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Processing method of physically modified starch

A technology of modified starch and processing method, applied in food processing, preservation of food ingredients as antimicrobials, food science, etc., can solve the problems of incomplete sterilization function, unfavorable cleaning, high power consumption, etc., and achieve improved texture stability and Freeze-thaw stability, broad application prospects and market competitiveness, the effect of enhanced water absorption and gelatinization ability

Active Publication Date: 2016-09-07
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has many disadvantages: the drying capacity is limited, the moisture content of the product is high, generally 5-8%; the drying cost is high, a large amount of high-temperature air needs to be prepared, and the heat energy utilization rate is low and the power consumption is high; Good for cleaning; due to the high-speed movement of the airflow, there is a lot of dust and large dust; the sterilization function is not thorough, etc.

Method used

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  • Processing method of physically modified starch

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Experimental program
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Effect test

Embodiment 1

[0047] Step 1. Refined starch milk: cassava is washed, crushed, separated and purified to obtain refined starch milk with a concentration of 21.7°Bé, a protein content of 0.06% (dry basis), and a fat content of 0.04% (dry basis);

[0048] Step 2. Mechanical dehydration: Use a horizontal scraper unloading centrifuge to mechanically dehydrate the refined starch milk, and the moisture content is reduced to 34.3%;

[0049] Step 3. Pre-drying: Use primary air drying to reduce the moisture to 22.7%; the parameters used for air drying are wind speed 20m / s, air volume 3500m3 / h, inlet air temperature 100°C, drying time 1s, and discharge temperature 62.5°C ;

[0050] Step 4. Heating and drying: The pre-dried starch is spread into a thin layer of 2cm thick through cloth, and then transferred to the intermittent microwave and intermittent infrared alternating heater chamber for drying for 1 min. The center temperature of the starch is 80-84°C; The microwave frequency is 2450MHz, and the power a...

Embodiment 2

[0054] Step 1. Refined starch milk: Potatoes are washed, crushed, separated and purified to obtain refined starch milk with a concentration of 24.1°Bé, a protein content of 0.03% (dry basis), and a fat content of 0.05% (dry basis);

[0055] Step 2. Mechanical dehydration: Use a horizontal scraper unloading centrifuge to mechanically dehydrate the refined starch milk, reducing the moisture content to 38.5%;

[0056] Step 3. Pre-drying: use primary airflow drying to reduce the moisture to 24.6%; the parameters used for airflow drying are wind speed 25m / s and air volume 4000m 3 / h, the inlet air temperature is 105°C, the drying time is 0.5s, and the discharge temperature is 67.8°C;

[0057] Step 4. Heating and drying: The pre-dried starch is spread into a 1.5cm thick layer through cloth, and then transferred to the intermittent microwave and intermittent infrared alternating heater cavity for drying for 0.5min. The starch center temperature is 85-87°C. The microwave frequency in the cav...

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Abstract

The invention discloses a processing method of physically modified starch and belongs to the technical field of modified starch processing. The processing method comprises the following steps of: performing mechanical dehydration on cereal or potato refined starch as a raw material, performing pre-drying, thereby obtaining starch with moisture content of 20-25%; and performing further drying by virtue of a combined effect of intermittent microwave heating, intermittent infrared heating and concurrent flow ventilation, thereby obtaining ultra-dry starch with moisture content of 2-4%. Compared with a traditional multi-time pneumatic drying method, the method has the obvious advantages of relatively low moisture content, energy conservation, high efficiency, less land occupation, simplicity and convenience in operation, environmental friendliness, thorough sterilization and the like.

Description

technical field [0001] The invention belongs to the technical field of modified starch processing, in particular to a processing method of physically modified starch. Background technique [0002] Super-dry starch is a kind of starch prepared by physical means with a moisture content of less than 8%. Due to its extremely low moisture content and particle damage during production and processing, obvious shrinkage and cracks appear on the particle surface. Compared with ordinary raw powder, super-dry starch is easier to absorb water and gelatinize, and has better freeze-thaw stability. High swelling power and low viscosity have broad application prospects in food industry fields such as surimi products and rice noodle products. [0003] The traditional production method of ultra-dry starch is multiple airflow drying: wet starch is repeatedly blown into the pipeline by high-speed and high-temperature air and dispersed. In the process of air-solid co-current flow, starch and ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L3/01A23P10/40
CPCY02P60/85A23L3/01A23V2002/00A23V2200/10A23V2250/5118A23V2300/10
Inventor 黄建联冯骏周文果陈江平叶伟建陈超郭秀瑾吴茹
Owner FUJIAN ANJOY FOODS CO LTD
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