CN109694414A - A kind of preparation method based on stearmide catalyzing denaturing starch - Google Patents
A kind of preparation method based on stearmide catalyzing denaturing starch Download PDFInfo
- Publication number
- CN109694414A CN109694414A CN201710998326.1A CN201710998326A CN109694414A CN 109694414 A CN109694414 A CN 109694414A CN 201710998326 A CN201710998326 A CN 201710998326A CN 109694414 A CN109694414 A CN 109694414A
- Authority
- CN
- China
- Prior art keywords
- starch
- stearmide
- ative
- preparation
- added
- 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.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 157
- 235000019698 starch Nutrition 0.000 title claims abstract description 157
- 239000008107 starch Substances 0.000 title claims abstract description 149
- GTDHYNXLIKNVTJ-UHFFFAOYSA-N n-(1-hydroxy-2-methylpropan-2-yl)octadecanamide Chemical compound CCCCCCCCCCCCCCCCCC(=O)NC(C)(C)CO GTDHYNXLIKNVTJ-UHFFFAOYSA-N 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 48
- 239000002002 slurry Substances 0.000 claims abstract description 37
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000006243 chemical reaction Methods 0.000 claims abstract description 28
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims abstract description 26
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 14
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 14
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052938 sodium sulfate Inorganic materials 0.000 claims abstract description 13
- 235000011152 sodium sulphate Nutrition 0.000 claims abstract description 13
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 12
- 229960000583 acetic acid Drugs 0.000 claims abstract description 9
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000009991 scouring Methods 0.000 claims abstract description 3
- 238000010792 warming Methods 0.000 claims abstract description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 24
- 240000003183 Manihot esculenta Species 0.000 claims description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 13
- 238000007254 oxidation reaction Methods 0.000 claims description 9
- 230000003472 neutralizing effect Effects 0.000 claims description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 6
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- LRWZZZWJMFNZIK-UHFFFAOYSA-N 2-chloro-3-methyloxirane Chemical compound CC1OC1Cl LRWZZZWJMFNZIK-UHFFFAOYSA-N 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 claims 1
- 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 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing 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
- C08B31/003—Crosslinking of starch
- C08B31/006—Crosslinking of derivatives of starch
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a kind of preparation methods based on stearmide catalyzing denaturing starch, comprising the following steps: (1) slurries is made with ative starch and water；(2) sodium sulfite is added in starch slurry and stirs 20-40min, hydrochloric acidolysis is then added and reacts 2-3 hours；(3) stearmide and sodium hypochlorite is added in ative starch slurry, adjusts pH value to 5-6 with sodium hydroxide and glacial acetic acid, after the reaction was completed, cooling material is to 25-30 DEG C；(4) acetic anhydride, sodium sulphate and crosslinking agent are added in the slurry, with sodium hydroxide control pH value to 8-9, pH value is transferred to 5-6 with neutralizer；(5) by ative starch plasm scouring, to be centrifuged, be dried to water content be 13% hereinafter, being warming up to 100-120 DEG C again, kept for 0.5-1 hour, cooling down can be obtained converted starch.Converted starch viscosity made from the method for the present invention is high, and freeze-stable with higher and freeze-thaw stability are suitable for frozen product.5% converted starch of the present invention, peak viscosity range are 1000-1600BU；NDJ-79 type thermoviscosity >=640cp.
Description
Technical field
The present invention relates to converted starch field, in particular to a kind of preparation side based on stearmide catalyzing denaturing starch
Method.
Background technique
To improve the performance of starch, expanding its application range, using physics, chemistry or enzymatic treatment, on starch molecule
It introduces new functional group or changes starch molecule size and starch granular property, to change the natural characteristic of starch (such as: gelatinization
Temperature, thermoviscosity and its stability, freeze-thaw stability, gel force, film forming, the transparency etc.), make it more suitable for centainly applying
Requirement.This to pass through secondary operation, the starch for changing property is referred to as converted starch.
As converted starch functionality is more and more stronger, insider is higher and higher to its cognition degree, the market of converted starch
Potentiality are increasing.Suitable starch is added in meat products, can improve the water-retaining property and structural state of product, converted starch
Physics, enzyme and chemical method processing have been carried out to native starch, changed the natural property of starch, has increased its functional or introduction
New characteristic, to improve product quality in the application, converted starch can significantly improve the retentiveness and emulsibility of meat gruel, and
It can make meat emulsion product that there is good structural state and mouthfeel, function and effect are better than potato ative starch.It is produced in burger
It is middle to not only increase the quality of product using the cassava modified starch having to high temperature, acidity, shearing force and freeze-stable, also
It is very suitable for new process production, water conservation, Oil keeping etc. can be improved with the elasticity, toughness and being knotted property of enhanced article.Denaturation
Starch can not only occur with a kind of ingredient and the appearance of additive, provide structure and the stationary phase of needs for food, meanwhile, also have
Some kinds start to provide the function of health care to the mankind and people is caused to pay close attention to.Dietary fiber is also known as anti-digestible starches, is one
The special converted starch of kind.Due to not being digested, the absorption of heat can be made to reduce, can also help digest, add
It is added in varieties of food items and increases healthcare function, applied to especially desirable in the meal meals of diabetic.As fat substitute
Converted starch, is a kind of dextrin, enzymatic hydrolysis or acidolysis product, is baking, is replacing fat in the food such as meat products, ice cream, not only
Texture with fat, it is often more important that the intake for reducing body fat keeps the dietary structure of the mankind more reasonable.Although this
The popularization of class product at present at home still has certain difficulty, but the health of food will with the improvement of people's health awareness,
It is increasingly taken seriously, the development potentiality of this kind of converted starch is huge.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods based on stearmide catalyzing denaturing starch, to be prepared
Converted starch viscosity it is high, elasticity is good, cohesive force is strong for paste liquid.
To achieve the above object, the present invention provides a kind of preparation method based on stearmide catalyzing denaturing starch, packets
Include following steps:
(1) slurries are made with ative starch and water, control the ative starch that its Baume degrees is 16-22Be and starches；
(2) sodium sulfite is added in the starch slurry made from step (1) and stirs 20-40min, hydrochloric acid is then added and adjusts slurry
The pH value 4-6 of liquid adjusts temperature to 40-45 DEG C, acidolysis reaction 2-3 hours；
(3) stearmide and sodium hypochlorite is added in ative starch slurry after step (2) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 5-6, is reacted at being 45-50 DEG C in temperature 1-3 hours, after the reaction was completed, cooling material is to 25-30 DEG C；
(4) acetic anhydride, sodium sulphate and crosslinking agent are added in the slurry made from step (3), controls pH value with sodium hydroxide
To 8-9, temperature be 40-50 DEG C oxidation reaction 1-2 hour, after the reaction was completed, cooling material is to 25-30 DEG C, with neutralizer general
PH value is transferred to 5-6；
(5) ative starch plasm scouring after neutralizing step (4), to be centrifuged, be dried to water content be 13% hereinafter, being warming up to again
It 100-120 DEG C, is kept for 0.5-1 hours, converted starch can be obtained in cooling.
Preferably, one or more of the crosslinking agent calgon, phosphorus oxychloride or epoxychloropropane, additional amount
For the 0.1-0.8% of ative starch weight.
Preferably, the neutralizer is hydrochloric acid or sulfuric acid.
Preferably, the additional amount of the sodium sulfite is the 0.03-0.1% of ative starch weight.
Preferably, the secondary stearmide additional amount is the 0.5-2% of ative starch weight.
Preferably, the additional amount of the sodium hypochlorite is the 0.5-2% of ative starch weight.
Preferably, the acetic anhydride additional amount is the 0.05-0.2% of ative starch weight.
Preferably, the sodium sulphate additional amount is the 0.1-0.3% of ative starch weight.
Preferably, the raw material of the ative starch is tapioca.
Preferably, the drying is dried to seal under the conditions of 50-60 DEG C.
Compared with prior art, the invention has the following beneficial effects: the present invention is based on stearmide catalyzing denaturing starch
Preparation method made from converted starch viscosity it is high, elasticity is good, cohesive force is strong for paste liquid, is suitable for burger product；Paste liquid retrogradation
Weak, ageing resistance is strong, and low-temperature storage is stablized；Paste that liquid is acidproof, good salt tolerance；Paste liquid freeze-stable with higher and freeze thawing
Stability is suitable for frozen product.5% converted starch of the present invention, peak viscosity range are 1000-1600BU；NDJ-79 type
Thermoviscosity >=640cp.And preparation method is simple, and it is convenient to carry out, it is easy to grasp.
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 based on stearmide catalyzing denaturing starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent calgon adds
Enter 0.4% that amount is ative starch weight.The additional amount of sodium sulfite is the 0.07% of ative starch weight.Stearmide additional amount is
The 0.15% of ative starch weight.The additional amount of sodium hypochlorite is the 0.15% of ative starch weight.Acetic anhydride additional amount is ative starch
The 0.1% of weight.Sodium sulphate additional amount is the 0.2% of ative starch weight.
(2) slurries are made with ative starch and water, control the ative starch that its Baume degrees is 20Be and starches；
(3) sodium sulfite is added in the starch slurry made from step (2) and stirs 30min, hydrochloric acid is then added and adjusts slurries
PH value 5, by temperature adjust to 43 DEG C, acidolysis reaction 2.5 hours；
(4) stearmide and sodium hypochlorite is added in ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted at being 48 DEG C in temperature 2 hours, after the reaction was completed, cooling material is to 28 DEG C；
(5) acetic anhydride, sodium sulphate and crosslinking agent are added in the slurry made from step (4), controls pH value with sodium hydroxide
To 8.5, temperature be 45 DEG C oxidation reaction 1 hour, after the reaction was completed, pH value is transferred to 5 with hydrochloric acid to 25 DEG C by cooling material；
(6) ative starch after neutralizing step (5), which is starched, to be taken out, and is washed, is centrifuged, sealed and be dried under the conditions of 50 DEG C
Water content is 13%, is to be kept for 0.5 hour to 110 DEG C in temperature, converted starch can be obtained in cooling.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity is up to 1600BU；NDJ-
79 type thermoviscosity 660cp.
Embodiment 2
A kind of preparation method based on stearmide catalyzing denaturing starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent phosphorus oxychloride is added
Amount is the 0.1% of ative starch weight.The additional amount of sodium sulfite is the 0.1% of ative starch weight.Stearmide additional amount is original
The 0.5% of starch weight.The additional amount of sodium hypochlorite is the 0.5% of ative starch weight.Acetic anhydride additional amount is ative starch weight
0.2%.Sodium sulphate additional amount is the 0.1% of ative starch weight.
(2) slurries are made with ative starch and water, control the ative starch that its Baume degrees is 16Be and starches；
(3) sodium sulfite is added in the starch slurry made from step (2) and stirs 40min, hydrochloric acid is then added and adjusts slurries
PH value 4, by temperature adjust to 40 DEG C, acidolysis reaction 2 hours；
(4) stearmide and sodium hypochlorite is added in ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted in the case where temperature is 50 DEG C of oxidations 1 hour, after the reaction was completed, cooling material is to 30 DEG C；
(5) acetic anhydride, sodium sulphate and crosslinking agent are added in the slurry made from step (4), controls pH value with sodium hydroxide
To 8, temperature be 40 DEG C oxidation reaction 1 hour, after the reaction was completed, pH value is transferred to 5 with sulfuric acid to 25 DEG C by cooling material；
(6) ative starch after neutralizing step (5), which is starched, to be taken out, and is washed, is centrifuged, sealed and be dried under the conditions of 60 DEG C
Water content is 12%, is to be kept for 0.5 hour to 120 DEG C in temperature, converted starch can be obtained in cooling.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity is up to 1300BU；NDJ-
79 type thermoviscosity 650cp.
Embodiment 3
A kind of preparation method based on stearmide catalyzing denaturing starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent calgon adds
Enter 0.8% that amount is ative starch weight.The additional amount of sodium sulfite is the 0.03% of ative starch weight.Stearmide additional amount is
The 2% of ative starch weight.The additional amount of sodium hypochlorite is the 2% of ative starch weight.Acetic anhydride additional amount is ative starch weight
0.05%.Sodium sulphate additional amount is the 0.3% of ative starch weight.
(2) slurries are made with ative starch and water, control the ative starch that its Baume degrees is 22Be and starches；
(3) sodium sulfite is added in the starch slurry made from step (2) and stirs 30min, hydrochloric acid is then added and adjusts slurries
PH value 4, by temperature adjust to 45 DEG C, acidolysis reaction 3 hours；
(4) stearmide and sodium hypochlorite is added in ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted in the case where temperature is 45 DEG C of oxidations 1 hour, after the reaction was completed, cooling material is to 25 DEG C；
(5) acetic anhydride, sodium sulphate and crosslinking agent are added in the slurry made from step (4), controls pH value with sodium hydroxide
To 9, temperature be 50 DEG C oxidation reaction 2 hours, after the reaction was completed, pH value is transferred to 6 with hydrochloric acid to 30 DEG C by cooling material；
(6) ative starch after neutralizing step (5), which is starched, to be taken out, and is washed, is centrifuged, sealed and be dried under the conditions of 50 DEG C
Water content is 13%, is to be kept for 1 hour to 100 DEG C in temperature, converted starch can be obtained in cooling.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity is up to 1000BU；NDJ-
79 type thermoviscosity 640cp.
Comparative example 1
A kind of preparation method based on stearmide catalyzing denaturing starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent calgon adds
Enter 0.4% that amount is ative starch weight.The additional amount of sodium sulfite is the 0.07% of ative starch weight.Stearmide additional amount is
The 0.15% of ative starch weight.The additional amount of sodium hypochlorite is the 0.15% of ative starch weight.
(2) slurries are made with ative starch and water, control the ative starch that its Baume degrees is 20Be and starches；
(3) sodium sulfite is added in the starch slurry made from step (2) and stirs 30min, hydrochloric acid is then added and adjusts slurries
PH value 5, by temperature adjust to 43 DEG C, acidolysis reaction 2.5 hours；
(4) stearmide and sodium hypochlorite is added in ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted at being 48 DEG C in temperature 2 hours, after the reaction was completed, cooling material is to 28 DEG C；
(5) crosslinking agent is added in the slurry made from step (4), controls pH value to 8.5 with sodium hydroxide, is 45 in temperature
DEG C oxidation reaction 1 hour, after the reaction was completed, pH value was transferred to 5 with hydrochloric acid to 25 DEG C by cooling material；
(6) ative starch after neutralizing step (5), which is starched, to be taken out, and is washed, is centrifuged, sealed and be dried under the conditions of 50 DEG C
Water content is 13%, is to be kept for 0.5 hour to 110 DEG C in temperature, converted starch can be obtained in cooling.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity reach 800BU；NDJ-79 type
Thermoviscosity 380cp.
Comparative example 2
A kind of preparation method based on stearmide catalyzing denaturing starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent calgon adds
Enter 0.4% that amount is ative starch weight.Stearmide additional amount is the 0.15% of ative starch weight.The additional amount of sodium hypochlorite is
The 0.15% of ative starch weight.Acetic anhydride additional amount is the 0.1% of ative starch weight.Sodium sulphate additional amount is ative starch weight
0.2%.
(2) slurries are made with ative starch and water, control the ative starch that its Baume degrees is 20Be and starches；
(3) stearmide and sodium hypochlorite is added in ative starch slurry after step (2) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted at being 48 DEG C in temperature 2 hours, after the reaction was completed, cooling material is to 28 DEG C；
(4) acetic anhydride, sodium sulphate and crosslinking agent are added in the slurry made from step (3), controls pH value with sodium hydroxide
To 8.5, temperature be 45 DEG C oxidation reaction 1 hour, after the reaction was completed, pH value is transferred to 5 with hydrochloric acid to 25 DEG C by cooling material；
(5) ative starch after neutralizing step (4), which is starched, to be taken out, and is washed, is centrifuged, sealed and be dried under the conditions of 50 DEG C
Water content is 13%, is to be kept for 0.5 hour to 110 DEG C in temperature, converted starch can be obtained in cooling.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity reach 700BU；NDJ-79 type
Thermoviscosity 360cp.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the principle of the present invention, it can also make several improvements and retouch, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method based on stearmide catalyzing denaturing starch, which comprises the following steps:
(1) slurries are made with ative starch and water, control the ative starch that its Baume degrees is 16-22Be and starches；
(2) sodium sulfite is added in the starch slurry made from step (1) and stirs 20-40min, hydrochloric acid is then added and adjusts slurries
PH value 4-6 adjusts temperature to 40-45 DEG C, acidolysis reaction 2-3 hours；
(3) stearmide and sodium hypochlorite is added in ative starch slurry after step (2) reaction, is adjusted with sodium hydroxide and glacial acetic acid
PH value is reacted 1-3 hours, after the reaction was completed, cooling material is to 25-30 DEG C to 5-6 at being 45-50 DEG C in temperature；
(4) acetic anhydride, sodium sulphate and crosslinking agent are added in the slurry made from step (3), controls pH value to 8- with sodium hydroxide
9, temperature be 40-50 DEG C oxidation reaction 1-2 hour, after the reaction was completed, cool down material to 25-30 DEG C, with neutralizer by pH value
It is transferred to 5-6；
(5) ative starch plasm scouring after neutralizing step (4), to be centrifuged, be dried to water content be 13% 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.
2. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that the friendship
Connection agent is one or more of calgon, phosphorus oxychloride or epoxychloropropane, and additional amount is the 0.1- of ative starch weight
0.8%.
3. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that described
Neutralizer is hydrochloric acid or sulfuric acid.
4. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that the Asia
The additional amount of sodium sulphate is the 0.03-0.1% of ative starch weight.
5. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that described time
Stearmide additional amount is the 0.5-2% of ative starch weight.
6. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that described time
The additional amount of sodium chlorate is the 0.5-2% of ative starch weight.
7. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that the vinegar
Acid anhydrides additional amount is the 0.05-0.2% of ative starch weight.
8. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that the sulphur
Sour sodium additional amount is the 0.1-0.3% of ative starch weight.
9. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, which is characterized in that the original
The raw material of starch is tapioca.
10. the preparation method according to claim 1 based on stearmide catalyzing denaturing starch, the drying is in 50-
Drying is sealed under the conditions of 60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710998326.1A CN109694414A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method based on stearmide catalyzing denaturing starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710998326.1A CN109694414A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method based on stearmide catalyzing denaturing starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109694414A true CN109694414A (en) | 2019-04-30 |
Family
ID=66226286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710998326.1A Pending CN109694414A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method based on stearmide catalyzing denaturing starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109694414A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101195978A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Multicomponent modified starch for papermaking and producing method thereof |
| CN101822999A (en) * | 2010-04-12 | 2010-09-08 | 华中农业大学 | Synthetic method of hard fatty amide and application thereof in esterified Starch |
| CN101880335A (en) * | 2010-02-03 | 2010-11-10 | 内蒙古奈伦农业科技股份有限公司 | Method for preparing modified starch by oxidation and succinic anhydride esterification |
| CN104045722A (en) * | 2014-06-26 | 2014-09-17 | 广西梧州市明阳生化科技有限公司 | Modified starch and production method thereof |
| CN105367673A (en) * | 2015-12-19 | 2016-03-02 | 河南恒瑞淀粉科技股份有限公司 | Oxidation crosslinking modified starch and preparation method thereof |
| CN105968218A (en) * | 2016-06-30 | 2016-09-28 | 陈灼 | Preparation method of modified starch |
-
2017
- 2017-10-24 CN CN201710998326.1A patent/CN109694414A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101195978A (en) * | 2008-01-04 | 2008-06-11 | 广西明阳生化科技股份有限公司 | Multicomponent modified starch for papermaking and producing method thereof |
| CN101880335A (en) * | 2010-02-03 | 2010-11-10 | 内蒙古奈伦农业科技股份有限公司 | Method for preparing modified starch by oxidation and succinic anhydride esterification |
| CN101822999A (en) * | 2010-04-12 | 2010-09-08 | 华中农业大学 | Synthetic method of hard fatty amide and application thereof in esterified Starch |
| CN104045722A (en) * | 2014-06-26 | 2014-09-17 | 广西梧州市明阳生化科技有限公司 | Modified starch and production method thereof |
| CN105367673A (en) * | 2015-12-19 | 2016-03-02 | 河南恒瑞淀粉科技股份有限公司 | Oxidation crosslinking modified starch and preparation method thereof |
| CN105968218A (en) * | 2016-06-30 | 2016-09-28 | 陈灼 | Preparation method of modified starch |
Non-Patent Citations (4)
| Title |
|---|
| 冯翠萍 等: "《食品卫生学》", 31 August 2014, 中国轻工业出版社 * |
| 扶熊 等: "《食用变性淀粉》", 31 March 2016, 中国轻工业出版社 * |
| 李新华 等: "《粮油加工学》", 31 October 2016, 中国农业大学出版社 * |
| 李长彪 等: ""玉米交联-氧化复合变性淀粉的制备及性能研究"", 《食品科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104045722B (en) | A kind of converted starch and production method thereof | |
| CA1170105A (en) | Process for the production of a readily water miscible powder form amylaceous food product | |
| CN102919758B (en) | Alum-free pure sweet potato starch vermicelli and preparation method thereof | |
| CN103865108B (en) | A kind of preparation method of the composite modified starch in food production | |
| CN109180824B (en) | Preparation method of resistant starch | |
| CN101974092B (en) | Production method of succinate starch for food industry | |
| CN105838283B (en) | A kind of wallpaper with can high temperature packing glutinous rice glue and preparation method | |
| CN102363636A (en) | Method for producing cassava modified starch for wrapping fried foods | |
| CN102058044B (en) | Method for preparing lily starch-gum complex | |
| CN102524857B (en) | Production method for crystal wrappers | |
| CN103689672A (en) | Fishy smell-free difficult-to-break fish rice noodles and production method for same | |
| CN103125807A (en) | Method for preparing alum-free vermicelli based on modified starch | |
| CN104017091A (en) | Method for promoting starch retrogradation by using alcohol soluble protein | |
| CN104387480A (en) | Preparation method of waxy corn modified starch capable of improving quality of frozen food | |
| CN109694414A (en) | A kind of preparation method based on stearmide catalyzing denaturing starch | |
| CN105581294A (en) | Preparation method of potato food with long guarantee period and convenience in eating | |
| CN109694415A (en) | A kind of preparation method of converted starch | |
| CN106699910B (en) | A kind of preparation method of modified corn starch | |
| CN104366506B (en) | A kind of vermicelli modifying agent and use it to prepare the method for vermicelli | |
| CN104311678B (en) | A kind of preparation method of the double starch adipate starch of acetylation | |
| CN105542021A (en) | Method for producing starch acetate | |
| CN107502225B (en) | The preparation method of adhesive for corrugated paper | |
| CN115606789A (en) | Synthesis method of sodium alginate gel | |
| CN107501632A (en) | A kind of composite denaturation cornstarch emulsion and preparation method thereof | |
| CN113974134A (en) | Preparation method of modified starch for enhancing water-based property and gel property of plant gravy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190430 |