CN105968218A - Preparation method of modified starch - Google Patents

Preparation method of modified starch Download PDF

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Publication number
CN105968218A
CN105968218A CN201610521229.9A CN201610521229A CN105968218A CN 105968218 A CN105968218 A CN 105968218A CN 201610521229 A CN201610521229 A CN 201610521229A CN 105968218 A CN105968218 A CN 105968218A
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starch
preparation
modified starch
slurry
ative
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陈灼
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    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08BPOLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00Preparation of derivatives of starch
    • C08B31/18Oxidised starch
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08BPOLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00Preparation of derivatives of starch
    • C08B31/003Crosslinking of starch
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08BPOLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00Preparation of derivatives of starch
    • C08B31/02Esters
    • C08B31/04Esters of organic acids, e.g. alkenyl-succinated starch
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08BPOLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00Preparation of derivatives of starch
    • C08B31/02Esters
    • C08B31/06Esters of inorganic acids
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/04Starch derivatives, e.g. crosslinked derivatives
    • C08L3/10Oxidised starch
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2205/00Polymer mixtures characterised by other features
    • C08L2205/02Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

The invention discloses a preparation method of modified starch. The preparation method comprises the following steps: (1), preparing slurry from original starch and water; (2), adding sodium hypochlorite and an inhibitor to the starch slurry, and adding sodium hydroxide to regulate a pH value of the starch slurry; (3), adding acetic anhydride and sorbic acid to the original starch slurry; (4), adding hydroxy propyl distarch phosphate and a crosslinking agent to the slurry, and adding a neutralizer to regulate the pH value of the slurry to be 8-9; and (5), washing, centrifuging, drying and cooling the original starch slurry, thereby obtaining the modified starch. According to the preparation method of the modified starch, slurry forming by the prepared starch and water has the characteristics of suitable viscosity and good stability; the mobility of chocolate can be reduced; ultrafine grains and suitable viscosity are provided, and the surface lustrousness of the chocolate is improved; the hardness of the chocolate is high, and the density distribution is uniform; the preservation period of the chocolate can be prolonged, and the mouth feeling of the chocolate is relatively better; furthermore, the preparation method is simple, is convenient to implement and is easy to grasp.

Description

A kind of preparation method of modified starch
Technical field
The present invention relates to modified starch field, particularly to the preparation method of a kind of modified starch.
Background technology
Ative starch, after processing someway, changes the physically or chemically characteristic of its original to some extent. On the basis of the inherent character that native starch is had, for improving the performance of starch, expanding its application model Enclose, utilize physics, chemistry or enzymatic treatment, starch molecule introduces new functional group or changes starch Molecular size and starch granular property, thus change the natural characteristic of starch (such as: gelatinization point, hot sticky Degree and stability, freeze-thaw stability, gel force, film property, the transparency etc.) so that it is it is more suitable for one The requirement of fixed application.This through secondary operations, the starch changing character is referred to as modified starch.
In the middle of food industry, esterification starch is the edible modified starch glue that a class is special, with traditional Any modified food starch glue is the most different, and it is novel food emulsifying agent and a thickening agent.This kind of The local flavor of food, mouthfeel and function can greatly be strengthened, be changed to modified starch, and it can be used in non-carbonic acid Beverage, emulsifying essence, microscapsule powder goods, liquid cream, meat product, marine products goods, salad Flavored oils, baked goods, the tinned food of oil-containing, salt cheese production etc., therefore at each neck of food industry Will be used widely in territory.
Such as at existing chocolate in process of production, need to add milk extract powder as emulsifying agent, whey powder Obtain after directly being dried by milk surum.But, it is strong that whey powder has the strongest hygroscopicity, is once exposed Fall and collect at air, i.e. can absorb substantial amounts of steam, cause the shelf-life of chocolate to be reduced.It addition, it is newborn The content of ashes of clear powder is higher, and with certain astringent taste, mouthfeel is poor.
The information being disclosed in this background section is merely intended to increase the reason of the general background to the present invention Solve, and be not construed as recognizing or imply in any form that this information structure is for this area general technology Prior art well known to personnel.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of modified starch, thus overcome existing useful whey When powder prepares chocolate, cause the chocolate shelf-life short and the shortcoming of mouthfeel difference.
For achieving the above object, the invention provides the preparation method of a kind of modified starch, including following step Rapid:
(1) make serosity with ative starch and water, control the ative starch slurry that its Baume degrees is 18-23Be;
(2) in the starch slurry that step (1) prepares, add sodium hypochlorite and inhibitor stirring 20-40min, It is subsequently adding the pH value 9-10 of sodium hydroxide regulation serosity, temperature is adjusted to 40-45 DEG C, priming reaction 0.5-1 hour;
(3) in step (2) reacted ative starch is starched, add acetic anhydride and sorbic acid, use hydroxide Sodium regulation pH value, to 8-9, reacts 1-2 hour at temperature is 45-50 DEG C, after having reacted, and refrigerant Material is to 25-30 DEG C;
(4) in the slurry that step (3) prepares, add hydroxypropyl PASELLI EASYGEL and cross-linking agent, use Sodium hydroxide control ph, to 9-9.5, is 50-55 DEG C of oxidation reaction 1-2 hour in temperature, and reaction completes After, pH value, to 25-30 DEG C, is transferred to 8-9 with nertralizer by cooling material;
(5) ative starch plasm scouring after step (4) being neutralized, centrifugal, dry after cool down the most available Modified starch.
Preferably, in technique scheme, described cross-linking agent is sodium hexameta phosphate, phosphorus oxychloride or epoxy One or more in chloropropane, addition is the 0.1-0.8% of ative starch weight.
Preferably, in technique scheme, described inhibitor uses sodium sulfate or sodium chloride, addition 2-4% for ative starch weight.
Preferably, in technique scheme, described sodium hypochlorite addition is the 0.5-2% of ative starch weight.
Preferably, in technique scheme, described acetic anhydride addition is the 0.1-1% of ative starch weight.
Preferably, in technique scheme, described sorbic acid addition is the 0.3-0.8% of ative starch weight.
Preferably, in technique scheme, described hydroxypropyl PASELLI EASYGEL addition is ative starch weight The 0.1-0.5% of amount.
Preferably, in technique scheme, described nertralizer is hydrochloric acid or sulphuric acid.
Preferably, in technique scheme, described drying is hot-air seasoning under the conditions of 120-130 DEG C.
Preferably, in technique scheme, described ative starch is corn starch or potato starch.
Compared with prior art, there is advantages that the system of a kind of modified starch of the present invention The modified starch that Preparation Method prepares, the serosity that this modified starch is formed with water has modest viscosity, stability Good feature.But the mobility of this few chocolate.And there is ultra-fine grain and suitable adhesion strength, make system The chocolate surface glossiness obtained is high;Chocolate hardness is high, and Density Distribution is uniform.Also can extend chalk The shelf-life of power.Good in taste.And preparation method is simple, it is simple to implement, it is easy to grasp.
Detailed description of the invention
Below in conjunction with specific embodiment, the detailed description of the invention of the present invention is described in detail, but it should Understand that protection scope of the present invention is not limited by detailed description of the invention.
Embodiment 1
The preparation method of a kind of modified starch, comprises the following steps:
(1) corn starch 2 tons needed for producing is prepared, using tapioca as ative starch;Described crosslinking Agent is sodium hexameta phosphate, and addition is the 0.5% of ative starch weight.Described inhibitor uses sodium chloride, Addition is the 3% of ative starch weight.Described sodium hypochlorite addition is the 1.2% of ative starch weight.Institute State that acetic anhydride addition is ative starch weight 0.6%.Described sorbic acid addition is ative starch weight 0.5%.Described hydroxypropyl PASELLI EASYGEL addition is the 0.2% of ative starch weight.
(2) make serosity with ative starch and water, control the ative starch slurry that its Baume degrees is 21Be;
(3) in the starch slurry that step (2) prepares, sodium hypochlorite and inhibitor stirring 30min are added, so The pH value 9.5 of rear addition sodium hydroxide regulation serosity, is adjusted to 45 DEG C by temperature, and priming reaction 0.5 is little Time;
(4) in step (3) reacted ative starch is starched, add acetic anhydride and sorbic acid, use hydroxide Sodium regulation pH value, to 8.5, reacts 1 hour at temperature is 50 DEG C, and after having reacted, cooling material is extremely 30℃;
(5) in the slurry that step (4) prepares, add hydroxypropyl PASELLI EASYGEL and cross-linking agent, use Sodium hydroxide control ph, to 9.5, is 50-55 DEG C of oxidation reaction 2 hours in temperature, after having reacted, PH value, to 30 DEG C, is transferred to 8 with hydrochloric acid by cooling material;
(6) ative starch plasm scouring after step (5) being neutralized, centrifugal, dry under the conditions of 120 DEG C after Cooling i.e. can get modified starch.
The modified starch that test the present embodiment prepares, its parameter is as follows:
1, emulsibility, with 35% oils and fats be combined formation one stabilising system, reach in the chocolate shelf-life Oils and fats does not separates out (ripe title: playing bloom, i.e. oils and fats and separate out at product surface formation product, outward appearance seems In vain);
2, its 5% aqueous solution is thick, viscosities il=500Bu;
3, hygroscopicity;Chocolate product water content detection has 2.5%, but water activity is detected as 0;
4, products taste is neutral, and without astringent taste, mouth dissolubility is good;
5, the shelf-life is 20 months.
Embodiment 2
The preparation method of a kind of modified starch, comprises the following steps:
(1) corn starch 2 tons needed for producing is prepared, using tapioca as ative starch;Described crosslinking Agent is phosphorus oxychloride, and addition is the 0.1% of ative starch weight.Described inhibitor uses sodium sulfate, adds Enter that amount is ative starch weight 2%.Described sodium hypochlorite addition is the 0.5% of ative starch weight.Described Acetic anhydride addition is the 0.1% of ative starch weight.Described sorbic acid addition is ative starch weight 0.3%.Described hydroxypropyl PASELLI EASYGEL addition is the 0.1% of ative starch weight.
(2) make serosity with ative starch and water, control the ative starch slurry that its Baume degrees is 18Be;
(3) in the starch slurry that step (2) prepares, sodium hypochlorite and inhibitor stirring 20min are added, so The pH value 9 of rear addition sodium hydroxide regulation serosity, is adjusted to 40 DEG C, priming reaction 1 hour by temperature;
(4) in step (3) reacted ative starch is starched, add acetic anhydride and sorbic acid, use hydroxide Sodium regulation pH value, to 9, reacts 1 hour at temperature is 45-50 DEG C, after having reacted, cools down material To 25 DEG C;
(5) in the slurry that step (4) prepares, add hydroxypropyl PASELLI EASYGEL and cross-linking agent, use Sodium hydroxide control ph, to 9.5, is 55 DEG C of oxidation reactions 1 hour in temperature, after having reacted, cold But material is to 30 DEG C, with sulphuric acid, pH value is transferred to 9;
(6) ative starch plasm scouring after step (5) being neutralized, centrifugal, dry under the conditions of 130 DEG C after Cooling i.e. can get modified starch.
Preferably, in technique scheme, described nertralizer be hydrochloric acid or.
Preferably, in technique scheme, described ative starch is corn starch or potato starch.
The modified starch that test the present embodiment prepares, its parameter is as follows:
1, emulsibility, with 35% oils and fats be combined formation one stabilising system, reach in the chocolate shelf-life Oils and fats does not separates out (ripe title: playing bloom, i.e. oils and fats and separate out at product surface formation product, outward appearance seems In vain);
2, its 5% aqueous solution is thick, viscosities il=400Bu;
3, hygroscopicity;Chocolate product water content detection has 2%, but water activity is detected as 0;
4, products taste is neutral, and without astringent taste, mouth dissolubility is good;
5, the shelf-life is 20 months.
Embodiment 3
The preparation method of a kind of modified starch, comprises the following steps:
(1) potato starch 2 tons needed for producing is prepared, using tapioca as ative starch;Described friendship Connection agent is epoxychloropropane, and addition is the 0.8% of ative starch weight.Described inhibitor uses sodium chloride, Addition is the 4% of ative starch weight.Described sodium hypochlorite addition is the 2% of ative starch weight.Described Acetic anhydride addition is the 1% of ative starch weight.Described sorbic acid addition is the 0.8% of ative starch weight. Described hydroxypropyl PASELLI EASYGEL addition is the 0.5% of ative starch weight.
(2) make serosity with ative starch and water, control the ative starch slurry that its Baume degrees is 23Be;
(3) in the starch slurry that step (2) prepares, sodium hypochlorite and inhibitor stirring 40min are added, so The pH value 10 of rear addition sodium hydroxide regulation serosity, is adjusted to 45 DEG C by temperature, and priming reaction 0.5 is little Time;
(4) in step (3) reacted ative starch is starched, add acetic anhydride and sorbic acid, use hydroxide Sodium regulation pH value, to 9, reacts 1 hour at temperature is 45 DEG C, and after having reacted, cooling material is extremely 30℃;
(5) in the slurry that step (4) prepares, add hydroxypropyl PASELLI EASYGEL and cross-linking agent, use Sodium hydroxide control ph, to 9.5, is 55 DEG C of oxidation reactions 1 hour in temperature, after having reacted, cold But material is to 30 DEG C, with hydrochloric acid, pH value is transferred to 8;
(6) the ative starch plasm scouring after step (5) being neutralized, centrifugal, baking under the conditions of 120-130 DEG C Cool down after Gan and i.e. can get modified starch.
The modified starch that test the present embodiment prepares, its parameter is as follows:
1, emulsibility, with 35% oils and fats be combined formation one stabilising system, reach in the chocolate shelf-life Oils and fats does not separates out (ripe title: playing bloom, i.e. oils and fats and separate out at product surface formation product, outward appearance seems In vain);
2, its 5% aqueous solution is thick, viscosities il=300Bu;
3, hygroscopicity;Chocolate product water content detection has 2%, but water activity is detected as 0;
4, products taste is neutral, and without astringent taste, mouth dissolubility is good;
5, the shelf-life is 20 months.
Comparative example 1
The preparation method of a kind of modified starch, comprises the following steps:
(1) corn starch 2 tons needed for producing is prepared, using tapioca as ative starch;Described crosslinking Agent is sodium hexameta phosphate, and addition is the 0.5% of ative starch weight.Described inhibitor uses sodium chloride, Addition is the 3% of ative starch weight.Described sodium hypochlorite addition is the 1.2% of ative starch weight.Institute State that acetic anhydride addition is ative starch weight 0.6%.
(2) make serosity with ative starch and water, control the ative starch slurry that its Baume degrees is 21Be;
(3) in the starch slurry that step (2) prepares, sodium hypochlorite and inhibitor stirring 30min are added, so The pH value 9.5 of rear addition sodium hydroxide regulation serosity, is adjusted to 45 DEG C by temperature, and priming reaction 0.5 is little Time;
(4) in step (3) reacted ative starch is starched, add acetic anhydride, regulate pH with sodium hydroxide Value, to 8.5, is reacted 1 hour at temperature is 50 DEG C, and after having reacted, cooling material is to 30 DEG C;
(5) in the slurry that step (4) prepares, add cross-linking agent, arrive by sodium hydroxide control ph 9.5, it is 50-55 DEG C of oxidation reaction 2 hours in temperature, after having reacted, cooling material, to 30 DEG C, is used PH value is transferred to 8 by hydrochloric acid;
(6) ative starch plasm scouring after step (5) being neutralized, centrifugal, dry under the conditions of 120 DEG C after Cooling i.e. can get modified starch.
The modified starch that test the present embodiment prepares, its parameter is as follows:
1, emulsibility, with 35% oils and fats be combined formation one stabilising system, reach in the chocolate shelf-life Oils and fats does not separates out (ripe title: playing bloom, i.e. oils and fats and separate out at product surface formation product, outward appearance seems In vain);
2, its 5% aqueous solution is thick, viscosities il=200Bu;
3, hygroscopicity;Chocolate product water content detection has 4%, but water activity is detected as 0;
4, products taste is neutral, and band astringent taste, mouth dissolubility is poor;
5, the shelf-life is 15 months.
The aforementioned description to the specific illustrative embodiment of the present invention illustrates that and the purpose of illustration. These descriptions are not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned Teaching, can much change and change.The purpose selected exemplary embodiment and describe exists In explaining the certain principles of the present invention and actual application thereof, so that those skilled in the art can be real Now and utilize the various different exemplary of the present invention and various different selection and change. The scope of the present invention is intended to be limited by claims and equivalents thereof.

Claims (10)

1. the preparation method of a modified starch, it is characterised in that comprise the following steps:
(1) make serosity with ative starch and water, control the ative starch slurry that its Baume degrees is 18-23Be;
(2) in the starch slurry that step (1) prepares, add sodium hypochlorite and inhibitor stirring 20-40min, It is subsequently adding the pH value 9-10 of sodium hydroxide regulation serosity, temperature is adjusted to 40-45 DEG C, priming reaction 0.5-1 hour;
(3) in step (2) reacted ative starch is starched, add acetic anhydride and sorbic acid, use hydroxide Sodium regulation pH value, to 8-9, reacts 1-2 hour at temperature is 45-50 DEG C, after having reacted, and refrigerant Material is to 25-30 DEG C;
(4) in the slurry that step (3) prepares, add hydroxypropyl PASELLI EASYGEL and cross-linking agent, use Sodium hydroxide control ph, to 9-9.5, is 50-55 DEG C of oxidation reaction 1-2 hour in temperature, and reaction completes After, pH value, to 25-30 DEG C, is transferred to 8-9 with nertralizer by cooling material;
(5) ative starch plasm scouring after step (4) being neutralized, centrifugal, dry after cool down the most available Modified starch.
The preparation method of modified starch the most according to claim 1, it is characterised in that described crosslinking Agent is one or more in sodium hexameta phosphate, phosphorus oxychloride or epoxychloropropane, and addition is ative starch The 0.1-0.8% of weight.
The preparation method of modified starch the most according to claim 1, it is characterised in that described presses down Preparation uses sodium sulfate or sodium chloride, and addition is the 2-4% of ative starch weight.
The preparation method of modified starch the most according to claim 1, it is characterised in that described chlorine Acid sodium addition is the 0.5-2% of ative starch weight.
The preparation method of modified starch the most according to claim 1, it is characterised in that described acetic acid Acid anhydride addition is the 0.1-1% of ative starch weight.
The preparation method of modified starch the most according to claim 1, it is characterised in that described Pyrusussuriensis Acid addition is the 0.3-0.8% of ative starch weight.
The preparation method of modified starch the most according to claim 1, it is characterised in that described hydroxypropyl Base PASELLI EASYGEL addition is the 0.1-0.5% of ative starch weight.
The preparation method of modified starch the most according to claim 1, it is characterised in that described neutralization Agent is hydrochloric acid or sulphuric acid.
The preparation method of modified starch the most according to claim 1, it is characterised in that described drying For hot-air seasoning under the conditions of 120-130 DEG C.
The preparation method of modified starch the most according to claim 1, it is characterised in that described former shallow lake Powder is corn starch or potato starch.
CN201610521229.9A 2016-06-30 2016-06-30 Preparation method of modified starch Pending CN105968218A (en)

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Cited By (7)

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CN106674361A (en) * 2016-12-16 2017-05-17 天峨县全盛蜂业科技有限公司 Preparation method for compound modified starch
CN107602713A (en) * 2017-09-25 2018-01-19 山东神州翔宇科技集团有限公司 A kind of one-step method carries out the preparation method of cross-linked hydroxypropyl base composite modified starch
CN107869056A (en) * 2017-11-30 2018-04-03 天峨县平昌生态农业有限公司 A kind of preparation method of preparation method for sizing agent cassava modified starch
CN108047341A (en) * 2017-12-19 2018-05-18 东莞东美食品有限公司 A kind of preparation method of rubber gloves interleaving agent converted starch
CN109694415A (en) * 2017-10-24 2019-04-30 广西高源淀粉有限公司 A kind of preparation method of converted starch
CN109694414A (en) * 2017-10-24 2019-04-30 广西高源淀粉有限公司 A kind of preparation method based on stearmide catalyzing denaturing starch
CN109770334A (en) * 2017-11-13 2019-05-21 广西高源淀粉有限公司 A kind of environmental type converted starch and preparation method thereof

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106674361A (en) * 2016-12-16 2017-05-17 天峨县全盛蜂业科技有限公司 Preparation method for compound modified starch
CN107602713A (en) * 2017-09-25 2018-01-19 山东神州翔宇科技集团有限公司 A kind of one-step method carries out the preparation method of cross-linked hydroxypropyl base composite modified starch
CN109694415A (en) * 2017-10-24 2019-04-30 广西高源淀粉有限公司 A kind of preparation method of converted starch
CN109694414A (en) * 2017-10-24 2019-04-30 广西高源淀粉有限公司 A kind of preparation method based on stearmide catalyzing denaturing starch
CN109770334A (en) * 2017-11-13 2019-05-21 广西高源淀粉有限公司 A kind of environmental type converted starch and preparation method thereof
CN107869056A (en) * 2017-11-30 2018-04-03 天峨县平昌生态农业有限公司 A kind of preparation method of preparation method for sizing agent cassava modified starch
CN108047341A (en) * 2017-12-19 2018-05-18 东莞东美食品有限公司 A kind of preparation method of rubber gloves interleaving agent converted starch

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