CN1176171C - Preparation method of high-viscosity nano guar gum - Google Patents
Preparation method of high-viscosity nano guar gum Download PDFInfo
- Publication number
- CN1176171C CN1176171C CNB021127158A CN02112715A CN1176171C CN 1176171 C CN1176171 C CN 1176171C CN B021127158 A CNB021127158 A CN B021127158A CN 02112715 A CN02112715 A CN 02112715A CN 1176171 C CN1176171 C CN 1176171C
- Authority
- CN
- China
- Prior art keywords
- guar gum
- water
- nano
- viscosity
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The present invention relates to a preparation method of high viscosity nano guar gum powder by using guar gum sheets as a raw material. The preparation method is characterized in that a guar gum sheet is cured in warm water under the action of a curing promotor; the cured guar gum sheet is rolled, ground by a supergrinding machine, dried in vacuum, pulverized by an ultrasonic pulverizing machine, sieved, etc. to be prepared into nano guar gum powder. Guar gum powder prepared by the method has the characteristics of fine granules, easy water dissolving, high viscosity and low contents of water insoluble substances.
Description
Technical field
The present invention relates to the guar gum sheet is the manufacture method of a kind of high-viscosity nano guar gum of raw material.
Background technology
Guar gum beans [Cyamopsis tetragonoloba] are a kind of India northwestward and Pakistani tropical leguminous crops of being grown in.Be used as the history that grain has more than one thousand years in India and Pakistani guar gum beans.
Guar gum sheet [Guar gum split] be the seed of guar-bean through Mechanical Crushing, the endosperm part of peeling back guar seed.
Guar gum flour [Guar gum powder] is that the guar gum sheet is through maturation process, the cold-water-soluble off-white powder that obtains after the pulverizing.Its main component is polygalactomannan [Galactomannan].
Polygalactomannan is a kind of polymer colloid polysaccharide.Comprise 64% seminose [mannose] and 36% semi-lactosi [galactose] in this polysaccharide molecule.Seminose unit wherein connects by β-1,4 glycosidic link, forms a long-chain, and galactose units is bound up on the sweet dew sugar chain by α-1,6 glycosidic link.Its structural formula is seen Fig. 1.A lot of hydroxyls are arranged on the polygalactomannan molecule, in the aqueous solution these hydroxyls can with water molecules generation hydration, form the heavy-gravity colloidal solution.
Guar gum flour is the natural phant converted products of a kind of high protein, high-cellulose, is molecular weight maximum in the known water-soluble natural high polymer, the highest a kind of of viscosity.Polygalactomannan molecular weight in the guar gum flour is about 220,000 dalton usually, and 1% solution viscosity reaches 3,000～6,000mPaS.Guar gum flour is a kind of effective thickening material, water absorbent and lubricant, and its aqueous solution also has the characteristic of heat-resisting, acidproof, anti-stirring, stable performance.Guar gum flour has in foodstuffs industry widely as foodstuff additive to be used.The typical application example is as follows:
Frozen product: anti-icing slag produces, and increases freezing stability;
Bake: keep humidity, improve quality;
Beverage: improve mouthfeel, stable particle suspends;
Instant noodles: improve noodles toughness, improve mouthfeel;
Pet food: increase unctuousness, keep humidity.
Guar gum also is widely used at other industrial circles.For example: in the oil and natural gas drilling, be used as oil field compression fracture liquid, in textile dyeing and finishing, be used as printing gum or the like.
Polygalactomannan in the albuminous cell of raw guar seed is closely linked by the hydrogen bond of hydroxyl on the polysaccharide long-chain, forms certain crystallizing field, and water molecules is difficult to be penetrated in the crystallizing field.And also have the cell walls of the network-like cellulosic materials of one deck to be wrapped in the outside of polysaccharide.Therefore polysaccharide component is insoluble in cold water usually in the crude guar-bean, can not use easily.The purpose that guar gum flour is processed is exactly, and the guar gum sheet is carried out maturation process, destroys the hydrogen bond between the polysaccharide long-chain in the guar gum sheet, and by rolling, means such as pulverizings destruction cell walls makes polysaccharide component wherein soluble in water.
The classical production process of guar gum flour comprises the water cure of guar gum sheet, rolls, and drying is pulverized operations such as screening.Its processing condition are as follows:
Slaking condition: 90 parts of the hot water that the guar gum sheet is 100 parts 95 ℃
90 ℃ of curing time 60min of curing temperature
Drying conditions: constant pressure and dry temperature 8～12min, 120～140 ℃ of time of drying
Pulverize: common powder beater is crushed to 120 orders
There is following defective in this manufacture method: water cure, and the water temperature height, the time is long; Constant pressure and dry, the drying temperature height.Polysaccharide component in the guar gum is in hot and humid condition for a long time, easily causes the fracture of polysaccharide long-chain, causes the guar gum flour viscosity loss.The solution viscosity of the guar gum flour 1% of Zhi Zaoing only is 3,800～4 in this way, 400mPaS.Three-roller rolls with common powder beater and pulverizes, and not only fineness is low, and because the cell walls of guar gum albuminous cell is not exclusively broken, so the guar gum flour viscosity that this method makes release is slow, the water insoluble matter content height.Usually water insoluble matter content is all more than 20%.
Summary of the invention
The manufacture method that the purpose of this invention is to provide a kind of high-viscosity nano guar gum.This method has been carried out suitable improvement at the problem that traditional method exists.
Implementing key of the present invention is:
The guar gum sheet is through the slaking of catalysis warm water, and three-roller rolls, the super grinding machine fine grinding, and vacuum-drying, ultrasonic disintegrator is beaten powder, and the nano guar gum that gets product is packed in the reciprocating sieve screening.
The catalysis warm water slaking of guar gum sheet: the present invention adopts the warm water curing process, and the water yield is 60～90% of a guar gum sheet weight, and water temperature is 50～70 ℃, and the curing time is 30～90min.Ripening at low temperature can reduce the polysaccharide molecule long-chain swelling of guar gum, disintegration, thus reduce the viscosity loss of the guar gum that maturing process causes effectively.In order to guarantee that slaking can be carried out smoothly under the cold condition, the present invention has used a kind of maturing promotor PRT-1 and has carried out the catalysis slaking, and its addition is 1～2% of a guar gum sheet weight.Maturing promotor PRT-1 is a kind of soluble calcium salt, as: CaCl
2, Ca (SCN)
2It can promote water molecules to be penetrated into the crystallizing field of the polysaccharide component of guar gum, hydroxyl on the long-chain of the polysaccharide component of promotion guar gum carries out hydration, thereby destroy the hydrogen bond that is tightly linked between the crystallizing field molecule, reach the decrystallizing of guar gum polysaccharide, the purpose of slaking.In addition, in order to prevent in slaking and the following process process microorganism such as bacterium and mould to the biological degradation of guar gum, the present invention has also added 0.5～1% sterilant GMD-1 of guar gum sheet weight in the water of slaking.Sterilant GMD-1 is a kind of higher alkane quaternary ammonium salt, as: triethyl dodecyl chlorination ammonium.It has wide spectrum, sterilization idiocratic efficiently, can kill the mould of carrying on the guar gum sheet and the microorganisms such as bacterium in the slaking water effectively, thereby prevent guar gum contingent microbiological deterioration in slaking and following process operation effectively.
Three-roller rolls: the guar gum sheet after the slaking is rolled into laminar through three-roller.
The super grinding machine fine grinding: in view of three-roller can only carry out the inferior fragmentation in shallow top layer to the guar gum sheet, the present invention also uses a kind of super grinding machine to carry out fine grinding after the three-roller roller compaction processes.It can reach broken fully to the cell walls of guar gum albuminous cell.Through the guar gum flour of this method processing, polysaccharide component wherein can be fast in water, discharge fully, thereby the guar gum flour product that makes has the high and low characteristics of water insoluble matter content of viscosity.
Vacuum-drying: the present invention adopts vacuum drying process to be, vacuum tightness 45～75kPa, 70～90 ℃ of drying temperatures.The moisture wet feed more than 75% that comes out from abrasive dust is through 4～6min drying, and dried siccative water ratio can be less than and equal 13%.Vacuum-drying can reduce the oxidation of guar gum in drying process.So it is low that this technology has a drying process guar products viscosity loss, the characteristics that product color is good.
Ultrasonic disintegrator is beaten powder: in view of using common powder beater to beat powder, powder fineness can only reach 120 orders, and the present invention has adopted a kind of ultrasonic disintegrator to beat powder.After this pulverizer of intermediates process was beaten powder behind the drying, fineness can reach more than 400 orders.
Bolting and packing: guar gum flour sieves by vibratory screening apparatus through after ultrasonic disintegrator beats powder, the powder that vibratory screening apparatus comes out in time in batches, divide grade packaged.
The manufacture method of high-viscosity nano guar gum of the present invention has adopted maturing promotor catalysis warm water curing process; The super grinding machine fine grinding; Vacuum-drying and ultrasonic disintegrator are beaten powder, bolting, the guar gum flour that makes reaches nano level, it is thin to have particle, soluble in water, the viscosity height, the characteristics that water insoluble matter content is low, the finish fineness that makes reaches more than 400 orders, and viscosity reaches more than the 5600mPaS (the 1%wt aqueous solution), and water-insoluble is less than 15% high-quality guar gum flour.
Description of drawings
Fig. 1 is the structural formula of guar gum polysaccharide molecule, and Fig. 2 is a nano guar gum technological process of production synoptic diagram.
Embodiment
The invention will be further described below in conjunction with embodiment.
The manufacture method of embodiment 1 high-viscosity nano guar gum
Processing condition:
Slaking condition: 70 parts of the hot water that the guar gum sheet is 100 parts 60 ℃
Maturing promotor CaCl
21 part
0.5 part of sterilant triethyl dodecyl chlorination ammonium
65 ℃ of curing time 45min of curing temperature
Drying conditions: 80 ℃ of vacuum tightness 60kPa drying temperatures
Time of drying 6min
Discharging water ratio 12%
Pulverize: ultrasonic disintegrator is crushed to 400 orders
Method: with 1 part of CaCl
2Be dissolved in 70 parts 60 ℃ the hot water with 0.5 part of triethyl dodecyl chlorination ammonium, stir evenly, standby.100 parts of guar gum sheets, drop into kneader, open and stir, the above-mentioned solution for preparing evenly is sprayed on the guar gum sheet, airtight kneader starts the kneader thermostat, keeps 65 ± 1 ℃, slaking 45min, discharging, the guar gum sheet after the slaking evenly rolls with three-roller earlier, and the fragment after rolling enters the super grinding machine fine grinding, moisture about 70% the wet-milling that shredder comes out is through vacuum drier, in vacuum tightness is 60kPa, and drying temperature is dry 6min under 80 ℃ the condition, and the water ratio of siccative equals 12%, introduce again and beat powder in the ultrasonic disintegrator, then by 400 purpose boltings.Obtaining viscosity is 5760mPaS (1% the aqueous solution), and water insoluble matter content is 14% milky guar gum flour.
The manufacture method of embodiment 2 high-viscosity nano guar gums
Its technological process is with embodiment 1, and difference is that the slaking condition is:
65 parts in the water that the guar gum sheet is 100 parts 50 ℃
Maturing promotor Ca (SCN)
22 parts
0.5 part of sterilant triethyl dodecyl chlorination ammonium
Curing temperature be 50 ℃ of curing times be 60min to obtain viscosity be 5860mPaS (1% the aqueous solution), water insoluble matter content is 13% milky guar gum flour.
Claims (3)
1, a kind of manufacture method of high-viscosity nano guar gum is characterized in that the guar gum sheet through the slaking of catalysis warm water, and three-roller rolls, the super grinding machine fine grinding, vacuum-drying, ultrasonic disintegrator is beaten powder, the nano guar gum that gets product is packed in bolting
Catalysis warm water curing process: the water yield is 60～90% of a guar gum sheet weight, and water temperature is 50～70 ℃, and the curing time is 30～90min; Used maturing promotor in the catalysis curing process, its consumption is 1～2% of a guar gum sheet weight; Also added sterilant in the curing process, its consumption is 0.5～1% of a guar gum sheet weight, and used maturing promotor is a soluble calcium salt,
Vacuum drying process: vacuum tightness is 45～75kPa, and drying temperature is 70～90 ℃, and be 4～6min time of drying, and the water ratio of dry back siccative is smaller or equal to 13%,
The material fineness reached more than 400 orders after ultrasonic disintegrator was beaten powder.
2, the manufacture method of a kind of high-viscosity nano guar gum according to claim 1, it is characterized in that finished product nano guar gum molecular weight is about 220,000 dalton, water-insoluble is less than 15%, the solution viscosity of guar gum flour 1% reaches 5, more than the 600mPaS.
3, the manufacture method of a kind of high-viscosity nano guar gum according to claim 1 is characterized in that, the maturing promotor soluble calcium salt that uses in the described curing process is CaCl
2Or Ca (SCN)
2The sterilant higher alkane quaternary ammonium salt that adds is a triethyl dodecyl chlorination ammonium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021127158A CN1176171C (en) | 2002-03-04 | 2002-03-04 | Preparation method of high-viscosity nano guar gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021127158A CN1176171C (en) | 2002-03-04 | 2002-03-04 | Preparation method of high-viscosity nano guar gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1367216A CN1367216A (en) | 2002-09-04 |
| CN1176171C true CN1176171C (en) | 2004-11-17 |
Family
ID=4742200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021127158A Expired - Fee Related CN1176171C (en) | 2002-03-04 | 2002-03-04 | Preparation method of high-viscosity nano guar gum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1176171C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103641927B (en) * | 2013-12-10 | 2015-12-09 | 东营金明工贸有限公司 | A kind of preparation method being applicable to the fast hydrating guar of mixture continuously under cold condition |
| CN104558235B (en) * | 2015-01-28 | 2017-07-21 | 东营嘉颐化工有限公司 | A kind of manufacture method of high adhered modification guar gum |
| CN106351068B (en) * | 2016-08-19 | 2018-03-27 | 红河学院 | A kind of preparation method with natural plants seed embryo milk powder reinforcing agent |
| CN106721000A (en) * | 2016-12-12 | 2017-05-31 | 安徽天泽饲料有限责任公司 | A kind of feed for promoting duckling to grow |
| CN106666082A (en) * | 2016-12-12 | 2017-05-17 | 安徽天泽饲料有限责任公司 | Meat duck feed with comprehensive nutrients |
| CN107397199A (en) * | 2017-08-30 | 2017-11-28 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of the pure thick chilli sauce of pungent |
| CN107616480A (en) * | 2017-08-30 | 2018-01-23 | 无为县老兵坛子食品有限公司 | A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor |
| CN111057162B (en) * | 2019-12-23 | 2021-09-24 | 山东广浦生物科技有限公司 | Modified guar gum and preparation method and application thereof |
-
2002
- 2002-03-04 CN CNB021127158A patent/CN1176171C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1367216A (en) | 2002-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Cui et al. | Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications | |
| Yan et al. | Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran | |
| CN1119942C (en) | Technology and equipment for processing potato flour | |
| Ye et al. | Konjac glucomannan (KGM), deacetylated KGM (Da-KGM), and degraded KGM derivatives: A special focus on colloidal nutrition | |
| CN113272377B (en) | Bacterial cellulose formulations, methods and uses thereof | |
| RU2516257C1 (en) | Method for production of powder from apples processing secondary raw material | |
| CN1176171C (en) | Preparation method of high-viscosity nano guar gum | |
| EP2433969A1 (en) | Process for producing non-crystalline cellulose | |
| JPH02222658A (en) | Grain fiber and making thereof | |
| CN102524657B (en) | Production method of full cream stable bran powder | |
| KR101904019B1 (en) | Alginic acid materialization method using waste seaweed and enzymes | |
| CN1973667A (en) | Solid honey producing process | |
| CN1071104C (en) | Flavouring agent | |
| JP5954886B2 (en) | Alcoholic suspension beverage | |
| Liu et al. | Obtaining non-digestible polysaccharides from distillers' grains of Chinese baijiu after extrusion with enhanced antioxidation capability | |
| Mariod | Extraction, purification, and modification of natural polymers | |
| Hui et al. | Characterisation of pectins extracted from different parts of Malaysian durian rinds | |
| JPH02303459A (en) | Production of water-soluble dietary fiber | |
| KR100763797B1 (en) | Processing method of fermented cactus food | |
| JP2001114583A (en) | Method for producing agricultural waste compost | |
| CN102524658B (en) | Production equipment of full cream stable bran powder | |
| CN102550934B (en) | Full-cream stable rice bran powder | |
| CN114145416A (en) | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method | |
| CN110981978A (en) | Method for improving corn starch yield | |
| CN114150034A (en) | Method for preparing asparagus active polypeptide by compound enzymolysis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20041117 Termination date: 20170304 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |