你知道玉米淀粉改性后為什么會有顆粒物出現嗎？實際上玉米淀粉高混機改性后會有顆粒物，這是正常的。下面玉米淀粉顆粒廠家就來為您講解一番。

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.

高混機改性在高速攪拌的情況下，溫度上升很快，一般3分鐘上升40-50℃，溫度一高，淀粉開始糊化，也就是發粘了，就會成團。如果淀粉改性過程中加入磷酸等液體物質，結團會更嚴重。你可以適當減少高混時間，使淀粉不要到這么高溫度。改性以后受熱就會出現顆粒物了。

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.

那么有的人就問了，買的玉米淀粉為啥有顆粒呢？事實上可能是淀粉有質量問題，玉米淀粉和水的比例問題。一般淀粉是要放在干凈干燥的地方，要是放在潮濕的地方就會容易發生變質，或是吸收水分變得潮濕。玉米淀粉顆粒的破裂程度不斷增加。原因是當淀粉的溫度在70-90℃范圍內時，隨著溫度的不斷升高，氫鍵被打破，水分子與淀粉分子的羥也會被破壞。

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.

此外氣旋粉碎后，幾種玉米粉顆粒物形狀均顯著減少，樣子越來越無規律，顆粒物表層不光滑且發生邊角和裂痕;在其中微優化果蠟玉米粉顆粒物比較大，顆粒物形狀比較規范且表層粗糙程度較低，乳頭狀凸起掉下來，一部分顆粒物被損壞而外露臍點;微優化一般玉米粉顆粒物形狀相對性勻稱，微優化高網盤直鏈玉米粉一部分顆粒物被毀壞外露輪紋構造。表明氣旋粉碎功效使玉米粉顆粒物形狀發生變化。

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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