CN105968218A - Preparation method of modified starch - Google Patents
Preparation method of modified starch Download PDFInfo
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- 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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- 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
- C08B31/18—Oxidised starch
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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
- C08B31/003—Crosslinking of starch
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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
- C08B31/02—Esters
- C08B31/04—Esters of organic acids, e.g. alkenyl-succinated starch
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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
- C08B31/02—Esters
- C08B31/06—Esters of inorganic acids
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
- C08L3/10—Oxidised starch
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
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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
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.
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| 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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| 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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