CN105753996B - A kind of gelatinizing method of converted starch - Google Patents
A kind of gelatinizing method of converted starch Download PDFInfo
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- CN105753996B CN105753996B CN201610211414.8A CN201610211414A CN105753996B CN 105753996 B CN105753996 B CN 105753996B CN 201610211414 A CN201610211414 A CN 201610211414A CN 105753996 B CN105753996 B CN 105753996B
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/16—Ether-esters
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Abstract
The invention discloses a kind of gelatinizing methods of converted starch, comprising the following steps: 1), prepares converted starch suspension at room temperature first；2), then converted starch suspension is carried out at low temperature to be just gelatinized to form starch slurry；3) converted starch of starch slurry then, is subjected to secondary gelatinization at high temperature；Finally the converted starch for completing secondary gelatinization is rapidly cooled.Compared with common single step heating, heat preservation method, this method can shorten entire gelatinization time, weaken the breakage of starch granules in gelatinization process, so that the gelatinization degree of converted starch and gelatinization uniformity be made to be precisely controlled, solves the starch gelatinization problem of non-uniform in tradition gelatinization technique.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to converted starch used in a kind of semi-solid food products
Gelatinizing method.
Background technique
In actual production, converted starch is often used as thickener and is added in food, especially in semi-solid food products
Application it is more extensive.In existing converted starch pasting technique, traditional method is by the way of step heating, heat preservation mostly
Gelatinization production is carried out, starch is relatively long in the heated time of high temperature, this results in starch granules that can go out in the gelatinization process
The existing non-uniform situation of starch gelatinization just has partial starch particle and goes out while a part of starch granules is not gelatinized completely
Existing damaged situation, the product stability for finally resulting in preparation are poor.
For traditional gelatinizing method, although proposing many improved methods, such as Wei Xianhua, party are refined in " potato
Starch gelatinization technical study " pass through orthogonal test verifying discovery in a text: the optimum process condition of potato starch gelatinization is horse
The ratio 1: 18 of bell sweet potato starch and water, 55 DEG C of gelatinization point, 40% 1.0 ml of NaOH additive amount, 30 min of gelatinization time,
Obtained gelatinized corn starch is sticky, transparent, gelatinization degree reaches 96%.This method breaches conventional high-temperature gelatinization, and energy consumption is high, at high cost
Problem, but this article is not related to reducing proportion of starch broken, improves the research of the uniformity of starch gelatinization.And Chinese patent application, it is public
The number of opening is in a kind of corn starch pasting method of CN101704894A, and this method is by cornstarch and caustic soda according to mass ratio
Raw material is weighed for 3-5: 1 ratio；Caustic soda is configured to the suspension lye of 5-10%；Cornstarch is configured to the outstanding of 5-10%
Supernatant liquid；Soda bath is added in corn starch suspension, it is stirring while adding, 3-10 minutes are stood, causticization amylan is made
Body, when use, are diluted to required concentration.The problems such as invention solves conventional method energy consumption is high, utilization rate is low, but the party
Method NaOH usage amount is larger, and the starch slurry application range of preparation is smaller, and could not solve the starch gelatinization in tradition gelatinization technique
Problem of non-uniform.
Summary of the invention
The technical problem to be solved by the present invention is gelatinization time can be shortened, weaken starch in gelatinization process by providing
The damaged gelatinization new process of grain.
The solution that the present invention solves its technical problem is: a kind of gelatinizing method of converted starch, comprising the following steps:
1) converted starch suspension, is prepared at room temperature first；
2), then converted starch suspension is carried out at low temperature to be just gelatinized to form starch slurry；
3) starch slurry then, is subjected to secondary gelatinization at high temperature；
4), finally the converted starch for completing secondary gelatinization is rapidly cooled.
As a further improvement of the above technical scheme, in the step 1), the converted starch suspension is by being denaturalized
Starch is stirred with water, and wherein the mass ratio of converted starch and water is (0.03-0.05): 1.
As a further improvement of the above technical scheme, the first gelatinization the following steps are included:
It 21) is, K with heating rate by converted starch suspension1It is heated to temperature T1；
22) converted starch suspension, is maintained into T1At a temperature of be stirred, mixing time t1 。
As a further improvement of the above technical scheme, the secondary gelatinization the following steps are included:
It 31) is, K with heating rate by starch slurry2It is heated to temperature T2；Wherein K2No more than K1, T2Greater than T1；
32) starch slurry, is maintained into T2At a temperature of be stirred, mixing time t2。
As a further improvement of the above technical scheme, in the step 22), converted starch suspension is with mixing speed S1Into
Row stirs, and in step 32), starch slurry is with mixing speed S2It is stirred, wherein S1Greater than S2。
As a further improvement of the above technical scheme, the K1For 5 DEG C/min-8 DEG C/min；T1It is 85 DEG C -90 DEG C；t1
For 6min-10min；S1For 25r/min-35r/min； K2For 3 DEG C/min-5 DEG C/min；T2It is 101 DEG C -103 DEG C；S2For 15r/
min-25r/min；t2For 7min-11min.
As a further improvement of the above technical scheme, the step 4) is using the method for rapid cooling vacuumized.
As a further improvement of the above technical scheme, described vacuumize that be converted starch after being gelatinized in pressure be-
In the case where 0.080Mpa--0.065MPa, temperature drops to 60 DEG C -70 DEG C.
The beneficial effects of the present invention are: compared with the converted starch of the heating of common single step, heat preservation is gelatinized technique, the present invention
Gelatinizing method purposefully increase starch in the gelatinization process of low-temperature zone, reduce starch heating gelatinization stage part and form sediment
Powder particles are heated excessively to there is damaged situation, increases the uniformity of starch gelatinization；And by the way of being quickly cooled down, subtract
, because too long by high-temperature time, and there is damaged situation in temperature-fall period starch in weak converted starch, advanced optimizes product gelatinization
Uniformity, so as to improve its gelatinization after the completion of quality and storage during stability.
Detailed description of the invention
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described.Obviously, described attached drawing is a part of the embodiments of the present invention, rather than is all implemented
Example, those skilled in the art without creative efforts, can also be obtained according to these attached drawings other designs
Scheme and attached drawing.
Fig. 1 is step flow chart of the invention.
Specific embodiment
It is carried out below with reference to technical effect of the embodiment and attached drawing to design of the invention, specific structure and generation clear
Chu is fully described by, to be completely understood by the purpose of the present invention, feature and effect.Obviously, described embodiment is this hair
Bright a part of the embodiment, rather than whole embodiments, based on the embodiment of the present invention, those skilled in the art are not being paid
Other embodiments obtained, belong to the scope of protection of the invention under the premise of creative work.
Embodiment 1: referring to Fig.1, the specific steps are as follows:
1) 3g hydroxypropyl PASELLI EASYGEL is added into 100g water, stirs 5min, is uniformly mixed it, starch is made
Suspension.
2) by uniformly mixed starch suspension, 85 DEG C are warming up to the heating rate of 5 DEG C/min.
3) under the conditions of 85 DEG C, with the revolving speed of 35r/min, heat preservation gelatinization 10min.
4) starch slurry after 85 DEG C of heat preservations, is warming up to 103 DEG C with the heating rate of 5 DEG C/min.
5) under the conditions of 103 DEG C, with the speed of agitator of 25r/min, heat preservation gelatinization 7min.
6) gelatinized corn starch that heat preservation gelatinization is completed under the conditions of 101 DEG C is vacuumized with the pressure of -0.065MPa and is instantaneously cooled to 70
℃.Proportion of starch broken is less in the gelatinized corn starch prepared after technique gelatinization, average grain diameter 43.52um, the small particle after breakage
Fragment is less.
Compared with common single step heating, heat preservation method, this method can shorten entire gelatinization time, and decrease was gelatinized
The breakage of starch granules in journey solves tradition so that the gelatinization degree of converted starch and gelatinization uniformity be made to be precisely controlled
The starch gelatinization problem of non-uniform being gelatinized in technique.
Embodiment 2:
1) 5g hydroxypropyl PASELLI EASYGEL is added into 100g water, stirs 5min, is uniformly mixed it, starch is made
Suspension.
2) by uniformly mixed starch suspension, 90 DEG C are warming up to the heating rate of 8 DEG C/min.
3) under the conditions of 90 DEG C, with the revolving speed of 25r/min, heat preservation gelatinization 6min.
4) starch slurry after 85 DEG C of heat preservations, is warming up to 101 DEG C with the heating rate of 3 DEG C/min.
5) under the conditions of 101 DEG C, with the speed of agitator of 15r/min, heat preservation gelatinization 11min.
6) gelatinized corn starch that heat preservation gelatinization is completed under the conditions of 101 DEG C is vacuumized with the pressure of -0.080MPa and is instantaneously cooled to 65
℃.Proportion of starch broken is less in the gelatinized corn starch prepared after technique gelatinization, average grain diameter 43.68um, the small particle after breakage
Fragment is less.
Embodiment 3:
1) 5g hydroxypropyl PASELLI EASYGEL is added into 100g water, stirs 5min, is uniformly mixed it, it is outstanding that starch is made
Liquid.
2) by uniformly mixed starch suspension, 85 DEG C are warming up to the heating rate of 5 DEG C/min.
3) under the conditions of 85 DEG C, with the revolving speed of 30r/min, heat preservation gelatinization 8min.
4) starch slurry after 85 DEG C of heat preservations, is warming up to 103 DEG C with the heating rate of 6 DEG C/min.
5) under the conditions of 103 DEG C, with the speed of agitator of 20r/min, heat preservation gelatinization 9min.
6) gelatinized corn starch that heat preservation gelatinization is completed under the conditions of 103 DEG C is vacuumized with the pressure of -0.070MPa and is instantaneously cooled to 68
℃.Proportion of starch broken is less in the gelatinized corn starch prepared after technique gelatinization, average grain diameter 45.68um, the small particle after breakage
Fragment is minimum.
Certainly, method for rapid cooling is other than vacuumizing, and the converted starch that can also complete gelatinization is as in refrigerating chamber
Cool down and the method for freezing liquid etc. is either set outside gelatinization container.
Better embodiment of the invention is illustrated above, but the invention is not limited to the implementation
Example, those skilled in the art can also make various equivalent modifications on the premise of without prejudice to spirit of the invention or replace
It changes, these equivalent variation or replacement are all included in the scope defined by the claims of the present application.
Claims (6)
1. a kind of gelatinizing method of converted starch, it is characterised in that: the following steps are included:
1) converted starch suspension, is prepared at room temperature first；
2), then converted starch suspension is carried out at low temperature to be just gelatinized to form starch slurry；
3) starch slurry then, is subjected to secondary gelatinization at high temperature；
4), finally the converted starch for completing secondary gelatinization is rapidly cooled in a manner of vacuumizing, it is described vacuumize be by
For converted starch after secondary gelatinization in the case where pressure is -0.080Mpa--0.065MPa, temperature drops to 60 DEG C -70 DEG C.
2. the gelatinizing method of converted starch according to claim 1, it is characterised in that: in the step 1), the change
Property starch suspension be to be stirred by converted starch with water, wherein the mass ratio of converted starch and water be (0.03-0.05):
1。
3. the gelatinizing method of converted starch according to claim 1, it is characterised in that: the first gelatinization includes following step
It is rapid:
It 21) is, K with heating rate by converted starch suspension1It is heated to temperature T1；
22) converted starch suspension, is maintained into T1At a temperature of be stirred, mixing time t1。
4. the gelatinizing method of converted starch according to claim 3, it is characterised in that: the secondary gelatinization includes following
Step:
It 31) is, K with heating rate by starch slurry2It is heated to temperature T2；Wherein K2No more than K1, T2Greater than T1；
32) starch slurry, is maintained into T2At a temperature of be stirred, mixing time t2。
5. the gelatinizing method of converted starch according to claim 4, it is characterised in that: in the step 22), converted starch
Suspension is with mixing speed S1It is stirred, in step 32), starch slurry is with mixing speed S2It is stirred, wherein S1Greater than S2。
6. the gelatinizing method of converted starch according to claim 5, it is characterised in that: the K1For 5 DEG C/min-8 DEG C/
min；T1It is 85 DEG C -90 DEG C；t1For 6min-10min；S1For 25r/min-35r/min；K2For 3 DEG C/min-5 DEG C/min；T2For
101℃-103℃；S2For 15r/min-25r/min；t2For 7min-11min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610211414.8A CN105753996B (en) | 2016-04-05 | 2016-04-05 | A kind of gelatinizing method of converted starch |
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| CN201610211414.8A CN105753996B (en) | 2016-04-05 | 2016-04-05 | A kind of gelatinizing method of converted starch |
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| CN105753996B true CN105753996B (en) | 2019-06-18 |
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| CN113303464B (en) * | 2021-06-10 | 2023-12-05 | 佛山市海天(宿迁)调味食品有限公司 | Method for quickly gelatinizing modified starch and application of modified starch in food processing |
| CN114947094B (en) * | 2022-06-08 | 2023-09-15 | 佛山市海天(高明)调味食品有限公司 | Method for improving utilization rate of modified starch in oyster sauce and oyster sauce prepared by method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602727A (en) * | 2004-10-29 | 2005-04-06 | 无锡江大百泰科技有限公司 | Starch dextrinization by dry method |
| CN101735328A (en) * | 2009-09-14 | 2010-06-16 | 陕西科技大学 | Method for preparing acetylated potato starch residual grains |
| CN102603901A (en) * | 2012-03-26 | 2012-07-25 | 天津商业大学 | Method for preparing regenerated resistant starch by adding seed crystal |
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| BE615950A (en) * | 1961-04-03 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602727A (en) * | 2004-10-29 | 2005-04-06 | 无锡江大百泰科技有限公司 | Starch dextrinization by dry method |
| CN101735328A (en) * | 2009-09-14 | 2010-06-16 | 陕西科技大学 | Method for preparing acetylated potato starch residual grains |
| CN102603901A (en) * | 2012-03-26 | 2012-07-25 | 天津商业大学 | Method for preparing regenerated resistant starch by adding seed crystal |
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