Preparation method of waxy corn modified starch capable of improving quality of frozen food

The invention belongs to the technical field of starch processing and aims at providing a preparation method of waxy corn modified starch capable of improving quality of frozen food. The preparation method of the waxy corn modified starch capable of improving the quality of the frozen food is charac...

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Bibliographic Details
Main Authors LIU QIUFENG, WANG KAINA, LUO JINGLI, LI WEIXIAN
Format Patent
LanguageEnglish
Published 04.03.2015
Subjects
CHEMISTRY
COMPOSITIONS BASED THEREON
DERIVATIVES THEREOF
METALLURGY
ORGANIC MACROMOLECULAR COMPOUNDS
POLYSACCHARIDES
THEIR PREPARATION OR CHEMICAL WORKING-UP
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Summary:The invention belongs to the technical field of starch processing and aims at providing a preparation method of waxy corn modified starch capable of improving quality of frozen food. The preparation method of the waxy corn modified starch capable of improving the quality of the frozen food is characterized by comprising the following steps: mixing starch with water and stirring, adding alkali liquor, adding epoxypropane, adding a crosslinking agent, adjusting pH value, washing, dehydrating and drying. Compared with the existing modified starch in the frozen food industry, the preparation method of the waxy corn modified starch capable of improving the quality of the frozen food has the advantages that the obtained waxy corn hydroxypropyl distarch phosphate starch has good acid resistance, shear resistance, thermal stability and freeze-thaw stability, a food structure is improved, and a shelf life of food is prolonged; besides, the starch is also applicable to processing and low temperature preservation of foods such as bechamel and sauce.
Bibliography:Application Number: CN20141608927