New technique for producing starch of octane succinate

Abstract

The invention provides a new production process of octoalkenyl succinate starch, and adopts a method of thermal dextrinization to implement industrialization production of octoalkenyl succinate starch. Its step includes two processes of esterization raw material starch into starch milk, adding dilute alkali to regulate pH value to 8.0-9.0, then adding octoalkenyl succinyl oxide to make heating reaction, after the reaction is completed, adding dilute acid to regulate pH value to about 5.0, then washing and centrifugally-drying; and the dextrinization process includes the following steps: placing the above-mentioned esterized octoalkenyl succinate starch semifinished product in mixer, and adding dilute acid to regulate pH value to 2.4-2.5, predrying, feeding the above-mentioned material into double-cone reactor to make high-temp. vacuum reaction, then discharging material, cooling and packaging finished product.

Description

Technical field: [0001] The invention belongs to a food processing method, in particular to a new process for producing octenyl succinate starch. Background technique: [0002] Octenyl succinate introduces a lipophilic group - octenyl succinate on the starch molecule, so it can form a stable oil-in-water emulsification system in water, so it is widely used in emulsified flavors, powder flavors and oils Powder and other food fields. However, octenyl succinate starch has its particularity in its application. It requires the molecular chain length of starch to be within a certain range. If the molecular chain is too long, it cannot be used at high concentrations due to too high viscosity; If it is short, the embedding stabilization effect is not ideal. Therefore, after starch is esterified and attached with lipophilic groups, it must be dextrinized. On the one hand, the starch molecular chain is shortened to a certain range, and on the other hand, the starch can be soluble in...

AI Technical Summary

Problems solved by technology

[0006] At present, all manufacturers adopt the process of esterification first and then maltodextrinization. This kind of production has very high requirements for process equipment, large investment, and very difficult process control, especially the use of α-amylase for esterified starch. When performing hydrolysis, it is required to achieve a DE value between 8 and 12. The viscosity of the starch paste increases the difficulty of the post-treatment of spray drying, thus easily producing a large number of unqualified products and blocking the spray drying system.

The quality of the product is unstable, and the cost of production is relatively high