Modified starch for dried-fruit film forming, preparation method therefor and application of modified starch

A technology of modified starch and dried fruit, which is applied in the protection of fruits/vegetables and food science with a protective layer, which can solve the problem that the improvement effect of dried fruit in high temperature and high humidity environment cannot meet the actual needs, and the infestation of dried fruit products by mold. Dyeing, the appearance of dried fruit is not beautiful and other problems, so as to avoid caking or mold growth, weak retrogradation, and transparent and bright paste.

Active Publication Date: 2017-09-15
HENAN HENGRUI STARCH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are also some potential hazards that are easily overlooked by people in dried fruit food: 1. Many dried fruit products are susceptible to mold infection, which is very harmful to human health, especially in the southern region with high temperature and high humidity. especially serious problem
2. Many dried fruits, especially nuts, contain more unsaturated fatty acids. On the one hand, these ingredients have special nutritional value, but at the same time, they ar

Method used

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  • Modified starch for dried-fruit film forming, preparation method therefor and application of modified starch
  • Modified starch for dried-fruit film forming, preparation method therefor and application of modified starch
  • Modified starch for dried-fruit film forming, preparation method therefor and application of modified starch

Examples

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Example Embodiment

[0038] Example 1

[0039] The modified starch for dried fruit filming in this embodiment is prepared by the following method, and the specific operation steps are:

[0040] 1) Take 100 parts of tapioca starch, add 150 parts of water, stir and disperse for 30 minutes to obtain the original starch slurry;

[0041] 2) Add a sodium hydroxide solution with a mass concentration of 2.5% to the original starch slurry prepared in step 1), adjust the pH of the original starch slurry to 7.8, and increase the temperature to 32°C;

[0042] 3) Add 3 parts of sodium hypochlorite to the processed raw starch slurry in step 2) and increase the temperature to 38°C to maintain pH=8.0-9.5. After 3 hours of reaction, add 1.5 parts of sodium sulfite to terminate the oxidation reaction to obtain an oxidized starch slurry;

[0043] 4) Adjust the pH=10 of the oxidized starch slurry prepared in step 3), the temperature is 38°C, add 4 parts of vinyl acetate, and after reacting for 3 hours, add a hydrochloric acid ...

Example Embodiment

[0045] Example 2

[0046] The modified starch for dried fruit filming in this embodiment is prepared by the following method, and the specific operation steps are:

[0047] 1) Take 100 parts of potato starch, add 120 parts of water, stir and disperse for 30 minutes to obtain the original starch slurry;

[0048] 2) Add a sodium hydroxide solution with a mass concentration of 2.0% to the original starch slurry prepared in step 1), adjust the pH of the original starch slurry to 7.5, and increase the temperature to 30°C;

[0049] 3) Under continuous stirring conditions, slowly add 2 parts of sodium hypochlorite to the raw starch slurry treated in step 2), and increase the temperature to 35°C to maintain pH=8.0-9.5. After reacting for 5 hours, add 1 part of sodium bisulfite , Terminate the oxidation reaction to obtain oxidized starch slurry;

[0050] 4) Adjust the pH=9.0 of the oxidized starch slurry prepared in step 3), the temperature is 35°C, add 3 parts of vinyl acetate, after 4 hours o...

Example Embodiment

[0052] Example 3

[0053] The modified starch for dried fruit filming in this embodiment is prepared by the following method, and the specific operation steps are:

[0054] 1) Take 100 parts of tapioca starch, add 200 parts of water, stir and disperse for 30 minutes to obtain the original starch slurry;

[0055] 2) Add a sodium hydroxide solution with a mass concentration of 3.0% to the original starch slurry prepared in step 1), adjust the pH of the original starch slurry to 8.0, and raise the temperature to 35°C;

[0056] 3) Add 4 parts of hydrogen peroxide with a mass concentration of 30% to the processed raw starch slurry in step 2), and raise the temperature to 40°C to maintain pH=8.0-9.5. After reacting for 1 hour, add 2 parts of sodium thiosulfate, Terminate the oxidation reaction to obtain oxidized starch slurry;

[0057] 4) Adjust the pH of the oxidized starch slurry prepared in step 3) = 10.5, temperature 40°C, add 5 parts of vinyl acetate, react for 2 hours, add hydrochloric...

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Abstract

The invention relates to the technical field of modified starch and application thereof and particularly relates to modified starch for dried-fruit film forming, a preparation method therefor and an application of the modified starch. A preparation process of the modified starch comprises the steps of regulating the pH of native starch slurry to be alkaline, then, carrying out heating, then, adding 2-4 parts of oxidant, carrying out an oxidation reaction, then, adding 3-5 parts of vinyl acetate as an esterification reagent, and controlling esterification time to be 2 to 4 hours. The prepared modified starch is low and stable in viscosity, transparent in paste, low in retrogradation, high in film forming property and good in film forming performance and is applicable to dried-fruit film forming; and dried-fruit film forming slurry prepared by using the modified starch disclosed by the invention can form a layer of uniform, dense and tightly-bonded starch film on the surface of each dried fruit, dried fruits can be effectively prevented from becoming mildewed, meanwhile, the effects of increasing quantity, increasing weight and improving brittleness are achieved, and the economic value of the dried fruits is increased.

Description

technical field [0001] The invention relates to the technical field of modified starch and its application, in particular to a modified starch for film-hanging of dried fruits and its preparation method and application. Background technique [0002] Dried fruit food mainly refers to the food made by frying or baking with nut seeds, nut kernels, nuts, etc. as the main raw materials, with or without supplementary materials, including roasted food, dried fruit food and nut food. Dried fruit foods are generally nutritious, high in protein, oil, minerals, and vitamins, and have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. However, there are also some potential hazards that are easily overlooked by people in dried fruit food: 1. Many dried fruit products are susceptible to mold infection, which is very harmful to human health, especially in the southern region with high temperature and high humidity. The problem is es...

Claims

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Application Information

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IPC IPC(8): C08B31/18C08B31/02C08B31/04A23B7/16A23L29/30
CPCA23B7/16A23L29/35C08B31/02C08B31/04C08B31/18C08B31/185
Inventor 吴宗帅张淑芬吴磊朱津津张永胡荣柳付华杰
Owner HENAN HENGRUI STARCH TECH CO LTD
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