Preparation method for compound modified starch

A technology of composite modified starch and original starch, which is applied in the field of modified starch, can solve the problems of poor taste and poor water retention of frozen meat, and achieve the effects of reducing drip loss, improving water retention, and increasing moisture content and pH value

Active Publication Date: 2017-05-17
QINGDAO RICHEN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of compound modified starch, so as to overcome the shortcomings of poor water retention and bad taste of frozen meat

Method used

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  • Preparation method for compound modified starch

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Embodiment 1

[0020] A preparation method of composite modified starch, comprising the following steps:

[0021] (1) prepare 1.5 tons of tapioca starch required for production, make slurry with tapioca starch and water, control its Baume degree to be the raw material starch slurry of 19Be;

[0022] (2) Add sodium hydroxide to the raw starch slurry prepared in step (1) to adjust the pH value to 8, then add acetic anhydride, the weight of adding acetic anhydride is 1.2% of the original starch weight, at a temperature of 40-45 ° C Shock reaction under the conditions of 1.5 hours;

[0023] (3) Add cross-linking agent, citric acid, and cellulase to the starch slurry prepared in step (2), react at a temperature of 40-50°C for 2 hours, then add hydrochloric acid, and adjust the pH to 6.5 ;

[0024] Wherein, the weight of adding citric acid is 0.6% of the original starch weight; the crosslinking agent is phosphorus oxychloride, and the addition is 0.5% of the original starch weight; The enzyme i...

Embodiment 2

[0027] A preparation method of composite modified starch, comprising the following steps:

[0028] (1) prepare 1.5 tons of sweet potato starch required for production, make slurry with tapioca starch and water, control its Baume degree to be the raw material starch slurry of 16Be;

[0029] (2) Add sodium hydroxide to the raw starch slurry prepared in step (1) to adjust the pH value to 9, then add acetic anhydride, the weight of adding acetic anhydride is 0.9% of the original starch weight, at a temperature of 40-45 ° C Shock reaction under the condition of 1 hour;

[0030] (3) Add cross-linking agent, citric acid, and cellulase to the starch slurry prepared in step (2), react at a temperature of 40-50°C for 2 hours, then add hydrochloric acid, and adjust the pH to 6.5 ;

[0031] Wherein, the weight of adding citric acid is 0.3% of the original starch weight; the crosslinking agent is one or both of phosphorus oxychloride or epichlorohydrin, and the addition is 0.7% of the or...

Embodiment 3

[0034] A preparation method of composite modified starch, comprising the following steps:

[0035] (1) prepare 1.5 tons of tapioca starch required for production, make slurry with tapioca starch and water, control its Baume degree to be the raw material starch slurry of 22Be;

[0036] (2) Add sodium hydroxide to the raw starch slurry prepared in step (1) to adjust the pH value to 8.5, then add acetic anhydride, the weight of adding acetic anhydride is 1.5% of the original starch weight, at a temperature of 40-45 ° C Shock reaction under the condition of 2 hours;

[0037] (3) Add cross-linking agent, citric acid, and cellulase to the starch slurry prepared in step (2), react at a temperature of 40-50°C for 1 hour, then add hydrochloric acid, and adjust the pH value to 7 ;

[0038] Wherein, the weight of adding citric acid is 0.8% of the original starch weight; The weight is 1% of the original starch weight, and the cellulase is a hengno-CA series neutral cellulase.

[0039]...

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Abstract

The invention discloses a preparation method for compound modified starch. The method comprises the following steps: (1) taking native starch and water and preparing into slurry; (2) adding sodium hydroxide into the slurry of the native starch, adjusting the pH value to 8-9, then adding acetic anhydride, and vibrating for reacting for 1-2 hours under a certain temperature condition; (3) adding a cross-linking agent, citric acid and cellulose into the starch slurry, reacting for 1-2 hours at the temperature of 40-50 DEG C, then adding hydrochloric acid and adjusting the pH value to 6.5-7; and (4) washing, centrifuging and drying the starch till the water content is below 15%, then increasing the temperature to 100-120 DEG C, keeping for 0.5-1 hour and cooling, thereby acquiring the modified starch. The compound modified starch prepared according to the method disclosed by the invention has the advantages that after fresh meat is soaked into the solution of modified corn starch and then is taken out, the water drop loss of the meat in the storage process can be reduced, the water content and pH value of the meat can be increased, and the influence on the color of the meat is less.

Description

technical field [0001] The invention relates to the field of modified starch, in particular to a preparation method of composite modified starch. Background technique [0002] 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 strength, film-forming properties, 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 referred to as modified starch. [0003] Frozen meat refers to meat products that are slaughtered, pre-cooled, deacidified, frozen, and then stored below -18°C, and the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00A23B4/20
CPCA23B4/20A23V2002/00C08B31/00A23V2200/23A23V2250/5118
Inventor 黄耀思
Owner QINGDAO RICHEN FOODS
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