CN101050240A - Process for preparing modified starch - Google Patents
Process for preparing modified starch Download PDFInfo
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- CN101050240A CN101050240A CN 200710078458 CN200710078458A CN101050240A CN 101050240 A CN101050240 A CN 101050240A CN 200710078458 CN200710078458 CN 200710078458 CN 200710078458 A CN200710078458 A CN 200710078458A CN 101050240 A CN101050240 A CN 101050240A
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Abstract
This invention relates to a method for preparing modified starch. The method solves the problems of high energy consumption, long reaction time, low controllability, complex process, low efficiency and unstable quality faced by the present techniques. The method utilizes vibrational ultrafine pulverizer to realize ultrafine pulverization of starch by high-frequency multi-dimensional vibration. One or more metal materials are used as the grinding medium. The method changes the morphologies and sizes of starch particles, increases the specific surface area and porosity, transforms starch from pleomorphism into amorphism, and changes molecular weight distribution and linear chain/branched chain ratio. Modified starch has such advantages as low gelatinization temperature, high light transmittance, high freeze-thaw stability, high water absorbency and low viscosity.
Description
Technical field
The present invention relates to a kind of preparation method of treated starch.
Background technology
Starch is a kind of inexhaustible renewable resources.It is not only one of human main carbohydrate source, and because cheap, can further be processed into to have more advantageous property, miscellaneous modified starch, is widely used in food, papermaking, weaving, chemical industry, medicine and other are industrial.At present the method for starch denaturalization mainly contains three kinds of chemical method, physics method and enzyme process.Basically all be by after the denaturing treatment, on starch molecule, introduce new functional group or changed starch molecule size and starch granules character, thereby change the natural characteristic of starch, as gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability, gel force, film-forming properties, the transparency etc., make it be more suitable for requirement in all trades and professions.These means are fruitful aspect starch denaturalization, increased the kind of starch product greatly and widened the range of application of starch, and developed this emerging industry of modified starch.Wherein chemical method research is more, and technology is comparatively ripe, but owing to added some chemical reagent in modifying process, considers the security of food, and chemically modified starch more and more is restricted in the application of foodstuffs industry.Also because the method for starch chemical modification, energy consumption is big, long reaction time, technical process complexity, unstable product quality etc., so be that the new technology of representative is one of trend of present modified starch technological development with the physical modification.Physics method and enzyme process have overcome the deficiency of chemical method to a certain extent.Sex change of physics method such as wet heat treatment, extruding puffing, fatty Combined Processing, physical field are handled or the like, studying more is the production of pre-gelatinized starch, as drum process, extruding puffing method, spray method, microwave method, pulse jet method or the like, but also exist the difficult control of reaction, many technical weak points such as reaction efficiency is low make the quality of product wayward unsatisfactory with character.Therefore, to original sex change technology to improve and seek new effective denaturation method be that present international and domestic starch area research gets very active problem.
Summary of the invention
The object of the present invention is to provide a kind of novel method of utilizing the oscillatory type supper micron mill to prepare modified starch.Superfine communication technique and the coupling of high-intensity three-dimensional machinery impact force are used in the production of modified starch, the Mechanochemical Effect of utilizing them to produce changes the granular size of starch and the distribution situation of granule-morphology, crystalline texture, spatial configuration of molecules and molecular weight, reach the purpose that changes the starch physico-chemical property, its concrete operations are as follows:
A, starch drying;
B, one or more mixture 20～100 of starch 1～10 metal material adds in the disintegrating apparatus and pulverizes by weight ratio;
The temperature of c, disintegrating apparatus is controlled at-10～100 ℃, and the time of pulverizing is 30s～30h;
D, the treated starch that the c step is pulverized are crossed 400～600 orders and are got final product.
For better effect: disintegrating apparatus is the oscillatory type supper micron mill.
In a step water content of raw starch be dried to＜15%.
The filling ratio of starch in the oscillatory type supper micron mill is 40%～100% among the step b.
The temperature of oscillatory type supper micron mill is controlled at 10～100 ℃ among the step c.
The time of pulverizing among the step c is 60s～30h.
Can select diameter in the disintegrating apparatus for use is one or more mixture of the rod iron of 5～50mm.
Also can select diameter in the disintegrating apparatus for use is one or more mixture of the steel ball of 5～50mm.
Also can select diameter in the disintegrating apparatus for use is one or more mixture of the alumina balls of 5～50mm.
Also can select diameter in the disintegrating apparatus for use is one or more mixture of the stainless shot ball of 5～50mm.
The micronizing that the invention goes out is meant that utilizing machinery or hydrokinetic method to overcome interior of articles cohesive force makes it broken, is crushed to diameter the process of micron even nano level super-fine powder.Super-fine powder is the finished product of micronizing, the process of pulverizing also is the process that mechanical energy is transformed into free energy, complicated mechanical power chemical transformation has taken place in this process, therefore super-fine powder has some special physico-chemical properties that general particle does not have, as good solubility, dispersiveness, adsorptivity, chemical reactivity etc.Oscillatory type micronizing formula is the reactive forces such as impact, friction and shearing that produce when utilizing the grinding medium of sphere or clavate to make high-frequency vibration, realizes the micronizing to material particles, and plays simultaneously and mix and the dispersive effect.Utilize the Mechanochemical Effect of the high-frequency vibration generation of oscillatory type supper micron mill to come induced chemical reaction or induced material tissue, structure and changes of properties, prepare novel material with this and all obtained using widely in a lot of industries.As a kind of new technology, it has obvious reduction reaction activity, crystal grain thinning, greatly improves powder activity and improve even particle distribution, promote the solid ionic diffusion, bring out characteristics such as cryochemistry reaction, it is a kind of energy-conservation, material preparation new technology efficiently.Be subjected to the attention of various countries scholar and business circles based on its powder-modified applied research in different industries.
The present invention is by the three-dimensional impact Mechanochemical Effect that reactive force causes of oscillatory type supper micron mill, it is acted on starch, though the variation on directly perceived is the increase of starch granules miniaturization and specific surface area, but in fact be not only simple mechanical-physical process, still extremely complicated energy conversion process, be accompanied by the Mechanochemical Effect that a series of three-dimensional impact produces, consequently make the structure deteriorate of starch granules, surface free energy increases, orderly crystal is to unordered noncrystal transformation, correspondingly cause the variation of starch granules series of physical chemical property therefrom, as the rheological property of starch, gelatinization character or the like.
In sum, substantive distinguishing features that the present invention possessed and significant technical progress also embody and are:
1, the gelatinization point of starch is obviously reduced, get final product gelatinization by room temperature after the denaturing treatment.
2, destroyed the crystalline structure of starch molecule, made the orderly crystal in the starch become unordered noncrystal.
3, make the starch granules miniaturization, increased the specific surface area and the porosity of starch granules greatly.
4, destroyed the molecular structure of starch, made the part backbone fracture in the starch, macromolecules starch quantity reduces, and small molecules starch quantity increases.
5, strengthen with the avidity of water, the crystallite bundle structure that water molecules just can be taken starch apart with less energy, turgidity and water absorbability increase.
6, the starch paste viscosity degradation after the gelatinization reduces dependence on temperature.
7, the freeze-thaw stability of the starch paste after the gelatinization increases.
Embodiment:
Embodiment one
The yam starch raw material is dried to moisture＜15% in microwave dryer after, the filling ratio of starch in the oscillatory type supper micron mill is 40%, take by weighing 800g yam starch (in butt) and 25kg rod iron in the oscillatory type supper micron mill, wherein the diameter of rod iron is 20mm.Then, the temperature of oscillatory type supper micron mill is controlled at is lower than 10 ℃, carry out micronizing.After pulverizing 30min, cross the potato starch products that 500 orders promptly obtain modification.
Embodiment two
A, wood is affixed one's name to starch material in microwave dryer, be dried to moisture less than 10%;
B, the filling ratio of starch in the oscillatory type supper micron mill are 50%, and by weight starch 1kg (in butt), diameter is that one or more mixture 80kg of the steel ball of 25mm adds in the disintegrating apparatus and pulverizes;
The temperature of c, disintegrating apparatus is controlled at below 15 ℃, and the time of pulverizing is 20h;
D, the treated starch that the c step is pulverized are crossed 600 orders and are got final product.
Embodiment three
A, the W-Gum raw material is dried to moisture less than 8% in microwave dryer;
B, the filling ratio of starch in the oscillatory type supper micron mill are 80%.By weight starch 1.5kg (in butt), pulverize in the mixture 40kg of one or more of the alumina balls of 5mm adding disintegrating apparatus;
The temperature of c, disintegrating apparatus is controlled at below 12 ℃, and the time of pulverizing is 30h;
D, the treated starch that the c step is pulverized are crossed 400 orders and are got final product.
Embodiment four
A, moisture is expected to be dried to less than 12% by the former sweet administration of starch in microwave dryer;
B, the filling ratio of starch in the oscillatory type supper micron mill are 70%.By weight starch 1kg (in butt), diameter is that one or more mixture 90kg of the stainless shot ball of 50mm adds in the disintegrating apparatus and pulverizes;
The temperature of c, disintegrating apparatus is controlled at below-5 ℃, and the time of pulverizing is 15h;
D, the treated starch that the c step is pulverized are crossed 400 orders and are got final product.
Claims (10)
1, a kind of preparation method of treated starch is characterized in that may further comprise the steps:
A, starch drying;
B, one or more mixture 20～100 of starch 1～10 metal material adds in the disintegrating apparatus and pulverizes by weight ratio;
The temperature of c, disintegrating apparatus is controlled at-10～100 ℃, and the time of pulverizing is 30s～30h;
D, the treated starch that the c step is pulverized are crossed 400～600 orders and are got final product.
2, as the preparation method of claims 1 described a kind of treated starch, it is characterized in that: selected disintegrating apparatus is the oscillatory type supper micron mill.
3, according to the preparation method of claims 1 described a kind of treated starch, it is characterized in that: in a step water content of raw starch be dried to＜15%.
4, according to the preparation method of claims 1 or 2 described a kind of treated starches, it is characterized in that: the filling ratio of starch in disintegrating apparatus is 40%～100% among the step b.
5, according to the preparation method of claims 1 or 2 described a kind of treated starches, it is characterized in that: the temperature in the step c disintegrating apparatus is controlled at 10～100 ℃.
6, according to the preparation method of claims 1 described a kind of treated starch, it is characterized in that: the time of pulverizing among the step c is 60s～30h.
7, according to the preparation method of claims 1 or 2 described a kind of treated starches, it is characterized in that: selecting diameter in the disintegrating apparatus for use is one or more mixture of the rod iron of 5～50mm.
8, according to the preparation method of claims 1 or 2 described a kind of treated starches, it is characterized in that: selecting diameter in the disintegrating apparatus for use is one or more mixture of the steel ball of 5～50mm.
9, according to the preparation method of claims 1 or 2 described a kind of treated starches, it is characterized in that: selecting diameter in the disintegrating apparatus for use is one or more mixture of the alumina balls of 5～50mm.
10, according to the preparation method of claims 1 or 2 described a kind of treated starches, it is characterized in that: selecting diameter in the disintegrating apparatus for use is one or more mixture of the stainless shot ball of 5～50mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710078458 CN101050240A (en) | 2007-05-09 | 2007-05-09 | Process for preparing modified starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710078458 CN101050240A (en) | 2007-05-09 | 2007-05-09 | Process for preparing modified starch |
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| CN101050240A true CN101050240A (en) | 2007-10-10 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105906726A (en) * | 2016-06-03 | 2016-08-31 | 江苏昕宇药业有限公司 | Manufacturing method for producing low-moisture starch through microwave method |
| CN106065035A (en) * | 2016-06-03 | 2016-11-02 | 江苏昕宇药业有限公司 | Microwave method produces the manufacture method of dextrin |
| CN106065034A (en) * | 2016-06-03 | 2016-11-02 | 江苏昕宇药业有限公司 | Microwave method produces the manufacture method of medical starch |
| CN106188315A (en) * | 2016-07-13 | 2016-12-07 | 段振华 | A kind of method of Horse hoof starch microwave drying |
| CN112869011A (en) * | 2021-01-26 | 2021-06-01 | 四川省食品发酵工业研究设计院有限公司 | Method for making low-GI (glycemic index) coarse cereal noodles |
-
2007
- 2007-05-09 CN CN 200710078458 patent/CN101050240A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105906726A (en) * | 2016-06-03 | 2016-08-31 | 江苏昕宇药业有限公司 | Manufacturing method for producing low-moisture starch through microwave method |
| CN106065035A (en) * | 2016-06-03 | 2016-11-02 | 江苏昕宇药业有限公司 | Microwave method produces the manufacture method of dextrin |
| CN106065034A (en) * | 2016-06-03 | 2016-11-02 | 江苏昕宇药业有限公司 | Microwave method produces the manufacture method of medical starch |
| CN106188315A (en) * | 2016-07-13 | 2016-12-07 | 段振华 | A kind of method of Horse hoof starch microwave drying |
| CN112869011A (en) * | 2021-01-26 | 2021-06-01 | 四川省食品发酵工业研究设计院有限公司 | Method for making low-GI (glycemic index) coarse cereal noodles |
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