A kind of citrate starch and preparation method thereof

A technology of citric acid ester and citric acid, applied in the field of starch modification, can solve the problems of difficult continuous preparation, high cost of energy consumption, complicated preparation process and the like, and achieve the effects of continuous preparation, convenient operation and simple process

Active Publication Date: 2021-06-04
JIMEI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The preparation process of this method is complicated, the time is long, and the temperature is high, resulting in high costs such as energy consumption, and continuous preparation is difficult.

Method used

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  • A kind of citrate starch and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Mix the dried starch dry base with citric acid at a mass ratio of 4:1, add deionized water and NaOH, and blend evenly. Wherein, the sum of the added amount of deionized water and the water content of the starch is 20% by weight of the dry basis of the starch, and sodium hydroxide accounts for 3% by weight of the dry basis of the starch. The raw materials were mixed evenly, and the bag was sealed, kept for 6 hours, and then the bag was opened to obtain a premix. Add the premix from the feeding hopper of the subcritical extrusion equipment. The temperature of the equipment is set at 120°C, the screw speed is 20r / min, and the modified starch is prepared by continuous extrusion. After passing through a 100-mesh sieve, powder modified starch was obtained, and unreacted citric acid was eluted with ethanol to obtain citrate starch, and the degree of substitution was determined to be 0.23. The sample was scanned and analyzed by an infrared spectrometer, and the results are sho...

Embodiment 2

[0031] Mix the dried starch dry base with citric acid at a mass ratio of 8:1, add deionized water and sodium carbonate, and blend evenly. Wherein, the sum of deionized water addition and starch water content is 15wt% of starch dry basis, and sodium carbonate accounts for 9wt% of starch dry basis. After mixing all raw materials, seal the bag, keep it for 4 hours, and then open the bag to obtain the premixed things. Add the premix from the feeding hopper of the subcritical extrusion equipment. The temperature of the subcritical extrusion equipment is set at 110°C, the screw speed is 15r / min, and the modified starch is prepared by continuous extrusion. After the long strips are cut, they are dried at 80°C After crushing for 3 hours, pass through a 100-mesh sieve to obtain powder modified starch, elute unreacted citric acid with ethanol to obtain citrate starch, and measure its degree of substitution to be 0.07. The sample was scanned and analyzed by an infrared spectrometer, and...

Embodiment 3

[0033] Mix the dried starch dry base with citric acid at a mass ratio of 6:1, add deionized water and KOH, and blend evenly. Wherein, the sum of the amount of deionized water and the water content of the starch is 30wt% of the dry weight of the starch, and KOH accounts for 0.5wt% of the dry weight of the starch. After mixing the raw materials, the bag is sealed, kept for 4 hours, and the bag is opened to obtain the pre-packaged product. mixture. Add the premix from the feeding hopper of the subcritical extrusion equipment. The temperature of the subcritical extrusion equipment is set at 130°C and the screw speed is 25r / min. Continuous extrusion is used to prepare modified starch. After cutting the obtained long strips, dry at 50°C. After 12 hours of crushing, powder modified starch was obtained by passing through an 80-mesh sieve, and unreacted citric acid was eluted with ethanol to obtain citrate starch, and the degree of substitution was determined to be 0.21. The sample wa...

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Abstract

The invention relates to a citrate starch and a preparation method thereof. The preparation method of the citrate starch comprises the following steps: mixing starch and citric acid, adding deionized water and an alkaline catalyst to blend evenly, sealing and placing, and then Put it into subcritical extrusion equipment, and the extruded product obtained is dried, crushed and sieved, and washed with alcohol to remove impurities to obtain citrate starch with a degree of substitution ≥ 0.01. The invention adopts subcritical water extrusion to prepare citrate starch with a substitution degree value of more than 0.01, which is convenient to operate, simple in process, and can realize continuous preparation, which solves the technical problems of citrate starch preparation in the past and can greatly promote lemon The industrialized production of ester starch has a broad market space.

Description

technical field [0001] The invention relates to the technical field of starch modification, in particular to citrate starch and a preparation method thereof. Background technique [0002] Citric acid and starch used as food sour agent, antioxidant and pH regulator can be esterified into citrate starch (Starch Citrate, SC) under certain conditions. Adding SC to food products such as bread, crackers, pasta and extruded products can improve product quality. [0003] However, compared with other modified starches, the current citrate starch modification process has the characteristics of complex preparation process, long cycle, high energy consumption, and low output, which seriously restricts the industrialization of SC and its application in food. Therefore, it is necessary to develop A continuous, modified high-efficiency production technology in order to increase SC production. At present, there are no SC products sold on the market as food additives or excipients. If in-d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/04
CPCC08B31/04
Inventor 陈福泉陈发河张珅吴光斌刘光明倪辉曾珺
Owner JIMEI UNIV
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