CN101974093A - Production method for preparing low-pasting-temperature starch in cold water - Google Patents
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Abstract
The invention discloses a production method for preparing low-pasting-temperature starch in cold water. Starch pulp is used as an initial raw material for preparation in the cold water at 20 and 30 DEG C, and an esterification-esterification wet method double-esterification modification process is adopted for production so that the modified starch with low pasting temperature and good properties such as higher binding power, better film forming performance, better viscoelasticity, and the like can be achieved. The invention ensures that the modified starch products generate new processing applicability by utilizing the compounding of diversified compound modification and colloidal substances and has the better advantages of oil consumption reduction, reconstituted time prolonging, elasticity improvement, boiling and soaking resistance improvement, no soap turbidity, and the like when the production method is applied to the production of food, particularly the instant noodles. At the same time, when the production method is applied to papermaking coating and textile industry, the production energy consumption can be obviously reduced. The production method of the invention is simple and applicable to enterprises with modified starch production conditions, adopts the fully wet method process route for production, and has no special requirements on production equipment.
Description
Technical field
The present invention relates to a kind of modified starch and preparation method thereof.The preparation method of the modified starch that adds mainly as foodstuff additive, paper making and cloth coating and weaving.
Background technology
Along with food, papermaking, the development of weaving and dairy industry, China begins to realize the suitability for industrialized production of modified starch the eighties from eighties of last century, the modified starch product has: Sumstar 190, acidified starch, acetate starch, phosphate ester starch, cross-linking starch, carboxymethyl starch, hydroxypropylated starch, cationic starch, pre-gelatinized starch etc., in the production application process, the modified starch that has low gelatinization point is under equal conditions during gelatinization, than gelatinization point high modified starch absorb less heat and just can reach the gelatinization state, therefore in application process, just can reach energy saving purposes, when using, have than higher advantage.The starch that has low gelatinization point has phosphate ester starch, carboxymethyl starch, hydroxypropylated starch, cationic starch, pre-gelatinized starch etc., though these modified starch kinds have some that lower gelatinization point can be arranged, but requirement high temperature in dry method reacts, or comparatively high temps reacts in wet method.When some product of some industry production, modified starch product with high gelatinization point can't meet the demands fully, for example in instant noodles, require to have lower gelatinization point with modified starch, have precedence over the flour gelatinization at instant noodles during fried or warm air drying and form the cavity, rehydration is fast when edible; Use low gelatinization point can quicken starch pasting in the paper making and cloth coating, cut down the consumption of energy.
Low gelatinization modified starch is meant the starch that connects two or more esterified group in same starch molecule simultaneously, utilizes the hydrophilic strong characteristics of esterified group, simultaneously with the synergy of starch, thereby reaches the purpose that reduces the modified starch gelatinization point.Purpose is to reduce the gelatinization point of modified starch, makes it use energy consumption lower in actual applications.Avoided starch in application process because starch gelatinization temperature, can produce be heated inequality or temperature of starch centre portions does not reach and produces half steaming and half-cooked phenomenon, simultaneously owing to be to adopt full wet production, it combines with other denaturation method easily, as combine resulting esterification and crosslinking modified starch with the esterification and crosslinking reacting phase, can be applied in the meat product, as: in the products such as ham sausage, burger.The resulting esterification modified modified starch that combines with oxidizing reaction can be applicable in paper making and cloth coating and the spinning sizing agent.
About being raw material with starch, the research by the low gelatinization point starch of esterification reaction of degeneration preparation in cold water, more existing reports in the open source literature at home, but mainly be some single esterification sex change or the esterification sex change research in conjunction with other type sex change.As: by searching database, periodical and website, find some documents more relevant, 5 places below existing the extracts with this problem:
1, title: the production method patent No. of organic esterified starch: CN200610011783.9 patentee: Li Guotong; Lin Baohua; Lee family star statutory status mandate summary: the present invention relates to " production method of organic esterified starch ", it is characterized in that esterification after starch slurry is with linking agent precrosslink, add alkali again and transfer to neutrality, washing dehydrates; Described linking agent is made up of glucose lactone and Monochloro Acetic Acid, and the weight ratio of described glucose lactone and Monochloro Acetic Acid is 3: 7.Compare with tradition processing modified starch technology, control is simple, cost reduces, and the gelatinization point of esterification starch has fallen about 10 ℃ simultaneously, can reach 48 ℃-52 ℃, brookfield viscosity is risen up to 5000-7000BU by 2400-3300BU, these two most important index gelatinization points and viscosity all belong to the first at home, reach advanced world standards, and have created miracle, can make range of application wider, economic benefit is more remarkable.Part specification sheets: esterifying agent: acetic anhydride.Embodiment 1: it is 18 degree Beaume that commercially available yam starch is added water to proportion, normal temperature, stirring add linking agent down, the even thickness of starch slurry after about 1 hour, add the acetic anhydride esterification, stir about 1 hour, it is extremely neutral to squeeze into the lye pH adjustment for preparing with pump, the spinning liquid washing, remove the salt in the starch fluid, dehydrate, finished product packing.
2; title: preparation method's application number of acetylated distarch adipate: 200610016655.3 statutory statuses: the deemed withdrawal day for announcing: 2009.10.07 applicant: Siping Dida Modified Starch Co., Ltd.'s summary: the preparation method who the present invention relates to a kind of acetylated distarch adipate; this acetylated distarch adipate is with starch in water medium; acetic anhydride; hydrochloric acid; sodium hydroxide; hexanodioic acid is a raw material; through the preparation chemical; size mixing; esterification; neutralization; washing; dry; screening; pack that eight processing steps are prepared from; its finished product is the white powder particle; DS is 0.01-0.07; 6% sticks with paste liquid E point viscosity 500-3000BU; product of the present invention and domestic other like product relatively have high viscosity; it is good to stick with paste the liquid transparency; the substitution value height; anti-shearing; high temperature resistant; it is strong to have water retention capacity behind the food prepared therefrom; good water absorption; the puffed degree advantages of higher; be adapted at using in sauce and the snackfoods; as thickening stabilizer, and can reduce production costs greatly.Concrete processing step is as follows: (1), preparation chemical: acetic anhydride is mixed with the hexanodioic acid that accounts for its mass percent 0.5-5%, under 40-70 ℃ of water bath condition, adipic acid is all dissolved, be cooled under the room temperature condition standby then; (2), size mixing: in reactor, starch is added the farinaceous size that water is modulated into 20-23Be, stir; (3), esterification: in farinaceous size, add the sodium hydroxide solution that mass concentration is 3.0-4.0% under constantly stirring, transfer pH value 8.0-11.0, add the chemical for preparing that accounts for starch weight 1.0-7.0%, maintain the temperature in the 10-35 ℃ of scope and carry out esterification, constantly mending mass concentration in esterification reaction process is the solution of the sodium hydroxide of 3.0-4.0%, keep pH value 7.0-10.5, after the chemical for preparing adds, continue reaction 1 hour; (4), neutralization: after above-mentioned esterification finishes, be the hydrochloric acid soln adjusting pH value 3.0-7.0 of 8-10% with the mass concentration; (5), washing: adopt the eddy flow washer to wash; (6), drying: dewater to moisture≤45% with scraper centrifugal machine earlier, adopt air stream drying then to moisture≤15%; (7), screening: cross the 80-100 mesh sieve; (8), packing: adopt 20-25KG/ bag form packing, finally become finished product.
3. title: Predextrinization octeneyl succinate starch and preparation method thereof application number: 200510017005.6, the day for announcing: 2008.09.10 applicant: Siping Dida Modified Starch Co., Ltd.'s summary: the invention discloses a kind of Predextrinization octeneyl succinate starch and preparation method thereof, this Predextrinization octeneyl succinate starch is in water medium, with waxy starch, octenyl succinic acid anhydride, hydrochloric acid, sodium hydroxide is raw material, through sizing mixing, esterification, neutralization, washing, dry, screening, size mixing, pre-gelatinization, pulverize, screening, pack that 11 processing steps are prepared from, product of the present invention is compared with like product in the market has high viscosity, advantages such as cold water-soluble is good, be adapted at food, application in manufacturing paste essence such as spices and the sauce packet, its characteristics that integrate thickening and emulsifying effectiveness make wherein in the application process easier, have also reduced production cost simultaneously.Its preparation technology's part steps is as follows: (1), size mixing: in reactor waxy starch is added the farinaceous size that water is modulated into 20-23Be, stir; (2), esterification: adding mass concentration under constantly stirring in farinaceous size is the sodium hydroxide solution of 3-4.0%, transfer pH value 7.0-10.5, add and account for waxy starch weight 1.0-4.5% octenyl succinic acid anhydride, maintain the temperature in the 25-40 ℃ of scope and carry out esterification, its temperature of reaction at 30-35 ℃ better, constantly mending mass concentration in esterification reaction process is the solution of the sodium hydroxide of 3.0-4.0%, keep pH value 7.0-10.5, wherein PH=7.5-9.5 is better, continues reaction 1 hour after P H value no longer descends.
4.[autograph] the response surface method is optimized research [author] Wu Lu Yang of succinic acid starch ester preparation condition should imperial Ceng Zhen [mechanism] Sichuan Agricultural University's information and the food and fermentation industries .2007 of engineering institute [periodical], 33 (5) .-54-59[digests] adopt the aqueous phase system legal system to get the succsinic acid potato starch ester, analyzed the influence of esterification temperature, reaction times, succsinic acid addition, pH value in reaction by the response surface unitized design to substitution value.Test-results shows: the succsinic acid addition has the greatest impact to substitution value, and there is certain interaction in above-mentioned four factors.Carry out viscosimetric analysis by quick viscosity analyser (RVA), the gelatinization point of starch is low than ative starch after the discovery esterification, and hot slurry viscosity and final viscosity all are significantly improved.By regression analysis, set up preparation technology's model of succinic acid starch ester, obtain optimised process by process modeling and be: time 3.11h, 20.54 ℃ of temperature, pH value 8.1, acid anhydrides addition 4% obtains DS and is 0.0370084 succinic acid starch ester.Gelatinization point 59-67 ℃.
5.[autograph] preparation [author] the Tang Hongbo Zhang Xin of low degree of substitution succinate ester of starch sprouts college of science of Ma Bingjie [mechanism] Shenyang University of Technology [periodical name] grain and fodder industry .2007 (2) .-22-23[digest] be raw material with the W-Gum, Succinic anhydried is an esterifying agent.With water is media, and to be catalyzer study the preparation technology of low degree of substitution succinate ester of starch sodium hydroxide.Investigated the influence of Succinic anhydried consumption, reaction times, temperature of reaction, pH value in reaction to low degree of substitution succinate ester of starch substitution value.Experimental result shows that the Succinic anhydried consumption increases, and the succinate ester of starch substitution value increases thereupon; Reaction times, temperature of reaction and pH value in reaction are parabolic shape to the influence curve of succinate ester of starch substitution value.Have preferred values, the preferred process condition is: reaction times 50min, 30 ℃ of temperature of reaction, pH value in reaction 9.0; W-Gum is after esterification, and its gelatinization point reduces, and sticks with paste the liquid transparency and improves, and sticks with paste the liquid viscosity and increases.Adopt the substitution value of determination of acid-basetitration succinate ester of starch.With water is media, and preparation low degree of substitution succinate ester of starch method is feasible.64.6 ℃ of gelatinization points.
We can recognize from open source literature, and esterification starch also has some researchs at present, but all is to combine with other reaction type in single esterification or esterification.The technology of preparation double esterification starch does not see that also research is arranged in the cold water medium, does not see employing is arranged " esterification-esterification " double esterification operational path successfully to prepare the report that gelatinization point is lower than 50 ℃ modified starch in 20-30 ℃ of cold water.
Summary of the invention
The objective of the invention is: provide a kind of employing in cold water, to prepare in 20-30 ℃ of full wet method, reduce the gelatinization point of starch by the double esterification denaturation method, thereby give the character that modified starch has low gelatinization point, be useful in the industries such as instant noodles production, paper making and cloth coating and spinning sizing agent of food.
The technical scheme that the present invention takes is:
With the starch slurry is starting raw material, prepares in the 20-30 ℃ of cold water, adopts " esterification-esterification " wet method double esterification denatured technology to produce, thereby obtains the starch product of low gelatinization point.Utilize the double esterification group that the characteristic of strongly hydrophilic is all arranged, make that modified starch is easier to be combined with water, thereby under lower gelatinization point, make the easy gelatinization of starch, also improve the character such as water-retentivity, water-absorbent, the transparency, film-forming properties of modified starch simultaneously, and double esterification can also combine and improves modified starch product cohesiveness, elasticity and denseness with crosslinked, oxidizing reaction.If adopt tapioca (flour), the tapioca (flour) branching content is high and cheap, has transparency, water-retentivity, film-forming properties, visco-elasticity etc. preferably simultaneously, is good food, papermaking and the weaving basic material with starch.
Technical parameter is: gelatinization point≤50 ℃, esterification substitution value: 0.01-0.1DS.
The preparation method is:
Size mixing with ative starch and water, and the temperature of regulating the ative starch slurry arrives 20-30 ℃, in ative starch slurry with salt and inhibitor, stirred 20-30 minute, add catalyzer adjusting slurry pH value 9-10 again, add esterifying agent a, add dilute alkali simultaneously and regulate slurry pH value 9-10 reaction 30-40 minute, when the pH value of question response no longer changes, add esterifying agent b, add dilute alkali simultaneously and regulate slurry pH value 8.0-9.5, reacted 30-50 minute, regulate slurry pH value 6.0-7.0 with acid, through clear water dilution, swirler washing, drying, get finished product again.
Above-described ative starch adopts tapioca (flour) or W-Gum, and the concentration of slurry of furnishing is 35-40%.
Above-described inhibitor adopts sodium sulfate or Trisodium Citrate, and add-on is the 1-2% of over dry starch.
Above-described salt adopts sodium-chlor, and add-on is the 3-6% of over dry starch.
Above-described diluted alkaline adopts sodium hydroxide or aqueous sodium carbonate, and concentration is 3-5%.
Hydrochloric acid or aqueous sulfuric acid are adopted in above-described acid.
Above-described esterifying agent a adopts Succinic Acid or Whitfield's ointment, and add-on is the 1.5-3.0% of over dry starch.
Above-described esterifying agent b adopts acetic anhydride or Succinic anhydried, and add-on is the 1.5-2.5% of over dry starch.
Described gelatinization point: adopt Brabender V-E type viscometer determining, starch concentration 6%.
The present invention has remedied composite modified starch product deficiency in one aspect, low as etherification starch good film-forming property, viscosity, the cross-linking starch thickening property is good, film-forming properties is poor, the gelatinization point height, esterification starch visco-elasticity is good but can not meet the demands fully to starch selectivity height and gelatinization point, colloidalmaterial has characteristics such as high viscosity, low gelatinization point, better film-forming properties, but cost is higher.The present invention is brought into play and complementary deficiency the advantage of modified starch by composite colloidalmaterial, has reached the effect of synergy.
Advantage of the present invention:
(1), need not the heating in cold water, can prepare, cut down the consumption of energy, production unit is not had particular requirement.
(2), adopt full wet chemistry denatured technology technology, with short production cycle, energy consumption is low, and is easy and simple to handle, the product stability height.
(3), by the double esterification sex change, the gelatinization point of starch descends obviously, makes modified starch quicken gelatinization in application process, improves the performance of modified starch, and has higher cohesive force, better film-forming properties, better advantageous properties such as visco-elasticity simultaneously.
The present invention utilizes the complex denaturation of diversification and colloidalmaterial composite, making, the modified starch product produces the suitable property of new processing, be applied to particularly instant noodles production of food, make instant noodles have the oil consumption of reduction, improve rehydration time, increase elasticity, increase the anti-better advantage such as bubble property, non muddy soup of boiling.Also be applied to simultaneously can obviously reduce production energy consumption in paper making and cloth coating and the textile industry.
Production method of the present invention is simple, is applicable to the enterprise with modified starch working condition, adopts full wet process route to produce, and production unit is not had particular requirement.
Embodiment
Embodiment 1
In retort, the tapioca (flour) slurry degree of depth is 1000mm, and concentration of slurry is 35-40%, and starch-containing amount is 15 tons.Regulate the temperature to 25 ℃ of starch slurry, in the tapioca (flour) slurry, add 150kg sodium sulfate and 450kg sodium-chlor, stirred 20 minutes, add 3% aqueous sodium hydroxide solution adjusting slurry pH value 9-10, priming reaction 20 minutes, 25 ℃-30 ℃ of control slurry temperatures, add the 450kg Whitfield's ointment, 3% aqueous sodium hydroxide solution adjusting slurry keeps pH value 9-10, reacts 30-40 minute, when treating that the pH value no longer changes, reduce 20-25 ℃ of temperature, regulate pH value 8.0-9.5, slowly add the 225kg Succinic anhydried, add 3% aqueous sodium hydroxide solution adjusting slurry simultaneously and keep pH value 8.0-9.5, process keeps temperature 20-25 ℃ of starch slurry, when treating that the pH value no longer changes, reacts 30-50 minute, with in the aqueous hydrochloric acid and slurry pH value 6.0-7.0, again through washing, centrifugal, operations such as oven dry get finished product.
Embodiment 2
Corn starch liquid, the degree of depth are 1000mm, and concentration of slurry is 35-40%, and starch-containing amount is 15 tons.Regulate the temperature to 25 ℃ of starch slurry, in corn starch liquid, add 300kg sodium sulfate and 450kg sodium-chlor, stirred 20 minutes, add 4% aqueous sodium hydroxide solution adjusting slurry pH value 9-10, priming reaction 20 minutes, 25 ℃-30 ℃ of control slurry temperatures, add the 225kg Whitfield's ointment, add 4% aqueous sodium hydroxide solution adjusting slurry and keep pH value 9-10, reacted 30-40 minute, when treating that the pH value no longer changes, reduce 20-25 ℃ of temperature, regulate pH value 8.0-9.5, slowly add the 375kg Succinic anhydried, add 4% aqueous sodium hydroxide solution adjusting slurry simultaneously and keep pH value 8.5-9.3, process keeps temperature 20-25 ℃ of starch slurry, when treating that the pH value no longer changes, reacts 30-50 minute, with in the aqueous sulfuric acid and slurry pH value 6.0-7.0, again through washing, centrifugal, operations such as oven dry get finished product.
Embodiment 3
The tapioca (flour) slurry, the degree of depth is 950mm, and concentration of slurry is 35-40%, and starch-containing amount is 15 tons.Regulate the temperature to 25 ℃ of starch slurry, in the tapioca (flour) slurry, add 300kg sodium sulfate and 600kg sodium-chlor, stirred 20 minutes, add 5% aqueous sodium hydroxide solution adjusting slurry pH value 9-10, priming reaction 20 minutes, 25 ℃-30 ℃ of control slurry temperatures, add the 450kg Succinic Acid, 5% aqueous sodium hydroxide solution adjusting slurry keeps pH value 9-10, reacts 30-40 minute, when treating that the pH value no longer changes, reduce 20-25 ℃ of temperature, regulate pH value 8.0-9.5, slowly add the 225kg acetic anhydride, add 5% aqueous sodium hydroxide solution adjusting slurry simultaneously and keep pH value 8.0-9.5, process keeps temperature 20-25 ℃ of starch slurry, when treating that the pH value no longer changes, reacts 30-50 minute, with in the aqueous hydrochloric acid and slurry pH value 6.0-7.0, again through washing, centrifugal, operations such as oven dry get finished product.
Embodiment 4
Corn starch liquid, the degree of depth are 950mm, and concentration of slurry is 35-40%, and starch-containing amount is 15 tons.Regulate the temperature to 25 ℃ of starch slurry, in corn starch liquid, add 150kg sodium sulfate and 450kg sodium-chlor, stirred 20 minutes, add 3% aqueous sodium carbonate adjusting slurry pH value 9-10, priming reaction 20 minutes, 25 ℃-30 ℃ of control slurry temperatures, add the 225kg Succinic Acid, 3% aqueous sodium carbonate adjusting slurry keeps pH value 9-10, reacts 30-40 minute, when treating that the pH value no longer changes, reduce 20-25 ℃ of temperature, regulate pH value 8.0-9.5, slowly add the 375kg acetic anhydride, add 3% aqueous sodium carbonate adjusting slurry simultaneously and keep pH value 8.0-9.5, process keeps temperature 20-25 ℃ of starch slurry, when treating that the pH value no longer changes, reacts 30-50 minute, with in the aqueous sulfuric acid and slurry pH value 6.0-7.0, again through washing, centrifugal, operations such as oven dry get finished product.
Embodiment 5
The tapioca (flour) slurry, the degree of depth is 1000mm, and concentration of slurry is 35-40%, and starch-containing amount is 15 tons.Regulate the temperature to 25 ℃ of starch slurry, in the tapioca (flour) slurry, add 300kg Trisodium Citrate and 500kg sodium-chlor, stirred 20 minutes, add 4% aqueous sodium carbonate adjusting slurry pH value 9-10, priming reaction 20 minutes, 25 ℃-30 ℃ of control slurry temperatures, add the 450kg Whitfield's ointment, keep pH value 9-10, reacted 30-40 minute with 4% aqueous sodium carbonate adjusting slurry, when treating that the pH value no longer changes, reduce 20-25 ℃ of temperature, regulate pH value 8.0-9.5, slowly add the 225kg acetic anhydride, add 4% aqueous sodium carbonate adjusting slurry simultaneously and keep pH value 8.0-9.5, process keeps temperature 20-25 ℃ of starch slurry, when treating that the pH value no longer changes, reacts 30-50 minute, with in the aqueous sulfuric acid and slurry pH value 6.0-7.0, again through washing, centrifugal, operations such as oven dry get finished product.
Embodiment 6
Corn starch liquid, the degree of depth are 950mm, and concentration of slurry is 35-40%, and starch-containing amount is 15 tons.Regulate the temperature to 25 ℃ of starch slurry, in corn starch liquid, add 150kg Trisodium Citrate and 450kg sodium-chlor, stirred 20 minutes, add 5% aqueous sodium carbonate adjusting slurry pH value 9-10, priming reaction 20 minutes, 25 ℃-30 ℃ of control slurry temperatures, add the 350kg Whitfield's ointment, keep pH value 9-10, reacted 30-40 minute with 5% aqueous sodium carbonate adjusting slurry, when treating that the pH value no longer changes, reduce 20-25 ℃ of temperature, regulate pH value 8.0-9.5, slowly add the 375kg acetic anhydride, add 5% aqueous sodium carbonate adjusting slurry simultaneously and keep pH value 8.0-9.5, process keeps temperature 20-25 ℃ of starch slurry, when treating that the pH value no longer changes, reacts 30-50 minute, with in the aqueous hydrochloric acid and slurry pH value 6.0-7.0, again through washing, centrifugal, operations such as oven dry get finished product.
Claims (3)
1. one kind prepares the production method of hanging down gelatinization point starch in cold water, it is characterized in that:
With the starch slurry is starting raw material, prepares in the 20-30 ℃ of cold water, adopts " esterification-esterification " wet method double esterification denatured technology to produce, thereby obtains the starch product of low gelatinization point;
Technical parameter is: gelatinization point≤50 ℃, esterification substitution value: 0.01-0.1DS.
2. the production method that gelatinization point starch is hanged down in preparation in cold water according to claim 1, its preparation method is:
Size mixing with ative starch and water, and the temperature of regulating the ative starch slurry arrives 20-30 ℃, in ative starch slurry with salt and inhibitor, stirred 20-30 minute, add catalyzer adjusting slurry pH value 9-10 again, add esterifying agent a, add dilute alkali simultaneously and regulate slurry pH value 9-10 reaction 30-40 minute, when the pH value of question response no longer changes, add esterifying agent b, add dilute alkali simultaneously and regulate slurry pH value 8.0-9.5, reacted 30-50 minute, regulate slurry pH value 6.0-7.0 with acid, through clear water dilution, swirler washing, drying, get finished product again;
Above-described ative starch adopts tapioca (flour) or W-Gum, and the concentration of slurry of furnishing is 35-40%;
Above-described inhibitor adopts sodium sulfate or Trisodium Citrate, and add-on is the 1-2% of over dry starch;
Above-described salt adopts sodium-chlor, and add-on is the 3-6% of over dry starch;
Above-described diluted alkaline adopts sodium hydroxide or aqueous sodium carbonate, and concentration is 3-5%;
Hydrochloric acid or aqueous sulfuric acid are adopted in above-described acid;
Above-described esterifying agent a adopts Succinic Acid or Whitfield's ointment, and add-on is the 1.5-3.0% of over dry starch;
Above-described esterifying agent b adopts acetic anhydride or Succinic anhydried, and add-on is the 1.5-2.5% of over dry starch.
3. the production method that gelatinization point starch is hanged down in preparation in cold water according to claim 1 is characterized in that: described gelatinization point, adopt Brabender V-E type viscometer determining, starch concentration 6%.
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| CN103159863A (en) * | 2011-12-15 | 2013-06-19 | 财团法人工业技术研究院 | Enteric and intestinal enzyme decomposable material and preparation method thereof |
| CN103936871A (en) * | 2014-04-30 | 2014-07-23 | 河南工业大学 | Method for gelatinizing sweet potato flour by using low-temperature alkali solution |
| CN104790255A (en) * | 2014-01-22 | 2015-07-22 | 金东纸业（江苏）股份有限公司 | Starch coated latex and preparation method thereof |
| CN104798989A (en) * | 2015-04-28 | 2015-07-29 | 防城港市雅美好饲料有限公司 | Preparation method of special pre-gelatinized starch for feed |
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| CN103159863A (en) * | 2011-12-15 | 2013-06-19 | 财团法人工业技术研究院 | Enteric and intestinal enzyme decomposable material and preparation method thereof |
| US8957202B2 (en) | 2011-12-15 | 2015-02-17 | Industrial Technology Research Institute | Enterosoluble and intestinal-enzyme-biodegradable materials and method for preparing the same |
| CN104790255A (en) * | 2014-01-22 | 2015-07-22 | 金东纸业（江苏）股份有限公司 | Starch coated latex and preparation method thereof |
| CN104790255B (en) * | 2014-01-22 | 2017-05-17 | 金东纸业（江苏）股份有限公司 | Starch coated latex and preparation method thereof |
| CN103936871A (en) * | 2014-04-30 | 2014-07-23 | 河南工业大学 | Method for gelatinizing sweet potato flour by using low-temperature alkali solution |
| CN103936871B (en) * | 2014-04-30 | 2016-05-18 | 河南工业大学 | A kind of low-temperature alkaline solution gelatinization sweet potato flour method |
| CN104798989A (en) * | 2015-04-28 | 2015-07-29 | 防城港市雅美好饲料有限公司 | Preparation method of special pre-gelatinized starch for feed |
| CN104878652A (en) * | 2015-05-28 | 2015-09-02 | 铜陵方正塑业科技有限公司 | Moisture-proof paper bag and production method thereof |
| CN106892987A (en) * | 2015-12-21 | 2017-06-27 | 上海东升新材料有限公司 | A kind of method of dry process starch dissolvable in cold water |
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