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Food acidulant and preparing method thereof

A technology of food acidulant and sulfuric acid, applied in food preparation, food science, application and other directions, can solve the problems of low solubility in water, peculiar smell, low melting point, etc., and achieve the effect of strong chelating ability and strong bactericidal effect.

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

AI Technical Summary

Problems solved by technology

[0015] This application aims at the technical problems of high heavy metal content, low solubility in water, low melting point and peculiar smell of the existing food sour agent, and provides a food sour agent and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 100 parts of acetaldehyde, 55 parts of sulfuric acid, 40 parts of hydrocyanic acid, 45 parts of epoxy succinic acid, 50 parts of ethanol, 25 parts of Nocardia succinici, 20 parts of maleic acid , 40 parts of sucrose, 25 parts of hydrogen peroxide, 60 parts of water, 20 parts of lactic acid bacteria, 30 parts of 2-hydroxypropanetricarboxylic acid, 25 parts of tartar, 35 parts of potassium bicarbonate.

[0030] Put sucrose into the reaction kettle, add lactic acid bacteria to ferment, heat up to 30°C, add maleic acid and hydrogen peroxide, heat up to 40°C, and stir for 30 minutes.

[0031] Add acetaldehyde and hydrocyanic acid to react to produce lactonitrile, then hydrolyze to obtain crude lactic acid, and esterify crude lactic acid with ethanol to form lactate, add epoxy succinic acid, Nocardia succinicum, 2-hydroxypropanetricarboxylic acid and The remaining material was reacted for 1h and separated and purified.

[0032] The melting point of the product is 200°C...

Embodiment 2

[0034] Weigh 100 parts of acetaldehyde, 75 parts of sulfuric acid, 60 parts of hydrocyanic acid, 65 parts of epoxy succinic acid, 70 parts of ethanol, 45 parts of Nocardia succinate, 40 parts of maleic acid , 80 parts of sucrose, 45 parts of hydrogen peroxide, 80 parts of water, 60 parts of lactic acid bacteria, 50 parts of 2-hydroxypropanetricarboxylic acid, 65 parts of tartar, and 55 parts of potassium bicarbonate.

[0035] Put sucrose into the reaction kettle, add lactic acid bacteria to ferment, heat up to 50°C, add maleic acid and hydrogen peroxide, heat up to 80°C, and stir for 50 minutes.

[0036] Add acetaldehyde and hydrocyanic acid to react to produce lactonitrile, then hydrolyze to obtain crude lactic acid, and esterify crude lactic acid with ethanol to form lactate, add epoxy succinic acid, Nocardia succinicum, 2-hydroxypropanetricarboxylic acid and The remaining material was reacted for 2h and separated and refined.

[0037] The melting point of the product is 205°...

Embodiment 3

[0039] Weigh 100 parts of acetaldehyde, 60 parts of sulfuric acid, 45 parts of hydrocyanic acid, 50 parts of epoxy succinic acid, 55 parts of ethanol, 30 parts of Nocardia succinici, 25 parts of maleic acid , 50 parts of sucrose, 30 parts of hydrogen peroxide, 65 parts of water, 30 parts of lactic acid bacteria, 35 parts of 2-hydroxypropanetricarboxylic acid, 35 parts of tartar, 40 parts of potassium hydroxide.

[0040] Put sucrose into the reaction kettle, add lactic acid bacteria to ferment, heat up to 30°C, add maleic acid and hydrogen peroxide, heat up to 40°C, and stir for 35min.

[0041] Add acetaldehyde and hydrocyanic acid to react to produce lactonitrile, then hydrolyze to obtain crude lactic acid, and esterify crude lactic acid with ethanol to form lactate, add epoxy succinic acid, Nocardia succinicum, 2-hydroxypropanetricarboxylic acid and The remaining material was reacted for 1h and separated and purified.

[0042] The melting point of the product is 210°C, the r...

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Abstract

The invention discloses a food acidulant and a preparing method thereof. The food acidulant can be obtained through agitating and then refining acetaldehyde, sulfuric acid, hydrocyanic acid, epoxysuccinic acid, ethanol, succinic acid nocardiaceae, maleic acid, raw materials, hydrogen peroxide, water, lactobacilli, citric acid, cream of tartar and auxiliaries. The product is molten at the point of 200-220DEG C, and comprises 0.01-0.1% of burned residues, 0.0002-0.01% of arsenic, 0.0005-0.001% of heavy metal and 0.005-0.04% of sulfate. The pH value of 0.3% water solution of the product is 2-2.8. The product is easily dissolved in water, has strong antibacterial effect, is odorless and has strong chelating capability on metal ions.

Description

technical field [0001] The application relates to a food acidity regulator, in particular to a food acidity agent and a preparation method thereof. Background technique [0002] Acidulants are food additives that can impart sour taste to food and control the growth of microorganisms, and are a type of acidity regulators. Sour agent is the main seasoning in food, which can increase appetite and promote digestion and absorption. In addition to adjusting acidity, it also has the functions of increasing acidity, improving food flavor, inhibiting fungi (anti-corrosion), preventing browning, buffering, and chelating. [0003] Acidity regulator, or pH control agent, a food additive used to adjust or maintain pH (acid or base). Acidity regulators can be organic or inorganic acids, bases, neutralizers or buffers. Acidity regulators are identified by their E code, such as E260 (acetic acid), or are listed under "Food Acidity Agents." Frequently used acidity regulators are citric...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD
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