Food acidity regulator and preparing method thereof

An acidity regulator and food technology, which is applied in food preparation, food ingredients as antioxidants, food ingredients as taste improvers, etc., can solve the problems of high heavy metal content, low solubility in water, and odor, and achieve easy absorption and chelation Strong synergistic effect, soft sour taste

Inactive Publication Date: 2015-04-29
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology has several advantages over previous methods for controlling tasteiness or reducing excessive sugar intake on diets such as breads made from wheat flour alone (Fastie). It also includes an oxygen absorbance material that helps reduce oxynitrite production when added during processing. Additionally, this new compound contains no odors but still works well together effectively against bacteria and other harmful substances found inside our bodies' cells called nitrogen monoxide.

Problems solved by technology

Technological Problem addressed by this patented patents relates to finding ways to create delicious food without excessive amounts of saltiness while maintaining good quality standards. Existing methods involve adding ingredients called acids into foodstuffs through various means including mixing different types of sugars together. However, they may affect their qualities negatively during storage at room temperatures. Additionally, there exist concerns about how long the cooker's heat cycle takes place before the desired level of sugar release occurs. There exists a new solution involving combining multiple components - one component being able to enhance both acidification and deteriorative reactions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take by weight 100 parts of propionic acid, 25 parts of sulfuric acid, 10 parts of formic acid, 1 part of fumaric acid, 10 parts of hydrochloric acid, 5 parts of maleic acid, 20 parts of sodium benzoate, 40 parts of potato, 15 parts of citric acid, 30 parts of water, 5 parts of Aspergillus niger, 2 parts of hydroxysuccinic acid, 10 parts of calcium carbonate, and 5 parts of potassium hydroxide.

[0031] Put the grain into the reaction kettle, add Aspergillus niger, raise the temperature to 30°C, and add calcium carbonate to neutralize after the fermentation is complete.

[0032] Add excipients, fumaric acid, maleic acid and sodium benzoate, raise the temperature to 90°C, stir for 30 minutes, add water and stir for 10 minutes, add propionic acid, formic acid, sulfuric acid and hydrochloric acid, add the remaining raw materials to refine and concentrate after acidolysis, After the crystallization is obtained, it can be dried.

[0033] The melting point of the product is ...

Embodiment 2

[0035] Take by weight 100 parts of propionic acid, 45 parts of sulfuric acid, 30 parts of formic acid, 20 parts of fumaric acid, 50 parts of hydrochloric acid, 25 parts of maleic acid, 40 parts of sodium benzoate, 80 parts of potato, 35 parts of citric acid, 50 parts of water, 45 parts of Aspergillus niger, 18 parts of hydroxysuccinic acid, 40 parts of calcium carbonate, and 45 parts of potassium hydroxide.

[0036] Put the grain into the reaction kettle, add Aspergillus niger, raise the temperature to 40°C, and add calcium carbonate to neutralize after the fermentation is complete.

[0037] Add excipients, fumaric acid, maleic acid and sodium benzoate, heat up to 110°C, stir for 50 minutes, add water and stir for 30 minutes, add propionic acid, formic acid, sulfuric acid and hydrochloric acid, add the remaining raw materials to refine and concentrate after acidolysis, After the crystallization is obtained, it can be dried.

[0038] The melting point of the product is 105°C, ...

Embodiment 3

[0040] Take by weight 100 parts of propionic acid, 30 parts of sulfuric acid, 15 parts of formic acid, 5 parts of fumaric acid, 20 parts of hydrochloric acid, 10 parts of maleic acid, 25 parts of sodium benzoate, 50 parts of corn, 20 parts of citric acid, 35 parts of water, 15 parts of Aspergillus niger, 6 parts of hydroxysuccinic acid, 20 parts of calcium carbonate, and 15 parts of potassium hydroxide.

[0041] Put the grain into the reaction kettle, add Aspergillus niger, raise the temperature to 33°C, and add calcium carbonate to neutralize after the fermentation is complete.

[0042]Add excipients, fumaric acid, maleic acid and sodium benzoate, raise the temperature to 95°C, stir for 35 minutes, add water and stir for 15 minutes, add propionic acid, formic acid, sulfuric acid and hydrochloric acid, add the remaining raw materials to refine and concentrate after acidolysis, After the crystallization is obtained, it can be dried.

[0043] The melting point of the product is...

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Abstract

The invention discloses a food acidity regulator and a preparing method thereof. The food acidity regulator can be obtained through agitating and then drying propanoic acid, sulfuric acid, methanoic acid, fumaric acid, hydrochloric acid, maleic acid, sodium benzoate, grains, citric acid, water, aspergillus niger, hydroxysuccinic acid, calcium carbonate and auxiliaries. The melting point of the product is 100-120 DEG C, and 1g of the product is dissolved in 1.4-1.5ml of alcohol, 1.7-1.8ml of ether, 0.7-0.9ml of methanol and 2.3-2.5ml of propyl alcohol. The solubility in 5 DEG C water is 48-50g/100g, the solubility in 25 DEG C water is 58-60g/100g, the solubility in 75DEG C water is 80-90g/100g, and the heavy metal content is 0.0005-0.001%. The food acidity regulator is odorless, has strong chelating capability on metal ions, can be used as an antioxidant synergist, a pH buffering agent and a preservative, has soft and lasting sourness and is easily absorbed by the body.

Description

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Claims

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Application Information

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Owner NANTONG SHUANGHE FOOD
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