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A kind of preparation method of corn modified starch

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

Active Publication Date: 2019-10-25
安徽金玉米农业科技开发有限公司
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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 method for preparing modified corn starch, so as to overcome the disadvantages of poor water retention and poor taste when the modified corn starch is used for meat processing

Method used

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  • A kind of preparation method of corn modified starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of modified corn starch, comprising the following steps:

[0023] (1) Prepare 2 tons of cornstarch required for production, make slurry with cornstarch and water, control its Baume degree to be the cornstarch slurry of 19Be;

[0024] (2) add sodium chlorate and amylase in the cornstarch slurry that step (1) makes, stir, the weight that adds sodium chlorate is 0.6% of cornstarch raw material weight; The weight that adds amylase is cornstarch raw material 0.4% by weight, reacted for 40min at a temperature of 50-60°C;

[0025] (3) add hydrogen peroxide and copper sulfate in the cornstarch slurry after step (2) process and mix; The consumption of copper sulfate is 0.09% of the weight of cornstarch raw material, the weight that adds hydrogen peroxide is cornstarch raw material weight 0.8% of;

[0026] (4) Add sodium chloroacetate, acetic anhydride, cross-linking agent and hydroxypropyl distarch phosphate to the slurry prepared in step (3), and react fo...

Embodiment 2

[0030] A preparation method of modified corn starch, comprising the following steps:

[0031] (1) Prepare 2 tons of cornstarch required for production, make slurry with cornstarch and water, control its Baume degree to be the cornstarch slurry of 16Be;

[0032] (2) add sodium chlorate and amylase in the cornstarch slurry that step (1) makes, stir, the weight that adds sodium chlorate is 0.4% of cornstarch raw material weight; The weight that adds amylase is cornstarch raw material 0.7% by weight, reacted for 60min at a temperature of 50-60°C;

[0033] (3) add hydrogen peroxide and copper sulfate in the corn starch slurry after step (2) process and mix; The consumption of copper sulfate is 0.08% of the weight of corn starch raw material, and the weight of adding hydrogen peroxide is the corn starch raw material weight 1.1% of;

[0034] (4) Add sodium chloroacetate, acetic anhydride, cross-linking agent and hydroxypropyl distarch phosphate to the slurry prepared in step (3), a...

Embodiment 3

[0038] A preparation method of modified corn starch, comprising the following steps:

[0039] (1) prepare 2 tons of cornstarch required for production, make slurry with cornstarch and water, control its Baume degree to be the cornstarch slurry of 22Be;

[0040] (2) add sodium chlorate and amylase in the cornstarch slurry that step (1) makes, stir, the weight that adds sodium chlorate is 0.9% of cornstarch raw material weight; The weight that adds amylase is cornstarch raw material 0.3% by weight, reacted for 30 minutes at a temperature of 50-60°C;

[0041] (3) add hydrogen peroxide and copper sulfate in the corn starch slurry after step (2) process and mix; 0.6% of;

[0042] (4) adding sodium chloroacetate, acetic anhydride, cross-linking agent and hydroxypropyl distarch phosphate to the slurry prepared in step (3), and reacting for 4 hours at a temperature of 40-50° C., then Add hydrochloric acid to adjust the pH value to 7;

[0043] The weight of adding sodium chloroacet...

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Abstract

The invention discloses a preparation method of corn denatured starch. The preparation method of the corn denatured starch comprises the following steps: (1) preparing slurry by using corn starch and water; (2) adding sodium chlorate and amylase into the corn starch slurry, stirring uniformly and reacting at the temperature of 50 to 60 DEG C for 30 to 60 minutes; (3) adding hydrogen peroxide and an oxidation catalyst into the corn starch slurry and mixing; (4) adding sodium chloroacetate, acetic anhydride, a cross-linking agent and hydroxy propyl distarch phosphate into the slurry, mixing, adding hydrochloric acid and adjusting the pH value to be 6 to 7; (5) washing starch slurry, centrifuging and drying until the water content is below 15 percent, heating to the temperature of 100 to 120 DEG C again, maintaining the temperature for 0.5 to 1 hour and cooling to obtain the denatured starch. According to the corn denatured starch prepared by the method provided by the invention, fresh meat is soaked into a solution of the denatured corn starch and then is taken out, the drip loss of the meat in the storage process can be reduced, the water content and the pH value of the meat are increased, and the influence on the meat color is little.

Description

technical field [0001] The invention relates to the field of modified starch, in particular to a preparation method of corn modified starch. Background technique [0002] The annual output of corn in my country is about 120 million tons, ranking second in the world, and the price is low, so it has great potential for development. Corn is rich in resources and high in starch content, with an average content of 71.6%, so the modern starch industry is mainly based on corn. Corn processing is not only the extension and deepening of agricultural production, but also the upstream industry of industrial processing. [0003] Corn starch is used in many industries. At present, more than 90% of the starch in the world is corn starch. Although corn starch has many advantages that other types of starch cannot compare to, its application range is limited due to its insolubility in cold water, easy aging and dehydration of starch paste, poor film performance, lack of emulsifying power, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/18C08B31/16A23L29/30A23L13/40C12P19/14C12P19/04
CPCC08B31/16C08B31/185C12P19/04C12P19/14
Inventor 黄耀思
Owner 安徽金玉米农业科技开发有限公司
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