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Preparation method of cassava hydroxypropyl distarch glyceride

A technology for tapioca hydroxypropyl distarch glycerol and tapioca starch, which is applied in the field of preparation of tapioca hydroxypropyl distarch glycerol ether, can solve the problems of unevenness, poor product quality, small seeds in planting area, etc., and achieves low production cost , high-quality, high-transparency effects

Inactive Publication Date: 2007-01-31
四平帝达变性淀粉有限公司
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Problems solved by technology

[0002] With the development of the times, people are increasingly aware of the importance of modified starch in the field of food processing, especially in terms of thickening and stability in food applications, anti-aging and increasing transparency, and improving the taste of products. The incomparable advantages of raw starch, especially hydroxypropyl diglyceride, which is widely used in various jams, oyster sauce, sauces, dairy products, soy sauce, etc., and the application effect is relatively good in the market. The products are mainly produced abroad, and their starch raw materials are specially treated and cultivated on a large scale, which ensures the high quality of these products and the stability of quality between batches. The planting area is small and there are large differences in seeds, which leads to poor quality and uneven quality of this product produced in China

Method used

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  • Preparation method of cassava hydroxypropyl distarch glyceride

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: first 100 kilograms of tapioca starch, 15 kilograms of sodium sulfate and 180 kilograms of water are adjusted into 20-23Be starch slurry in the reactor, constantly stirred, and adding mass concentration in the kettle is 3-4.0% sodium hydroxide solution to adjust PH value 11.0, alkalization for 40 minutes, add 4.5 kg of propylene oxide, keep the temperature at 42°C to react, add 5ml of epichlorohydrin for 10 hours of reaction, continue to react for 25 hours, add hydrochloric acid solution with a mass concentration of 8-10% Neutralize to a pH value of 6.0-7.0, add 200 kg of water to the kettle to wash, settle, and then wash in the same way to remove impurities (sodium sulfate, sodium chloride or other chemical residues) to obtain a finished product.

Embodiment 2

[0023] Embodiment 2: The steps are the same as in Embodiment 1, except that the amount of propylene oxide added in the etherification process is 4.0 kg, and the reaction temperature is maintained at 40°C.

Embodiment 3

[0024] Embodiment 3: The steps are the same as in Embodiment 1, except that the amount of propylene oxide added in the etherification process is 4.0 kg, and the reaction temperature is maintained at 45°C.

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Abstract

The present invention discloses a preparation method of cassawa hydroxypropyl distarch glyceryl ether. It is made up by using water as medium and using cassawa starch, propylene epoxide, epoxy chloropropane, hydrochloric acid and sodium hydroxide as raw material through the processes of mixing paste, alkalization, etherification, neutralization, washing, drying, screening and packaging. It can be used in the products of fruit paste, oyster cocktail, sauce, milk product and flavouring material.

Description

technical field [0001] The invention relates to a method for preparing modified starch, in particular to a method for preparing cassava hydroxypropyl digarch glyceryl ether. Background technique [0002] With the development of the times, people are increasingly aware of the importance of modified starch in the field of food processing, especially in terms of thickening and stability in food applications, anti-aging and increasing transparency, and improving the taste of products. The incomparable advantages of raw starch, especially hydroxypropyl diglyceride, which is widely used in various jams, oyster sauce, sauces, dairy products, soy sauce, etc., and the application effect is relatively good in the market. The products are mainly produced abroad, and their starch raw materials are specially treated and cultivated on a large scale, which ensures the high quality of these products and the stability of quality between batches. The small planting area and large differences...

Claims

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Application Information

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IPC IPC(8): C08B31/08
Inventor 王三平王云志曾蒲春
Owner 四平帝达变性淀粉有限公司
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