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Modified starch and production method thereof

A technology of modified starch and production method, which is applied in the field of starch, can solve the problems of acidified cross-linked modified starch, etc., and achieve the effect of weak retrogradation, high viscosity and accelerated aging of paste liquid

Active Publication Date: 2014-09-17
广西梧州市明阳生化科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] From the open literature, we can know that tapioca starch is used as raw material, hydrochloric acid is used as acidifying agent, phosphorus oxychloride or epichlorohydrin is used as crosslinking agent, and the chemical denaturation process route of first acidifying and crosslinking by wet method is adopted. The method of preparing modified starch for acidification and cross-linking by multivariate denaturation. There is no public literature report on the development of modified starch for acidification and cross-linking by using the above raw materials and processes in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The cassava starch of 15 tons is dissolved in the water of 22.5 tons, the original starch slurry that makes slurry concentration is 40%, and puts into 30m3 in the reaction tank of volume, and the cassava starch slurry depth is 1200mm. Adjust the temperature of the starch slurry to 25-30°C, add 7.5kg of sodium sulfite to the cassava starch slurry, stir for 20 minutes, add 20% hydrochloric acid solution to adjust the pH value of the slurry to 2.0, react for 1 hour, and control the temperature of the slurry to 35°C-40°C , use 5% sodium hydroxide aqueous solution to adjust the pH value of 6.0 to 7.0, add 900kg of sodium sulfate to react for 20 minutes, then use 5% sodium hydroxide aqueous solution to adjust the pH value to 11.0, then add 15kg of phosphorus oxychloride, and react for 4 hours , when the reaction is completed, lower the temperature by 25-30°C, add 10% hydrochloric acid to adjust the pH value to 5.0-5.5, wash, centrifuge, and dry with airflow, the steam temperat...

Embodiment 2

[0034] 15 tons of tapioca starch are dissolved in 27.86 tons of water to make a slurry concentration of 35% raw starch slurry, and put into 30m in the reaction tank of volume, the tapioca starch slurry depth is 13700mm. Adjust the temperature of the starch slurry to 25-30°C, add 7.5kg of sodium sulfite to the cassava starch slurry, stir for 20 minutes, add 25% hydrochloric acid solution to adjust the pH of the slurry to 2.5, react for 1.2 hours, and control the temperature of the slurry to 35°C-40°C , use 3% sodium hydroxide aqueous solution to make slurry 6.0~7.0, add 1000kg sodium oxide to react for 20 minutes, then use 3% sodium hydroxide aqueous solution to make slurry to maintain pH value 10.5, add 120kg epichlorohydrin, react for 2 hours, the reaction is completed Lower the temperature by 25-30°C, add 10% hydrochloric acid to adjust the pH value to 5.0-5.5, wash, centrifuge, and dry by airflow, the steam temperature is 170°C, and the moisture is controlled at 13%. The pea...

Embodiment 3

[0036]The cassava starch of 15 tons is dissolved in the water of 24.5 tons, the original starch slurry that makes slurry concentration is 38%, and puts into the reaction tank of 30m3 volume, and the tapioca starch slurry depth is 1260mm. Adjust the temperature of the starch slurry to 25-30°C, add 7.5kg of sodium sulfite to the cassava starch slurry, stir for 20 minutes, add 20% hydrochloric acid solution to adjust the pH value of the slurry to 3.0, react for 1.5 hours, and control the temperature of the slurry to 35°C-40°C , use 4% sodium hydroxide aqueous solution to make slurry 6.0~7.0, add 1000kg sodium sulfate to react for 20 minutes, then use 4% sodium hydroxide aqueous solution to make slurry to maintain pH value 11.5, add 100kg epichlorohydrin, react for 3 hours, the reaction is completed Reduce the temperature by 25-30°C, add 10% hydrochloric acid to adjust the pH value to 5.0-5.5, wash, centrifuge, and dry with airflow, the steam temperature is 180°C, and the water con...

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Abstract

The invention discloses a modified starch and a production method thereof and aims at providing a modified starch which has high viscosity as well as good elasticity and strong binding force of starch slurry. The modified starch is prepared by virtue of the following steps: (1) blending; (2) adding a whiteness stabilizer, mixing for 15-25 minutes, regulating the pH value to 2.0-3.0, regulating the temperature to 35-40DEG C, and performing acid splitting reaction for 1-1.5 hours; (3) adding basic catalyst and regulating the pH value to be 6.0-7.0, adding an inhibitor, reacting for 15-25 minutes, regulating the pH value to be 10.5-11.5; (4) adding the cross-linking agent into the original starch slurry reacted in the step (3), regulating the temperature to be 38-48 DEG C, reacting for 2-4 hours, then reducing the temperature of the original starch slurry to be 25-30 DEG C, and regulating the pH value to be 5.5-6.0 with the neutralizing agent; (5) washing and centrifuging the original starch slurry neutralized in the step (4), and drying to obtain the modified starch. The modified starch and the production method belong to the technical field of starch.

Description

technical field [0001] The invention relates to a modified starch product, and also relates to a production method of the modified starch, belonging to the technical field of starch. Background technique [0002] As the functionalities of modified starches become stronger and more recognized by industry insiders, the market potential of modified starches is increasing. Adding an appropriate amount of starch to meat products can improve the water retention and organizational state of the product. The modified starch has undergone physical, enzymatic and chemical treatment of the natural starch to change the natural properties of the starch, increase its functionality or introduce new features. , so as to improve the product quality in application, modified starch can significantly improve the water holding capacity and emulsification of meat paste, and can make meat paste products have a good texture and taste, and its effect is better than that of potato raw starch. The use...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00C08B30/12
Inventor 陈江枫陈明育韦玲黄树强潘肖宏黄自铭黄艺
Owner 广西梧州市明阳生化科技有限公司
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