CN106674361A - Preparation method for compound modified starch - Google Patents
Preparation method for compound modified starch Download PDFInfo
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- CN106674361A CN106674361A CN201611169590.6A CN201611169590A CN106674361A CN 106674361 A CN106674361 A CN 106674361A CN 201611169590 A CN201611169590 A CN 201611169590A CN 106674361 A CN106674361 A CN 106674361A
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- Prior art keywords
- starch
- weight
- preparation
- modified starch
- meat
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- 229920000881 Modified starch Polymers 0.000 title claims abstract description 31
- 239000004368 Modified starch Substances 0.000 title claims abstract description 30
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 title abstract 3
- 229920002472 Starch Polymers 0.000 claims abstract description 51
- 239000008107 starch Substances 0.000 claims abstract description 51
- 235000019698 starch Nutrition 0.000 claims abstract description 51
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims abstract description 21
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims description 19
- 108010059892 Cellulase Proteins 0.000 claims description 16
- 229940106157 cellulase Drugs 0.000 claims description 16
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 230000009514 concussion Effects 0.000 claims description 5
- 238000009991 scouring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- LRWZZZWJMFNZIK-UHFFFAOYSA-N 2-chloro-3-methyloxirane Chemical compound CC1OC1Cl LRWZZZWJMFNZIK-UHFFFAOYSA-N 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 244000151018 Maranta arundinacea Species 0.000 claims 1
- 235000010804 Maranta arundinacea Nutrition 0.000 claims 1
- 235000012419 Thalia geniculata Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004132 cross linking Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 24
- 238000003860 storage Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 239000002002 slurry Substances 0.000 abstract 3
- 229920002678 cellulose Polymers 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 4
- 241000282894 Sus scrofa domesticus Species 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- -1 acetic acid Acid anhydride Chemical class 0.000 description 2
- 150000008064 anhydrides Chemical class 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method for compound modified starch. The method comprises the following steps: (1) taking native starch and water and preparing into slurry; (2) adding sodium hydroxide into the slurry of the native starch, adjusting the pH value to 8-9, then adding acetic anhydride, and vibrating for reacting for 1-2 hours under a certain temperature condition; (3) adding a cross-linking agent, citric acid and cellulose into the starch slurry, reacting for 1-2 hours at the temperature of 40-50 DEG C, then adding hydrochloric acid and adjusting the pH value to 6.5-7; and (4) washing, centrifuging and drying the starch till the water content is below 15%, then increasing the temperature to 100-120 DEG C, keeping for 0.5-1 hour and cooling, thereby acquiring the modified starch. The compound modified starch prepared according to the method disclosed by the invention has the advantages that after fresh meat is soaked into the solution of modified corn starch and then is taken out, the water drop loss of the meat in the storage process can be reduced, the water content and pH value of the meat can be increased, and the influence on the color of the meat is less.
Description
Technical field
The present invention relates to modified starch field, more particularly to a kind of preparation method of composite modified starch.
Background technology
To improve the performance of starch, expanding its range of application, using physics, chemistry or enzymatic treatment, on starch molecule
Introduce new functional group or change starch molecule size and starch granular property, so as to change starch natural characteristic (such as:Gelatinizing
Temperature, thermoviscosity and its stability, freeze-thaw stability, gel force, film property, the transparency etc.) so as to more suitable for certain application
Requirement.It is this through secondary operations, the starch for changing property is referred to as modified starch.
After chilled meat refers to that poultry meat is slaughtered, pre-cooled acid discharge is anxious to freeze, and stores below -18 DEG C then, deep layer meat Wen Da -6
Meat below DEG C.Typically in -28 DEG C to -40 DEG C anxious jellies, meat, fragrance are differed not high-quality chilled meat with green meat or Chilled Meats
Greatly；If freezing at a lower temperature, meat, fragrance have larger difference, and this is also that most people thinks that chilled meat is unpalatable
Reason.But the chilled meat of two ways, its storage life is all longer, therefore is widely adopted.
The information for being disclosed in the background section is merely intended to increase the understanding of the general background to the present invention, and should not
When the prior art for being considered to recognize or imply in any form the information structure well known to persons skilled in the art.
The content of the invention
It is an object of the invention to provide a kind of preparation method of composite modified starch, so as to overcome chilled meat water-retaining property
The bad shortcoming of difference, mouthfeel.
For achieving the above object, the invention provides a kind of preparation method of composite modified starch, comprises the following steps：
(1) serosity is made with ative starch and water, controls the raw starch serosity that its Baume degrees is 16-22Be；
(2) add sodium hydroxide to adjust pH value to 8-9 in raw starch serosity obtained in step (1), be subsequently adding vinegar
Anhydride, the concussion reaction 1-2 hour under the conditions of uniform temperature；
(3) cross-linking agent, citric acid, cellulase are added in farinaceous size obtained in step (2), is 40-50 in temperature
1-2 hours are reacted under conditions of DEG C, hydrochloric acid is subsequently adding, regulation pH value is to 6.5-7；
(4) by starch plasm scouring obtained in step (3), to be centrifuged, dry to water content be less than 15%, then is warming up to 100-
120 DEG C, keep 0.5-1 hours, cooling that modified starch is obtained.
Preferably, in above-mentioned technical proposal, the weight of acetic anhydride is added in the step (2) for the 0.9- of ative starch weight
1.5%.
Preferably, in above-mentioned technical proposal, the temperature of reaction is 40-45 DEG C in the step (2).
Preferably, in above-mentioned technical proposal, the weight of citric acid is added in the step (3) for the 0.3- of ative starch weight
0.8%.
Preferably, in above-mentioned technical proposal, cross-linking agent is in phosphorus oxychloride or epoxychloropropane in the step (3)
Plant or two kinds, addition is the 0.2-0.7% of ative starch weight.
Preferably, in above-mentioned technical proposal, the weight that cellulase is added in the step (3) is ative starch weight
0.5-1%.
Preferably, in above-mentioned technical proposal, the ative starch is one or two in tapioca or sweet potato starch.
Compared with prior art, the present invention has the advantages that：The complex denaturation that the inventive method is prepared forms sediment
Powder, by the solution of fresh meat immersion corn starch after denaturing, further takes out, it is possible to decrease meat drips in storage
Loss, improves the moisture and pH value of meat, while little to the Color influences of meat.The surface of meat can be with the starch gel after degeneration
Gu, bonding, and form network structure, denaturation cornstarch can form sarcostyle egg with the protein-colloid synthesis and ubiquit in meat
White gel, improves the water-retaining property of meat productss.
Specific embodiment
With reference to specific embodiment, the specific embodiment of the present invention is described in detail, it is to be understood that this
Bright protection domain is not limited by specific embodiment.
Embodiment 1
A kind of preparation method of composite modified starch, comprises the following steps：
(1) prepare 1.5 tons of tapioca needed for production, with tapioca and water serosity is made, controlling its Baume degrees is
The raw starch serosity of 19Be；
(2) add sodium hydroxide to adjust pH value to 8 in raw starch serosity obtained in step (1), be subsequently adding acetic acid
Acid anhydride, the weight for adding acetic anhydride is the 1.2% of ative starch weight, and concussion reaction 1.5 is little under conditions of temperature is for 40-45 DEG C
When；
(3) cross-linking agent, citric acid, cellulase are added in farinaceous size obtained in step (2), is 40-50 in temperature
React 2 hours under conditions of DEG C, be subsequently adding hydrochloric acid, regulation pH value is to 6.5；
Wherein, the weight for adding citric acid is the 0.6% of ative starch weight；Cross-linking agent is phosphorus oxychloride, and addition is original
The 0.5% of starch weight；The weight for adding cellulase is the 0.8% of ative starch weight, and cellulase is hengno-CA types system
Row neutral cellulase.
(4) by starch plasm scouring obtained in step (3), to be centrifuged, dry to water content be less than 15%, then is warming up to 100-
120 DEG C, kept for 0.5 hour, cooling is obtained modified starch.
Embodiment 2
A kind of preparation method of composite modified starch, comprises the following steps：
(1) prepare 1.5 tons of sweet potato starch needed for production, with tapioca and water serosity is made, controlling its Baume degrees is
The raw starch serosity of 16Be；
(2) add sodium hydroxide to adjust pH value to 9 in raw starch serosity obtained in step (1), be subsequently adding acetic acid
Acid anhydride, the weight for adding acetic anhydride is the 0.9% of ative starch weight, the concussion reaction 1 hour under conditions of temperature is for 40-45 DEG C；
(3) cross-linking agent, citric acid, cellulase are added in farinaceous size obtained in step (2), is 40-50 in temperature
React 2 hours under conditions of DEG C, be subsequently adding hydrochloric acid, regulation pH value is to 6.5；
Wherein, the weight for adding citric acid is the 0.3% of ative starch weight；Cross-linking agent is phosphorus oxychloride or epoxychloropropane
In one or two, addition for ative starch weight 0.7%；The weight for adding cellulase is ative starch weight
0.5%, cellulase is hengno-CA types series neutral cellulase.
(4) by starch plasm scouring obtained in step (3), to be centrifuged, dry to water content be less than 15%, then is warming up to 100-
120 DEG C, kept for 1 hour, cooling is obtained modified starch.
Embodiment 3
A kind of preparation method of composite modified starch, comprises the following steps：
(1) prepare 1.5 tons of tapioca needed for production, with tapioca and water serosity is made, controlling its Baume degrees is
The raw starch serosity of 22Be；
(2) add sodium hydroxide to adjust pH value to 8.5 in raw starch serosity obtained in step (1), be subsequently adding vinegar
Anhydride, the weight for adding acetic anhydride is the 1.5% of ative starch weight, and concussion reaction 2 is little under conditions of temperature is for 40-45 DEG C
When；
(3) cross-linking agent, citric acid, cellulase are added in farinaceous size obtained in step (2), is 40-50 in temperature
React 1 hour under conditions of DEG C, be subsequently adding hydrochloric acid, regulation pH value is to 7；
Wherein, the weight for adding citric acid is the 0.8% of ative starch weight；Cross-linking agent is phosphorus oxychloride or epoxychloropropane
In one or two, addition for ative starch weight 0.2%；The weight for adding cellulase is the 1% of ative starch weight,
Cellulase is hengno-CA types series neutral cellulase.
(4) by starch plasm scouring obtained in step (3), to be centrifuged, dry to water content be less than 15%, then is warming up to 100-
120 DEG C, kept for 0.5 hour, cooling is obtained modified starch.
Meat is processed using composite modified starch
Test method is as follows：Take 4 pieces of pigs and carry on the back long flesh, every piece of 2kg, then by three pieces of Carnis Sus domesticas respectively as embodiment 1-3 system
Soak in the composite modified starch solution for obtaining, i.e., one piece of Carnis Sus domestica soaked in composite modified starch solution obtained in each embodiment,
As experimental group.Carnis Sus domestica after immersion is carried out into cold preservation, then detects moisture and the loss amount of storage in Carnis Sus domestica.It is remaining one piece
Used as blank assay, cold preservation time is identical with experimental group.
Table 1：Composite modified starch water retention property is tested
As shown in table 1, when being processed to meat productss using composite modified starch of the present invention, moisture control exists
88.24-88.45%, storage losses are in 5.04-5.07%.By contrast, the complex denaturation prepared using the present invention
Starch processes meat productss, it is possible to decrease meat drip loss in storage, improves the moisture of meat.
It is aforementioned to the present invention specific illustrative embodiment description be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles and its reality of the present invention should
With so that those skilled in the art can realize and using the present invention a variety of exemplaries and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (7)
1. a kind of preparation method of composite modified starch, it is characterised in that comprise the following steps：
(1) serosity is made with ative starch and water, controls the raw starch serosity that its Baume degrees is 16-22Be；
(2) add sodium hydroxide to adjust pH value to 8-9 in raw starch serosity obtained in step (1), be subsequently adding acetic anhydride,
The concussion reaction 1-2 hour under the conditions of uniform temperature；
(3) cross-linking agent, citric acid, cellulase are added in farinaceous size obtained in step (2), is 40-50 DEG C in temperature
Under the conditions of react 1-2 hours, be subsequently adding hydrochloric acid, adjust pH value to 6.5-7；
(4) by starch plasm scouring obtained in step (3), to be centrifuged, dry to water content be less than 15%, then is warming up to 100-120
DEG C, keep 0.5-1 hours, cooling that modified starch is obtained.
2. the preparation method of composite modified starch according to claim 1, it is characterised in that add in the step (2)
The weight of acetic anhydride is the 0.9-1.5% of ative starch weight.
3. the preparation method of composite modified starch according to claim 1, it is characterised in that reaction in the step (2)
Temperature be 40-45 DEG C.
4. the preparation method of composite modified starch according to claim 1, it is characterised in that add in the step (3)
The weight of citric acid is the 0.3-0.8% of ative starch weight.
5. the preparation method of composite modified starch according to claim 1, it is characterised in that crosslinking in the step (3)
Agent is one or two in phosphorus oxychloride or epoxychloropropane, addition for ative starch weight 0.2-0.7%.
6. the preparation method of composite modified starch according to claim 1, it is characterised in that add in the step (3)
The weight of cellulase is the 0.5-1% of ative starch weight.
7. the preparation method of composite modified starch according to claim 1, it is characterised in that the ative starch is para arrowroot
One or two in powder or sweet potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611169590.6A CN106674361B (en) | 2016-12-16 | 2016-12-16 | The preparation method of composite modified starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611169590.6A CN106674361B (en) | 2016-12-16 | 2016-12-16 | The preparation method of composite modified starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106674361A true CN106674361A (en) | 2017-05-17 |
| CN106674361B CN106674361B (en) | 2019-10-29 |
Family
ID=58869690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611169590.6A Active CN106674361B (en) | 2016-12-16 | 2016-12-16 | The preparation method of composite modified starch |
Country Status (1)
| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735485A (en) * | 2009-12-23 | 2010-06-16 | 广西明阳生化科技股份有限公司 | Special cassava modified starch for instant noodles and production method thereof |
| CN101942119A (en) * | 2010-09-28 | 2011-01-12 | 武汉绿舟环保科技有限公司 | Modified starch catalyzed by compound bio-enzymes and preparation method and application thereof |
| CN103254449A (en) * | 2012-12-25 | 2013-08-21 | 广西恒优淀粉有限责任公司 | Acetate starch preparation method |
| CN105968218A (en) * | 2016-06-30 | 2016-09-28 | 陈灼 | Preparation method of modified starch |
| CN106008728A (en) * | 2016-06-30 | 2016-10-12 | 陈灼 | Preparing method for modified starch |
-
2016
- 2016-12-16 CN CN201611169590.6A patent/CN106674361B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735485A (en) * | 2009-12-23 | 2010-06-16 | 广西明阳生化科技股份有限公司 | Special cassava modified starch for instant noodles and production method thereof |
| CN101942119A (en) * | 2010-09-28 | 2011-01-12 | 武汉绿舟环保科技有限公司 | Modified starch catalyzed by compound bio-enzymes and preparation method and application thereof |
| CN103254449A (en) * | 2012-12-25 | 2013-08-21 | 广西恒优淀粉有限责任公司 | Acetate starch preparation method |
| CN105968218A (en) * | 2016-06-30 | 2016-09-28 | 陈灼 | Preparation method of modified starch |
| CN106008728A (en) * | 2016-06-30 | 2016-10-12 | 陈灼 | Preparing method for modified starch |
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| CN106674361B (en) | 2019-10-29 |
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Effective date of registration: 20191008 Address after: 266201 Qingdao Environmental Protection Industrial Park, Jimo District, Qingdao City, Shandong Province (No. 20 Jifa Longshan Road) Applicant after: Qingdao day food Limited by Share Ltd Address before: The six row West Town Road 547399 the Guangxi Zhuang Autonomous Region Tian'e County Hechi City No. 42 Applicant before: TIAN'E COUNTY QUANSHENG BEE INDUSTRY TECHNOLOGY CO., LTD. |
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