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The preparation method of edible magnesium chloride

A technology of magnesium chloride and potassium chloride, which is applied in the field of food chemistry, can solve problems such as the destruction of the ecological environment of salt lakes, the waste of magnesium resources, and the impurity content of products is easy to exceed the standard, and achieves the effect of easy operation and preparation and loose control conditions

Active Publication Date: 2018-03-20
QINGHAI INST OF SALT LAKES OF CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, about 24 million to 30 million tons of by-product bischofite are produced each year. Among these by-product bischofite, only 300,000 to 500,000 tons are sold as a primary product of magnesium chloride every year, and a large amount of bischofite is not obtained. Utilization, this not only caused a waste of magnesium resources, but also caused damage to the ecological environment of the salt lake, so that the formation of "magnesium damage"
At the same time, in the current preparation process of edible magnesium chloride, the evaporation termination temperature in the evaporation stage needs to be strictly controlled, otherwise impurities will be precipitated in large quantities and the impurities in the final edible magnesium chloride product will exceed the standard
Therefore, on the one hand, the above-mentioned large amount of magnesium resources need to be utilized; on the other hand, the existing preparation process has strict control conditions, is not easy to operate, and the impurity content in the product is easy to exceed the standard

Method used

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  • The preparation method of edible magnesium chloride
  • The preparation method of edible magnesium chloride
  • The preparation method of edible magnesium chloride

Examples

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Embodiment 1

[0018] This embodiment discloses a preparation method of edible magnesium chloride, specifically refer to the following steps:

[0019] In step 1, take 100mL of secondary water as dissolved water, place 300g of solid ore in it and stir, and filter when the dissolution-precipitation equilibrium is reached to obtain the first filter residue and the first filtrate, and use the first filtrate as the first mother liquor for primary evaporation.

[0020] In this embodiment, the solid ore is a by-product bischofite in the salt lake, which is derived from the Chaerhan Salt Lake; obtained simultaneously in the process.

[0021] Specifically, the component analysis of the solid ore was carried out. In this embodiment, three parallel experiments were carried out for testing, which were recorded as G-1 to G-3 respectively; the analysis results are shown in Table 1.

[0022] Table 1 Full analysis results of solid ore components (in mass percent)

[0023]

[0024] Note: In Table 1, "—...

Embodiment 2

[0043] In the description of Embodiment 2, the similarities with Embodiment 1 will not be repeated here, and only the differences with Embodiment 1 will be described. The difference between Example 2 and Example 1 is that in step 1, 100mL of secondary water is taken as dissolved water, 350g of solid ore is placed in it and stirred, and filtered when the dissolution-precipitation equilibrium is reached to obtain the first Filter residue and the first filtrate, take the first filtrate as the first mother liquor; the quality of the obtained first mother liquor is 388.56g; the content analysis results of the main ions of the first mother liquor of this embodiment are shown in Table 4.

[0044] Table 4 Analysis results of main ions in the first mother liquor (in mass percent)

[0045]

[0046] In the first mother liquor, in addition to the above-mentioned ions, the rest are H 2 O.

[0047] In step 2, the mass of water lost through evaporation from the first mother liquor is 17...

Embodiment 3

[0054] In the description of Embodiment 3, the similarities with Embodiment 1 will not be repeated here, and only the differences with Embodiment 1 will be described. The difference between Example 3 and Example 1 is that in step 1, 100mL of secondary water is taken as dissolved water, 500g of solid ore is placed in it and stirred, and filtered when the dissolution-precipitation equilibrium is reached to obtain the first For the filter residue and the first filtrate, take the first filtrate as the first mother liquor; the quality of the obtained first mother liquor is 390.03g; the content analysis results of the main ions of the first mother liquor of this embodiment are shown in Table 6.

[0055] Table 6 Analysis results of main ions in the first mother liquor (in mass percent)

[0056]

[0057] In the first mother liquor, in addition to the above-mentioned ions, the rest are H 2 O.

[0058] In step 2, the mass of water lost through evaporation from the first mother liqu...

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Abstract

A preparing method of edible magnesium chloride is disclosed. The method includes steps of A) preparing a first mother liquor, B) subjecting the first mother liquor to first evaporation at 100-110 DGE C, and performing hot filtration to obtain a filtrate that is adopted as a second mother liquor, with the water loss rate of the first mother liquor in the first evaporation being 4.1-16.3%, and C) subjecting the second mother liquor to second evaporation, cooling until the temperature is lower than 90 DEG C, and performing solid liquid separation to obtain a solid phase that is the edible magnesium chloride, wherein the first mother liquor comprises Na<+>, K<+>, Mg<2+>, Cl<->, SO4<2-> and H2O, and the first mother liquor comprises 0.1-0.2% by mass of the Na<+>, 0.05-0.1% by mass of the K<+>, 8.4-9.5% by mass of the Mg<2+>, 24.5-28% by mass of the Cl<-> and 0.05-0.1% by mass of the SO4<2->, with the balance being the H2O. The method is simple and avoids a problem that mother liquor entrainment exceeds standards due to one-time evaporation.

Description

technical field [0001] The invention belongs to the technical field of food chemistry, and in particular relates to a preparation method of edible magnesium chloride. Background technique [0002] As an additive, edible magnesium chloride (MgCl 2 ·6H 2 O) It is widely used in food, salt, mineral water, medicine and other industries. Due to the late production of edible magnesium chloride in my country, the application of this product in the domestic food industry has been seldom for many years, and its related regulations have been blank. On December 11, 2003, my country first issued the industry standard "Edible Magnesium Chloride" (QB2604-2003), and identified edible magnesium chloride as a food stabilizer and coagulant, and implemented the national standard for food additive magnesium chloride on February 21, 2011 — "National Food Safety Standard, Food Additive Magnesium Chloride GB25584-2010". At the same time, the "National Food Safety Standard Hygienic Standard for ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C01F5/30C01D3/04C01F11/46
CPCC01D3/04C01F5/30C01F11/46
Inventor 姬连敏刘志启李丽娟曾忠民宋雪雪聂锋宋富根徐德芳时东兰生杰彭小五张利诚
Owner QINGHAI INST OF SALT LAKES OF CHINESE ACAD OF SCI
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