CN117106103B - Cassava modified starch and preparation method thereof - Google Patents
Cassava modified starch and preparation method thereof Download PDFInfo
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- CN117106103B CN117106103B CN202311387355.6A CN202311387355A CN117106103B CN 117106103 B CN117106103 B CN 117106103B CN 202311387355 A CN202311387355 A CN 202311387355A CN 117106103 B CN117106103 B CN 117106103B
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- 240000003183 Manihot esculenta Species 0.000 title claims abstract description 188
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 188
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 139
- 239000004368 Modified starch Substances 0.000 title claims abstract description 139
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 139
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 237
- 235000019698 starch Nutrition 0.000 claims abstract description 237
- 239000008107 starch Substances 0.000 claims abstract description 237
- 235000013336 milk Nutrition 0.000 claims abstract description 151
- 239000008267 milk Substances 0.000 claims abstract description 151
- 210000004080 milk Anatomy 0.000 claims abstract description 151
- 238000004061 bleaching Methods 0.000 claims abstract description 62
- 239000007844 bleaching agent Substances 0.000 claims abstract description 45
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 39
- 125000005341 metaphosphate group Chemical group 0.000 claims abstract description 39
- 239000001205 polyphosphate Substances 0.000 claims abstract description 39
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 39
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 36
- 238000006266 etherification reaction Methods 0.000 claims abstract description 27
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 56
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 50
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 238000000034 method Methods 0.000 claims description 36
- 230000001105 regulatory effect Effects 0.000 claims description 24
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 23
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 23
- 235000011152 sodium sulphate Nutrition 0.000 claims description 23
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 17
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 claims description 17
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- 238000005406 washing Methods 0.000 claims description 15
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 239000003513 alkali Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- UDEJEOLNSNYQSX-UHFFFAOYSA-J tetrasodium;2,4,6,8-tetraoxido-1,3,5,7,2$l^{5},4$l^{5},6$l^{5},8$l^{5}-tetraoxatetraphosphocane 2,4,6,8-tetraoxide Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])(=O)O1 UDEJEOLNSNYQSX-UHFFFAOYSA-J 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 3
- 238000011105 stabilization Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 16
- 239000000654 additive Substances 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 5
- 239000000243 solution Substances 0.000 description 30
- 238000006243 chemical reaction Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 13
- 238000004806 packaging method and process Methods 0.000 description 13
- 238000004321 preservation Methods 0.000 description 13
- 230000000694 effects Effects 0.000 description 8
- 230000003472 neutralizing effect Effects 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- 101000628535 Homo sapiens Metalloreductase STEAP2 Proteins 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 102100026711 Metalloreductase STEAP2 Human genes 0.000 description 2
- 101710194948 Protein phosphatase PhpP Proteins 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000004370 Bleached starch Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000019428 bleached starch Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010534 nucleophilic substitution reaction Methods 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/08—Ethers
- C08B31/12—Ethers having alkyl or cycloalkyl radicals substituted by heteroatoms, e.g. hydroxyalkyl or carboxyalkyl starch
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
Abstract
The invention provides cassava modified starch and a preparation method thereof, wherein the preparation method comprises the following steps: etherification treatment is carried out on the tapioca raw starch to prepare modified starch milk; bleaching the modified starch milk by using a bleaching agent and a bleaching stabilizing additive to prepare cassava modified starch; wherein the bleach stabilizing additive comprises one or more of a metaphosphate and a polyphosphate. When the modified starch milk obtained through etherification treatment is bleached by adopting a bleaching agent, at least one of metaphosphate and polyphosphate is added as a bleaching stabilizing auxiliary agent, so that the viscosity stability of the cassava modified starch can be greatly improved; the whiteness of the cassava modified starch can be improved, so that the cassava modified starch meets the application requirements of the food industry.
Description
Technical Field
The invention relates to the technical field of modified starch preparation, in particular to cassava modified starch and a preparation method thereof.
Background
Cassava is a root crop, belongs to tropical potato fruits, and has starch storage root tuber as edible part, wherein the starch content is 32-35% of the weight of fresh potato. The tapioca starch is widely applied to industries such as food, medicine, textile, paper making and the like, and is one of food crops and renewable energy crops which are indispensable to national folk life.
The modified starch is modified starch obtained by chemically or physically treating natural starch, and can solve the problems of easy aging, viscosity loss, stability and the like of the traditional starch in the processing process. The modified starch is prepared by changing the molecular structure of natural starch, so that the modified starch has better heat stability and ageing resistance, thereby improving the quality and taste of food.
In the extraction process of the cassava starch, the tuberous root is mechanically crushed, the original structure is destroyed, and the original phenolic substances and hydrocyanic acid in the tuberous root undergo complex oxidation reaction with enzymes contained in the tuberous root under the aerobic condition, so that the phenolic substrates are oxidized into quinone substances. When the extracted cassava starch is adopted for producing the modified starch, the finally produced cassava modified starch is darkened or blackened in color, and the sensory application effect of the cassava modified starch in food is affected.
Disclosure of Invention
Based on the above, it is necessary to provide a tapioca modified starch and a preparation method thereof, so as to improve the whiteness of the tapioca modified starch.
The first aspect of the invention provides a preparation method of cassava modified starch, which comprises the following steps:
etherification treatment is carried out on the tapioca raw starch to prepare modified starch milk;
bleaching the modified starch milk by using a bleaching agent and a bleaching stabilizing auxiliary agent to prepare cassava modified starch;
wherein the bleach stabilizing additive comprises one or more of a metaphosphate and a polyphosphate.
In some embodiments, the bleach stabilization aid comprises a mixture of metaphosphate and polyphosphate;
the mass ratio of the metaphosphate to the polyphosphate is 1:1-2.
In some embodiments, the metaphosphate comprises 0.05% to 0.1% by mass of the tapioca starch and the polyphosphate comprises 0.1% to 0.2% by mass of the tapioca starch.
In some embodiments, the metaphosphate includes one or more of sodium trimetaphosphate, sodium tetrametaphosphate, and sodium hexametaphosphate.
In some embodiments, the bleaching agent comprises sodium hypochlorite;
the mass of the sodium hypochlorite accounts for 0.1-0.2% of the mass of the tapioca raw starch.
In some embodiments, the polyphosphate comprises sodium tripolyphosphate.
In some embodiments, the bleaching treatment is for a period of 30-60 minutes.
In some embodiments, the etherification treatment of tapioca raw starch to produce modified starch milk comprises:
preparing tapioca raw starch into starch milk;
mixing the starch milk with sodium sulfate to prepare mixed milk, and regulating the pH of the mixed milk to 11-12 by adopting alkali liquor;
and mixing the mixed milk with the pH value regulated with an etherifying agent, and carrying out etherification treatment to prepare the modified starch milk.
In some embodiments, the method of preparing a modified starch milk comprises at least one of the following conditions:
(1) The mass ratio of the tapioca raw starch in the starch milk is 30% -40%;
(2) The mass of the sodium sulfate accounts for 10-20% of the mass of the tapioca starch;
(3) The alkali liquor comprises sodium hydroxide solution with the mass percentage concentration of 3% -4%;
(4) The etherifying agent comprises propylene oxide;
(5) The etherifying agent accounts for 2-5% of the mass of the tapioca starch;
(6) The etherification temperature is 40-45 ℃;
(7) The etherification treatment time is 12-20 h;
(8) The water content of the tapioca starch is 10-14%.
In some embodiments, before the step of performing a bleaching process, the method further comprises:
regulating the pH of the modified starch milk to 7.0-8.0;
after the step of performing the bleaching treatment, the method further comprises:
and (3) regulating the pH value of the modified starch milk subjected to bleaching treatment to 5.0-5.5 by adopting dilute hydrochloric acid, washing with pure water, dehydrating, and drying to prepare the cassava modified starch.
In a second aspect the invention provides a tapioca modified starch prepared by the method of the first aspect of the invention.
According to the cassava modified starch and the preparation method thereof, when the cassava modified starch is prepared, and the modified starch milk obtained through etherification treatment is bleached by adopting the bleaching agent, at least one of metaphosphate and polyphosphate is added as a bleaching stabilizing auxiliary agent, so that the whiteness of the prepared cassava modified starch can be improved. In addition, the stability of the characteristics such as the viscosity of the starch can be maintained, so that the starch meets the application requirements of the food industry.
Detailed Description
In order that the invention may be readily understood, a more particular description of the invention will be rendered by reference to specific embodiments that are illustrated in the appended drawings. Preferred embodiments of the present invention are given below. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
In the invention, the technical characteristics described in an open mode comprise a closed technical scheme composed of the listed characteristics and also comprise an open technical scheme comprising the listed characteristics.
In the present invention, the numerical ranges are referred to as continuous, and include the minimum and maximum values of the ranges, and each value between the minimum and maximum values, unless otherwise specified. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range description features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to include any and all subranges subsumed therein.
Only a few numerical ranges are specifically disclosed herein. However, any lower limit may be combined with any upper limit to form a range not explicitly recited; and any lower limit may be combined with any other lower limit to form a range not explicitly recited, and any upper limit may be combined with any other upper limit to form a range not explicitly recited. Furthermore, each separately disclosed point or individual value may itself be combined as a lower limit or upper limit with any other point or individual value or with other lower limit or upper limit to form a range not explicitly recited.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or a treatment within a predetermined temperature range. The constant temperature process allows the temperature to fluctuate within the accuracy of the instrument control.
In the description of the invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
All embodiments of the invention and alternative embodiments may be combined with each other to form new solutions, unless otherwise specified. All technical features and optional technical features of the invention may be combined with each other to form new technical solutions, unless specified otherwise.
All the steps of the present invention may be performed sequentially or randomly, preferably sequentially, unless otherwise specified.
When the extracted cassava starch is adopted for producing the modified starch, the finally produced cassava modified starch is darkened or blackened in color, and the sensory application effect of the cassava modified starch in food is affected.
In order to improve the whiteness of the cassava modified starch, sodium hypochlorite or hydrogen peroxide is generally adopted for bleaching treatment, but the use of a bleaching agent can influence the viscosity and other characteristic indexes of the starch, so that the thickening effect of the starch cannot meet the application requirements.
Based on the problems, the modified starch is bleached by adopting the sodium hypochlorite as the bleaching agent and at least one of the metaphosphate and the polyphosphate as the bleaching stabilizing auxiliary agent, so that the whiteness of the starch is improved, and meanwhile, the stability of the viscosity and other characteristics of the starch can be ensured, so that the modified starch meets the application requirements of the food industry.
The first aspect of the invention provides a preparation method of cassava modified starch, which comprises the following steps:
etherification treatment is carried out on the tapioca raw starch to prepare modified starch milk;
bleaching the modified starch milk by using a bleaching agent and a bleaching stabilizing additive to prepare cassava modified starch;
wherein the bleach stabilizing additive comprises one or more of a metaphosphate and a polyphosphate.
Understandably, when the modified starch milk obtained by etherification treatment is bleached by adopting a bleaching agent in the preparation of the cassava modified starch, at least one of metaphosphate and polyphosphate is added as a bleaching stabilizing auxiliary agent, so that the whiteness of the prepared cassava modified starch can be improved. Meanwhile, the stability of the characteristics such as the viscosity of the starch can be maintained, so that the starch meets the application requirements of the food industry. The cassava modified starch bleaching process provided by the invention can also improve the peak viscosity of the cassava modified starch and widen the application field of non-superior wood potato starch. In addition, the chemicals used in the preparation process of the invention all meet the requirements of national standard GB29929, and the prepared cassava modified starch can be applied to the field of foods.
Under the condition of adding an equivalent amount of bleaching agent, the peak viscosity of the finally prepared cassava modified starch can be improved by 9-24% by adding at least one of metaphosphate and polyphosphate as a bleaching stabilizing auxiliary agent.
In some embodiments, the etherification treatment of tapioca raw starch to produce a modified starch milk comprises:
preparing tapioca raw starch into starch milk;
mixing starch milk and sodium sulfate to prepare mixed milk, and regulating the pH of the mixed milk to 11-12 by adopting alkali liquor;
and mixing the mixed milk with the pH value regulated with an etherifying agent, and carrying out etherification treatment to prepare modified starch milk.
When the cassava modified starch is prepared, the cassava raw starch is used as a raw material to prepare starch milk. In some embodiments, the tapioca raw starch has a moisture content of 10% to 14%; for example, the range may be, but not limited to, 10%, 11%, 12%, 13%, 14%, or any range between any two of the above values.
In some embodiments, the tapioca starch comprises 30% -40% by mass of the starch milk; for example, the range may be, but not limited to, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, or any range between any two of the above. When the mass ratio of the tapioca raw starch in the starch milk is in the above range, the etherification reaction efficiency of the tapioca raw starch can be effectively improved, the transparency of the liquid after the tapioca modified starch is gelatinized is improved, and the color of the food product is more bright.
After preparing starch milk, sodium sulfate was added thereto to prepare mixed milk. In some embodiments, the sodium sulfate comprises 10% -20% by mass of the tapioca starch; for example, the range may be, but is not limited to, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, or any range between any two of the foregoing values. When the mass of the sodium sulfate accounts for the mass of the tapioca starch in the range, the expansion of the starch granules can be effectively inhibited, and the integrity of the starch granules is ensured.
After sodium sulfate is added into the starch milk, the parameters such as initial pH, conductivity, baume degree and the like of the starch milk are detected, and the detection data can effectively monitor whether the reaction conditions among starch batches are stable or not, so that the stability among production product quality batches is ensured.
Then adopting alkali liquor to adjust the pH value of the mixed milk to 11-12; the method can lead the starch particles to open the ring under the alkaline condition, promote the nucleophilic substitution reaction of the propylene oxide and the carbon atoms of the anhydroglucose units in the starch molecules, further improve the etherification reaction efficiency of the starch and reduce the production cost.
In some embodiments, the lye comprises sodium hydroxide solution at a concentration of 3% to 4% by mass. As an example, the mass percent concentration of sodium hydroxide may be, but is not limited to, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4% or a range between any two of the foregoing values.
In some embodiments, the alkaline solution is added dropwise to the starch milk by means of a dropwise addition.
After the pH of the starch milk is regulated, the temperature of the starch milk is increased to the etherification treatment temperature, and an etherification agent is added for etherification treatment. In some embodiments, the etherifying agent includes propylene oxide.
In some embodiments, the amount of etherifying agent is 2% -5% by mass of the tapioca starch; for example, but not limited to, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5% or a range between any two of the above values.
In some embodiments, the temperature of the etherification treatment is 40 ℃ to 45 ℃; for example, but not limited to, 40 ℃, 40.5 ℃, 41 ℃, 41.5 ℃, 42 ℃, 42.5 ℃, 43 ℃, 43.5 ℃, 44 ℃, 44.5 ℃, 45 ℃, or a range between any two of the above values.
In some embodiments, the etherification treatment is for a period of 12 hours to 20 hours; for example, but not limited to, 12h, 13h, 14h, 15h, 16h, 17h, 18h, 19h, 20h, or a range between any two of the foregoing values.
After the etherification treatment is finished, the pH value of the modified starch milk can be adjusted. In some embodiments, prior to the step of performing the bleaching treatment, further comprising: the pH of the modified starch milk is adjusted to 7.0-8.0. Under the pH condition, the bleaching effect of sodium hypochlorite is improved.
By way of example, the pH of the modified starch milk may be adjusted to 7.0-8.0 using dilute hydrochloric acid.
And then adding a bleaching agent and at least one of metaphosphate and polyphosphate into the modified starch milk as a bleaching stabilizing auxiliary agent to carry out bleaching treatment to prepare the cassava modified starch. In some embodiments, the bleach stabilization aid comprises a mixture of metaphosphate and polyphosphate.
In some alternative embodiments, the mass ratio of metaphosphate to polyphosphate is 1:1-2; for example, but not limited to, 1:1, 1:1.1, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6, 1:1.7, 1:1.8, 1:2, or a range between any two of the above ratios. When the mass ratio of the metaphosphate to the polyphosphate is in the above range, the synergistic effect of the stability of the metaphosphate and the polyphosphate can be effectively enhanced.
As an alternative embodiment, the mass of metaphosphate accounts for 0.05-0.1% of the mass of tapioca starch; for example, the range may be, but is not limited to, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, or any range between any two of the above values. When the mass of the metaphosphate accounts for the mass of the tapioca raw starch in the range, the stabilizing effect of the metaphosphate on the starch can be ensured, and the production cost can be effectively controlled.
In some alternative embodiments, the mass of polyphosphate is 0.1% -0.2% of the mass of the tapioca starch; for example, the range may be, but is not limited to, 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.2%, or a range between any two of the above values. When the mass of the polyphosphate accounts for the mass of the tapioca starch in the range, the stability of the polyphosphate on the starch can be ensured, and the production cost can be effectively controlled.
In some embodiments, the metaphosphate includes one or more of sodium trimetaphosphate, sodium tetrametaphosphate, and sodium hexametaphosphate.
As one possible embodiment, the polyphosphate comprises sodium tripolyphosphate.
In some embodiments, the time of the bleaching treatment is from 30 to 60 minutes.
In some embodiments, the bleaching agent comprises sodium hypochlorite.
In some alternative embodiments, the mass of sodium hypochlorite is 0.1% -0.2% of the mass of the tapioca starch; for example, the range may be, but not limited to, 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.2%, or a range between any two of the above. When the mass of the sodium hypochlorite accounts for the mass of the tapioca raw starch, the bleaching effect of the modified starch can be ensured, and the modified starch is prevented from being excessively bleached to form the oxidized hydroxypropyl starch.
After bleaching treatment, the pH value of the modified starch milk is regulated to 5.0-5.5 by adopting dilute hydrochloric acid, and the modified starch milk is washed by pure water, dehydrated and dried to prepare the cassava modified starch.
In a second aspect the invention provides a tapioca modified starch prepared by the method of the first aspect.
The following will describe the technical scheme of the present invention in detail with reference to specific examples.
The components mentioned in the following examples and comparative examples are commercially available.
Example 1
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; neutralizing the pH value of modified starch milk to 7.0 by dilute hydrochloric acid, adding sodium trimetaphosphate with the mass of 0.05% of that of tapioca raw starch and sodium tripolyphosphate with the mass of 0.1% of that of tapioca raw starch as bleaching stabilizing auxiliary agents, adding sodium hypochlorite with the mass of 0.1% of that of tapioca raw starch as bleaching agents, bleaching for 30min, regulating the pH value of modified starch milk to 5.5, washing with pure water, dehydrating, drying and packaging to obtain tapioca modified starch, and detecting indexes of products. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 2
Example 2 differs from example 1 in that: the mass of sodium hypochlorite is different from the mass of the tapioca starch, and the other sodium hypochlorite is the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; after the pH value of the modified starch milk is neutralized to 7.0 by dilute hydrochloric acid, sodium trimetaphosphate with the mass of 0.05% of that of the tapioca raw starch and sodium tripolyphosphate with the mass of 0.1% of that of the tapioca raw starch are added as bleaching stabilizing auxiliary agents, sodium hypochlorite with the mass of 0.2% of that of the tapioca raw starch is added as bleaching agents, bleaching is carried out for 30min, then the pH value of the modified starch milk is regulated to 5.5, and the tapioca modified starch is obtained by washing with pure water, dehydrating, drying and packaging, and index detection is carried out on the product. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 3
Example 3 differs from example 1 in that: the mass of metaphosphate is different from the mass of tapioca starch, and the mass of polyphosphate is different from the mass of tapioca starch, and all the other components are the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; neutralizing the pH value of modified starch milk to 7.0 by dilute hydrochloric acid, adding sodium trimetaphosphate with the mass of 0.1% of that of tapioca raw starch and sodium tripolyphosphate with the mass of 0.2% of that of tapioca raw starch as bleaching stabilizing auxiliary agents, adding sodium hypochlorite with the mass of 0.1% of that of tapioca raw starch as bleaching agents, bleaching for 30min, regulating the pH value of modified starch milk to 5.5, washing with pure water, dehydrating, drying and packaging to obtain tapioca modified starch, and detecting indexes of products. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 4
Example 4 differs from example 2 in that: the mass of metaphosphate is different from the mass of tapioca starch, and the mass of polyphosphate is different from the mass of tapioca starch, and all the other components are the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; neutralizing the pH value of modified starch milk to 7.0 by dilute hydrochloric acid, adding sodium trimetaphosphate with the mass of 0.1% of that of tapioca raw starch and sodium tripolyphosphate with the mass of 0.2% of that of tapioca raw starch as bleaching stabilizing auxiliary agents, adding sodium hypochlorite with the mass of 0.2% of that of tapioca raw starch as bleaching agents, bleaching for 30min, regulating the pH value of modified starch milk to 5.5, washing with pure water, dehydrating, drying and packaging to obtain tapioca modified starch, and detecting indexes of products. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 5
Example 5 differs from example 1 in that: the metaphosphate with the same quality is adopted to replace the polyphosphate as a bleaching stabilizing auxiliary, and all the other metaphosphates are the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; after the pH value of the modified starch milk is neutralized to 7.0 by dilute hydrochloric acid, sodium trimetaphosphate with the mass of 0.15% of that of the tapioca raw starch is added as a bleaching stabilizing auxiliary agent, sodium hypochlorite with the mass of 0.1% of that of the tapioca raw starch is added as a bleaching agent for bleaching for 30min, then the pH value of the modified starch milk is regulated to 5.5, the tapioca modified starch is obtained by washing with pure water, dehydrating, drying and packaging, and index detection is carried out on the product. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 6
Example 6 differs from example 1 in that: the same quality polyphosphate is used as a bleaching stabilizer instead of metaphosphate, and all the other materials are the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; after the pH value of the modified starch milk is neutralized to 7.0 by dilute hydrochloric acid, sodium tripolyphosphate with the mass of 0.15% of that of the tapioca starch is added as a bleaching stabilizing auxiliary agent, sodium hypochlorite with the mass of 0.1% of that of the tapioca starch is added as a bleaching agent, bleaching is carried out for 30min, then the pH value of the modified starch milk is regulated to 5.5, the tapioca modified starch is obtained by washing with pure water, dehydrating, drying and packaging, and index detection is carried out on the product. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 7
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 30%; adding 10% sodium sulfate of the mass of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding 3% sodium hydroxide solution within 4-5h to ensure that the pH value of the starch milk is 11; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 45 ℃, and carrying out heat preservation reaction for 16 hours to obtain modified starch milk; neutralizing the pH value of modified starch milk to 8.0 by dilute hydrochloric acid, adding sodium tetrametaphosphate accounting for 0.1 percent of the mass of tapioca primary starch and sodium tripolyphosphate accounting for 0.1 percent of the mass of tapioca primary starch as bleaching stabilizing auxiliary agents, adding sodium hypochlorite accounting for 0.2 percent of the mass of tapioca primary starch as bleaching agents, bleaching for 30 minutes, then regulating the pH value of modified starch milk to 5.5, washing with pure water, dehydrating, drying and packaging to obtain tapioca modified starch, and detecting indexes of products. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 8
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 35%; adding sodium sulfate accounting for 20% of the mass of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a 4% sodium hydroxide solution within 4-5h to ensure that the pH value of the starch milk is 11.5; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 43 ℃, and carrying out heat preservation reaction for 24 hours to obtain modified starch milk; neutralizing the pH value of modified starch milk to 7.5 by dilute hydrochloric acid, adding sodium hexametaphosphate accounting for 0.08 percent of the mass of tapioca raw starch and sodium tripolyphosphate accounting for 0.12 percent of the mass of tapioca raw starch as bleaching stabilizing auxiliary agents, adding sodium hypochlorite accounting for 0.15 percent of the mass of tapioca raw starch as bleaching agents, bleaching for 30 minutes, then regulating the pH value of modified starch milk to 5.5, washing with pure water, dehydrating, drying and packaging to obtain tapioca modified starch, and detecting indexes of products. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 9
Example 9 differs from example 1 in that: the mass ratio of metaphosphate to polyphosphate is different and the others are the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; neutralizing the pH value of modified starch milk to 7.0 by dilute hydrochloric acid, adding sodium trimetaphosphate with the mass of 0.1% of that of tapioca raw starch and sodium tripolyphosphate with the mass of 0.05% of that of tapioca raw starch as bleaching stabilizing auxiliary agents, adding sodium hypochlorite with the mass of 0.1% of that of tapioca raw starch as bleaching agents, bleaching for 30min, regulating the pH value of modified starch milk to 5.5, washing with pure water, dehydrating, drying and packaging to obtain tapioca modified starch, and detecting indexes of products. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Example 10
Example 10 differs from example 1 in that: the mass ratio of metaphosphate to polyphosphate is different and the others are the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; neutralizing the pH value of modified starch milk to 7.0 by dilute hydrochloric acid, adding sodium trimetaphosphate with the mass of 0.04% of that of tapioca raw starch and sodium tripolyphosphate with the mass of 0.11% of that of tapioca raw starch as bleaching stabilizing auxiliary agents, adding sodium hypochlorite with the mass of 0.1% of that of tapioca raw starch as bleaching agents, bleaching for 30min, regulating the pH value of modified starch milk to 5.5, washing with pure water, dehydrating, drying and packaging to obtain tapioca modified starch, and detecting indexes of products. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Comparative example 1
The difference between comparative example 1 and example 1 is that: no bleaching agent or bleach stabilizer aid was added, the other being the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; neutralizing the pH value of the modified starch milk to 5.5 by dilute hydrochloric acid, washing by pure water, dehydrating, drying, packaging to obtain cassava modified starch, and detecting the indexes of the product.
Comparative example 2
The difference between comparative example 2 and example 1 is that: only bleach was added, no bleach stabilizing aid was added, and all other things were the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; after the pH value of the modified starch milk is neutralized to 7.0 by dilute hydrochloric acid, sodium hypochlorite accounting for 0.1% of the mass of the tapioca raw starch is added as a bleaching agent for bleaching for 30min, then the pH value of the modified starch milk is regulated to 5.5, the tapioca modified starch is obtained by washing with pure water, dehydrating, drying and packaging, and index detection is carried out on the product. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
Comparative example 3
The difference between comparative example 3 and example 2 is that: only bleach was added, no bleach stabilizing aid was added, and all other things were the same. The method comprises the following steps:
3kg of tapioca raw starch with the water content of 13% is weighed, and water is added to prepare starch milk with the mass percentage concentration of 40%; adding sodium sulfate with the mass of 12% of that of the tapioca starch into the starch milk, fully dissolving, detecting the initial pH value, the electric conductivity and the Baume degree of the starch milk, and dropwise adding a sodium hydroxide solution with the mass of 3.5% within 4-5h to ensure that the pH value of the starch milk is 12; adding propylene oxide accounting for 4% of the mass of the tapioca starch, heating to 40 ℃, and carrying out heat preservation reaction for 20 hours to obtain modified starch milk; after the pH value of the modified starch milk is neutralized to 7.0 by dilute hydrochloric acid, sodium hypochlorite accounting for 0.2% of the mass of the tapioca raw starch is added as a bleaching agent for bleaching for 30min, then the pH value of the modified starch milk is regulated to 5.5, the tapioca modified starch is obtained by washing with pure water, dehydrating, drying and packaging, and index detection is carried out on the product. Wherein, the sodium hypochlorite is added in a mode of sodium hypochlorite solution with the mass percent concentration of 10 percent.
It should be noted that the above-mentioned detection indexes of the tapioca modified starch include the peak viscosity of starch and the whiteness of starch.
The method for measuring the starch peak viscosity adopts the method II in GB/T22427.7-2008: the Brabender viscometer method adopts a device of a Brabender viscometer Viscograph type-E.
The method for measuring the whiteness of the starch adopts a GB/T22427.6-2008 method.
The parameter settings of the above examples and comparative examples are shown in table 1.
TABLE 1
Wherein STMP represents sodium trimetaphosphate; STTMP stands for sodium tetrametaphosphate; SHMP stands for sodium hexametaphosphate; STPP stands for sodium tripolyphosphate; w1 represents the percentage of the mass of metaphosphate to the mass of tapioca starch; w2 represents the percentage of the mass of polyphosphate to the mass of tapioca starch; pH1 represents the pH of the modified starch milk; w3 represents the mass ratio of the tapioca starch in the starch milk; w4 represents the percentage of the mass of sodium sulfate to the mass of the tapioca raw starch; pH2 represents the pH of the starch milk; w5 represents the mass percent concentration of the sodium hydroxide solution; w6 represents the percentage of the etherifying agent in the mass of the tapioca raw starch; t represents the temperature of the etherification treatment, and T represents the time of the etherification treatment.
The initial pH, conductivity, baume degree, and starch peak viscosity and starch whiteness of the tapioca modified starch of the starch milk in each of the above examples and comparative examples are shown in Table 2, respectively.
TABLE 2
As can be seen from comparison of the results of comparative examples 1-3 in Table 2, after the modified tapioca starch is bleached by sodium hypochlorite as a bleaching agent, the peak viscosity of the starch is reduced with the increase of the addition amount of the bleaching agent, the reduction is obvious, and the whiteness of the starch is gradually improved with the increase of the addition amount of the bleaching agent. In the food industry, the peak viscosity of starch can manifest its thickening effect in food, and the whiteness of starch can improve the glossiness and transparency of food. Therefore, in the food industry, there is a need for tapioca modified starch products which have good thickening effect and good gloss and transparency in the factory.
From the comparison of the results of examples 1 and 3 and comparative example 2 and the comparison of the results of examples 2 and 4 and comparative example 3 in Table 2, it is clear that the peak viscosity of the modified tapioca starch is reduced with the increase of the addition amount of the bleaching agent, but the reduction is not obvious, and the whiteness of the starch is gradually improved with the increase of the addition amount of the bleaching agent after the modified tapioca starch is added with metaphosphate and polyphosphate as a bleaching stabilizing aid and then sodium hypochlorite as a bleaching agent is added for bleaching treatment. And judging from the final result of the starch index, wherein the peak viscosity and whiteness index of the bleached starch meet the requirements of food industrial production.
As is clear from comparison of the results of examples 1 to 4 in Table 2, when metaphosphate and polyphosphate are used as stabilizing aids for bleaching treatment, the difference in the addition amounts thereof also has a certain effect on the peak viscosity of starch, and it is apparent from experimental data that the addition ratio of the bleaching stabilizing aids in examples 1 to 4 is relatively good, and the addition ratio of metaphosphate and polyphosphate is optimal from the viewpoint of cost of industrial production, namely, 0.05% and 0.1%.
As is clear from the results of examples 5 to 6 in Table 2, when the metaphosphate or polyphosphate alone was added as a stabilizing aid for the bleaching treatment, the peak viscosity of the starch was significantly reduced, which substantially corresponds to the result of comparative example 2 in which the stabilizing aid was not added, indicating that the peak viscosity stabilizing effect of the starch was significantly improved under the synergistic effect of metaphosphate and polyphosphate when the bleaching treatment was performed, whereas the stabilizing aid alone or polyphosphate alone did not form a synergistic effect during the bleaching process, resulting in significantly reduced peak viscosity of the starch and poor stabilizing effect.
As is evident from the results of examples 7 to 10 in Table 2, when metaphosphate and polyphosphate are added as bleaching stabilizer, the type, proportion and the compounding ratio of chemicals added are different, and the peak viscosity of starch is significantly affected. It was found from the experimental results that sodium trimetaphosphate and sodium tripolyphosphate were added as bleach stabilizers, and STMP: when the STPP ratio is close to 1:2, the peak viscosity of the cassava modified starch is reduced to the minimum extent, and the stabilizing effect is optimal.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (9)
1. The preparation method of the cassava modified starch is characterized by comprising the following steps:
etherification treatment is carried out on the tapioca raw starch to prepare modified starch milk;
bleaching the modified starch milk by using a bleaching agent and a bleaching stabilizing auxiliary agent to prepare cassava modified starch;
wherein the bleach stabilization aid comprises a mixture of metaphosphate and polyphosphate; the mass ratio of the metaphosphate to the polyphosphate is 1:1-2;
before the step of performing the bleaching treatment, the method further comprises the following steps:
and regulating the pH value of the modified starch milk to 7.0-8.0.
2. The method for preparing the modified tapioca starch according to claim 1, wherein the mass of the metaphosphate accounts for 0.05-0.1% of the mass of the tapioca raw starch, and the mass of the polyphosphate accounts for 0.1-0.2% of the mass of the tapioca raw starch.
3. The method of preparing tapioca modified starch of claim 1, wherein the metaphosphate comprises one or more of sodium trimetaphosphate, sodium tetrametaphosphate and sodium hexametaphosphate, and the polyphosphate comprises sodium tripolyphosphate.
4. The method of preparing tapioca modified starch according to claim 1, wherein the bleaching agent comprises sodium hypochlorite;
the mass of the sodium hypochlorite accounts for 0.1-0.2% of the mass of the tapioca raw starch.
5. The method for preparing tapioca modified starch according to claim 1, wherein the time of the bleaching treatment is 30-60min.
6. The method for preparing modified tapioca starch according to any one of claims 1 to 5, wherein the etherification treatment of tapioca raw starch to prepare modified starch milk comprises:
preparing tapioca raw starch into starch milk;
mixing the starch milk with sodium sulfate to prepare mixed milk, and regulating the pH of the mixed milk to 11-12 by adopting alkali liquor;
and mixing the mixed milk with the pH value regulated with an etherifying agent, and carrying out etherification treatment to prepare the modified starch milk.
7. The method for preparing modified tapioca starch as claimed in claim 6, wherein the method for preparing modified starch milk comprises at least one of the following conditions:
(1) The mass ratio of the tapioca raw starch in the starch milk is 30% -40%;
(2) The mass of the sodium sulfate accounts for 10-20% of the mass of the tapioca starch;
(3) The alkali liquor comprises sodium hydroxide solution with the mass percentage concentration of 3% -4%;
(4) The etherifying agent comprises propylene oxide;
(5) The etherifying agent accounts for 2-5% of the mass of the tapioca starch;
(6) The etherification temperature is 40-45 ℃;
(7) The etherification treatment time is 12-20 h;
(8) The water content of the tapioca raw starch is 10-14%.
8. The method for preparing a tapioca modified starch according to any one of claims 1 to 5, wherein after the step of performing the bleaching treatment, further comprising:
and (3) regulating the pH value of the modified starch milk subjected to bleaching treatment to 5.0-5.5 by adopting dilute hydrochloric acid, washing with pure water, dehydrating, and drying to prepare the cassava modified starch.
9. Tapioca modified starch, characterized in that it is prepared by the method according to any one of claims 1 to 8.
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| CN114591446A (en) * | 2021-12-31 | 2022-06-07 | 杭州纸友科技有限公司 | Preparation method and application of modified starch polysaccharide derivative |
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| CN114591446A (en) * | 2021-12-31 | 2022-06-07 | 杭州纸友科技有限公司 | Preparation method and application of modified starch polysaccharide derivative |
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| "复合羧甲基淀粉的合成及在活性染料印花中的应用研究";王晨飞;中国优秀硕士学位论文全文数据库 工程科技I辑(第第09期期);B024-26 * |
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