CN102241783A - Method for preparing hydroxypropyl crosslinked glutinous rice starch ether - Google Patents
Method for preparing hydroxypropyl crosslinked glutinous rice starch ether Download PDFInfo
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- CN102241783A CN102241783A CN2011101393945A CN201110139394A CN102241783A CN 102241783 A CN102241783 A CN 102241783A CN 2011101393945 A CN2011101393945 A CN 2011101393945A CN 201110139394 A CN201110139394 A CN 201110139394A CN 102241783 A CN102241783 A CN 102241783A
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- glutinous rice
- rice starch
- starch ether
- hydroxypropyl
- ether
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Abstract
The invention discloses a method for preparing hydroxypropyl crosslinked glutinous rice starch ether, which comprises the following steps of: metering glutinous rice starch, a sodium sulfate solution and aqueous alkali, adding into a four-port container, sealing for removing air, adding epoxy propane, stirring at room temperature, raising the temperature slowly for etherification reaction, adding a crosslinking agent for crosslinking reaction, neutralizing a reaction product by using hydrochloric acid, filtering the reaction product, washing with distilled water for three times, drying, grinding and packaging to obtain the hydroxypropyl crosslinked glutinous rice starch ether. The method has the advantages that: the obtained hydroxypropyl crosslinked glutinous rice starch ether is nonionic, and the stability of a substituent ether bond is high; in the process of hydrolysis, oxidation and crosslinking reactions, the ether bond cannot be broken, a substituent cannot fall off, and the hydroxypropyl crosslinked glutinous rice starch ether has high low-temperature stability and hydrophily, shear resistance, acid resistance and viscosity stability, and can be used in a wide pH range; and the hydroxypropyl crosslinked glutinous rice starch ether is particularly suitable to serve as a fat substitute in ice cream, cheese and salad dressings.
Description
Technical field
The present invention is the preparation method of the crosslinked glutinous rice starch ether of a kind of hydroxypropyl.
Background technology
Modern medicine study shows, too much taking in fat food not only can be detrimental to health, but also can increase the sickness rate of cancer, more common at present obesity, cardiovascular disorder, diabetes and gallbladder disease etc. are all taken in closely related with too high fat.Therefore many countries extremely pay close attention to the intake of fat.Developed country has been extensive use of the part fat in the fat-replacer substitute food product prescription.The fat-replacer of selling on the market is divided into synthetic class substitute, protein-based substitute, carbohydrate substitute and mixes the class substitute abroad.It is fat-replacer of matrix etc. that the carbohydrate substitute is divided into hydrophilic colloid, polyglucose, Nulomoline, food fibre and starch again.Wherein starch is that the fat-replacer of matrix is cheap owing to its cost of material, good product performance is subjected to extensive concern and obtains develop rapidly.At present, the fat-replacer that nearly 40 kinds of starch are arranged in the world is matrix is sold.Starch is starch and the low DE value maltodextrin 2 big classes that the fat-replacer of matrix is divided into modification or modification again.
China people's since reform and opening-up fatty intake also constantly increases, and the energy that present fat provides has has equaled or exceeded food provides 30% of energy.The morbidity that China preschool children is overweight and fat reaches 15.3%, and school-ager teenager is 8.4%, and the grownup is up to 20.7%.Therefore, exploitation and research fat-replacer for promote compatriots' health have very must realistic meaning.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method of the crosslinked glutinous rice starch ether of a kind of hydroxypropyl, adopts this method can prepare colory fat-replacer.
The preparation method of the crosslinked glutinous rice starch ether of hydroxypropyl of the present invention is as follows:
With 100 gram glutinous rice starchs, quality is metabisulfite solution 120-140ml of 8-10% than concentration, quality is alkaline solution 20-30ml of 3-3.5% than concentration, the four-hole container is dropped in the metering back, and airtight removing air adds 12ml epoxy third protective embankment, at room temperature stir 15～30 min, slowly be warming up to 43-45 ℃ and carry out 18 ~ 20h etherification reaction, etherification reaction finishes the back and adds linking agent 0.03-0.05 ml, carries out crosslinking reaction 2h under 40 ℃.Crosslinking reaction finishes the hydrochloric acid neutralization reaction product of back with concentration 15%, and making pH is 5.0 ~ 5.5, reaction product after filtration, distilled water wash 3 times, drying is ground, packing promptly gets the crosslinked glutinous rice starch ether of hydroxypropyl.
Above-mentioned alkaline solution can be selected sodium hydroxide, potassium hydroxide, yellow soda ash.
Advantage of the present invention is: raw material glutinous rice has weakened the hydrogen bond between starch molecule after the inventive method has been introduced hydroxypropyl, makes it to be easy to expand and gelatinization, has significantly improved the low-temperature stability of glutinous rice starch and wetting ability, anti-shearing, acid resistance.The crosslinked glutinous rice starch ether of the hydroxypropyl that is obtained belongs to non-ionic type, and the stability that replaces ehter bond is high.In hydrolysis, oxidation, reaction process such as crosslinked, ehter bond can not rupture, and substituted radical can not come off.And this product is subjected to the influence of ionogen and PH little, can use under the PH of broad condition.Adopt the inventive method to acquire product and have excellent hydrophilic and viscosity stability, in the hot digestion process, the good film-forming property of paste, film is transparent.In particularly suitable ice cream, cheese, the salad flavouring paste.
Embodiment
Example 1
The preparation method of the crosslinked glutinous rice starch ether of hydroxypropyl of the present invention is as follows:
With 100 gram glutinous rice starchs, quality is 8% metabisulfite solution 120ml than concentration, after quality is 3% alkaline solution 21ml metering than concentration, drop into four-hole boiling flask, airtight removing air adds 12ml epoxy third protective embankment, at room temperature stir 15～30 min, slowly be warming up to 45 ℃ and carry out 18 ~ 20h etherification reaction, etherification reaction finishes the back and adds linking agent 0.035ml, carries out crosslinking reaction 2h under 40 ℃.Crosslinking reaction finishes the hydrochloric acid neutralization reaction product of back with concentration 15%, and making pH is 5.0 ~ 5.5, reaction product after filtration, distilled water wash 3 times, drying is ground, packing promptly gets the crosslinked glutinous rice starch ether of hydroxypropyl.
Example 2
The preparation method of the crosslinked glutinous rice starch ether of hydroxypropyl of the present invention is as follows:
With 100 gram glutinous rice starchs, quality is 10% metabisulfite solution 129ml than concentration, after quality is 3.5% alkaline solution 20ml metering than concentration, drop into four-hole boiling flask, airtight removing air adds 12ml epoxy third protective embankment, at room temperature stir 15～30 min, slowly be warming up to 44 ℃ and carry out 18 ~ 20h etherification reaction, etherification reaction finishes the back and adds linking agent 0.040 ml, carries out crosslinking reaction 2h under 40 ℃.Crosslinking reaction finishes the hydrochloric acid neutralization reaction product of back with concentration 15%, and making pH is 5.0 ~ 5.5, reaction product after filtration, distilled water wash 3 times, drying is ground, packing promptly gets the crosslinked glutinous rice starch ether of hydroxypropyl.
Claims (2)
1. the preparation method of the crosslinked glutinous rice starch ether of hydroxypropyl is characterized in that:
With 100 grams
Glutinous rice starch, quality than concentration is
8-10%Metabisulfite solution
120-140Ml, quality than concentration is
3-3.5%Alkaline solution 20-30ml, the four-hole container is dropped in metering back, airtight removing air adds 12ml
Epoxy third protective embankment, at room temperature stir 15～30 min, slowly be warming up to
43-45℃ carry out 18 ~ 20h etherification reaction, etherification reaction finishes the back and adds
Linking agent 0.03-0.05Ml carries out crosslinking reaction 2h under 40 ℃, crosslinking reaction finishes the hydrochloric acid neutralization reaction product of back with concentration 15%, and making pH is 5.0 ~ 5.5, reaction product after filtration, distilled water wash 3 times, drying is ground, packing promptly gets the crosslinked glutinous rice starch ether of hydroxypropyl.
2. the preparation method of the crosslinked glutinous rice starch ether of hydroxypropyl according to claim 1 is characterized in that: described alkaline solution is sodium hydroxide, potassium hydroxide, yellow soda ash.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101393945A CN102241783A (en) | 2011-05-27 | 2011-05-27 | Method for preparing hydroxypropyl crosslinked glutinous rice starch ether |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101393945A CN102241783A (en) | 2011-05-27 | 2011-05-27 | Method for preparing hydroxypropyl crosslinked glutinous rice starch ether |
Publications (1)
| Publication Number | Publication Date |
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| CN102241783A true CN102241783A (en) | 2011-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011101393945A Pending CN102241783A (en) | 2011-05-27 | 2011-05-27 | Method for preparing hydroxypropyl crosslinked glutinous rice starch ether |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102690361A (en) * | 2012-05-30 | 2012-09-26 | 黑龙江北大荒斯达奇生物科技有限公司 | Method for preparing sticky rice modified starch with adsorption and sustained release capacity |
| CN102690363A (en) * | 2012-06-19 | 2012-09-26 | 河南黄国粮业有限公司 | Preparation method of hydroxypropyl waxy rice starch |
| CN104497155A (en) * | 2014-12-31 | 2015-04-08 | 漯河市恒瑞加友食品科技有限公司 | Modified starch for environment-friendly starch-based wallpaper glue and preparation method of modified starch |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3904601A (en) * | 1972-12-21 | 1975-09-09 | Nat Starch Chem Corp | Hydroxypropylated, inhibited high amylose retort starches |
| US3951947A (en) * | 1973-08-10 | 1976-04-20 | A. E. Staley Manufacturing Company | Thin-thick waxy malze based starch derivative for acid and neutral retort media |
| US4973447A (en) * | 1990-03-01 | 1990-11-27 | Kansas State University Research Foundation | Freeze-thaw stable modified waxy barley starch |
| EP0796868A2 (en) * | 1996-03-22 | 1997-09-24 | National Starch and Chemical Investment Holding Corporation | Stabilized or stabilized, crosslinked waxy potato starch |
| JP2006282785A (en) * | 2005-03-31 | 2006-10-19 | Nippon Shokuhin Kako Co Ltd | Starch having restrained swelling and method for producing same |
| CN101077139A (en) * | 2006-05-26 | 2007-11-28 | 国家淀粉及化学投资控股公司 | Stable starches for contributing dietary fiber to food compositions |
-
2011
- 2011-05-27 CN CN2011101393945A patent/CN102241783A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3904601A (en) * | 1972-12-21 | 1975-09-09 | Nat Starch Chem Corp | Hydroxypropylated, inhibited high amylose retort starches |
| US3951947A (en) * | 1973-08-10 | 1976-04-20 | A. E. Staley Manufacturing Company | Thin-thick waxy malze based starch derivative for acid and neutral retort media |
| US4973447A (en) * | 1990-03-01 | 1990-11-27 | Kansas State University Research Foundation | Freeze-thaw stable modified waxy barley starch |
| EP0796868A2 (en) * | 1996-03-22 | 1997-09-24 | National Starch and Chemical Investment Holding Corporation | Stabilized or stabilized, crosslinked waxy potato starch |
| JP2006282785A (en) * | 2005-03-31 | 2006-10-19 | Nippon Shokuhin Kako Co Ltd | Starch having restrained swelling and method for producing same |
| CN101077139A (en) * | 2006-05-26 | 2007-11-28 | 国家淀粉及化学投资控股公司 | Stable starches for contributing dietary fiber to food compositions |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102690361A (en) * | 2012-05-30 | 2012-09-26 | 黑龙江北大荒斯达奇生物科技有限公司 | Method for preparing sticky rice modified starch with adsorption and sustained release capacity |
| CN102690361B (en) * | 2012-05-30 | 2013-12-25 | 黑龙江北大荒斯达奇生物科技有限公司 | Method for preparing sticky rice modified starch with adsorption and sustained release capacity |
| CN102690363A (en) * | 2012-06-19 | 2012-09-26 | 河南黄国粮业有限公司 | Preparation method of hydroxypropyl waxy rice starch |
| CN104497155A (en) * | 2014-12-31 | 2015-04-08 | 漯河市恒瑞加友食品科技有限公司 | Modified starch for environment-friendly starch-based wallpaper glue and preparation method of modified starch |
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Application publication date: 20111116 |