Preparation method of nano-corn starch for improving high temperature resistance of candies

A technology of corn starch and high temperature resistance, which is applied in confectionery, confectionary industry, food preservation, etc., can solve the problems of easy melting and stickiness, and achieve the effects of inhibiting moisture absorption, increasing porosity, and improving bonding fastness

Inactive Publication Date: 2020-01-17
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

At present, starch sugar, amino acid, monosodium glutamate, and adhesives derived from corn starch can be widely used in food, chemical and paper industries, increasing the application range of corn. Among them, corn starch can improve the food quality when used in jelly, candy and yogurt. Thickening and transparency can improve the flavor and appearance of food; however, when used in candy, because cornstarch has high hygroscopicity, it will cause the candy to absorb water more easily, and it will easily melt and become sticky after encountering high temperature. The requirements for the storage and sales environment of candies are relatively high, so there is a need for a corn starch that can improve the high temperature resistance of candies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of the nano-corn starch that improves candy high temperature resistance, comprises the following steps:

[0023] Add sodium bicarbonate solution with a mass percentage concentration of 2.5% to the cornstarch, stir at 70r / min for 15min to make the water content of the cornstarch 50-55%, stir evenly, and let it stand at 4°C for 3h to make the bicarbonate Sodium solution slowly penetrates into corn starch granules, neutralizes sulfurous acid or sulfur dioxide added during the preparation of corn starch, weakens the binding fastness of α-1,6 glycosidic bonds, increases the whiteness and film-forming properties of corn starch, and reduces the Hygroscopicity, wetting corn starch; the preparation method of corn oil is: heat the refined corn oil to 140~160°C in vacuum, keep it warm for 3 minutes, and cool it to room temperature naturally; then add corn oil to the wet corn starch, and add corn oil The amount is 17% of the weight of corn starch, and t...

Embodiment 2

[0028] A kind of preparation method of the nano-corn starch that improves candy high temperature resistance, comprises the following steps:

[0029]Add sodium bicarbonate solution with a mass percentage concentration of 2.6% to the cornstarch, stir at 75r / min for 18min, make the water content of the cornstarch 50~55%, stir evenly, and let it stand at 6°C for 3.5h to make the carbonic acid Sodium hydrogen solution slowly penetrates into corn starch granules, neutralizes the sulfurous acid or sulfur dioxide added during the preparation of corn starch, weakens the binding fastness of α-1,6 glycosidic bonds, increases the whiteness and film-forming properties of corn starch, and reduces the corn starch The hygroscopicity of the cornstarch can be wetted; the preparation method of corn oil is: heat the refined corn oil to 140~160°C in vacuum, keep it warm for 4 minutes, and cool it to room temperature naturally; then add corn oil and corn oil to the wetted cornstarch The addition am...

Embodiment 3

[0034] A kind of preparation method of the nano-corn starch that improves candy high temperature resistance, comprises the following steps:

[0035] Add sodium bicarbonate solution with a mass percentage concentration of 2.7% to the cornstarch, stir at 80r / min for 20min, make the water content of the cornstarch 50~55%, stir evenly, and let it stand at 8°C for 4h to make the bicarbonate Sodium solution slowly penetrates into corn starch granules, neutralizes sulfurous acid or sulfur dioxide added during the preparation of corn starch, weakens the binding fastness of α-1,6 glycosidic bonds, increases the whiteness and film-forming properties of corn starch, and reduces the Hygroscopicity, get wet corn starch; the preparation method of corn oil is: heat the refined corn oil to 140~160°C in vacuum, keep it warm for 5 minutes, and cool to room temperature naturally; then add corn oil to the wet corn starch, and add corn oil The amount is 19% of the weight of corn starch, and then h...

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PUM

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Abstract

The invention mainly relates to the technical field of corn starch processing, and discloses preparation method of nano-corn starch for improving the high temperature resistance of candies. The preparation method includes the following steps: wetting, high-pressure treatment, freeze-drying, ultrafine crushing, electrification treatment, drying, and packaging. The preparation method of nano-corn starch for improving the high temperature resistance of candies is simple. The prepared nano-corn starch does not have hygroscopicity, but has good dispersibility, can be closely adhered to candies, hasa protective effect on candies, inhibits candies from absorbing water, and prevents candies from being molten and deformed in a hot and humid environment. Thereby, the shelf life of candies is prolonged, the storage and sales environment of candies is extended, and the storage and sales costs are saved.

Description

technical field [0001] The invention mainly relates to the technical field of corn starch processing, in particular to a preparation method of nano corn starch that improves the high temperature resistance of candies. Background technique [0002] Corn is an important food crop and feed crop, and it is also the crop with the highest total output in the world. Its planting area and total output are second only to rice and wheat. Corn has always been known as a longevity food, rich in starch, protein, fat, Vitamins, trace elements, cellulose, etc., have great potential to develop high-nutrition, high-biological function foods; among them, corn starch is also known as corn starch, commonly known as six-grain powder; white and slightly yellowish powder, corn with 0.3% After impregnated with sulfurous acid, it is made through crushing, sieving, precipitation, drying, grinding and other processes. Ordinary products contain a small amount of fat and protein, etc.; it has strong hyg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/34A23G3/54A23L3/3562
CPCA23G3/343A23G3/42A23G3/54A23L3/3562A23V2002/00A23V2250/5118
Inventor 孙玉政王建张学亮
Owner 安徽金玉米农业科技开发有限公司
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