Production method of succinate starch for food industry

A technology of succinate ester and production method, which is applied in the field of modified starch and its production, can solve the problems of less production and application of succinate starch, and achieve the goal of promoting planting and production development, low gelatinization temperature, and high bonding strength Effect

Inactive Publication Date: 2011-02-16
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

[0010] From the published literature, we can know that acetate-esterified and compound modified starches still occupy a considerable proportion in food applications, but the production and application of succinate starches are less, and there is no mention of bimodal viscosity curves product report

Method used

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  • Production method of succinate starch for food industry
  • Production method of succinate starch for food industry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The raw cassava starch is adjusted to 35-40% starch slurry with water, and the starch content is 10 tons. Add 100kg of sodium sulfate to the starch slurry, add 3% potassium hydroxide aqueous solution to adjust the pH value of the slurry to 10-11, add 40kg of sodium trimetaphosphate, heat up to the temperature of the slurry at 40-50°C, and keep the temperature for 1-3 hours; then use Aqueous hydrochloric acid solution adjusts the pH value of the slurry to 8-10, cools the slurry to 25-35°C, adds 100kg of succinic anhydride, and simultaneously adds 3% potassium hydroxide aqueous solution to keep the pH value of the slurry at 8-10, the reaction temperature is 25-35°C, and the reaction time for 0.5-1 hour, then adjust the pH value of the slurry to 5-7 with hydrochloric acid aqueous solution, and obtain the product through processes such as washing, centrifugal dehydration, drying, screening, and packaging.

Embodiment 2

[0040] The raw sweet potato starch is adjusted into a starch slurry with a concentration of 35-40% with water, and the starch content is 10 tons. Add 200kg of sodium sulfate to the starch slurry, add 4% sodium hydroxide aqueous solution to adjust the pH value of the slurry to 10-11, add 20kg of sodium trimetaphosphate, heat up to the temperature of the slurry at 40-50°C, and keep the temperature for reaction for 1-3 hours; then use Sulfuric acid aqueous solution adjusts the pH value of the slurry to 8-10, cools the slurry to 25-35°C, adds 150kg of succinic anhydride, and simultaneously adds 4% sodium hydroxide aqueous solution to maintain the pH value of the slurry to 8-10, the reaction temperature is 25-35°C, and the reaction time for 0.5-1 hour, then adjust the pH value of the slurry to 5-7 with sulfuric acid aqueous solution, and obtain the product through processes such as washing, centrifugal dehydration, drying, screening, and packaging.

Embodiment 3

[0042] The raw cassava starch is adjusted to 35-40% starch slurry with water, and the starch content is 10 tons. Add 300 kg of sodium chloride to the starch slurry, add 5% aqueous sodium hydroxide solution to adjust the pH value of the slurry to 10-11, add 5 kg of sodium trimetaphosphate, raise the temperature to the slurry temperature of 40-50 ° C, and keep the temperature for 1-3 hours; then Adjust the pH value of the slurry to 8-10 with aqueous hydrochloric acid, cool the slurry to 25-35°C, add 200kg of succinic anhydride, and add 5% aqueous sodium hydroxide solution to keep the pH of the slurry at 8-10, and the reaction temperature is 25-35°C. The time is 0.5-1 hour, and then the pH value of the slurry is adjusted to 5-7 with hydrochloric acid aqueous solution, and the product is obtained through processes such as washing, centrifugal dehydration, drying, screening, and packaging.

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Abstract

The invention discloses a production method of succinate starch for food industry, which uses native starch as the raw material and produces succinic distarch phosphate by using a crosslinking-esterification multicomponent modification process route in a water phase system. The obtained modified starch product has the favorable properties of high binding strength, high ageing resistance, good moisture retention, high film forming performance, high freezing and thawing stability, high low-temperature storage stability, high viscosity, low gelatinization temperature and the like. Thus, the defects of the starch in food application, such as easy ageing, poor elasticity and ductility, insufficient moisture retention, difficult gelatinization and the like, are overcome, thereby meeting the application requirements for pasteurization, low-temperature storage, refrigerated storage and the like in food processing and sale processes. The invention is applicable to enterprises having production conditions of modified starch, and has no special requirements for production equipment due to the use of a water phase system for production.

Description

technical field [0001] The invention relates to a modified starch and a production method thereof. Especially a kind of production method of succinate starch for food industry, mainly used as food additive. 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 or when making some high-end products, a single modified starch product 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, strong cohesive force, stab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04A23L1/03C08B31/00A23L1/0522A23L29/219
Inventor 冯琳梁著棋潘瑞坚陈江枫曾成伟陈明育玉琼广
Owner 广西农垦明阳生化有限公司
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