CN109077297A - A method of utilizing low frequency electromagnetic field physically modified starch - Google Patents
A method of utilizing low frequency electromagnetic field physically modified starch Download PDFInfo
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- CN109077297A CN109077297A CN201811248275.1A CN201811248275A CN109077297A CN 109077297 A CN109077297 A CN 109077297A CN 201811248275 A CN201811248275 A CN 201811248275A CN 109077297 A CN109077297 A CN 109077297A
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- radio
- starch
- electromagnetic field
- heating
- low frequency
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- 238000000034 method Methods 0.000 title claims abstract description 25
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 16
- 239000004368 Modified starch Substances 0.000 title claims abstract description 16
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 16
- 230000005672 electromagnetic field Effects 0.000 title claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 229920001592 potato starch Polymers 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000007873 sieving Methods 0.000 claims abstract description 5
- 238000001291 vacuum drying Methods 0.000 claims abstract description 5
- 238000012858 packaging process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 description 7
- 230000004048 modification Effects 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 4
- 229920001684 low density polyethylene Polymers 0.000 description 4
- 239000004702 low-density polyethylene Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000007385 chemical modification Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000009144 enzymatic modification Effects 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000000498 ball milling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000005865 ionizing radiation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of methods using low frequency electromagnetic field physically modified starch, including selection raw material, adjustment moisture, the cooling heating of radio-frequency cycle, vacuum drying, sieving and the packaging process successively carried out；The cooling heating process of the radio-frequency cycle is that pole span is in the radio-frequency signal generator of 115mm between plate, and the frequency of radio-frequency signal generator is 27 MHz, carries out circulating-heating by the program of heating 5s, the cooling 1min of room temperature.The present invention is modified processing to potato starch by using the cooling heating process of radio-frequency cycle, improves structure, physicochemical property and the edible quality of starch, extends the application range of potato starch.
Description
Technical field
The invention belongs to starch conversion technical fields, and in particular to a kind of side using low frequency electromagnetic field physically modified starch
Method.
Background technique
Starch affects appearance, mouthfeel, processing performance and the nutrient and healthcare products of food as the main component in food
Matter.With the development of science and technology, new product continues to bring out, and the requirement to starch property is more and more harsher, native starch
Property early has been unable to meet the demand of industrial development.Therefore, it is badly in need of changing the structure and physicochemical property of native starch.Starch conversion
It generally includes: physical modification, chemical modification and enzyme modification.Chemical modification need to usually introduce some organic matters, make to produce
Starch application range it is limited；And it is long, at high cost the time required to enzyme modification, it is same limited in practical applications.In view of food
Product safety and real economy benefit, usually selection physical modification.
The physical modification of starch, which refers to, is modified starch by physical means such as heat, mechanical force, physical fields.Starch
Physical modification mainly has humid heat treatment, microwave treatment, ionizing radiation processing, ultrasonication, ball-milling treatment, extrusion process
Deng.Using physical method modified starch, it is only to be related to the natural resource such as water, heat, does not can cause environmental pollution, and product
Safety is higher than chemical modification, can be used as the valuable source of clean manufacturing and green food processing, and application prospect is very wide
It is wealthy.Dielectric heating processing has more application in the food industry, is an important method of physically modified starch.Dielectric heating
Method can be obviously shortened the reaction time, simplify technique and reduce cost compared with traditional heating method prepares starch, have significant excellent
Gesture and good development prospect.The characteristics of radio-frequency radiation method is identical as microwave irradiation principle, radio frequency heating is inside material
Generate heat source.Radio frequency is electromagnetic wave of the frequency in 300KHz to 300GHz.The advantage is that compared with microwave heating can be uniform
Heating, avoids the appearance burnt a little, improves the uniformity of the quality of product.
Potato starch is widely used due to its transparency with higher and full-bodied feature in field of food
In.But since it is easy the characteristic of aging retrogradation, the shelf life being made from it is short, significantly limits potato starch
Using.On the other hand, resistance starch content is higher in potato starch, nondigestible, has the people of obstacle to come functions of intestines and stomach
Say it is a kind of burden.
Summary of the invention
The purpose of the present invention is for above-mentioned potato starch there are the shortcomings that, provide it is a kind of utilize low frequency electromagnetic field physics
The method of modified starch.Processing is modified to potato starch by using radio-frequency cycle cooling heating process, is improved
Structure, physicochemical property and the edible quality of starch, extend the application range of potato starch.
A method of using low frequency electromagnetic field physically modified starch, including successively carry out selection raw material, adjustment moisture,
The cooling heating of radio-frequency cycle, vacuum drying, sieving and packaging process；
The cooling heating process of the radio-frequency cycle is that pole span is the frequency of radio-frequency signal generator in the radio-frequency signal generator of 115mm between plate
Rate is 27 MHz, carries out circulating-heating by the program of heating 5s, the cooling 1min of room temperature.
Further, the raw material is potato starch.
Further, the adjustment moisture process is stood after mixing starch by weight 6-7:3-4 with water for 24 hours with flat
Hengshui point.
Further, the circulating-heating total time of the cooling heating process of the radio-frequency cycle is in 1-10min.
Further, the Vacuum Drying Step is carried out in 40 DEG C of vacuum oven, the vacuum of vacuum oven
Degree is 3000pa.
Further, the sieving process was the sieve of 200 mesh.
Compared with prior art, the invention has the following advantages: (1) modified starch simple process, reaction time it is short,
Reduce energy consumption and cost；(2) peak viscosity and recycled LDPE of starch are considerably reduced, and gelatinized corn starch transparency is not by shadow
It rings, extends shelf life, be conducive to sell and store；(3) resistance starch content of starch is reduced to a certain extent, favorably
In digestion and absorption.
Specific embodiment
The technical scheme of the invention is further explained by means of specific implementation.The present embodiment is only to aid in understanding
The present invention should not be regarded as a specific limitation of the invention.Member of ordinary skill in the art be understood that do not depart from it is of the invention
These embodiments can be carried out with a variety of change, modification, replacement and modification in the case where principle and objective, the scope of the present invention by
Claim and its equivalent limit.In the following examples, the experimental methods for specific conditions are not specified, usually according to normal condition
Or it performs testing according to the conditions recommended by the manufacturer.
Potato starch used in following embodiment meets in national standard " GB/T 8884-2017 food potato starch "
The above standard of seconds.
Embodiment 1
Potato starch is mixed after selecting, with water in the ratio of 7:3 (g/g), and stands 1 day equilibrium water conten.Handle later
Sample is placed on the radio-frequency signal generator center that pole span between plate is 115mm, and the frequency of radio-frequency signal generator is 27 MHz, every heating 5s,
Room temperature is 1 minute cooling, recycles 60 times, reaches total heating time 5 minutes.Material is subjected to high vacuum after circulating cooling heating
Dry, dry vacuum oven temperature is 40 DEG C for 24 hours, takes out product after drying, is sieved with the sieve of 200 mesh, it is laggard
Row packaging.
Compared with starch before modified, the peak viscosity and recycled LDPE of gained sample have dropped 893cp and 14cp respectively, resist
Property content of starch has dropped 15%.
Embodiment 2
Potato starch is mixed after selecting, with water in the ratio of 7:3 (g/g), and stands 1 day equilibrium water conten.Handle later
Sample is placed on the radio-frequency signal generator center that pole span between plate is 115mm, and the frequency of radio-frequency signal generator is 27 MHz, every heating 5s,
Room temperature is 1 minute cooling, recycles 12 times, reaches total heating time 1 minute.Material is subjected to high vacuum after circulating cooling heating
Dry, dry vacuum oven temperature is 40 DEG C for 24 hours, takes out product after drying, is sieved with the sieve of 200 mesh, it is laggard
Row packaging.
Compared with starch before modified, the peak viscosity and recycled LDPE of gained sample have dropped 621cp and 49cp respectively, resist
Property content of starch is declined slightly.
Embodiment 3
Potato starch is mixed after selecting, with water in the ratio of 7:3 (g/g), and stands 1 day equilibrium water conten.Handle later
Sample is placed on the radio-frequency signal generator center that pole span between plate is 115mm, and the frequency of radio-frequency signal generator is 27 MHz, every heating 5s,
Room temperature is 1 minute cooling, recycles 84 times, reaches total heating time 7 minutes.Material is subjected to high vacuum after circulating cooling heating
Dry, dry vacuum oven temperature is 40 DEG C for 24 hours, takes out product after drying, is sieved with the sieve of 200 mesh, it is laggard
Row packaging.
Compared with starch before modified, the peak viscosity and recycled LDPE of gained sample have dropped 1140cp and 17cp respectively,
Resistance starch content has dropped 22%.
Claims (6)
1. a kind of method using low frequency electromagnetic field physically modified starch, it is characterised in that: including successively carry out selection raw material,
Adjust the cooling heating of moisture, radio-frequency cycle, vacuum drying, sieving and packaging process；
The cooling heating process of the radio-frequency cycle is that pole span is the frequency of radio-frequency signal generator in the radio-frequency signal generator of 115mm between plate
Rate is 27 MHz, carries out circulating-heating by the program of heating 5s, the cooling 1min of room temperature.
2. the method according to claim 1 using low frequency electromagnetic field physically modified starch, it is characterised in that: the raw material
For potato starch.
3. the method according to claim 1 using low frequency electromagnetic field physically modified starch, it is characterised in that: the adjustment
Moisture process is stood after mixing starch by weight 6-7:3-4 with water for 24 hours with equilibrium water conten.
4. the method according to claim 1 using low frequency electromagnetic field physically modified starch, it is characterised in that: the radio frequency
The circulating-heating total time of circulating cooling heating process is in 1-10min.
5. the method according to claim 1 using low frequency electromagnetic field physically modified starch, it is characterised in that: the vacuum
Drying process is carried out in 40 DEG C of vacuum oven, and the vacuum degree of vacuum oven is 3000pa.
6. the method according to claim 1 using low frequency electromagnetic field physically modified starch, it is characterised in that: the sieving
Process was the sieve of 200 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811248275.1A CN109077297A (en) | 2018-10-25 | 2018-10-25 | A method of utilizing low frequency electromagnetic field physically modified starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811248275.1A CN109077297A (en) | 2018-10-25 | 2018-10-25 | A method of utilizing low frequency electromagnetic field physically modified starch |
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| Publication Number | Publication Date |
|---|---|
| CN109077297A true CN109077297A (en) | 2018-12-25 |
Family
ID=64844092
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811248275.1A Pending CN109077297A (en) | 2018-10-25 | 2018-10-25 | A method of utilizing low frequency electromagnetic field physically modified starch |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202000029489A1 (en) * | 2020-12-02 | 2022-06-02 | Monferrato Food S R L | METHOD AND PLANT FOR THE PRODUCTION OF LOW GLYCEMIC AND LOW GLYCEMIC LOAD RICE |
| CN115736236A (en) * | 2022-10-09 | 2023-03-07 | 西北农林科技大学 | Application of radio frequency modified starch in preparation of special raw materials for 3D printing |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106723058A (en) * | 2016-11-25 | 2017-05-31 | 山东省农业科学院农产品研究所 | Prepare the method for having and increasing resistance and property starch easy to digest |
-
2018
- 2018-10-25 CN CN201811248275.1A patent/CN109077297A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106723058A (en) * | 2016-11-25 | 2017-05-31 | 山东省农业科学院农产品研究所 | Prepare the method for having and increasing resistance and property starch easy to digest |
Non-Patent Citations (1)
| Title |
|---|
| TIANYU XIA，等: "Physical and structural properties of potato starch modified by dielectrictreatment with different moisture content", 《INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202000029489A1 (en) * | 2020-12-02 | 2022-06-02 | Monferrato Food S R L | METHOD AND PLANT FOR THE PRODUCTION OF LOW GLYCEMIC AND LOW GLYCEMIC LOAD RICE |
| CN115736236A (en) * | 2022-10-09 | 2023-03-07 | 西北农林科技大学 | Application of radio frequency modified starch in preparation of special raw materials for 3D printing |
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Application publication date: 20181225 |