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Method for preparing moisture-proof anti-caking nutritional supplement

A technology of nutritional fortifiers and nutritional additives, which is applied in the fields of food ingredients as anti-caking agents, food ingredients as pH value modifiers, food science, etc. It can prevent problems such as smoothness and hanging water droplets, so as to prevent clumping, reduce moisture absorption and increase stability.

Inactive Publication Date: 2016-05-25
NANTONG LICHENG BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Nutritional fortifiers are a kind of food additives. In the preparation process of nutritional fortifiers, the raw material nutritional additives such as food-grade pure calcium chloride, magnesium chloride, calcium pantothenate, calcium aspartate, choline chloride, hydrogen tartrate Choline, L-carnitine, etc. are easy to absorb moisture in the air, and even water droplets appear on the surface. During the nutrient premix production, the weighing and feeding are not smooth, and local sticky clusters appear, which also affects the quality of the final nutrition enhancer product. quality and stability

Method used

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  • Method for preparing moisture-proof anti-caking nutritional supplement
  • Method for preparing moisture-proof anti-caking nutritional supplement
  • Method for preparing moisture-proof anti-caking nutritional supplement

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Embodiment 1

[0030] The invention discloses a preparation method of a moisture-proof and anti-caking nutrition enhancer, which comprises the following steps:

[0031] Process 600L of process water in a 1000L emulsification tank, emulsify and mix 30.0kg of food-grade magnesium chloride (hexahydrate) and 270.0kg of microcrystalline cellulose at room temperature for 20 minutes, and obtain a uniform semi-finished trace element compound dilution material through spray drying. Spray The air inlet temperature of drying is 180 DEG C, and the air outlet temperature is 95 DEG C, and then mixed with 3.0 kg of tricalcium phosphate and 25.0 kg of sodium sodium malate to obtain 311.8 kg of magnesium chloride dilution.

Embodiment 2

[0033] The invention discloses a preparation method of a moisture-proof and anti-caking nutrition enhancer, which comprises the following steps:

[0034] Process 400L of process water in a 1000L emulsification tank, emulsify and mix 5.5kg of food-grade choline chloride and 94.5kg of inulin at room temperature for 20 minutes, and spray dry to obtain a uniform semi-finished trace element compound dilution material. The spray-dried air inlet Temperature 180 ℃, air outlet temperature 95 ℃, then mix with 2.8kg tricalcium phosphate and 7.3kg hydroxypropyl starch to obtain choline dilution material 100.9kg.

Embodiment 3

[0036] The invention discloses a preparation method of a moisture-proof and anti-caking nutrition enhancer, which comprises the following steps:

[0037] Process 600L of process water in a 1000L emulsification tank, emulsify and mix 50.0kg of food-grade choline bitartrate and 250.0kg of inulin at room temperature for 20 minutes, and spray dry to obtain a uniform semi-finished trace element compound dilution material. The spray-dried air inlet The temperature is 200°C, and the air outlet temperature is 100°C, and then mixed with 0.8kg of silicon dioxide and 10.3kg of hydroxypropyl starch to obtain 298.9kg of choline dilution material.

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Abstract

The present invention discloses a method for preparing a moisture-proof anti-caking nutritional supplement. The method is as below: dissolving and mixing a nutritional supplement with the mass fraction of 0.05-50.0% and a polysaccharide compound mass fraction of 50-99.95%, and emulsifying with stirring at room temperature; treating an emulsion product by spray drying to obtain a semi-finished diluting material; and mixing the semi-finished diluting material with food-grade minerals and food-grade ingredients to obtain the moisture-proof anti-caking complex nutritional supplement. The food-grade mineral can regulate bulk density of the product, improve powder flowability, and effectively prevent the agglomeration of powder; the food-grade ingredients can adjust the pH value of the product, increase the stability of the final product and ensure the safety of food; the nutritional supplement treated by the moisture-proof anti-caking method has reduced hygroscopicity and good anti-caking performance.

Description

technical field [0001] The invention relates to a preparation method of a nutrition enhancer, in particular to a preparation method of a moisture-proof and anti-caking nutrition enhancer. Background technique [0002] Food additives are synthetic or natural substances added to food to improve food color, aroma, taste and other qualities, as well as to meet the needs of antisepsis and processing technology. At present, there are 23 categories and more than 2,000 varieties of food additives in my country, including acidity regulators, anticaking agents, defoaming agents, antioxidants, bleaching agents, leavening agents, colorants, color retaining agents, enzyme preparations, and flavor enhancers. , nutritional enhancers, preservatives, sweeteners, thickeners, spices, etc. Commonly used food additives include two categories: natural additives and synthetic additives. Natural additives come from natural products, mainly extracted from plant tissues, and also include some pigmen...

Claims

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Application Information

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IPC IPC(8): A23L29/30
CPCA23V2002/00A23V2200/06A23V2200/208
Inventor 刘忠士吴健马锦峰张蕾陆星晨吴蓓蓓
Owner NANTONG LICHENG BIOLOGICAL ENG
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