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Production method for ferric pyrophosphate

An iron pyrophosphate, production method technology, applied in application, food preparation, food science and other directions, can solve the problems of low oil absorption value, blockage at extrusion, poor fluidity of ordinary iron salts, etc., and achieves good fluidity and productivity. The effect of improving and improving the oil absorption value

Inactive Publication Date: 2014-10-08
NANTONG HAOYOU FOOD ADDITIVES
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AI Technical Summary

Problems solved by technology

[0005] Due to the poor fluidity and low oil absorption value of ordinary iron salts, the extrusion point is often blocked during the extrusion production process, resulting in the equipment not running smoothly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Add 2kg sodium stearoyl lactylate and 2kg maltodextrin into 90kg sodium pyrophosphate emulsion, heat while stirring, to reach a temperature of 82°C, react for 2 hours, the emulsion does not stratify and has no precipitation. The emulsion is spray-dried, the inlet air temperature is set to 1900°C, the outlet air temperature is 110°C, and the powder is sieved to 100 mesh.

[0016] The productive rate of product in the present embodiment is 89.6%.

Embodiment 2

[0018] 3kg of sodium stearoyl lactylate and 3kg of maltodextrin were dropped into 92kg of sodium pyrophosphate emulsion, heated while stirring to reach a temperature of 84°C, and reacted for 2.5 hours. The emulsion was not stratified and precipitated. The emulsion is spray-dried, the inlet air temperature is set at 190°C, the outlet air temperature is 120°C, and the powder is sieved with 100 meshes.

[0019] The productive rate of product in the present embodiment is 91.2%.

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Abstract

The invention discloses a production method for ferric pyrophosphate. The method comprises the following steps: surface modification is performed on ordinary ferric pyrophosphate, i.e., a given amount of sodium stearoyl lactylate and a given amount of maltodextrin are put into ferric pyrophosphate emulsion, the mixture is mixed and heated simultaneously, the mixture is heated to 82-85 DEG C, the reaction lasts for 2-3 hours, and the emulsion is not layered and does not generate precipitation; and then, the emulsion is sprayed and dried, air inlet temperature is set to 180-190 DEG C, the air outlet temperature is set to 110-120 DEG C, the dried powder is sieved to obtain objective products. The surface modification is performed on the ferric pyrophosphate, the ferric pyrophosphate is exclusively used for the extrusion and production process of strengthened rice, the flowability of the ferric pyrophosphate is better, the yield is increased, the oil absorption value is also improved and rises to about 160 from 120 originally, and a blocking condition does not occur after long-term extrusion and production.

Description

technical field [0001] The invention relates to a production method of iron salts, in particular to a production method of iron pyrophosphate. Background technique [0002] Iron is one of the trace elements necessary for human nutrition. Although it only accounts for 0.006% of the body weight, that is, an adult contains about 4.0g of iron, it is extremely important. Iron in the human body is bound to protein and has no free state. About 3 / 4 of the iron is bound in the oxygen-carrying O 2 In the hemoglobin and transferrin (plasma), it flows through the body in the form of blood. There is also myoglobin distributed in the muscles of the whole body, while the stored iron is deposited in the liver, spleen, bone marrow, skeletal muscle, intestinal mucosa, kidney and other tissues in the form of ferritin and hemosiderin. [0003] Rice is one of the main food sources worldwide, especially in Asian countries. In my country, although with the continuous improvement of people's li...

Claims

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Application Information

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IPC IPC(8): A23L1/304
CPCA23L33/16A23V2002/00
Inventor 马鑫根
Owner NANTONG HAOYOU FOOD ADDITIVES
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