Food additive silica gel and production process of food additive silica gel

Abstract

The invention relates to food additive silica gel and a production process of the food additive silica gel, belonging to the technical fields of food additive silica gel and the production process of the food additive silica gel. The food additive silica gel is silica gel with a three-dimensional spatial reticular structure and an X-ray amorphous material, with the soluble iron ion content being less than 2ppm, the granularity median value being controlled to 14-16mum, granules less than 10mum being controlled to below 15%, the specific surface area being greater than 450 m<2> / g, the pore volume being greater than 1.2ml / g, and the average pore diameter being equal to or greater than 10nm. The production process of the food additive silica gel comprises the steps of: (1) raw material preparation; (2) reaction to prepare gel; (3) aging to remove iron and enhance activity; (4) washing; (5) instantaneous drying; and (6) grinding and size grading. The food additive silica gel provided by the invented is reasonable in granularity median value control and large in specific surface area and pore volume, has the soluble iron content being less than 2ppm, and can effectively adsorb proteins easy to haze, effectively improve the quality and the shelf life of beer as the effective grain size distribution in the silica gel is concentrated and the content of the granules less than 10mum is low, and ensure the filtration velocity of the beer so as not to affect the production capacity of the beer.

Description

technical field [0001] The invention relates to a food additive silica gel and a production process thereof, and belongs to the technical field of food additive silica gel and its production process. Background technique [0002] The main raw materials for the production of beer are barley malt, starch and hops, etc., which are brewed by fermentation. During storage, the turbidity-prone protein contained in beer forms a soluble complex with polyphenols, which appears turbid when stored at low temperature (0-4°C), and when returned to normal temperature (20°C), the turbidity disappears, which is called beer. "Cold cloudiness". With the prolongation of the storage period, the turbidity will increase, and it will not disappear when it returns to normal temperature, and it will become permanently turbid, and the beer will not be drinkable. [0003] Now the scale of beer companies is very large, with an annual output of 400,000 to 600,000 tons, or even one million tons. The p...

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Problems solved by technology

[0003] Now the scale of beer enterprises is very large, with an annual output of 400,000 to 600,000 tons, or even one million tons. The production needs to be balanced throughout the year. However, there are off-seasons and peak seasons for beer consumption, and the cycle from factory to consumer consumption is very long.

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