Preparation method for sago starch modified by xanthan gum

A technology of xanthan gum and starch, which is applied in the field of starch preparation, can solve the problems of insolubility in cold water, poor shear ability and acid resistance of sago starch, and achieve the effect of not easy to break, easy to break, and good film-forming property

Inactive Publication Date: 2012-09-12
黑龙江北大荒斯达奇生物科技有限公司
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  • Description
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  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of preparation method of xanthan gum modified sago starch in order to solve the problems of existing sago starch with poor shear ability and acid resistance and insoluble in cold water

Method used

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  • Preparation method for sago starch modified by xanthan gum
  • Preparation method for sago starch modified by xanthan gum
  • Preparation method for sago starch modified by xanthan gum

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specific Embodiment approach 1

[0010] Specific embodiment one: the preparation method of a kind of xanthan gum modified sago starch of the present embodiment is carried out according to the following steps: one, the ratio of xanthan gum and pure water is 1g:10~15mL by mass volume ratio After mixing and stirring for 10-15 minutes, the xanthan gum solution is obtained; 2. After the sago starch and the xanthan gum solution obtained in step 1 are uniformly mixed in a ratio of 1g to 1-2mL by mass to volume, a mixed solution is obtained; 3. The mixed solution obtained in step 2 is pregelatinized, then pulverized, and sieved through a 40-mesh sieve to obtain xanthan gum modified sago starch.

[0011] The xanthan gum modified sago starch obtained in this embodiment has the characteristics of complete dissolution in normal temperature water, shear resistance, and acid resistance, which improves the shear resistance and acid resistance of sago starch, and can better meet the requirements of sago starch in Application...

specific Embodiment approach 2

[0012] Embodiment 2: This embodiment differs from Embodiment 1 in that the xanthan gum and pure water described in step 1 have a mass-to-volume ratio of 1 g: 12 mL. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0013] Specific embodiment 3: The difference between this embodiment and specific embodiments 1 to 2 is that the sago starch and xanthan gum solution described in step 2 is 1 g: 1.2 mL by mass volume ratio. Others are the same as the specific embodiment 1 to 2.

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Abstract

The invention discloses a preparation method for sago starch modified by xanthan gum, relating to a preparation method for starch, and solving the problems of bad shear capability and acid-resisting capability, and insolubility in cold water, of the present sago starch. The preparation method comprises the following specific steps of: (1) pouring 50 g of xanthan gum in 6000 g of pure water, and rapidly stirring for 10-15 minutes to form a uniform system; (2) adding 5000 g of sago starch in the xanthan gum uniformly dispersed system, and stirring to dissolve; and (3) performing a pre-gelatinization procedure on the solution above in conditions comprising a starch concentration of 14-14.5 Baume degrees, a pipeline pressure of 6.5-7.0 kg, and a rotational speed of 600 r/m, crushing and sieving, and then obtaining the finished product. The modified sago starch produced by the method disclosed by the invention has the properties of being soluble in cold water, shear-resistant, acid-resistant, etc. The preparation method disclosed by the invention is applied to the fields of food, medicine and cosmetic.

Description

technical field [0001] The invention relates to a method for preparing starch. Background technique [0002] The raw materials of modified starch for industrial application in my country are mainly potato starch, corn starch, waxy corn starch and tapioca starch. With the development of food industry, starch raw materials restrict the development of modified starch. Potato starch has excellent properties, but the price is high, and the price of tapioca starch is lower, but tapioca starch has the defects of poor transparency and low viscosity. Therefore, the demand for new modified starch raw materials can broaden the application field of modified starch and promote the development of modified starch. Sago starch is produced in subtropical regions such as Indonesia. It has properties similar to potato starch. Using sago starch as a raw material for modified starch can make up for the defects of tapioca starch. Xanthan gum is one of the colloidal raw materials allowed by the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08G81/00C08B31/00C08B37/00
Inventor 崔媛邵亚东刘晓成刘大伟李祥兴徐明亮奚可畏王丽丽
Owner 黑龙江北大荒斯达奇生物科技有限公司
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