Modified starch for dried-fruit film forming, preparation method therefor and application of modified starch

Abstract

The invention relates to the technical field of modified starch and application thereof and particularly relates to modified starch for dried-fruit film forming, a preparation method therefor and an application of the modified starch. A preparation process of the modified starch comprises the steps of regulating the pH of native starch slurry to be alkaline, then, carrying out heating, then, adding 2-4 parts of oxidant, carrying out an oxidation reaction, then, adding 3-5 parts of vinyl acetate as an esterification reagent, and controlling esterification time to be 2 to 4 hours. The prepared modified starch is low and stable in viscosity, transparent in paste, low in retrogradation, high in film forming property and good in film forming performance and is applicable to dried-fruit film forming; and dried-fruit film forming slurry prepared by using the modified starch disclosed by the invention can form a layer of uniform, dense and tightly-bonded starch film on the surface of each dried fruit, dried fruits can be effectively prevented from becoming mildewed, meanwhile, the effects of increasing quantity, increasing weight and improving brittleness are achieved, and the economic value of the dried fruits is increased.

Description

technical field [0001] The invention relates to the technical field of modified starch and its application, in particular to a modified starch for film-hanging of dried fruits and its preparation method and application. Background technique [0002] Dried fruit food mainly refers to the food made by frying or baking with nut seeds, nut kernels, nuts, etc. as the main raw materials, with or without supplementary materials, including roasted food, dried fruit food and nut food. Dried fruit foods are generally nutritious, high in protein, oil, minerals, and vitamins, and have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. However, there are also some potential hazards that are easily overlooked by people in dried fruit food: 1. Many dried fruit products are susceptible to mold infection, which is very harmful to human health, especially in the southern region with high temperature and high humidity. The problem is es...

AI Technical Summary

Problems solved by technology

However, there are also some potential hazards that are easily overlooked by people in dried fruit food: 1. Many dried fruit products are susceptible to mold infection, which is very harmful to human health, especially in the southern region with high temperature and high humidity. especially serious problem

2. Many dried fruits, especially nuts, contain more unsaturated fatty acids. On the one hand, these ingredients have special nutritional value, but at the same time, they are also prone to oxidative rancidity.

However, the starch products currently applied to dry fruit coating usually have the defects of high viscosity, poor film-forming property, low transparency, weak adhesion with dried fruit and easy to fall off, resulting in unattractive appearance of dried fruit after coating, which affects the quality of dried fruit. Taste, the effect of improving the resistance to high temperature and high humidity of dried fruit cannot meet the actual needs

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