42results about How to "Raise the gelatinization temperature" patented technology

The invention provides a modified starch, which comprises the following components by weight: 100 parts of corn starch, 1-4 parts of sodium trimetaphosphate, 0.6-1 part of NaOH, 0.8-1.5 parts of HCl and 130-140 parts of mixing water. The modified starch possesses the advantages of good flowability, certain lipophilicity, high gelatinization temperature, stable viscosity and good anti-shearing ability, and can replace partial polyether glycol and partial isocyanate in the production of polyurethane foamed plastics.

The invention discloses a starch octenylsuccinate-zein compound and a preparation method thereof. The starch octenylsuccinate-zein compound is prepared by performing winding and packing on the surfaceof starch octenylsuccinate with zein. According to the starch octenylsuccinate-zein compound disclosed by the invention, the characteristics that the zein can dissolve in an ethanol solution of 60%-95%, but cannot dissolve in water or anhydrous ethanol are utilized, firstly, the zein dissolves in an ethanol solution of 80%, and then the ethanol is evaporated by a rotating steaming instrument, sothat the zein is gradually separated out on the surfaces of SSOS granules to form an SSOS-zein compound. Through the preparation method disclosed by the invention, the characteristics of solubility, emulsibility, heat stability, viscosity and the like of the obtained SSOS-zein compound are changed, so that when the compound is applied to foods, some unique processing characteristics and some unique functional characteristics can be given to a food system, the quality of the products is improved, and the functions of improving the processing technology and the like can be achieved, and the application range of a starch-protein copolymer in industry is extended.

The invention provides an adhesive used by building materials, the adhesive is powder manufactured by adopting corn starch and solid sodium hydroxide as raw materials, and the mixture ratio of the corn starch to sodium hydroxide is (5-15):1. The preparation method of the adhesive comprises the steps as follows: the solid sodium hydroxide is crushed, and mixed with the corn starch while stirring, so as to become loose granules which are then cooled and crushed to form the finished product. The adhesive has the advantages of simple manufacturing process, lower cost, high viscosity and no pollution.

The invention discloses a prepacked ready-to-eat fish ball and a processing method thereof. The prepacked ready-to-eat fish ball comprises the following active ingredients in percentage by weight: 65.0-75.0% of minced fillet, 0.2-0.3% of composite phosphate, 0.5-0.8% of edible salt, 1.5-2.0% of white granulated sugar, 0.5-0.7% of aginomoto, 0.15% of xylose, 0.2% of glucose, 0.5-1.5% of curdlan gum powder, 2.0-6.0% of high amylase corn starch, 3.0-9.0% of MTG modified wheat gluten, 5.0-15.0% of water, and no more than 6% of auxiliaries, spices, seasonings and edible essences; the processing method comprises the following steps: pretreating, performing empty cutting, salt cutting and mixed cutting, forming, gelatinizing, curing, oil frying, cooling, packing, performing two-stage sterilization, and cooling, thus obtaining the prepacked ready-to-eat fish ball. According to the prepacked ready-to-eat fish ball and the processing method thereof, the phenomena that the tissues of the traditional fish ball are seriously destroyed during high-temperature frying and high-temperature sterilization procedures to further cause the poorer mouth feeling can be solved.

The invention discloses a method for producing instant rice noodles by adding annealed corn starch. The instant rice noodles produced by taking early indica rice as a main raw material, adding annealed corn starch, processing the materials through a non-frying curing process and preparing seasoning packets with different flavors can be eaten after being mixed with boiling water for 3-5 minutes. The instant rice noodles produced by the method contain the annealed corn starch; the corn starch is annealed, so that the pasting temperature of the corn starch can be increased, the pasting temperature range of the corn starch can be reduced, the shear resistance, the thermal stability and the freezing-thawing stability of the corn starch are improved, and the rice noodles are low in breaking rate and relatively pure white in color.

The invention relates to a processing method of using bean vermicelli leftovers for preparing dietary fiber substitute materials, which comprises the following steps: removing non-resistant starch parts from bean vermicelli leftovers through pulverization and enzyme liquefaction and saccharification; then, carrying out centrifugal separation and micro wave drying; and finally, carrying out super fine pulverization for preparing the dietary fiber substitute materials. The method utilizes the bean vermicelli leftovers as raw materials, solves the reutilization problem of the bean vermicelli leftovers, and can obtain the dietary fiber substitute materials, the processing quality of the obtained dietary fiber substitute materials is better than that of the traditional dietary fiber, and can be matched with various food major ingredients when being used as auxiliary ingredients, various series of downstream products can be developed easily, the resources of raw materials are wide, the price is proper, and the invention has wide market prospects.

The present invention relates to a method for preparing a silane starch, especially to a method for preparing the silane starch using dry fluidization method. The invention provides a silane starch with a steady quality and a high efficiency. The invention using the following technical proposal that the feed proportioning is based on the mass of the starch, wherein other raw materials contain from 1.0 percent to 12.0 percent by weight of dimethyldichlorosilane or hexamethyldisiloxane to the mass of the starch, from 0.5 percent to 10.0 percent by weight of methanol to the mass of the starch, and from 5.0 percent to 20.0 percent by weight of water to the mass of the starch.

The invention discloses a hydroxypropyl tapioca starch-zein compound and a preparation method of the hydroxypropyl tapioca starch-zein compound. The hydroxypropyl tapioca starch-zein compound is prepared by winding and wrapping zein on the surface of a hydroxypropyl tapioca starch. The characteristic that the zein can be dissolved in an ethanol solution of 60%-95% but cannot be dissolved in waterand absolute ethyl alcohol is used, the zein is firstly dissolved in the ethanol solution of 70%, then the hydroxypropyl tapioca starch is added into the completely dissolved zein solution and fully mixed, the mixture is added into cold water to reduce the concentration of ethanol, the zein is dissolved out from the ethanol solution and is self-assembled, the hydroxypropyl tapioca starch is adhered, wound and wrapped through the self-adhesion and the rearrangement and integration of the space structure in the self-assembly process, so that the hydroxypropyl tapioca starch-zein compound is formed. The particle morphology, the average grain diameter, the pasting property, the thermal property and the like of the compound are changed to a certain extent, unique processing and functional characteristics are given to the food system, and the product quality is improved.

The invention discloses anti-gelatinization alums-free convenience vermicelli and a production method thereof; the method comprises the steps of taking 10-12 kg of sweet potato starch, 500-600 g of Konjac powder, 30-60 parts of composite phosphate, 100-200 g of starch acetate, and 200-500 g of soybean isolate proteins, mixing well to obtain mixed powder, adding 1-1.2 Kg of water to provide high pulping rate, adding into vermicelli machine, 3-4 h of precipitation ageing, vermicelli are charged into 2 hours at -5 DEG C, soaking in water for 3 min, drying in a microwave dryer at 70-90 DEG C, drying speed here, drying for 20-30 min, coagulating for 3-4 h, soaking in water for 3 min, and drying in a microwave oven at 70-90 DEG C, controlling moisture to 10-12%, and packaging. By adding the crosslinked starch, molecular chain is extended, expansion power is reduced, and toughness of vermicelli is improved; by using microwave drying method, pore-forming rate of vermicelli is increased, and rehydration rate of the vermicelli is increased.

The invention discloses wine flavored qi-tonifying instant pea vermicelli. The wine flavored qi-tonifying instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.2 parts of water chestnuts, 0.9-1 part of gorgon fruits, 0.8-0.9 part of Chinese knotweed herb, 1.1-1.2 parts of abrus herb, 0.9-1 part of Falsesour cherry roots, 18-20 parts of crab meat, 18-20 parts of chicken tongue tips, 18-20 parts of Chestnut mushrooms, 14-16 parts of codonopsis pilosula, 20-22 parts of white wine, 10-12 parts of table salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. According to the vermicelli, the added Chestnut mushrooms have relatively high zinc content and are good for developing brains, keeping oxyopia, promoting wound healing, inhibiting common hypertension and diabetes mellitus and resisting ageing; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the wine flavored qi-tonifying instant pea vermicelli has the effects of tonifying qi and tonifying spleen, promoting diuresis and promoting lactation, relieving restlessness and quenching thirst, tonifying qi and tonifying yang, and warming and tonifying kidney.

The invention relates to a collagen-based cell scaffold with vascular regeneration promoting performance and a preparation method thereof. According to the method, firstly, oxidized starch containingcarboxyl is prepared by employing a wet oxidation method; subsequently, an amidation reaction between the carboxyl of the oxidized starch and amidogen of collagen is realized under the catalytic action of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and N-hydroxysuccinimide; and the collagen-based cell scaffold with a uniform and controllable microscopic porous structure, a good mechanical property and the vascular regeneration promoting property is prepared by regulating the carboxyl content of the oxidized starch. The microenvironment of the collagen-based cell scaffold prepared by the invention can promote adipose-derived stem cells gradually transformed from adherent growth to aggregate growth in the scaffold, thereby inducing the adipose-derived stem cells to regulate high expression of a vascular endothelial growth factor and a fibroblast growth factor, promoting vascular regeneration of a wound, and accelerating healing of a wound surface. The collagen-based cellscaffold provided by the invention has potential market application prospects in the field of biomedical materials.

The invention discloses watermelon flavored instant pea vermicelli. The watermelon flavored instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.1 parts of eucommia ulmoides leaves, 0.9-1 part of grape leaves, 0.8-0.9 part of officinal magnolia bark flowers, 0.7-0.9 part of roots of great burdock, 20-22 parts of red phaseolus beans, 22-25 parts of watermelons, 13-15 parts of honey, 10-12 parts of white granulated sugar, 20-22 parts of pig ears, 12-15 parts of soybean sauce, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli has comprehensive nutrients and is sweet and delicious; the added red phaseolus beans have good effects of relaxing bowel, lowering blood pressure, lowering blood fat, adjusting blood glucose, preventing calculus, building body and losing weight, and are good for patients with heart diseases, nephropathy and edema; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process, so that the watermelon flavored instant pea vermicelli has the effects of dispelling wind and eliminating dampness, inducing diuresis to alleviate edema, dispelling wind and clearing away internal heat, removing toxicity for detumescence, resisting ageing, and invigorating the kidney and strengthening Yang.

The invention discloses instant pea vermicelli capable of tonifying the kidneys. The instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 0.8-0.9 part of buddleja officinalis, 1-1.1 parts of cyclocarya paliurus leaves, 0.9-1 part of morinda officinalis, 1-1.2 parts of cistanche salsa, 0.7-0.9 part of durian kernel, 20-22 parts of pig cartilage, 20-22 parts of Chinese yam, 13-15 parts of apple vinegar, 18-20 parts of water chestnut, 12-15 parts of persimmon exocarp, 10-12 parts of black tea powder, 10-12 parts of salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli disclosed by the invention is abundant in nutrient and delicious; and the content of phosphorus in the added water chestnut is the highest in the content of the all stem vegetables, wherein puchiin has a certain inhibiting effect on staphylococcus aureus, escherichia coli and pseudomonas aeruginosa. In addition, a plurality of Chinese herbal medicines are added in the processing process, so that the instant pea vermicelli has the efficacies of invigorating the spleen to eliminate dampness, clearing away heat and toxic materials, soothing the liver, regulating qi, nourishing yin, tonifying the kidneys, dispelling wind and eliminating dampness.

The invention discloses oil-proof anti-temperature plant fiber tableware which is prepared from the following raw materials in parts by weight: 25-30 parts of bamboo shoot shell, 14-18 parts of water spinach stalk, 8-12 parts of bagasse powder, 18-24 parts of sweet potato starch, 10-15 parts of mung bean, 8-10 parts of ternary carboxyl chloride-acetate resin, 1-2 parts of emulsified silicone oil and 2-4 parts of Japanese fischer-tropsch wax. Compared with the prior art, the oil-proof anti-temperature plant fiber tableware disclosed by the invention has the following advantages: agricultural and sideline products are used as main raw materials; the sweet potato starch and ternary carboxyl chloride-acetate resin, emulsified silicone oil and Japanese fischer-tropsch wax act together to enhance the tensile strength and internal toughness of the product; and by adding the bamboo shoot shell, water spinach stalk and mung bean, the strength of the finished product of tableware can be improved, hot oil at 120 DEG C or boiling hot water contained in the product does not leak within 4-5 hours, and the product can be used safely.

The invention discloses a preparation method of canna edulis ker cross-linked modified starch. The method comprises the following steps: (1), preparing a starch solution; (2), carrying out constant-temperature stirring reaction; (3), carrying out suction filtration and washing; (4), performing drying; (5), performing pulverizing; and (6), performing screening to obtain the canna edulis ker cross-linked modified starch. In the preparation process, two or more than two starch molecules are bridged together under the action of the cross-linking agent by controlling the cross-linking degree to form a starch derivative with a multi-dimensional network structure, and the network structure can enhance the interaction among starch particles, so that the starch particles are not easy to gelatinizein boiling water; and the gelatinization stability of the product can be maintained in the sterilization operation. Compared with original starch, the crosslinked starch has the advantages that the gelatinization temperature is increased, the viscosity and the thermal stability are improved, and the heat resistance and the shearing resistance are enhanced. The cross-linked modified starch preparedby the invention can be applied to food additives or adhesives, and can be used for industrial production.

The invention discloses spicy instant goat bone and pea vermicelli. The spicy instant goat bone and pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 0.9-1 part of Yumeiren, 1-1.1 parts of lotus leaves, 0.8-0.9 part of common cnidium fruits, 1-1.2 parts of flowers of miquel linden, 0.9-1.1 parts of leaves of Falsesour cherry, 20-22 parts of pod peppers, 25-28 parts of mung bean starch, 20-22 parts of goat bones, 12-15 parts of lotus seeds, 12-15 parts of hawthorn fruits, 10-12 parts of table salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli provided by the invention has abundant nutrients, is spicy, palatable and delicious, is convenient and rapid to eat and is a good item for living and traveling; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the spicy instant goat bone and pea vermicelli has the effects of expanding blood vessels, eliminating summer-heat by cooling, lowering blood pressure, tonifying spleen and invigorating splenic yang, nourishing yin and tonifying spleen.