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Complex modified starch

A compound modified starch and starch technology, which is applied in food preparation, food science, application, etc., can solve the problems of shortened shelf life, poor palatability, and high ash content of whey powder in chocolate, and improve production operation efficiency, good stability, and viscosity moderate effect

Inactive Publication Date: 2011-05-18
聚祥(厦门)淀粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong hygroscopicity of whey powder, once it is dropped into the air, it can absorb a large amount of water vapor, resulting in a reduction in the shelf life of chocolate; Taste, poor palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Get corn starch 1000g, water 1500g, 10% sodium hypochlorite 100g (w / v), 10% sodium metabisulfite 10g (w / v) and acetic anhydride 80g, the hardness of water (Mg 2+ , Ca 2+ Concentration) below 30.

[0031] Add the cornstarch of 1000g and the water of 1500g in a mixing tank, form the slurry of Baume degree 18Be after stirring evenly, add the sodium hypochlorite solution (w / v) that concentration is 10%, with 4%NaOH (w / v) Control the pH to 9.0-9.5, and oxidize at 48-50°C for 6 hours. After the above-mentioned feed liquid meets the quality requirements, cool the material to 25°C, and add 10% sodium pyrosulfite solution (w / v) to reduce Residual oxidizing agent; Then, in reaction mass, add acetic anhydride and carry out esterification reaction, control pH 7.5~8.5 with 4%NaOH, react 3 hours at 33~35 ℃, after the completion of the reaction, use 10%HCl of 100g (w / v) adjust the pH of the slurry to 6.0-7.0, send the reacted material into the washing system, wash with water to rem...

Embodiment 2

[0042] Get wheat starch 1000g, water 1500g, 10% sodium hypochlorite 60g (w / v), 10% sodium metabisulfite 10g (w / v) and acetic anhydride 80g, the hardness of water (Mg 2+ , Ca 2+ Concentration) below 30.

[0043] Add the wheat starch of 1000g and the water of 1500g in a stirring tank, form the slurry of Baume degree 22Be after stirring evenly, add the sodium hypochlorite solution that concentration is 10%, control pH8.5~ with 4%NaOH (w / v) 9.0, oxidize at 40-42°C for 3 hours, after the above-mentioned feed liquid meets the quality requirements, cool the feed to 30°C, add 10% sodium metabisulfite solution to reduce the residual oxidant; then, add to the reaction feed Add acetic anhydride for esterification reaction, use 4% NaOH (w / v) to control pH 7.5~8.5, react at 30~32°C for 5 hours, after the reaction is completed, use 80g of 10% HCl (w / v) to adjust the slurry pH6.0~7.0, the finished reaction material is sent to the washing system, washed with water to remove residual chemica...

Embodiment 3

[0054] Get tapioca starch 1000g, water 1500g, 10% sodium hypochlorite 70g (w / v), 10% sodium metabisulfite 10g (w / v) and acetic anhydride 50g, the hardness of water (Mg 2+ , Ca 2+ Concentration) below 30.

[0055] Add the tapioca starch of 1000g and the water of 1500g in a mixing tank, form the slurry of Baume degree 20Be after stirring evenly, add the sodium hypochlorite solution that concentration is 10%, control pH8.5~ with 4%NaOH (w / v) 9.0, oxidation reaction at 35-40°C for 5 hours; after the reaction is completed, cool the material to 28°C, add a 10% sodium metabisulfite solution to reduce the residual oxidant; then, add acetic anhydride to the reaction material to carry out For the esterification reaction, use 4% NaOH (w / v) to control pH 7.5 to 8.5, and react at 30 to 35° C. for 3 to 5 hours. After the reaction is completed, use 80 g of 10% hydrochloric acid (w / v) to adjust the pH of the slurry to 6.5. 0 to 7.0, send the reacted material into the washing system, wash wi...

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Abstract

The invention provides complex modified starch which is prepared from the following main ingredients in portion by weight: 100 portions of starch, 1-10 portions of 1-25% sodium hypochlorite, 1-10 portions of 1-25% sodium metabisulfite, 1-10 portions of acetyl oxide, 1-40 portions of 1-40% NaOH and 50-250 portions of water. In the reaction process of the complex modified starch, carboxyl and acetyl groups are introduced to the starch molecules, so the starch molecules have the characteristics of hydrophilicity and lipophilicity simultaneously, have the functions of emulsification and dispersion, and can emulsify water and grease brought in the production process of chocolate products to form a very stable structure.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound modified starch used to replace whey powder. Background technique [0002] In the production process of existing chocolate, it is generally necessary to add whey powder as an emulsifier. The whey powder is obtained after direct drying of whey (the by-product obtained when dairy companies use milk to produce cheese), which generally includes More than 60% lactose, about 10% protein content, about 15% ash, about 2% fat, and about 5% water. However, due to the strong hygroscopicity of whey powder, once it is dropped into the air, it can absorb a large amount of water vapor, resulting in a reduction in the shelf life of chocolate; Taste, poor palatability. Contents of the invention [0003] The purpose of the present invention is to provide a composite modified starch to solve the above-mentioned problems in the prior art. The compound modified starch introduces carboxyl and acetyl ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/035C08B31/02C08B31/18A23L29/10
Inventor 黄荣灿
Owner 聚祥(厦门)淀粉有限公司
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