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Composite modified pregelatinized starch and preparation method thereof

A technology of pregelatinized starch and compound modification, applied in food preparation, food science, application and other directions, can solve the problems of complex preparation process, non-dispersible agglomerates, slow hydration rate, etc., and achieve the effect of simplifying the process and reducing costs.

Inactive Publication Date: 2014-11-05
GUANGXI UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The present invention aims at the problems of complex preparation process in the current production of pregelatinized starch, easy formation of non-dispersible agglomerates, too slow hydration rate, poor emulsification and freeze-thaw stability, etc. in the produced product. Carry out simultaneous compound modification, and carry out surface and group functional modification to obtain compound modified pregelatinized starch

Method used

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  • Composite modified pregelatinized starch and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] (1) Stir and mix the materials: Add 97 parts of tapioca starch and 1.5 parts of stearic acid into the mechanical activation equipment, stir and mix at high speed for 10 minutes to obtain the mixed material;

[0023] (2) Compound modification of pregelatinization and esterification: mix the mixed material and the volume of pellets according to the ratio of 100g: 300ml, react in the ball mill reactor for 2.5h, and discharge the material for crushing and screening to obtain composite modified starch;

[0024] (3) Functional modification: 98.5 parts of composite modified starch and 1.5 parts of alkyl glycoside were mixed and reacted at high speed for 0.3 hours to obtain composite modified pregelatinized starch.

[0025] The prepared composite modified pregelatinized starch has a cold water solubility (30°C) of 68.5%, freeze-thaw stability ≥ 5, emulsification (absorbance value) ≥ 0.4, brewing property ≥ 85, and can be used as a food stabilizer and medicinal Accessories.

Embodiment 2

[0027] (1) Stirring and mixing of materials: Add 96 parts of cassava and corn starch mixture and 2 parts of palmitic acid into the mechanical activation equipment, stir and mix at high speed for 5 minutes to obtain the mixed material;

[0028] (2) Compound modification of pregelatinization and esterification: mix the mixed material and the heap volume of balls according to the ratio of 100g: 260ml, react in the ball mill reactor for 0.8h, and crush and sieve the material to obtain the compound modified starch;

[0029] (3) Functional modification: 98 parts of composite modified starch and 2 parts of alkyl glycoside were mixed, and the high-speed mixing reaction was carried out for 0.25 hours to obtain composite modified pregelatinized starch.

[0030] The prepared composite modified pregelatinized starch has a cold water solubility (30°C) of 37%, freeze-thaw stability ≥ 5, emulsification (absorbance value) ≥ 0.4, brewability ≥ 85, and can be used as a food thickener and filling...

Embodiment 3

[0032] (1) Stirring and mixing of materials: Add 99 parts of cornstarch and 0.5 parts of palmitic acid into the mechanical activation equipment, stir and mix at high speed for 5 minutes to obtain the mixed material;

[0033] (2) Compound modification of pregelatinization and esterification: mix the mixed material and the heap volume of the material ball according to the ratio of 100g: 250ml, react in the ball mill reactor for 0.5h, and discharge the material for crushing and screening;

[0034] (3) Functional modification: 99.5 parts of composite modified starch and 0.5 part of alkyl glucoside were mixed and reacted at high speed for 0.2 hours to obtain composite modified pregelatinized starch.

[0035] The prepared composite modified pregelatinized starch has a cold water solubility (30°C) of 18%, freeze-thaw stability ≥ 5, emulsification (absorbance value) ≥ 0.4, brewability ≥ 85, and can be used as a food thickener, filling agent.

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Abstract

The invention relates to the technical field of starch production processing and especially relates to composite modified pregelatinized starch and a preparation method thereof. The composite modified pregelatinized starch comprises 95-99% of starch, 0.5-3% of esterifying agent and 0.5-2% of surfactant. A ball mill is used as a mechanical activation solid-phase reactor, and the preparation process is as follows: uniformly mixing the starch with the esterifying agent, adding the starch mixture and grinding balls into the reactor, performing starch pregelatinization and esterification compound modification through a mechanical activation technology, crushing and sieving, and performing functional surface decoration on the composite modified starch to obtain the composite modified pregelatinized starch. According to the preparation method provided by the invention, the pregelatinization and esterification steps are combined to simplify the production process, no three wastes is emitted during the preparation process; and the obtained product has the properties of quick dispersibility and quick solubility, the freeze-thaw stability is not smaller than 5, the emulsibility (light absorption value) is not smaller than 0.4, and the dissolving property is not smaller than 85, so that the composite modified pregelatinized starch can be applied in the industries of medicine and food.

Description

technical field [0001] The invention belongs to the technical field of starch production and processing, and in particular relates to a composite modified pregelatinized starch and a preparation method thereof. Background technique [0002] Pregelatinized starch (Pregelatinized Starch) refers to the use of chemical or physical methods to completely or partially break the starch granules in the presence of water, and then dry and modify them to improve their solubility, compressibility and fluidity. According to the degree of pregelatinization, it is divided into partially pregelatinized starch (PPS) and fully pregelatinized starch (WPS), and their properties and functions are different. Because pregelatinized starch has dual functions of bonding and disintegration, it can be dissolved at room temperature, has good humidity viscosity, has good thickening, water retention, shape retention and emulsification, has a good carrier function, and has almost no sweetness. It is not ...

Claims

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Application Information

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IPC IPC(8): C08B31/04C08B31/16A23L1/0522A23L1/09A61K47/36
Inventor 黄祖强黄科林胡华宇陶靖吴睿黄爱民阮付贤覃宇奔甘激文谢清若王则奋李克贤彭小玉蓝丽
Owner GUANGXI UNIV
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