CN1067897A - The manufacture method of fo instant gel starch - Google Patents
The manufacture method of fo instant gel starch Download PDFInfo
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- CN1067897A CN1067897A CN 92102735 CN92102735A CN1067897A CN 1067897 A CN1067897 A CN 1067897A CN 92102735 CN92102735 CN 92102735 CN 92102735 A CN92102735 A CN 92102735A CN 1067897 A CN1067897 A CN 1067897A
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- starch
- manufacture method
- linking
- instant gel
- gel
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Abstract
The invention discloses a kind of manufacture method of fo instant gel starch, it is to be raw material with starch, particularly sweet potato starch or banana lily starch or W-Gum, with phosphoryl chloride or Trisodium trimetaphosphate is linking agent, carbonate is catalyzer, hydrochloric acid is hydrolytic reagent, adopts secondary crosslinking technology to make fo instant gel starch.Reaction times of the present invention is short, and gel-strength is strong, and in low or high pH value scope, with sugar or need not sugar, need not harden all can gelling with salt, is a kind of fo instant gel starch that cold water forms gel that easily is scattered in.
Description
The present invention relates to a kind of manufacture method of gel starch.
Gel starch as foodstuff additive, usually can be used for making jelly, ice-creams, spread food etc., by its outward appearance of food of its made, jelling structure, flavor taste is that the food of gelifying agent is the same with pectin, gelatin etc. all, and cost is low, manufacture craft is simple, and grade easy to use is popular in users.The clear 57-37612 of Japanese Patent discloses a kind of method for making that is scattered in the jelling starch of cold water, and it is to be raw material with the cassava, is catalyzer with sodium hydroxide, adopt a crosslinking process to make its product, its weak point is long reaction time, is about 6～16 hours, and gel-strength is not strong.
In order to overcome above-mentioned deficiency, the purpose of this invention is to provide a kind of manufacture method of improved gel starch, its short in reaction times, and about 1～6 hour and gel-strength are strong.The present invention can be in low or high pH value scope, and with sugar or need not sugar, need not harden all can gelling with salt, is a kind of fo instant gel starch that cold water forms gel that easily is scattered in.
The present invention is realized by following technical proposals.
The present invention is to be raw material, particularly sweet potato starch or banana lily starch or W-Gum with starch, is linking agent with phosphoryl chloride or Trisodium trimetaphosphate, and adding carbonate is catalyzer, and hydrochloric acid is hydrolytic reagent, adopts secondary crosslinking technology to make fo instant gel starch.Its method is: 50 parts of starch and 80 parts of water are made into starch milk, add carbonate, regulate pH value 8～12, in 40 ℃～50 ℃ water-baths, heat, slowly add 0.05～3.5 part of phosphoryl chloride, or add 0.7～7 part of Trisodium trimetaphosphate, stirring reaction 1～6 hour, reaction transfers to 6.5～7.0 with pH value after finishing, drain, sample baking is warming up to 130 ℃～150 ℃ after half-dried carried out secondary crosslinking 1～2 hour, behind secondary crosslinking, starch is washed, filter, drying promptly gets cross-linking starch.20 parts of cross-linking starchs are added 80 parts of water furnishing pulpous states, add appropriate hydrochloric acid, hydrolysis is 2～3 hours in 40 ℃～50 ℃ aqueous solution, reaction finishes the back and with sodium hydroxide pH value is transferred to 6.5～7.0, washes then, filters, drying promptly gets the fo instant gel starch finished product.
Below will be described in further detail the utility model by specific embodiment.
Embodiment one: banana lily starch is a raw material, and phosphoryl chloride is a linking agent.
50 parts of banana lily starches and 80 parts of water are made into starch milk, add yellow soda ash, regulate pH value to 8～12, in 40 ℃～50 ℃ water-baths, heat, slowly add 0.05～3.5 part of phosphoryl chloride, stirring reaction 1～6 hour, after reaction finishes, pH value is transferred to 6.5～7.0, drain, be warming up to 130 ℃～150 ℃ after the sample baking is extremely half-dried and carried out secondary crosslinking 1～2 hour.Behind secondary crosslinking, starch is washed, to filter, drying promptly gets cross-linking starch.Cross-linking starch promptly gets fo instant gel starch after said hydrolyzed is handled.
Embodiment two: sweet potato starch is a raw material, and phosphoryl chloride is a linking agent.
50 parts of sweet potato starchs and 80 parts of water are made into starch milk, add lime carbonate, regulate pH value to 8～12, in 40 ℃～50 ℃ water-baths, heat, slowly add 0.05～0.5 part of phosphoryl chloride, stirring reaction 1～6 hour, reaction transfers to 6.5～～7.0 with pH value after finishing, and drains, be warming up to 130 ℃～150 ℃ after the sample baking is extremely half-dried and carried out secondary crosslinking 1～2 hour, behind secondary crosslinking, starch is washed, and filters, drying promptly gets cross-linking starch.Cross-linking starch promptly gets fo instant gel starch after said hydrolyzed is handled.
Embodiment three: sweet potato starch is a raw material, and Trisodium trimetaphosphate is a linking agent.
50 parts of sweet potato starchs and 80 parts of water are made into starch milk, add yellow soda ash, regulate pH value to 8～12, in 40 ℃～50 ℃ water-baths, heat after adding 0.7～7 part of Trisodium trimetaphosphate, stirring reaction 1～6 hour, reaction transfers to 6.5～7.0 with pH value after finishing, and drains, sample baking is warming up to 130 ℃～150 ℃ after half-dried carried out secondary crosslinking 1～2 hour, behind secondary crosslinking, starch is washed, and filters, drying promptly gets cross-linking starch.Cross-linking starch promptly gets fo instant gel starch after said hydrolyzed is handled.
Embodiment four: W-Gum is a raw material, and Trisodium trimetaphosphate is a linking agent.
50 parts of W-Gums and 80 parts of water are made into starch milk, add yellow soda ash, regulate pH value to 8～12, add 0.7～7 part of Trisodium trimetaphosphate, in 40 ℃～50 ℃ water-baths, heat, stirring reaction 1～6 hour, reaction transfers to 6.5～7.0 with pH value after finishing.Drain, sample baking is warming up to 130 ℃～150 ℃ after half-dried carried out secondary crosslinking 1～2 hour, starch is washed behind secondary crosslinking, filters, and drying promptly gets cross-linking starch.Cross-linking starch promptly gets fo instant gel starch after said hydrolyzed is handled.
Claims (2)
1, a kind of manufacture method of fo instant gel starch, it is to be raw material with starch, with phosphoryl chloride or Trisodium trimetaphosphate is linking agent, basic salt is a catalyzer, make cross-linking starch earlier, making fo instant gel starch through hydrochloric acid hydrolysis then, it is characterized in that starch is sweet potato starch or banana lily starch or W-Gum, is catalyzer with carbonate, the manufacture method of its cross-linking starch is: 50 parts of starch and 80 parts of water are made into starch milk, add carbonate, regulate pH value to 8～12, in 40 ℃～50 ℃ water-baths, heat, add 0.05～3.5 part of phosphoryl chloride, or adding 0.7～7 part of Trisodium trimetaphosphate, stirring reaction 1～6 hour is after reaction finishes, the pH value is transferred to 6.5～7.0, drain, sample baking is warming up to 130 ℃～150 ℃ after half-dried carried out secondary crosslinking 1～2 hour, behind secondary crosslinking, starch is washed, filter, drying promptly gets cross-linking starch.
2, the manufacture method of fo instant gel starch according to claim 1 is characterized in that carbonate is yellow soda ash.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92102735 CN1067897A (en) | 1992-04-11 | 1992-04-11 | The manufacture method of fo instant gel starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92102735 CN1067897A (en) | 1992-04-11 | 1992-04-11 | The manufacture method of fo instant gel starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1067897A true CN1067897A (en) | 1993-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92102735 Pending CN1067897A (en) | 1992-04-11 | 1992-04-11 | The manufacture method of fo instant gel starch |
Country Status (1)
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| CN (1) | CN1067897A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296388C (en) * | 2001-04-26 | 2007-01-24 | 阿韦贝合作公司 | Cross-linking of starch |
| CN103254446A (en) * | 2013-04-27 | 2013-08-21 | 诸城兴贸玉米开发有限公司 | One-step production method for degradable biological latex |
| CN107787333A (en) * | 2015-06-15 | 2018-03-09 | 卡吉尔公司 | The starch of pulpous state quality is provided |
| CN109549173A (en) * | 2018-11-20 | 2019-04-02 | 天津科技大学 | A kind of preparation method of novel resistant starch |
-
1992
- 1992-04-11 CN CN 92102735 patent/CN1067897A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1296388C (en) * | 2001-04-26 | 2007-01-24 | 阿韦贝合作公司 | Cross-linking of starch |
| US11084887B2 (en) | 2010-06-15 | 2021-08-10 | Cargill, Incorporated | Starch for pulpy textures |
| CN103254446A (en) * | 2013-04-27 | 2013-08-21 | 诸城兴贸玉米开发有限公司 | One-step production method for degradable biological latex |
| CN107787333A (en) * | 2015-06-15 | 2018-03-09 | 卡吉尔公司 | The starch of pulpous state quality is provided |
| CN107787333B (en) * | 2015-06-15 | 2021-07-13 | 卡吉尔公司 | Starch providing a pulpy texture |
| CN109549173A (en) * | 2018-11-20 | 2019-04-02 | 天津科技大学 | A kind of preparation method of novel resistant starch |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |