Epoxy resin modified high-stability instant water chestnut flour and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to epoxy resin modified high-stability instant water chestnut flour, which is prepared from the following components: water chestnut flour, epoxy resin, a coupling agent, a stabilizing agent, an anti-caking agent, an emulsifier, a flexible regulator and ethanol. Through synergistic modification of the epoxy resin and the coupling agent, a stable cross-linked network is constructed, and reasonable pre-dispersion and in-situ modification procedures are matched, so that the dispersity and the dissolution efficiency of the water chestnut flour are greatly improved, the moisture absorption and caking phenomena are inhibited, the contradiction that fast brewing and low moisture absorption are difficult to consider in the prior art is broken, and the water chestnut flour has good market prospects. And the use convenience and the storage safety of the product are obviously improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a high-stability instant horse hoof powder modified by epoxy resin and a preparation method thereof. BACKGROUND

[0002] As a kind of convenient food raw material, instant horse hoof powder is widely used in food processing field and daily consumption due to its natural flavor and rich nutrition. With the continuous improvement of consumers' demand for convenient food, the market puts forward higher requirements for the instant horse hoof powder in terms of mixing efficiency, stability and eating taste.

[0003] In the prior art, in order to improve the performance of instant horse hoof powder, the related technology usually adopts a single modification method or a simple component mixing method. Some technologies add stabilizing agents, anti-blocking agents and other additives to improve stability, but lack systematic modification design, which makes it difficult to form a synergistic effect among the additives and cannot fundamentally solve the existing problems of the product. Other technologies use resin crosslinking or polysaccharide coating modification methods, which can improve the stability to a certain extent, but often cause deterioration of product taste, such as roughness and residue. At the same time, the existing technology generally has the technical bottleneck of poor performance synergy. For example, some technologies introduce a pre-gelatinization process to speed up the mixing speed, but it easily causes a large increase in moisture absorption rate, leading to easy caking during storage. While the technology scheme focusing on reducing the moisture absorption rate often prolongs the mixing time, affecting the convenience of use. In addition, the existing instant horse hoof powder also has the problems of insufficient thermal stability, easy separation after storage, high caking rate and other problems. These defects are interrelated and difficult to solve simultaneously, making it difficult for the product to meet the market demand and limiting the further promotion and application of instant horse hoof powder. SUMMARY

[0004] The present application relates to the technical field of food processing, in particular to a high-stability instant horse hoof powder modified by epoxy resin and a preparation method thereof.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a high-stability instant horse hoof powder modified by epoxy resin, which is composed of the following components: horse hoof powder, epoxy resin, coupling agent, stabilizing agent, anti-blocking agent, emulsifier, flexibility regulator and ethanol.

[0006] A preparation method of a high-stability instant horse hoof powder modified by epoxy resin, comprising the following steps: (1) Raw material preparation: the horse hoof powder, epoxy resin, coupling agent, stabilizing agent, anti-blocking agent, emulsifier, flexibility regulator and ethanol according to claim 1 are weighed according to the proportion; (2) Pre-dispersion: mix and stir the epoxy resin and ethanol uniformly to obtain a modifier solution; add the coupling agent and flexibility regulator to the modifier solution and continue to stir; (3) In-situ modification: The mixture obtained in step (2) is added to the water chestnut powder and stirred at a set temperature for reaction; (4) Composite mixing: Add stabilizer, anti-caking agent and emulsifier to the modified water chestnut powder in step (3), and mix at a set temperature; (5) Drying: The mixture obtained in step (4) is dried at a set temperature; (6) Spray drying: The dried mixture is spray dried, and the inlet and outlet air temperatures are controlled to obtain instant water chestnut powder.

[0007] Preferably, the epoxy resin is E-44 type epoxy resin or E-51 type epoxy resin.

[0008] Preferably, the coupling agent is a coupling agent containing an amino functional group or a coupling agent containing an epoxy functional group; the coupling agent containing an amino functional group is KH-550, and the coupling agent containing an epoxy functional group is KH-560.

[0009] Preferably, the stabilizer is maltodextrin or hydroxypropyl methylcellulose.

[0010] Preferably, the emulsifier is glyceryl monostearate, or a compound of glyceryl monostearate and sucrose ester, or a compound of glyceryl monostearate, sucrose ester and Tween 80.

[0011] Preferably, the flexibility modifier is PEG-400, or a compound of PEG-400 and glycerin.

[0012] Preferably, in step (2), the stirring rate for pre-dispersion is 300-400 revolutions per minute, and the stirring time is 15-25 minutes; In step (3), the in-situ modification temperature is 67-70℃, and the stirring reaction time is 1.3-1.5 hours; In step (5), the drying temperature is 60-70℃ and the drying time is 1.5-2.5 hours; In step (6), the inlet air temperature of the spray dryer is 170-190℃ and the outlet air temperature is 80-90℃.

[0013] Preferably, between step (1) and step (2), a pre-gelatinization process is also included: water chestnut powder is put into a twin-screw extruder, the barrel temperature and screw speed are controlled to perform pre-gelatinization, and after cooling, it is crushed and sieved.

[0014] Preferably, in the pregelatinization process, the barrel temperature is 110-120℃, the screw speed is 180-220 revolutions per minute, the pregelatinization degree is controlled at 60-65, and the material is pulverized and passed through an 80-mesh sieve.

[0015] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention constructs a stable cross-linked network through the synergistic modification of epoxy resin and coupling agent. Combined with reasonable pre-dispersion and in-situ modification processes, it significantly improves the dispersibility and dissolution efficiency of water chestnut powder, while suppressing the phenomenon of moisture absorption and clumping. It breaks the contradiction between quick mixing and low moisture absorption in the prior art, and significantly improves the product's ease of use and storage safety.

[0016] 2. This invention, by introducing a flexibility modifier and optimizing its compounding scheme, effectively improves the taste characteristics of the modified product without sacrificing stability, enhancing its smoothness and lack of residue. This design, through the synergistic effect of cross-linking modification and flexibility balance, overcomes the bottleneck of taste deterioration in modified products in existing technologies, achieving a simultaneous balance between high stability and good taste.

[0017] 3. Through the optimization and integration of the pregelatinization process, the scientific compounding of additives, and the precise control of process parameters, the thermal stability and storage stability of the product are greatly enhanced, effectively reducing clumping during storage and stratification after reconstitution, and extending the shelf life of the product.

[0018] 4. The preparation process of this invention is scientifically sound and rationally designed, with each step working in synergy to fully utilize the functions of each component. The product exhibits balanced and excellent performance across all indicators, with overall quality far exceeding existing technologies. This technical solution provides an effective path for upgrading the performance of instant water chestnut powder, and the product has broad market application prospects, contributing to technological advancements in the instant food ingredient industry. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1: (1) Raw material composition Total mass 100 parts, water chestnut flour 92 parts, epoxy resin 1.8 parts (E-44 type, epoxy value 0.41 to 0.47 eq / 100g), coupling agent 0.4 parts (KH-550 containing amino functional groups), stabilizer 4.5 parts (maltodextrin with DE value 15), anti-caking agent 0.2 parts (silica with particle size 10 to 20 micrometers), emulsifier 0.8 parts (glyceryl monostearate), flexibility modifier 0.3 parts (PEG-400), ethanol 8 parts.

[0021] (2) Preparation steps Strictly follow the core process parameters: drying temperature 65℃, time 2 hours; pre-dispersion stirring rate 300 rpm, time 15 minutes; in-situ modification temperature 70℃, time 1.5 hours; compound stirring temperature 45℃, time 30 minutes; spray drying inlet air 180℃, outlet air 85℃.

[0022] Example 2: (1) Raw material composition The total mass is 100 parts, and the proportions are adjusted based on Example 1: 92.5 parts water chestnut powder, 1.3 parts epoxy resin replaced with E-51 type with an epoxy value of 0.48 to 0.54 eq / 100g, 0.3 parts coupling agent (KH-550), 4.6 parts stabilizer (maltodextrin), 0.2 parts anti-caking agent (silica), 0.8 parts emulsifier (glyceryl monostearate), 0.3 parts flexibility modifier (PEG-400), and 7 parts ethanol.

[0023] (2) Adjustment of preparation steps E-51 epoxy resin has higher reactivity than E-44. Therefore, the pre-dispersion stirring rate was increased to 350 rpm and the time was extended to 20 minutes to ensure that the modifier was fully dissolved. The in-situ modification temperature was reduced to 68°C and the time was shortened to 1.3 hours to avoid excessive reaction leading to starch molecule degradation. The remaining parameters were the same as in Example 1.

[0024] Example 3: (1) Raw material composition The total mass is 100 parts, and the proportions are adjusted based on Example 2: 91 parts water chestnut powder, 2.0 parts epoxy resin (E-51 type), 0.6 parts coupling agent (KH-560 containing epoxy functional groups is replaced), 5.0 parts stabilizer (maltodextrin is used), 0.3 parts anti-caking agent (silica is used), 0.8 parts emulsifier (glyceryl monostearate is used), 0.3 parts flexibility modifier (PEG-400 is used), and 8 parts ethanol.

[0025] (2) Adjustment of preparation steps The epoxy functional groups of KH-560 and the epoxy groups of E-51 epoxy resin can form a synergistic reaction. Therefore, the pre-dispersion stirring rate is increased to 400 rpm and the time is extended to 25 minutes to ensure sufficient contact of the functional groups. The in-situ modification temperature is raised back to 70°C and the time is restored to 1.5 hours to ensure complete interfacial crosslinking reaction. The remaining parameters are consistent with those in Example 2.

[0026] Example 4: (1) Raw material composition The total mass is 100 parts, and the proportions are adjusted based on Example 3: 91.2 parts water chestnut powder, 2.0 parts epoxy resin (E-51 type), 0.6 parts coupling agent (KH-560 type), 4.8 parts stabilizer (replaced with hydroxypropyl methylcellulose and viscosity 400 mPa·s), 0.3 parts anti-caking agent (silica type), 0.9 parts emulsifier (a mixture of glyceryl monostearate and sucrose ester in a 1:1 mass ratio), 0.2 parts flexibility modifier (PEG-400 type), and 8 parts ethanol.

[0027] (2) Adjustment of preparation steps Hydroxypropyl methylcellulose needs to be gently dispersed to avoid clumping. Therefore, when preparing the compound additives, the stabilizer is added first, and the mixture is stirred at 50°C for 20 minutes. Then, the anti-caking agent and compound emulsifier are added, and the mixture is cooled to 45°C and stirred for another 20 minutes. The remaining parameters are the same as in Example 3.

[0028] Example 5: (1) Raw material composition The total mass is 100 parts, with the following adjusted proportions based on Example 4: 89 parts water chestnut powder, 2.2 parts epoxy resin (E-51 type), 0.7 parts coupling agent (KH-560 type), 5.5 parts stabilizer (hydroxypropyl methylcellulose type), 0.3 parts anti-caking agent (silica type), 1.2 parts emulsifier (a mixture of glyceryl monostearate, sucrose ester, and Tween 80 in a mass ratio of 2:1:1), 0.3 parts flexibility modifier (PEG-400 type), and 9 parts ethanol.

[0029] (2) Adjustment of preparation steps A pregelatinization process was added. After the water chestnut flour was dried, it was fed into a twin-screw extruder with a barrel temperature of 110 to 120°C and a screw speed of 200 rpm. The degree of pregelatinization was controlled at 60 to 65 parts. After cooling, it was pulverized through an 80-mesh sieve. The in-situ modification temperature was reduced to 67°C and the time was shortened to 1.4 hours to avoid excessive cross-linking of the pregelatinized starch. The spray drying outlet temperature was reduced to 82°C to protect the structure of the pregelatinized starch. The remaining parameters were consistent with those in Example 4.

[0030] Example 6: (1) Raw material composition The total mass is 100 parts, with the following adjusted proportions based on Example 5: 89.5 parts water chestnut powder, 1.8 parts epoxy resin (E-51 type), 0.6 parts coupling agent (KH-560 type), 5.0 parts stabilizer (hydroxypropyl methylcellulose type), 0.3 parts anti-caking agent (silica type), 1.0 part emulsifier (a blend of glyceryl monostearate and sucrose ester in a 1:1 mass ratio), 0.8 parts flexibility modifier (a blend of PEG-400 and glycerol in a 3:1 mass ratio), and 8 parts ethanol.

[0031] (2) Adjustment of preparation steps During pre-dispersion, PEG-400 and glycerin were added together to the ethanol solution, and the stirring speed was 380 rpm for 22 minutes to ensure that the flexibility modifier and epoxy resin were fully mixed. The remaining parameters were the same as in Example 5.

[0032] Comparative Example 1: (1) Raw material composition: 100 parts by total mass, 95 parts by water chestnut powder, 3 parts by stabilizer, 0.5 parts by anti-caking agent, 1.5 parts by emulsifier, no epoxy resin, coupling agent and flexibility modifier; (2) Preparation steps: only drying, pulverizing and mixing, without pre-dispersion, in-situ modification and pre-gelatinization processes, which corresponds to the technical level of basic water chestnut powder in the existing technology.

[0033] Comparative Example 2: (1) Raw material composition: consistent with Example 1, without coupling agent and flexibility modifier; (2) Preparation steps: The epoxy resin ethanol solution is directly added to the water chestnut powder without pre-dispersion process, which corresponds to the conventional practice of single resin modification in the existing technology.

[0034] Comparative Example 3: (1) Raw material composition: 100 parts by total mass, 90 parts by water chestnut powder, 7 parts by stabilizer, 0.5 parts by anti-caking agent, 2.5 parts by emulsifier, no epoxy resin, coupling agent and flexibility modifier; (2) Preparation steps: It includes a pre-gelatinization process, but no in-situ modification or pre-dispersion process, which corresponds to the conventional scheme in the existing technology that focuses on remixing and optimization.

[0035] Comparative Example 4: (1) Raw material composition: Same as in Example 3; (2) Preparation steps: First mix all the additives and then add the epoxy resin solution. The order of mixing the modification and composite additives is reversed. There is no pre-dispersion process. This corresponds to the typical practice of simple combination of multiple components in the existing technology.

[0036] Comparative Example 5: (1) Raw material composition: 100 parts by total mass, 90 parts by water chestnut powder, 3 parts by polysaccharide modifier, 4 parts by stabilizer, 0.5 parts by anti-caking agent, 2.5 parts by emulsifier, without epoxy resin, coupling agent and flexibility regulator; (2) Preparation steps: Polysaccharide modifiers are mixed and reacted with water chestnut powder, corresponding to the conventional non-resin-based modification scheme in the prior art. Test metrics and methods: (1) Preparation time: Take 20g of sample and add 100ml of 85℃ hot water. Stir at a rate of 150 rpm and record the time when it is completely dissolved without particles. (2) Agglomeration rate: Filter the reconstituted liquid and weigh the proportion of undissolved agglomerate to the total mass of the sample; (3) Moisture absorption rate: The sample was placed in an environment of 25°C and 75% relative humidity for 72 hours, and the rate of change in mass was measured. (4) Thermal stability: The sample was placed in an oven at 105℃ for 2 hours, and the solubility retention rate before and after heating was calculated; (5) Storage stability: The sample was sealed and stored in an environment of 25°C and 60% relative humidity for 6 months, and the agglomeration rate after storage was measured; (6) Separation rate: After rehydration and standing for 2 hours, the mass of the lower sediment layer is measured as a percentage of the total mass of the rehydration solution. (7) Taste score: A sensory panel of 10 people will score the smoothness, lack of residue, and flavor retention. The maximum score is 10 points, and the average score will be taken. The test results are shown in Table 1 below: (1) It should be noted that the average preparation time of existing technologies is 38-45 seconds and the moisture absorption rate is 15-22 parts. Even the predicted values ​​of existing technologies can only reach 30-35 seconds and 12-16 parts. In Example 6 of the present invention, the preparation time is 20 seconds and the moisture absorption rate is 7.3 parts, and both indicators reach the optimal level simultaneously. As can be seen from the data progression, after the pre-gelatinization process in Example 5, the preparation time is reduced from 24 seconds to 19 seconds, while the moisture absorption rate only increases slightly from 7.9 parts to 7.5 parts, without the problem of a sharp increase in moisture absorption caused by pre-gelatinization. This data difference proves that the present invention achieves the synergy of fast preparation and low moisture absorption by coupling the epoxy resin crosslinking network with the pre-gelatinization process, rather than simply superimposing them, thus overcoming the core contradiction of existing technologies.

[0037] (2) In the prior art, modification methods to improve stability, such as single epoxy resin crosslinking and polysaccharide coating, often lead to a deterioration in taste. Comparative Example 2 had a taste score of only 6.5, while the average taste score of the prior art was 6.8-7.5, confirming the technical bottleneck that high stability inevitably comes with poor taste. In Example 6 of the present invention, based on the high stability of 96.5 parts thermal stability and 4.5 parts clumping rate after storage, the taste score reached 9.2 parts. Data shows that the introduction of a flexibility modifier is the key: in Example 1, the taste score was 8.1 parts when only PEG-400 was added, while in Example 6, the taste score was improved to 9.2 parts after combining PEG-400 and glycerin, without sacrificing any stability indicators. This proves that the present invention solves the problem that the prior art cannot achieve both high stability and good taste through the synergistic design of crosslinking modification and flexibility balance.

[0038] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only to the claims and their full scope and equivalents.

Claims

1. A highly stable epoxy resin-modified instant water chestnut powder, characterized in that, It is composed of the following components: water chestnut powder, epoxy resin, coupling agent, stabilizer, anti-caking agent, emulsifier, flexibility modifier and ethanol.

2. A method for preparing epoxy resin-modified high-stability instant water chestnut powder, characterized in that, Includes the following steps: (1) Raw material preparation: Weigh the water chestnut powder, epoxy resin, coupling agent, stabilizer, anti-caking agent, emulsifier, flexibility modifier and ethanol as described in claim 1 in proportion; (2) Pre-dispersion: Mix epoxy resin with ethanol and stir evenly to obtain a modifier solution; add coupling agent and flexibility regulator to the modifier solution and continue stirring; (3) In-situ modification: The mixture obtained in step (2) is added to the water chestnut powder and stirred at a set temperature for reaction; (4) Composite mixing: Add stabilizer, anti-caking agent and emulsifier to the modified water chestnut powder in step (3) and mix them at the set temperature; (5) Drying: Dry the mixture obtained in step (4) at a set temperature; (6) Spray drying: The dried mixture is spray dried, and the inlet and outlet air temperatures are controlled to obtain instant water chestnut powder.

3. The epoxy resin modified high-stability instant water chestnut powder according to claim 1, characterized in that, The epoxy resin is either E-44 type epoxy resin or E-51 type epoxy resin.

4. The epoxy resin modified high-stability instant water chestnut powder according to claim 1, characterized in that, The coupling agent is an amino-functionalized coupling agent or an epoxy-functionalized coupling agent; the amino-functionalized coupling agent is KH-550, and the epoxy-functionalized coupling agent is KH-560.

5. The epoxy resin modified high-stability instant water chestnut powder according to claim 1, characterized in that, The stabilizer is maltodextrin or hydroxypropyl methylcellulose.

6. The epoxy resin modified high-stability instant water chestnut powder according to claim 1, characterized in that, The emulsifier is glyceryl monostearate, or a compound of glyceryl monostearate and sucrose ester, or a compound of glyceryl monostearate, sucrose ester and Tween 80.

7. The epoxy resin modified high-stability instant water chestnut powder according to claim 1, characterized in that, The flexibility modifier is PEG-400, or a mixture of PEG-400 and glycerin.

8. The preparation method according to claim 2, characterized in that, In step (2), the stirring rate for pre-dispersion is 300-400 revolutions per minute, and the stirring time is 15-25 minutes; In step (3), the in-situ modification temperature is 67-70℃, and the stirring reaction time is 1.3-1.5 hours; In step (5), the drying temperature is 60-70℃ and the drying time is 1.5-2.5 hours; In step (6), the inlet air temperature of the spray dryer is 170-190℃ and the outlet air temperature is 80-90℃.

9. The preparation method according to claim 2, characterized in that, Between step (1) and step (2), there is also a pre-gelatinization process: water chestnut flour is put into a twin-screw extruder, the barrel temperature and screw speed are controlled to perform pre-gelatinization, and after cooling, it is crushed and sieved.

10. The preparation method according to claim 9, characterized in that, In the pregelatinization process, the barrel temperature is 110-120℃, the screw speed is 180-220 revolutions per minute, the pregelatinization degree is controlled at 60-65, and the product is pulverized and passed through an 80-mesh sieve.

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