CN111808205A - Method for improving viscosity of cassava starch - Google Patents
Method for improving viscosity of cassava starch Download PDFInfo
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- CN111808205A CN111808205A CN202010807244.6A CN202010807244A CN111808205A CN 111808205 A CN111808205 A CN 111808205A CN 202010807244 A CN202010807244 A CN 202010807244A CN 111808205 A CN111808205 A CN 111808205A
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- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/003—Crosslinking of starch
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Abstract
The invention relates to the technical field of crosslinked tapioca starch, in particular to a method for improving the viscosity of tapioca starch, which comprises the following steps: (S1), taking cassava starch, phosphorus oxychloride, an accelerator, an alkalinity regulator, a neutralizer and water for later use; (S2), uniformly mixing the cassava starch, the accelerant and water, adding the alkalinity regulator to regulate the pH value to 9.0-10.0, then adding phosphorus oxychloride, reacting for 0.8-1.3h, adding the neutralizer to neutralize, wash, dry and crush to obtain the high-viscosity cassava starch. According to the method, phosphorus oxychloride is added under the condition of pH value of 9.0-10.0 to generate slight crosslinking, the reaction condition is not required to be additionally controlled, the whiteness of the high-viscosity cassava starch after reaction is not obviously reduced, and after the reaction is carried out for 0.8-1.3h, the viscosity of the high-viscosity cassava starch is improved by 1200cp compared with the viscosity of the cassava starch, and meanwhile, the stability of the high-viscosity cassava starch is improved.
Description
Technical Field
The invention relates to the technical field of crosslinked tapioca starch, and particularly relates to a method for improving the viscosity of tapioca starch.
Background
Starch molecules have a large number of hydroxyl groups, and three functional groups of phosphorus oxychloride are subjected to esterification reaction to form cross-linked bonds among the starch molecules, so that the starch cross-linking mode is realized. The existing starch and phosphorus oxychloride are crosslinked, the reaction environment requires a higher pH value, and the crosslinking is mostly carried out under the condition that the pH value is more than 11.0, even more than 11.5, and the method is relatively stable in crosslinking and is a common method in production.
However, the high pH crosslinking method has production disadvantages: firstly, the addition of alkali is large, so that starch gelatinization is easily caused; and secondly, for the cassava starch, the cassava starch also contains hydrocyanic acid, and the whiteness of the cassava starch is reduced due to the fact that the hydrocyanic acid in the cassava starch is subjected to a color development reaction under the condition of high pH value, so that the quality of a starch product is seriously influenced.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention aims to provide a method for improving the viscosity of cassava starch under the condition of low pH value, so that the stability of the cassava starch is improved, and the taste characteristic of the cassava starch is improved.
The purpose of the invention is realized by the following technical scheme: a method for improving the viscosity of cassava starch comprises the following steps:
(S1), taking cassava starch, phosphorus oxychloride, an accelerator, an alkalinity regulator, a neutralizer and water for later use;
(S2), uniformly mixing the cassava starch, the accelerant and water, adding the alkalinity regulator to regulate the pH value to 9.0-10.0, then adding phosphorus oxychloride, reacting for 0.8-1.3h, adding the neutralizer to neutralize, wash, dry and crush to obtain the high-viscosity cassava starch.
According to the method for improving the viscosity of the cassava starch, phosphorus oxychloride is added under the condition that the pH value is 9.0-10.0 to generate slight crosslinking, the reaction condition is not required to be additionally controlled, the color reaction of the cassava starch at the pH value of 9.0-10.0 is far lighter than that of the cassava starch at the pH value of more than 11.0, the whiteness of the high-viscosity cassava starch after reaction is not obviously reduced, after the reaction is carried out for 0.8-1.3h, the viscosity of the high-viscosity cassava starch can be improved by 1200cp compared with the viscosity of the cassava starch, and meanwhile, the stability of the high-viscosity cassava starch is improved, so that the taste of the cassava starch is improved. Preferably, in the step (S2), an alkalinity regulator is added to adjust the pH to 9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8 or 9.9, and is specially used for cross-linking the tapioca starch, so as to avoid significant reduction of whiteness and also improve the viscosity of the lightly cross-linked tapioca starch.
Preferably, the weight ratio of the cassava starch to the accelerator to the water is 1: 0.005-0.1: 1.2-1.5.
By adopting the technical scheme, a small amount of accelerant is added in the mixing process of the cassava starch and the water, so that on one hand, the dissolution of the cassava starch is promoted, the mixing time is shortened, the production efficiency is improved, and the reaction is more uniform and effective; on the other hand, the cassava starch and the phosphorus oxychloride are promoted to carry out slight crosslinking reaction together with the alkalinity regulator at room temperature, so that the reaction process is facilitated.
Preferably, the addition amount of the phosphorus oxychloride is 0.0001-0.0003 weight part per weight part of cassava starch.
The inventors have also found that the method of increasing the viscosity of tapioca starch of the present invention is applicable to tapioca starch of only a slight cross-linking reaction, and is not suitable for moderately cross-linked products as well as deeply cross-linked products. By adopting the technical scheme, the light crosslinking reaction between the cassava starch and the phosphorus oxychloride is facilitated.
Preferably, the accelerator is sodium chloride.
By adopting the technical scheme, on one hand, the cassava starch is promoted to be dissolved, the mixing time is shortened, the production efficiency is improved, and the reaction is more uniform and effective; on the other hand, the cassava starch and the phosphorus oxychloride are promoted to carry out slight crosslinking reaction together with the alkalinity regulator at room temperature, so that the reaction process is facilitated.
Preferably, the alkalinity regulator is a sodium hydroxide solution or a potassium hydroxide solution.
By adopting the technical scheme, the pH value can be adjusted to 9.0-10.0 by adding a small amount of the water-soluble organic acid. More preferably, the alkalinity regulator concentration is 3 to 5 wt%.
Preferably, the neutralizing agent is hydrochloric acid.
By adopting the technical scheme, hydrochloric acid and an alkalinity regulator are utilized to perform a neutralization reaction so as to stop the cassava starch to continue to perform a mild crosslinking reaction; more preferably, the concentration of the hydrochloric acid is 9.5 to 10.5 wt%.
The invention has the beneficial effects that: according to the method for improving the viscosity of the cassava starch, phosphorus oxychloride is added under the condition that the pH value is 9.0-10.0 to generate slight crosslinking, the reaction condition is not required to be additionally controlled, the color reaction of the cassava starch with the pH value of 9.0-10.0 is far lighter than that of the cassava starch with the pH value of more than 11.0, the whiteness of the high-viscosity cassava starch after reaction is not obviously reduced, after the reaction is carried out for 0.8-1.3h, the viscosity of the high-viscosity cassava starch can be improved by 1200cp compared with the viscosity of the cassava starch, and meanwhile, the stability of the high-viscosity cassava starch is improved.
Drawings
FIG. 1 is a Brabender viscosity plot for example 5 of the present invention; wherein, I is the temperature curve of the comparison group, II is the temperature curve of the test group, III is the viscosity curve of the comparison group, and IV is the viscosity curve of the test group.
Detailed Description
For the understanding of those skilled in the art, the present invention will be further described with reference to the following examples and drawings, which are not intended to limit the present invention.
Example 1
A method for improving the viscosity of cassava starch comprises the following steps:
(S1), taking cassava starch, phosphorus oxychloride, an accelerator, an alkalinity regulator, hydrochloric acid and water for later use;
(S2), mixing the cassava starch, the accelerant and the water according to the weight ratio of 1: 0.05: 1.3, adding an alkalinity regulator to regulate the pH value to 9.5, then adding phosphorus oxychloride, reacting for 1.0h, adding hydrochloric acid to neutralize, washing, drying and crushing to obtain the high-viscosity cassava starch.
The cassava starch is obtained from Sichuan Huayuan Shengtai Biotech limited company, and has the model number: food grade, CAS No.: 9005-25-8.
The addition amount of the phosphorus oxychloride is 0.00015 weight part per weight part of cassava starch.
The accelerator is sodium chloride.
The alkalinity regulator is sodium hydroxide solution with the concentration of 4 wt%.
The concentration of the hydrochloric acid is 10 wt%.
Example 2
A method for improving the viscosity of cassava starch comprises the following steps:
(S1), taking cassava starch, phosphorus oxychloride, an accelerator, an alkalinity regulator, hydrochloric acid and water for later use;
(S2), mixing the cassava starch, the accelerant and the water according to the weight ratio of 1: 0.005: 1.5, adding an alkalinity regulator to regulate the pH value to 9.9, then adding phosphorus oxychloride, reacting for 0.8h, adding hydrochloric acid to neutralize, washing, drying and crushing to obtain the high-viscosity cassava starch.
The cassava starch is obtained from Sichuan Huayuan Shengtai Biotech limited company, and has the model number: food grade, CAS No.: 9005-25-8.
The addition amount of the phosphorus oxychloride is 0.0001 weight part per weight part of cassava starch.
The accelerator is sodium chloride.
The alkalinity regulator is sodium hydroxide solution with the concentration of 5 wt%.
The concentration of the hydrochloric acid was 9.5 wt%.
Example 3
A method for improving the viscosity of cassava starch comprises the following steps:
(S1), taking cassava starch, phosphorus oxychloride, an accelerator, an alkalinity regulator, hydrochloric acid and water for later use;
(S2), mixing the cassava starch, the accelerant and the water according to the weight ratio of 1: 0.1: 1.2, uniformly mixing, adding an alkalinity regulator to regulate the pH value to 9.0, then adding phosphorus oxychloride, reacting for 1.3h, adding hydrochloric acid to neutralize, washing, drying and crushing to obtain the high-viscosity cassava starch.
The cassava starch is obtained from Sichuan Huayuan Shengtai Biotech limited company, and has the model number: food grade, CAS No.: 9005-25-8.
The addition amount of the phosphorus oxychloride is 0.0003 weight part per weight part of cassava starch.
The accelerator is sodium chloride.
The alkalinity regulator is sodium hydroxide solution with the concentration of 3 wt%.
The concentration of the hydrochloric acid was 10.5 wt%.
Example 4
A method for improving the viscosity of cassava starch comprises the following steps:
(S1), taking cassava starch, phosphorus oxychloride, an accelerator, an alkalinity regulator, hydrochloric acid and water for later use;
(S2), mixing the cassava starch, the accelerant and the water according to the weight ratio of 1: 0.08: 1.3, adding an alkalinity regulator to regulate the pH value to 9.6, then adding phosphorus oxychloride, reacting for 0.9h, adding hydrochloric acid to neutralize, washing, drying and crushing to obtain the high-viscosity cassava starch.
The cassava starch is obtained from Sichuan Huayuan Shengtai Biotech limited company, and has the model number: food grade, CAS No.: 9005-25-8.
The addition amount of the phosphorus oxychloride is 0.0002 part by weight per part by weight of the cassava starch.
The accelerator is sodium chloride.
The alkalinity regulator is potassium hydroxide solution with the concentration of 4 wt%.
The concentration of the hydrochloric acid was 10.0 wt%.
Comparative example 1
This comparative example differs from example 1 in that:
in step (S2), an alkalinity adjusting agent is added to adjust the pH to 11.0.
Comparative example 2
This comparative example differs from example 1 in that:
in step (S2), an alkalinity adjusting agent is added to adjust the pH to 10.5.
Example 5
First, whiteness comparison and viscosity comparison experiments:
(1) test object
Control group: the cassava starch is directly used as a product, and is obtained from Sichuan Huayuan Shengtai Biotech limited company with the model number: food grade, CAS No.: 9005-25-8;
test groups: the products of examples 1-4 and comparative examples 1-2.
(2) The test method comprises the following steps:
and (3) whiteness measurement: the whiteness value is measured in% in accordance with GB/T22427.6-2008 starch whiteness determination.
And (3) viscosity measurement: taking the product of the control group and the product of the test group, preparing 500g and 5 wt% starch slurry respectively, stirring and heating to 92 ℃ in boiling water bath, then preserving the heat for 15min in a water bath kettle at 92 ℃ to obtain starch paste, and measuring the viscosity of the starch paste with a rotational viscometer (DV-E type viscometer) with the unit being cp.
(3) Test results
As shown in table 1 below:
TABLE 1
| Whiteness (457nm blue reflectance)/%) | Viscosity/cp | |
| Control group | 93.6 | 2350 |
| Example 1 | 93.0 | 3301 |
| Example 2 | 92.1 | 3184 |
| Example 3 | 93.3 | 3543 |
| Example 4 | 92.7 | 3376 |
| Comparative example 1 | 85.9 | 1868 |
| Comparative example 2 | 89.0 | 2023 |
As can be seen from the above table 1, the pH value in the cross-linking process of the cassava starch in the examples 1 to 4 has little influence on the whiteness under the condition of 9.0 to 10.0, and the whiteness change is not obvious in the actual visual observation, while the difference of the whiteness is larger in comparison with the comparison example 1 in the comparison group, and a sharp contrast is formed in the actual visual observation of the change of the whiteness; that is, the high viscosity tapioca starch of examples 1-4 avoids the use of a bleaching process to reduce the mouthfeel characteristics of tapioca starch. The viscosity of the starch of the embodiments 1-4 reaches 3184-3543cp, which is 834-1193cp higher than that of the starch of the control group, and the viscosity is 25.3-50.8% higher than that of the control group, and the effect is remarkable.
Second, detailed control test of viscosity
(1) Test object
Control group: the cassava starch is directly used as a product, and is obtained from Sichuan Huayuan Shengtai Biotech limited company with the model number: food grade, CAS No.: 9005-25-8;
test groups: the product of example 1.
(2) The test method comprises the following steps:
and (3) viscosity measurement: the viscosity of the starch at different temperatures was measured in BU according to the Brabender viscometer method of GB/T22427.7-2008 starch viscometry.
(3) Test results
The Broadsard viscosity curve is obtained by measuring and drawing by using a Viscograph-E type viscometer and is shown in figure 1; the viscosity curve evaluation table of the control group is shown in table 2 below, and the viscosity curve evaluation table of the test group is shown in table 3 below;
TABLE 2
| Key points | Evaluation index | Time/min | Torque (viscosity)/BU | Temperature/. degree.C | SRC |
| A | Onset of gelatinization | 4.53 | 18.0 | 62.7 | D |
| B | Peak viscosity | 7.53 | 1666.0 | 72.3 | D |
| C | Beginning of the constant temperature phase | 15.00 | 792.0 | 94.9 | T |
| D | Beginning of the cooling phase | 35.00 | 638.0 | 95.0 | T |
| E | End of cooling phase | 50.00 | 1677.0 | 50.5 | T |
| F | End of final thermostatic stage | 60.00 | 1481.0 | 50.1 | T |
| BD | Disintegration number | 0.00 | 1028.0 | 0.0 | D |
| ED | Value of rise back | 0.00 | 1039.0 | 0.0 | D |
TABLE 3
As can be seen from fig. 1, table 2 and table 3, the viscosity curve of the high viscosity tapioca starch of example 1 is shifted up to a greater extent than the viscosity curve of the tapioca starch on the market as a whole, that is, the method of example 1 improves the viscosity and stability of tapioca starch.
The above-described embodiments are preferred implementations of the present invention, and the present invention may be implemented in other ways without departing from the spirit of the present invention.
Claims (6)
1. The method for improving the viscosity of the cassava starch is characterized by comprising the following steps:
(S1), taking cassava starch, phosphorus oxychloride, an accelerator, an alkalinity regulator, a neutralizer and water for later use;
(S2), uniformly mixing the cassava starch, the accelerant and water, adding the alkalinity regulator to regulate the pH value to 9.0-10.0, then adding phosphorus oxychloride, reacting for 0.8-1.3h, adding the neutralizer to neutralize, wash, dry and crush to obtain the high-viscosity cassava starch.
2. The method for increasing the viscosity of tapioca starch as claimed in claim 1, wherein: the weight ratio of the cassava starch to the accelerator to the water is 1: 0.005-0.1: 1.2-1.5.
3. The method for increasing the viscosity of tapioca starch as claimed in claim 1, wherein: the addition amount of the phosphorus oxychloride is 0.0001-0.0003 weight part per weight part of cassava starch.
4. The method for increasing the viscosity of tapioca starch as claimed in claim 1, wherein: the accelerator is sodium chloride.
5. The method for increasing the viscosity of tapioca starch as claimed in claim 1, wherein: the alkalinity regulator is sodium hydroxide solution or potassium hydroxide solution.
6. The method for increasing the viscosity of tapioca starch as claimed in claim 1, wherein: the neutralizing agent is hydrochloric acid.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115448987A (en) * | 2022-07-26 | 2022-12-09 | 云南云淀淀粉有限公司 | Method for purifying high-viscosity low-spot sweet potato starch |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115448987A (en) * | 2022-07-26 | 2022-12-09 | 云南云淀淀粉有限公司 | Method for purifying high-viscosity low-spot sweet potato starch |
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