CN112715925A - Starch and preparation method thereof - Google Patents

Starch and preparation method thereof Download PDF

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Publication number
CN112715925A
CN112715925A CN202110093302.8A CN202110093302A CN112715925A CN 112715925 A CN112715925 A CN 112715925A CN 202110093302 A CN202110093302 A CN 202110093302A CN 112715925 A CN112715925 A CN 112715925A
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China
Prior art keywords
starch
water
mixture
stirring
lactic acid
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Chinese (zh)
Inventor
王明群
陈岱红
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Jilin Qishen Food Co ltd
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Jilin Qishen Food Co ltd
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Priority to CN202110093302.8A priority Critical patent/CN112715925A/en
Publication of CN112715925A publication Critical patent/CN112715925A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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

Abstract

The invention discloses starch and a preparation method thereof, wherein the starch comprises the following raw materials in percentage by weight: 30-60% of starch, 16-25% of water, 2-5% of glycerol, 3-7% of lactic acid, 3-7% of zinc lactate, 7-9% of sodium hydroxide, 5-8% of stearic acid, 2-5% of citric acid and 2-4% of an oxidant.

Description

Starch and preparation method thereof
Technical Field
The invention belongs to the technical field of starch, and particularly relates to starch and a preparation method thereof.
Background
Modified starches have many product textural properties and are widely used in the food industry as thickeners, stabilizers, gelling agents, binders, and the like. Grain is the most basic living material, and modified starch plays a very important role in the food industry. The requirements of people on the variety, nutrition, health and the like of food are obviously enhanced, and in the food industry, the modified starch is developing towards the directions of various product varieties, complete specifications, safety, health, nutrition, low fat, ecology and the like. Dietetic people are increasingly paying attention to low-fat diets and increasing intake of complex carbohydrates.
Starch is often processed into different shapes to increase the aesthetic degree of the starch when being used for food production, but the plasticity of modified starch in the existing starch preparation is not strong, the cost required during production is higher, and the single modified starch is difficult to be applied to a plurality of fields.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the existing defects and provide a starch and a preparation method thereof, so as to solve the problems that the existing modified starch in the prior art has low plasticity, high cost required in production and difficult application of single modified starch in multiple fields.
In order to achieve the purpose, the invention provides the following technical scheme: a starch and a preparation method thereof comprise the following raw materials by weight percent:
30-60% of starch, 16-25% of water, 2-5% of glycerol, 3-7% of lactic acid, 3-7% of zinc lactate, 7-9% of sodium hydroxide, 5-8% of stearic acid, 2-5% of citric acid and 2-4% of oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
Preferably, the motor speed of the stirring device is 500-1800rpm, the mixing time is 5-15min, and the slower the speed, the longer the mixing time.
Preferably, the temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature of the starch from being dispersed, and the water flow is kept at a specific temperature for stirring.
Preferably, the reaction environment of the starch and the additives is a sealed sterile environment.
Preferably, the starch is one or more of rice starch, wheat starch, potato starch or potato starch.
Preferably, the pH environment of the sodium hydroxide is 6-11.
Preferably, the citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
Preferably, the oxidant is any one or a mixture of several of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
Preferably, the water is weakly alkaline water.
Preferably, the modified starch is whitened by additionally adding trace dibenzoyl peroxide into the starch, and the modified starch is applied to non-food-grade fields such as papermaking and textile.
Compared with the prior art, the invention provides starch and a preparation method thereof, and the starch has the following beneficial effects:
1. according to the invention, citric acid is added, so that the mixture after the citric acid is added has esterification reaction, the plasticity of the flour is enhanced, and the additives are all non-toxic materials, so that the safety of food can be ensured.
2. According to the invention, the hydrophobicity of the finished product is increased by adding the fatty acid, the safety of the starch can be ensured by storing the modified starch at high temperature in a closed environment, and if the modified starch is required to be applied to the field of papermaking or spinning, the starch can be bleached by adding a trace amount of dibenzoyl peroxide, so that the food-grade paper is supported.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the starch and the preparation method thereof comprise the following raw materials by weight percent:
30-60% of starch, 16-25% of water, 2-5% of glycerol, 3-7% of lactic acid, 3-7% of zinc lactate, 7-9% of sodium hydroxide, 5-8% of stearic acid, 2-5% of citric acid and 2-4% of oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
In the invention, preferably, the rotating speed of the motor of the stirring device is 500-1800rpm, the mixing time is 5-15min, and the slower the rotating speed, the longer the mixing time.
In the present invention, it is preferable that the temperature of water is 60 to 75 ℃, and starch is mixed with water and then continuously heated to prevent the temperature from being emitted, so that the water flow is maintained at a specific temperature and stirred.
In the present invention, it is preferable that the reaction environment of the starch and the additives is a sealed sterile environment.
In the present invention, preferably, the starch is one or more of rice starch, wheat starch, potato starch or potato starch.
In the present invention, it is preferable that the pH environment of sodium hydroxide is 6 to 11.
In the present invention, preferably, citric acid is used as the esterifying agent and sodium hydroxide is used as the reaction auxiliary agent.
In the invention, the oxidant is preferably any one or a mixture of several of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid, chlorine dioxide and ammonium persulfate.
In the present invention, preferably, the water is weakly alkaline purified water.
In the invention, preferably, trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
Example 1
A starch and a preparation method thereof comprise the following raw materials by weight percent:
30% of starch, 25% of water, 5% of glycerol, 6% of lactic acid, 6% of zinc lactate, 8% of sodium hydroxide, 8% of stearic acid, 5% of citric acid and 4% of an oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
The motor speed of the stirring device was 500rpm, the mixing time was 15min, the slower the speed, the longer the mixing time.
The temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature from being dispersed, and the water flow is kept at a specific temperature for stirring.
The reaction environment of the starch and the additives is a sealed sterile environment.
The starch is one or more of rice starch, wheat starch, potato starch or potato starch.
The pH environment of sodium hydroxide is 11.
The citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
The oxidant is one or a mixture of more of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
The water is alkalescent water.
And trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
Example 2
A starch and a preparation method thereof comprise the following raw materials by weight percent:
34% of starch, 24% of water, 4% of glycerol, 7% of lactic acid, 7% of zinc lactate, 9% of sodium hydroxide, 8% of stearic acid, 4% of citric acid and 3% of an oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
The motor speed of the stirring device was 600rpm, the mixing time was 13min, the slower the speed, the longer the mixing time.
The temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature from being dispersed, and the water flow is kept at a specific temperature for stirring.
The reaction environment of the starch and the additives is a sealed sterile environment.
The starch is one or more of rice starch, wheat starch, potato starch or potato starch.
The pH environment of sodium hydroxide is 10.
The citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
The oxidant is one or a mixture of more of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
The water is alkalescent water.
And trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
Example 3
A starch and a preparation method thereof comprise the following raw materials by weight percent:
38% of starch, 22% of water, 4% of glycerol, 6% of lactic acid, 7% of zinc lactate, 8% of sodium hydroxide, 7% of stearic acid, 4% of citric acid and 4% of an oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
The motor speed of the stirring device was 900rpm, the mixing time was 11min, the slower the speed, the longer the mixing time.
The temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature from being dispersed, and the water flow is kept at a specific temperature for stirring.
The reaction environment of the starch and the additives is a sealed sterile environment.
The starch is one or more of rice starch, wheat starch, potato starch or potato starch.
The pH environment of the sodium hydroxide is 9.
The citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
The oxidant is one or a mixture of more of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
The water is alkalescent water.
And trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
Example 4
A starch and a preparation method thereof comprise the following raw materials by weight percent:
43% of starch, 20% of water, 3% of glycerol, 5% of lactic acid, 6% of zinc lactate, 8% of sodium hydroxide, 7% of stearic acid, 4% of citric acid and 4% of an oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
The motor speed of the stirring device was 1200rpm, the mixing time was 10min, the slower the speed, the longer the mixing time.
The temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature from being dispersed, and the water flow is kept at a specific temperature for stirring.
The reaction environment of the starch and the additives is a sealed sterile environment.
The starch is one or more of rice starch, wheat starch, potato starch or potato starch.
The pH environment of the sodium hydroxide is 8.
The citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
The oxidant is one or a mixture of more of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
The water is alkalescent water.
And trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
Example 5
A starch and a preparation method thereof comprise the following raw materials by weight percent:
51% of starch, 18% of water, 3% of glycerol, 4% of lactic acid, 5% of zinc lactate, 7% of sodium hydroxide, 6% of stearic acid, 3% of citric acid and 3% of an oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
The motor speed of the stirring device is 1400rpm, the mixing time is 8min, and the slower the speed, the longer the mixing time.
The temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature from being dispersed, and the water flow is kept at a specific temperature for stirring.
The reaction environment of the starch and the additives is a sealed sterile environment.
The starch is one or more of rice starch, wheat starch, potato starch or potato starch.
The pH environment of the sodium hydroxide is 7.
The citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
The oxidant is one or a mixture of more of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
The water is alkalescent water.
And trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
Example 6
A starch and a preparation method thereof comprise the following raw materials by weight percent:
60% of starch, 16% of water, 2% of glycerol, 3% of lactic acid, 3% of zinc lactate, 7% of sodium hydroxide, 5% of stearic acid, 2% of citric acid and 2% of an oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
The motor speed of the stirring device was 1800rpm, the mixing time was 5min, the slower the speed, the longer the mixing time.
The temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature from being dispersed, and the water flow is kept at a specific temperature for stirring.
The reaction environment of the starch and the additives is a sealed sterile environment.
The starch is one or more of rice starch, wheat starch, potato starch or potato starch.
The pH environment of the sodium hydroxide is 6.
The citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
The oxidant is one or a mixture of more of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
The water is alkalescent water.
And trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
Starch Water (W) Glycerol Lactic acid Zinc lactate Sodium hydroxide Stearic acid Citric acid Oxidizing agent
Example 1 30％ 25％ 5％ 7％ 9％ 9％ 8％ 5％ 4％
Example 2 34％ 24％ 4％ 7％ 7％ 9％ 8％ 4％ 3％
Example 3 38％ 22％ 4％ 6％ 7％ 8％ 7％ 4％ 4％
Example 4 43％ 20％ 3％ 5％ 6％ 8％ 7％ 4％ 4％
Example 5 51％ 18％ 3％ 4％ 5％ 7％ 6％ 3％ 3％
Example 6 60％ 16％ 2％ 3％ 3％ 7％ 5％ 2％ 2％
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (10)

1. The starch and the preparation method thereof are characterized by comprising the following raw materials in percentage by weight:
30-60% of starch, 16-25% of water, 2-5% of glycerol, 3-7% of lactic acid, 3-7% of zinc lactate, 7-9% of sodium hydroxide, 5-8% of stearic acid, 2-5% of citric acid and 2-4% of oxidant;
the method comprises the following steps: sequentially adding starch and water with the temperature of 60-75 ℃ into a mixing device, fixing fan blades capable of uniformly stirring with the output end of a motor, inserting the fixed fan blades into the mixture, stirring for 5-15min, and heating and preserving heat to keep the emulsion mixture of the water and the starch at a specific temperature;
step two: continuously adding glycerol, lactic acid, styrene, citric acid and an oxidant, stirring for 5-20 minutes, wherein the citric acid enables the mixed materials to have esterification reaction and strong plasticity, and sodium hypochlorite and the like in the oxidant can promote the mixture to have oxidation reaction so as to form a composite starch solution mixed with oxidation and lipid reaction;
step three: adding lactic acid and zinc lactate into a measuring cup, mixing and reacting the lactic acid and the zinc lactate to obtain a mixture, adding the mixture into the mixed composite starch solution to prevent the lactic acid from reacting with other mixtures to generate other substances, continuously adding fatty acid after adding the lactic acid and zinc lactate mixture to increase the hydrophobicity of a finished product, wherein the stirring process is 3-5 hours, and continuously heating the mixture in the stirring process;
step four: the mixture is continuously heated to evaporate water in the stirring process, the starch is a powdery finished product after the water is completely evaporated, the finished product has stronger plasticity than modified starch, the dry starch powder has hydrophobicity, and different proportions are used for food grade use.
2. A starch and a method of making it according to claim 1, wherein: the motor speed of the stirring device is 500-1800rpm, the mixing time is 5-15min, and the slower the speed, the longer the mixing time.
3. A starch and a method of making it according to claim 1, wherein: the temperature of the water is 60-75 ℃, the starch and the water are mixed and then continuously heated to prevent the temperature from being dispersed, and the water flow is kept at a specific temperature for stirring.
4. A starch and a method of making it according to claim 1, wherein: the reaction environment of the starch and the additives is a sealed sterile environment.
5. A starch and a method of making it according to claim 1, wherein: the starch is one or more of rice starch, wheat starch, potato starch or potato starch.
6. A starch and a method of making it according to claim 1, wherein: the pH value environment of the sodium hydroxide is 6-11.
7. A starch and a method of making it according to claim 1, wherein: the citric acid is an esterifying agent, and the sodium hydroxide is a reaction auxiliary agent.
8. A starch and a method of making it according to claim 1, wherein: the oxidant is any one or a mixture of more of hydrogen peroxide, potassium permanganate, sodium hypochlorite, peroxyacetic acid and chlorine dioxide.
9. A starch and a method of making it according to claim 1, wherein: the water is alkalescent purified water.
10. A starch and a method of making it according to claim 1, wherein: and trace dibenzoyl peroxide is additionally added into the starch to whiten the modified starch, and the modified starch is applied to non-food-grade fields such as papermaking, textile and the like.
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