Modified starch for producing bean curd skins for chafing dish
The invention discloses modified starch for producing bean curd skins for a chafing dish. The modified starch consists of acetylated distarch adipate and sodium starch octenyl succinate, wherein the acetylated distarch adipate is prepared through the following steps of compounding glutinous corn sta...
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| creator | BIAN XILIANG KOU XIANGYU SUN CHUNRUI QIU LIZHONG |
| description | The invention discloses modified starch for producing bean curd skins for a chafing dish. The modified starch consists of acetylated distarch adipate and sodium starch octenyl succinate, wherein the acetylated distarch adipate is prepared through the following steps of compounding glutinous corn starch and tapioca starch in the proportion of the glutinous corn starch to the tapioca starch being 1to 1 into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 5%, raising the temperature, adding acetic anhydride adipic anhydride mixed liquor of which the mass is 5% of that of the glutinous corn starch and tapioca starch, then performing rotational flow washing, performing dehydration, performing drying, performing crushing and performing packaging; and the sodiumstarch octenyl succinate is prepared through the steps of compounding the tapioca starch into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 3%, raising the temperature, adding octenyl succi |
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The modified starch consists of acetylated distarch adipate and sodium starch octenyl succinate, wherein the acetylated distarch adipate is prepared through the following steps of compounding glutinous corn starch and tapioca starch in the proportion of the glutinous corn starch to the tapioca starch being 1to 1 into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 5%, raising the temperature, adding acetic anhydride adipic anhydride mixed liquor of which the mass is 5% of that of the glutinous corn starch and tapioca starch, then performing rotational flow washing, performing dehydration, performing drying, performing crushing and performing packaging; and the sodiumstarch octenyl succinate is prepared through the steps of compounding the tapioca starch into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 3%, raising the temperature, adding octenyl succi</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180824&DB=EPODOC&CC=CN&NR=108433094A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180824&DB=EPODOC&CC=CN&NR=108433094A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BIAN XILIANG</creatorcontrib><creatorcontrib>KOU XIANGYU</creatorcontrib><creatorcontrib>SUN CHUNRUI</creatorcontrib><creatorcontrib>QIU LIZHONG</creatorcontrib><title>Modified starch for producing bean curd skins for chafing dish</title><description>The invention discloses modified starch for producing bean curd skins for a chafing dish. The modified starch consists of acetylated distarch adipate and sodium starch octenyl succinate, wherein the acetylated distarch adipate is prepared through the following steps of compounding glutinous corn starch and tapioca starch in the proportion of the glutinous corn starch to the tapioca starch being 1to 1 into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 5%, raising the temperature, adding acetic anhydride adipic anhydride mixed liquor of which the mass is 5% of that of the glutinous corn starch and tapioca starch, then performing rotational flow washing, performing dehydration, performing drying, performing crushing and performing packaging; and the sodiumstarch octenyl succinate is prepared through the steps of compounding the tapioca starch into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 3%, raising the temperature, adding octenyl succi</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDzzU_JTMtMTVEoLkksSs5QSMsvUigoyk8pTc7MS1dISk3MU0guLQJKZ2fmFYNlkzMS00ByKZnFGTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DAwsTY2MDSxNGYGDUALsowKA</recordid><startdate>20180824</startdate><enddate>20180824</enddate><creator>BIAN XILIANG</creator><creator>KOU XIANGYU</creator><creator>SUN CHUNRUI</creator><creator>QIU LIZHONG</creator><scope>EVB</scope></search><sort><creationdate>20180824</creationdate><title>Modified starch for producing bean curd skins for chafing dish</title><author>BIAN XILIANG ; KOU XIANGYU ; SUN CHUNRUI ; QIU LIZHONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN108433094A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2018</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BIAN XILIANG</creatorcontrib><creatorcontrib>KOU XIANGYU</creatorcontrib><creatorcontrib>SUN CHUNRUI</creatorcontrib><creatorcontrib>QIU LIZHONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BIAN XILIANG</au><au>KOU XIANGYU</au><au>SUN CHUNRUI</au><au>QIU LIZHONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Modified starch for producing bean curd skins for chafing dish</title><date>2018-08-24</date><risdate>2018</risdate><abstract>The invention discloses modified starch for producing bean curd skins for a chafing dish. The modified starch consists of acetylated distarch adipate and sodium starch octenyl succinate, wherein the acetylated distarch adipate is prepared through the following steps of compounding glutinous corn starch and tapioca starch in the proportion of the glutinous corn starch to the tapioca starch being 1to 1 into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 5%, raising the temperature, adding acetic anhydride adipic anhydride mixed liquor of which the mass is 5% of that of the glutinous corn starch and tapioca starch, then performing rotational flow washing, performing dehydration, performing drying, performing crushing and performing packaging; and the sodiumstarch octenyl succinate is prepared through the steps of compounding the tapioca starch into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 3%, raising the temperature, adding octenyl succi</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Modified starch for producing bean curd skins for chafing dish |
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