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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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] During the traditional process of producing oxidized starch, a large amount of foam wil

Method used

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  • Preparation method of oxidized starch
  • Preparation method of oxidized starch
  • Preparation method of oxidized starch

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Example Embodiment

[0029] The present invention provides a method for preparing an oxidized starch, comprising the steps of:

[0030] Mixing raw starch and water to prepare a starch milk;

[0031] Adjusting the starch milk pH of 5.5 to 7.0, addition of the protease enzymatic hydrolysis reaction, the reaction temperature of hydrolysis is 30 ℃ ~ 45 ℃;

[0032] After the hydrolysis reaction, an oxidation reaction was added to the resulting reaction oxidizing agent, oxidized starch prepared.

[0033] The present invention is of the traditional preparation of oxidized starch were systematically studied and found that the conventional manufacturing process during the preparation of oxidized starch readily produce large amounts of foam reason: Since native starch is native starch, which is typically present protein impurities, proteins will be a lot of impurities in the oxidation process of the foam, thereby creating a more significant impact on process operation and the oxidation of the particulate starch...

Example Embodiment

[0062] Example 1

[0063] The present embodiment provides a method of preparing the oxidized starch, the following steps:

[0064] (1) 1kg waxy maize starch is weighed, water was added modulation starch milk, milk concentration of starch is waxy maize starch 35%;

[0065] (2) the starch milk warmed to 30 ℃, and added mass content of 3.0% aqueous sodium hydroxide adjusted to pH 6.6, addition of the protease 0.05g, stirred for 30min, enzymatic hydrolysis reaction;

[0066] (3) in step (2) was added to the resulting enzymatic reaction concentration of 3.0 mass% aqueous sodium hydroxide to adjust the pH to 8.5 (mass concentration of periodic acid aqueous solution was added dropwise waxy maize starch 0.6% by mass of frozen 10%) dropwise over 40min, and then added amount of 3.0 mass% aqueous sodium hydroxide to maintain pH 8.5, for 2h at 30 deg.] C;

[0067] (4) neutralizing, washing, dehydration, and dried, to give the finished packaging and carboxyl content is detected.

Example Embodiment

[0068] Example 2

[0069] The present embodiment provides a method of preparing the oxidized starch, the following steps:

[0070] (1) 1kg waxy maize starch is weighed, water was added modulation starch milk, milk concentration of starch is waxy maize starch 35%;

[0071] (2) the starch milk warmed to 35 ℃, and added mass content of 3.0% aqueous sodium hydroxide adjusted to pH 6.6, addition of the protease 0.05g, stirred for 30min, enzymatic hydrolysis reaction;

[0072] (3) in step (2) was added to the resulting enzymatic reaction concentration of 3.0 mass% aqueous sodium hydroxide to adjust the pH to 8.5 (mass concentration of periodic acid aqueous solution was added dropwise waxy maize starch 0.6% by mass of frozen 10%) dropwise over 40min, and then added amount of 3.0 mass% aqueous sodium hydroxide to maintain pH 8.5, for 2h at 35 ℃;

[0073] (4) neutralizing, washing, dehydration, and dried, to give the finished packaging and carboxyl content is detected.

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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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