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Method for producing cassava modified starch for wrapping fried foods

A technology of modified starch and fried food, which is applied in the field of food additives to achieve the effects of improving shelf life, broad market prospects, gelatinization and film-forming properties

Inactive Publication Date: 2012-02-29
广西农垦明阳生化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] From the open literature, we can learn that tapioca starch is used as raw material, phosphorus oxychloride is used as crosslinking agent, citric acid is used as esterification agent, and wet crosslinking-esterification-granulation-high-temperature drying-backwater The chemical and physical denaturation process route, the method of preparing modified starch for fried food breading through multiple denaturation, there is no public literature report on the development of modified starch for fried food breading by using the above raw materials and technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] at 32m 3 In a reaction tank with a volume of 15 tons, dry starch weight 15 tons is added with water to adjust the slurry, the slurry concentration is 40%, the temperature of the slurry is controlled at 25-26°C, 1.2 tons of sodium sulfate is added to the tapioca starch slurry, stirred for 20 minutes, and the weight is added Concentration 5% sodium hydroxide aqueous solution pH value 10.5, activation reaction 20 minutes, control slurry temperature 38 ℃, add weight 15kg phosphorus oxychloride, use weight concentration 5% sodium hydroxide aqueous solution slurry to maintain pH value 10.5, react 40 Minutes, when the reaction is completed, lower the temperature by 30°C, add 10% hydrochloric acid by weight to adjust the pH value to 9.0, slowly add 225 kg of citric acid to adjust the pH value to 2.5, and react for 30 minutes. After washing and centrifuging, the starch Make granules of average size, dry the moisture to 13%, put it in a high-temperature equipment and heat it to 1...

Embodiment 2

[0029] at 32m 3 In a reaction tank with a volume of 15 tons, dry starch weight 15 tons is added with water to adjust the slurry, the slurry concentration is 39%, the temperature of the slurry is controlled at 28°C, 1.125 tons of sodium sulfate is added to the tapioca starch slurry, stirred for 20 minutes, and the weight concentration is 5 % sodium hydroxide aqueous solution pH value of 10.4, activating reaction for 20 minutes, control slurry temperature 36 ° C, add 13.5 kg of phosphorus oxychloride in weight, use 5% sodium hydroxide aqueous solution to maintain pH value of 10.4, react for 50 minutes When the reaction is completed, reduce the temperature to 28°C, add sulfuric acid with a weight concentration of 14% to adjust the pH value to 8.8, slowly add 270kg citric acid, adjust the pH value to 2.0, and react for 28 minutes. After washing and centrifuging, use a granulator to make the starch Particles with average size, dried to 13% moisture, placed in high-temperature equip...

Embodiment 3

[0031] at 32m 3 In a reaction tank with a volume of 15 tons of absolute dry starch, add water to adjust the slurry, the concentration of the slurry is 38%, adjust the temperature of the starch slurry to 25°C, add 1.050 tons of sodium chloride to the tapioca starch slurry, stir for 20 minutes, and add the weight The pH value of the sizing liquid with a concentration of 4% sodium hydroxide aqueous solution is 10.3, and the activation reaction is 20 minutes. Minutes, when the reaction is completed, lower the temperature by 25°C, add hydrochloric acid with a weight concentration of 16% to adjust the pH value to 8.6, slowly add 330kg citric acid, adjust the pH value to 3.0, and react for 30 minutes. After washing and centrifuging, use a granulator to make the starch Form into particles of average size, dry the moisture to 12%, put it in a high-temperature equipment and heat it to 140°C for 3.5 hours, cool to room temperature and control the moisture to 14% by spraying and dehumidif...

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Abstract

The invention discloses a method for producing modified starch for wrapping fried foods. In the method, cassava starch is used as a raw material, phosphorus oxychloride is used as a crosslinking agent, citric acid is used as an esterifying agent, a wet-process crosslinking-esterification-granulation-high-temperature drying-water returning chemical and physical modification process route is adopted, and multiple modification methods are used for preparing the modified starch for wrapping fried foods. In the invention, a technical process of combining a wet process and a dry process is adopted,the grain form of the starch is changed by a physical method, advantages complementation is realized, and the process flow is simple and applicable. The modified starch has the characteristics of high high-temperature expandability, high stability, high gelatinous property, high film forming property and the like; the use performance of the starch is improved; and the modified starch can improve the appearance, color and mouthfeel of fried food products and increase the tenderness-keeping and juice-retaining properties of products. Meanwhile the modified starch can reduce the used amount of athickening agent, reduce cost and improve the product yield.

Description

technical field [0001] The invention relates to a food additive, in particular to a production method of cassava modified starch for coating fried food. Background technique [0002] Fried food is more and more popular in the market. This type of food is mostly based on starch, carbohydrates, and protein. In the production process, the product is wrapped with flour and then fried at high temperature. Coating powder is a kind of pre-mixed powder, which is made of flour or starch as the main material, and is mixed with additives such as thickeners, seasonings, and colorants. Its main function is to increase the added value of the product. The original breading flour used only flour as the main raw material, but because the flour absorbs a lot of oil during frying, and the shelf life is not long, the product will soften if left for a long time, reducing the taste of the product. Therefore, single-modified starch can no longer meet certain performance and granule state. Only co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04C08J3/24C08K3/32C08L3/06A23P1/08A23L29/30A23P20/12
Inventor 陈江枫冯琳潘瑞坚梁著棋曾成伟玉琼广梁露锋黄晓英
Owner 广西农垦明阳生化有限公司
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