182 results about "Starch acetate" patented technology

Process for the preparation of a starch ester, in particular a starch acetate, wherein a starch-based feedstock is reacted with an organic carboxylic acid anhydride in the presence of a catalyst. The reaction of the starch-based feedstock and the anhydride is performed at an excess pressure of about 0.1 to 50 bar in an essentially anhydrous medium containing 10% by weight of water at the most. As catalyst, sodium acetate, sodium hydroxide or sulphuric acid is used, and as the reaction medium, acetic acid or excess acetanhydride is used. By means of the invention, the duration of the esterification reaction can be significantly shortened, the separation of the product can be facilitated, and the recirculation of the waste solutions can be rendered more efficient.

The invention discloses a preparation method of a slow-release carbon source filter material taking starch and polyvinyl alcohol as substrates, is applied to one-time adding of carbon sources for biological denitrification of raw water with a low carbon nitrogen ratio, and belongs to the technical field of water treatment. The preparation method of the filter material comprises steps as follows: (1), starch acetate, an emulsifying agent and polyvinyl alcohol are uniformly blended in hot water, cooled, cut and dried into solid grains, and the solid grains are taken as internal carbon sources for standby; (2), ordinary corn starch, an emulsifying agent and polyvinyl alcohol are uniformly blended in hot water, sulfur powder and the internal carbon source grains are added, the internal carbon sources are secondarily packaged and injected into a mold for cooling forming; (3), the packaged carbon source filter material is put into a boric acid solution for soaking, surface crosslinking is performed, and then the material is dried and washed for standby. The prepared slow-release carbon source filter material meets requirements of mechanical strength, carbon release rate, carbon source quality and long use period, and stable carbon sources and growth and metabolism occasions are provided for microorganism denitrification.

The invention discloses an instant potato wrapper and a processing method thereof. The wrapper is prepared from the following raw materials: whole potato powder, wheat flour, a noodle improver, edible salt, konjac glucomannan, eggs, vital gluten, vegetable oil, dietary alkali, starch acetate and xanthan gum. The processing method comprises the following steps: (1) uniformly stirring the whole potato powder, wheat flour, konjac glucomannan, eggs, vital gluten, vegetable oil, starch acetate and xanthan gum, thereby obtaining the mixed raw materials; (2) adding the edible salt, the noodle improver and the dietary alkali into drinking water, stirring until the materials are completely dissolved, thereby obtaining an auxiliary material solution; (3) stirring the mixed raw materials and the auxiliary material solution together and making a dough; and (4) squeezing the kneaded dough, cooking, molding, shredding, shaking the shredded noodles to be loose, drying, cooling, performing vacuum packaging, thereby obtaining the instant potato wrapper. The instant potato wrapper prepared by the invention is rich in nutrition, is a non-fried food, can be eaten instantly and thus fast pace of life can be well met. Moreover, the wrapper is stable in quality, unlikely to go bad and simple in making process.

The invention discloses a fresh-wet noodle color protecting method. The method includes the steps: performing microwave treatment for flour for 60-180 seconds before dough kneading, and controlling the discharge temperature at 75-85 DEG C so as to passivate polyphenol oxidase in the flour; adding starch acetate accounting for 5-8% of the mass of the flour, fumaric acid accounting for 0.03-0.06% of the mass of the flour and sterile water accounting for 33-40% of the mass of the flour during dough kneading, and performing vacuum dough kneading for 5-10min; performing composite rolling for kneaded doughs for three times on a noodle maker, and moisturizing and curing for 15-45min; rolling prepared dough strips into pieces on the noodle maker, and slicing so that wet noodles 2.0mm in width and 1.0mm in thickness are formed; and disposing the wet noodles under an ultraviolet lamp for sterilization for 20-40min, performing aseptic packaging and performing cold preservation for the packaged noodles at 4 DEG C. The fresh-wet noodles prepared by the method have the advantages that an L*value reaches 85.7-89.8, an a* value is decreased to 0.6-1.2 and a b* value is decreased to 13.1-14.2, while in a blank group, an L*value is 81, an a* value is 1.6 and a b* value is 17, and accordingly browning of the fresh-wet noodles is effectively inhibited, and the quality guarantee period of the fresh-wet noodles at the 4 DEG C reaches 20-28 days.

The invention discloses to gumbo-containing vermicelli and a preparation method thereof, and relates to the field of food processing. The gumbo-containing vermicelli is prepared from the following raw materials in parts by weight: 70-84 parts of high gluten flour, 15-29 parts of gumbo pulp, 0.1-0.15 part of a color fixative (sodium tripolyphosphate, sodium hexametaphosphate, sodium erythorbate or ascorbic acid), 0.8-1.5 parts of edible salt, 0.03-0.08 part of a modifier (carrageenan, starch acetate, propylene glycol alginate or propylene glycol) and 0-1.6 parts of water. The vermicelli is produced by taking the gumbo primary pulp and the flour as raw materials, the inherent nutrition and health functions of gumbo are maintained, the smoothness of the vermicelli is improved, and the vermicelli is good in mouth feel; the vermicelli has the advantages of being nutritional, bright in color and good in mouth feel; the vermicelli product contains rich amino acid, vitamin A, dietary fiber, vitamin C and mineral substances including calcium, iron, zinc and selenium which are essential elements for resisting fatigue, delaying aging and replenishing blood for a human body, thus having a good health care function; after being eaten for a long time, the gumbo-containing vermicelli has effects of nourishing and protecting the stomach as well as strengthening the kidneys and tonifying deficiency.

The invention discloses a method for preparing rice starch acetate through a supported heteropoly acid catalyst. The method mainly comprises the following steps: preparing an activated carbon supported heteropoly acid catalyst; by taking glacial acetic acid as a solvent, taking acetic anhydride as an esterifying agent, reacting at the temperature of 70-80 DEG C for 2-3 hours under the catalytic action of the supported heteropoly acid; performing primary suction filtration, and recovering the supported heteropoly acid; and pouring the filtrate into lots of distilled water for washing, performing secondary suction filtration, obtaining the product, drying in a vacuum environment, grinding, screening, and obtaining high-substitution-degree rice starch acetate which has the substitution degree of over 2.5 and of which the highest substitution degree is 2.7. The method has the characteristics that the reaction efficiency is high, the catalyst can be recovered and repeatedly used, and the method is green and safe.

The invention belongs to the technical field of mask materials and discloses a gradual-dissolution type hydrating mask and a preparation method of the gradual-dissolution type hydrating mask. The preparation method of the gradual-dissolution type hydrating mask comprises the steps that firstly, a mixed aqueous solution of starch acetate and starch sugar is mixed with a hydrating active ingredient aqueous solution or a mixed aqueous solution of a hydrating active ingredient and disodium glycyrrhetate, the mixture is evenly dispersed, and then a spinning solution is obtained; and secondly, electrostatic spinning is conducted on the spinning solution, collection is conducted through a collecting device, and then the gradual-dissolution type hydrating mask is obtained. The gradual-dissolution type hydrating mask is characterized by having dissolvability, high absorbability and being natural, environmentally friendly and healthy. The difference between a traditional mask and the gradual-dissolution type hydrating mask is that activated matter is carried by fiber, mask liquid and a matrix are integrated, and the gradual-dissolution type hydrating mask is in a dried fibrous membrane form normally; in this way, the risks of oxidation, degradation and microbiological contamination in the liquid state are lowered, and the gradual-dissolution type hydrating mask is convenient to transport and store. Use of the gradual-dissolution type hydrating mask is simplified, and it is only needed to wet the mask before use. The permeation capacity to the skin of the gradual-dissolution type hydrating mask is improved because of the high specific surface area of the nanometer fiber mask.

The invention discloses a medical composite membrane material which comprises polyurethane and starch acetate. By adopting the starch acetate, the air permeability of the polyurethane composite membrane is improved; on one hand, the starch acetate particles can absorb internal water molecules and are quickly dispersed in the composite membrane under the influence of external air pressure; on the other hand, by adding the starch acetate particles, an alkaline aqueous solution is adsorbed to the surface of the starch acetate particles, the tight and dense structure in the polyurethane matrix is damaged, and the channels of water molecules are increased, so that the air permeability and moisture permeability of a blend membrane are enhanced.

The invention discloses an all cotton cheese slashing processing method. The all cotton cheese slashing processing method at least includes the following steps: spool loosening, pre-processing, and slashing. In the slashing step, the used slashing solution includes a primary slashing agent and a secondary slashing agent; the primary slashing agent includes 3-8% of modified starch having the degreeof polymerization of 200-6000, wherein the modified starch is at least one of oxidized starch, acidified starch, starch acetate, phosphate ester starch, and carboxymethyl starch; and the secondary slashing agent includes 2-8% of a decomposer, 1-3% of a smoothing agent, 0.1-0.5% of a preservative, 0.2-0.6% of caustic soda, 0.2-0.6% of wax, 0.3-1.2% of a penetrant, and the balancing being water. Compared with the prior art, the all cotton cheese slashing processing method is short in process, is simple, and can avoid a slasher.

The invention discloses a starch acetate membrane controlled release nitrogenous fertilizer production technology. The production technology comprises high-substitution degree starch acetate preparation, coating membrane solution preparation and coating with a membrane. A high-molecular copolymer of the high-substitution degree starch acetate and corresponding ethyl cellulose forms a starch acetate membrane and the starch acetate membrane is continuous, has a compact structure and fine quality and has obvious water resistance. The coating material has a certain controlled release capability and the high-substitution degree starch acetate and ethyl cellulose can be combined to form a membrane material satisfying fertilizer coating requirements.

The invention belongs to the technical field of sewage treatment and particularly relates to a sewage treatment agent which is prepared from the following raw materials in parts by weight: 15-25 parts of polyferric chloride, 10-30 parts of starch acetate, 3-11 parts of tannin, 12-28 parts of rice straw, 5-20 parts of fly ash and 5-13 parts of lipase. With scientific and reasonable cooperation of the raw materials and under the synergistic effect of the components, the sewage treatment agent provided by the invention has a good flocculation effect, and realizes a remarkable effect of eliminating COD, soluble inorganic matters, organic pollutants, heavy metals and other harmful particulate matters in sewage; and the water quality completely reaches the discharge standard.

The invention discloses a protein plastic material comprising the following raw materials in parts by weight: 45-50 parts of PBS (poly butylenes succinate), 30-35 parts of poly-beta-hydroxybutyric acid (PHB), 20-25 parts of peanut protein powder, 2.5-3 parts of potassium titanate fiber, 5-7 parts of silk fiber, 1.2-1.7 parts of a silane coupling agent KH570, 2-3 parts of sodium sorbate, 1.1-1.6 parts of ethyl p-hydroxybenzoate, 1.7-1.9 parts of diisooctyl phthalate (DIOP), 3-6 parts of epoxidized soybean oil, 3-5 parts of starch acetate, 15-18 parts of talcum powder, 7-11 parts of wollastonite powder, 5-9 parts of calcite powder and 1-1.4 parts of tert-butylhydroquinone (TBHQ). The protein plastic material disclosed by the invention can be decomposed by microorganisms, and is strong in ductility and good in impact resistance and oxidation resistance, the generation of white pollution can be avoided and the consumption of agricultural product resources can also be reduced.

The invention provides triticale fine dried noodles and a making method thereof, and relates to the field of food processing. The triticale fine dried noodles are prepared from the following raw materials in parts by weight and in compounding ratio: 50-75 parts of flour, 20-40 parts of triticale flour, 4-8 parts of vital wheat gluten, 0.8-1.2 parts of edible salt, 0.1-0.3 part of konjac powder, and 0.02-0.04 part of a modifier (carrageenin, starch acetate, sodium alginate, propylene glycol ester and propylene glycol). According to the triticale fine dried noodles and the making method thereof disclosed by the invention, an appropriate amount of the triticale flour is added, so that the products are rich in functional components of protein, minerals, lignan, dietary fibers and the like, and also have favorable mouth feel; the konjac powder and the vital wheat gluten are also added, so that the nutrient components of the products are further increased, and the mouth feel of finished products is smooth and chewy. According to the triticale fine dried noodles and the making method thereof disclosed by the invention, no additives are added, so that the requirements for food safety of the current society are met.

The invention discloses shaped honey and similar products packaged with edible starch substrate films and convenient to take. Corn starch and starch acetate are used as main raw materials, a packaging film material which has certain hydrophobicity, good toughness and translucent sense is produced for packaging honey and similar products, and products in different shapes and sizes are produced. The products comprise portably packaged honey, beeswax, royal jelly, cheese, cream, cocoa butter, colloid syrup and similar substances with same physical characteristics, are endowed with different shapes and sizes, are taken quantitatively and are convenient to carry, safe to eat and environment-friendly.

The invention provides a surface treatment method of a tire bead steel wire of a radial tire. The tire bead steel wire is successively treated by the following working procedures including chemical hydrochloric acid washing, electrolysis sulfuric acid washing, electroless copper plating, paintcoat coating and drying, wherein chemical copper plating solution is aqueous solution of copper sulfate, magnesium stearate, sodium ethylene diamine tetracetate, alkylol amine, sodium dodecyl benzene sulfonate, sodium hypophosphite, hydrazine hydrate, boracic acid, sodium 3,3'-dithiodipropane sulfonate, lecithin and starch acetate. A paint formula adopted by paintcoat coating comprises coumarone resin, hexakis methoxymethyl melamine, benzotriazole, chloride natural rubber, phenolic resin, nanosilicon dioxide dispersoid, chlorinated polyethylene, methylbenzene and acetone. According to the treatment method, adhesive force between the tire bead steel wire and rubber can be enhanced, the surface rubber adhesion ratio of the steel wire after bonding is improved, and steel wire preservation time is prolonged.