Producing method of instant xanthan gum

A production method, xanthan gum technology, applied in the field of microorganisms, can solve problems such as unstable viscosity of aqueous solution, decline in product quality, and reduced use efficiency, and achieve the effects of improving production technology, increasing product viscosity, and stabilizing product quality

Active Publication Date: 2013-05-01
SHANDONG FUFENG FERMENTATION CO LTD
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

However, fish eyes are easily formed during the dissolution process, that is, the surface of the glue particles in the water is swelled by water to form a colloidal layer. At this time, the molecular chains have not formed random coils that can move freely; The process of internal penetration, and the cementation between the particles to form a block, forming a large block with an initial gel on the surface and a dry core inside, reducing its use efficiency
In order to solve the dissolution rate of xanthan gum particles, many manufacturers adopt various methods to solve the production of so-called "instant xanthan gum", such as using stirring to disperse, adding surfactants, pr

Method used

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  • Producing method of instant xanthan gum

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Embodiment 1

[0030] Embodiment 1, a kind of production method of instant xanthan gum, it comprises the steps:

[0031](1) Preparation of mixed fermented liquid: Xanthomonas mixed bacterial liquid: Xanthomonas campestris ATCC19046 (see IMPROVED XANTHAN GUM, WO201011249, 2010) and Xanthomonas Xanthomonas.SP CGMCCNO: 3624 (CN101906390A ) and Xanthomonas axonopodis ATCC17915 (referring to Bacteriocins and temperate phage of Xanthomonas campestris pv.Glycines, 1987) and Oriental Issatch yeast (Issatchenkia orientalis Z1) CCTCC M2010167 (referring to CN102102084), the volume ratio of the four kinds of bacteria is 5: 3:2:2 inoculation, the concentration of the bacteria in the bacterial liquid is about 1×108CFU / mL, and the inoculation amount of 5% (volume ratio) is inserted into the seed tank for cultivation at a temperature of 30°C and a pH value of 7.2 Under certain conditions, cultivated for 15 hours to obtain the seed culture liquid, transferred to the fermentor for cultivation according to th...

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Abstract

The invention belongs to the technical field of microorganisms and discloses a producing method of instant xanthan gum. The producing method comprises the steps of preparing a fermentation liquid, preparing xanthan gum particles and a xanthan gum solution, and adding a surfactant. The yield of the xanthan gum prepared by the method is high, the xanthan gum is dissolved fast, is free from fisheyes, can be used for industrial production and has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates 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. Xanthan gum has good water solubility and forms a high-viscosity solution after being fully hydrated. It is currently the bio-glue with the best performance in the world that integrates thickening, suspension, emulsification, and stabilization; it can be used as an emulsifier, stabilizer, and gel enhancer. Thickener, wetting agent, film forming agent, etc.; widely used in food...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P19/06C12R1/64C12R1/645
Inventor 李德衡严纪文李树标刘元涛刘建阳李玉成王玉杰
Owner SHANDONG FUFENG FERMENTATION CO LTD
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