Food antifoaming agent and preparation method thereof

A defoamer, food technology, applied in the direction of separation methods, chemical instruments and methods, foam dispersion/prevention, etc., can solve the problems of bitter taste of defoamers, bitter products, product taste and sales volume, etc., to achieve Excellent taste, long anti-foaming time, stable product effect

Active Publication Date: 2017-05-10
LINYI YUWANG VEGETABLE PROTEIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As the food safety requirements of the current society are getting higher and higher, the defoamer produced by the existing technology has the disadvantage of bitter taste, which causes the product to be bitter when the defoamer is mixed in the process. This will lead to product taste and sales

Method used

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  • Food antifoaming agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of a food defoamer, said method comprising the steps of: (1) adding 70kg of simethicone oil to an electric heating kettle, and then turning on an electric heating switch to heat up; (2) said simethicone oil When the temperature is raised to 80°C, 3kg of silicon dioxide is evenly added to the upper port of the electric heating kettle, and then the temperature is continued to rise to 190°C, and the temperature is kept constant to allow the dimethyl silicone oil and silicon dioxide to react for 1.5 hours, wherein the heating rate is 5°C / min; (3) After the constant temperature reaction, stop heating and let the electric heating kettle cool naturally to 170°C, transfer the reacted solution in the electric heating kettle to the steam heating kettle, maintain the solution temperature in the steam heating kettle at 150°C, and stir sequentially Add 18kg of glycerol polyether, 22kg of Span, and 12kg of Tween, and let it react in a steam heating kettle for 2h; ...

Embodiment 2

[0020] A preparation method of a food defoamer, characterized in that the method comprises the steps of: (1) adding 90kg of simethicone oil to an electric heating kettle, and then turning on an electric heating switch to heat up; (2) When the simethicone oil is heated to 80°C, add 5kg of silicon dioxide evenly to the top of the electric heating kettle, then continue to heat up to 210°C, keep the temperature constant, and let the simethicone oil and silicon dioxide react for 4 hours, and the heating rate is 5°C / min; (3) When the temperature of the electric heating kettle is lowered to 170°C after the constant temperature reaction is over, the solution after the reaction in the electric heating kettle is transferred into the steam heating kettle, and the solution temperature in the steam heating kettle is maintained at 165°C, while While stirring, add 23kg of glycerol polyether, 28kg of Span, and 18kg of Tween in turn, and let it react in the steam kettle for 3h; (4) after the r...

Embodiment 3

[0023] A kind of preparation method of food defoamer, it is characterized in that, described method comprises the steps: (1) add the simethicone oil of 80kg in electric heater, turn on electric heating switch to heat up then; (2) described When the simethicone oil is heated to 80°C, add 4kg of silicon dioxide evenly to the top of the electric heating kettle, then continue to heat up to 200°C, keep the temperature constant, and let the simethicone oil and silicon dioxide react for 4 hours, and the heating rate is 5°C / min; (3) When the temperature of the electric heating kettle is lowered to 170°C after the constant temperature reaction is over, the solution after the reaction in the electric heating kettle is transferred into the steam heating kettle, and the solution temperature in the steam heating kettle is maintained at 165°C, while Add 20kg of glycerol polyether, 25kg of Span, and 15kg of Tween in sequence while stirring, and let it react in the steam kettle for 3h; (4) Af...

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Abstract

The invention relates to a food antifoaming agent without bitterness and a preparation method thereof. The antifoaming agent is prepared from the raw materials of dimethicone, silicon dioxide, glyceryl polyether, span, tween and water. By means of regulating matching, reaction temperature and time, temperature rise speed, emulsification temperature and emulsification time of all components, the food antifoaming agent prepared through the method has no any bitterness. The preparation method avoids adding a thickening agent and is simple; a prepared product has the advantages of being stable and free of layering for a long time and having short defoaming time and long antifoaming time.

Description

technical field [0001] The invention relates to a food defoamer, in particular to a food defoamer without bitter taste and a preparation method thereof. Background technique [0002] In daily life and production, we often deal with foam, such as in papermaking, textile printing and dyeing, synthetic detergent, petroleum, soda ash manufacturing, fermentation, food, water treatment and other industries, it is usually necessary to defoam foam; defoaming contains two meanings, One is to break the bubble, and the other is to suppress the bubble. Industrial defoaming methods are divided into mechanical (physical) defoaming and chemical defoaming. Chemical defoaming mainly utilizes defoaming agents. [0003] According to the shape of the product, the defoamer is divided into: oily type, solution type, emulsion type, compound type and solid type. Most of the current defoamers are made of silicone oil, silicon dioxide, span, tween, foam enemy and other raw materials mixed by heati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D19/04
CPCB01D19/0404B01D19/0409
Inventor 刘汝萃王彩华马军张富生
Owner LINYI YUWANG VEGETABLE PROTEIN
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