CN104072625A - Novel preparation process for hydroxypropyl modified starch used for food - Google Patents
Novel preparation process for hydroxypropyl modified starch used for food Download PDFInfo
- Publication number
- CN104072625A CN104072625A CN201310097648.0A CN201310097648A CN104072625A CN 104072625 A CN104072625 A CN 104072625A CN 201310097648 A CN201310097648 A CN 201310097648A CN 104072625 A CN104072625 A CN 104072625A
- Authority
- CN
- China
- Prior art keywords
- preparation process
- modified starch
- food
- hydroxypropyl
- novel preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a novel preparation process for hydroxypropyl modified starch used for food. The novel preparation process comprises the following procedures: stereo multipoint alkali addition; chemical addition at negative pressure; nitrogen-filled reaction; novel constant-temperature reaction; etc. Compared with a traditional process, the novel preparation process enables the usage amount of a protective agent to be saved by about 5 to 10%, the usage amount of a chemical--an etherifying agent to be saved by 1 to 2%, safety risks to be decreased, the utilization rate of equipment to be reduced, etc. The novel preparation process has a good popularization and application value.
Description
Technical field
The present invention relates to the new preparation process of the series modified starch of hydroxypropyl for a kind of food.。
Background technology
Food is monopolized by American-European countries such as national of the United States's starch, French Luo Gaite, Britain Tai Lai companies by its production technology of the series modified starch of hydroxypropyl always, and market mostly also is them and controls.The reasons for the above problems mostly are that production technique is backward, energy consumption high due to.
Summary of the invention
The object of the present invention is to provide a kind of advanced person's the series modified starch new preparation process of hydroxypropyl for food.
Technical solution of the present invention is:
The new preparation process of the series modified starch of hydroxypropyl for a kind of food.It is characterized in that: comprise the following steps: three-dimensional multipoint mode alkali addition process, negative pressure adds pharmaceutical chemicals technique, fills nitrogen reaction process, novel constant-temperature reaction process etc.
Technique of the present invention is simple, easy to operate, effective.
Below in conjunction with embodiment, the invention will be further described.
Embodiment
Embodiment 1: the starch milk preparing is adjusted to the required pH value of reaction with 3% sodium hydroxide.The mode that adds of sodium hydroxide adopts three-dimensional multipoint mode alkali addition process, thereby reduces protectant consumption 5-10%.Adjusted after required pH value, adopted negative pressure to add the technique of pharmaceutical chemicals, thereby reduce drug dosage 1-2%.After adding medicine, fill nitrogen reaction process, and then reach the object that increases reaction efficiency.In reaction process, adopt novel constant-temperature technique to carry out constant temperature to material, thereby reduce the frequency of utilization of plate-type heat exchanger, avoid the trouble of detachable maintaining.
Embodiment 2: the starch milk preparing is adjusted to the required pH value of reaction with 3% sodium hydroxide.The mode that adds of sodium hydroxide adopts three-dimensional multipoint mode alkali addition process, thereby reduces protectant consumption 5-10%(example 5%, 7%, 10%).Adjusted after required pH value, adopted negative pressure to add the technique of pharmaceutical chemicals, thereby reduced drug dosage 1-2%(example 1%, 1.5%, 2%).After adding medicine, fill nitrogen reaction process, and then reach the object that increases reaction efficiency.In reaction process, adopt novel constant-temperature technique to carry out constant temperature to material.
Claims (5)
1. a new preparation process for the series modified starch of hydroxypropyl for food, is characterized in that: comprise the following steps: three-dimensional multipoint mode alkali addition process, negative pressure adds pharmaceutical chemicals technique, fills nitrogen reaction process, novel constant-temperature reaction process etc.
2. the new preparation process of the series modified starch of hydroxypropyl for food according to claim 1, is characterized in that: three-dimensional multiple spot alkali addition process.
3. the new preparation process with the series modified starch of hydroxypropyl according to the food described in right 1 or 2, is characterized in that: negative pressure adds pharmaceutical chemicals technique.
4. the new preparation process with the series modified starch of hydroxypropyl according to the food described in right 1 or 2, is characterized in that: fill nitrogen reaction process.
5. the new preparation process with the series modified starch of hydroxypropyl according to the food described in right 1 or 2, is characterized in that: novel constant-temperature reaction process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310097648.0A CN104072625A (en) | 2013-03-26 | 2013-03-26 | Novel preparation process for hydroxypropyl modified starch used for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310097648.0A CN104072625A (en) | 2013-03-26 | 2013-03-26 | Novel preparation process for hydroxypropyl modified starch used for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104072625A true CN104072625A (en) | 2014-10-01 |
Family
ID=51594258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310097648.0A Pending CN104072625A (en) | 2013-03-26 | 2013-03-26 | Novel preparation process for hydroxypropyl modified starch used for food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104072625A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3378546A (en) * | 1965-03-03 | 1968-04-16 | American Maize Prod Co | Hydroxypropyl starch ether |
| CN1175587A (en) * | 1997-09-18 | 1998-03-11 | 华南理工大学 | Process for preparing high substitution value hydroxypropyl starch |
| CN101717451A (en) * | 2009-12-18 | 2010-06-02 | 张雷达 | Method for enhancing substitution degree of hydroxypropyl starch |
| CN101768224A (en) * | 2010-01-22 | 2010-07-07 | 鲁郑全 | Preparation method of hydroxypropyl starch |
| CN102504035A (en) * | 2011-11-02 | 2012-06-20 | 山东福洋生物科技有限公司 | Method for increasing substitution degree of hydroxypropul starch |
| 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 |
-
2013
- 2013-03-26 CN CN201310097648.0A patent/CN104072625A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3378546A (en) * | 1965-03-03 | 1968-04-16 | American Maize Prod Co | Hydroxypropyl starch ether |
| CN1175587A (en) * | 1997-09-18 | 1998-03-11 | 华南理工大学 | Process for preparing high substitution value hydroxypropyl starch |
| CN101717451A (en) * | 2009-12-18 | 2010-06-02 | 张雷达 | Method for enhancing substitution degree of hydroxypropyl starch |
| CN101768224A (en) * | 2010-01-22 | 2010-07-07 | 鲁郑全 | Preparation method of hydroxypropyl starch |
| CN102504035A (en) * | 2011-11-02 | 2012-06-20 | 山东福洋生物科技有限公司 | Method for increasing substitution degree of hydroxypropul starch |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 商业部科学技术情报研究所: "《淀粉和变性淀粉》", 31 October 1985, article "专利介绍", pages: 134 * |
| 曾洁: "《粮油加工实验技术》", 30 September 2009, 中国农业大学出版社, article "实验仪器、试剂及材料", pages: 158 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103881694B (en) | A kind of low consumption guar gum multinuclear cross-linking agent | |
| WO2011028233A3 (en) | Systems and methods for sustainable economic development through integrated full spectrum production or renewable material resources using solar thermal | |
| NZ700258A (en) | Isotope preparation method | |
| TW200942492A (en) | Sodium/molybdenum composite metal powders, products thereof, and methods for producing photovoltaic cells | |
| CN104403007A (en) | Method for preparing sodium carboxymethyl cellulose | |
| ECSP17007445A (en) | PRODUCTION OF HIGH EFFICIENCY NEUTRON CAPTURE PRODUCTS | |
| CN104072625A (en) | Novel preparation process for hydroxypropyl modified starch used for food | |
| CN105462515A (en) | Starch adhesive and preparation method thereof | |
| CN101328115B (en) | Method for extracting isoliquirtigenin from licorice | |
| NZ712948A (en) | Improved preparation method for high-yield production of physiologically active polypeptide conjugate | |
| CN103387519B (en) | Preparation method for 4-hydroxybenzyl cyanide | |
| CN203048832U (en) | Dimethylacetamide synthetic system | |
| CN104893454A (en) | Heat preservation material | |
| CN105367435A (en) | Preparation method for beta-alanine t-butyl ester hydrochloride | |
| CN103394442B (en) | A kind of energy-conservation bhatta | |
| CN102863344B (en) | Preparation method of tomoxetine medicine | |
| MX2013005539A (en) | Heat transfer systems and methods for nuclear plants. | |
| CN103864146A (en) | Preparation method for niobium oxide nanotube | |
| CN202853801U (en) | Direct threaded connection structure of heat energy meter body and meter head | |
| CN103131423A (en) | Soil water retaining agent | |
| CN105254538A (en) | Method for preparing creatine in catalyzed mode | |
| CN105482917A (en) | Photograph cleaning liquid | |
| CN104171925A (en) | Low-energy instant noodles | |
| CN102464962A (en) | Production technology of white emulsion | |
| CN103772956A (en) | Preparation method for thermosetting amino-acid resin composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141001 |