174results about How to "Low gelatinization temperature" patented technology

The invention provides a corrugated board adhesive glue. The adhesive glue comprises the following raw materials, by weight, 400-600 parts of water, 80-120 parts of corn starch, 4-6 parts of polyvinyl alcohol, 0.8-1.2 parts of sodium borate and 8-12 parts of sodium hydroxide solution. The adhesive glue is advantaged by simple process, simple operation, low-cost raw materials, low-temperature technology requirement and firm adhesion.

The invention discloses a process of preparing modified starch by a mill mechanochemical method, and the method: in a ball-mill kettle, using ball-mill mediums to mill starches dispersed in ball-mill liquor into powder, where the ball-mill kettle is a ceramic or plastic kettle, the ball-mill mediums are made of one or many ones of different-diameter ceramic or agate balls, and the ball-mill liquor is anhydrous alcohol. The invention remarkably changes the crystal structure of starch from polycrystalline state to amorphous state to cause the molecular weight distribution and the content of straight and branched chains, thus changing starch gelatinating property, rheological property, etc, and giving the starch special properties: good soluability, high water absorptivity, sensitive bioreaction activity, having low-viscosity high-solid content glue system, etc.

The invention discloses a phosphate starch printing paste and a preparation method thereof. Cassava starch is utilized to be reacted with sodium dihydrogen phosphate and sodium hydrogen phosphate in hot air, and urea is adopted as a catalyst to produce phosphate starch. The sodium dihydrogen phosphate and the sodium hydrogen phosphate generate micro sodium metaphosphate at high temperature, and the sodium metaphosphate is crosslinked with the starch, thus the viscosity of the starch is improved. Simultaneously, the urea is used as the catalyst and in esterification with the starch so as to generate hydrophilic carbamic acid ester starch. The phosphate starch produced by adopting the method can be dissolved in cold water; the paste is transparent and has clean color and luster; the sodium metaphosphate is corsslinked with the starch, thus the viscosity and the viscosity stability of the starch are improved, the PVI (polyvinyl isobutyl ether) value is increased, and the preparation method is more suitable for being applied to the printing paste.

The invention relates to a preparation method for cassava starch vegetable gum and vegetable gum and a vegetable capsule which are prepared by the preparation method. The preparation method mainly comprises the following steps: preparing starch milk, gelatinization reaction, dehydration, washing, preparation after dehydration and obtaining gel solution. The preparation method for cassava starch vegetable gum and the vegetable gum and the vegetable capsule which are prepared by the preparation method of the invention have stable product performance, low water content, wide application range, easy storage, no contamination, green environmental protection, wide raw material resources, simple preparation method and easy control.

The invention provides a preparation method of starch octenyl succinate, which aims to solve the problems that the existing preparation methods of starch octenyl succinate have low production efficiency, long time, complicated process, severe environmental pollution and the like. The preparation method sequentially comprises the following steps of: 1) preparing a starch suspension; 2) adjusting the pH value of the starch suspension; 3) diluting octenyl succinic anhydride; 4) adding diluted octenyl succinic anhydride to the starch suspension; 5) adjusting the pH value of the system; 6) rapidlyadding emulsion to a soft packaging bag; 7) placing the soft packaging bag in ultrahigh-pressure equipment for pressurizing; 8) adjusting the pH value to 6.0-6.5; 9) washing away unreacted anhydride;and 10) drying the product, pulverizing and screening to obtain the starch octenyl succinate. The preparation method has the advantages of uniform reaction, simple production process, no environmental pollution and low production cost; and by the preparation method, the reaction time is greatly shortened, the reaction time of the traditional water phase method is shortened to 10-60 minutes from 6hours, and the production efficiency is greatly improved.

The invention relates to a preparation method of an irradiation and chemistry co-modified starch. The preparation method comprises the following steps: irradiating starch by 60 Co gamma rays, and then subjecting the irradiation modified starch to a chemical esterification treatment so as to obtain the irradiation and chemistry co-modified starch. The obtained starch has the characteristics of low gelatinization temperature and strong bonding force, the stability of paste liquid (6%) is good, the viscosity of paste liquid barely changes, the starch is suitable for being used as an adhesive for spraying between layers during the production process of paper and paperboard, the starch has a good bonding force at a low drying temperature, and the drying cost is reduced. At the same time, due to the low primary gelatinization temperature, the peeling strength between the starch and paper or paper machine is reduced, and the phenomenon that the starch is adhered on the cylinder is reduced.

The invention discloses a production method of succinate starch for food industry, which uses native starch as the raw material and produces succinic distarch phosphate by using a crosslinking-esterification multicomponent modification process route in a water phase system. The obtained modified starch product has the favorable properties of high binding strength, high ageing resistance, good moisture retention, high film forming performance, high freezing and thawing stability, high low-temperature storage stability, high viscosity, low gelatinization temperature and the like. Thus, the defects of the starch in food application, such as easy ageing, poor elasticity and ductility, insufficient moisture retention, difficult gelatinization and the like, are overcome, thereby meeting the application requirements for pasteurization, low-temperature storage, refrigerated storage and the like in food processing and sale processes. The invention is applicable to enterprises having production conditions of modified starch, and has no special requirements for production equipment due to the use of a water phase system for production.

The invention discloses a preparation method of crosslinked-acetylated-octenyl succinic acid ester ternary composite modified starch. A gelatinization characteristic of the composite modified starch is further improved to obtain the modified starch with low gelatinization temperature, high peak viscosity, good viscosity stability, strong gel property, good refrigeration performance and high transparency. The preparation method of the starch comprises the steps of: performing crosslinking reaction on the starch, performing acetic esterification and octenyl succinic acid esterification, and obtaining the crosslinked-acetylated-octenyl succinic acid ester ternary composite modified starch after washing, drying, and sieving. The composite modified starch has the characteristics of crosslinked starch, acetylated starch and octenyl succinic acid ester starch simultaneously, and has the advantages of low gelatinization temperature, high peak viscosity, good viscosity stability, strong gel property, good refrigeration performance and high transparency, the gelatinization characteristic of the single-modified starch is improved, and an application performance of the starch is improved.

The invention discloses a processing method of instant kudzuvine root starch, comprising the following steps of: firstly adding 1 part of kudzuvine root starch into ethanol 4-6 times the weight of the kudzuvine root starch at the volume concentration of 50%, stirring at the temperature of 80-85 DEG C for 15-20 min; adding sodium tripolyphosphate 4-7% the weight of kudzuvine root starch or a mixture of Na2HPO4 and NaH2PO4 at the weight ratio of 1:1, filtering, drying at low temperature until the water content reaches 8-12%, crushing, performing an esterification reaction at the temperature of 140-150 DEG C for 2-3 hours, and finally adding cane sugar or maltodextrin or a mixture of cane sugar and maltodextrin 10-20% the weight of kudzuvine root starch after esterification so as to obtain the instant kudzuvine root starch. According to the instant kudzuvine root starch obtained by the processing method, gelatinization temperature is obviously decreased, starch paste transparency is remarkably increased, reconstituability is greatly raised, and instant performance of kudzuvine root starch is greatly enhanced in comparison with original kudzuvine root starch.

The invention discloses a production technology of plasterboard modified starch, comprising the following steps of mixing, degeneration reaction, neutralization reaction, physical synergism, screening, weighing and packaging. The invention combines the advantages of various modified starches, has the advantages of strong size film strength, transparency, good water absorption, good dispersion, good gliding property, low gelatinization temperature, strong paste liquid bond force, good adsorbability, easy dissolution, good film forming ability, weak retrogradation, good elasticity, smoothness, flexibility, tough and elastic size film, nontoxicity, tastelessness, safe use, convenient operation, large production scale, little investment, low energy consumption, less pollution, high production efficiency, stable and reliable product quality and the like and is widely applied to gypsum products.

The invention relates to a processing method of moisturized instant rice noodles with canna, which belongs to the technical field of food processing. The processing method comprises the following steps: with canna starch and rice as main raw materials, firstly, grinding and sieving the rice to obtain rice flour with certain grain fineness, uniformly mixing the canna starch with the rice flour according to a certain proportion, adding a proper amount of water to regulate the moisture of the mixed materials, processing the materials into steamed rice noodles by a self-steaming rice noodle machine, finally, carrying out standing gelatinization and re-steaming process to obtain the moisturized instant rice noodles with the canna, and packaging the moisturized instant rice noodles together with seasoning packets so as to obtain a finished product. According to the processing method, the canna starch is taken as one of the main raw materials, so that the transparency of the final product is greatly improved, and the elasticity and toughness of the final product are obviously improved; besides, the moisturized instant rice noodles with the canna, produced by the processing method, is very convenient to eat, namely, the moisturized instant rice noodles can be eaten only after being brewed by warm water for several minutes and mixed with seasonings or after being directly mixed with the seasonings without brewing.

The invention discloses a glue for producing corrugated cardboard at constant pressure and low temperature and a preparation process thereof. The glue provided by the invention comprises the followingraw materials in parts by weight: 300-500 parts of cassava starch, 30-40 parts of copiesalkali solution, 1-8 parts of anhydrous calcium chloride , 1000-1500 parts of water, 2-5 parts of borax, 0.1-2parts of additives and 1-5 parts of a stabilizer. By adding the anhydrous calcium chloride, the invention promotes the starch adhesive, reduces the solubility of starch macromolecule and the gelatinization temperature of the glue, and greatly improves the viscosity and the stability of the glue. The glue preparation process provided by the invention controls the temperature of the reaction systembelow 26 DEG C, and the lower the water temperature is, the lower the gelatinization temperature of the obtained starch glue is. Adopting the glue provided by the invention to produce the corrugated cardboard, the cardboard has good adhesion, is not easy to deform at high temperature, reduces the loss of equipment, saves energy and starch consumption, and optimizes the working environment of workers.