CN106699910B - A kind of preparation method of modified corn starch - Google Patents
A kind of preparation method of modified corn starch Download PDFInfo
- Publication number
- CN106699910B CN106699910B CN201611170168.2A CN201611170168A CN106699910B CN 106699910 B CN106699910 B CN 106699910B CN 201611170168 A CN201611170168 A CN 201611170168A CN 106699910 B CN106699910 B CN 106699910B
- Authority
- CN
- China
- Prior art keywords
- cornstarch
- added
- weight
- raw material
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 69
- 239000008120 corn starch Substances 0.000 claims abstract description 69
- 229940099112 cornstarch Drugs 0.000 claims abstract description 69
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- 239000002002 slurry Substances 0.000 claims abstract description 24
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004382 Amylase Substances 0.000 claims abstract description 11
- 102000013142 Amylases Human genes 0.000 claims abstract description 11
- 108010065511 Amylases Proteins 0.000 claims abstract description 11
- 235000019418 amylase Nutrition 0.000 claims abstract description 11
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 11
- FDRCDNZGSXJAFP-UHFFFAOYSA-M sodium chloroacetate Chemical compound [Na+].[O-]C(=O)CCl FDRCDNZGSXJAFP-UHFFFAOYSA-M 0.000 claims abstract description 11
- -1 hydroxypropyl Chemical group 0.000 claims abstract description 10
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000009991 scouring Methods 0.000 claims abstract description 6
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000010792 warming Methods 0.000 claims abstract description 6
- 239000003054 catalyst Substances 0.000 claims abstract description 5
- 230000003647 oxidation Effects 0.000 claims abstract description 5
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 36
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical group [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 10
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 5
- LRWZZZWJMFNZIK-UHFFFAOYSA-N 2-chloro-3-methyloxirane Chemical compound CC1OC1Cl LRWZZZWJMFNZIK-UHFFFAOYSA-N 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 abstract description 15
- 238000002156 mixing Methods 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 238000007654 immersion Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 240000008042 Zea mays Species 0.000 description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 13
- 235000005822 corn Nutrition 0.000 description 13
- 239000000843 powder Substances 0.000 description 7
- 229910019142 PO4 Inorganic materials 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- XTEGARKTQYYJKE-UHFFFAOYSA-N chloric acid Chemical compound OCl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-N 0.000 description 3
- 229940005991 chloric acid Drugs 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 102000005525 fibrillarin Human genes 0.000 description 1
- 108020002231 fibrillarin Proteins 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000011144 upstream manufacturing 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
- C08B31/18—Oxidised starch
- C08B31/185—Derivatives of oxidised starch, e.g. crosslinked oxidised starch
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
Abstract
The invention discloses a kind of preparation methods of modified corn starch, comprising the following steps: (1) slurries is made with cornstarch and water；(2) sodium chlorate and amylase are added in cornstarch slurries, stirs evenly, reacts 30-60min under conditions of temperature is 50-60 DEG C；(3) hydrogen peroxide is added in cornstarch slurries and oxidation catalyst is mixed；(4) sodium chloroacetate, acetic anhydride, crosslinking agent and the mixing of hydroxypropyl PASELLI EASYGEL are added in the slurry, hydrochloric acid is then added, until adjusting pH value to 6-7；(5) by starch plasm scouring, to be centrifuged, be dried to water content be 15% hereinafter, being warming up to 100-120 DEG C again, kept for 0.5-1 hour, cooling down can be obtained converted starch.The modified corn starch that the method for the present invention is prepared further takes out by the solution of the cornstarch of fresh meat immersion after denaturing, can reduce meat drip loss in storage, improve the moisture content and pH value of meat, while little to the Color influences of meat.
Description
Technical field
The present invention relates to converted starch field, in particular to a kind of preparation method of modified corn starch.
Background technique
China's corn annual output is 1.2 hundred million t or so, occupies second place of the world, and cheap, has very big exploitation latent
Power.Corn is due to resourceful, and content of starch is high, average content 71.6%, therefore modern starch industry is mainly with corn
Based on.The processing of corn is both the extension of agricultural production and the upstream industry of in-depth and industrial processes.
Cornstarch is applied to many industries, and the starch in 90% or more the world is all cornstarch at present.Although corn forms sediment
There are many other kind of incomparable advantages of kind of starch for powder, but due to it insoluble in cold water, gelatinized corn starch dehydration easy to aging, by film property
Difference, lack emulsifying ability, the deficiencies of mechanical resistant is poor place limits its scope of application, and converted starch by physics, chemistry or
The means of enzyme change the property of native starch, improve the performance of cornstarch, improve to heat, acid, freezing variation it is steady
It is qualitative, make it have stronger application value.
The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering
When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of modified corn starch, so that denaturation cornstarch be overcome to use
When meat processing, the shortcomings that meat poor water retention property, taste bad.
To achieve the above object, the present invention provides a kind of preparation methods of modified corn starch, comprising the following steps:
(1) slurries are made with cornstarch and water, control the corn starch liquid that its Baume degrees is 16-22Be；
(2) sodium chlorate and amylase are added in the cornstarch slurries made from step (1), stirs evenly, is in temperature
30-60min is reacted under conditions of 50-60 DEG C；
(3) hydrogen peroxide is added in step (2) treated cornstarch slurries and oxidation catalyst is mixed；
(4) sodium chloroacetate, two starch phosphate of acetic anhydride, crosslinking agent and hydroxypropyl are added in the slurry made from step (3)
Ester mixing, reacts 2-4 hours under conditions of temperature is 40-50 DEG C, and hydrochloric acid is then added, until adjusting pH value to 6-7；
(5) by starch plasm scouring made from step (4), to be centrifuged, be dried to water content be 15% hereinafter, being warming up to 100- again
It 120 DEG C, is kept for 0.5-1 hours, converted starch can be obtained in cooling.
Preferably, in above-mentioned technical proposal, the weight that sodium chlorate is added in the step (2) is cornstarch raw material weight
0.4-0.9%；The weight that amylase is added is the 0.3-0.7% of cornstarch raw material weight.
Preferably, in above-mentioned technical proposal, oxidation catalyst is copper sulphate in the step (3), and the dosage of copper sulphate is
The 0.08-0.1% of the weight of cornstarch raw material.
Preferably, in above-mentioned technical proposal, the weight that hydrogen peroxide is added in the step (3) is cornstarch raw material weight
The 0.6-1.1% of amount.
Preferably, in above-mentioned technical proposal, crosslinking agent is one in phosphorus oxychloride or epoxychloropropane in the step (4)
Kind or two kinds, additional amount is the 0.2-0.7% of former cornstarch weight.
Preferably, in above-mentioned technical proposal, the weight that sodium chloroacetate is added in the step (4) is cornstarch raw material weight
The 0.3-0.7% of amount.
Preferably, in above-mentioned technical proposal, the weight that acetic anhydride is added in the step (4) is cornstarch raw material weight
0.7-1.3%.
Preferably, in above-mentioned technical proposal, the weight that hydroxypropyl PASELLI EASYGEL is added in the step (4) is corn
The 0.2-0.5% of starch raw material weight.
Compared with prior art, the invention has the following beneficial effects: the corn denaturation that the method for the present invention is prepared to form sediment
Powder further takes out by the solution of the cornstarch of fresh meat immersion after denaturing, can reduce meat and drip in storage
Loss, improves the moisture content and pH value of meat, while little to the Color influences of meat.The surface of meat can form sediment with the corn after denaturation
Powder solidification, bonding, and reticular structure is formed, denaturation cornstarch it is fine can to form myogen with the protein-colloid synthesis and ubiquit in meat
Fibrillarin gel improves the water-retaining property of meat products.
Specific embodiment
Combined with specific embodiments below, specific embodiments of the present invention will be described in detail, it is to be understood that this hair
Bright protection scope is not limited by the specific implementation.
Embodiment 1
A kind of preparation method of modified corn starch, comprising the following steps:
(1) prepare needed for production 2 tons of cornstarch, slurries are made with cornstarch and water, controlling its Baume degrees is
The corn starch liquid of 19Be；
(2) sodium chlorate and amylase are added in the cornstarch slurries made from step (1), stirs evenly, chloric acid is added
The weight of sodium is the 0.6% of cornstarch raw material weight；The weight that amylase is added is the 0.4% of cornstarch raw material weight,
40min is reacted under conditions of temperature is 50-60 DEG C；
(3) hydrogen peroxide is added in step (2) treated cornstarch slurries and copper sulphate is mixed；Copper sulphate
Dosage be cornstarch raw material weight 0.09%, the weight that hydrogen peroxide is added is cornstarch raw material weight
0.8%；
(4) sodium chloroacetate, two starch phosphate of acetic anhydride, crosslinking agent and hydroxypropyl are added in the slurry made from step (3)
Ester mixing, reacts 3 hours under conditions of temperature is 40-50 DEG C, and hydrochloric acid is then added, and adjusts pH value until 6.5；
The weight that sodium chloroacetate is added is the 0.5% of cornstarch raw material weight, and the weight of acetic anhydride is added as corn shallow lake
The 0.9% of powder raw material weight；Crosslinking agent is phosphorus oxychloride, and additional amount is the 0.5% of former cornstarch weight；Hydroxypropyl two is added
The weight of starch phosphate is the 0.3% of cornstarch raw material weight.
(5) by starch plasm scouring made from step (4), to be centrifuged, be dried to water content be 15% hereinafter, being warming up to 100- again
It 120 DEG C, is kept for 1 hour, converted starch can be obtained in cooling.
Embodiment 2
A kind of preparation method of modified corn starch, comprising the following steps:
(1) prepare needed for production 2 tons of cornstarch, slurries are made with cornstarch and water, controlling its Baume degrees is
The corn starch liquid of 16Be；
(2) sodium chlorate and amylase are added in the cornstarch slurries made from step (1), stirs evenly, chloric acid is added
The weight of sodium is the 0.4% of cornstarch raw material weight；The weight that amylase is added is the 0.7% of cornstarch raw material weight,
60min is reacted under conditions of temperature is 50-60 DEG C；
(3) hydrogen peroxide is added in step (2) treated cornstarch slurries and copper sulphate is mixed；Copper sulphate
Dosage be cornstarch raw material weight 0.08%, the weight that hydrogen peroxide is added is cornstarch raw material weight
1.1%；
(4) sodium chloroacetate, two starch phosphate of acetic anhydride, crosslinking agent and hydroxypropyl are added in the slurry made from step (3)
Ester mixing, reacts 2 hours under conditions of temperature is 40-50 DEG C, and hydrochloric acid is then added, and adjusts pH value until 6；
The weight that sodium chloroacetate is added is the 0.3% of cornstarch raw material weight；The weight of acetic anhydride is added as corn shallow lake
The 1.3% of powder raw material weight；Crosslinking agent is epoxychloropropane, and additional amount is the 0.2% of former cornstarch weight；Hydroxypropyl is added
The weight of PASELLI EASYGEL is the 0.5% of cornstarch raw material weight.
(5) by starch plasm scouring made from step (4), to be centrifuged, be dried to water content be 15% hereinafter, being warming up to 100- again
It 120 DEG C, is kept for 0.5 hour, converted starch can be obtained in cooling.
Embodiment 3
A kind of preparation method of modified corn starch, comprising the following steps:
(1) prepare needed for production 2 tons of cornstarch, slurries are made with cornstarch and water, controlling its Baume degrees is
The corn starch liquid of 22Be；
(2) sodium chlorate and amylase are added in the cornstarch slurries made from step (1), stirs evenly, chloric acid is added
The weight of sodium is the 0.9% of cornstarch raw material weight；The weight that amylase is added is the 0.3% of cornstarch raw material weight,
30min is reacted under conditions of temperature is 50-60 DEG C；
(3) hydrogen peroxide is added in step (2) treated cornstarch slurries and copper sulphate is mixed；Copper sulphate
Dosage be cornstarch raw material weight 0.1%, the weight that hydrogen peroxide is added is cornstarch raw material weight
0.6%；
(4) sodium chloroacetate, two starch phosphate of acetic anhydride, crosslinking agent and hydroxypropyl are added in the slurry made from step (3)
Ester mixing, reacts 4 hours under conditions of temperature is 40-50 DEG C, and hydrochloric acid is then added, and adjusts pH value until 7；
The weight that sodium chloroacetate is added is the 0.7% of cornstarch raw material weight, and the weight of acetic anhydride is added as corn shallow lake
The 0.7% of powder raw material weight, crosslinking agent are one or both of phosphorus oxychloride or epoxychloropropane, and additional amount is that former corn forms sediment
The 0.7% of powder weight, the weight that hydroxypropyl PASELLI EASYGEL is added is the 0.2% of cornstarch raw material weight.
(5) by starch plasm scouring made from step (4), to be centrifuged, be dried to water content be 15% hereinafter, being warming up to 100- again
It 120 DEG C, is kept for 1 hour, converted starch can be obtained in cooling.
Meat is handled using maize modified starch
Test method is as follows: 4 pieces of pigs being taken to carry on the back long flesh, every piece of 2kg, then by three pieces of porks respectively as embodiment 1-3 system
It is impregnated in the modified corn starch solution obtained, i.e., impregnates one piece of pork in modified corn starch solution made from each embodiment,
As experimental group.Pork after immersion is refrigerated, then detects the loss amount of moisture content and storage in pork.It is one piece remaining
As blank test, cold preservation time is identical with experimental group.
Table 1: modified corn starch water retention property test
As shown in table 1, when being processed using modified corn starch of the present invention to meat products, moisture content control exists
88.64-88.75%, storage losses are in 5.01-5.10%.By comparison it is found that being denaturalized using the corn that the present invention is prepared
Starch handles meat products, can reduce meat drip loss in storage, improve the moisture content of meat.
The aforementioned description to specific exemplary embodiment of the invention is 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 the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (1)
1. a kind of preparation method of modified corn starch, which comprises the following steps:
(1) slurries are made with cornstarch and water, control the corn starch liquid that its Baume degrees is 16-22Be；
(2) sodium chlorate and amylase are added in the cornstarch slurries made from step (1), stirs evenly, is 50-60 in temperature
30-60min is reacted under conditions of DEG C；
(3) hydrogen peroxide is added in step (2) treated cornstarch slurries and oxidation catalyst is mixed；
(4) it is mixed that sodium chloroacetate, acetic anhydride, crosslinking agent and hydroxypropyl PASELLI EASYGEL are added in the slurry made from step (3)
It closes, is reacted 2-4 hours under conditions of temperature is 40-50 DEG C, hydrochloric acid is then added, until adjusting pH value to 6-7；
(5) by starch plasm scouring made from step (4), to be centrifuged, be dried to water content be 15% hereinafter, being warming up to 100-120 again
DEG C, it is kept for 0.5-1 hours, converted starch can be obtained in cooling；
Oxidation catalyst is copper sulphate in the step (3), and the dosage of copper sulphate is the 0.08- of the weight of cornstarch raw material
0.1%
The weight that sodium chlorate is added in the step (2) is the 0.4-0.9% of cornstarch raw material weight；The weight of amylase is added
Amount is the 0.3-0.7% of cornstarch raw material weight；
The weight that hydrogen peroxide is added in the step (3) is the 0.6-1.1% of cornstarch raw material weight；
Crosslinking agent is one or both of phosphorus oxychloride or epoxychloropropane in the step (4), and additional amount is cornstarch
The 0.2-0.7% of raw material weight；
The weight that sodium chloroacetate is added in the step (4) is the 0.3-0.7% of cornstarch raw material weight；
The weight that acetic anhydride is added in the step (4) is the 0.7-1.3% of cornstarch raw material weight；
The weight that hydroxypropyl PASELLI EASYGEL is added in the step (4) is the 0.2-0.5% of cornstarch raw material weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611170168.2A CN106699910B (en) | 2016-12-16 | 2016-12-16 | A kind of preparation method of modified corn starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611170168.2A CN106699910B (en) | 2016-12-16 | 2016-12-16 | A kind of preparation method of modified corn starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106699910A CN106699910A (en) | 2017-05-24 |
| CN106699910B true CN106699910B (en) | 2019-10-25 |
Family
ID=58939235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611170168.2A Active CN106699910B (en) | 2016-12-16 | 2016-12-16 | A kind of preparation method of modified corn starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106699910B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110194854A (en) * | 2019-05-21 | 2019-09-03 | 广西高源淀粉有限公司 | A kind of composite modified starch and preparation method thereof |
| CN110372806A (en) * | 2019-07-30 | 2019-10-25 | 诸城兴贸玉米开发有限公司 | A kind of emgloves interleaving agent converted starch |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101104642A (en) * | 2007-07-26 | 2008-01-16 | 江门市科恒实业有限责任公司 | Method for preparing composite modified starch |
| CN101195692A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Diversification premixing method modified starch and producing method thereof |
| CN101775161A (en) * | 2009-01-12 | 2010-07-14 | 四川省蓬溪县弘桥实业有限公司 | Process for producing modified starch by using microwave far infrared method |
| CN102391797A (en) * | 2011-07-09 | 2012-03-28 | 山西大学 | Corn starch adhesive for building and preparation method thereof |
| CN104543663A (en) * | 2014-11-28 | 2015-04-29 | 安徽紫山农业科技有限公司 | Corn modified starch |
| CN106008728A (en) * | 2016-06-30 | 2016-10-12 | 陈灼 | Preparing method for modified starch |
-
2016
- 2016-12-16 CN CN201611170168.2A patent/CN106699910B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101104642A (en) * | 2007-07-26 | 2008-01-16 | 江门市科恒实业有限责任公司 | Method for preparing composite modified starch |
| CN101195692A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Diversification premixing method modified starch and producing method thereof |
| CN101775161A (en) * | 2009-01-12 | 2010-07-14 | 四川省蓬溪县弘桥实业有限公司 | Process for producing modified starch by using microwave far infrared method |
| CN102391797A (en) * | 2011-07-09 | 2012-03-28 | 山西大学 | Corn starch adhesive for building and preparation method thereof |
| CN104543663A (en) * | 2014-11-28 | 2015-04-29 | 安徽紫山农业科技有限公司 | Corn modified starch |
| CN106008728A (en) * | 2016-06-30 | 2016-10-12 | 陈灼 | Preparing method for modified starch |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106699910A (en) | 2017-05-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106699910B (en) | A kind of preparation method of modified corn starch | |
| CN104431285A (en) | Method for preparing ovalbumin with high foamability by microwave ultrasonic waves | |
| CN103232522B (en) | Method for coproducing and preparing malt syrup and proteins from broken rice | |
| CN107663241B (en) | Cross-linked starch with high resistant starch content and preparation method thereof | |
| WO2017104807A1 (en) | Humectant, softener having water retaining property, and method for manufacturing said humectant and softener | |
| CN101891829A (en) | Acid hydrolysis modified starch and method for preparing same | |
| CN111073878A (en) | Preparation method of compound enzyme preparation | |
| CN102363636A (en) | Method for producing cassava modified starch for wrapping fried foods | |
| CN106107014A (en) | The method of compound physical field coordination strengthening rapeseed protein glycosylation modification | |
| CN107304436A (en) | A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity | |
| CN105838283A (en) | Glutinous rice adhesive subpackagable at high temperature and used for wallpaper, and preparation method thereof | |
| CN105211167A (en) | Crystal moon cake of a kind of energy suitability for industrialized production and preparation method thereof | |
| CN104351464A (en) | Preparation method of soybean peptide powder | |
| CN103819697A (en) | Preparation method of corn modified starch | |
| WO2018196356A1 (en) | 3d printing technology-based method for use in adjusting digestibility of highland barley starch | |
| CN107080263A (en) | A kind of bionic enzymatic prepares the production method of pea Gly-His-Lys | |
| CN104387480A (en) | Preparation method of waxy corn modified starch capable of improving quality of frozen food | |
| CN102499391B (en) | Method for improving viscoelasticity of shrimp ball product | |
| CN114231354A (en) | High-efficiency beef tallow enzymolysis method | |
| CN112914088A (en) | Preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content | |
| CN111202235A (en) | New application of sodium polyacrylate in modified starch or starch-based food | |
| RU2758089C2 (en) | Thermally reversible gelatinized starch | |
| CN105399841B (en) | The converted starch and its production technology of farina preparation are replaced with tapioca | |
| CN109055461A (en) | A kind of production method of oligoisomaltose | |
| CN107114555A (en) | A kind of bionic enzymatic prepares the production method of wheat Gly-His-Lys |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190926 Address after: 235200 Xuezhuang village, Shengquan Township, Xiao County, Suzhou City, Anhui Province Applicant after: Anhui Golden Maize Agricultural Science and Technology Development Co.,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. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method of corn modified starch Effective date of registration: 20211217 Granted publication date: 20191025 Pledgee: Suzhou SME financing Company limited by guarantee Pledgor: Anhui Golden Maize Agricultural Science and Technology Development Co.,Ltd. Registration number: Y2021980015278 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20221110 Granted publication date: 20191025 Pledgee: Suzhou SME financing Company limited by guarantee Pledgor: Anhui Golden Maize Agricultural Science and Technology Development Co.,Ltd. Registration number: Y2021980015278 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A Preparation Method of Corn Modified Starch Effective date of registration: 20221125 Granted publication date: 20191025 Pledgee: Suzhou SME financing Company limited by guarantee Pledgor: Anhui Golden Maize Agricultural Science and Technology Development Co.,Ltd. Registration number: Y2022980023589 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |