Method of preparing starch phosphate

A technology of phosphate ester and starch, which is applied in the field of preparation of phosphate ester starch, can solve the problems of low viscosity of paste liquid, unsmooth cut surface and non-brittle taste, and achieves weak retrogradation, good water retention and good transparency of paste liquid. Effect

Inactive Publication Date: 2007-09-12
四平帝达变性淀粉有限公司
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AI Technical Summary

Problems solved by technology

[0002] Phosphate starch is a good emulsifier. Generally, phosphate starch with a degree of substitution of 0.02-0.10 shows excellent dispersion stability. It is often used as an emulsifier in the food industry. The paste of starch phosphate has high transparency. , high viscosity, strong cohesiveness, high paste stability, weak retrogradation, good freeze-thaw stability, has a wide range of applications in food industry, paper industry, textile, flocculant, binder and other fields Application, especially in the meat industry, because of its good emulsifying properties, it can make water, fat and lean meat blend together well, so that the meat products have better elasticity, smoother cut surface, longer shelf life and better taste At the same time, it can also improve the yield, which cannot be replaced by other modified starches. However, the current domestic phosphate starches generally have low paste viscosity, easy retrogradation, rough cut surface and poor taste after being made into meat products. Not brittle and other shortcomings, our company's products have been fully resolved in these aspects

Method used

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  • Method of preparing starch phosphate

Examples

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Effect test

Embodiment 1

[0021] First, mix 140L water, 10kg sodium tripolyphosphate, and 10kg urea, spray it on 1000kg cornstarch in the mixer, mix for 45 minutes, and dry the material until the moisture content is ≤10%. The temperature in the cone rises to 140°C, put the materials in, ensure that the vacuum degree is at 0.08MPa, and time the cone temperature at 145°C to ensure that the cone temperature is between 145 and 150°C, react for 4 hours and discharge the material, cool the released starch, and then Pass through a 80-100 mesh vibrating sieve, pack in 25 kg / bag, and finally get the finished product.

Embodiment 2

[0023] The steps are the same as in Example 1, except that the chemical ratio is: 140 L of water, 10 kg of sodium dihydrogen phosphate, and 10 kg of urea. The vacuum degree of the esterification process is 0.07 MPa, and the reaction temperature is kept at 145-155° C.

Embodiment 3

[0025] The steps are the same as in Example 1, except that tapioca starch is used as raw material, the vacuum degree of the esterification process is 0.06 MPa, and the reaction temperature is kept at 145-150° C.

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Abstract

This invention relates to a modified starch preparation method, specifically a phosphate starch, which takes starch, urea, inorganic phosphate as raw materials in the double-cones rotary dryer, and conducts seven process steps of preparing chemicals, mixing, pre-drying, esterification, cooling, sieving, packaging to prepare the finished product, which is light yellow to yellow powder particle, and the viscosity peak is from 1000 to 6000BU. When the mass concentration is 6% for starch paste, it can gelatinize at the temperature lower than 66deg.C till cold water.

Description

technical field [0001] The invention relates to a method for preparing modified starch, in particular to a method for preparing phosphate starch. Background technique [0002] Phosphate starch is a good emulsifier. Generally, phosphate starch with a degree of substitution of 0.02-0.10 shows excellent dispersion stability. It is often used as an emulsifier in the food industry. The paste of starch phosphate has high transparency. , high viscosity, strong cohesiveness, high paste stability, weak retrogradation, good freeze-thaw stability, has a wide range of applications in food industry, paper industry, textile, flocculant, binder and other fields Application, especially in the meat industry, because of its good emulsifying properties, it can make water, fat and lean meat blend together well, so that the meat products have better elasticity, smoother cut surface, longer shelf life and better taste At the same time, it can also improve the yield, which cannot be replaced by o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/06
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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