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Preparation method of waxy corn modified starch capable of improving quality of frozen food

A technology of waxy corn starch and waxy corn, applied in the field of starch production, can solve the problems of easy formation of gel, poor stability of starch paste, easy aging, etc., and achieves improved food texture, good freeze-thaw stability, prolonged The effect of food shelf life

Inactive Publication Date: 2015-03-04
DONGGUAN DONGMEI FOOD
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Problems solved by technology

[0002] With the increasing pace of life, frozen and quick-frozen foods are becoming more and more popular among people, especially the widespread use of microwave ovens, which has to a certain extent promoted the freezing industry to sell a wide variety of frozen foods to the market, ranging from staple foods to To dessert, frozen food has more high-quality and convenient advantages, and then the freezing and thawing process also brings certain negative effects to the quality and appearance of food. Therefore, the defect that needs to be overcome in the prior art is that starch paste Poor stability, easy aging, easy to form gel when cooling

Method used

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Embodiment Construction

[0021] The specific implementation of the present invention will be further described in detail below in conjunction with the examples.

[0022] For frozen foods, cross-linking and stabilization are two important starch denaturation methods. Cross-linking denaturation can inhibit starch swelling, improve acid stability, thermal stability and shear resistance, and stabilization can inhibit aging. Provide perfect cold storage stability. Hydroxypropyl starch is the most common stabilized starch used in frozen foods. The present invention carries out etherification~crosslinking compound denaturation of waxy corn starch to provide a quality stable freeze-thaw Stable compound modified starch and its preparation method.

[0023] A certain amount of waxy cornstarch and water are made into a certain concentration of starch milk in a reaction tank. The concentration of starch milk is preferably greater than 30%. If the reaction medium is too much, the reagent will be diluted and the re...

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Abstract

The invention belongs to the technical field of starch processing and aims at providing a preparation method of waxy corn modified starch capable of improving quality of frozen food. The preparation method of the waxy corn modified starch capable of improving the quality of the frozen food is characterized by comprising the following steps: mixing starch with water and stirring, adding alkali liquor, adding epoxypropane, adding a crosslinking agent, adjusting pH value, washing, dehydrating and drying. Compared with the existing modified starch in the frozen food industry, the preparation method of the waxy corn modified starch capable of improving the quality of the frozen food has the advantages that the obtained waxy corn hydroxypropyl distarch phosphate starch has good acid resistance, shear resistance, thermal stability and freeze-thaw stability, a food structure is improved, and a shelf life of food is prolonged; besides, the starch is also applicable to processing and low temperature preservation of foods such as bechamel and sauce.

Description

technical field [0001] The invention relates to the technical field of starch production, in particular to a preparation method of waxy corn modified starch which improves the quality of frozen food. Background technique [0002] With the increasing pace of life, frozen and quick-frozen foods are becoming more and more popular among people, especially the widespread use of microwave ovens, which has to a certain extent promoted the freezing industry to sell a wide variety of frozen foods to the market, ranging from staple foods to To dessert, frozen food has more high-quality and convenient advantages, and then the freezing and thawing process also brings certain negative effects to the quality and appearance of food. Therefore, the defect that needs to be overcome in the prior art is that starch paste Poor stability, easy aging, easy to form gel when cooling. [0003] For frozen foods, cross-linking and stabilization are two important starch denaturation methods. Cross-lin...

Claims

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Application Information

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IPC IPC(8): C08B35/06
Inventor 王凯娜罗静丽李伟贤刘秋凤
Owner DONGGUAN DONGMEI FOOD
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