Method for producing industrial grade sodium gluconate or calcium gluconate from yellow ginger starch
A technology for sodium gluconate and calcium gluconate, which is applied in the field of producing technical grade sodium gluconate or calcium gluconate by using turmeric starch, can solve the problems of unfavorable influence of product quality, yellow and dark color of turmeric starch, low solubility of turmeric starch, and the like, Achieve long service life, improve yield and purity, ensure color and quality
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Embodiment 1
[0035] A kind of method utilizing turmeric starch to produce industrial grade sodium gluconate, comprises the steps:
[0036] 1) Pretreatment of turmeric starch: mix turmeric starch with water so that the mass percentage of starch in the starch milk is 30%, stir and mix for 30 minutes, then put it into a high-pressure container, at a pressure of 0.1MPa and a temperature of 120°C Boil at low temperature for 20 minutes, take it out, add 0.5mol / L sodium hydroxide solution to adjust the pH of the starch milk to 6.0, and ultrasonically oscillate at 90°C for 30 minutes, the ultrasonic frequency is 23KHz, ultrasonic oscillation can make the starch in the starch milk disperse evenly , to overcome the agglomeration phenomenon, improve its solubility, and also accelerate the separation of starch from impurities such as fiber and protein in starch milk, so as to improve the filtering effect of insoluble impurities in subsequent steps;
[0037] 2) Enzymatic liquefaction: 12 U of enzyme is...
Embodiment 2
[0044] A kind of method utilizing turmeric starch to produce industrial grade sodium gluconate, comprises the steps:
[0045] 1) Pretreatment of turmeric starch: mix turmeric starch with water so that the mass percentage of starch in the starch milk is 25%, stir and mix for 30 minutes, then put it into a high-pressure container, at a pressure of 0.12MPa and a temperature of 122°C Boil for 30 minutes, take it out, add 0.1mol / L sodium hydroxide solution to adjust the pH of the starch milk to 6.5, and ultrasonically oscillate for 30 minutes at 92°C with a frequency of 20KHz to make the starch in the starch milk disperse evenly and accelerate Separation of starch from impurities such as fiber and protein in starch milk;
[0046] 2) Enzymatic liquefaction: 10U of enzyme is required per gram of dry starch, and bacterial α-amylase is added to the starch milk, stirred for 20 minutes, and after the slurry is evenly mixed, steam jet liquefaction is carried out at 95°C. In the steam jet...
Embodiment 3
[0053] A kind of method utilizing turmeric starch to produce technical grade calcium gluconate, comprises the steps:
[0054] 1) Turmeric starch pretreatment: mix turmeric starch and water so that the mass percentage of starch in the starch milk is 25%, stir for 25 minutes, and then put it into a high-pressure container, at a pressure of 0.15MPa and a temperature of 125°C Boil at low temperature for 20 minutes, take it out, add saturated lime aqueous solution at 0.1mol / L to adjust the pH value of the starch milk to 6.2, and ultrasonically oscillate at 90°C for 25 minutes at a frequency of 24KHz to disperse the starch in the starch milk evenly and accelerate the starch Separation of starch from impurities such as fiber and protein in milk;
[0055]2) Enzymatic liquefaction: 15U of enzyme is required per gram of dry starch, and bacterial α-amylase is added to the starch milk, stirred for 25 minutes, and after the slurry is evenly mixed, steam jet liquefaction is carried out at 9...
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Abstract
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