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Preparation method of phosphate oxide starch for ham sausages

A technology for oxidizing phosphoric acid esters and ham sausages, which is applied in food science and other fields, can solve the problems of less, Chinese patent documents, etc., and achieve the effects of preventing fat precipitation, no waste water pollution, and good elasticity

Inactive Publication Date: 2018-07-20
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on oxidized phosphate starch for ham sausage. Chinese patent document CN102212143A (application number 201110127501.2) provides a clean preparation method for oxidized phosphated double-modified starch size, which is used for sizing cotton yarn or blended yarn. In this method, the mixed aqueous solution of hydrogen peroxide, tripolyphosphate, and urea is fully mixed with dry raw starch and tripolyphosphate, and the mixture is dried and put into a reaction kettle for modification reaction, and after cooling, it is sprayed with a reducing agent solution for reduction. Remove residual hydrogen peroxide, pulverize and sieve to obtain oxidized phosphoric esterified double-modified starch slurry

Method used

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  • Preparation method of phosphate oxide starch for ham sausages

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A preparation method of oxidized phosphate starch for ham sausage, the steps of the preparation method are as follows:

[0031] (1) 350g cornstarch is mixed with 150g waxy cornstarch evenly to prepare mixed starch;

[0032] (2) Get 2% sodium tripolyphosphate on a dry basis of starch and dissolve it in an appropriate amount of hot water at 98°C, and adjust the pH to 6.0 when the temperature drops to 35°C to obtain a sodium tripolyphosphate solution; take 2% of the dry basis of starch %H 2 o 2 (mass concentration 25%, food grade) mixed with sodium tripolyphosphate solution;

[0033] (3) Spray the mixed solution in step (2) evenly in the mixed starch of step (1), slowly spray to make it fully mixed, and keep stirring for 20 minutes after the spraying is completed to make it efficiently mixed;

[0034] (4) The mixed starch mixed in step (3) with the mixed solution is heated up to 70°C under the pressure of 250Pa, and oxidatively dehydrated for 1.5h. After the oxidative d...

Embodiment 2

[0038] A preparation method of oxidized phosphate starch for ham sausage, the steps of the preparation method are as follows:

[0039] (1) 350g cornstarch is mixed with 150g waxy cornstarch evenly to prepare mixed starch;

[0040] (2) Take 1.5% sodium tripolyphosphate on a dry basis of starch and dissolve it in an appropriate amount of 95°C hot water, and adjust the pH to 5.5 when the temperature drops to 35°C to obtain a sodium tripolyphosphate solution; take 2% of the dry basis of starch %H 2 o 2 (mass concentration 25%, food grade) mixed with sodium tripolyphosphate solution;

[0041] (3) Spray the mixed solution in step (2) evenly in the mixed starch of step (1), slowly spray to make it fully mixed, and keep stirring for 18 minutes after the spraying is completed to make it efficiently mixed;

[0042] (4) Warm up the mixed starch obtained by mixing step (3) with the mixed solution uniformly under the pressure of 50 Pa to 65° C., and carry out oxidative dehydration for 2...

Embodiment 3

[0046] A preparation method of oxidized phosphate starch for ham sausage, the steps of the preparation method are as follows:

[0047] (1) 400g cornstarch is mixed with 100g waxy cornstarch evenly to prepare mixed starch;

[0048] (2) Get 2% sodium tripolyphosphate on a dry basis of starch and dissolve it in an appropriate amount of hot water at 98°C, and adjust the pH to 6.0 when the temperature drops to 35°C to obtain a sodium tripolyphosphate solution; take 2% of the dry basis of starch %H 2 o 2 (mass concentration 25%, food grade) mixed with sodium tripolyphosphate solution;

[0049] (3) Spray the mixed solution in step (2) evenly in the mixed starch of step (1), slowly spray to make it fully mixed, and keep stirring for 20 minutes after the spraying is completed to make it efficiently mixed;

[0050] (4) Warm up the mixed starch obtained by mixing step (3) with the mixed solution uniformly under the pressure of 150 Pa to 60° C., and carry out oxidative dehydration for ...

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Abstract

The invention relates to a preparation method of phosphate oxide starch for ham sausages, and belongs to the technical field of preparation of modified starch. Corn starch and glutinous corn starch are used as raw materials, and a hydrogen peroxide solution which is 1.5-2.5% of the dry basis mass of starch and sodium tripolyphosphate which is 1.5-2% of the dry basis quality of the starch are usedas phosphate oxide reagents. A semi-dry method is used for preparing the phosphate oxide starch. According to the prepared phosphate oxide starch, the phosphorus remaining content is smaller than or equal to 0.4%, the replacement degree is smaller than or equal to 0.2, and the phosphate oxide starch has favorable paste stability, stirring resistance, high viscosity and good transparency. When thephosphate oxide starch is added to foods, the food texture and the organoleptic attributes are improved. When the phosphate oxide starch is added to the ham sausages, moisture can be maintained, the separation out of fat can be prevented, nutrient components and flavor can be reserved, and the ham sausages can have good elasticity.

Description

technical field [0001] The invention relates to a method for preparing oxidized phosphate starch for ham sausage, and belongs to the technical field of modified starch preparation. Background technique [0002] Starch is often used as a quality improver in meat products, especially in various ham sausage products. As a traditional thickener and humectant, starch is widely used and used in a large amount, which is unmatched by other food additives. Raw starch can improve the quality of meat products to a certain extent, but with the improvement of people's living standards, the requirements for the quality, flavor and taste of meat products are getting higher and higher, and the addition of raw starch to meat products has already improved the quality Can not meet people's requirements, so suitable special modified starch has become a hot spot for selection. [0003] For ham sausage and sausage products, how to make the minced meat form a stable gel without water analysis an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/219A23L13/40A23L13/60
CPCA23L13/42A23L13/65A23L29/219
Inventor 刘峰李克文李发财栾庆民孔刘娟贾慧慧肖玉婧
Owner BAOLINGBAO BIOLOGY
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