A kind of modified starch and its production method

A technology of modified starch and native starch, applied in the field of starch, can solve the problems such as no modified starch used for acidification and cross-linking, achieve weak retrogradation of paste liquid, high freezing stability and freeze-thaw stability, and improve application performance Effect

Active Publication Date: 2016-05-25
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] Dissolve 15 tons of tapioca starch in 22.5 tons of water to prepare a raw starch slurry with a slurry concentration of 40%, and put it into a reaction tank with a volume of 30 m3. The depth of the tapioca starch slurry is 1200 mm. Adjust the temperature of the starch slurry to 25~30℃, add 7.5kg sodium sulfite to the cassava starch slurry, stir for 20 minutes, add 20% hydrochloric acid solution to adjust the pH of the slurry to 2.0, react for 1 hour, control the slurry temperature at 35℃~40℃ , Adjust the pH of the slurry with 5% sodium hydroxide aqueous solution to pH 6.0-7.0, add 900kg sodium sulfate to react for 20 minutes, then adjust the slurry with 5% sodium hydroxide aqueous solution to adjust the pH to 11.0, then add 15kg phosphorus oxychloride, and react for 4 hours When the reaction is completed, the temperature is reduced by 25~30℃, 10% by mass hydrochloric acid is added to adjust the pH value to 5.0~5.5, after washing, centrifugation, airflow drying, the steam t...

Embodiment 2

[0034] Dissolve 15 tons of tapioca starch in 27.86 tons of water to prepare a raw starch slurry with a slurry concentration of 35%, and put it into a reaction tank with a volume of 30 m3. The depth of the tapioca starch slurry is 13700 mm. Adjust the temperature of the starch slurry to 25~30℃, add 7.5kg sodium sulfite to the tapioca starch slurry, stir for 20 minutes, add 25% hydrochloric acid solution to adjust the slurry pH to 2.5, react for 1.2 hours, control the slurry temperature 35℃~40℃ , Adjust the slurry 6.0-7.0 with 3% sodium hydroxide aqueous solution, add 1000kg sodium oxide to react for 20 minutes, then adjust the slurry with 3% sodium hydroxide aqueous solution to maintain the pH value of 10.5, add 120kg epichlorohydrin, and react for 2 hours. The reaction is complete Reduce the temperature by 25~30℃, add 10% hydrochloric acid to adjust the pH to 5.0~5.5. After washing, centrifugation and drying, airflow drying is adopted. The steam temperature is 170℃, and the mois...

Embodiment 3

[0036] Dissolve 15 tons of tapioca starch in 24.5 tons of water to prepare a raw starch slurry with a slurry concentration of 38%, and put it into a reaction tank with a volume of 30 m3. The depth of the tapioca starch slurry is 1260 mm. Adjust the temperature of the starch slurry to 25~30℃, add 7.5kg sodium sulfite to the tapioca starch slurry, stir for 20 minutes, add 20% hydrochloric acid solution to adjust the pH of the slurry to 3.0, react for 1.5 hours, control the slurry temperature at 35℃~40℃ , Adjust the slurry 6.0-7.0 with 4% sodium hydroxide aqueous solution, add 1000kg sodium sulfate to react for 20 minutes, then use 4% sodium hydroxide aqueous solution to adjust the slurry to maintain the pH value of 11.5, add 100kg epichlorohydrin, and react for 3 hours. The reaction is complete Reduce the temperature by 25~30℃, add 10% hydrochloric acid to adjust the pH to 5.0~5.5. After washing, centrifugation, air drying, the steam temperature is 180℃, the moisture is controlled...

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PUM

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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. The invention also relates to a production method of the modified starch, which belongs to the technical field of starch. Background technique [0002] As the functionality of modified starch becomes stronger and stronger, people in the industry are becoming more aware of it, and the market potential of modified starch is increasing. Adding a proper amount of starch to meat products can improve the water retention and tissue state of the product. Modified starch has processed natural starch with physical, enzymatic and chemical methods, which has changed the natural properties of starch, increased its functionality or introduced new features. , Thereby improving the product quality in application, modified starch can significantly improve the water retention and emulsification of meat emulsion, and can make meat emulsion products have a good texture and taste, and its effect is better than that of potato n...

Claims

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Application Information

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Patent Type & Authority Patents(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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