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Preparation method of modified starch

A technology of modified starch and native starch, applied in the field of modified starch, can solve the problems of short shelf life and poor taste of chocolate, and achieve the effects of moderate viscosity, easy to master, and extended shelf life

Inactive Publication Date: 2016-09-28
陈灼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing modified starch, so as to overcome the disadvantages of short shelf life and poor taste of chocolate when whey powder is used to prepare chocolate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of modified starch, comprising the following steps:

[0026] (1) Prepare 2 tons of cornstarch required for production, with cassava starch as the original starch; the cross-linking agent is sodium hexametaphosphate, and the addition is 0.5% of the original starch weight. Described inhibitor adopts sodium chloride, and the adding amount is 3% of original starch weight. The sodium hypochlorite add-on is 1.2% of the original starch weight. The acetic anhydride addition is 0.6% of the original starch weight. The added amount of said sorbic acid is 0.5% of the original starch weight. The added amount of the hydroxypropyl distarch phosphate is 0.2% of the original starch weight.

[0027] (2) make slurry with native starch and water, control its Baume degree to be the native starch slurry of 21Be;

[0028] (3) Add sodium hypochlorite and an inhibitor to the starch slurry prepared in step (2) and stir for 30 minutes, then add sodium hydroxide to adjust ...

Embodiment 2

[0039] A preparation method of modified starch, comprising the following steps:

[0040] (1) Prepare 2 tons of cornstarch required for production, and use cassava starch as the original starch; the crosslinking agent is phosphorus oxychloride, and the addition is 0.1% of the original starch weight. Described inhibitor adopts sodium sulfate, and the adding amount is 2% of original starch weight. The sodium hypochlorite addition is 0.5% of the original starch weight. The added amount of acetic anhydride is 0.1% of the original starch weight. The added amount of said sorbic acid is 0.3% of the original starch weight. The added amount of the hydroxypropyl distarch phosphate is 0.1% of the original starch weight.

[0041] (2) make slurry with native starch and water, control its Baume degree to be the native starch slurry of 18Be;

[0042] (3) Add sodium hypochlorite and an inhibitor to the starch slurry prepared in step (2) and stir for 20 minutes, then add sodium hydroxide to...

Embodiment 3

[0055] A preparation method of modified starch, comprising the following steps:

[0056](1) Prepare 2 tons of potato starch required for production, and use tapioca starch as the original starch; the crosslinking agent is epichlorohydrin, and the addition is 0.8% of the weight of the original starch. Described inhibitor adopts sodium chloride, and the addition amount is 4% of original starch weight. The sodium hypochlorite add-on is 2% of the original starch weight. The acetic anhydride addition is 1% of the original starch weight. The added amount of sorbic acid is 0.8% of the original starch weight. The added amount of the hydroxypropyl distarch phosphate is 0.5% of the original starch weight.

[0057] (2) make slurry with native starch and water, control its Baume degree to be the native starch slurry of 23Be;

[0058] (3) Add sodium hypochlorite and an inhibitor to the starch slurry prepared in step (2) and stir for 40 minutes, then add sodium hydroxide to adjust the p...

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Abstract

The invention discloses a preparation method of modified starch. The preparation method comprises the following steps: (1), preparing slurry from original starch and water; (2), adding sodium hypochlorite and an inhibitor to the starch slurry, and adding sodium hydroxide to regulate a pH value of the starch slurry; (3), adding acetic anhydride and sorbic acid to the original starch slurry; (4), adding hydroxy propyl distarch phosphate and a crosslinking agent to the slurry, and adding a neutralizer to regulate the pH value of the slurry to be 8-9; and (5), washing, centrifuging, drying and cooling the original starch slurry, thereby obtaining the modified starch. According to the preparation method of the modified starch, slurry forming by the prepared starch and water has the characteristics of suitable viscosity and good stability; the mobility of chocolate can be reduced; ultrafine grains and suitable viscosity are provided, and the surface lustrousness of the chocolate is improved; the hardness of the chocolate is high, and the density distribution is uniform; the preservation period of the chocolate can be prolonged, and the mouth feeling of the chocolate is relatively better; furthermore, the preparation method is simple, is convenient to implement and is easy to grasp.

Description

technical field [0001] The invention relates to the field of modified starch, in particular to a preparation method of modified starch. Background technique [0002] After raw starch is processed by some method, its original physical or chemical properties are changed to varying degrees. On the basis of the inherent characteristics of natural starch, in order to improve the performance of starch and expand its application range, physical, chemical or enzymatic treatment is used to introduce new functional groups on starch molecules or change the size of starch molecules and the properties of starch granules. Thereby changing the natural characteristics of starch (such as: gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel force, film-forming property, transparency, etc.), making it more suitable for certain application requirements. This kind of starch that has undergone secondary processing and changed its properties is collectively...

Claims

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Application Information

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IPC IPC(8): C08B31/18C08B31/00C08B31/04C08B31/06C08L3/10C08L3/06
CPCC08B31/18C08B31/003C08B31/04C08B31/06C08L3/10C08L2205/02C08L3/06
Inventor 陈灼
Owner 陈灼
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