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Preparation process of compound xanthan gum additive

A technology of compound additives and preparation technology, which is applied in the direction of food science, etc., can solve the problems of insufficient nutritional content, cumbersome preparation process, unreasonable formula, etc., and achieve the effect of improving the overall taste, reasonable raw material compatibility, and simple and feasible preparation process

Inactive Publication Date: 2017-01-11
内蒙古阜丰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the defects of cumbersome preparation process, unreasonable formula, cumbersome production, poor taste, unstable performance and insufficient nutritional components in the prior art food additives, the invention provides a preparation process of xanthan gum compound additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation technology of xanthan gum composite additive, it comprises the steps:

[0023] Step 1) Preparation of yeast extract: put brewer's yeast powder into purified water at a mass ratio of 1:3, stir evenly, then ultrasonically treat for 10 minutes, the ultrasonic frequency is 20KHz, and then add 85% of twice the volume of purified water (volume than) ethanol, soak for 6 hours, remove ethanol by rotary evaporation, then concentrate into extract, freeze-dry at low temperature, and pulverize;

[0024] Step 2) Preparation of kelp powder: wash the kelp with water, then treat it with steam at 120°C for 5 minutes, cool it naturally, dry it, and grind it into powder to obtain it;

[0025] Step 3) Prepare mussel enzymatic solution: wash the mussels, put them in a drying box and dry them until the moisture content is lower than 10wt%, and then grind them into powder with a pulverizer; take 10g of mussels dried powder and place them in a container Add 0.01g of neut...

Embodiment 2

[0032] A kind of preparation technology of xanthan gum composite additive, it comprises the steps:

[0033] Step 1) Preparation of yeast extract: put brewer's yeast powder into purified water at a mass ratio of 1:3, stir evenly, then ultrasonically treat for 10 minutes, the ultrasonic frequency is 20KHz, and then add 85% of twice the volume of purified water (volume than) ethanol, soak for 6 hours, remove ethanol by rotary evaporation, then concentrate into extract, freeze-dry at low temperature, and pulverize;

[0034] Step 2) Preparation of kelp powder: wash the kelp with water, then treat it with steam at 120°C for 5 minutes, cool it naturally, dry it, and grind it into powder to obtain it;

[0035] Step 3) Prepare mussel enzymatic solution: wash the mussels, put them in a drying box and dry them until the moisture content is lower than 10wt%, and then grind them into powder with a pulverizer; take 10g of mussels dried powder and place them in a container Add 0.01g of neut...

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PUM

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Abstract

The invention belongs to the technical field of preparation of food additives and discloses a preparation process of a compound xanthan gum additive. The preparation process comprises the following steps: (1) preparing a yeast extract; (2) preparing kelp powder; (3) preparing mussel enzymatic hydrolysate; (4) preparing compound amino acid; (5) weighing the raw materials in parts by weight; (6) premixing; (7) mixing, and granulating; and (8) drying, and sieving. The preparation process is simple and feasible, and the prepared additive has stable performance, uniform appearance, striking delicate flavor and complete nutrition.

Description

technical field [0001] The invention belongs to the technical field of food additive preparation, and in particular relates to a preparation process of a xanthan gum compound additive. Background technique [0002] Xanthan gum, also known as xanthan gum, xanthan gum, and xanthomonas polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudoxanthomonas, which is mainly composed of carbohydrates by Xanthomonas campestris The raw material, through aerobic fermentation bioengineering technology, cuts 1,6-glucosidic bonds, opens branched chains, and then presses 1,4-bonds to form an acidic extracellular heteropolysaccharide composed of straight chains. In 1952, Xanthomonas cabbage black rot was isolated from the Northern Research Institute of Peoril, Illinois, United States Department of Agriculture, and obtained by converting the cabbage extract into water-soluble acidic extracellular heteropolysaccharides. Xanthan gum is an extracellular microbial pol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L27/22
Inventor 丁兆堂卢松王皓杜鹏许传娟徐亚娟孙成菊王文强
Owner 内蒙古阜丰生物科技有限公司
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