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Corn viscose-starch gel and preparation method thereof

A technology of corn fiber glue and starch, which is applied in the field of food processing, can solve problems such as impact, and achieve the effects of high efficiency, simple processing process, and delaying the occurrence of aging

Inactive Publication Date: 2015-04-01
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the impact of the long-term aging process of starch on the quality of starchy foods, provide a corn fiber glue-starch mixed gel and its preparation method, and use corn fiber glue to delay the long-term aging of starch

Method used

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  • Corn viscose-starch gel and preparation method thereof
  • Corn viscose-starch gel and preparation method thereof
  • Corn viscose-starch gel and preparation method thereof

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preparation example Construction

[0030] The preparation method of corn fiber glue-starch gel of the present invention, comprises the steps:

[0031] a) Extracting corn viscose: using commercially available corn fiber as a material to extract corn viscose, wherein the protein content of corn viscose is 0.4-9%, the fat content is 0.24-0.5%, and the intrinsic viscosity is 1.35-1.71dL / g;

[0032] b) Preparation of corn fiber glue solution: the corn fiber glue is prepared into a clear solution with a mass fraction of 0.1-1.0%, and the stirring time is 8-12 hours;

[0033] c) Preparation of corn fiber glue-starch suspension: take ungelatinized starch and add corn fiber glue solution to prepare a suspension. The mass fraction of starch accounting for the total mass of starch and corn fiber glue solution is 5-25%. Stir the suspension at room temperature for 1-2 hours, and add sodium azide, which accounts for 0.02-0.04% of the total mass of the product;

[0034] d) Stirring and heating gelatinization: the corn viscos...

Embodiment 1

[0039] The corn fiber glue-starch gel of embodiment 1, its composition is: the ratio of corn starch and corn fiber glue is 136:1 (by mass ratio), and wherein, protein content is 0.4% in the corn fiber glue, and fat content is 0.24%, intrinsic viscosity is 1.35dL / g. Specific steps are as follows:

[0040] a) selecting commercially available corn fiber as a material to extract corn viscose, wherein the protein content of corn viscose is 0.4%, the fat content is 0.24%, and the intrinsic viscosity is 1.35dL / g;

[0041] b) Preparation of corn fiber glue solution: the corn fiber glue was prepared into a clear solution with a mass fraction of 0.1%, and the stirring time was 8 hours;

[0042] c) Preparation of corn fiber glue-starch suspension: get 3.4g ungelatinized starch and add the corn fiber glue solution prepared in 25g step b to prepare a suspension, wherein starch accounts for the quality of the total mass of starch and corn fiber glue solution The fraction is 12%, the suspe...

Embodiment 2

[0048] The corn fiber glue-starch gel of embodiment 2, its composition is: the ratio of starch and corn fiber glue is 54:1 (by mass ratio), and wherein, protein content is 1.0% in the corn fiber glue, and fat content is 0.3% %, the intrinsic viscosity is 1.5dL / g. Specific steps are as follows:

[0049] a) Using commercially available corn fiber as a material to extract corn viscose, wherein the protein content of corn viscose is 1.0%, the fat content is 0.3%, and the intrinsic viscosity is 1.5dL / g;

[0050] b) Preparation of corn fiber glue solution: the corn fiber glue was prepared into a clear solution with a mass fraction of 0.25%, and the stirring time was 10 h;

[0051] c) Preparation of corn fiber gum-starch suspension: get 3.4g of ungelatinized starch and add 25g of corn fiber gum solution to prepare a suspension, wherein the mass fraction of starch accounting for the total mass of starch and corn fiber gum solution is 12%, Stir the suspension at room temperature for ...

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Abstract

The invention belongs to the technical field of the food processing and in particular relates to corn viscose-starch gel and a preparation method of the corn viscose-starch gel. Corn viscose is utilized to delay long-term ageing of starch gel, and the gel comprises the corn viscose and the starch, wherein the mass ratio of the starch to the corn viscose is 14:1-136:1, the content of protein in the corn viscose is 0.4-9%, the content of fat in the corn viscose is 0.24-0.5%, and the intrinsic viscosity of the corn viscose is 1.35-1.71dL / g; the gel is prepared by the following method, and the method comprises the steps of extracting corn viscose, preparing a corn viscose solution, preparing corn viscose-starch suspension, stirring, heating, gelatinizing, ageing corn viscose-starch gel, concentrating, carrying out freeze drying and testing. The method has simple processing procedures, the efficiency is high, the ageing phenomenon of the starch gel can be effectively delayed after the starch gel is stored for 14 days at low temperature, the quality of the starch gel after storage can be improved, and the corn viscose-starch gel has no obvious color change, and also has no unpleasant odor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a corn viscose-starch gel and a preparation method thereof. The corn viscose is used to delay the long-term aging of starch. Background technique [0002] Starch is an energy-storing polysaccharide composed of amylose and amylopectin mainly derived from cereals, plant roots and legumes. Due to the abundant sources of native starches, they are widely used in food, additives, materials and pharmaceutical industries. Starch gelatinization of starch granules will occur in starchy foods that have been cooked or otherwise processed, but starch gels will harden, precipitate, flocculate, etc. as time goes on during cooling and storage. Aging in series quality. This aging process includes a short-term aging process that occurs quickly after gelatinization and a long-term aging process that occurs slowly after long-term storage. The aging process is generally conside...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
CPCA23L3/3562
Inventor 殷丽君邱爽刘妍陈浩马达夫·亚达夫
Owner CHINA AGRI UNIV
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