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Production method for instant xanthan gum

A production method and technology for xanthan gum, applied in the production field of instant xanthan gum, can solve problems such as prolonging soaking time, and achieve the effects of increasing output and increasing output

Active Publication Date: 2013-09-25
SHANDONG FUFENG FERMENTATION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to avoid this phenomenon, many manufacturers use various methods to solve it, such as mixing with salt or sugar in a certain proportion, using stirring to disperse it, prolonging the soaking time, etc. These methods only solve part of the problem one-sidedly, but Did not fundamentally solve the adverse effects of its dissolution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of production method of instant xanthan gum, it comprises the steps:

[0019] The first step, microbial fermentation: Xanthomonas mixed bacterial liquid (the weight ratio of two bacterial liquids of Xanthomonas.Campestris and Xanthomonas. The concentration of bacteria is about 1×10 8 CFU / mL) according to the inoculum amount of 5% (volume ratio), insert in the seed tank and cultivate, at temperature is 32 ℃, under the condition of pH value 7.5, cultivate for 16 hours to obtain liquid A, then press liquid A: fermenter culture The base is transferred to a fermenter at a volume ratio of 1:10 for cultivation at a temperature of 32° C., a pH value of 7.5, and a cultivation time of 80 hours to obtain a fermented liquid; wherein, the components of the seed tank culture medium are: 25 g of sucrose, 5 g of peptone, sulfuric acid Ammonium 4.0g, beef extract 3.0g, citric acid 3.5g, calcium carbonate 2.0g, magnesium sulfate 1g, distilled water 1000ml; the components of the f...

Embodiment 2

[0025] A kind of production method of instant xanthan gum, it comprises the steps:

[0026] The first step, microbial fermentation: Xanthomonas mixed bacterial liquid (the weight ratio of Xanthomonas.Campestris and Xanthomonas.Carotae two bacterial liquids is 10:1, two bacterial liquid The concentration of bacteria in the medium is about 1×10 8 CFU / mL) according to the inoculum amount of 5% (volume ratio), insert in the seed tank and cultivate, at temperature is 32 ℃, under the condition of pH value 7.5, cultivate for 16 hours to obtain liquid A, then press liquid A: fermenter culture The base is transferred to a fermenter at a volume ratio of 1:10 for cultivation at a temperature of 32° C., a pH value of 7.5, and a cultivation time of 80 hours to obtain a fermented liquid; wherein, the components of the seed tank culture medium are: 25 g of sucrose, 5 g of peptone, sulfuric acid Ammonium 4.0g, beef extract 3.0g, citric acid 3.5g, calcium carbonate 2.0g, magnesium sulfate 1g,...

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Abstract

The invention discloses a production method for instant xanthan gum, which comprises the steps of microbial fermentation, fermentation liquor extraction, wet material treatment, end product storage in a warehouse, and the like. The method of the prior art is modified and optimized by the production method provided by the invention; the obtained instant xanthan gum has high content, has suitable viscosity and is free from caking and generating fisheye; and the production method is simple and practicable, is suitable for large-scale industrial production and has a wide industrial application value.

Description

technical field [0001] The invention relates to a production method of xanthan gum, in particular to a production method of instant xanthan gum. Background technique [0002] Xanthan gum, also known as xanthan gum, is a widely used microbial polysaccharide produced by Xanthomonas bacteria using carbohydrates as raw materials through fermentation. Xanthan gum is soluble in cold water and hot water, and forms a high viscosity after being fully hydrated. Solution, with efficient thickening effect, good temperature resistance, salt resistance, heat resistance and acid and alkali resistance. However, because of its strong hydrophilicity, when it enters the water, its outermost layer contacts with water, absorbs a large amount of water immediately, expands into micelles, forms a colloidal barrier layer on the surface of the micelles, and delays the continuous flow of water to the surface of the micelles. The mass transfer process of the inner layer reduces the dissolution rate of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/06C12R1/64
Inventor 李德衡徐恒山王峰李树标刘海涛徐淑科张春宇邱玲
Owner SHANDONG FUFENG FERMENTATION CO LTD
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