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Preparation method of canna edulis ker cross-linked modified starch

A technology of cross-linking modification of canna starch, applied in the field of preparation of cross-linking modified starch of canna, can solve the problems of natural starch not having processing performance, limited, weak intermolecular hydrogen bonding ability, etc., so as to achieve not easy expansion , High transparency of paste liquid, simple and easy-to-operate preparation method

Inactive Publication Date: 2020-12-15
广西轻工业科学技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the expansion and solubility of canna starch are relatively high, indicating that its intermolecular hydrogen bonding ability is weak.
[0003] The application of natural starch in modern industry is very limited in most cases, because most of the natural starch does not have good processing properties

Method used

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  • Preparation method of canna edulis ker cross-linked modified starch
  • Preparation method of canna edulis ker cross-linked modified starch
  • Preparation method of canna edulis ker cross-linked modified starch

Examples

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Effect test

Embodiment 1

[0035] A preparation method for cross-linked modified starch of canna taro, comprising the following steps:

[0036] (1) Preparation of starch solution: select the raw material of plantain taro starch without mildew, no moth, and no peculiar smell, add solid NaCl; then add distilled water, stir evenly, and prepare a starch solution with a mass concentration of 20%;

[0037] The amount of solid NaCl added in step (1) is 1% by weight of canna starch.

[0038] (2) Stirring reaction at constant temperature: Place the starch solution prepared in step (1) in a constant temperature water bath, control the water temperature at 40-45°C, adjust the pH of the starch solution to 9.00-10.00 with NaOH solution, and connect the pH electrode Put it into the starch solution to monitor the pH value change of the solution. After the temperature and pH value of the starch solution are stable, add the crosslinking agent and start the reaction timing. The reaction time is 90 minutes;

[0039] The ...

Embodiment 2

[0049]A preparation method for cross-linked modified starch of canna taro, comprising the following steps:

[0050] (1) Preparation of starch solution: select the raw material of plantain taro starch without mildew, no moth, and no peculiar smell, add solid NaCl; then add distilled water, stir evenly, and prepare a starch solution with a mass concentration of 30%;

[0051] The amount of solid NaCl added in step (1) is 1.5% by weight of canna starch.

[0052] (2) Stirring reaction at constant temperature: Place the starch solution prepared in step (1) in a constant temperature water bath, control the water temperature at 45-50°C, adjust the pH of the starch solution to 9.50-10.00 with NaOH solution, and connect the pH electrode Put it into the starch solution to monitor the pH value change of the solution. After the temperature and pH value of the starch solution are stable, add the crosslinking agent and start the reaction timing. The reaction time is 120min;

[0053] The cro...

Embodiment 3

[0063] A preparation method for cross-linked modified starch of canna taro, comprising the following steps:

[0064] (1) Preparation of starch solution: select the raw material of plantain taro starch without mildew, no insects, and no peculiar smell, add solid NaCl; then add distilled water, stir evenly, and prepare a starch solution with a mass concentration of 40%;

[0065] The amount of solid NaCl added in step (1) is 2% by weight of canna starch.

[0066] (2) Stirring reaction at constant temperature: Place the starch solution prepared in step (1) in a constant temperature water bath, control the water temperature at 50-55°C, adjust the pH of the starch solution to 10.00-10.50 with NaOH solution, and connect the pH electrode Put it into the starch solution to monitor the pH change of the solution. After the temperature and pH of the starch solution are stable, add the crosslinking agent and start the reaction timing. The reaction time is 150 minutes;

[0067] The cross-l...

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Abstract

The invention discloses a preparation method of canna edulis ker cross-linked modified starch. The method comprises the following steps: (1), preparing a starch solution; (2), carrying out constant-temperature stirring reaction; (3), carrying out suction filtration and washing; (4), performing drying; (5), performing pulverizing; and (6), performing screening to obtain the canna edulis ker cross-linked modified starch. In the preparation process, two or more than two starch molecules are bridged together under the action of the cross-linking agent by controlling the cross-linking degree to form a starch derivative with a multi-dimensional network structure, and the network structure can enhance the interaction among starch particles, so that the starch particles are not easy to gelatinizein boiling water; and the gelatinization stability of the product can be maintained in the sterilization operation. Compared with original starch, the crosslinked starch has the advantages that the gelatinization temperature is increased, the viscosity and the thermal stability are improved, and the heat resistance and the shearing resistance are enhanced. The cross-linked modified starch preparedby the invention can be applied to food additives or adhesives, and can be used for industrial production.

Description

technical field [0001] The invention relates to the technical field of preparation of modified starch, in particular to a method for preparing cross-linked modified starch from plantain taro. Background technique [0002] Banana taro (scientific name: Canna edulis Ker Gawl.), also known as dry lotus root, banana root, and ginger taro, belongs to the genus Canna of the banana family. Its origin is in South America and other regions. It was introduced into my country after Indonesia and Southeast Asia. Yunnan, Guizhou and other places widely exist. Because of its excellent characteristics, strong growth adaptability and easy planting, it also has the characteristics of not competing with other plants for land and labor, low planting cost, less pests and diseases, and great potential for increasing production. The average yield per mu can reach 4 -5t, up to 10t. It is a starch crop with good economic benefits and high application value. It is an important economic crop in ethni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00
CPCC08B31/003
Inventor 李振玉苏键韦丽婷
Owner 广西轻工业科学技术研究院有限公司
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