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Method for preparing thermodynamically metastable lyophobic sol from Janus ginseng starch particles

A thermodynamic and starch technology, which is applied in the field of preparation of thermodynamic metastable lyophobic sols from Janus ginseng starch particles, can solve the problems that cannot be applied in the field of food processing, and no Janus granules have been found, and achieve the effect of improving stability

Active Publication Date: 2022-04-15
CHANGCHUN VOCATIONAL INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In the past ten years, domestic and foreign scholars have widely used organic chemical reagents to graft and modify inorganic substances or organic polymers to construct Janus particles. Janus particles prepared by these methods can be used in chemical industry, energy and other fields, but Cannot be applied in the field of food processing
Up to now, there is still no report on the construction of food-grade Janus granules

Method used

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  • Method for preparing thermodynamically metastable lyophobic sol from Janus ginseng starch particles
  • Method for preparing thermodynamically metastable lyophobic sol from Janus ginseng starch particles
  • Method for preparing thermodynamically metastable lyophobic sol from Janus ginseng starch particles

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Embodiment Construction

[0020] see figure 1 , figure 2 , image 3 and Figure 4 shown.

[0021] Step 1: Put ginseng starch at a concentration of 0.5 g / 100mL in deionized water, and stir with a magnetic stirrer at a speed of 80 r / min for 60 min to swell the ginseng starch to form a suspension; heat the suspension to 105 °C, And keep it for 30 minutes to dissolve the ginseng starch molecules to form a gelatinous liquid; at room temperature 25 °C, use a magnetic stirrer to stir the gelatinous liquid at a speed of 60 r / min until it cools to room temperature; The liquid is added dropwise to absolute ethanol that is stirred at a speed of 80 r / min, so that the ginseng starch molecules are agglomerated into particles. The volume of each drop of gelatinous liquid is 100 microliters, and the volume of absolute ethanol and gelatinous liquid The ratio was 10:1, and the stirring was continued for 15 min after the addition was completed; the mixture of absolute ethanol and colloidal liquid was placed in a cen...

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Abstract

The invention discloses a method for preparing thermodynamically metastable lyophobic sol from Janus ginseng starch particles. 3. Preparation of Janus ginseng starch particles; step 4, preparation of lyophobic sol; step 5, intensive dispersion of the lyophobic sol obtained in step 4 to obtain thermodynamically metastable lyophobic sol; the present invention uses ginseng starch particles to prepare The Janus granules have realized the thermodynamic metastabilization of the lyophobic sol, which has practical reference value for the application of Janus ginseng starch particles in the field of food processing.

Description

technical field [0001] The invention relates to a method for preparing a thermodynamic metastable lyophobic sol by using Janus granules, in particular to a method for preparing a thermodynamic metastable lyophobic sol with Janus ginseng starch particles. Background technique [0002] Hydrophobic sols are two immiscible phases (such as oil and water), in which one phase (such as oil) is suspended in the form of particles in the other phase (such as water) to form a dispersion system. Lyophobic sol is one of the most common food systems, and it constitutes the precursor of many foods, such as milk, whipped cream, instant milk powder, etc. At the same time, it is also indispensable in the fields of chemical industry and medicine. Basic component systems, such as latex paint, drilling fluid, lotion, oral medicine, etc. Hydrophobic sol products are prone to phase separation (such as oil-water separation) during processing and storage, resulting in product quality deterioration, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/075A23L29/00A23L29/30C08B31/04C08B30/14C08J3/14C08L3/02C08L3/06
CPCA23L29/00A23L29/30C08B31/04C08B30/14C08J3/14C08J2303/06C08J2303/02A23V2002/00A23V2200/20A23V2250/5118
Inventor 王然张春玉李亚茹
Owner CHANGCHUN VOCATIONAL INST OF TECH
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