Extracting and processing technology of food additive G-type alginate

A food additive and processing technology, which is applied in the field of algin preparation, can solve the problems of increasing the difficulty of algin extraction and low yield of algin, and achieve the effects of improving gelling performance, saving dosage, and promoting digestion reaction

Active Publication Date: 2014-07-16
青岛聚大洋藻业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no enzymatic hydrolysis process in the traditional production process of alginate, which cannot completely destroy the cell wall of algae, thus increasing the difficulty of extracting alginate, and finally reducing the yield of alginate

Method used

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  • Extracting and processing technology of food additive G-type alginate

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0010] (1) Soaking and swelling of brown algae

[0011] Add 1 times the water of the brown algae into the soaking tank, add a swelling agent, then evenly throw the brown algae into the soaking tank, and soak for 36 hours.

[0012] (2) Chopped, extruded, enzymatically hydrolyzed

[0013] Hang the brown algae into the extruder to chop and extrude, and the chopped and extruded brown algae enters the enzymolysis tank, adding 10ml of citric acid buffer solution with a pH of 5.0 for each gram of brown algae, and the amount of cellulase is 100u / g. Enzyme hydrolyzed at 50°C for 16 hours, then raised to 90°C to inactivate the enzyme.

[0014] (3) digestion

[0015] The temperature of the brown algae pumped into the digester is controlled at 50°C, supplemented with 15 times of hot water, and the amount of alkali added is 15% of the amount of dry brown algae.

[0016] (4) Dilute

[0017] Start the stirring cage, open the flushing water valve, the glue liquid enters the washing pool t...

specific Embodiment 2

[0044] (1) Soaking and swelling of brown algae

[0045] Add brown algae into the soaking pool 3 times of tap water, add a swelling agent, then throw the brown algae evenly into the soaking pool, and soak for 40 hours.

[0046] (2) Chopped, extruded, enzymatically hydrolyzed

[0047] Hang the brown algae into the extruder to chop and extrude, and the chopped and extruded brown algae enters the enzymolysis tank, adding 15ml of citric acid buffer solution with a pH of 5.0 for each gram of brown algae, and the amount of cellulase is 110u / g. Enzyme hydrolyzed at 50°C for 10 hours, then raised to 90°C to inactivate the enzyme.

[0048] (3) digestion

[0049] The temperature of the brown algae pumped into the digester is controlled between 60°C, supplemented to 17 times of hot water, and the amount of alkali added is 35% of the dry brown algae.

[0050] (4) Dilute

[0051] Start the stirring cage, open the flushing water valve, the glue liquid enters the washing pool through the ...

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Abstract

The invention relates to a extracting and processing technology of food additive G-type alginate, which comprises the following steps. Brown algae are subjected to swelling, enzymatic hydrolysis, digestion, dilution, foaming, floating and fine filtration. KCl solution is added in the above fine filtrate. M segment of alginate is deposited and filtered. Then glue solution of M segment and G segment with the content ratio of 0.5-0.8 is obtained. The above glue solution is subjected to calcification, decalcification, dehydration, neutralized conversion, granulation and drying to obtain G-type alginate. The cell wall of brown algae is subjected to swelling to make the brown algae much easier to be completely converted. The cell wall of brown algae is also subjected to enzymatic hydrolysis to improve the quality and recovery rate of alginate. Sylvite is added to deposit M segment and increase the content of G segment in products. The above technology has the advantages of better product performance, low energy consumption and clean production.

Description

technical field [0001] The invention belongs to a preparation method of alginate, in particular to an extraction and processing technology of food additive G-type alginate. Background technique [0002] Algin is the collective name of alginic acid and its salts (such as sodium alginate, potassium alginate, etc.), and is a natural polymer polysaccharide extracted from marine plants such as kelp, macroalgae, Ascophyllum nodosum, and sargassum. Alginate has been widely used as a raw material in the fields of medicine, food, chemical industry and agriculture. There is no enzymatic hydrolysis process in the traditional production process of alginate, which cannot completely destroy the cell wall of algae, thus increasing the difficulty of extracting alginate, and finally reducing the yield of alginate. Studies have shown that the ratio of mannuronic acid (M) to guluronic acid (G) of alginate (ie M / G) has a great influence on the performance of alginate. Alginate is mainly derive...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/04
Inventor 程跃谟吴仕鹏孙梅郭华玉殷聪
Owner 青岛聚大洋藻业集团有限公司
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