Method of preparing acetylated distarch adipate

A technology of powder adipate and acetylated secondary starch, which is applied in the field of modified starch and its preparation, can solve the problems of high temperature resistance, insufficient shear resistance, insufficient liquid transparency, insufficient brightness, insufficient high temperature resistance, etc. The effect of good liquid transparency, high degree of substitution and strong water retention capacity

Inactive Publication Date: 2007-09-12
四平帝达变性淀粉有限公司
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Problems solved by technology

[0002] Acetylated starch weakens the hydrogen bond of starch molecules due to the introduction of acetyl groups, so the gelatinization temperature of starch is reduced, the viscosity and transparency of paste liquid are improved, water retention capacity is increased, and the retrogradation of paste liquid is reduced. In the food industry, convenience food, quick-frozen food and puffed food are widely used, which can increase water retention to the greatest extent, increase product yield, and reduce production cost. However, simple acetylation treatment often has insufficient high temperature resistance and shear resistance. The disadvantages such as poor cutting performance make it very limited in the application process. A

Method used

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  • Method of preparing acetylated distarch adipate

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Embodiment 1

[0021] First, fully dissolve 40 kg of acetic anhydride and 1 kg of adipic acid in a water bath at 60°C, cool to room temperature for later use, then add 1,000 kg of waxy starch and 1,800 kg of water into the reactor to form a 20-23 Be starch slurry, and keep stirring , add sodium hydroxide solution with a mass concentration of 3 to 3.8% to the kettle to adjust the pH value to 9.5, add the prepared chemicals, keep the temperature at 20±1°C to make it react, and continuously add the mass concentration dropwise during the reaction process It is a 3-3.8% sodium hydroxide solution, maintain a pH value of 8.5, continue to react for 1 hour after the addition of the prepared chemicals, add a mass concentration of 8-10% hydrochloric acid solution to neutralize to a pH value of 6.0-7.0, first Wash with a cyclone washer, then dehydrate with a scraper centrifugal dehydrator until the water content is ≤45%, and then dry it with an airflow dryer to make the water content ≤14.0%. The dried st...

Embodiment 2

[0023] The steps are the same as in Example 1, except that tapioca starch is used as raw material, the pH value of the esterification process is maintained at 8.0, and the reaction temperature is maintained at 20±1°C.

Embodiment 3

[0025] The steps are the same as in Example 1, except that the chemical ratio is: 40 kg of acetic anhydride and 2 kg of adipic acid, the pH value of the esterification process is maintained at 8.5, and the reaction temperature is maintained at 25±1°C.

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Abstract

This invention relates to a synthesis method of acetylation di-starch adipate, which takes starch, acetic anhydride, hydrochloric acid, sodium hydroxide, adipic acid as raw materials in water medium, and conducts eight steps of preparing chemicals, conditioning, alkalization, neutralization, washing, drying, screening, and packaging to obtain the product, which has white powder particles, DS of 0.01~0.07, 6% paste E point viscosity of 500 ~ 3000BU. Compared with similar product on the market, the invention has good viscosity, transparency, replacement, shear resistant, heat resistant, and the produced food has good water storage, absorbent, expansion, so it is suitable for sauces and leisure food.

Description

technical field [0001] The invention relates to a modified starch and a preparation method thereof, in particular to a preparation method of acetylated distarch adipate. Background technique [0002] Acetylated starch weakens the hydrogen bond of starch molecules due to the introduction of acetyl groups, so the gelatinization temperature of starch is reduced, the viscosity and transparency of paste liquid are improved, water retention capacity is increased, and the retrogradation of paste liquid is reduced. In the food industry, convenience food, quick-frozen food and puffed food are widely used, which can increase water retention to the greatest extent, increase product yield, and reduce production cost. However, simple acetylation treatment often has insufficient high temperature resistance and shear resistance. The disadvantages such as poor cutting performance make it very limited in the application process. At this time, it is necessary to increase the appropriate cross...

Claims

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Application Information

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IPC IPC(8): C08B31/04
Inventor 王三平王云志曾蒲春
Owner 四平帝达变性淀粉有限公司
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