Unlock instant, AI-driven research and patent intelligence for your innovation.

Antifoaming agent used for producing soy sauce and edible vinegar

A technology of making vinegar and defoaming agent, which is applied in the field of defoaming agent, which can solve the problems of human health hazards, containing preservatives, general defoaming ability, etc.

Inactive Publication Date: 2015-06-10
QINGDAO HAOTAI WATER
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive intake of preservatives can be harmful to human health
[0003] In the process of making beverages, it is inevitable to use defoamers. Generally speaking, the length of antifoaming time is the most important indicator of the quality of defoamers. The short time will cause great inconvenience in industrial production, and most of them contain preservatives, which will cause certain harm to human health, and the raw materials are relatively expensive, thus increasing the production cost

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A defoamer for making soy sauce and vinegar, in parts by mass, consists of the following substances:

[0016] 50 parts of calcium carbonate, 5 parts of glyceryl stearate, 5 parts of soybean squeeze, 2 parts of silicon oil, 4 parts of soybean lecithin, 15 parts of acid solution. Its preparation method is the same as that of conventional defoamers.

Embodiment 2

[0018] A defoamer for making soy sauce and vinegar, in parts by mass, consists of the following substances:

[0019] 60 parts of calcium carbonate, 10 parts of glyceryl stearate, 10 parts of soybean squeeze, 4 parts of silicon oil, 8 parts of soybean lecithin, 18 parts of acid solution. Its preparation method is the same as that of conventional defoamers.

Embodiment 3

[0021] A defoamer for making soy sauce and vinegar, in parts by mass, consists of the following substances:

[0022] 70 parts of calcium carbonate, 25 parts of glyceryl stearate, 15 parts of soybean squeeze, 6 parts of silicon oil, 7 parts of soybean lecithin, and 19 parts of acid solution. Its preparation method is the same as that of conventional defoamers.

[0023] The defoaming agent soybean squeeze and acid solution of the present invention are waste materials after the products are processed by manufacturers of lactones, the cost is extremely low, and the raw materials do not add preservatives, and have strong defoaming ability, so they are suitable for making soy sauce, The defoamer used in the production of beverages such as vinegar will not pose a threat to human health.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an antifoaming agent used for producing soy sauce and edible vinegar, which comprises the following components by mass part: 40-80 parts of calcium carbonate, 5-30 parts of glyceryl monostearate, 5-20 parts of bean extract, 1-10 parts of silicone oil, 2-10 parts of soybean phosphatide, and 5-20 parts of acid solution. According to the invention, bean extract and an acid solution are the waste material from the manufacturer processing product, the cost is low, an antiseptic is not added in the raw materials, the antifoaming agent has strong defoaming capability, and is suitable for making the soy sauce and edible vinegar.

Description

technical field [0001] The invention belongs to a defoamer, in particular to a defoamer for making soy sauce and vinegar. Background technique [0002] With the quickening pace of life, convenient drinks are becoming more and more popular among modern people, but such foods are often added with preservatives to extend their shelf life. The main function of preservatives is to inhibit the growth and reproduction of microorganisms to prolong the storage time of food and to inhibit the spoilage of substances. Food preservatives can inhibit microbial activities and prevent food spoilage, thereby extending the shelf life of food. Preservatives are food additives used to maintain the original quality and nutritional value of food. However, excessive intake of preservatives can be harmful to human health. [0003] In the process of making beverages, it is inevitable to use defoamers. Generally speaking, the length of antifoaming time is the most important indicator of the quality...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52
Inventor 张欣李博
Owner QINGDAO HAOTAI WATER