玉米淀粉改性后为什么会有颗粒物出现？

你知道玉米淀粉改性后为什么会有颗粒物出现吗？实际上玉米淀粉高混机改性后会有颗粒物，这是正常的。下面玉米淀粉颗粒厂家就来为您讲解一番。

Do you know why there are particles after modification of corn starch? In fact, it is normal for the modified corn starch high mixer to have particles. Now the corn starch granule manufacturer will explain it to you.

高混机改性在高速搅拌的情况下，温度上升很快，一般3分钟上升40-50℃，温度一高，淀粉开始糊化，也就是发粘了，就会成团。如果淀粉改性过程中加入磷酸等液体物质，结团会更严重。你可以适当减少高混时间，使淀粉不要到这么高温度。改性以后受热就会出现颗粒物了。

High speed mixer modification In the case of high-speed mixing, the temperature rises very quickly, generally 40-50 ℃ in 3 minutes. When the temperature is high, the starch begins to gelatinize, that is, it becomes sticky and will form a cluster. If liquid substances such as phosphoric acid are added in the starch modification process, the agglomeration will be more serious. You can reduce the mixing time properly to prevent the starch from reaching such high temperature. After modification, particles will appear when heated.

那么有的人就问了，买的玉米淀粉为啥有颗粒呢？事实上可能是淀粉有质量问题，玉米淀粉和水的比例问题。一般淀粉是要放在干净干燥的地方，要是放在潮湿的地方就会容易发生变质，或是吸收水分变得潮湿。玉米淀粉颗粒的破裂程度不断增加。原因是当淀粉的温度在70-90℃范围内时，随着温度的不断升高，氢键被打破，水分子与淀粉分子的羟也会被破坏。

Then some people asked why the corn starch they bought has granules? In fact, it may be that the starch has quality problems, and the proportion of corn starch to water. Generally, starch should be placed in a clean and dry place. If it is placed in a wet place, it will easily deteriorate, or absorb water and become wet. The breaking degree of corn starch granules is increasing. The reason is that when the temperature of starch is in the range of 70-90 ℃, the hydrogen bond will be broken and the hydroxyl of water molecules and starch molecules will also be broken with the increasing temperature.

此外气旋粉碎后，几种玉米粉颗粒物形状均显著减少，样子越来越无规律，颗粒物表层不光滑且发生边角和裂痕;在其中微优化果蜡玉米粉颗粒物比较大，颗粒物形状比较规范且表层粗糙程度较低，乳头状凸起掉下来，一部分颗粒物被损坏而外露脐点;微优化一般玉米粉颗粒物形状相对性匀称，微优化高网盘直链玉米粉一部分颗粒物被毁坏外露轮纹构造。表明气旋粉碎功效使玉米粉颗粒物形状发生变化。

In addition, after cyclone crushing, the shape of several corn flour particles decreased significantly, the appearance became more and more irregular, and the surface of particles was not smooth, and corners and cracks occurred; In the micro optimized fruit wax corn flour, the particles are relatively large, the particle shape is relatively standard, the surface roughness is low, the papillary bulge falls off, and some particles are damaged and exposed to the umbilicus; In general, the shape of corn flour particles in micro optimization is relatively symmetrical, and a part of the particles in micro optimization high mesh plate straight chain corn flour are destroyed and exposed in the wheel structure. It shows that the shape of corn flour particles changes due to the cyclonic crushing effect.

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