- Model NO.: CMT
- Application: Chocolate, Ice Cream, Vegetable, Fruit, Dairy, Beverage
- Power Source: Electric
- Trademark: CMT
- Origin: China
- Processing Material: Natural Ingredients
- Certification: ISO9001
- Automatic Grade: Automatic
- Transport Package: Container
2.Fermentation: the strain was inoculated into the fermentation tank after being cultivated in different stages in the seeding tank. Under the condition of 30ºC, the aeration and stirring for 48~60h.
3.Fermentation liquid treatment: preremove the stain bacteria and all kinds of insoluble impurities by the filtration and ultrafiltration concentration method so that no longer contain the activity of bacteria in the xanthan gum, to impact the insoluble impurities and pigment etc of the product quality , and concentrate the fermentation liquid.
4.Precipitation reaction: adding the soluble organic solvents such as ethanol etc into the water for about 6 hours, so that make the xanthan gum precipitate down.
5.Elution and dehydration: the xanthan gum was obtained after precipitation, add the alcohol to elution. The elution period is for 4h. The xanthan gum after elution is dehydrated by automatic disc centrifuge.
6.Drying: the water content after the elution separation is about 18%. The water moisture after dried by theair dryer will be reduced to 10%, can be implemented in automatic production, it is the continuous drying equipment. The drying rate is fast and the temperature is low (the material temperature is 40 ~ 60ºC), which can ensure the quality of production..
7.Broken and packaging: the xanthan gum after drying need to be crushed and screened and packed, then become the finished xanthan gum.
8.Ethanol recovery: the waste alcohol from distillation goes through the distillation column and enters into the system to be used again.