CN104387480A - Preparation method of waxy corn modified starch capable of improving quality of frozen food - Google Patents
Preparation method of waxy corn modified starch capable of improving quality of frozen food Download PDFInfo
- Publication number
- CN104387480A CN104387480A CN201410608927.3A CN201410608927A CN104387480A CN 104387480 A CN104387480 A CN 104387480A CN 201410608927 A CN201410608927 A CN 201410608927A CN 104387480 A CN104387480 A CN 104387480A
- Authority
- CN
- China
- Prior art keywords
- waxy corn
- starch
- preparation
- modified starch
- quality
- 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
- Grain Derivatives (AREA)
Abstract
The invention belongs to the technical field of starch processing and aims at providing a preparation method of waxy corn modified starch capable of improving quality of frozen food. The preparation method of the waxy corn modified starch capable of improving the quality of the frozen food is characterized by comprising the following steps: mixing starch with water and stirring, adding alkali liquor, adding epoxypropane, adding a crosslinking agent, adjusting pH value, washing, dehydrating and drying. Compared with the existing modified starch in the frozen food industry, the preparation method of the waxy corn modified starch capable of improving the quality of the frozen food has the advantages that the obtained waxy corn hydroxypropyl distarch phosphate starch has good acid resistance, shear resistance, thermal stability and freeze-thaw stability, a food structure is improved, and a shelf life of food is prolonged; besides, the starch is also applicable to processing and low temperature preservation of foods such as bechamel and sauce.
Description
Technical field
The present invention relates to Starch Production technical field, particularly relate to a kind of preparation method improving the waxy corn modified starch of frozen product quality.
Background technology
Along with the quickening day by day of rhythm of life, freezing quickfrozen food is more and more subject to the favor of people, the particularly generally use of microwave oven, promote freezing industry to a certain extent and also frozen product that is various in style, A wide selection of colours and designs is sold to market, from staple food to dessert, the high-quality that frozen product more has and easily advantage, then freezing and course of defrosting brings certain negative impact also to the quality appearance etc. of food, therefore, the defect that the needs of prior art overcome is starch paste liquid poor stability, easily aging, easily form gel during cooling.
For frozen product, crosslinked and stabilization treatment is two kinds of important starch denaturalization methods, crosslinked sex change can suppress starch to expand, improve acid acceptance, thermostability and anti-shear ability, stabilization then can suppress aging, perfect refrigerated stability is provided, hydroxypropylated starch is exactly the most general a kind of stabilization starch for frozen product, waxy corn starch is carried out etherificate ~ crosslinked complex denaturation by the present invention, composite modified starch providing a kind of steady quality freeze thawing stable and preparation method thereof.
In addition, the viscosity of amylopectin is high, transparency good, swelling property is good, therefore, as branching content close to 100% waxy corn powder have more frost resistance than other starch, the present invention selects waxy corn powder to be that raw material is tested.
Reference:
A kind of waxy modified starch, its preparation method and application, application number: 200810161238.7, the applying date: 2008 ~ 09 ~ 18.
Summary of the invention
For the deficiencies in the prior art, the invention reside in and a kind of preparation method improving the waxy corn modified starch of frozen product quality is provided.
For achieving the above object, the present invention is achieved by following technical proposals:
Improve a preparation method for the waxy corn modified starch of frozen product quality, it is characterized in that, comprise the following steps:
Step one, puts into retort by waxy corn starch and water according to after the mass ratio mixing of 3:7;
Step 2, stirs the mixture of waxy corn starch and water, constantly will add the alkali lye that concentration is 1 ~ 3mol/L in the process stirred;
Step 3, surveys described mixture pH value in whipping process, when pH value reaches 10.0 ~ 13.0, stop adding alkali lye;
Step 4, continue stir and add propylene oxide fast in described mixture, its quality is 5 ~ 10% of described waxy corn starch and water total mass, retort temperature is set in 30 ~ 50 degrees Celsius and reacts 25 ~ 35 hours;
Step 5, add to reacted mixture linking agent Trisodium trimetaphosphate that quality is described waxy corn starch and water total mass 0.5 ~ 3 ‰ and continue to stir, cross-linking reaction time is 4 ~ 7 hours;
Step 6, continues to stir and adjusts pH value with the hydrochloric acid that mass percent concentration is 3%, stopping adding hydrochloric acid when pH value reaches 4 ~ 7;
Step 7, massive laundering is washed, and dewaters, is drying to obtain finished product.
Further, in described step 2, when adding alkali lye, the sodium sulfate that quality is described waxy corn starch and water total mass 5 ~ 10% can be added, starch granules can be suppressed to expand.
Further, retort can be vacuumized before adding propylene oxide in described step 4, propylene oxide boiling point is lower, and is easy to volatilization, likely explodes with air mixed, so reaction should be carried out in airtight retort, thus avoids dangerous and loss.
Further, in described step 5, the terminal of crosslinking reaction can control according to the viscosity index of product, viscosity index can be determined according to the actual requirements, concerning professional and technical personnel, whether only needs simply to be tested can be determined by some according to different viscosity determination reaction terminating.
Beneficial effect of the present invention is: compared with the modified starch of existing frozen product industry, the waxy corn hydroxypropyl Staragel 90V starch resistance to acid that present method obtains, anti-shearing force, thermostability, freeze-thaw stability are good, improve Food Texture, extend effective period of food quality, in addition, this starch is also applicable to processing and the cryopreservation of the food such as flavouring paste, sauce.
Embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.
For frozen product, crosslinked and stabilization treatment is two kinds of important starch denaturalization methods, crosslinked sex change can suppress starch to expand, improve acid acceptance, thermostability and anti-shear ability, stabilization then can suppress aging, perfect refrigerated stability is provided, hydroxypropylated starch is exactly the most general a kind of stabilization starch for frozen product, waxy corn starch is carried out etherificate ~ crosslinked complex denaturation by the present invention, composite modified starch providing a kind of steady quality freeze thawing stable and preparation method thereof.
A certain amount of waxy corn starch and water are made certain density starch milk in retort, the concentration of starch milk is greater than 30% for good, reaction medium can dilute reagent too much, reduce speed of reaction, reaction medium very little, then starch milk stirs motionless, easily precipitates, and reagent to add rear reaction uneven.
Starch granules gelatinization is caused for avoiding partial over-alkali, certain density alkali lye should be added in high degree of agitation starch milk limit when adding alkali lye, alkali is configured to solution and is conducive to the Homogeneous phase mixing after adding starch milk, in addition, can add quality is starch milk 5% ~ 10% sodium sulfate simultaneously, and starch granules also can be suppressed to expand, sodium sulfate concentration is too high can suppress starch hydration, the reaction efficiency of propylene oxide is reduced, and concentration is too low, and starch is easy to gelatinization.Now, can add more alkali lye to reach the object improving etherification reaction speed of reaction, regulate alkaline range capable setting parameter to be PH=10.0 ~ 13.0, alkaline condition is conducive to the swelling of starch granules, accelerates agent penetration.
Propylene oxide boiling point is lower, and be easy to volatilization, likely explode with air mixed, so reaction should be carried out in airtight retort, thus avoid dangerous and loss, be that starch milk 10 ~ 15% propylene oxide adds in starch milk fast with pipeline by quality, etherification reaction is carried out 25 ~ 35 hours under lower than the condition of gelatinization point, temperature parameter can be set as 30 ~ 50 degree, temperature is too low affects speed of reaction, the too high meeting of temperature causes the expansion gelatinization of starch milk, gives to dehydrate below and brings certain difficulty, also may reduce the rate of recovery of finished product simultaneously.
The linking agent Trisodium trimetaphosphate that quality is starch milk 0.5 ‰ ~ 3 ‰ is added to above-mentioned reaction product, reaction 4 ~ 7h, reaction end controls according to the viscosity index of product, viscosity index can be determined according to the actual requirements, concerning professional and technical personnel, whether only need simply to test can determine by some according to different viscosity determination reaction terminating.
What above-mentioned steps obtained is starch slurry, and also need the hydrochloric acid with mass percent concentration is 3% to regulate PH=4 ~ 7, massive laundering is washed, and dewaters, is drying to obtain finished product.
Compared with the modified starch of existing frozen product industry, the waxy corn hydroxypropyl Staragel 90V starch resistance to acid that present method obtains, anti-shearing force, thermostability, freeze-thaw stability are good, improve Food Texture, extend effective period of food quality, in addition, this starch is also applicable to processing and the cryopreservation of the food such as flavouring paste, sauce.
What describe in above-described embodiment and specification sheets just illustrates principle of the present invention and most preferred embodiment; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.
Claims (4)
1. improve a preparation method for the waxy corn modified starch of frozen product quality, it is characterized in that, comprise the following steps:
Step one, puts into retort by waxy corn starch and water according to after the mass ratio mixing of 3:7;
Step 2, stirs the mixture of waxy corn starch and water, constantly will add the alkali lye that concentration is 1 ~ 3mol/L in the process stirred;
Step 3, surveys described mixture pH value in whipping process, when pH value reaches 10.0 ~ 13.0, stop adding alkali lye;
Step 4, continue stir and add propylene oxide fast in described mixture, its quality is 5 ~ 10% of described waxy corn starch and water total mass, retort temperature is set in 30 ~ 50 degrees Celsius and reacts 25 ~ 35 hours;
Step 5, add to reacted mixture linking agent Trisodium trimetaphosphate that quality is described waxy corn starch and water total mass 0.5 ~ 3 ‰ and continue to stir, cross-linking reaction time is 4 ~ 7 hours;
Step 6, continues to stir and adjusts pH value with the hydrochloric acid that mass percent concentration is 3%, stopping adding hydrochloric acid when pH value reaches 4 ~ 7;
Step 7, massive laundering is washed, and dewaters, is drying to obtain finished product.
2. a kind of preparation method improving the waxy corn modified starch of frozen product quality according to claim 1, it is characterized in that: in described step 2, when adding alkali lye, the sodium sulfate that quality is described waxy corn starch and water total mass 5 ~ 10% can be added.
3. a kind of preparation method improving the waxy corn modified starch of frozen product quality according to claim 1, is characterized in that: retort can be vacuumized before adding propylene oxide in described step 4.
4. a kind of preparation method improving the waxy corn modified starch of frozen product quality according to claim 1, is characterized in that: in described step 5, the terminal of crosslinking reaction can control according to the viscosity index of product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410608927.3A CN104387480A (en) | 2014-11-04 | 2014-11-04 | Preparation method of waxy corn modified starch capable of improving quality of frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410608927.3A CN104387480A (en) | 2014-11-04 | 2014-11-04 | Preparation method of waxy corn modified starch capable of improving quality of frozen food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104387480A true CN104387480A (en) | 2015-03-04 |
Family
ID=52605451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410608927.3A Pending CN104387480A (en) | 2014-11-04 | 2014-11-04 | Preparation method of waxy corn modified starch capable of improving quality of frozen food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104387480A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107911A (en) * | 2016-06-29 | 2016-11-16 | 河南恒瑞淀粉科技股份有限公司 | A kind of Ka Shida beans adding modified starch and preparation method thereof |
| CN109588650A (en) * | 2019-01-10 | 2019-04-09 | 宁波大学 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
| CN109645450A (en) * | 2018-12-12 | 2019-04-19 | 吉林中粮生化有限公司 | The new application of hydroxypropyl PASELLI EASYGEL, and its preparation method and application |
| CN109705228A (en) * | 2019-01-03 | 2019-05-03 | 肇庆焕发生物科技有限公司 | A kind of dedicated hydroxypropyl PASELLI EASYGEL of oyster sauce and preparation method thereof |
| CN114524883A (en) * | 2021-02-09 | 2022-05-24 | 广东海天创新技术有限公司 | Modified starch and preparation method and application thereof |
-
2014
- 2014-11-04 CN CN201410608927.3A patent/CN104387480A/en active Pending
Non-Patent Citations (5)
| Title |
|---|
| 扶雄 等: "交联和羟丙基改性对玉米淀粉糊稳定性的影响", 《华南理工大学学报（自然科学版）》 * |
| 李慧东: "《淀粉制品加工技术》", 31 July 2012 * |
| 邹建 等: "交联羟丙基玉米淀粉性质研究", 《粮油加工与食品机械》 * |
| 邹建 等: "制备最高黏度的交联羟丙基玉米淀粉的交互影响作用研究", 《淀粉工程 技术》 * |
| 邹建: "交联作用对复合变性玉米淀粉的合成及热黏度的影响", 《淀粉工程 技术》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107911A (en) * | 2016-06-29 | 2016-11-16 | 河南恒瑞淀粉科技股份有限公司 | A kind of Ka Shida beans adding modified starch and preparation method thereof |
| CN106107911B (en) * | 2016-06-29 | 2020-03-20 | 河南恒瑞淀粉科技股份有限公司 | Kashida sauce added with modified starch and preparation method thereof |
| CN109645450A (en) * | 2018-12-12 | 2019-04-19 | 吉林中粮生化有限公司 | The new application of hydroxypropyl PASELLI EASYGEL, and its preparation method and application |
| CN109705228A (en) * | 2019-01-03 | 2019-05-03 | 肇庆焕发生物科技有限公司 | A kind of dedicated hydroxypropyl PASELLI EASYGEL of oyster sauce and preparation method thereof |
| CN109588650A (en) * | 2019-01-10 | 2019-04-09 | 宁波大学 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
| CN114524883A (en) * | 2021-02-09 | 2022-05-24 | 广东海天创新技术有限公司 | Modified starch and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104387480A (en) | Preparation method of waxy corn modified starch capable of improving quality of frozen food | |
| CN102144742B (en) | Rice ball modifier and preparation method thereof | |
| CN103461754B (en) | High-temperature-resistant heat-resisting fruit jam made of fresh pulp and manufacturing method of high-temperature-resistant heat-resisting fruit jam | |
| CN104045722B (en) | A kind of converted starch and production method thereof | |
| CN104222903A (en) | Instant refreshing wet water vermicelli and processing method thereof | |
| CN102363636B (en) | Method for producing cassava modified starch for wrapping fried foods | |
| CN101891829A (en) | Acid hydrolysis modified starch and method for preparing same | |
| CN101933570A (en) | Method for producing unfried instant stewed noodles | |
| CN104187546B (en) | Egg milk powder essence combination and preparation method thereof | |
| CN105767932A (en) | Production method of instant sweet fermented rice egg/bird's nest | |
| CN104886415A (en) | Food additive composition and preparation method thereof | |
| CN102499391B (en) | Method for improving viscoelasticity of shrimp ball product | |
| CN106900813A (en) | A kind of quick-frozen Glutinous rice sesame balls of super large and preparation method thereof | |
| CN109452555A (en) | A kind of wet fresh chicken meat noodle processing method | |
| CN110384118A (en) | A kind of baking millet cake converted starch | |
| CN107041399B (en) | Preparation method of sodium carboxymethylcellulose degradation product and application of sodium carboxymethylcellulose degradation product as frozen dough improver | |
| CN104387476A (en) | Preparation method of food-grade sodium carboxymethyl cellulose (CMC) with high purity and relatively-high viscosity | |
| CN102550616A (en) | Method for applying curdlan to lyophilized frozen rice and flour products as improver | |
| CN104170918A (en) | Deep paste fermentation method suitable for industrial production of yeast starter steamed buns | |
| CN107997024A (en) | A kind of chicken extract health preserving hot pot bottom material preparation method | |
| CN105753996A (en) | Gelatinization method for modified starch | |
| CN110483650A (en) | One triple composite modified starch of type egg white solution and preparation method thereof | |
| CN104311681A (en) | Method for preparing high-viscosity cross-linking carboxymethyl starch | |
| CN105380236A (en) | Compound low-methoxyl pectin and preparation method and application thereof | |
| CN101347175B (en) | Method for preparing high-performance wheat flour gluten protein |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |