Phosphate distarch is a modified starch obtained by cross-linking starch with a phosphorylation reagent. According to GB2760 in my country, it can be used as a thickener in various food production in appropriate amounts. By introducing cross-linking bonds into the molecular structure, it inhibits the water absorption and swelling of starch granules, and can enhance the aging properties of starch, the gel strength of the paste, and the thermal stability. Compared with native starch, phosphate distarch is widely used in frozen foods, canned foods, and pudding products.
A process for the preparation of a double starch phosphate ester, comprising the following steps: injecting process water into a feeding tank, putting in raw starch, adjusting the concentration of starch milk to 18 boe, and hitting the adjusted starch slurry to a reaction tank; adding anhydrous sodium sulfate at 0.5% of the mass of starch, adjusting the pH to 10.0 with a sodium hydroxide solution, followed by adding triclosan at 0.15% of the amount of starch, and reacting for 40 min and then adding Dilute hydrochloric acid solution to adjust the pH of 4.5, abort the reaction, to obtain the crude product, followed by enzymatic treatment, -amylase in the crude product content of 300U/g, time of 1h, the temperature of 81 , pH 6.5, and then washed in a disk centrifuge, washed starch emulsion conductivity of 3000s/cm, and then squeegee dehydration, followed by drying in an air dryer, drying tail air temperature The drying temperature of the exhaust air is 35-70, the moisture of the dried product is less than 18%, and then it is sieved to fineness 99.0%, and then the finished product is packed, and the net content of the finished product is 25kg, and then it is put into storage.
