CN1985622A - Method of controlling viscosity of starch sodium octenyl succinate of early rice - Google Patents
Method of controlling viscosity of starch sodium octenyl succinate of early rice Download PDFInfo
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- CN1985622A CN1985622A CNA2006101553619A CN200610155361A CN1985622A CN 1985622 A CN1985622 A CN 1985622A CN A2006101553619 A CNA2006101553619 A CN A2006101553619A CN 200610155361 A CN200610155361 A CN 200610155361A CN 1985622 A CN1985622 A CN 1985622A
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- starch sodium
- octenyl succinate
- early rice
- sodium octenyl
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 title claims abstract description 25
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- 235000009566 rice Nutrition 0.000 title claims abstract description 24
- 239000001334 starch sodium octenyl succinate Substances 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000839 emulsion Substances 0.000 claims abstract description 15
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- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002244 precipitate Substances 0.000 claims abstract description 4
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 3
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- 239000003643 water by type Substances 0.000 claims description 2
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
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- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
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Abstract
The method of controlling viscosity of starch sodium octenyl succinate of early rice includes the following steps: 1. mixing dry starch sodium octenyl succinate of early rice in 150 weight portions and water in 850 weight portions, stirring at 3000 rpm for 1 hr to form emulsion; and adding alpha-amylase in 0.5 weight portions through stirring at 80 deg.c and 500 rpm to enzymolyse for 30-180 min; 2. adding concentrated sulfuric acid solution in 9.8 weight portions at 10-30deg.c, stirring in 500 rpm for 30 min; adding dry sodium hydroxide in 5-8 weight portions, and stirring at 10-30deg.c in 3000 rpm for 10 min to obtain mixture; and 3. thrice washing the mixture with clear water in 200 weight portions each for 5 min; centrifuging to eliminate supernatant and to obtain the precipitate, and spray drying to obtain starch sodium octenyl succinate of early rice in required viscosity.
Description
Technical field
The invention belongs to a kind of control starch sodium octenyl succinate of early rice (Early Indica RiceStarch Sodium Octenyl Succinates, EIRSSOS) method of viscosity.
Background technology
The food opaque system be most important in the food processing also be one of maximum system of existing problems, its outstanding problem is a unstability, it is coarse etc. mainly to show as water-oil separating, fat floating, albumen precipitation, oil impregnate, texture, has a strong impact on food appearance and inherent quality.
The food opaque system can be divided into milkiness gel rubber system and emulsion liquid system two big classes.The former comprises bean curd, cheese, jelly, solidification type yoghourt, ham sausage, pork luncheon meat, the various sauce classes that contain protein or grease etc., and the latter comprises various vegetable protein beverages, newborn class beverage etc.Stablizing different food opaque systems needs the emulsifing thickener of different viscosities.
The food additives that are used for the stabilizing food opaque system at present have Arabic gum, gelatin, xanthans, locust bean gum, carragheen etc.The effect of Arabic gum mainly is thickening, and emulsification is very weak, and cost is higher, and its place of production is in the Middle East, and price and supply are all unstable, and often content of microorganisms is higher.Gelatin belongs to the protein adhesive class, and its defective is must be through 8～12 hours physical ripening phase, and easily aging and form dura mater at food surface.The thickening power of xanthans, locust bean gum and carragheen is better, but also the same with gelatin, it is very weak not have emulsification or emulsification.Therefore under the situation that emulsifier-free exists, more than these food additives all can not be lasting to the stablizing effect of food opaque system.And the oneself viscosity of above these food additives all can not regulate and control, thereby very big limitation is arranged on range of application.
EIRSSOS be with early rice (Early Indica Rice) be the raw material starch Sodium Octenyl Succinate of producing (Starch Sodium Octenyl Succinates, SSOS).With the early rice is that raw material production SSOS is called EIRSSOS, at publication number is: have in detail in the patent of CN1823617 and inform.EIRSSOS has a hydrophobic thiazolinyl long-chain and a hydrophilic carboxylic acid sodium group, compares with native starch, and EIRSSOS viscosity after gelatinization is stable, is difficult for into gel or flocculation, can be used as thickener; Because EIRSSOS is a kind of amphiphatic molecule, have hydrophilic group and hydrophobic group concurrently, so also be a kind of very effective macromole emulsifying agent, when EIRSSOS acts on oil/aqueous emulsion, its hydrophilic carboxylic acid sodium group stretches in the water, and the thiazolinyl long-chain of oleophylic stretches in the oil, and it is tough and tensile and big cohesive force, continuously and the film that is not easy to break arranged that the polysaccharide long-chain then forms one deck at oil-water interfaces, stop dispersion particle to assemble or separate, thereby make opaque system keep highly stable.Because the emulsification of EIRSSOS and thickening effect are all clearly, so its stablizing effect to the food opaque system obviously is better than the present Arabic gum that uses, gelatin, xanthans, locust bean gum, carragheen etc.The EIRSSOS of different viscosities can be widely used in food processing fields such as emulsifying essence, microscapsule powder goods, soft drink, yogurt, cheese, tinned food, salad dressing, candy manufacturing.But the open report that the present viscosity of unmatchful EIRSSOS is still controlled.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of method of controlling viscosity of starch sodium octenyl succinate of early rice, utilizes this kind method can produce the starch Sodium Octenyl Succinate of actual required viscosity easily.
In order to solve the problems of the technologies described above, the invention provides a kind of method of controlling viscosity of starch sodium octenyl succinate of early rice, carry out following steps successively, following umber all by weight:
1), the starch sodium octenyl succinate of early rice (EIRSSOS) of 150 parts of butts is with after 850 parts of water mix, stir with 3000 rev/mins and be made into emulsion in 1 hour; Add 0.5 part of AMS enzymolysis 30～180 minutes under 80 ℃, 500 rev/mins stirring condition again;
2) add 9.8 parts of concentrated sulfuric acids, then, 10～30 ℃ temperature stirred 30 minutes for following 500 rev/mins; The NaOH that adds 5～8 parts of butts again, 10～30 ℃ temperature stirred 10 minutes for following 3000 rev/mins; Get mixture;
3), water cleans said mixture 3 times, 200 parts of each waters, scavenging period 5 minutes; Centrifugal then removal supernatant precipitates spray-driedly, promptly gets the starch sodium octenyl succinate of early rice of different viscosities.
Control early rice method of viscosity of the present invention is controlled the viscosity of the starch Sodium Octenyl Succinate that finally makes by different enzymolysis times in step 1), viscosity and AMS were negative correlation action time in 30-180 minute.Water washed mixture in step 3) is the Na for the water flush away concentrated sulfuric acid and NaOH reaction generation
2SO
4The effect of the concentrated sulfuric acid is to make the AMS inactivation with enzymolysis reaction, and makes EA-EIRSSOS carry out the mired acidolysis; The effect of NaOH be in and the concentrated sulfuric acid to stop acidolysis reaction.When enzymolysis time was 30 minutes, gained was high viscosity EA-EIRSSOS, its RVU=450.8 ± 2.7.When enzymolysis time was 80 minutes, gained was medium viscosity EA-EIRSSOS, its RVU=403.2 ± 2.4.When enzymolysis time was 130 minutes, gained was middle low viscosity EA-EIRSSOS, its RVU=296.6 ± 3.5.When enzymolysis time was 180 minutes, gained was low viscosity EA-EIRSSOS, its RVU=143.1 ± 3.2.RVU, Chinese rotary speed unit by name generally records by the RVA viscosimeter, so also can be described as RVA viscosity unit.
Control method of viscosity of the present invention has following advantage:
(1), comprehensive utilization enzymolysis and acidolysis means, adopting with the enzymolysis is that main acidolysis again is to obtain the EIRSSOS (to call EA-EIRSSOS in the following text) of different viscosities series; Not only reaction speed is fast, and the molecule homogeneity is good, and reaction end is easy to control.
The present invention is in research process, and discovery enzymolysis or acidolysis can be controlled the viscosity of EIRSSOS, but pluses and minuses are respectively arranged.The molecule homogeneity is good behind the EIRSSOS enzymolysis, and enzymolysis speed is also very fast, but the difficult control of reaction end.The molecule homogeneity is poor after the EIRSSOS acidolysis, and acidolysis speed is also slower, but reaction end is easy to control.Therefore enzymolysis and acidolysis means have been fully utilized in the present invention.
(2), EA-EIRSSOS is as a kind of emulsifing thickener of stabilizing food opaque system, has emulsification and thickening effect concurrently, the EIRSSOS of different viscosities can adapt to different purposes.Its stablizing effect to the food opaque system obviously is better than the present Arabic gum that uses, gelatin, xanthans, locust bean gum, carragheen etc., and the scope of application is also wide than other food additives.Adopt method of the present invention can be prepared into the EIRSSOS of different viscosities series, can be widely used in food processing fields such as emulsifying essence, microscapsule powder goods, soft drink, yogurt, cheese, tinned food, salad dressing, candy manufacturing, be with a wide range of applications.
Description of drawings
Below in conjunction with accompanying drawing the specific embodiment of the present invention is described in further detail.
Fig. 1 is the Electronic Speculum microgram (this moment, enzymolysis time was 0 minute) of EIRSSOS;
Fig. 2 is that enzymolysis time is 30 minutes, the Electronic Speculum microgram of the EA-EIRSSOS of gained;
Fig. 3 is that enzymolysis time is 60 minutes, the Electronic Speculum microgram of the EA-EIRSSOS of gained;
Fig. 4 is that enzymolysis time is 90 minutes, the Electronic Speculum microgram of the EA-EIRSSOS of gained;
Fig. 5 is that enzymolysis time is 120 minutes, the Electronic Speculum microgram of the EA-EIRSSOS of gained;
Fig. 6 is that enzymolysis time is 150 minutes, the Electronic Speculum microgram of the EA-EIRSSOS of gained;
Fig. 7 is that enzymolysis time is 180 minutes, the Electronic Speculum microgram of the EA-EIRSSOS of gained;
Fig. 8 is the RVA spectrum of different viscosities EA-EIRSSOS.
The specific embodiment
Embodiment 1:
EA-EIRSSOS prepares prescription: EIRSSOS (butt), 150kg; Water, 850kg; AMS, 0.5kg (10000 unit); The concentrated sulfuric acid, 9.8kg; NaOH (butt), 8kg.
1), with above-mentioned EIRSSOS (butt) with after water mixes, stir with 3000 rev/mins (1 meter of paddle diameter) and to be made into emulsion in 1 hour; Add above-mentioned AMS enzymolysis 30 minutes under 80 ℃, 500 rev/mins (1 meter of paddle diameter) stirring condition again;
2) add the above-mentioned concentrated sulfuric acid, then, 10～30 ℃ temperature following 500 rev/mins (1 meter of paddle diameter) stirred 30 minutes; Add above-mentioned NaOH (butt) again, 10～30 ℃ temperature following 3000 rev/mins (1 meter of paddle diameter) stirred 10 minutes; Get mixture;
3), water cleans said mixture 3 times, each water 200kg, each scavenging period are 5 minutes; Centrifugal then removal supernatant precipitates spray-driedly, promptly gets high viscosity EA-EIRSSOS, its RVU=450.8 ± 2.7.
Embodiment 2, change enzymolysis time in the step 1) into 80 minutes, all the other processing steps and condition are all with embodiment 1; Get medium viscosity EA-EIRSSOS, its RVU=403.2 ± 2.4.
Embodiment 3, change enzymolysis time in the step 1) into 130 minutes, all the other processing steps and condition are all with embodiment 1; Low viscosity EA-EIRSSOS in getting, its RVU=296.6 ± 3.5.
Embodiment 4, change enzymolysis time in the step 1) into 180 minutes, all the other processing steps and condition are all with embodiment 1; Get low viscosity EA-EIRSSOS, its RVU=143.1 ± 3.2.
In order fully to prove creativeness of the present invention, the inventor has made following contrast test:
Test 1, than viscosity higher EA-EIRSSOS (RVU=450.8 ± 2.7, enzymolysis 30 minutes) and Arabic gum, gelatin, xanthans, locust bean gum and carragheen stabilization (following umber all by weight) to almond milk ice cream solid opaque system.
Almond milk ice cream prescription is: 10 parts of almond milks, 6 parts in degreasing evaporated milk powder, 7 parts of margarine, 14 parts of granulated sugar, 8 parts of starch syrups, 54.9 parts in 0.1 part of almond flavour and water.
Add Arabic gum, gelatin, xanthans, locust bean gum, carragheen, each portion of high viscosity EA-EIRSSOS in per 100 portions of almond milk ice creams respectively.The ice-cream stability of almond milk of final gained is as shown in table 1:
Table 1
| Proportioning | Profit is separated the time |
| 100 parts of almond milk ice cream+1 part Arabic gums | 7.5 hour |
| 100 parts of almond milk ice cream+1 part gelatin | 3.7 hour |
| 100 parts of almond milk ice cream+1 part xanthans | 8.9 hour |
| 100 parts of almond milk ice cream+1 part locust bean gums | 6.6 hour |
| 100 parts of almond milk ice cream+1 part carragheens | 6.1 hour |
| 100 parts of almond milk ice cream+1 part high viscosity EA-EIRSSOS | Profit not occurring in 24 hours is separated |
The result shows that high viscosity EA-EIRSSOS significantly is better than Arabic gum, gelatin, xanthans, locust bean gum and carragheen to the ice-cream stability of almond milk.
Test 2, the application of low viscosity EA-EIRSSOS (RVU=143.1 ± 3.2, enzymolysis 180 minutes) in the emulsification flavoring orange essence:
(1), the optimization of low viscosity EA-EIRSSOS orange emulsifying essence process conditions
On experiment of single factor research basis, EIRSSOS mass fraction, flavoring orange essence mass fraction, homogenate temperature and homogenate time are carried out L
9(3
4) orthogonal experiment, the orthogonal experiment setting sees Table 2.
The optimization factor level of table 2, EIRSSOS orange emulsifying essence process conditions
| Level | Low viscosity EA-EIRSSOS mass fraction | The flavoring orange essence mass fraction | Homogenate temperature ℃ | Homogenate time min |
| 1 | 8.5 | 5.5 | 22 | 2.5 |
| 2 | 9.0 | 6.0 | 25 | 3.0 |
| 3 | 9.5 | 6.5 | 28 | 3.5 |
(2), the optimization of Arabic gum orange emulsifying essence process conditions
On experiment of single factor research basis, Arabic gum mass fraction, flavoring orange essence mass fraction, homogenate temperature and homogenate time are carried out L
9(3
4) orthogonal experiment, the orthogonal experiment setting sees Table 3.
The optimization factor level of table 3, Arabic gum orange emulsifying essence process conditions
| Level | The Arabic gum mass fraction | The flavoring orange essence mass fraction | Homogenate temperature ℃ | Homogenate time min |
| 1 | 11.5 | 5.5 | 22 | 2.5 |
| 2 | 12.0 | 6.0 | 25 | 3.0 |
| 3 | 12.5 | 6.5 | 28 | 3.5 |
(3), the optimization result of low viscosity EA-EIRSSOS orange emulsifying essence process conditions
Understood of the influence of each factor by experiment of single factor, on this basis low viscosity EA-EIRSSOS mass fraction, flavoring orange essence mass fraction, homogenized temperature and homogenate time 4 Fundamentals, 3 levels of getting have been carried out L orange emulsifying essence stability
9(3
4) orthogonal test, experimental result and analysis in table 4.As can be seen from Table 4, each the factor primary and secondary that influences orange emulsifying essence stability is homogenized temperature (C), low viscosity EA-EIRSSOS mass fraction (A), flavoring orange essence mass fraction (B) and homogenate time (D) in proper order, the optimization process conditions are A3B2C1D3, and promptly low viscosity EA-EIRSSOS mass fraction 9.5%, flavoring orange essence mass fraction are 6.0%, homogenized temperature is that 22 ℃, homogenate time are 3.5 minutes.
Table 4, EIRSSOS orange emulsifying essence process conditions Orthogonal experiment results and range analysis
| Sequence number | Low viscosity EA-EIRSSOS mass fraction A (%) | Flavoring orange essence mass fraction B (%) | Homogenized temperature (℃) | The homogenate time (minute) | The emulsion stability parameter |
| 1 | 8.5 | 5.5 | 22 | 2.5 | 0.0887 |
| 2 | 8.5 | 6.0 | 25 | 3.0 | 0.0901 |
| 3 | 8.5 | 6.5 | 28 | 3.5 | 0.0975 |
| 4 5 | 9.0 9.0 | 5.5 6.0 | 25 28 | 3.5 2.5 | 0.0871 0.0938 |
| 6 | 9.0 | 6.5 | 22 | 3.0 | 0.0864 |
| 7 | 9.5 | 5.5 | 28 | 3.0 | 0.0929 |
| 8 | 9.5 | 6.0 | 22 | 3.5 | 0.0850 |
| 9 | 9.5 | 6.5 | 25 | 2.5 | 0.0884 |
| K 1 | 0.0923 | 0.0895 | 0.0866 | 0.0903 | |
| K 2 | 0.0890 | 0.0895 | 0.0885 | 0.0898 | |
| K 3 | 0.0887 | 0.0907 | 0.0948 | 0.0897 | |
| R | 0.0036 | 0.0012 | 0.0082 | 0.0006 |
(4), the optimization result of Arabic gum orange emulsifying essence process conditions
Understood of the influence of each factor by experiment of single factor, on this basis Arabic gum mass fraction, flavoring orange essence mass fraction, homogenized temperature and homogenate time 4 Fundamentals, 3 levels of getting have been carried out L orange emulsifying essence stability
9(3
4) orthogonal test, experimental result and analysis in table 5.As can be seen from Table 5, each the factor primary and secondary that influences orange emulsifying essence stability is homogenized temperature (C), Arabic gum mass fraction (A), flavoring orange essence mass fraction (B) and homogenate time (D) in proper order, the optimization process conditions are A3B2C1D3, and promptly SSOS mass fraction 12.5%, flavoring orange essence mass fraction are 6.0%, homogenized temperature is that 22 ℃, homogenate time are 3.5 minutes.
Table 5, Arabic gum orange emulsifying essence process conditions Orthogonal experiment results and range analysis
| Sequence number | Arabic gum mass fraction A (%) | Flavoring orange essence mass fraction B (%) | Homogenized temperature (℃) | The homogenate time (minute) | The emulsion stability parameter |
| 1 | 11.5 | 5.5 | 22 | 2.5 | 0.1086 |
| 2 | 11.5 | 6.0 | 25 | 3.0 | 0.1112 |
| 3 | 11.5 | 6.5 | 28 | 3.5 | 0.1169 |
| 4 | 12.0 | 5.5 | 25 | 3.5 | 0.1073 |
| 5 | 12.0 | 6.0 | 28 | 2.5 | 0.1135 |
| 6 | 12.0 | 6.5 | 22 | 3.0 | 0.1063 |
| 7 | 12.5 | 5.5 | 28 | 3.0 | 0.1179 |
| 8 | 12.5 | 6.0 | 22 | 3.5 | 0.1032 |
| 9 | 12.5 | 6.5 | 25 | 2.5 | 0.1089 |
| K 1 | 0.1124 | 0.1102 | 0.1065 | 0.1108 | |
| K 2 | 0.1093 | 0.1093 | 0.1090 | 0.1103 | |
| K 3 | 0.1082 | 0.1110 | 0.1151 | 0.1101 | |
| R | 0.0042 | 0.0017 | 0.0086 | 0.0007 |
(5), low viscosity EA-EIRSSOS orange emulsifying essence and Arabic gum orange emulsifying essence emulsion stability are relatively
Take by weighing a certain amount of low viscosity EA-EIRSSOS or Arabic gum in distilled water, the boiling water bath gelatinization was cooled to room temperature after 15 minutes, was transferred in the homogenizer, added flavoring orange essence, was settled to 50mL, and powerful the stirring promptly got emulsion in 3 minutes.Using DDS-11C type electric conductivity instrument with certain hour measuring space system conductivity value (μ S/cm) then, is abscissa with time t, and ((GO-Gi)/GO) is the ordinate mapping, and slope is as the emulsion stability parameter, and parameter values is low more, and emulsion is stable more.Wherein GO is the electrical conductivity of zero-time solution, and Gi is the electrical conductivity of i time solution.
According to optimal treatment technology, the emulsion stability parameter of low viscosity EA-EIRSSOS orange emulsifying essence is 0.0850, and the emulsion stability parameter of Arabic gum orange emulsifying essence is 0.1032, and the former emulsion stability is higher by 17.64% than the latter.
(6), the stability observing of dilution back low viscosity EA-EIRSSOS orange emulsifying essence and Arabic gum orange emulsifying essence
Accurately weighing is put into volumetric flask by optimizing orange emulsifying essence sample 1 gram that technology makes, and shakes up with an amount of distilled water earlier, and adding distil water promptly gets 1000 times dilution to 1000mL behind the homogenate again, and observation is left standstill in capping.
The stability data of dilution back low viscosity EA-EIRSSOS orange emulsifying essence and Arabic gum orange emulsifying essence sees Table 6.
The stability of table 6, dilution back low viscosity EA-EIRSSOS orange emulsifying essence and Arabic gum orange emulsifying essence
| Fate | 1 | 2 | 3 | 4 | 5 |
| Whether EIRSSOS orange emulsifying essence precipitation occurs | Not | Not | Not | Not | Be |
| Whether Arabic gum orange emulsifying essence precipitation occurs | Not | Not | Not | Be | Be |
As can be seen from Table 6, the stability of low viscosity EA-EIRSSOS orange emulsifying essence is higher than Arabic gum orange emulsifying essence after 1000 times of the dilutions.
At last, it is also to be noted that what more than enumerate only is specific embodiments of the invention.Obviously, the invention is not restricted to above examples of implementation, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (5)
1, a kind of method of controlling viscosity of starch sodium octenyl succinate of early rice is characterized in that carrying out successively following steps, following umber all by weight:
1), the starch sodium octenyl succinate of early rice of 150 parts of butts is with after 850 parts of water mix, stir with 3000 rev/mins and be made into emulsion in 1 hour; Add 0.5 part of AMS enzymolysis 30～180 minutes under 80 ℃, 500 rev/mins stirring condition again;
2) add 9.8 parts of concentrated sulfuric acids, then, 10～30 ℃ temperature stirred 30 minutes for following 500 rev/mins; The NaOH that adds 5～8 parts of butts again, 10～30 ℃ temperature stirred 10 minutes for following 3000 rev/mins; Get mixture;
3), water cleans said mixture 3 times, 200 parts of each waters, scavenging period 5 minutes; Centrifugal then removal supernatant precipitates spray-driedly, promptly gets the starch sodium octenyl succinate of early rice of different viscosities.
2, the method for control viscosity of starch sodium octenyl succinate of early rice according to claim 1 is characterized in that: enzymolysis time is 30 minutes in the described step 1), final full-bodied starch sodium octenyl succinate of early rice.
3, the method for control viscosity of starch sodium octenyl succinate of early rice according to claim 1 is characterized in that: enzymolysis time is 80 minutes in the described step 1), the final starch sodium octenyl succinate of early rice that gets medium viscosity.
4, the method for control viscosity of starch sodium octenyl succinate of early rice according to claim 1 is characterized in that: enzymolysis time is 130 minutes in the described step 1), low viscous starch sodium octenyl succinate of early rice in final the getting.
5, the method for control viscosity of starch sodium octenyl succinate of early rice according to claim 1 is characterized in that: enzymolysis time is 180 minutes in the described step 1), final full-bodied starch sodium octenyl succinate of early rice.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109662149A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of low viscosity modulation sweet condensed milk and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109662149A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of low viscosity modulation sweet condensed milk and preparation method thereof |
| CN109662149B (en) * | 2018-12-26 | 2022-06-03 | 光明乳业股份有限公司 | Low-viscosity modified sweetened condensed milk and preparation method thereof |
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