CN110483650A - One triple composite modified starch of type egg white solution and preparation method thereof - Google Patents
One triple composite modified starch of type egg white solution and preparation method thereof Download PDFInfo
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- CN110483650A CN110483650A CN201910784354.2A CN201910784354A CN110483650A CN 110483650 A CN110483650 A CN 110483650A CN 201910784354 A CN201910784354 A CN 201910784354A CN 110483650 A CN110483650 A CN 110483650A
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- starch
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/16—Ether-esters
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- 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
Abstract
The present invention provides triple composite modified starch of type egg white solution and preparation method thereof, belong to converted starch processing technique field.The preparation step of the converted starch includes: (1) to size mixing；(2) alkalize；(3) it is etherified；(4) it is esterified；(5) aoxidize；(6) washing dehydration.Method of the invention forms a step wet process technique using etherificate, esterification, oxidation operation, and reaction is disposable to be completed, and reduces the ongoing drying and dehydrating link of substep, stable product quality, energy-saving and emission-reduction, production cost reduction；This method product produced has the characteristics that the viscosity similar with egg white solution, transparency, stability, there is good compatibility and permeability with essence, fragrance and other seasonings, and there is better processing performance compared with egg white solution, resisting high-concentration acid, sugar, salt and mechanical resistance can be strong, egg products quality can be effectively improved, the substitute that can be used as egg white solution product is used widely.
Description
Technical field
The invention belongs to converted starch processing technique field more particularly to the triple composite modified starch of a type egg white solution and
Preparation method.
Background technique
On the basis of the inherent characteristic possessed by native starch, to improve the performance of starch, expanding its application range, utilize
The method of physics, chemistry or biology introduces new functional group on starch molecule or changes starch molecule size and starch granules
Property, to change the natural characteristic of starch, as gelatinization point, thermoviscosity and its stability, freeze-thaw stability, gel force, at
Film property, transparency etc. make it more suitable for the requirement centainly applied.This to pass through secondary operation, the starch for changing property is referred to as
For converted starch.
Ative starch and single converted starch are not able to satisfy the demand of modern food processing, because of its single property in order to make to form sediment
The features such as powder is with good stability, anti-shearing force, freeze-thaw stability, transparency, it is therefore desirable to which compound change is carried out to starch
Property, broader purposes is reached with it, expands the application range of starch.
In the distinct methods that ative starch carries out denaturation treatment, physical method is mainly for the production of pre-gelatinized starch, biological enzyme
Method mainly for the production of dextrin, the two product variety it is limited, and chemical method is due to that can use different chemical reagent
It is chemically reacted, therefore the converted starch product of a variety of different cultivars can be made, wherein such as acidolysis of single chemically modified starch
Starch, crosslinked starch, esterification starch, etherification starch, graft copolymerization starch etc., composite modified starch such as esterified and cross-linked starch are handed over
Join etherification starch etc..
Bakery such as cake, biscuit, cure foods such as spiced egg etc. is deep always to be liked by the majority of consumers, with life
Horizontal continuous improvement, the demand of product are still further increasing, it has also become one of daily necessities of consumer.Egg white by
In with fabulous foaming characteristic and cooking performance, it is one of primary raw material of baking goods, nearly ten million ton is consumed every year, in food
Significant proportion is accounted in supplementary material cost.Therefore improve egg white functional characteristic, develop new egg liquid product, and find it is new it is low at
This egg white substitute improves the compatibility of egg white solution and other taste compounds, is always the Hot events of research work.
Summary of the invention
The object of the present invention is to provide a kind of stability by force, the paste composite modified starch that liquid is transparent, compatibility is good, this is compound
Converted starch can be improved the permeability of egg white solution, has the characteristic similar with egg white solution, makes flavors and fragrances and other flavour volatiles
Mass-energy penetrates into egg products well, and to improve the taste and mouthfeel of egg products and baked food, reaching, which reduces flavouring, makes
Dosage improves the effect of product property；It is a further object of the present invention to provide a kind of esterification-etherificate-oxidation one steps of compound collaboration
The method of the method preparation triple composite modified starch of class egg white solution.
In order to achieve the above object, the present invention is achieved by the following scheme.
The preparation method of the one triple composite modified starch of type egg white solution, comprising the following steps:
(1) size mixing
Ative starch is weighed, it is spare；A certain amount of deionized water is added in reaction vessel, former form sediment is added under stirring
The swelling inhibitor of powder weight 10-20%, stirring dissolve it sufficiently, ative starch are then added into solution, stir into uniformly
Starch milk；
(2) alkalize
The catalyst A of ative starch weight 2.8-3.2% is added in starch milk, pH value is made to reach 11.2-11.5；It is described to urge
Agent A is the sodium hydroxide solution of mass concentration 0.8-1.2%；
(3) it is etherified
The etherifying agent of starch weight 8-15% is added into the starch milk after above-mentioned alkalization, stirs 30min at 25 DEG C, adds
Heat heating makes starch milk temperature maintain 35-45 DEG C, etherification reaction 16-20h；
(4) it is esterified
After etherification reaction, pH to 8.0-9.0 is adjusted with the hydrochloric acid solution of mass concentration 5-10%, temperature is down to 25-
30 DEG C, the esterifying agent of starch weight 1-3% is added, reacts 2-4h, is tieed up in esterification process with 3% sodium hydroxide solution of mass concentration
Hold pH8.0-9.0；
(5) aoxidize
After esterification, pH7.5-8.0 is adjusted with the hydrochloric acid solution of mass concentration 5-10%, temperature is controlled in 40-
42 DEG C, ative starch weight 0.5-1% catalyst B is added, the hydrogen peroxide of ative starch weight 1-5% is added, aoxidizes 1-3h, aoxidized
3% sodium hydroxide solution of Cheng Zhongyong mass concentration maintains reaction system pH7.0-7.5, intermediate sample detection starch milk viscosity, control
When viscosity processed reaches 100-120mPa.s, mass concentration 0.06-0.1% solution of sodium bisulfite is added and terminates reaction；It is described to urge
Agent B is 0.3-0.7% copper-bath；
(6) washing dehydration
After oxidation reaction terminates, pH to 6.0 is adjusted with the hydrochloric acid solution of mass concentration 5-10%, is filtered with deionized water,
Converted starch after wash-off is carried out concentration and recovery by eddy flow washing facility, is subsequently placed in drying receptacle or adopts by washing 3-5 times
Make converted starch moisture in 13-18% with pneumatic conveying drying.
Preferably, step (1) described in starch milk mass concentration be 36-40%.
Preferably, step (1) described in starch be one of potato starch, tapioca, waxy corn starch or
By any more a variety of than cooperation.
Preferably, the swelling inhibitor is anhydrous sodium sulfate.
Preferably, the etherifying agent is propylene oxide.
Preferably, the esterifying agent is octenyl succinic acid anhydride.
Preferably, the oxidant is hydrogen peroxide.
The present invention also provides the triple composite modified starch of type egg white solution, are obtained by above-mentioned preparation method preparation
.
The present invention also provides the above-mentioned triple composite modified starch of class egg white solution as egg white solution substitute in egg white solution system
As the application of food additives in product.
Compared with prior art, advantageous effects of the invention: method of the invention is inhibited when sizing mixing using expansion
Agent is pre-processed, it is therefore prevented that starch granules parectasis in starch alkalinization is gelatinized, it is main using etherificate, esterification,
Oxidation operation forms a step wet process technique, reacts disposable and completes, and reduces the ongoing drying and dehydrating link of substep, produces
Quality is stablized, energy-saving and emission-reduction, and production cost reduces；This method product produced have the viscosity similar with egg white solution, thoroughly
Lightness, stability feature have good compatibility and permeability with essence, fragrance and other seasonings, and have compared with egg white solution
Better processing performance, resisting high-concentration acid, sugar, salt and mechanical resistance can be strong, can effectively improve egg products quality, can be used as egg white
The substitute of liquid product is used widely.
Detailed description of the invention
Fig. 1 is the triple composite modified starch preparation technology flow charts of class egg white solution of the invention.
Specific embodiment
Below in conjunction with Figure of description and specific embodiment, technical solution of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment 1
The preparation method of the one triple composite modified starch of type egg white solution, comprising the following steps:
(1) size mixing
Potato starch, tapioca are weighed respectively, are mixed to get ative starch by 65%, 35% mass percent, it is standby
With；A certain amount of deionized water is added in reaction vessel, the anhydrous slufuric acid of ative starch weight 15% is added under stirring
Sodium, stirring dissolve it sufficiently, ative starch are then added into solution, stir into the starch that uniform mass concentration is 38%
Cream；
(2) alkalize
The catalyst A of ative starch weight 3% is added in starch milk, pH value is made to reach 11.3；The catalyst A is quality
The sodium hydroxide solution of concentration 1%；
(3) it is etherified
The propylene oxide of ative starch weight 12% is added into the starch milk after above-mentioned alkalization, stirs 30min at 25 DEG C,
Heat temperature raising makes starch milk temperature maintain 40 DEG C, etherification reaction 18h；
(4) it is esterified
After etherification reaction, pH to 8.5 is adjusted with the hydrochloric acid solution of mass concentration 7.5%, temperature is down to 27.5 DEG C, is added
Enter the octenyl succinic acid anhydride of ative starch weight 2%, reacts 3h, tieed up in esterification process with 3% sodium hydroxide solution of mass concentration
Hold pH8.5；
(5) aoxidize
After esterification, pH7.8 is adjusted with the hydrochloric acid solution of mass concentration 7.5%, temperature is controlled at 41 DEG C, is added
The hydrogen peroxide of ative starch weight 3% is added in 0.75% catalyst B of ative starch weight, aoxidizes 2h, uses mass concentration in oxidation process
3% sodium hydroxide solution maintains reaction system pH7.3, intermediate sample detection starch milk viscosity, and control viscosity reaches 110mPa.s
When, 0.08% solution of sodium bisulfite of mass concentration is added and terminates reaction；The catalyst B is 0.5% copper-bath；
(6) washing dehydration
After oxidation reaction terminates, pH to 6.0 is adjusted with the hydrochloric acid solution of mass concentration 7.5%, is filtered, is washed with deionized water
It washs 4 times, the converted starch after wash-off is subjected to concentration and recovery by eddy flow washing facility, is subsequently placed in drying receptacle or using gas
Stream drying makes converted starch moisture 15%.
Embodiment 2
The preparation method of the one triple composite modified starch of type egg white solution, comprising the following steps:
(1) size mixing
Potato starch is weighed as ative starch, it is spare；A certain amount of deionized water is added in reaction vessel, is stirring
The anhydrous sodium sulfate of ative starch weight 10% is added under state, stirring dissolves it sufficiently, ative starch is then added into solution,
Stir into the starch milk that uniform mass concentration is 36%；
(2) alkalize
The catalyst A of ative starch weight 2.8% is added in starch milk, pH value is made to reach 11.2；The catalyst A is matter
Measure the sodium hydroxide solution of concentration 0.8%；
(3) it is etherified
The propylene oxide of ative starch weight 8% is added into the starch milk after above-mentioned alkalization, stirs 30min at 25 DEG C,
Heat temperature raising makes starch milk temperature maintain 35 DEG C, etherification reaction 16h；
(4) it is esterified
After etherification reaction, pH to 8.0 is adjusted with the hydrochloric acid solution of mass concentration 5%, temperature is down to 25 DEG C, is added former
The octenyl succinic acid anhydride of starch weight 1% reacts 2-4h, is maintained in esterification process with 3% sodium hydroxide solution of mass concentration
pH8.0；
(5) aoxidize
After esterification, pH7.5 is adjusted with the hydrochloric acid solution of mass concentration 5%, temperature is controlled at 40 DEG C, is added former
The hydrogen peroxide of ative starch weight 1% is added in 0.5% catalyst B of starch weight, aoxidizes 1h, uses mass concentration 3% in oxidation process
Sodium hydroxide solution maintenance reaction system pH7.0, intermediate sample detection starch milk viscosity, when control viscosity reaches 100mPa.s,
0.06% solution of sodium bisulfite of mass concentration is added and terminates reaction；The catalyst B is 0.3% copper-bath；
(6) washing dehydration
After oxidation reaction terminates, pH to 6.0 is adjusted with the hydrochloric acid solution of mass concentration 5%, is filtered, is washed with deionized water
3 times, the converted starch after wash-off is subjected to concentration and recovery by eddy flow washing facility, is subsequently placed in drying receptacle or using air-flow
Drying makes converted starch moisture 13%.
Embodiment 3
The preparation method of the one triple composite modified starch of type egg white solution, comprising the following steps:
(1) size mixing
Potato starch, tapioca and waxy corn starch are weighed respectively, by 40%, 30%, 30% quality percentage
It is spare than being mixed to get ative starch；A certain amount of deionized water is added in reaction vessel, ative starch is added under stirring
The anhydrous sodium sulfate of weight 20%, stirring dissolve it sufficiently, ative starch are then added into solution, stirs into uniform quality
The starch milk that concentration is 40%；
(2) alkalize
The catalyst A of ative starch weight 3.2% is added in starch milk, pH value is made to reach 11.5；The catalyst A is matter
Measure the sodium hydroxide solution of concentration 1.2%；
(3) it is etherified
The propylene oxide of ative starch weight 15% is added into the starch milk after above-mentioned alkalization, stirs 30min at 25 DEG C,
Heat temperature raising makes starch milk temperature maintain 45 DEG C, etherification reaction 20h；
(4) it is esterified
After etherification reaction, pH to 9.0 is adjusted with the hydrochloric acid solution of mass concentration 10%, temperature is down to 30 DEG C, is added
The octenyl succinic acid anhydride of ative starch weight 3% reacts 4h, is maintained in esterification process with 3% sodium hydroxide solution of mass concentration
pH9.0；
(5) aoxidize
After esterification, pH8.0 is adjusted with the hydrochloric acid solution of mass concentration 10%, temperature is controlled at 42 DEG C, is added
The hydrogen peroxide of ative starch weight 5% is added in ative starch weight 0.5-1% catalyst B, aoxidizes 3h, uses quality dense in oxidation process
It spends 3% sodium hydroxide solution and maintains reaction system pH7.5, intermediate sample detection starch milk viscosity, control viscosity reaches
When 120mPa.s, 0.1% solution of sodium bisulfite of mass concentration is added and terminates reaction；The catalyst B is that 0.7% copper sulphate is molten
Liquid；
(6) washing dehydration
After oxidation reaction terminates, pH to 6.0 is adjusted with the hydrochloric acid solution of mass concentration 10%, is filtered, is washed with deionized water
It washs 5 times, the converted starch after wash-off is subjected to concentration and recovery by eddy flow washing facility, is subsequently placed in drying receptacle or using gas
Stream drying makes converted starch moisture 18%.
Comparative example
The triple composite modified starch of class egg white solution prepared using above-described embodiment 1 are added appropriate amount of deionized water, matched as raw material
The gelatinized corn starch of mass concentration 6% is made as test group, as a control group with egg white solution, method detection according to national standards is tested
Group and control group items physical and chemical index, the results are shown in Table 1 and table 2.
Table 1
| Project | 6% gelatinized corn starch | Egg white solution |
| Viscosity (6%) | 100-120mPa.s | 110mPa.s |
| Transparency | 95 | 94 |
| Stability | 5 days not thinning | 4 days thinning, spoiled |
Table 2
Converted starch of the invention is esterified for hydroxypropyl etherified, octenyl succinic acid anhydride, aoxidizes triple composite modified starch,
According to the experimental results, triple composite modified starch made from this method are one through adding water that the gelatinized corn starch of mass concentration 6% is made
The food additives of kind of similar egg white solution, ingredient meet that standard GB/T 29933-2013 is related to GB28303-2012 to be wanted
It asks, the examination such as sodium hydroxide solution, octenyl succinic acid anhydride, propylene oxide, hydrogen peroxide, hydrochloric acid solution for using during the preparation process
The additive amount of agent all meets the related request in GB2760-2014.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. the preparation method of the triple composite modified starch of type egg white solution, which comprises the following steps:
(1) size mixing
Ative starch is weighed, it is spare；A certain amount of deionized water is added in reaction vessel, ative starch weight is added under stirring
The swelling inhibitor of 10-20% is measured, stirring dissolves it sufficiently, ative starch is then added into solution, stirs into uniform shallow lake
Powder cream；
(2) alkalize
The catalyst A of ative starch weight 2.8-3.2% is added in starch milk, pH value is made to reach 11.2-11.5；The catalyst
A is the sodium hydroxide solution of mass concentration 0.8-1.2%；
(3) it is etherified
The etherifying agent of starch weight 8-15% is added into the starch milk after above-mentioned alkalization, 30min is stirred at 25 DEG C, heating rises
Temperature makes starch milk temperature maintain 35-45 DEG C, etherification reaction 16-20h；
(4) it is esterified
After etherification reaction, pH to 8.0-9.0 is adjusted with the hydrochloric acid solution of mass concentration 5-10%, temperature is down to 25-30 DEG C,
The esterifying agent of starch weight 1-3% is added, reacts 2-4h, is maintained in esterification process with 3% sodium hydroxide solution of mass concentration
pH8.0-9.0；
(5) aoxidize
After esterification, pH7.5-8.0 is adjusted with the hydrochloric acid solution of mass concentration 5-10%, temperature is controlled at 40-42 DEG C,
Ative starch weight 0.5-1% catalyst B is added, the hydrogen peroxide of ative starch weight 1-5% is added, 1-3h is aoxidized, in oxidation process
Reaction system pH7.0-7.5, intermediate sample detection starch milk viscosity are maintained with 3% sodium hydroxide solution of mass concentration, control is glued
When degree reaches 100-120mPa.s, mass concentration 0.06-0.1% solution of sodium bisulfite is added and terminates reaction；The catalyst B
For 0.3-0.7% copper-bath；
(6) washing dehydration
After oxidation reaction terminates, pH to 6.0 is adjusted with the hydrochloric acid solution of mass concentration 5-10%, is filtered, is washed with deionized water
3-5 times, the converted starch after wash-off is subjected to concentration and recovery by eddy flow washing facility, is subsequently placed in drying receptacle or using gas
Stream drying makes converted starch moisture in 13-18%.
2. the preparation method of the triple composite modified starch of type egg white solution according to claim 1, it is characterised in that: step
Suddenly (1) described in starch milk mass concentration be 36-40%.
3. the preparation method of the triple composite modified starch of type egg white solution according to claim 1, it is characterised in that: step
Suddenly (1) described in starch be one of potato starch, tapioca, waxy corn starch or by it is any than cooperate it is a variety of.
4. the preparation method of the triple composite modified starch of type egg white solution according to claim 1, it is characterised in that: institute
Stating swelling inhibitor is anhydrous sodium sulfate.
5. the preparation method of the triple composite modified starch of type egg white solution according to claim 1, it is characterised in that: institute
Stating etherifying agent is propylene oxide.
6. the preparation method of the triple composite modified starch of type egg white solution according to claim 1, it is characterised in that: institute
Stating esterifying agent is octenyl succinic acid anhydride.
7. the preparation method of the triple composite modified starch of type egg white solution according to claim 1, it is characterised in that: institute
Stating oxidant is hydrogen peroxide.
8. converted starch prepared by a kind of preparation method of triple composite modified starch of class egg white solution as described in claim 1-7.
9. a kind of converted starch as claimed in claim 8 is in egg white solution product as the application of food additives.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115590044A (en) * | 2022-12-12 | 2023-01-13 | 保龄宝生物股份有限公司（Cn） | Preparation method and application of special modified starch for antioxidant ice cream cone |
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Application publication date: 20191122 |