CN109694415A - A kind of preparation method of converted starch - Google Patents
A kind of preparation method of converted starch Download PDFInfo
- Publication number
- CN109694415A CN109694415A CN201710998542.6A CN201710998542A CN109694415A CN 109694415 A CN109694415 A CN 109694415A CN 201710998542 A CN201710998542 A CN 201710998542A CN 109694415 A CN109694415 A CN 109694415A
- Authority
- CN
- China
- Prior art keywords
- starch
- ative
- added
- preparation
- converted 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.)
- Pending
Links
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
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Materials Engineering (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Grain Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a kind of preparation methods of converted 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, then the pH value 4-6 of addition hydrochloric acid adjusting slurries, acidolysis reaction 2-3 hours；(3) stearmide and sorbic acid is added in ative starch slurry, adjusts pH value with sodium hydroxide and glacial acetic acid, after the reaction was completed, cooling material is to 25-30 DEG C；(4) Se-enriched yeast, procyanidine and crosslinking agent are added in the slurry, controls pH value with sodium hydroxide, cooling material is to 25-30 DEG C, with neutralizer by pH value；(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 >=620cp.
Description
Technical field
The present invention relates to converted starch field, in particular to a kind of preparation method of converted starch.
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 of converted starch, with the converted starch viscosity being prepared
Height, elasticity is good, cohesive force is strong for paste liquid.
To achieve the above object, the present invention provides a kind of preparation methods of converted starch, comprising 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 slurry
The pH value 4-6 of liquid adjusts temperature to 40-45 DEG C, acidolysis reaction 2-3 hours；
(3) stearmide and sorbic acid is added in the 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) Se-enriched yeast, procyanidine and crosslinking agent are added in the slurry made from step (3), is controlled with sodium hydroxide
PH value to 8-9, temperature be 50-55 DEG C oxidation reaction 1-2 hour, after the reaction was completed, cool down material to 25-30 DEG C, with neutralization
PH value is transferred to 5-6 by agent；
(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, the crosslinking agent is one or more of calgon, phosphorus oxychloride or epoxychloropropane, is added
Amount is 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 stearmide additional amount is the 1-4% of ative starch weight.
Preferably, the amount that the sorbic acid is added is the 0.5-1.5% of ative starch weight.
Preferably, the Se-enriched yeast additional amount is the 0.05-0.2% of ative starch weight, the procyanidine additional amount
For the 0.1-0.3% of ative starch weight.
Preferably, the raw material of the ative starch is cassava or starch from sweet potato.
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: a kind of preparation method systems of converted starch of the present invention
The converted starch viscosity obtained is high, and elasticity is good, cohesive force is strong for paste liquid, is suitable for burger product；It is weak to paste liquid retrogradation, ageing resistance
By force, low-temperature storage is stablized；Paste that liquid is acidproof, good salt tolerance；Liquid freeze-stable with higher and freeze-thaw stability are pasted, is applicable in
In frozen product.5% converted starch of the present invention, peak viscosity range are 1000-1600BU；NDJ-79 type thermoviscosity >=
620cp.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 of converted starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent is calgon
Additional amount is the 0.5% of ative starch weight.The additional amount of sodium sulfite is the 0.06% of ative starch weight.Stearmide additional amount
It is the 3% of ative starch weight.The amount that sorbic acid is added is the 0.8% of ative starch weight.Se-enriched yeast additional amount is ative starch weight
The 0.15% of amount, procyanidine additional amount are 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 45 DEG C, acidolysis reaction 2 hours；
(4) stearmide and sorbic acid is added in the ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted at being 50 DEG C in temperature 2 hours, after the reaction was completed, cooling material is to 28 DEG C；
(5) Se-enriched yeast, procyanidine and crosslinking agent are added in the slurry made from step (4), is controlled with sodium hydroxide
PH value to 8.5, temperature be 52 DEG C oxidation reaction 1 hour, after the reaction was completed, cooling material is to 28 DEG C, with hydrochloric acid by pH value tune
To 5；
(6) ative starch plasm scouring, centrifugation after neutralizing step (5) seal under the conditions of 55 DEG C and are dried to water content and are
13%, then 110 DEG C are warming up to, it is kept for 0.5 hour, 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 670cp.
Embodiment 2
A kind of preparation method of converted 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 ative starch weight
0.1%.Stearmide additional amount is the 1% of ative starch weight.The amount that sorbic acid is added is ative starch weight
0.5%.Se-enriched yeast additional amount is the 0.05% of ative starch weight, and procyanidine 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 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 sorbic acid is added in the ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 5, is reacted at being 50 DEG C in temperature 1 hour, after the reaction was completed, cooling material is to 30 DEG C；
(5) Se-enriched yeast, procyanidine and crosslinking agent are added in the slurry made from step (4), is controlled with sodium hydroxide
PH value to 8, temperature be 50 DEG C oxidation reaction 1 hour, after the reaction was completed, pH value is transferred to 25 DEG C with sulfuric acid by cooling material
5；
(6) ative starch plasm scouring, centrifugation after neutralizing step (5) seal under the conditions of 60 DEG C and are dried to water content and are
12%, then 120 DEG C are warming up to, it is kept for 0.5 hour, 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 630cp.
Embodiment 3
A kind of preparation method of converted 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 4% of ative starch weight.The amount that sorbic acid is added is the 1.5% of ative starch weight.Se-enriched yeast additional amount is ative starch weight
0.2%, procyanidine additional amount be ative starch weight 0.1%.
(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 20min, hydrochloric acid is then added and adjusts slurries
PH value 5, by temperature adjust to 45 DEG C, acidolysis reaction 3 hours；
(4) stearmide and sorbic acid is added in the ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted at being 45 DEG C in temperature 3 hours, after the reaction was completed, cooling material is to 25 DEG C；
(5) Se-enriched yeast, procyanidine and crosslinking agent are added in the slurry made from step (4), is controlled with sodium hydroxide
PH value to 9, temperature be 55 DEG C oxidation reaction 2 hours, after the reaction was completed, pH value is transferred to 30 DEG C with hydrochloric acid by cooling material
6；
(6) ative starch plasm scouring, centrifugation after neutralizing step (5) seal under the conditions of 50 DEG C and are dried to water content and are
13%, then 100 DEG C are warming up to, it is kept for 1 hour, converted starch can be obtained in cooling.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity range are 1400BU；
NDJ-79 type thermoviscosity 620cp.
Comparative example 1
A kind of preparation method of converted starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent is calgon
Additional amount is the 0.5% of ative starch weight；Stearmide additional amount is the 3% of ative starch weight；The amount that sorbic acid is added is original
The 0.8% of starch weight；Se-enriched yeast additional amount is the 0.15% of ative starch weight, and procyanidine 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 sorbic acid is added in the ative starch slurry after step (1) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted at being 50 DEG C in temperature 2 hours, after the reaction was completed, cooling material is to 28 DEG C；
(4) Se-enriched yeast, procyanidine and crosslinking agent are added in the slurry made from step (3), is controlled with sodium hydroxide
PH value to 8.5, temperature be 52 DEG C oxidation reaction 1 hour, after the reaction was completed, cooling material is to 28 DEG C, with hydrochloric acid by pH value tune
To 5；
(5) ative starch plasm scouring, centrifugation after neutralizing step (4) seal under the conditions of 55 DEG C and are dried to water content and are
13%, then 110 DEG C are warming up to, it is kept for 0.5 hour, converted starch can be obtained in cooling.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity reach 710BU；NDJ-79 type
Thermoviscosity 330cp.
Comparative example 2
A kind of preparation method of converted starch, comprising the following steps:
(1) prepare needed for production 1 ton of tapioca, using tapioca as ative starch, crosslinking agent is calgon
Additional amount is the 0.5% of ative starch weight.The additional amount of sodium sulfite is the 0.06% of ative starch weight.Stearmide additional amount
It is the 3% of ative starch weight.The amount that sorbic acid is added is the 0.8% 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 45 DEG C, acidolysis reaction 2 hours；
(4) stearmide and sorbic acid is added in the ative starch slurry after step (3) reaction, with sodium hydroxide and glacial acetic acid
PH value is adjusted to 6, is reacted at being 50 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 52 in temperature
DEG C oxidation reaction 1 hour, after the reaction was completed, pH value was transferred to 5 with hydrochloric acid to 28 DEG C by cooling material；
(6) ative starch plasm scouring, centrifugation after neutralizing step (5) seal under the conditions of 55 DEG C and are dried to water content and are
13% hereinafter, be warming up to 110 DEG C, converted starch can be obtained in holding 0.5 hour, cooling again.
Converted starch made from the present embodiment, 5% the present embodiment converted starch, peak viscosity reach 850BU；NDJ-79 type
Thermoviscosity 450cp.
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, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of preparation method of converted 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 sorbic acid is added in the 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) Se-enriched yeast, procyanidine and crosslinking agent are added in the slurry made from step (3), controls pH value with sodium hydroxide
To 8-9, temperature be 50-55 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 100- again
It 120 DEG C, is kept for 0.5-1 hours, converted starch can be obtained in cooling.
2. the preparation method of converted starch according to claim 1, which is characterized in that the crosslinking agent is hexa metaphosphoric acid
One or more of sodium, phosphorus oxychloride or epoxychloropropane, additional amount are the 0.1-0.8% of ative starch weight.
3. the preparation method of converted starch according to claim 1, which is characterized in that the neutralizer is hydrochloric acid or sulphur
Acid.
4. the preparation method of converted starch according to claim 1, which is characterized in that the additional amount of the sodium sulfite is
The 0.03-0.1% of ative starch weight.
5. the preparation method of converted starch according to claim 1, which is characterized in that the stearmide additional amount is original
The 1-4% of starch weight.
6. the preparation method of converted starch according to claim 1, which is characterized in that the amount that the sorbic acid is added is original
The 0.5-1.5% of starch weight.
7. the preparation method of converted starch according to claim 1, which is characterized in that the Se-enriched yeast additional amount is original
The 0.05-0.2% of starch weight, the procyanidine additional amount are the 0.1-0.3% of ative starch weight.
8. the preparation method of converted starch according to claim 1, which is characterized in that the raw material of the ative starch is cassava
Or starch from sweet potato.
9. the preparation method of converted starch according to claim 1, which is characterized in that the drying is in 50-60 DEG C of item
Drying is sealed under part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710998542.6A CN109694415A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method of converted starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710998542.6A CN109694415A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method of converted starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109694415A true CN109694415A (en) | 2019-04-30 |
Family
ID=66226293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710998542.6A Pending CN109694415A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method of converted starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109694415A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103609934A (en) * | 2013-10-30 | 2014-03-05 | 界首市东亚淀粉出品有限公司 | Selenium-enriched edible modified corn 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 |
-
2017
- 2017-10-24 CN CN201710998542.6A patent/CN109694415A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103609934A (en) * | 2013-10-30 | 2014-03-05 | 界首市东亚淀粉出品有限公司 | Selenium-enriched edible modified corn 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 (8)
| Title |
|---|
| 丁芳林 等编: "《食品化学第2版》", 31 January 2017, 华中科技大学出版社 * |
| 冯翠萍 等编: "《食品卫生学》", 31 August 2014, 中国轻工业出版社 * |
| 张钧炎 等编: "《糕点原料及生产设备试用》", 30 November 1988, 劳动人事出版社 * |
| 朱洪法 等编: "《生活化学品与健康》", 30 April 2013, 金盾出版社 * |
| 李培青 等编: "《食品生物化学》", 31 July 2006, 中国轻工业出版社 * |
| 李稳宏 等编: "《天然有机物化工利用原理与技术》", 31 October 1998, 西安出版社 * |
| 许晨 等: ""原花青素抑制玉米淀粉回生作用的研究"", 《食品安全质量检测学报》 * |
| 赵立然 等: ""变性淀粉的制备及应用研究进展"", 《应用化工》 * |
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 | |
| CN103222571A (en) | Potato vermicelli and processing method thereof | |
| 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 | |
| CN103865108A (en) | Preparation method of composite modified starch | |
| CN107319576B (en) | Extraction method and application of okra dietary fiber | |
| CN102960655A (en) | Cooking-resistant vanadium-free vermicelli and preparation technology thereof | |
| CN102363636A (en) | Method for producing cassava modified starch for wrapping fried foods | |
| CN103125807B (en) | Method for preparing alum-free vermicelli based on modified starch | |
| CN102058044B (en) | Method for preparing lily starch-gum complex | |
| CN106962896B (en) | Method for adjusting digestion performance of highland barley starch based on 3D printing technology | |
| CN102524857B (en) | Production method for crystal wrappers | |
| CN109567019A (en) | A kind of highland barley fine dried noodles and preparation method thereof | |
| CN109181629A (en) | A kind of calcium carbonate whisker binding paper box glue and preparation method thereof | |
| CN103689672A (en) | Fishy smell-free difficult-to-break fish rice noodles and production method for same | |
| CN104017091B (en) | Prolamine is utilized to promote the method for starch retrogradation | |
| CN103719702A (en) | Infant rice flour and preparation method thereof | |
| CN109694415A (en) | A kind of preparation method of converted starch | |
| CN109694414A (en) | A kind of preparation method based on stearmide catalyzing denaturing starch | |
| CN106699910B (en) | A kind of preparation method of modified corn starch | |
| CN107119090A (en) | A kind of method that particulate form slow-digestion starch is prepared by limited enzymatic hydrolysis | |
| CN111202235A (en) | New application of sodium polyacrylate in modified starch or starch-based food | |
| CN107502225B (en) | The preparation method of adhesive for corrugated paper | |
| CN115606789A (en) | Synthesis method of sodium alginate gel |
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 |