Preparation method of very fine starch

A technology of micronized starch and starch, which is applied in the field of preparation of micronized starch, can solve the problems of long processing time, large loss, and high energy consumption, and achieve the effects of short crushing time, low cost, and low energy consumption

Inactive Publication Date: 2007-05-09
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the preparation of the above-mentioned micronized starch, either the energy consumption is extremely high and the loss is large (such as jet milling); or the cost is relatively high (such as wet processing needs to be combined with spray drying); or the processing time is long and the efficiency is low (such as ordinary ball milling method)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] High-frequency vibrating frozen ball mill, 1.0Kg of zirconia balls, 200g of rice starch with a moisture content of 5.0%, ball milled at 1450Hz and -4°C for 5, 10, 15, 20, and 30 hours respectively. A micronized starch sample was obtained. Its particle size distribution is shown in Table 1:

[0017] time (h)

Embodiment 2

[0019] High-frequency vibrating frozen ball mill, 1.0Kg zirconia balls, 100g rice starch with a moisture content of 25%, ball milled at 1450Hz and -20°C for 5, 10, 15, 20, 30 hours respectively. A micronized starch sample was obtained. Its particle size distribution is shown in Table 2:

[0020] time (h)

Embodiment 3

[0022] High-frequency vibrating frozen ball mill, 1.2Kg zirconia balls, 400g rice starch with a moisture content of 15%, ball milled at 1450Hz and -1°C for 2, 10, 15, 20, and 25 hours respectively. A micronized starch sample was obtained. Its particle size distribution is shown in Table 3:

[0023] time (h)

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PUM

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Abstract

A process for preparing superfine starch from ordinary starch features HF vibration type ball grinding at-20- -1 deg.C for 2-30 hr. The weight ratio of starch to grinding balls or rods is 1:(3-20).

Description

technical field [0001] The invention belongs to a method for preparing micronized starch, and in particular relates to a method for preparing micronized starch by using a ball mill. Background technique [0002] In recent years, the modification of starch granule size and its properties have been paid more and more attention in various applications. Under the physical crushing of starch granules, as the size, shape and uniformity change, the aggregation structure of starch molecules also changes, resulting in corresponding changes in physical and chemical properties such as dispersibility, solubility, gelatinization properties and chemical activity. Compared with the traditional chemical denaturation method, physical crushing of starch to make its granules finer is a new idea and method for deep processing of starch, and the product has wider uses. [0003] The preparation of micronized starch usually has two categories: chemical method and physical method. At present, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/04
Inventor 李斌谢笔钧张文卉熊汉国
Owner HUAZHONG AGRI UNIV
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