Application of colloid anionic silicic sol as clarifier

FIELD: food industry.

SUBSTANCE: for clarification and stabilisation of liquid food products colloid anionic silicic sol is used with pH from 1 to 4, with diameter of particles from 4 to 150 nm and area surface from 20 to 700 m2/g.

EFFECT: invention allows to prepare clarified products with high extent of stabilisation.

23 cl, 2 tbl, 1 ex

 

The present invention relates to the use of colloidal anionic silicon Sol with an acidic pH for the clarification and stabilization of liquid food products.

Liquid food products such as fruit juices, beer and wine, are characterized, as a rule, turbidity while cooking. Turbidity is caused not removed when filtering components of plants that provided food or yeast in the brewing of beer.

This turbidity is liked by the consumer only in exceptional cases. As a rule, will demand a transparent product. Particularly problematic is the preparation of a transparent beer. Even if the beer was obtained a transparent, when storing it can become muddy.

From DE-A-1642769 obviously, the presence in the beer fine precipitated silicon Sol has a stabilizing effect, which can essentially be attributed to the selective adsorption of high molecular weight proteins, forming a suspension. It is also known the use of polyvinylpyrrolidone in order to stabilize beer, and the effect is achieved by adsorption polifenolov components (tannin and antianginal). From DE-A-1642769 obvious tool for the clarification of beer, consisting of silicon Zola, polymer-organically modified acids in the presence of water-soluble polyvinyl is rolidone or its derivatives or mixed polymers of the silicate solution. As the polymer-organic components fit together with the above polyvinylpyrrolidone, for example, polyvinyl-3-the organic and the corresponding copolymers with vinyl acetate.

In US-3617301 disclosed method of beer clarification, providing an additive in beer hydrogels with a surface area of at least 700 m2/g and an average pore diameter of from 3 to 12 nm and their subsequent separation.

In US-3878300 disclosed method of beer clarification, providing additive Hydrosol of silicic acid in an amount of from 50 to 500 RMP. The Hydrosol is formed as a result of aging and ion exchange.

Given the prior art, the present invention was based on the task of improving the well-known ways of clarification and stabilization of liquid food products. In addition, it should be provided convenient application designed to lighten the product.

It has been unexpectedly found that the colloidal anionic silica Sol with an acidic pH is an excellent means of clarification and stabilization of liquid food products.

The subject of the invention is therefore the use of anionic colloidal silicon Sol with a pH of 1 to 5.5, a particle diameter of from 4 to 150 nm and a surface area of from 20 to 700 m2/g with the clarification and stabilization of liquid food products.

Another complement to the ohms of the invention is a method of clarifying and stabilizing liquid food, when in muddy or prone to clouding of the liquid food product adds sufficient to lighten the amount described above silicon Sol, after which lighten again separate.

In the method according to the invention are mainly used aqueous suspensions of colloidal anionic silicon Sol with its content of more than 5 wt.%, in particular 10%.

The preferred particle diameter silicon Sol is from 6 to 50 nm, in particular from 8 to 35 nm.

The pH of the colloid, anionic silicon Sol is preferably from 2 to 5, in particular from 2 to 4.

Particle suspensions of colloidal anionic silicon Sol with acidic pH are mainly isolated particles of colloidal silica Sol, which is not linked siloxane bonds. Under siloxane bonds are due to Si-O-Si.

The surface area of the colloidal anionic silicon Sol reaches mainly from 60 to 500 m2/year

Colloidal anionic silica Sol with acidic pH can be obtained, for example, due to the fact that the corresponding silicon colloidal solution with a basic pH freed from cations through cation exchange resin. In this case, immediately formed anionic colloidal silicic acid Sol.

P is d liquid food products, which can be clarified and stabilized according to the invention are, for example, fruit juice, beer or wine.

The present invention concerns a very special way of clarification and stabilization of fermented and unfiltered beer, fermented and unfiltered beer add aqueous suspension of colloidal silica Sol with acidic pH, as described above, to cause coagulation and then separated from the sediment, resulting in get clear beer with a high degree of stabilization with sodium identical to its content in an unfiltered beer.

According to another preferred variant the execution of the clarification and stabilization of liquid food products method according to the invention is carried out so that, in addition to silicon Sol is added polyvinylpyrrolidone, preferably in powder form. It is especially effective to apply polyvinylpyrrolidon for the Department of polyphenols.

For clarification and stabilization of liquid food products in the thick of the food product should be added silicon Sol in an amount of preferably from 5 to 500 g/HL, in particular from 20 to 100 g/HL, and especially from 25 to 100 g/HL.

Examples

In the examples used colloidal anionic acidic silica Sol, known is fair under the name Klebosol ®(F. "Clariant", France). It has the following composition:

SiO210 wt.%
Na2O0.02 wt.%
Specific area
surface280 m2/g
The average diameter
particles9 nm
pH (20 °)3
Density (20°)1,058 g/cm3

In the tank maturation and ripening of beer was introduced 50 g/HL acidic drug Klebsol when the transfer to the fermentation beer. After six weeks of maturation and ripening of beer spent it cleaning using a universal plate filter. Simultaneously with this example according to the invention was investigated as a comparative example, another beer made with the same production parameters and from the same batch of malt. In this beer when filtering was added 60 g/HL of xerogel. Both of the Beers then stabilized by the introduction of 20 g/HL polyvinylpyrrolidone.

When filtering is no marked difference in terms of increasing pressure or fading. The results of the analysis of filtered and unfiltered Beers are shown in table 1.

Foam standing definition is stayed by Ross and Clarke.

With the introduction of CO2formed foam specific volume. As an indicator of protonate served average duration of existence of the bubbles of the foam, which is determined from the relation between the time of movement of the foam and the logarithm of the ratio between the amount of fallen foam and continued foam.

12,5
Table 1

Data analysis the experimental filter
TestsComparative exampleExample according to the invention
NeeltranThe filtrateNeeltran + KlebosolThe filtrate + Klebosol
Original wort, wt.%11,95to 12.011,9511,82
Alcohol,% vol.5,35of 5.40of 5.405,35
The apparent degree of fermentation of the produced product, %86868686
PH4,354,424,354,36
Foam standing by Ross and Clark111107116110
Sodium, mg/l11,814,514,2
Tannoid, mg/l43195016
Polyphenols, total, mg/l186165198165
Nitrogen, transferred into the sediment using MgSO4(mg/100 ml16,816,1the 17.316,5
The oxygen content, total, mg/l0,10,1

Under refiltration here refers to a beer before filtering.

You can see the difference in attitude foam, sodium, cannioto, total polyphenol content, deposited using MgSO4nitrogen and the number of warm days, while the remaining indicators are almost identical.

The number of points for foam standing beer, processed according to the invention, before filtering and after filtering higher than in the comparative example. The content of deposited using MgSO4nitrogen is slightly higher than in the comparative example. The sodium content in beer, processed according to the invention, increased by about 2 mg/L. Number of tannoids in an unfiltered beer according to the invention is slightly increased compared to comparative unfiltered beer, In respect of the same filtrate differences do not install the Leno. A similar pattern occurs in relation to the total polyphenol content.

In another experience was determined by the number of warm days when the forced test. We are talking about measuring the degree of turbidity depending on time. First, the measured turbidity at room temperature. Then, the sample was kept for days at 40°S, then for another one night at 0°C. then measured the turbidity. The cycle of aging at 40°and 0°1 was considered a warm day. The cycle was repeated up until the turbidity is not reached 2.5 units on the European brewing Convention (air=European Brewery Convention).

Was investigated three types of beer. Along with the already mentioned types of beer, which was treated with the xerogel, the acidic medium Klebosol, in order to compare explored beer, which was treated neutral means Klebosol (pH˜7). Table 2 shows the results.

Table 2

Turbidity depending on the period of storage at 40°
Retention/warm daysTurbidity/European brewery Convention
Beers, processed acidic medium Klebosol (according to the invention)Beer-treated xerogel (cf. prima is) Beer, processed neutral means Klebosol (cf. example)
00,40,40,4
20,40,50,7
50,40,61,1
70,40,71,8
101,01,72,6
121,52,7not the process.
152,0not the process.not the process.

If beer is treated with an acidic agent Klebosol, after 15 days had acceptable turbidity, beer-treated xerogel, after 15 days, and beer, processed neutral means Klebosol, after 12 days became so muddy that exceeded the limit of measurement.

1. The use of colloidal anionic silicon Sol with a pH of from 1 to 4, a particle size of from 4 to 150 nm and a surface area of from 20 to 700 m2/g for the clarification and stabilization of liquid food products.

2. The use according to claim 1, and applies a water suspension of colloidal anionic silicon Sol when the content of silicon Sol more than 5 wt.%.

3. The use according to claim 1 or 2, and the diameter of the particles used silicon Sol is from 6 to 50 nm.

4. P is the applicatio according to claim 1 or 2, moreover, the pH of the applied silicon Sol is from 2 to 4.

5. The use according to claim 3, whereby the pH of the applied silicon Sol is from 2 to 4.

6. The use according to claims 1, 2, 5, and the surface area of the used silicon Sol is from 60 to 500 m2/year

7. The use according to claim 3, whereby the surface area of the used silicon Sol is from 60 to 500 m2/year

8. The use according to claim 4, whereby the surface area of the used silicon Sol is from 60 to 500 m2/year

9. The use according to claims 1, 2, 5, 7, 8, and liquid food product is a fruit juice, beer or wine.

10. The use according to claim 3, with the liquid food product is a fruit juice, beer or wine.

11. The use according to claim 4, with the liquid food product is a fruit juice, beer or wine.

12. The use according to claim 6, whereby the liquid food product is a fruit juice, beer or wine.

13. The use according to any one of claims 1, 2, 5, 7, 8, 10-12, and silicon Sol is added polyvinylpyrrolidone.

14. The use according to claim 3, and silicon Sol is added polyvinylpyrrolidone.

15. The use according to claim 4, and silicon Sol is added polyvinylpyrrolidone.

16. The use according to claim 6, and silicon Sol is added polyvinylpyrrolidone.

17. The use according to claim 9, and silicon Sol to assetsa polyvinylpyrrolidone.

18. The use according to any one of claims 1, 2, 5, 7, 8, 10-12, 14-17, and the amount of added silicon Sol is 5 to 500 g/HL.

19. The use according to claim 3, whereby the amount of added silicon Sol is 5 to 500 g/chief

20. The use according to claim 4, the amount of added silicon Sol is 5 to 500 g/chief

21. The use according to claim 6, whereby the amount of added silicon Sol is 5 to 500 g/chief

22. The use according to claim 9, whereby the amount of added silicon Sol is 5 to 500 g/chief

23. Use item 13, and the amount of added silicon Sol is 5 to 500 g/chief



 

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