Antifoaming agent for food fermentation

Abstract

The invention provides an antifoaming agent for food fermentation. The antifoaming agent is obtained by stirring an active ingredient which is a mixture of polyethylene glycol, polyoxyethylene polyoxypropylene glycerol and high-carbon alcohol and accessories comprising an active emulsifying agent and a dispersant, wherein the mass ratio of the polyethylene glycol, the polyoxyethylene polyoxypropylene glycerol to the high-carbon alcohol is (1-3):(1-3):(1-3); the active emulsifying agent is glycerol monostearate, fatty alcohol-polyoxyethylene ether or alkylphenol ethoxylate; the dispersant is hydrophobic silicon dioxide; the high-carbon alcohol is C7 to C9 alcohol.

Description

technical field [0001] The invention belongs to the field of water treatment agents, in particular to a defoamer, in particular to a defoamer used in the field of food fermentation. Background technique [0002] In the fermentation industry such as pharmaceutical fermentation, monosodium glutamate fermentation, and long-chain dibasic acid fermentation, in the fermentation production process, fermentation needs a lot of nutrition, so many polymer substances such as sucrose and starch are added. At the same time, the strains used for fermentation are good Therefore, during the fermentation production process, it is necessary to blow air under the condition of stirring to increase the oxygen content in the fermentation liquid and provide the oxygen needed for the fermentation of the bacteria; Due to the appearance of a large amount of foam, if defoaming is not carried out, part of the fermentation liquid will overflow. In order to reduce material loss and increase the effective...

AI Technical Summary

Problems solved by technology

[0003] It is normal to produce a small amount of foam during the fermentation process, but foaming will bring many unfavorable factors, such as the reduction of the filling coefficient of the fermenter, the reduction of the oxygen transfer system, etc.

When there is too much foam, the impact is more serious, which will cause various impacts: ① Reduce production capacity, such as various biological fermentation (beer production, alcohol production, production of major antibiotics in medicine, various fermentation tanks, reaction kettles, cooking tanks and other equipment , in order to prevent the appearance of foam and overflow loss, the feeding coefficient should be greatly reduced, sometimes less than 30%

②Waste of raw materials: Due to foam, useful or valuable raw materials can be lost due to overflow, and the resulting waste is self-evident

④ Affect the respiration of bacteria If the bubbles are stable and not broken, then with the respiration of microorganisms, the bubbles will be filled with carbon dioxide and cannot exchange with oxygen in the air, which will affect the respiration of bacteria

As time goes on, bacteria will grow into the fermenter and cause bacterial contamination