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Preparation method of starch gel food additive

A technology of gel food and additives, which is applied in the direction of food ingredients as gelling agent, food freezing, food ingredients, etc. It can solve the problems of poor quality of finished products, low water solubility, difficulty in raw starch, etc., and achieve good gel properties, water solubility Good properties, enhanced gel and viscosity

Inactive Publication Date: 2020-02-07
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, due to its low water solubility and poor quality of finished products, raw starch is difficult to be used directly, and its structure and physical and chemical properties need to be modified to obtain high-efficiency and good water-soluble food additives.

Method used

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  • Preparation method of starch gel food additive
  • Preparation method of starch gel food additive
  • Preparation method of starch gel food additive

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preparation example Construction

[0029] refer to figure 1 , the preparation method of described starch gel food additive comprises the following steps:

[0030] Step S10, stirring the starch, modification components and water until a pregelatinization solution is formed. Wherein, the modification component is zein or chitosan.

[0031] In this embodiment, starch and modified components are added to water, and stirred continuously to form a pregelatinized solution. The water is deionized water, and the starch is cornstarch. In specific implementation, there are two options for the modification component, that is, it can be zein or chitosan, both of which are edible food-grade raw materials, safe and non-toxic, and can Interact with starch molecules to improve the performance of starch microgels. When choosing to add zein, the mass ratio of starch and zein can be 10: (0.25~1), preferably 10:0.25; when choosing to add chitosan, the mass ratio of starch and chitosan can be It is 10:(1-5), preferably 10:3.

...

Embodiment 1

[0041] Weigh 10g of cornstarch and 0.25g of zein in 100ml of deionized water, heat and stir at 40°C for 30min to obtain a starch pregelatinization solution containing zein, then add 1g of sodium hydroxide and 1g of sodium trimetaphosphate, heated to 40°C, and reacted for 2 hours to obtain a uniform starch gel mixture. The prepared starch gel mixture is centrifuged, washed with deionized water and ethanol, freeze-dried, pulverized, and passed through a 100-mesh sieve to obtain the starch gel food additive.

Embodiment 2

[0043] Weigh 10g of cornstarch and 0.5g of zein in 100ml of deionized water, heat and stir at 40°C for 30min to obtain a starch pregelatinization solution containing zein, then add 1g of sodium hydroxide and 1g of Sodium trimetaphosphate, heated to 40°C, reacted for 2 hours to obtain a uniform starch gel mixture. The prepared starch gel mixture is centrifuged, washed with deionized water and ethanol, freeze-dried, pulverized, and passed through a 100-mesh sieve to obtain the starch gel food additive.

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Abstract

The invention discloses a preparation method of a starch gel food additive, which relates to the technical field of food processing. The preparation method of the starch gel food additive comprises the following steps: stirring starch, a modification component and water to form a pre-gelatinized solution; adding sodium hydroxide and sodium trimetaphosphate into the pre-gelatinized solution, and heating to react to form a uniform gel mixture; centrifugally washing the gel mixture, freeze-drying, crushing and sieving to obtain the starch gel food additive; wherein the modification component is zein or chitosan. According to the invention, starch is compounded with the safe, non-toxic and nutrient-rich modification component (zein or chitosan); according to the present invention, the starch is used as the raw material to form the uniform starch gel under the action of the cross-linking agent sodium trimetaphosphate, the starch gel has characteristics of good gel property and good water solubility, and the gel property and the viscosity of a food system can be easily enhanced after the starch gel is added to the food system as the food additive.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a starch gel food additive. Background technique [0002] During food processing, some functional food additives are usually added to change the texture or rheological properties of the food system. Starch has become one of the common functional food additives because of its natural non-toxic, wide source, low price, edible and biocompatible characteristics. However, in actual production, due to its low water solubility and poor quality of finished products, native starch is difficult to use directly, and its structure and physical and chemical properties need to be modified to obtain high-efficiency and good water-soluble food additives. Contents of the invention [0003] The main purpose of the present invention is to propose a method for preparing a starch gel food additive, aiming at preparing a starch gel food additive with high efficiency a...

Claims

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Application Information

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IPC IPC(8): A23L29/212A23L29/294A23L29/20A23L29/206C08L3/02C08L89/00C08L5/08C08K3/32C08J3/24
CPCA23L29/212A23L29/294A23L29/20A23L29/206C08J3/246C08J2303/02C08J2489/00C08J2405/08C08K2003/324A23V2002/00A23V2200/228A23V2250/5118A23V2250/1614A23V2300/10A23V2300/20A23V2250/511A23V2250/548
Inventor 蔡杰
Owner WUHAN POLYTECHNIC UNIVERSITY
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