食品级晶体氯化镁工业化生产技术的研究

发布时间：2019-06-27 08:02

【摘要】：我国食品工业发展迅速年均增长率超过25%,已经超过GDP增长率的3倍。食品添加剂与食品工业的发展密切相关,食品工业创新发展的重要基础之一就是食品添加剂。食品产业的创新发展和食品质量安全水平的提高食品添加剂起到了巨大推动作用。本文主要论述了以采用天津长芦汉沽盐场有限责任公司提溴母液为原材料,制备食品级晶体氯化镁,采用可靠的卤水脱色技术对制溴母液进行脱色后,通过蒸发、浓缩、冷却结晶、淘洗等工艺制备食品级晶体氯化镁,通过小试、中试,最终确定天津长芦汉沽盐场有限责任公司年产4万吨食品级晶体氯化镁生产工艺。通过研究得到以下结论:(1)卤水净化工艺采用化学法中次氯酸钙进行脱色,当脱色时间在60分钟、温度50度时卤水脱色后白度可达到95%,符合工艺生产要求、采用氯化钙脱硫法可将卤水中硫酸根离子去除,去除率达90%。(2)在卤水蒸发、结晶过程中,将蒸发浓缩液中氯化镁含量控制在39%左右时可得到相对较好的颗粒,将卤水脱色、脱硫后蒸发得到氯化镁含量达到食品级产品要求,硫酸根含量不超标。(3)采用结晶器外兑卤降温的工艺得到了较大颗粒晶体氯化镁,将结晶器排出的溢流液与完成液按1:1比例混合,保证了结晶速率。(4)采用氯化镁母液对产品进行淘洗,可以将晶体较小的氯化钠杂质带离氯化镁产品,提高目标产品的纯度。(5)利用该工艺方法制备的氯化镁产品指标符合国家《食品安全国家标准,食品添加剂氯化镁GB25584 2010》的指标要求。
[Abstract]:The rapid annual growth rate of China's food industry is more than 25%, which has exceeded three times the growth rate of GDP. Food additives are closely related to the development of food industry. One of the important foundations of food industry innovation and development is food additives. The innovation and development of food industry and the improvement of food quality and safety have played a great role in promoting food additives. This paper mainly discusses the preparation of food grade crystal magnesium chloride by using bromine mother liquor of Tianjin Changlu Hangu Salt Field Co., Ltd as raw material. After decolorization of bromine mother liquor by reliable brine decolorization technology, food grade crystal magnesium chloride is prepared by evaporation, concentration, cooling crystallization, washing and so on. Finally, Tianjin Changlu Hangu Salt Field Co., Ltd. has an annual output of 40,000 tons of food-grade crystal magnesium chloride production process. The results are as follows: (1) the brine purification process is decolorized by calcium hypochlorite in chemical method. When the decolorization time is 60 minutes and the temperature is 50 degrees, the whiteness of brine can reach 95%, which meets the requirements of process production. The sulfate ion in brine can be removed by calcium chloride desulphurization method, and the removal rate can reach 90%. (2) in the process of brine evaporation and crystallization, When the content of magnesium chloride in evaporating concentrate is about 39%, relatively good particles can be obtained, the brine can be decolorized, the content of magnesium chloride can meet the requirements of food grade products after desulphurization, and the content of sulfate is not exceeding the standard. (3) the larger crystal magnesium chloride was obtained by adding halogen out of the mold to cool down, and the spillway discharged from the mould was mixed with the finished liquid in proportion to 1:1. The crystallization rate is guaranteed. (4) by washing the product with magnesium chloride mother liquor, the sodium chloride impurity with small crystal can be removed from the magnesium chloride product and the purity of the target product can be improved. (5) the product index of magnesium chloride prepared by this process accords with the national standard of food safety and the index requirement of food additive magnesium chloride GB25584 2010 >.
【学位授予单位】：天津大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TQ132.2

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