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Preparation method of oxidized starch

A technology of oxidized starch and native starch, applied in the field of modified starch, can solve the problems of poor processing performance of oxidized starch, and achieve the effects of good thickening effect, good stability and simplified process operation.

Pending Publication Date: 2021-08-31
江苏天将生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] During the traditional process of producing oxidized starch, a large amount of foam will be formed, and the oxidized starch thus prepared has poor processability in food applications

Method used

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  • Preparation method of oxidized starch

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preparation example Construction

[0029] The invention provides a kind of preparation method of oxidized starch, comprises the steps:

[0030] Mix raw starch and water to prepare starch milk;

[0031] Adjust the pH of starch milk to 5.5-7.0, add protease to carry out enzymatic hydrolysis reaction, the temperature of enzymatic hydrolysis reaction is 30°C-45°C;

[0032] After the enzymatic hydrolysis reaction is finished, an oxidizing agent is added to the obtained reactant to carry out oxidation reaction to prepare oxidized starch.

[0033] The present invention systematically studies the traditional preparation process of oxidized starch and finds that the reason why the traditional preparation process is prone to produce a large amount of foam in the process of preparing oxidized starch is that: since the original starch is natural starch, there are usually protein impurities, protein A large number of foams will appear during the oxidation process of impurities, which will have a more obvious impact on the ...

Embodiment 1

[0063] The present embodiment provides a kind of preparation method of oxidized starch, and the steps are as follows:

[0064] (1) Take 1kg waxy corn starch, add water to prepare starch milk, the mass concentration of waxy corn starch in the starch milk is 35%;

[0065] (2) Warm up the starch milk to 30°C, add 3.0% aqueous sodium hydroxide solution to adjust the pH to 6.6, add 0.05 g of protease, stir for 30 minutes, and carry out enzymatic hydrolysis;

[0066] (3) Adding mass concentration in step (2) enzymolysis reaction garnate is 3.0% sodium hydroxide aqueous solution, adjusts pH to 8.5, drips the periodic acid aqueous solution (mass concentration) after the refrigeration of 0.6% waxy corn starch quality 10%), the dropping time is 40min, then an appropriate amount of 3.0% sodium hydroxide aqueous solution is added to keep the pH at 8.5, and the reaction is carried out at 30°C for 2h;

[0067] (4) Neutralize, wash, dehydrate, dry, pack to obtain the finished product and de...

Embodiment 2

[0069] The present embodiment provides a kind of preparation method of oxidized starch, and the steps are as follows:

[0070] (1) Take 1kg waxy corn starch, add water to prepare starch milk, the mass concentration of waxy corn starch in the starch milk is 35%;

[0071] (2) Warm up the starch milk to 35°C, add 3.0% aqueous sodium hydroxide solution to adjust the pH to 6.6, add 0.05 g of protease, stir for 30 minutes, and carry out enzymatic hydrolysis;

[0072] (3) Adding mass concentration in step (2) enzymolysis reaction garnate is 3.0% sodium hydroxide aqueous solution, adjusts pH to 8.5, drips the periodic acid aqueous solution (mass concentration) after the refrigeration of 0.6% waxy corn starch quality 10%), the dropping time was 40min, and then an appropriate amount of 3.0% sodium hydroxide aqueous solution was added to maintain the pH at 8.5, and the reaction was carried out at 35°C for 2h;

[0073] (4) Neutralize, wash, dehydrate, dry, pack to obtain the finished pro...

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Abstract

The invention relates to a preparation method of oxidized starch. The preparation method comprises the following steps: mixing native starch and water to prepare starch milk; adjusting the pH of the starch milk to 5.5-6, adding protease, and carrying out an enzymatic hydrolysis reaction at 30-45 DEG C; and after the enzymolysis reaction is finished, adding an oxidizing agent into an obtained reactant to carry out oxidation reaction, so as to prepare the oxidized starch. In the preparation process of the oxidized starch and before the oxidation reaction, the protease is added and proper temperature and pH value conditions are controlled for the first time, so that protein impurities in the original starch can be effectively removed, and a large amount of foams are effectively prevented from appearing in the oxidation reaction process.

Description

technical field [0001] The invention relates to the technical field of modified starch, in particular to a preparation method of oxidized starch. Background technique [0002] Modified starch for food is a kind of modified starch or starch derivative added to food to improve or improve food quality. This kind of modified starch is mainly used as auxiliary materials in food ingredients, such as thickeners, freeze-thaw stabilizers and emulsifiers, etc. It mainly plays the role of anti-freezing and water retention, which helps to improve the processing process and product quality. The quantity is small, the price is economical, and the food quality is stable. [0003] There are 13 categories of modified starch that are allowed to be used in food in my country, such as oxidized starch and hydroxypropyl distarch phosphate. Oxidized starch is a kind of starch derivative produced by natural starch (native starch) under the action of oxidizing agent, which can be used in Rice noodl...

Claims

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Application Information

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IPC IPC(8): C08B31/18C08B30/04
CPCC08B31/18C08B30/04
Inventor 邵亚东李冬成刘大伟金本雷邬存斌
Owner 江苏天将生物科技有限公司
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