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Manioc modified starch and production method thereof

A cassava modified starch and production method technology, applied in the field of food additives, can solve the problems of loss of taste and flavor of products, insufficient elasticity of meat products, poor bite strength, etc., to achieve large-scale industrial production, improve elasticity, and improve gelation performance effect

Active Publication Date: 2011-06-08
陈明兴 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these two modified starches improve the storage performance of meat products at room temperature and low temperature, and prolong the shelf life, they also lead to insufficient elasticity, poor bite strength, softness, rottenness, and deviation of meat products, which make meat products The product loses its original taste and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of concrete steps of the production method of cassava modified starch are:

[0029] ⑴Choose cassava raw starch, add water to make starch milk, 22.5Be';

[0030] ⑵ Add starch starch with 1% starch quality to prevent starch gelatinization, adjust the pH of starch milk to 10 with a mass concentration of 8% sodium hydroxide solution, stir for 40 minutes, and fully activate the starch;

[0031] (3) At 5°C, add 0.16‰ phosphorus oxychloride accounting for the mass of starch, and react for 40 minutes;

[0032] (4) Use 10% dilute hydrochloric acid solution to adjust the pH to 10.2;

[0033] (5) Keep the temperature of the solution at 5°C, use dilute alkali to keep the pH of the reaction system to 10.2, slowly add succinic anhydride accounting for 2.0‰ of the starch mass to the reaction system, after the addition of succinic anhydride, keep the pH unchanged, and continue the reaction for 15 minutes ;

[0034] ⑹ Adjust the pH to 6.5 with dilute hydrochloric acid, termina...

Embodiment 2

[0037] A kind of concrete steps of the production method of cassava modified starch are:

[0038] ⑴Choose cassava raw starch, add water to make starch milk, 23.5Be';

[0039] ⑵ Add starch with 4% starch quality to prevent starch gelatinization, adjust the pH of starch milk to 11 with a mass concentration of 4% potassium hydroxide solution, stir for 20 minutes, and fully activate the starch;

[0040] (3) At 40°C, add 0.13‰ phosphorus oxychloride accounting for the mass of starch, and react for 20 minutes;

[0041] (4) Use 15% dilute hydrochloric acid solution to adjust the pH to 10.0;

[0042] (5) Keep the temperature of the solution at 40°C, use dilute alkali to keep the pH of the reaction system at 10.0, slowly add succinic anhydride accounting for 5.0‰ of the starch mass to the reaction system, and after the addition of succinic anhydride, keep the pH unchanged and continue the reaction for 15 minutes;

[0043] ⑹ Adjust the pH to 6.8 with dilute hydrochloric acid, terminat...

Embodiment 3

[0046] A kind of concrete steps of the production method of cassava modified starch are:

[0047] ⑴Choose cassava raw starch, add water to make starch milk, 23.0Be';

[0048] ⑵Add 3% starch starch starch to prevent gelatinization of starch, adjust the pH of starch milk to 10.5 with a mass concentration of 5% sodium hydroxide solution, stir for 30 minutes, and fully activate the starch;

[0049] (3) At 25°C, add 0.14‰ phosphorus oxychloride accounting for the mass of starch, and react for 30 minutes;

[0050] (4) Use 102% dilute hydrochloric acid solution to adjust the pH to 10.0;

[0051] (5) Keep the temperature of the solution at 25°C, use dilute alkali to keep the pH of the reaction system at 10.0, slowly add succinic anhydride accounting for 4.0‰ of the starch mass to the reaction system, and after the addition of succinic anhydride, keep the pH unchanged and continue the reaction for 15 minutes;

[0052] ⑹ Adjust the pH to 6.6 with dilute hydrochloric acid, terminate th...

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PUM

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Abstract

The invention relates to manioc modified starch and a production method thereof. The manioc modified starch is prepared by activating a raw material native manioc starch, adding succinic anhydride, washing, dehydrating, drying, smashing and screening. In the invention, a succinic acid ester group is introduced based on phosphate double starch, so that the gelatinization temperature of the phosphate double starch can be effectively reduced, the viscosity of the phosphate double starch is improved, the gel property of the starch paste liquid is improved, hashed, soft, rusty, free water phenomena and the like are prevented from occurring to meat products, the elasticity and frost resistance of the meat product are improved, the taste of the products is improved, and the shelf life is prolonged; and simultaneously, smooth section and good mouthfeel are endowed to the products, and the quality of the meat product is improved.

Description

technical field [0001] The invention belongs to the field of food additives, and more specifically relates to a cassava modified starch and a production method thereof. Background technique [0002] Starch and modified starch are used in meat products to improve the performance of the product, improve the taste and flavor of the product, and extend the shelf life of the product. Ordinary starch that has not been denatured cannot meet the application requirements of meat products. During storage at room temperature or low temperature, starch will undergo hydrogen bond association, which will cause water separation and hardening of meat products, which will affect product quality. The modified starches commonly used in meat products mainly include distarch phosphate and acetylated distarch phosphate. Although these two modified starches improve the storage performance of meat products at room temperature and low temperature, and prolong the shelf life, they also lead to insuf...

Claims

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Application Information

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IPC IPC(8): C08B31/04C08B31/08A23L1/314A23L1/0522A23L13/40
Inventor 陈明兴
Owner 陈明兴
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