25 results about "Hydroxypropyl distarch phosphate" patented technology

There is provided a method for thawing frozen grated daikon radish that can reliably suppress the release of moisture from grated daikon radish after thawing, and that does not cause impairment of texture due to viscosity (stickiness). In the present invention, when the frozen grated daikon radish is thawed, distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total with respect to the entire amount of the frozen grated daikon radish.

The present application relates to starch production technical field, especially disclose a kind of green preparation method for modified starch for replacing hydroxypropyl distarch phosphate.The green preparation method, cassava starch is used as raw material, specifically includes the following steps: (1) cassava starch is mixed with water uniformly, and starch suspension is prepared;(2) adding alpha-amylase to starch suspension for glycosidic bond enzymolysis, then passivate enzyme activity;(3) the enzymatic hydrolysate is used to hexose oxidase and oligomeric glucan is subjected to lactonization reaction, then passivate enzyme activity;(4) the final enzymatic hydrolysate is centrifuged, washed with water, the precipitate is freeze-dried, and enzyme modified cassava starch is obtained.The paste viscosity, freeze-thaw stability, shear resistance, anti-aging and other chemical properties of the enzyme modified cassava starch prepared by the present application are close to or better than hydroxypropyl distarch phosphate, and the preparation process is simple, short cycle, green and safe, low in production cost, simple in equipment, suitable for industrial production, and safe and pollution-free during production.

Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.

The application provides an impact-resistant fluid, a layered dairy product and a preparation method of both, the raw materials of the impact-resistant fluid include 10-20% of a saccharide substance, 2-7% of a stabilizer, 0.1-1.5% of a salt substance, 0.01-0.5% of an acid-base regulator, 30-50% of a food additive and the balance of water in percentage by mass; wherein, the stabilizer includes a combination of 0.2-2% of pectin, 0.2-2% of xanthan gum, 0.2-2% of guar gum and 2-6% of hydroxypropyl distarch phosphate based on the total mass of the fluid. The impact-resistant fluid of the application has good adhesion and viscosity by optimizing the formula of the compounded stabilizer, is not easy to be dispersed by other fluids, and is completely attached to the bottom of the container, and the impact-resistant fluid in the prepared layered dairy product forms a good layered boundary with the milk base.

OF THE DISCLOSURE Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.

The application provides a starch compound and a preparation process and application in food, and belongs to the technical field of baked food.The starch compound comprises hydroxypropyl distarch phosphate, oxidized starch, an emulsifier, a complex polysaccharide, wheat flour and white granulated sugar; the oxidized starch is obtained after step-by-step enzymolysis of glucose oxidase and laccase and oxidation treatment by using an oxidizing agent.The starch compound significantly improves the water holding property, beating resistance and baking stability of batter by compounding of the components, effectively inhibits the collapse of baked food in the freezing-thawing process, improves the appearance regularity and softness and delicacy of the product, and enhances the loading and retention capacity of flavor substances.The application of the starch compound in baked food is particularly suitable for frozen and room-temperature baked food, and provides an excellent raw material solution for high-quality and high-stability baked products.

The invention relates to the technical field of hotpot condiment production, and discloses a method for reducing the percolate of a hotpot condiment, and a functional additive is added in the frying process of the hotpot condiment; the functional additive is hydroxy propyl distarch phosphate or acetylated distarch phosphate, or a combination of any one or two of guar gum, carrageenan and monoglyceride and xanthan gum. According to the scheme, the functional additive is added in the frying process of the hotpot condiment, and the substance stabilizes a system by changing the viscosity, fluidity and thixotropy of the system. Molecules of the emulsifier, the interface stabilizer and the monoglyceride have hydrophilic heads and oleophylic tails at the same time, so that the oil-water interface tension is reduced, and O / W or W / O emulsion is formed; xanthan gum, guar gum and carrageenan are used for indirectly stabilizing an interface through thickening. The hydroxy propyl distarch phosphate and the acetylated distarch phosphate can enhance the basic viscosity and the processing tolerance of the hotpot condiment, the cost is low, and the combination of the hydroxy propyl distarch phosphate and the acetylated distarch phosphate can effectively realize the balance between the performance and the cost.

The invention discloses a preparation method of high-viscosity hydroxy propyl distarch phosphate, and belongs to the technical field of modified starch.The preparation method comprises the following steps that firstly, pretreatment is conducted, starch is subjected to enzymolysis treatment through alpha-amylase to obtain enzymolysis starch, the starch and the enzymolysis starch are mixed and added into water to be mixed, and a mixture is obtained; then adding sodium sulfate and uniformly mixing; 2, etherification: adding sodium hydroxide into the reaction system in the step 1 to adjust the pH value to 10-11, dropwise adding epichlorohydrin in stages, and carrying out etherification reaction; and 3, crosslinking: adding a phosphorus-containing crosslinking agent into the reaction system in the step 2, and carrying out a crosslinking reaction to obtain the high-viscosity hydroxypropyl distarch phosphate. The reaction activity and the structural diversity of the starch are improved through enzymolysis pretreatment; the hydroxypropyl substitution uniformity is improved through step-by-step etherification; and finally, a more stable cross-linked network is constructed through cross-linking. And the prepared hydroxypropyl distarch phosphate has higher viscosity and freeze-thaw stability.

The invention discloses a preparation method of hydroxypropyl distarch phosphate starch, and belongs to the technical field of starch. Amylose and amylopectin are compounded and modified to prepare starch with more excellent viscosity, shear force and freeze-thaw stability, and the cross-linking uniformity and the cross-linking efficiency can be improved on the whole by combining a pulsed electric field and an ultrasonic-assisted effect and combining silicon dioxide microsphere loaded zinc oxide as a catalyst; the problem of local excessive crosslinking or non-uniform reaction possibly caused by synchronous reaction is avoided; and the whole process is simple, environmentally friendly and high in operability, the cost and the environmental burden can be effectively reduced through mild process conditions, and the method has good industrial application prospects and market competitive advantages.

The present application provides a jam with good adhesion and viscosity, a jam yogurt and a preparation method thereof, the raw materials of the jam include, in mass percentage, 10-20 wt% of a saccharide substance, 30-50 wt% of fruit particles, 2-7 wt% of a stabilizer, 0.1-1.5 wt% of a calcium salt substance, 0.01-0.5 wt% of an acidity regulator, and the balance of water; wherein the stabilizer includes pectin and / or hydroxypropyl distarch phosphate, and the calcium salt substance includes calcium lactate and / or milk mineral salt. The jam of the present application has good adhesion and viscosity, and the prepared jam yogurt is stable in layering.

The application discloses a preparation method of high-substitution-degree hydroxypropyl distarch phosphate, which comprises the following steps: preparing a starch milk solution; performing multi-gradient pretreatment on the starch suspension emulsion; collecting the pretreated starch sample; placing anhydrous Na2SO4 in water, stirring until completely dissolved, then adding the pretreated starch sample, and uniformly stirring; adjusting the pH value of a reaction system, adding propylene oxide, and reacting; adding sodium tripolyphosphate and sodium trimetaphosphate, and reacting; and stopping the reaction to obtain high-substitution-degree hydroxypropyl starch. The preparation technology of the high-substitution-degree hydroxypropyl distarch phosphate in the application does not use organic solvents and does not pollute the environment; the modification reaction process in the technology can be carried out in a closed manner at normal temperature, and the requirement on equipment is low; and the hydroxypropyl substitution degree of the hydroxypropyl distarch phosphate prepared by using the patent technology is between 0.5 and 1.0.

The invention relates to the field of food, and particularly discloses a compound emulsifier containing an enzyme preparation as well as a preparation method and application of the compound emulsifier. Comprising the following raw materials: an emulsifier, a thickening stabilizer, pre-gelatinized hydroxy propyl distarch phosphate, hydroxy propyl distarch phosphate, glutamine transaminase, xylanase, maltogenic amylase, phospholipase, disodium dihydrogen pyrophosphate, sodium bicarbonate and waxy corn starch. The preparation method comprises the following steps: preparing an enzyme solution; mixing the pre-gelatinized hydroxy propyl distarch phosphate, hydroxy propyl distarch phosphate, waxy corn starch, disodium dihydrogen pyrophosphate and sodium bicarbonate, then adding an emulsifier and a thickening stabilizer, and mixing and stirring to obtain a blend; and adding an enzyme solution into the blended material, homogenizing, and spray-drying to obtain the product. The invention further discloses application of the compound emulsifier containing the enzyme preparation in cake baking. The preparation method has the characteristics that the paste performance in the cake preparation process is improved, and the tissue structure of the cake is not shrunk or collapsed.

The invention relates to grease powder for making quick-frozen ice flower fried dumplings and a making process thereof, the grease powder comprises the following raw materials: soybean oil, polyglycerol fatty acid ester, starch sodium octenylsuccinate, maltodextrin, hydroxy propyl distarch phosphate, powdery lecithin, silicon dioxide and carboxymethyl cellulose, the ingredients are simple, the emulsifying effect is good, and the grease powder is convenient to transport, store and use. According to the manufacturing process, firstly, the soybean oil and the polyglycerol fatty acid ester are used for manufacturing the grease, then other raw materials are stirred and mixed, the liquid grease is slowly dropped into the mixture while stirring is conducted, the mixture is fed into an ultrasonic vibrating screen machine and then mixed through a screen, packaging is conducted, and the product is manufactured. The method not only can be used for industrially producing the fried dumplings wrapped by the ice glaze, but also can be made into independent powder bags to be combined with quick-frozen dumplings to be provided for consumers, and compared with the existing ice glaze fried dumplings which depend on packaging to protect the form, the subsequent mode can save the packaging cost and improve the economic benefits of enterprises.

The present application relates to the field of food, discloses thickening agent and its preparation method and thickening agent composition. The method comprises: mixing paste in the presence of solvent, hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin and sodium alginate. The thickening agent provided by the present application can simultaneously have thickening, water retention and frost resistance, and the use scene is more flexible.

The invention relates to the technical field of high polymer materials, and particularly discloses a preparation method of a low-VoC environment-friendly adhesive special for wallpaper and wall cloth. Comprising the following steps: S1, adding polyvinyl alcohol into deionized water to obtain a mixed solution; s2, hydroxypropyl distarch phosphate, wood fibers and deionized water are mixed, and mixed slurry is obtained; s3, mixing the mixed solution with the mixed slurry to obtain a prepolymer; s4, cooling the prepolymer, and sequentially adding auxiliaries to obtain a mixture; s5, adding a rosin ethanol solution and a defoaming agent into the mixture to obtain a crude product; and S6, carrying out vacuum defoaming treatment on the crude product, then sterilizing, cooling and discharging to obtain the adhesive. The adhesive disclosed by the invention can be used for adhering various pure paper, non-woven fabrics, diatom ooze and heavy wallpaper and wall cloth, and has the advantages of extremely low VOC content, environment friendliness, no peculiar smell, high initial adhesion and strong lasting viscosity.

The invention relates to the technical field of macromolecular flame-retardant materials, and particularly discloses a bio-based flame-retardant antibacterial macromolecular material and a preparation method thereof. The bio-based flame-retardant antibacterial high polymer material is prepared from the following components in parts by mass: 100 parts of polylactic acid, 5-15 parts of an antibacterial compound, 8-20 parts of a flame-retardant compound, 2-5 parts of a montmorillonite-loaded magnesium-phosphorus compound, 1-3 parts of a compatilizer, 0.5-2 parts of a hydrolysis inhibitor and 6-8 parts of poly (trimethylene carbonate), the antibacterial compound comprises hydroxypropyl distarch phosphate, quaternary ammonium salt and guanidine salt. The flame-retardant compound comprises hydrophobic modified microcrystalline cellulose, phytic acid or ammonium phytate and melamine cyanurate. The bio-based flame-retardant antibacterial high polymer material prepared by the invention has excellent flame retardant property, good mechanical property and relatively high antibacterial rate.

The application relates to the technical field of concrete production, and particularly discloses an anti-cracking and anti-corrosion concrete and a production method thereof. The anti-cracking and anti-corrosion concrete is prepared from the following components in parts by weight: 250-320 parts of sulphoaluminate cement, 700-850 parts of gravel, 350-450 parts of sand, 110-190 parts of kaolin, 60-130 parts of blast furnace slag, 20-50 parts of feldspar powder, 20-40 parts of composite fiber, 8-20 parts of corrosion inhibitor and 150-200 parts of water; the composite fiber comprises polypropylene fiber, glass fiber and carbon fiber; the corrosion inhibitor is sodium diisooctyl sulfosuccinate and hydroxypropyl distarch phosphate coated calcium ammonium nitrate. The composite fiber and the corrosion inhibitor are added into the raw materials for preparing the concrete, the corrosion speed of chloride ions is slowed down, and the anti-cracking performance and the anti-corrosion performance of the concrete are improved.

The invention discloses a compound thickening agent and application thereof in fermented milk, and belongs to the technical field of fermented milk, whey protein isolate is subjected to enzymolysis through alkaline protease and reacts with glucose to obtain modified whey protein isolate, xanthan gum and guar gum are dissolved and then blended with hydroxy propyl distarch phosphate, and the compound thickening agent is prepared. Mixing a polysaccharide colloidal solution formed by sodium carboxymethyl cellulose, pectin and gellan gum with a protein dispersion liquid prepared from modified whey protein isolate and whole milk powder by adopting a wet compounding process, then adding diacetyl tartaric acid mono / diglycerol fatty acid ester and the starch-hydrophilic colloid compound, and uniformly stirring to obtain a starch-hydrophilic colloid emulsion; and finally, mixing the compound stabilizer with the citrus fibers by a dry method to obtain the compound thickening agent. The stability of the fermented milk in long-term storage is synergistically improved.

The invention belongs to the technical field of tailing utilization, and discloses a method for extracting kaolin from low-grade lithium-containing clay tailings. According to the method for extracting kaolin from the low-grade lithium-containing clay tailings, sodium chloride, calcium oleate and hydroxy propyl distarch phosphate are added in the magnetic separation stage, trapping of fine particle impurities such as iron and titanium is improved through cooperation of the sodium chloride, the calcium oleate and the hydroxy propyl distarch phosphate, so that the magnetic separation effect is improved, impurities difficult to separate are effectively removed, and the quality of kaolin is improved. And kaolin with high standard requirements is effectively recovered.

This invention belongs to the field of dairy processing technology, specifically relating to a room-temperature yogurt that is heat-resistant, sterilizable, and hot-fillable, and its preparation method. The room-temperature yogurt comprises the following raw material components by weight percentage: 80%-85% raw milk, 7%-8% white sugar, 0.4%-0.7% sodium carboxymethyl cellulose, 0.05%-0.15% gellan gum, 1%-1.5% hydroxypropyl distarch phosphate, 0.33%-2.1% bacterial cellulose nanosol, and 0.005%-0.02% starter culture. This invention solves many technical problems in the preparation of UHT-sterilized room-temperature yogurt by controlling the amount of bacterial cellulose nanosol added. Under the conditions of terminal UHT high-temperature sterilization and hot-filling processes, it ensures the good taste and texture stability of the room-temperature yogurt, while also reducing equipment investment and production operation costs.

This invention belongs to the field of food ingredient technology and discloses a low-sugar, moisture-resistant sugar powder, comprising the following components by weight: 83 parts of low DE-value solid corn syrup and polydextrose, wherein polydextrose accounts for 10% to 30% of the 83 parts by weight, and the remainder is solid corn syrup; 0.04 to 0.06 parts of sucralose; 0.08 to 0.12 parts of sodium citrate; 9 to 11 parts of vegetable oil; 0.3 to 0.5 parts of mono- and diglycerides of fatty acids; 0.3 to 0.5 parts of fumed silica; and 6.0 to 7.0 parts of hydroxypropyl distarch phosphate. The preparation method is also disclosed. The preparation process of this invention is simple, can be continuously produced, and the prepared product has uniform powder, excellent flowability, strong moisture resistance, and is suitable for industrial production.

The application discloses a double-color double-flavor yogurt and a preparation method thereof, and relates to the technical field of yogurt. The double-color double-flavor yogurt is formed by co-fermentation of upper milk gruel and lower milk gruel in a packaging container. The upper milk gruel comprises: light cream, coconut oil, sodium caseinate, white granulated sugar, concentrated whey protein, Tween-60, a first emulsion stabilizer, hydroxypropyl distarch phosphate, raw cow milk, yogurt fermentation bacteria, a first plant-derived flavoring coloring material, and the balance of water. The lower milk gruel comprises: raw cow milk, white granulated sugar, sodium caseinate, skimmed milk powder, a second emulsion stabilizer, yogurt fermentation bacteria, a second plant-derived flavoring coloring material, and the balance of water. The double-color double-flavor yogurt can be prepared by co-fermentation of the upper milk gruel and the lower milk gruel in the packaging container according to the specific formula, and can bring double wonderful experiences of vision and taste to consumers, and effectively meet the needs of consumers.

The invention discloses blueberry soft sweets with stable anthocyanin content, and the soft sweets can realize subdivision and positioning of target people by adjusting the addition amount of blueberry anthocyanin embedding materials, xanthophyll extracts and zeaxanthin based on different demands of people at different stages for eye protection; the anthocyanin is embedded and then added into the soft sweets, so that the anthocyanin is effectively protected, the stability of the anthocyanin is greatly improved, nutritional ingredients of the product are prevented from being damaged in the actual production and processing process, and the quality of the product is improved; the hydroxypropyl distarch phosphate is used as the wall material to embed the blueberry protoplasm anthocyanin, so that the embedding effect is effectively improved, and meanwhile, the hydroxypropyl distarch phosphate, the gelatin and the pectin in the soft sweets can jointly construct a gel system of the soft sweets, and the texture quality of the soft sweets is synergistically improved.

The invention provides an escomeprazole magnesium enteric-coated preparation and a preparation method thereof, and belongs to the technical field of pharmaceutical preparations. The preparation method comprises the following steps: mixing magnesium carbonate and microcrystalline cellulose for first extrusion to obtain a first extrudate; mixing escomeprazole magnesium, microcrystalline cellulose, dextrin and hydroxy propyl distarch phosphate, and carrying out second extrusion to obtain a second extrudate; the mass ratio of dextrin to hydroxy propyl distarch phosphate is greater than or equal to 3; the first extrudate and the second extrudate are mixed to be extruded and rounded, the obtained pellet core is coated with a coating solution to form a coating layer, the obtained coated pellet core is mixed with a second lubricant, the escomeprazole magnesium enteric-coated preparation is obtained, and no isolation layer exists between the pellet core and the coating layer. By adopting the method disclosed by the invention, the coating time efficiency can be greatly shortened, the loss of raw and auxiliary materials in the coating process is effectively reduced, the production efficiency and the product yield are improved, and the bioavailability of drugs can be improved.

The application discloses a biocompatible starch-based reference electrolyte resistant to silver ion leakage and a preparation method thereof, and contains the following components in percentage by weight: hydroxypropyl distarch phosphate: 15-25%; xanthan gum: 0.5-1.5%; potassium chloride, the concentration of which in the electrolyte is 3.0-4.5 mol / L; propylene glycol: 5-10%; sodium phytate: 0.1-0.5%; and water for injection, the balance. The application forms a high-osmotic-pressure environment by using high-concentration potassium chloride, and adjusts the water activity of the system by adding propylene glycol, so that a physical antibacterial system is constructed in cooperation, and a toxic chemical preservative such as sodium azide, which must be added in a traditional formula, is completely replaced. The system not only effectively inhibits the growth of microorganisms in the electrolyte gel, but also is food or medical grade, so that the risk of migration of toxic substances to the cell culture solution is eliminated, and the biosafety of a monitoring system in a long-term cell culture process is ensured.