27 results about "Starch paste" patented technology

This invention discloses a starch-quercetin complex enzymatic hydrolysate, its preparation method, and its application, relating to the field of starch preparation technology. The preparation method of the starch-quercetin complex enzymatic hydrolysate includes the following steps: mixing starch and water, heating and gelatinizing to obtain a starch paste; mixing the starch paste and quercetin, stirring to obtain a starch-quercetin complex gel; and mixing the starch-quercetin complex gel and pullulanase under pullulanase enzymatic hydrolysis temperature and pH conditions to perform enzymatic debranching reaction, obtaining the starch-quercetin complex enzymatic hydrolysate. By mixing starch and quercetin to form a complex before enzymatic debranching treatment, the local inhibitory effect of quercetin on the starch debranching process is utilized, achieving directional regulation of starch chain length distribution, selectively enriching the long branches in DP25-76, ultimately reducing the content of rapidly digestible starch and increasing the content of slowly digestible starch and resistant starch, thus altering the digestibility of starch.

The application provides application of a modified oxidized polyethylene wax dispersion liquid in starch aging prevention, is used for cooking of raw starch, can significantly reduce the 325 mesh residue of starch paste, improves the cleanliness of the paper machine sizing system, reduces the generation of coating marks and other paper diseases; meanwhile, the viscosity stability of the starch paste is obviously improved, and the aging performance is improved. The starch paste can be used in the papermaking industry, and the tapioca starch can be replaced in a large proportion, and the application direction is widened.

The invention provides a method for detecting amylase in oyster sauce, which is based on configuration and culture of a buffer solution, a blank control sample and a to-be-detected sample, and finally by observing starch paste states of the to-be-detected sample and the control sample, whether the starch paste state of the to-be-detected sample is thinned is observed, and then whether the to-be-detected sample contains amylase is judged. The method can intuitively and efficiently detect whether the raw material contains amylase, and avoids the technical problems that the color of the oyster sauce finished product interferes with the detection result, the degradation effect of microorganisms on starch causes'false positive 'and the acid degradation effect of acidic raw materials on starch causes'false positive' in the prior art. The oyster sauce finished product is fully prevented from being thinned in the shelf life, and the product quality is ensured.

This invention relates to a method for preparing a nano-starch-based glutinous rice ball conditioner. First, starch is sequentially debranched using pullulanase and then fractionated by alcohol precipitation to obtain debranched and fractionated starch components with different chain length distributions. These debranched and fractionated starch components are dispersed in water and gelatinized at 85-95°C for 5-20 min to prepare a 1%-10% (w / v) starch paste. The paste is then homogenized under high pressure at 10000-20000 rpm for 1-5 min, followed by the addition of 50-200 mL of anhydrous ethanol as a countersolvent to rapidly induce nucleation and form a polycrystalline nano-starch precursor. Next, the obtained nano-starch precursor suspension is incubated in a water bath at 20-90°C for 15-60 min while stirring at 300-1000 rpm. It is then cooled to room temperature and centrifuged at 4000-12000 rpm for 5-20 min. The precipitate is washed with anhydrous ethanol and centrifuged again to obtain nano-starch in different morphologies. Finally, the obtained nano starch was applied to glutinous rice balls and it was found that it could significantly reduce the mixing rate and freezing crack rate of glutinous rice balls, and improve their storage stability and eating quality.

Described is an adhesive coating that can be applied, for example, to a surface of the insulation product. The adhesive coating includes between about 15-40% by weight of the adhesive coating of at least one of polystyrene-maleic anhydride (SMA) and polyacrylic acid (PAA), between about 15 and 50% by weight of the adhesive coating of a polyvinyl alcohol, between about 0.05% and 1.0% by weight of a homogenizer, and between about 20 and 40% by weight of the adhesive coating of a starch paste. The adhesive is activated with the application of liquid water.

The invention belongs to the technical field of maltodextrin, and particularly discloses a preparation method of brown maltodextrin. The preparation method of the brown maltodextrin comprises the following steps: (1) drying and sieving corn starch, and dispersing the corn starch in deionized water to obtain starch paste; (2) adding citric acid into the starch paste, adjusting the pH value, adding alpha-amylase, stirring, and carrying out enzyme deactivation treatment to obtain a mixed solution; (3) performing puffing treatment on the mixed solution under the treatment conditions that the temperatures of a twin-screw extruder are 45-55 DEG C, 55-65 DEG C, 65-85 DEG C and 85-115 DEG C respectively, and performing extrusion to obtain maltodextrin; and (4) dispersing maltodextrin in deionized water to obtain maltodextrin milk, and mixing, homogenizing and spray-drying the maltodextrin milk and the caramel syrup to obtain the maltodextrin. Various raw materials and steps are matched, the obtained maltodextrin has relatively low moisture absorption rate, and the risk that the soft sweets become sticky due to moisture absorption is reduced, so that the taste is influenced.

The utility model provides a kind of oil consumption production device, production device is an oil consumption cooking pot, and the oil consumption cooking pot is equipped with starch paste feeding dispersion mechanism;Starch paste feeding dispersion mechanism disperses starch paste into oyster sauce premix liquid quickly, which can avoid the unevenness of oyster sauce products, and also reduces the mixing time when fully gelatinized starch paste is put into oyster sauce premix liquid, causing starch particles to further absorb water and swell, increasing the probability of starch particle breakage, and further affecting the shelf life stability.

The application discloses a vat printing method for hand version sampling, which comprises the following steps: adjusting color paste, printing, drying, rolling reduction liquid, sealing, bubbling, developing color, oxidizing, washing, high-temperature soaping and drying; wherein the reduction liquid comprises the following components in parts by weight: 10-110 parts of sodium hydrosulfite, 10-100 parts of caustic soda, 3-6 parts of penetrating agent and 50-250 parts of starch paste. The application has the characteristics of replacing large machine sampling, saving time and cost and being more environment-friendly on the basis of guaranteeing consistent printing effect.

The invention provides vegetarian oyster sauce as well as a preparation method and application thereof, and belongs to the technical field of food. According to the preparation method of the vegetarian oyster sauce, oat is subjected to enzymolysis, enzymolysis byproducts are subjected to different treatments, the oat enzymatic hydrolysate with natural sweetness is obtained, meanwhile, the mushroom enzymatic hydrolysate is added, the vegetarian oyster sauce has the composite flavor of mushrooms and oat, and the taste is richer; natural high viscosity is increased through pulping of fresh mushrooms, high-viscosity starch paste is formed by the fresh mushrooms and by-product oat bran powder obtained after enzymolysis of oat, it is ensured that the vegetarian oyster sauce has moderate viscosity, and the shelf stability of the vegetarian oyster sauce is improved; according to the preparation method of the vegetarian oyster sauce, the mushroom enzymatic hydrolysate and the oat enzymatic hydrolysate are subjected to a Maillard reaction to form a natural color, no additional pigment is needed, and ingredients are cleaner; the preparation method of the vegetarian oyster sauce is high in utilization rate of raw materials, mushrooms and oats are fully utilized, the utilization rate of the raw materials is increased, and loss is reduced.

The application discloses a preparation method of a solid particle continuous casting protective slag and the preparation method and application of the solid particle continuous casting protective slag, wherein the preparation method comprises the following steps: mixing a protective slag base material with a composite binder; the composite binder comprises 0.5-1 wt% of a starch paste, 0.5-1.5 wt% of sodium carboxymethyl cellulose and 0.5-1 wt% of polyvinyl alcohol; multi-stage granulation is carried out by using a disc granulator; and the obtained particles are subjected to step-by-step drying to obtain the solid particle continuous casting protective slag with a moisture content meeting the requirement. The significant effect is that a composite binder system suitable for high-density protective slag is developed, and a vibration auxiliary technology is applied to disc granulation of the protective slag for the first time, an integrated continuous production process of granulation-densification-drying is realized, and the protective slag particles with low porosity, high mechanical strength and excellent melting uniformity are prepared.

This invention discloses the application of phosphogluconate-water dual kinase GWD3 as a target in regulating starch gelatinization viscosity and / or storage starch content in plants. Knocking out the MeGWD3 gene in the cassava chromosome can increase starch gelatinization viscosity and / or storage starch content. Therefore, the GWD3 gene can be used to create high-quality root and tuber crop varieties, providing a genetic resource for breeding new root and tuber crop varieties with high starch gelatinization viscosity and / or storage starch content.

The invention discloses a preparation method of pea residue / wheat B starch slurry edible packaging paper, and relates to the technical field of edible packaging materials.According to the method, pea residues and wheat B starch slurry are used as main raw materials, konjac glucomannan, carrageenan, glycerin, sorbitol and other auxiliary materials are used as auxiliary materials, and the edible packaging paper is prepared. The preparation method comprises the steps of pea residue pretreatment, raw material blending, degassing, pre-drying, low-temperature gelation, soybean protein heat-sealing liquid soaking, drying and forming and the like. Wherein the pretreatment of the pea residues comprises the steps of hydrolyzing, cleaning and crushing to prepare homogenate; the raw materials need to be degassed for 2-3 h after being blended, the degassed mixed solution is spread into a thin layer to be pre-dried, and then the thin layer is gelatinized for 8-10 h at the low temperature of 2-8 DEG C; and soaking the gelatinized thin layer in special soybean protein heat sealing liquid for 1-2 minutes, and finally drying with hot air until the water content is about 14% to obtain a finished product. The method is reasonable in process, has excellent mechanical property, barrier property and heat sealing property, and can be widely applied to packaging in the fields of food, medicine and the like.

The invention discloses a composite modifier and application thereof in preparation of a starch adhesive for a corrugated board, and relates to the technical field of adhesives. According to the invention, polyvinyl acetate, polyacrylamide, modified nano calcium carbonate, a cross-linking agent and a defoaming agent are used as raw materials to prepare the composite modifier. The composite modifier can be used for preparing the starch adhesive for the corrugated board, and the specific preparation process comprises the following steps: uniformly mixing starch and water, sequentially adding sodium hydroxide and the composite modifier to prepare carrier starch paste, and uniformly mixing the residual starch, sodium hydroxide and carrier starch paste to obtain the starch adhesive for the corrugated board. The starch adhesive for the corrugated board prepared by the invention has good initial viscosity, drying rate, edge compression strength, folding resistance, water resistance and stability.

The invention relates to the technical field of starch derivatives, in particular to a preparation method of high-purity soluble starch, which comprises the following steps: gelatinizing a starch raw material to form starch paste, then carrying out enzymolysis to obtain starch hydrolysate, and sequentially carrying out multistage centrifugal impurity removal and drying after enzyme deactivation to obtain the high-purity soluble starch with the purity of at least 99%, the multi-stage centrifugal impurity removal comprises first-stage centrifugal treatment, second-stage centrifugal treatment and third-stage centrifugal treatment; the rotating speed of the first-stage centrifugal treatment is recorded as CT1, the rotating speed of the second-stage centrifugal treatment is recorded as CT2, the rotating speed of the third-stage centrifugal treatment is recorded as CT3, and CT1, CT2 and CT3 meet the following relation: CT2 > CT1 > CT3, CT2 is at least 1.5 times of CT1, and CT1 is at least 1.5 times of CT3; the soluble starch prepared by the method disclosed by the invention can reach a high-quality pure GR grade.

The application discloses a bio-based synchronous belt material and a green preparation process thereof, and relates to the technical field of synchronous belts. The bio-based synchronous belt material is a five-layer composite structure, and comprises, from outside to inside, a first bio-based composite material sheet, a first corn starch paste adhesive, a natural plant fiber cloth, a second corn starch paste adhesive and a second bio-based composite material sheet. The mass percentage of each layer is as follows: the first bio-based composite material sheet accounts for 30-38%, the first corn starch paste adhesive accounts for 2-5%, the second corn starch paste adhesive accounts for 2-5%, the second bio-based composite material sheet accounts for 30-38%, and the natural plant fiber cloth accounts for the balance. The natural plant fiber cloth is a natural plant fiber cloth modified by alkali treatment and a silane coupling agent. The product has good mechanical properties, high wear resistance and high self-repairing efficiency.

The invention discloses a preparation method of a starch-PVA composite active packaging film containing a tea leaf extract, and belongs to the technical field of food packaging and bio-based materials. The preparation method comprises the following steps: carrying out steam treatment on tea leaves, extracting by using ethanol, centrifuging to take supernate, and freeze-drying to obtain a tea leaf extract; dissolving the tea leaf extract in an ethanol water solution to obtain a tea leaf extract solution; dispersing starch and a plasticizer in water, heating and stirring to obtain starch paste; mixing the tea extract solution, the polyvinyl alcohol solution and the starch paste, adding a plasticizer, stirring and defoaming; casting the obtained mixed solution into a film, gelatinizing, drying and uncovering the film to obtain the starch-PVA composite active packaging film containing the tea leaf extract. The starch / PVA / tea polyphenol composite packaging film provided by the invention has the advantages of good mechanical property, improved moisture resistance and continuous antioxidant and antibacterial functions.

The application discloses a glyphosate production process of zero-emission wastewater and belongs to the technical field of pesticide wastewater treatment. Hydrochloric acid and sodium hydroxide solution are added dropwise into sodium silicate solution, pH is adjusted, and stirring and activation are carried out to obtain polysilicic acid solution. Iron chloride is added into the polysilicic acid solution, stirring and dissolution and activation are carried out to obtain polysilicic acid-iron chloride solution. Water is added into starch to prepare starch paste, glycerol, polyethylene glycol and sodium hexametaphosphate are added, stirring is uniformly carried out, pH is adjusted, heating and magnetic stirring reaction is carried out, and a uniform paste solution, namely, composite modified starch solution, is obtained. Water is added into the obtained composite modified starch solution, water bath heating is carried out, solution pH is adjusted, the obtained polysilicic acid-iron chloride solution is added for reaction, and aging is carried out after cooling to room temperature, so that a composite flocculant is prepared. The obtained composite flocculant is added into glyphosate wastewater, stirring and reaction are carried out, then pH is adjusted, and flocculent precipitation is separated out through stirring.

The invention relates to the technical field of adhesives, and discloses an environment-friendly lycoris starch-vinyl acetate adhesive and a preparation method thereof.The preparation method comprises the steps that water is added into a reaction kettle and stirred, a defoaming agent and polyvinyl alcohol are added, the mixture is heated to 85 DEG C and then self-heated to 90 DEG C, and heat preservation is conducted; cooling to 83 DEG C, adding an emulsifier and part of an initiator, sealing and starting a condenser; slowly dropwise adding vinyl acetate, maintaining the temperature at 77-80 DEG C, and supplementing the initiator every 30 minutes; after dropwise adding, adding the rest initiator, heating to 86 DEG C, and preserving heat; cooling to 83 DEG C, slowly adding lycoris starch paste, and gelatinizing for 30 minutes; and cooling to 65 DEG C, adding the plasticizer dibutyl phthalate, cooling to 50 DEG C, adding the preservative, stirring for 30 minutes, filtering, and packaging to obtain the finished product adhesive. The lycoris starch is introduced into a polyvinyl alcohol-vinyl acetate system, so that the prepared adhesive has the characteristics of high bonding strength, stable viscosity, slight smell and environmental friendliness.

The application discloses a method for enhancing the gel strength of starch under restrictive gelatinization conditions and application thereof, and belongs to the field of food processing. Potato starch is prepared into a starch suspension, CGTase is added, and the starch is treated in an incomplete gelatinization mode. Through the conversion of cyclodextrin glucosyltransferase, starch gel with increased transparency and enhanced gel strength is obtained. The application solves the problem that the gel strength of starch after enzyme treatment is significantly reduced, and expands the use range of potato starch. Through the simple and green starch gelatinization degree control and enzymolysis method, the starch paste viscosity is reduced, and starch gel with enhanced gel strength is obtained in a short time. The obtained starch gel can be applied to 3D printing ink, has good printing precision, and is used for designing personalized products.

The invention discloses a method for improving the cooking quality of brown rice through microwave combined circulating water permeation pretreatment, and belongs to the technical field of food processing. The method comprises the following steps: firstly adjusting the initial moisture of brown rice, then carrying out circulating water permeation treatment and microwave treatment in sequence, controlling the single water spraying amount and the water treatment temperature, humidity and time, then carrying out microwave treatment, and then carrying out multiple times of circulation. Through the synergistic effect of the microwave heat effect and water permeation, on the premise that the cortex is kept intact, uniform gaps and efficient water channels are formed in the interface of the cortex and endosperm, insoluble dietary fibers are promoted to be converted into soluble dietary fibers, the content of resistant starch and slowly digestible starch is increased, the amylose content and the enthalpy value are reduced, and the dietary fiber content is improved. The heat stability of the starch paste is enhanced. The cooking time of the processed brown rice is shortened, the hardness is reduced, the elasticity is improved, and the sensory score reaches 80.47. The method is efficient, green, free of residues and suitable for industrial production.

The application discloses a saccharifying and fermenting tank for yellow rice wine brewing, which comprises a base, a tank body fixedly installed on the base, a top plate arranged on the tank body, a motor fixedly installed on the top plate, a rotating shaft fixedly installed on an output shaft of the motor and penetrating through the top plate, a plurality of stirring blades equidistantly arranged on the rotating shaft, two connecting plates arranged in the tank body, scrapers fixedly installed on one side of the two connecting plates, and first connecting rods and second connecting rods fixedly installed on one side of the two connecting plates. By starting the motor, the rotating shaft drives the connecting plates to rotate through the first connecting rods and the second connecting rods, so that the two scrapers scrape the inner wall of the tank body, the adhered starch paste, vinasse or saccharifying liquid is stripped, and is returned to the central area of the tank body to participate in mixing, so that the material is prevented from accumulating on the wall to form a dead angle, the breeding of miscellaneous bacteria on the wall is inhibited, and the yellow rice wine flavor substances are prevented from being interfered by metabolic products of the miscellaneous bacteria.

The invention discloses a preparation method of a high-stability natural plant extract bio-based paint, and relates to the technical field of paints.The preparation method comprises the following steps that 1, raw material modification is conducted, specifically, corn starch, deionized water and NaOH are mixed and gelatinized according to the mass ratio of 30: (100-110): (1-1.2) to obtain starch paste liquid, then the starch paste liquid and a graft are subjected to end sealing and grafting treatment, and modified starch emulsion is obtained; step 2, composite treatment: uniformly mixing and stirring the modified starch emulsion and the water-based alkyd resin emulsion in a mass ratio of 7: (2.9-3.1), then adding a nano cellulose whisker dispersion liquid accounting for 2-2.1 wt% of the total mass and tween-80 in a mass ratio of corn starch to the nano cellulose whisker dispersion liquid being 30: (1.1-1.2), and then stirring and mixing to obtain a dispersed composite emulsion; step 3, mixing and preparing to obtain a bio-based coating; wherein the graft is a lignosulfonate graft copolymer solution; the water-based alkyd resin emulsion is obtained by performing alcoholysis and polycondensation on soybean oil. The high-stability natural plant extract bio-based coating has the effect of improving the structural stability of the high-stability natural plant extract bio-based coating.

The present application relates to the technical field of food processing, and particularly discloses a starch slurry preparation method for making net skin filaments. The method comprises the steps of natural starch compounding, raw starch slurry preparation, cooked starch slurry preparation, raw and cooked starch slurry compounding, and viscosity precision control. In addition, homogenization and air-filling beating processes can be added according to processing requirements. The present application synchronously realizes the control of starch slurry gelatinization degree, concentration and apparent viscosity through raw and cooked starch slurry compounding, solves the problem that the increase of viscosity in the traditional method is accompanied by high concentration and difficult control of gelatinization degree, and the introduction of low-concentration cooked starch slurry reduces the overall starch concentration of the mixed starch slurry while improving the gelatinization ratio of the system and enhancing the apparent viscosity, so that the starch slurry can still obtain sufficient structural strength and suitable processing viscosity under the condition of low solid content. The prepared net skin filaments are uniform and complete in structure, and the food taste is improved.

The invention discloses a crosslinking modification process of a degradable starch-based adhesive, and belongs to the technical field of adhesive preparation. The process comprises the following steps: firstly, compounding corn starch and cassava starch, and pre-gelatinizing to obtain uniform starch paste; adjusting the pH value step by step through diluted hydrochloric acid and a buffer solution, and sequentially adding citric acid, boric acid and epichlorohydrin for cross-linking reaction; then adding small-molecular polyol subjected to dehydration pretreatment for intercalation modification, and locking moisture by matching with trehalose; then adding modified carboxymethylated chitosan and natural lecithin to form a compact interfacial film and improve the compatibility of the system; and finally, adding modified carboxylated polyvinyl alcohol for toughening, and carrying out vacuum degassing, corrosion prevention, filtration and low-temperature aging to obtain a finished product. The problems that an existing starch-based adhesive is poor in water resistance, insufficient in toughness and low in structure and storage stability are solved, and the prepared adhesive has the advantages of high bonding strength, excellent wet retention rate and toughness, good system compatibility, uniform performance and biodegradability.

The invention discloses a preparation method of probiotic-loaded starch-based emulsion gel, which comprises the following steps: (1) mixing water and corn starch to form a suspension, heating and gelatinizing, and cooling to obtain starch paste; (2) dispersing probiotics in vegetable oil to obtain an oil phase containing the probiotics; (3) mixing the starch paste with the probiotic-containing oil phase, adding Tween 80, and carrying out high-speed shearing dispersion to prepare a probiotic-loaded starch emulsion; and (4) standing the starch emulsion loaded with the probiotics in a low-temperature environment to obtain the starch-based emulsion gel loaded with the probiotics. The invention provides a probiotic loading method which simplifies the preparation process, reduces the production cost and meets the food-grade standard by optimizing the types of starch-based materials and gelation conditions thereof.

The application discloses a millet steamed cake quality improvement method and belongs to the technical field of food processing, and comprises the following steps: S1, millet powder preparation: after coarse grinding, millet is sieved through 60-90 meshes to obtain sieved millet powder; S2, millet starch extraction and purification: the sieved millet powder is soaked in a sodium hydroxide solution at room temperature and centrifuged to remove impurities, and the precipitation and hydrochloric acid pH adjustment are repeated until there is no yellow layer, so that primary-extracted millet starch is obtained; after ethanol washing, the millet starch is dried to obtain the millet starch; S3, preparation of millet starch-phenolic acid compound: accurately weigh 3-6 g of phenolic acid and millet starch, place them in an RVA aluminum tank, add water to a total weight of 25-30 g, and then process the starch paste in an RVA instrument according to a program to obtain a starch paste; subsequently, the starch paste is frozen, freeze-dried, ground and filtered to obtain the millet starch-phenolic acid compound. The millet steamed cake quality improvement method solves the problem that millet cannot form a good network structure due to the absence of gluten protein in the prior art. The millet steamed cake has the advantages of good taste, good appearance and high nutritional value.

The invention provides a preservative film based on modified starch, which is prepared by the following steps: 1) dispersing starch in water to enable the concentration of the obtained solution to be 2-4% (w / v), and adding 0.5-1% (w / v) of glycerol into the solution; 2) preserving the heat of the obtained mixed solution at 90-98 DEG C for 25-40 minutes; and 3) spreading and drying the starch paste. The invention further provides the packaging film capable of intelligently indicating the freshness. According to the preservative film based on the modified starch, the amylopectin side chain is prolonged through the glucoamylase, and the B3 chain content is increased. The structural modification significantly improves the degree of order of the internal structure of the starch film, and further enhances the mechanical strength and barrier property of the starch film. The intelligent indication composite film prepared by the invention shows a remarkable colorimetric response characteristic in a pH range of 2-11, and the color of the intelligent indication composite film is in gradient transition from bright red to purple to yellowish brown along with the change of the pH value.