CN102336836A - Preparation method of novel sorbic acid-esterified modified starch - Google Patents
Preparation method of novel sorbic acid-esterified modified starch Download PDFInfo
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- CN102336836A CN102336836A CN2010102379349A CN201010237934A CN102336836A CN 102336836 A CN102336836 A CN 102336836A CN 2010102379349 A CN2010102379349 A CN 2010102379349A CN 201010237934 A CN201010237934 A CN 201010237934A CN 102336836 A CN102336836 A CN 102336836A
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- starch
- sorbic acid
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- esterification
- modified starch
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Abstract
The invention discloses a preparation method of novel sorbic acid-esterified modified starch, and relates to a modified starch synthesis technology utilized in food manufacture and especially, in frozen food manufacture. The preparation method is characterized in that sorbic acid is utilized as an esterification acid and undergoes an esterification reaction with refined potato starch to synthesize novel modified starch with a good emulsification capability and low-temperature stability. The invention provides the preparation method of the novel modified starch.
Description
Technical field
The present invention relates to a kind of preparation method of novel modified starch, particularly a kind of compound method that is applied to the modified starch in the food.
Background technology
Modified starch is that the discovery because of Britain glue begins in 19th-century mid-term the earliest, so far the history in existing more than 150 year.Over nearly 30 years, modified starch has got into the stage of a fast development, at present be with starch raw material carry out denaturing treatment product oneself kind more than 2000 is arranged.The denaturation method that is adopted has: methods such as physical method, chemical process, biotechnology and genetic engineering technique, wherein chemical process is topmost, uses also the most extensive.Common modified starch kind comprises at present: pre-gelatinized starch, denaturated starch by acid, Sumstar 190, esterification starch, etherification starch, graft copolymerization starch, thermal destruction starch, enzymatic degradation of starch, cross-linking starch, dialdehyde starch, cationic starch, hydroxyalkyl starch, dextrin composite modified starch etc.Modified starch is mainly as foodstuff additive, paper making additive, spinning sizing agent, medicine disintegrating agent, fine chemistry industry additive, assistant for drilling petroleum well, water-retaining agent, tackiness agent, industrial sewage treating agent, tensio-active agent etc.Relatively more popular at present research topic has: the development of the research of the research of repellency modified starch, degradable functional material, the research of water-absorbing material, composite modified starch, the development that modified starch is used for embedding medium etc.In addition it in the application in other relevant industries and field also among continuous expansion.
The esterification modified starch is one big type of modified starch in the chemically denatured method, traditional modified starch hydrophilic radical that all in starch molecule, induces one, and the hydrophilic nmature of starch itself makes the single wetting ability of a product tool in addition.In starch molecule, introduce lipophilic group can make starch character be improved significantly; Emulsifying property improvement to starch has significant role; Its range of application also is expanded, and this type of denaturation method has become present domestic and international research focus, and it is also more and more wider in the Application in Food scope.
In the middle of foodstuffs industry, esterification starch is one type of special edible modified starch glue, and is all different with traditional any modified food starch glue, and it is a novel food emulsifier and a thickening material.Regulation among the WHO/FAO (INS:1450 nineteen eighty-two): the maximum throughput of acid anhydrides is 3%, and the substitution value of product is about 0.0212.Day allowance need not to do special stipulation, can in food, use.This series products of existing China approved can be used for having of food: two kinds of starch Sodium Octenyl Succinate and octenyl succinic acid starch aluminium.Flavours in food products, mouthfeel and function can greatly be strengthened, changed to this type modified starch; It can be used in noncarbonated beverage products, Emulsion flavour, microscapsule powder goods, liquid cream, meat product, marine products goods, salad flavor oil, baked goods, butyraceous tinned pre-, salt cheese prodn etc., so in the every field of foodstuffs industry, will be used widely.
Summary of the invention
The present invention aims to provide a kind of preparation method who possesses the esterification ability can low temperature resistant refrigerated esterification modified starch.
The technical solution adopted for the present invention to solve the technical problems is:
The preparation method of Sorbic Acid esterification modified starch is characterized in that using the smart starch of Sorbic Acid and yam synthetic through esterification as raw material, when synthetic starch is added water and processes suspension-s; Add 1 mole of every liter of sodium hydroxide and regulate pH value to 8.5; Slowly add Sorbic Acid and with thermostat water bath with maintain at 38 ℃, carry out esterification, reaction finishes reacting liquid pH value is adjusted to 6.5～7.0 with Hydrogen chloride; Use the pure water washed twice; Filter, filter cake is carried out drying, promptly obtain Sorbic Acid esterification starch.
In the method for the invention; Starch is yam starch; The rd-of starch is carried out in the suspension-s of water; Preferentially react in greater than 1.5% starch and the weight ratio suspension-s less than 98% water at operating weight, in the method for the invention, the consumption that is used for the sodium hydroxide of conditioned reaction pH value of solution can change between the 2-3% total amount based on starch dry matter.In the method for the invention, and the starch consumption that carries out the sorbic ester of esterification can between 1.8-2.1% gross weight, change based on starch dry matter.
The prepared Sorbic Acid esterification starch of the present invention viscosity, freeze-thaw-is stable and emulsifying capacity aspect suitable with the octenyl succinate starch that generally uses now; Particularly be superior to octenyl succinate starch aspect the freeze-thaw-stability; But aspect manufacturing cost, be superior to the Sorbic Acid price far below octenyl succinic acid anhydride; Therefore the esterification starch cost is lower than octenyl succinate starch relatively, and the invention of this product compound method is that the preparation and the application of esterification starch provides a new technological approaches.
Embodiment
Embodiment 1
16.0g yam starch is dispersed in the 1000ml water, with powerful motor whisking appliance control stirring velocity, adopts the thermostat water bath control reaction temperature, keeps 38 ℃ of constant temperature; Using the NaOH of 1 mole of every liter of sodium hydroxide 2% to regulate pH value is 8.5, and slow 5 milliliters of dropping concentration 30% Sorbic Acids in the 2h are kept the pH value simultaneously 8.5; Reaction finishes, and is neutralized to pH6.5 with 2mol/L HCL, uses the pure water washed twice respectively again; Produce remaining hydrochloric acid and participate in the Sorbic Acid that reacts with the flush away neutralization reaction,, pulverize 40 ℃ of forced air dryings; Cross 120 mesh sieves, promptly obtain the Sorbic Acid starch ester of white, place the sealing bag preservation.
Embodiment 2
16.0g yam starch is dispersed in the 1000ml water, with powerful motor whisking appliance control stirring velocity, adopts the thermostat water bath control reaction temperature, keeps 38 ℃ of constant temperature; Using the NaOH of 1 mole of every liter of sodium hydroxide 3% to regulate pH value is 8.5, and slow 8 milliliters of dropping concentration 30% Sorbic Acids in the 2h are kept the pH value simultaneously 8.5; Reaction finishes, and is neutralized to pH6.5 with 2mol/L HCL, uses the pure water washed twice respectively again; Produce remaining hydrochloric acid and participate in the Sorbic Acid that reacts with the flush away neutralization reaction,, pulverize 43 ℃ of forced air dryings; Cross 120 mesh sieves, promptly obtain the starch octenyl succinate anhydride of white, place the sealing bag preservation.
Claims (5)
1. a Sorbic Acid esterification starch is characterized in that: use the smart starch of Sorbic Acid and yam synthetic through esterification as raw material;
2. the preparation method of Sorbic Acid esterification starch according to claim 1 is characterized in that starch is added water processes suspension-s, adds sodium hydroxide and regulates pH value to 8.5; Slowly add Sorbic Acid and with thermostat water bath with maintain at 38 ℃, carry out esterification, reaction finishes reacting liquid pH value is adjusted to 6.5～7.0 with Hydrogen chloride; Use the pure water washed twice; Filter, filter cake is carried out drying at 40-45 ℃, promptly obtain Sorbic Acid esterification starch;
3. the preparation method of Sorbic Acid esterification starch according to claim 1 is characterized in that the starch consumption is to add 16.3 grams in per 1 premium on currency;
4. the preparation method of Sorbic Acid esterification starch according to claim 1 is characterized in that in the starch consumption, and the amount of sodium hydroxide that is used to regulate pH is 2-3%;
5. the preparation method of Sorbic Acid esterification starch according to claim 1 is characterized in that the consumption of Sorbic Acid is counted 1.8-2.1% with the consumption of starch.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010237934.9A CN102336836B (en) | 2010-07-27 | 2010-07-27 | The preparation method of novel sorbic acid-esterified modified starch |
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| CN201010237934.9A CN102336836B (en) | 2010-07-27 | 2010-07-27 | The preparation method of novel sorbic acid-esterified modified starch |
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| CN102336836A true CN102336836A (en) | 2012-02-01 |
| CN102336836B CN102336836B (en) | 2015-12-09 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175074A (en) * | 2017-12-19 | 2018-06-19 | 安徽强旺生物工程有限公司 | A kind for the treatment of process for inhibiting spice extract storage flavor variations |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3617201A (en) * | 1967-05-26 | 1971-11-02 | Us Agriculture | Esterification of cellulosic textiles with sorbic acid in the presence of trifluoroacetic anhydride using controlled cellulose-acid-anhydride ratios |
| CN1266842A (en) * | 1999-03-12 | 2000-09-20 | 陈圣沪 | Esterified substance, its preparing process and its application in preparing synergist of agricultural chemicals |
| CN1903884A (en) * | 2005-07-28 | 2007-01-31 | 四平帝达变性淀粉有限公司 | Predextrinization acetate starch and its preparation method |
-
2010
- 2010-07-27 CN CN201010237934.9A patent/CN102336836B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3617201A (en) * | 1967-05-26 | 1971-11-02 | Us Agriculture | Esterification of cellulosic textiles with sorbic acid in the presence of trifluoroacetic anhydride using controlled cellulose-acid-anhydride ratios |
| CN1266842A (en) * | 1999-03-12 | 2000-09-20 | 陈圣沪 | Esterified substance, its preparing process and its application in preparing synergist of agricultural chemicals |
| CN1903884A (en) * | 2005-07-28 | 2007-01-31 | 四平帝达变性淀粉有限公司 | Predextrinization acetate starch and its preparation method |
Non-Patent Citations (4)
| Title |
|---|
| 卞希良等: ""琥珀酸糯米淀粉酯的制备以及性质的研究"", 《粮油加工与食品机械》, no. 3, 8 March 2006 (2006-03-08), pages 88 - 91 * |
| 张陈云等: ""马铃薯酯化淀粉的制备及其在速冻水饺中应用研究"", 《粮食与饲料工业》, no. 7, 15 July 2010 (2010-07-15) * |
| 鲁金粱等: ""山梨酸正丁酯的合成研究"", 《江西化工》, no. 2, 15 June 2007 (2007-06-15), pages 53 - 54 * |
| 黄志良等: ""山梨酸酯的合成与抗菌作用研究"", 《华南农业大学学报（自然科学版）》, vol. 23, no. 3, 30 July 2002 (2002-07-30), pages 84 - 86 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175074A (en) * | 2017-12-19 | 2018-06-19 | 安徽强旺生物工程有限公司 | A kind for the treatment of process for inhibiting spice extract storage flavor variations |
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| CN102336836B (en) | 2015-12-09 |
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