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Preparation method of special carboxymethyl hydroxyethyl starch for ham sausages

A carboxymethyl hydroxyethyl, ham sausage technology, applied in food preparation, application, food science, etc., can solve the problems of instability and transparency not being improved, easily affected by electrolyte and pH value, etc., and achieve good The effect of organizational state and taste, scientific and reasonable preparation method, and easy operation

Inactive Publication Date: 2015-01-21
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hydroxyethyl starch is a semipolysaccharide due to the presence of ether bonds. It is hardly affected by electrolytes and pH values. It is widely used in non-pharmaceutical industries, such as coating agents, thickeners, and adhesives. However, its Instability and transparency have not been improved; carboxymethyl starch has excellent water solubility, binding force, expansion and dispersibility, but it is easily affected by electrolyte and pH value; therefore, a new compound starch carboxymethyl hydroxyl Ethyl is prepared

Method used

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  • Preparation method of special carboxymethyl hydroxyethyl starch for ham sausages
  • Preparation method of special carboxymethyl hydroxyethyl starch for ham sausages

Examples

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Effect test

Embodiment 1

[0034] A method for preparing carboxymethyl hydroxyethyl starch specially used for ham sausage, the steps of the preparation method are as follows:

[0035] (1) Suspension: cornstarch (25g) was suspended in 80% methanol solution (50mL) for condensing and reflux. The etherification process needs to be carried out in a 250mL three-neck flask with a stopper equipped with a stirrer;

[0036] (2) Alkalinization: NaOH particles are weighed and added for alkaline treatment;

[0037] (3) Add 2-chloroethanol dropwise: Add 2-chloroethanol dropwise to the starch suspension at 45°C;

[0038] (4) Add methanol solution: After 16-24h, the reaction stops, and then add 80% methanol solution (80mL);

[0039] (5) Pretreatment: When the temperature of the starch emulsion drops to room temperature, add appropriate NaOH solids for pretreatment for 30 minutes;

[0040] (6) Adding chloroacetic acid: at 60°C, chloroacetic acid was added and reacted for 4 hours;

[0041] (7) Neutralization: neutral...

Embodiment 2

[0044] A method for preparing carboxymethyl hydroxyethyl starch specially used for ham sausage, the steps of the preparation method are as follows:

[0045] (1) Suspension: cornstarch (50g) was suspended in 80% methanol solution (100mL) for condensation and reflux. The etherification process needs to be carried out in a three-necked flask with a stirrer;

[0046] (2) Alkalinization: NaOH particles are weighed and added for alkaline treatment;

[0047] (3) Add 2-chloroethanol dropwise: Add 2-chloroethanol dropwise to the starch suspension at 45°C;

[0048] (4) Add methanol solution: After 16-24h, the reaction stops, and then add 80% methanol solution (160mL);

[0049] (5) Pretreatment: When the temperature of the starch emulsion drops to room temperature, add appropriate NaOH solids for pretreatment for 30 minutes;

[0050] (6) Adding chloroacetic acid: at 60°C, chloroacetic acid was added and reacted for 4 hours;

[0051] (7) Neutralization: neutralize with 2mol / L HCl solu...

Embodiment 3

[0054] A method for preparing carboxymethyl hydroxyethyl starch specially used for ham sausage, the steps of the preparation method are as follows:

[0055] (1) Suspension: cornstarch (75g) was suspended in 80% methanol solution (150mL) for condensing and reflux. The etherification process needs to be carried out in a three-necked flask with a stirrer;

[0056] (2) Alkalinization: NaOH particles are weighed and added for alkaline treatment;

[0057] (3) Add 2-chloroethanol dropwise: Add 2-chloroethanol dropwise to the starch suspension at 45°C;

[0058] (4) Add methanol solution: After 16-24h, the reaction stops, and then add 80% methanol solution (240mL);

[0059] (5) Pretreatment: When the temperature of the starch emulsion drops to room temperature, add appropriate NaOH solids for pretreatment for 30 minutes;

[0060] (6) Adding chloroacetic acid: at 60°C, chloroacetic acid was added and reacted for 4 hours;

[0061] (7) Neutralization: neutralize with 2mol / L HCl soluti...

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Abstract

The invention belongs to the technical field of starch preparation, and particularly relates to a preparation method of special carboxymethyl hydroxyethyl starch for ham sausages. The preparation method comprises the following steps: (1) suspending; (2) carrying out alkalization treatment; (3) dropwise adding 2-chlorohydrin; (4) adding a methanol solution; (5) adding NaOH solid to carry out pretreatment; (6) adding chloroacetic acid at 50-65 DEG C and reacting for 4 hours; (7) carrying out neutral reaction; and (8) filtering, washing by using 80% methanol solution, and drying to obtain the carboxymethyl hydroxyethyl starch. The modified starch is mainly applied to ham sausages, so that the brightness and the stability of the ham sausages can be improved, and the anti-ageing target can be achieved.

Description

(1) Technical field [0001] The invention belongs to the technical field of starch preparation, in particular to a method for preparing carboxymethyl hydroxyethyl starch specially used for ham sausage. (2) Background technology [0002] With the improvement of people's living standards, the proportion of meat products in people's diet structure is increasing. The pace of life and work is getting faster and faster, and people's eating habits and dietary structure are also changing accordingly. In addition to requiring rich nutrition, they also require food convenience. Ham sausage is very popular because of its rich nutrition, convenient eating, unique flavor, portability and easy preservation. [0003] At present, the research and development of ham sausages is focused on adding starch and other additives, while reducing the fat content, it can also improve the texture and other properties of ham sausages, and further meet people's needs for food nutrition, convenience a...

Claims

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Application Information

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IPC IPC(8): C08B31/12A23L1/317A23L13/60
Inventor 崔波张法玲檀琮萍阚德坤梁艳
Owner QILU UNIV OF TECH
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