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Composite modified starch and production method thereof

A technology for compounding modified starch and production method, which is applied in the fields of climate change adaptation, food ingredients as taste improvers, food ingredients as humectants, etc. Taste and other issues, to achieve the effect of enriching nutrients, enhancing human immunity, and improving the taste of meat

Pending Publication Date: 2022-06-07
GUANGXI HONGHAO STARCH DEV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] 25 minutes, then adjust the pH value to 10.5 to 11.5; 4) add a crosslinking agent to the raw starch slurry after the reaction in step 3), adjust the temperature to 38 to 48 ° C, and react for 2 to 4 hours. After the reaction is completed, the raw starch slurry reduce the temperature to 25-30°C, and adjust the pH value to 5.5-6.0 with a neutralizing agent; 5) wash, centrifuge, and dry the original starch slurry neutralized in step 4); it belongs to the field of starch technology, but The modified starch has poor nutrition and water holding capacity, and cannot improve the nutrition and taste of meat food

Method used

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  • Composite modified starch and production method thereof

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Effect test

Embodiment 1

[0020] In the embodiment of the present invention, a composite modified starch includes the following materials in parts by weight: 65 parts of mixed raw starch, 0.25 parts of trace elements, 2 parts of etherifying agent, 2 parts of cross-linking agent, 0.8 part of lye regulator, acid solution Conditioner 0.8 parts, deionized water 23 parts.

[0021] Further, a kind of production method of composite modified starch, comprises following concrete steps:

[0022] S1: put the mixed raw starch into a mixer, add deionized water and stir to form a slurry with a concentration of 40-42wt%;

[0023] S2: adjust the pH of the slurry to 9-10 by an alkali liquor regulator, and then add an etherifying agent to carry out etherification reaction;

[0024] S3: The pH of the etherified slurry is adjusted to 7-8 by an acid solution regulator, and a cross-linking agent is added for cross-linking reaction until the viscosity reaches 600-800BU;

[0025] S4: After washing the slurry obtained in S3,...

Embodiment 2

[0031] It is prepared completely according to the scheme of Example 1, and what is different from Example 1 is: a composite modified starch, including the following materials in parts by weight: 60-70 parts of mixed native starch, 0.1-0.3 parts of trace elements, 1- 3 parts, 1-3 parts of crosslinking agent, 0.5-1.0 part of lye regulator, 0.5-1.0 part of acid solution regulator, 15-25 parts of deionized water.

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Abstract

The invention relates to the technical field of starch processing, in particular to composite modified starch and a production method thereof, and the composite modified starch comprises the following materials in parts by weight: 60-70 parts of mixed native starch, 0.1-0.3 part of trace elements, 1-3 parts of an etherifying agent, 1-3 parts of a cross-linking agent, 0.5-1.0 part of an alkali liquor regulator, 0.5-1.0 part of an acid solution regulator and 15-25 parts of deionized water. The feed is prepared from green and safe raw materials, has rich nutritional ingredients, can supplement more trace elements for a human body, effectively improves the immunity of the human body, has high water binding capacity, and can effectively improve the meat quality and taste.

Description

technical field [0001] The invention relates to the technical field of starch processing, in particular to a composite modified starch and a production method thereof. Background technique [0002] Modified starch refers to starch that has been processed to change its original physical or chemical properties. Modified starch is mostly used in meat food, which can improve the water-holding and emulsifying properties of meat. [0003] After retrieval, Chinese Patent No. 201410292971.8 discloses a modified starch and a production method thereof, providing a modified starch with high viscosity, good paste liquid elasticity and strong cohesion; the modified starch is prepared by the following methods: 1) Conditioning and washing 2) Add a whiteness stabilizer and stir for 15-25 minutes, then adjust the pH value to 2.0 to 3.0, and adjust the temperature to 35 to 40°C, and acidolysis for 1 to 1.5 hours; 3) Add an alkaline catalyst to adjust the pH value to 6.0 ~7.0, then add inhibi...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L19/00A23L33/10A23L33/16C08B31/00C08B31/08
CPCA23L13/426A23L19/01A23L33/10A23L33/16C08B31/006C08B31/08A23V2002/00A23V2200/14A23V2200/23A23V2200/324A23V2250/5118A23V2250/1592A23V2250/1642A23V2250/1626Y02A40/90
Inventor 许娟刘丽萍卢贵光李秀红
Owner GUANGXI HONGHAO STARCH DEV
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