42results about How to "Raise the gelatinization temperature" patented technology

The invention provides a modified starch, which comprises the following components by weight: 100 parts of corn starch, 1-4 parts of sodium trimetaphosphate, 0.6-1 part of NaOH, 0.8-1.5 parts of HCl and 130-140 parts of mixing water. The modified starch possesses the advantages of good flowability, certain lipophilicity, high gelatinization temperature, stable viscosity and good anti-shearing ability, and can replace partial polyether glycol and partial isocyanate in the production of polyurethane foamed plastics.

The invention relates to a preparation method for an instant lotus seed and tremella soup block. The preparation method comprises the following steps: putting tremella into water and boiling with big fire for 10-15 minutes; directly adding washed dried lotus seeds and boiling with the big fire for 5-10 minutes; boiling with gentle fire for 10-20 minutes; adding 0.1-0.3% of lotus seed starch while a mixture is hot; adding white granulated sugar or rock candy, and agitating and dissolving; mixing to be uniform; instantly freezing the lotus seed and tremella soup at temperature ranging from -30 DEG C to -40 DEG C until the central temperature ranging from -20 DEG C to -25 DEG C is reached; freezing for 4-6 hours; freezing and drying by using a program temperature raising method, wherein drying and sublimation parameters are as follows: the cabin pressure is 130-140Pa, and the temperatures and the time are -10 DEG C (2 hours), -5 DEG C (5 hours) and 0 DEG C (2 hours): drying and decomposing, wherein the cabin pressure is 50-70Pa, the temperatures are 10 DEG C, 20 DEG C, 30 DEG C and 40 DEG C and the time is 2 hours; sealing, sterilizing and packaging by inflating nitrogen. The preparation method is small in energy consumption, low in cost and long in guarantee period; the previous flavor and nutrition of foods are kept and the instant lotus seed and tremella soup block can be eaten after being blended with cold boiled water.

The invention discloses a starch octenylsuccinate-zein compound and a preparation method thereof. The starch octenylsuccinate-zein compound is prepared by performing winding and packing on the surfaceof starch octenylsuccinate with zein. According to the starch octenylsuccinate-zein compound disclosed by the invention, the characteristics that the zein can dissolve in an ethanol solution of 60%-95%, but cannot dissolve in water or anhydrous ethanol are utilized, firstly, the zein dissolves in an ethanol solution of 80%, and then the ethanol is evaporated by a rotating steaming instrument, sothat the zein is gradually separated out on the surfaces of SSOS granules to form an SSOS-zein compound. Through the preparation method disclosed by the invention, the characteristics of solubility, emulsibility, heat stability, viscosity and the like of the obtained SSOS-zein compound are changed, so that when the compound is applied to foods, some unique processing characteristics and some unique functional characteristics can be given to a food system, the quality of the products is improved, and the functions of improving the processing technology and the like can be achieved, and the application range of a starch-protein copolymer in industry is extended.

The invention provides an adhesive used by building materials, the adhesive is powder manufactured by adopting corn starch and solid sodium hydroxide as raw materials, and the mixture ratio of the corn starch to sodium hydroxide is (5-15):1. The preparation method of the adhesive comprises the steps as follows: the solid sodium hydroxide is crushed, and mixed with the corn starch while stirring, so as to become loose granules which are then cooled and crushed to form the finished product. The adhesive has the advantages of simple manufacturing process, lower cost, high viscosity and no pollution.

The invention provides a preparation method of medicinal carboxymethyl starch. The preparation method of the carboxymethyl starch is characterized by comprising the steps of adding ethanol, mixing and heating, adding alkali liquor, adding chloroacetic acid, adding ethanol for the second time, adding alkali liquor for the second time, adding chloroacetic acid for the second time, neutralizing, dehydrating, washing, drying, discharging powder and the like; the medicinal carboxymethyl starch with the substitution degree of 0.28 can be prepared; the finished product can be swelled in a small amount of cold water; particles are expanded and insoluble after absorbing water, and do not form a colloidal solution, the solubility in water is increased with the increase of the substitution degree, the substitution degree is low, and the gelatinization temperature is high. Conditions that the medicinal carboxymethyl starch is used as an efficient disintegrating agent and excipient of insoluble drugs and soluble drug tablets are satisfied.

The invention discloses a prepacked ready-to-eat fish ball and a processing method thereof. The prepacked ready-to-eat fish ball comprises the following active ingredients in percentage by weight: 65.0-75.0% of minced fillet, 0.2-0.3% of composite phosphate, 0.5-0.8% of edible salt, 1.5-2.0% of white granulated sugar, 0.5-0.7% of aginomoto, 0.15% of xylose, 0.2% of glucose, 0.5-1.5% of curdlan gum powder, 2.0-6.0% of high amylase corn starch, 3.0-9.0% of MTG modified wheat gluten, 5.0-15.0% of water, and no more than 6% of auxiliaries, spices, seasonings and edible essences; the processing method comprises the following steps: pretreating, performing empty cutting, salt cutting and mixed cutting, forming, gelatinizing, curing, oil frying, cooling, packing, performing two-stage sterilization, and cooling, thus obtaining the prepacked ready-to-eat fish ball. According to the prepacked ready-to-eat fish ball and the processing method thereof, the phenomena that the tissues of the traditional fish ball are seriously destroyed during high-temperature frying and high-temperature sterilization procedures to further cause the poorer mouth feeling can be solved.

The invention discloses a method for producing instant rice noodles by adding annealed corn starch. The instant rice noodles produced by taking early indica rice as a main raw material, adding annealed corn starch, processing the materials through a non-frying curing process and preparing seasoning packets with different flavors can be eaten after being mixed with boiling water for 3-5 minutes. The instant rice noodles produced by the method contain the annealed corn starch; the corn starch is annealed, so that the pasting temperature of the corn starch can be increased, the pasting temperature range of the corn starch can be reduced, the shear resistance, the thermal stability and the freezing-thawing stability of the corn starch are improved, and the rice noodles are low in breaking rate and relatively pure white in color.

The invention relates to a processing method of using bean vermicelli leftovers for preparing dietary fiber substitute materials, which comprises the following steps: removing non-resistant starch parts from bean vermicelli leftovers through pulverization and enzyme liquefaction and saccharification; then, carrying out centrifugal separation and micro wave drying; and finally, carrying out super fine pulverization for preparing the dietary fiber substitute materials. The method utilizes the bean vermicelli leftovers as raw materials, solves the reutilization problem of the bean vermicelli leftovers, and can obtain the dietary fiber substitute materials, the processing quality of the obtained dietary fiber substitute materials is better than that of the traditional dietary fiber, and can be matched with various food major ingredients when being used as auxiliary ingredients, various series of downstream products can be developed easily, the resources of raw materials are wide, the price is proper, and the invention has wide market prospects.

The present invention relates to a method for preparing a silane starch, especially to a method for preparing the silane starch using dry fluidization method. The invention provides a silane starch with a steady quality and a high efficiency. The invention using the following technical proposal that the feed proportioning is based on the mass of the starch, wherein other raw materials contain from 1.0 percent to 12.0 percent by weight of dimethyldichlorosilane or hexamethyldisiloxane to the mass of the starch, from 0.5 percent to 10.0 percent by weight of methanol to the mass of the starch, and from 5.0 percent to 20.0 percent by weight of water to the mass of the starch.

The invention discloses a hydroxypropyl tapioca starch-zein compound and a preparation method of the hydroxypropyl tapioca starch-zein compound. The hydroxypropyl tapioca starch-zein compound is prepared by winding and wrapping zein on the surface of a hydroxypropyl tapioca starch. The characteristic that the zein can be dissolved in an ethanol solution of 60%-95% but cannot be dissolved in waterand absolute ethyl alcohol is used, the zein is firstly dissolved in the ethanol solution of 70%, then the hydroxypropyl tapioca starch is added into the completely dissolved zein solution and fully mixed, the mixture is added into cold water to reduce the concentration of ethanol, the zein is dissolved out from the ethanol solution and is self-assembled, the hydroxypropyl tapioca starch is adhered, wound and wrapped through the self-adhesion and the rearrangement and integration of the space structure in the self-assembly process, so that the hydroxypropyl tapioca starch-zein compound is formed. The particle morphology, the average grain diameter, the pasting property, the thermal property and the like of the compound are changed to a certain extent, unique processing and functional characteristics are given to the food system, and the product quality is improved.

A method for preparing silane starch relates to a method for preparing silane starch, in particular to the preparation of silane starch by a fluidized dry method. The invention provides a silane starch with stable product quality and high production efficiency. The invention adopts the following technical scheme, the ratio of raw materials is based on the quality of starch, and the percentages of other raw materials relative to the quality of starch are: 1.0-12.0% of dichlorodimethylsilane or hexamethyldisiloxane, 0.5-10.0% of methanol %, water 5.0-20.0%.

The invention discloses anti-gelatinization alums-free convenience vermicelli and a production method thereof; the method comprises the steps of taking 10-12 kg of sweet potato starch, 500-600 g of Konjac powder, 30-60 parts of composite phosphate, 100-200 g of starch acetate, and 200-500 g of soybean isolate proteins, mixing well to obtain mixed powder, adding 1-1.2 Kg of water to provide high pulping rate, adding into vermicelli machine, 3-4 h of precipitation ageing, vermicelli are charged into 2 hours at -5 DEG C, soaking in water for 3 min, drying in a microwave dryer at 70-90 DEG C, drying speed here, drying for 20-30 min, coagulating for 3-4 h, soaking in water for 3 min, and drying in a microwave oven at 70-90 DEG C, controlling moisture to 10-12%, and packaging. By adding the crosslinked starch, molecular chain is extended, expansion power is reduced, and toughness of vermicelli is improved; by using microwave drying method, pore-forming rate of vermicelli is increased, and rehydration rate of the vermicelli is increased.

The invention provides a modified starch, which comprises the following components by weight: 100 parts of corn starch, 1-4 parts of sodium trimetaphosphate, 0.6-1 part of NaOH, 0.8-1.5 parts of HCl and 130-140 parts of mixing water. The modified starch possesses the advantages of good flowability, certain lipophilicity, high gelatinization temperature, stable viscosity and good anti-shearing ability, and can replace partial polyether glycol and partial isocyanate in the production of polyurethane foamed plastics.

The invention discloses tea-fragrance instant pea vermicelli. The tea-fragrance instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.2 parts of sweet potato leaves, 0.7-0.8 part of longan flowers, 1-1.1 parts of officinal magnolia fruits or seeds, 0.9-1.1 parts of cortex fraxini, 0.9-1 part of aster, 20-23 parts of pitayas, 14-16 parts of green tea, 20-22 parts of peanut kernels, 10-12 parts of chopped green onions, 20-23 parts of preserved eggs, 10-12 parts of table salt, 2-3 parts of sodium alginate, and an appropriate amount of neutral protease. The vermicelli disclosed by the invention has light tea fragrance after being soaked, so that the vermicelli can promote the appetite and refresh the mind; the added pitayas are rich in a great quantity of fruit flesh fibers, carotene, vitamins B1, B2, B3, B12 and C and the like. In addition, according to the instant pea vermicelli disclosed by the invention, varied Chinese herbal medicines are added in the processing course, so that the efficacies of stopping bleeding, reducing blood sugar, easing constipation, promoting urination, promoting lactation, removing toxicity, clearing heat, drying dampness, and removing liver fire for improving eyesight can be achieved.

The invention discloses wine flavored qi-tonifying instant pea vermicelli. The wine flavored qi-tonifying instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.2 parts of water chestnuts, 0.9-1 part of gorgon fruits, 0.8-0.9 part of Chinese knotweed herb, 1.1-1.2 parts of abrus herb, 0.9-1 part of Falsesour cherry roots, 18-20 parts of crab meat, 18-20 parts of chicken tongue tips, 18-20 parts of Chestnut mushrooms, 14-16 parts of codonopsis pilosula, 20-22 parts of white wine, 10-12 parts of table salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. According to the vermicelli, the added Chestnut mushrooms have relatively high zinc content and are good for developing brains, keeping oxyopia, promoting wound healing, inhibiting common hypertension and diabetes mellitus and resisting ageing; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the wine flavored qi-tonifying instant pea vermicelli has the effects of tonifying qi and tonifying spleen, promoting diuresis and promoting lactation, relieving restlessness and quenching thirst, tonifying qi and tonifying yang, and warming and tonifying kidney.

The invention relates to a collagen-based cell scaffold with the property of promoting angiogenesis and a preparation method thereof. This method first adopts the wet oxidation method to prepare the oxidized starch containing carboxyl, then in the catalysis of 1-(3-dimethylaminopropyl)-3-ethyl carbodiimide hydrochloride and N-hydroxysuccinimide Under the action, the amidation reaction between the oxidized starch carboxyl group and the collagen amino group is realized, and the collagen-based cell scaffold with uniform and controllable microscopic pore structure, good mechanical properties and angiogenesis-promoting performance is prepared by regulating the carboxyl group content of the oxidized starch. The collagen-based cell scaffold microenvironment prepared by the present invention can promote the gradual transformation of adipose stem cells from adhesion growth to aggregation growth in the scaffold, and then induce adipose stem cells to regulate the high expression of endothelial vascular growth factor and fiber growth factor, promote wound angiogenesis, and accelerate wound surface of healing. The collagen-based cell scaffold provided by the invention has potential market application prospects in the field of biomedical materials.

The invention relates to a collagen-based cell scaffold with vascular regeneration promoting performance and a preparation method thereof. According to the method, firstly, oxidized starch containingcarboxyl is prepared by employing a wet oxidation method; subsequently, an amidation reaction between the carboxyl of the oxidized starch and amidogen of collagen is realized under the catalytic action of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and N-hydroxysuccinimide; and the collagen-based cell scaffold with a uniform and controllable microscopic porous structure, a good mechanical property and the vascular regeneration promoting property is prepared by regulating the carboxyl content of the oxidized starch. The microenvironment of the collagen-based cell scaffold prepared by the invention can promote adipose-derived stem cells gradually transformed from adherent growth to aggregate growth in the scaffold, thereby inducing the adipose-derived stem cells to regulate high expression of a vascular endothelial growth factor and a fibroblast growth factor, promoting vascular regeneration of a wound, and accelerating healing of a wound surface. The collagen-based cellscaffold provided by the invention has potential market application prospects in the field of biomedical materials.

The invention relates to a microwave-assisted method for synthesis of oxidized corn starch from a composite oxidant and a composition. The method includes the steps of: preparing corn starch into a starch emulsion, using hydrochloric acid to adjust the pH value to a set value; then transferring the starch emulsion into a three-neck flask, adding an FeSO4 catalyst, and slowly adding the composite oxidant dropwise under a constant pressure to undergo constant temperature reaction under microwave irradiation, then adding a sodium sulfite aqueous solution to terminate reaction; conducting washing with distilled water and ultra-pure water in order several times, and carrying out suction filtration after each washing, subjecting the filtrate to detection by KSCN, HNO3, BaCl2 and AgNO3 in order until the system is free of Fe<2+>, SO3<2->, SO4<2-> and Cl<->; and carrying out pressure reduced drying and crushing. The method is employed to synthesize the oxidized corn starch, by means of microwave-assisted synthesis, the shortest reaction time can be 21min, the needed starch emulsion has a higher concentration, and less wastewater is generated.

The invention discloses watermelon flavored instant pea vermicelli. The watermelon flavored instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.1 parts of eucommia ulmoides leaves, 0.9-1 part of grape leaves, 0.8-0.9 part of officinal magnolia bark flowers, 0.7-0.9 part of roots of great burdock, 20-22 parts of red phaseolus beans, 22-25 parts of watermelons, 13-15 parts of honey, 10-12 parts of white granulated sugar, 20-22 parts of pig ears, 12-15 parts of soybean sauce, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli has comprehensive nutrients and is sweet and delicious; the added red phaseolus beans have good effects of relaxing bowel, lowering blood pressure, lowering blood fat, adjusting blood glucose, preventing calculus, building body and losing weight, and are good for patients with heart diseases, nephropathy and edema; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process, so that the watermelon flavored instant pea vermicelli has the effects of dispelling wind and eliminating dampness, inducing diuresis to alleviate edema, dispelling wind and clearing away internal heat, removing toxicity for detumescence, resisting ageing, and invigorating the kidney and strengthening Yang.

The invention discloses a hydroxypropyl tapioca starch-zein compound and a preparation method of the hydroxypropyl tapioca starch-zein compound. The hydroxypropyl tapioca starch-zein compound is prepared by winding and wrapping zein on the surface of a hydroxypropyl tapioca starch. The characteristic that the zein can be dissolved in an ethanol solution of 60%-95% but cannot be dissolved in waterand absolute ethyl alcohol is used, the zein is firstly dissolved in the ethanol solution of 70%, then the hydroxypropyl tapioca starch is added into the completely dissolved zein solution and fully mixed, the mixture is added into cold water to reduce the concentration of ethanol, the zein is dissolved out from the ethanol solution and is self-assembled, the hydroxypropyl tapioca starch is adhered, wound and wrapped through the self-adhesion and the rearrangement and integration of the space structure in the self-assembly process, so that the hydroxypropyl tapioca starch-zein compound is formed. The particle morphology, the average grain diameter, the pasting property, the thermal property and the like of the compound are changed to a certain extent, unique processing and functional characteristics are given to the food system, and the product quality is improved.

The invention provides annealed modified starch and a preparation method and application thereof, and belongs to the technical field of starch modification. The preparation method comprises the following steps: placing starch in an ethanol water solution for annealing treatment to obtain annealed modified starch; and the time of the annealing treatment is 0.5-3 hours. According to the preparation method provided by the invention, annealing treatment is performed in an ethanol water solution, so that swelling of starch particles and leaching of amylose can be inhibited, and the viscosity, swelling force and solubility of starch paste are remarkably reduced; meanwhile, the gelatinization temperature of the starch is increased, and the enthalpy change value of the starch is remarkably reduced; the annealing treatment has little influence on long-range and short-range ordered structures of the starch; annealing treatment in the ethanol water solution is a safe and green method, and the thermal stability of the starch paste can be remarkably improved.

The invention discloses instant pea vermicelli capable of tonifying the kidneys. The instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 0.8-0.9 part of buddleja officinalis, 1-1.1 parts of cyclocarya paliurus leaves, 0.9-1 part of morinda officinalis, 1-1.2 parts of cistanche salsa, 0.7-0.9 part of durian kernel, 20-22 parts of pig cartilage, 20-22 parts of Chinese yam, 13-15 parts of apple vinegar, 18-20 parts of water chestnut, 12-15 parts of persimmon exocarp, 10-12 parts of black tea powder, 10-12 parts of salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli disclosed by the invention is abundant in nutrient and delicious; and the content of phosphorus in the added water chestnut is the highest in the content of the all stem vegetables, wherein puchiin has a certain inhibiting effect on staphylococcus aureus, escherichia coli and pseudomonas aeruginosa. In addition, a plurality of Chinese herbal medicines are added in the processing process, so that the instant pea vermicelli has the efficacies of invigorating the spleen to eliminate dampness, clearing away heat and toxic materials, soothing the liver, regulating qi, nourishing yin, tonifying the kidneys, dispelling wind and eliminating dampness.

The invention discloses oil-proof anti-temperature plant fiber tableware which is prepared from the following raw materials in parts by weight: 25-30 parts of bamboo shoot shell, 14-18 parts of water spinach stalk, 8-12 parts of bagasse powder, 18-24 parts of sweet potato starch, 10-15 parts of mung bean, 8-10 parts of ternary carboxyl chloride-acetate resin, 1-2 parts of emulsified silicone oil and 2-4 parts of Japanese fischer-tropsch wax. Compared with the prior art, the oil-proof anti-temperature plant fiber tableware disclosed by the invention has the following advantages: agricultural and sideline products are used as main raw materials; the sweet potato starch and ternary carboxyl chloride-acetate resin, emulsified silicone oil and Japanese fischer-tropsch wax act together to enhance the tensile strength and internal toughness of the product; and by adding the bamboo shoot shell, water spinach stalk and mung bean, the strength of the finished product of tableware can be improved, hot oil at 120 DEG C or boiling hot water contained in the product does not leak within 4-5 hours, and the product can be used safely.

The invention discloses a preparation method of canna edulis ker cross-linked modified starch. The method comprises the following steps: (1), preparing a starch solution; (2), carrying out constant-temperature stirring reaction; (3), carrying out suction filtration and washing; (4), performing drying; (5), performing pulverizing; and (6), performing screening to obtain the canna edulis ker cross-linked modified starch. In the preparation process, two or more than two starch molecules are bridged together under the action of the cross-linking agent by controlling the cross-linking degree to form a starch derivative with a multi-dimensional network structure, and the network structure can enhance the interaction among starch particles, so that the starch particles are not easy to gelatinizein boiling water; and the gelatinization stability of the product can be maintained in the sterilization operation. Compared with original starch, the crosslinked starch has the advantages that the gelatinization temperature is increased, the viscosity and the thermal stability are improved, and the heat resistance and the shearing resistance are enhanced. The cross-linked modified starch preparedby the invention can be applied to food additives or adhesives, and can be used for industrial production.

The invention discloses a low-temperature fast-polymerizing starch-based superabsorbent polymer. The starch-based superabsorbent polymer is prepared by the following steps: (1) dissolving starch in water to make a homogenate, and the content of the starch in the homogenate is The content is 30-50%; add an acid modifier to the homogenate, react at 40-50°C for 0.5-1.5h, and dry to obtain acid-modified starch; (2) After dissolving the acid-modified starch in water, add persulfuric acid Salt initiator, stirred and reacted for 30-60min under the protection of inert gas; then added acrylic substance and cross-linking agent, stirred and reacted for 20-30min at 40-60°C; washed and dried the reaction product to obtain the product. The starch-based superabsorbent polymer of the present invention is prepared by rapid polymerization under low temperature conditions. It has strong water absorption capacity and good salt tolerance, and can be mixed with ordinary fertilizers without increasing operating costs. To achieve the effect of increasing production and increasing efficiency.

The invention discloses spicy instant goat bone and pea vermicelli. The spicy instant goat bone and pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 0.9-1 part of Yumeiren, 1-1.1 parts of lotus leaves, 0.8-0.9 part of common cnidium fruits, 1-1.2 parts of flowers of miquel linden, 0.9-1.1 parts of leaves of Falsesour cherry, 20-22 parts of pod peppers, 25-28 parts of mung bean starch, 20-22 parts of goat bones, 12-15 parts of lotus seeds, 12-15 parts of hawthorn fruits, 10-12 parts of table salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli provided by the invention has abundant nutrients, is spicy, palatable and delicious, is convenient and rapid to eat and is a good item for living and traveling; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the spicy instant goat bone and pea vermicelli has the effects of expanding blood vessels, eliminating summer-heat by cooling, lowering blood pressure, tonifying spleen and invigorating splenic yang, nourishing yin and tonifying spleen.