Special cassava modified starch for instant noodles and production method thereof

A technology for cassava modified starch and instant noodles, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of chemical modification methods such as etherification, esterification, and cross-linking are not easy to achieve, and achieves improved etherification and esterification reactions. The effect of high efficiency, high content and short production cycle

Inactive Publication Date: 2010-06-16
广西农垦明阳生化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] From the public literature, we can know that the multivariate modified starch has added many new products to the original oxidized starch, acetate starch, phosphate starch, hydroxypropyl starch and some grafted copolymerized starches, but various starches Molecules vary widely. In some

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0044] Example 1

[0045] The tapioca starch slurry has a depth of 1000 mm, a slurry concentration of 18.5Be', and a starch content of 10 tons. ①Add 200kg of sodium chloride and 200kg of sodium carbonate to the cassava starch slurry, stir for 20 minutes, add 9Be' sodium hydroxide aqueous solution to adjust the slurry pH to 10-10.5, the slurry temperature should be controlled below 20℃, add 1kg sodium trimetaphosphate and 200kg Propylene oxide, stir for 30 minutes, heat up to 45-50℃ for denaturation reaction for 7h, keep the temperature unchanged at 45-50℃, add 100kg sodium tripolyphosphate and continue to react for 1.5h, reduce the temperature of starch slurry to below 30℃, use The pH value of the slurry is 6.0-6.5 in the hydrochloric acid aqueous solution, and then the finished product A is obtained by washing, centrifuging, drying and other processes. Put 2 tons of starch A into the kneading mixer, add 20kg konjac gum evenly, start mixing for 20 minutes, unload the powder, sie...

Example Embodiment

[0046] Example 2

[0047] The tapioca starch slurry has a depth of 1000 mm, a slurry concentration of 18.5Be', and a starch content of 10 tons. ①Add 350kg of sodium chloride and 50kg of sodium carbonate to the cassava starch slurry, stir for 20 minutes, add sodium hydroxide aqueous solution to adjust the pH of the slurry to 10-11, control the temperature below 20℃, add 1kg of epichlorohydrin and 350kg of propylene oxide , Stir for 60 minutes, heat up to 45-50 ℃ for denaturation reaction for 10 hours. The modified starch slurry was quickly cooled to 35°C with a plate exchanger, and the pH value of the slurry was neutralized with an aqueous sulfuric acid solution to 8-9, 50kg of acetic anhydride was added, and sodium hydroxide aqueous solution was added to adjust the pH value of the slurry to 8-9. Method, the time is controlled at 40 minutes, after adding acetic anhydride, keep the slurry pH value 8-9, stir for 20 minutes, neutralize the slurry pH value 6.0-6.5 with sulfuric acid ...

Example Embodiment

[0048] Example 3

[0049] The tapioca starch slurry has a depth of 950mm, a slurry concentration of 18.0Be', and a starch content of 10 tons. ①Add 500kg of sodium chloride and 50kg of sodium sulfate to the cassava starch slurry, stir for 20 minutes, add potassium hydroxide aqueous solution to adjust the pH of the slurry to 9-10, control the temperature below 20℃, add 20kg of epichlorohydrin and 500kg of propylene oxide , Stir for 60 minutes, heat to 45-48°C for denaturation reaction for 8 hours. The modified starch slurry was quickly cooled with a plate exchanger, the reaction temperature was controlled at 35-40℃, 200kg of vinyl acetate was quickly added, and the reaction was carried out at a temperature of 35-40℃ for 2 hours. The slurry was neutralized with an aqueous sulfuric acid solution to pH 6.0-6.5, and then washed Wait for the process to get the finished product A. Put 2 tons of starch A in the kneading mixer, add 40kg konjac gum evenly, start mixing for 20 minutes, unl...

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Abstract

The invention discloses a special cassava modified starch for instant noodles and a production method thereof, cassava starch is taken as raw material, and etherified-esterified-cross-linked starch is matched with a natural colloid-konjac gum according to a certain adding proportion, thereby obtaining the composite modified starch with excellent properties of high viscosity, good film-forming property, low gelatinization temperature, good viscoelasticity and the like; and the application of the special cassava modified starch in the food production of the instant noodles can lead the instant noodles to have the advantages of reducing the oil consumption, prolonging the rehydration time, increasing the elasticity, increasing the boiling resistance, not muddying the soup and the like and further increase the whiteness of a dough. The invention is applicable to enterprises with production conditions of the modified starch, and the adoption of an all-wet process route and a kneading machine or a dry powder stirring machine for production has no special requirements on production equipment.

Description

technical field [0001] The invention relates to a modified starch and a production method thereof. It is mainly used as a food additive, especially for cassava modified starch added in instant noodles and its production method. Background technique [0002] With the development of food, textiles, papermaking or daily industrial products, my country has realized the industrial production of modified starch since the 1980s, and its products are basically modified starch products with one-time modification, such as oxidized starch, acid-thinned starch, Acetate starch, phosphate starch, cross-linked starch, carboxymethyl starch, cationic starch, pregelatinized starch, etc., but in some industries and when manufacturing some high-end products, simple modified starch products cannot meet the requirements, such as high-grade For food, paper or textiles, especially for food applications, modified starch should have comprehensive characteristics such as low gelatinization temperature,...

Claims

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Application Information

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IPC IPC(8): C08L3/04C08L5/02C08B31/16A23L1/30A23L1/162A23L29/206A23L29/30
Inventor 冯琳陈明育梁著棋陈江枫曾成伟玉琼广
Owner 广西农垦明阳生化有限公司
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