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Composite modified starch, preparation method and application thereof

A technology for compounding modified starch and starch, applied in food preparation, application, food science and other directions, can solve the problems of acetic anhydride being irritating, unsuitable for the food industry, and having a starchy taste in the mouth, achieving good freeze-thaw stability and convenience. Promotion and use, strong water retention effect

Inactive Publication Date: 2011-02-09
内蒙古奈伦农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many denaturation methods for starch at present, the use of these denatured starches in food, especially meat products, generally has many defects such as hard and inelastic, starchy taste, and rough texture. After esterification of acetic anhydride, relatively excellent properties can be obtained, such as strong shear resistance, high temperature resistance, high cohesiveness, and good freeze-thaw stability, but acetic anhydride is irritating and harmful to human health, so it is not suitable for use in Food industry, and the cost of the resulting product is high, which is not conducive to widespread application

Method used

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  • Composite modified starch, preparation method and application thereof
  • Composite modified starch, preparation method and application thereof
  • Composite modified starch, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation of embodiment 1 potato compound modified starch

[0037] Prepare potato compound modified starch according to the following steps:

[0038] 1. Dissolve 3.0 grams of sodium sulfate and 0.2 grams of sodium hydroxide in 100 grams of demineralized water, and stir thoroughly to obtain a uniform solution;

[0039] 2. Add 100 grams of potato starch to the above solution, mix evenly, adjust the pH value to 10.0 with 4% by mass sodium hydroxide solution, and heat it to 42°C in a water bath to obtain starch milk;

[0040] 3. Add 0.05 g of sodium trimetaphosphate to the above starch milk, keep the pH value at 10.0 and react for 2.5 hours;

[0041]4. Neutralize the starch milk pH to 8.0 with 10% hydrochloric acid, and then cool down to 20°C;

[0042] 5. Add 0.4 g of succinic anhydride for esterification, and maintain the pH value at 8.0. After the reaction is completed (when the succinic anhydride is added and the pH value no longer changes), neutralize the pH of ...

Embodiment 2

[0044] The preparation of embodiment 2 cassava compound modified starch

[0045] Prepare cassava compound modified starch according to the following steps:

[0046] 1. Dissolve 5.0 grams of sodium chloride and 0.8 grams of potassium hydroxide in 150 grams of demineralized water, and stir thoroughly to obtain a uniform solution;

[0047] 2. Add 100 grams of tapioca raw starch to the above solution, mix evenly, adjust the pH value to 11.5 with a sodium hydroxide solution with a concentration of 4% by mass percentage, and heat it to 42°C in a water bath to obtain starch milk;

[0048] 3. Add 0.03 g of sodium trimetaphosphate to the above starch milk, keep the pH value at 11.5 and react for 2.5 hours;

[0049] 4. Use 10% hydrochloric acid to neutralize the pH value of the starch milk to 9.0, and then lower the temperature to 30°C;

[0050] 5. Add 0.5 g of succinic anhydride for esterification, and maintain the pH at 9.0. After the reaction is completed, neutralize the starch mil...

Embodiment 3

[0052] The preparation of embodiment 3 corn composite modified starch

[0053] Prepare corn composite modified starch according to the following steps:

[0054] 1. Dissolve 1.0 g of sodium sulfate and 0.2 g of sodium hydroxide in 100 g of demineralized water, and stir thoroughly to obtain a uniform solution;

[0055] 2. Add 100 grams of raw corn starch to the above solution, mix well, adjust the pH value to 11.5 with a sodium hydroxide solution with a concentration of 4% by mass percentage, and heat it in a water bath to 42°C at the same time to obtain starch milk;

[0056] 3. Add 0.01 g of sodium trimetaphosphate to the above starch milk, keep the pH value at 10.0 and react for 1.5 hours;

[0057] 4. Use 10% hydrochloric acid to neutralize the pH value of the starch milk to 9.0, and then lower the temperature to 30°C;

[0058] 5. Add 0.3 grams of succinic anhydride for esterification, and maintain the pH value at 9.0. After the reaction is completed (when the succinic anhyd...

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Abstract

The invention provides a preparation method of composite modified starch, comprising: carrying out crosslinking by crosslinker sodium trimetaphosphate; and then esterfying by succinic anhydride. The invention also provides a composite modified starch prepared with the method and application thereof.

Description

technical field [0001] The present application relates to a method for preparing a composite modified starch and the composite modified starch prepared by the method. In particular, the composite modified starch can be used as an additive in the food industry, especially in the meat industry. Background technique [0002] In the processing of food, especially meat products, natural starch has been used as a thickener to improve the water retention and structure of food; as an excipient and filler to improve the appearance and yield of the product. However, in the processing of certain products, natural starch and single modified starch cannot meet certain process requirements. Therefore, people use the compound denaturation method of starch to improve the basic characteristics of its molecules, and produce compound modified starch that can meet the requirements of different food processing techniques. Modified starch refers to reacting starch with chemical reagents, attachi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/03A23L1/09C08B31/00C08B31/02A23L29/219
Inventor 邬丽清吕春林周庆锋
Owner 内蒙古奈伦农业科技股份有限公司
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