Process for preparing modified starch

A technology of starch and modification, applied in the field of preparation of modified starch, can solve the problems of difficult product quality control, unsatisfactory properties, difficult reaction control, etc., and achieves reduced viscosity, enhanced affinity and reduced temperature dependence Effect

Inactive Publication Date: 2007-10-10
HAOYUAN BIOLOGICAL IND GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Physical methods of denaturation, such as wet heat treatment, extrusion puffing, fat compound treatment, physical field treatment, etc., the production of pregelatinized starch is more researched, such as roller method, extrusion puffing method, spray method, microwave method, pulse jet method, etc., but there are also many technical deficiencies such as difficult control of the reaction and low reaction efficiency, which make the quality of the product difficult to control and unsatisfactory in nature.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] After the potato starch raw material is dried to moisture<15% in the microwave dryer, the filling rate of the starch in the vibrating ultrafine pulverizer is 40%, and 800g potato starch (on a dry basis) and a 25kg steel bar are weighed in the vibration In the type ultrafine pulverizer, the diameter of the steel rod is 20mm. Then, the temperature of the vibrating ultrafine pulverizer is controlled below 10° C. for ultrafine pulverization. After crushing for 30 minutes, pass through 500 meshes to obtain a modified potato starch product.

Embodiment 2

[0030] a. Dry the wood department starch raw material in a microwave dryer until the moisture is less than 10%;

[0031] b. The filling rate of starch in the vibrating ultrafine pulverizer is 50%, 1 kg of starch by weight (on a dry basis), and 80 kg of one or more than one mixture of steel balls with a diameter of 25 mm are added to the crushing equipment crush;

[0032] c. The temperature of the crushing equipment is controlled below 15°C, and the crushing time is 20 hours;

[0033] d. Pass the modified starch crushed in step c to 600 mesh.

Embodiment 3

[0035] a, drying the cornstarch raw material in a microwave dryer until the moisture content is less than 8%;

[0036] b. The filling rate of starch in the vibrating ultrafine pulverizer is 80%. According to the weight ratio of 1.5kg of starch (on a dry basis), 40kg of one or more mixtures of 5mm alumina balls are added to the crushing equipment for crushing;

[0037] c. The temperature of the crushing equipment is controlled below 12°C, and the crushing time is 30 hours;

[0038] d. Pass the modified starch pulverized in step c to 400 mesh.

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Abstract

This invention relates to a method for preparing modified starch. The method solves the problems of high energy consumption, long reaction time, low controllability, complex process, low efficiency and unstable quality faced by the present techniques. The method utilizes vibrational ultrafine pulverizer to realize ultrafine pulverization of starch by high-frequency multi-dimensional vibration. One or more metal materials are used as the grinding medium. The method changes the morphologies and sizes of starch particles, increases the specific surface area and porosity, transforms starch from pleomorphism into amorphism, and changes molecular weight distribution and linear chain/branched chain ratio. Modified starch has such advantages as low gelatinization temperature, high light transmittance, high freeze-thaw stability, high water absorbency and low viscosity.

Description

technical field [0001] The invention relates to a preparation method of modified starch. Background technique [0002] Starch is an inexhaustible renewable resource. It is not only one of the main sources of carbohydrates for humans, but also because of its low price, it can be further processed into a wide variety of modified starches with better properties, which are widely used in food, papermaking, textile, chemical, pharmaceutical and other industries. At present, there are three main methods of starch denaturation: chemical method, physical method and enzymatic method. Basically, after denaturation treatment, new functional groups are introduced on the starch molecules or the size of the starch molecules and the properties of the starch granules are changed, thereby changing the natural characteristics of the starch, such as: gelatinization temperature, thermal viscosity and its stability, freeze-thaw Stability, gel strength, film-forming properties, transparency, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/00
Inventor 李武恒李新张巨东王斌
Owner HAOYUAN BIOLOGICAL IND GROUP
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