CN101974093B - 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
Development along with food, papermaking, 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, CMS, 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, CMS, 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 in same starch molecule, connects two or more esterified group 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 in practical application, use energy consumption lower.Avoided starch in application process because starch gelatinization temperature; Meeting generation starch centre portions is heated uneven or temperature does not reach and produce half steaming and half-cooked phenomenon; 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 simultaneously; 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, in cold water,, having some reports at home in the open source literature, but mainly be the research that some single esterification sex change or esterification sex change combine other type sex change through the research of the low gelatinization point starch of esterification rd-preparation with starch.As: through searching database, periodical and website, find some documents more relevant, 5 places below existing the extracts with this problem:
1, title: the working 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 " working 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, wash, dehydrate; Said linking agent is made up of glucose lactone and Monochloro Acetic Acid, and the weight ratio of said glucose lactone and Monochloro Acetic Acid is 3: 7.Compare with tradition processing modified starch technology, control is simple, and cost reduces; The gelatinization point of esterification starch has fallen about 10 ℃ simultaneously, can reach 48 ℃-52 ℃, and 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, and normal temperature, stirring add linking agent, the even thickness of starch slurry after about 1 hour down; 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: preparing 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 in water medium, to be raw material with starch, acetic anhydride, hydrochloric acid, sodium hydroxide, hexanodioic acid; Through the preparation chemical, size mixing, esterification, neutralization, washing, drying, screening, eight process steps of packing be prepared from; Its finished product is that white powder particle, DS are that 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 HV, stick with paste that the liquid transparency is good, substitution value is high, have that water retention capacity is strong after the anti-shearing, high temperature resistant, food prepared therefrom, good water absorption, expansion advantages of higher; Be adapted at using in sauce and the snackfoods; As thickening stabilizer, and can reduce production costs greatly.Concrete process step is following: (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 subsequent use then; (2), size mixing: in reaction kettle, 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, in esterification reaction process, constantly mending mass concentration is the solution of the sodium hydroxide of 3.0-4.0%; Keep pH value 7.0-10.5, when the chemical for preparing adds continued 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 to moisture≤15% then; (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 size mixing, esterification, neutralization, washing, drying, sieve, size mixing, gelatinization in advance, pulverizing, screening, 11 process steps of packing be prepared from; Product of the present invention is compared advantage such as have HV, cold water-soluble is good with like product in the market; Be adapted at the application in manufacturing paste essence such as food, 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 following: (1), size mixing: in reaction kettle, waxy starch is added the farinaceous size that water is modulated into 20-23Be, stir; (2), esterification: under constantly stirring, in farinaceous size, adding mass concentration is the sodium hydroxide solution of 3-4.0%; Transfer pH value 7.0-10.5; Adding accounts for waxy starch weight 1.0-4.5% octenyl succinic acid anhydride, maintains the temperature in the 25-40 ℃ of scope and carries out esterification, and its temperature of reaction at 30-35 ℃ better; In esterification reaction process, constantly mending mass concentration 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, when the continued reaction 1 hour that no longer descends of P H value.
4. research [author] Wu Lu Yang of [autograph] response surface method optimization succinic acid starch ester preparation condition answers imperial Ceng Zhen [mechanism] Sichuan Agricultural University's information and the food and fermentation industries .2007 of engineering institute [periodical name]; 33 (5) .-54-59 [digest] adopt the aqueous phase system legal system to get the succsinic acid potato starch ester, have analyzed the influence to substitution value of esterification temperature, reaction times, succsinic acid addition, pH value in reaction through the response surface unitized design.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 through 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.Through regression analysis, set up preparation technology's model of succinic acid starch ester, obtain optimised process through 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. preparation [author] the Tang Hongbo Zhang Xin of [autograph] 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] is raw material with the W-Gum, and 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 in 20-30 ℃ of cold water, successfully to prepare the report that gelatinization point is lower than 50 ℃ modified starch.
Summary of the invention
The objective of the invention is: provide a kind of being employed in the cold water to prepare in 20-30 ℃ of full wet method; Reduce the gelatinization point of starch through 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 prods of low gelatinization point.Utilize the double esterification group that the characteristic of strongly hydrophilic is all arranged; Modified starch is combined with water more easily; 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 is to 20-30 ℃, in the ative starch slurry with salt and suppressor factor; Stirred 20-30 minute, and added 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 suppressor factor 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 the composite modified starch product in a certain respect deficiency; Low like etherification starch good film-forming property, viscosity; The cross-linking starch thickening property is good, film-forming properties is poor, gelatinization point is high; Esterification starch visco-elasticity is good but can not meet the demands fully to starch selectivity height and gelatinization point, and colloidalmaterial has HV, low gelatinization point, better characteristics such as film-forming properties, but cost is higher.The present invention makes the advantage of modified starch be able to performance and complementary not enough through 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, product stability is high.
(3), through the double esterification sex change, the gelatinization point of starch descends obviously, makes modified starch in application process, quicken gelatinization, 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 right 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.
Working 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; Reacted 30-50 minute, with in the aqueous hydrochloric acid with slurry pH value 6.0-7.0, get finished product through operations such as washing, centrifugal, oven dry again.
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; Reacted 30-50 minute, with in the aqueous sulfuric acid with slurry pH value 6.0-7.0, get finished product through operations such as washing, centrifugal, oven dry again.
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; Reacted 30-50 minute, with in the aqueous hydrochloric acid with slurry pH value 6.0-7.0, get finished product through operations such as washing, centrifugal, oven dry again.
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; Reacted 30-50 minute, with in the aqueous sulfuric acid with slurry pH value 6.0-7.0, get finished product through operations such as washing, centrifugal, oven dry again.
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 with 4% aqueous sodium carbonate adjusting slurry, 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 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; Reacted 30-50 minute, with in the aqueous sulfuric acid with slurry pH value 6.0-7.0, get finished product through operations such as washing, centrifugal, oven dry again.
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 with 5% aqueous sodium carbonate adjusting slurry, 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 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; Reacted 30-50 minute, with in the aqueous hydrochloric acid with slurry pH value 6.0-7.0, get finished product through operations such as washing, centrifugal, oven dry again.
Claims (2)
1. one kind prepares the working 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 prods of low gelatinization point;
Its preparation method is:
Size mixing with ative starch and water, and the temperature of regulating the ative starch slurry is to 20-30 ℃, in the ative starch slurry with salt and suppressor factor; Stirred 20-30 minute, and added 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 suppressor factor 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;
Technical parameter is: gelatinization point≤50 ℃, esterification substitution value: 0.01-0.1DS.
2. the working 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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| 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 |
| 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 |
| CN104878652B (en) * | 2015-05-28 | 2016-10-05 | 铜陵方正塑业科技有限公司 | Moisture Proof Pager Bag and preparation 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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