Method for manufacturing organic esterified starch

A technology of acetate esterified starch and production method, which is applied in the field of food processing, can solve problems such as difficult control, complex operation of esterified starch process, and limited application range, and achieve the effects of simple control, significant economic benefits, simple operation and easy control

Inactive Publication Date: 2008-07-23
李国桐 +2
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the production process of esterified starch produced by major domestic manufacturers is complex and difficult to control. At the same time, there is still a certain gap between the two important indicators of esterified starch, gelatinization temperature and viscosity, and the international level. big limit

Method used

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  • Method for manufacturing organic esterified starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Raw materials: potato starch 1000Kg,

[0021] Cross-linking agent: glucose β-lactone 0.6Kg, monochloroacetic acid 1.4Kg, (total addition is calculated as 0.2%)

[0022] Esterifying agent: acetic anhydride 80Kg,

[0023] Potassium hydroxide: 60Kg, made into lye.

[0024] Add water to the commercially available potato starch to a specific gravity of 18 degrees Baume, add a cross-linking agent under stirring at room temperature, and after about 1 hour, the starch slurry becomes uniform and viscous, add acetic anhydride to esterify, stir for about 1 hour, and pump it into the preparation. Adjust the pH of the lye to neutral, spin and wash, remove the salt in the starch solution, dehydrate and dry, and pack the finished product.

Embodiment 2

[0026] Raw materials: corn starch 1000Kg,

[0027] Cross-linking agent: 1.5Kg of gluconate σ-lactone, 3.5Kg of monochloroacetic acid, (total addition is calculated as 0.5%)

[0028] Esterifying agent: acetic anhydride 80Kg,

[0029] Sodium hydroxide 60Kg, made into lye.

[0030] Add water to the commercially available corn starch until the specific gravity is 18 degrees Baume, add a cross-linking agent under stirring at room temperature, add acetic anhydride for esterification after about 1.5 hours, and pump in the prepared lye to adjust the pH to Neutral, spin washing, remove the salt in the starch solution, dehydration and drying, finished product packaging.

experiment example

[0032] Compare the gelatinization temperature and viscosity of the above-mentioned starch before and after esterification (Brabender Viscometer)

[0033] Sample No.

[0034] Characteristics of the inventive method

[0035]

[0036] Compared with the traditional process, the gelatinization temperature has dropped by about 10°C and can reach 48°C-52°C. Brookfield viscosity is 2400-3300BU in the traditional process, but the new process can be as high as 5000-7000BU, which has created a miracle, which can make the application range wider and the economic benefits more significant. The two most important indicators of gelatinization temperature and viscosity achieved by the new technology rank first in China and reach the international advanced level.

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Abstract

This invention is about production method of organic esterified starch, characterized with esterization after pre-cross bonding of starch slurry, then washing and desiccation drying.the cross linker consists of chloroacetic acid and gluconolactone in the weight proportion of 3:7. compared with the previous denaturized starch method, the invention we reported here is simple-manipulated, low-priced, lower temperature in starch esterization by 10deg C (in the range of 48deg C-52deg C now), Brinell viscosity is up to 5000-7000BU from2400-3300BU. We are leading in both of the two main index, gelatinization temperature and viscosity domesticly and in the world. This invention also has a large application scale and prominent economic profit.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of esterified starch. Background technique [0002] Modified starch has been emerging in China, especially organic esterified starch (potato) was first introduced by Tianjin Ting Hsin Group Co., Ltd. (Taiwan sole proprietorship) in the 1990s. Italian technology was first applied in China, which can be said to be the first potato modified starch. It plays a cornerstone role in the application of China's instant noodle industry. Although some domestic institutes, institutes, universities and some enterprises were also researching various types of modified starch at that time, potato organic ester starch was still blank. [0003] Theoretically speaking, no matter which kind of starch belongs to the polysaccharide structure, because the glucose group contains active hydroxyl groups, all kinds of starches have the characteristics of retrogradation after gelatinizati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/04
Inventor 李国桐蔺保华
Owner 李国桐
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