17results about How to "Lower digestibility" patented technology

The stability of polyphenol is improved based on steric hindrance of the nanoparticles, the slow-release characteristic of the polyphenol in the gastrointestinal digestion process is improved, and the problems that traditional starch is easy to digest and hydrolyze, and the like are solved. And the problems of complex preparation steps or unstable polyphenol inhibition digestion caused by resistant starch and slowly digestible starch are solved. And the activity of amylase can be effectively inhibited by continuously releasing polyphenol, so that the digestibility of starch is reduced. And secondly, the polyphenol used in the invention has biological activity, and the prolamin nanoparticles show excellent mucous membrane adhesiveness in gastrointestinal digestion and absorption processes, so that the bioaccessibility of the encapsulated bioactive compound is increased, and the preparation method has higher application value and is suitable for wide popularization and application.

The invention discloses a method for preparing highly branched starch by using double enzymes, and belongs to the field of biologically modified starch. According to the invention, glycogen branching enzyme and cyclodextrin glucosyltransferase are adopted to synergistically modify different crystal forms of starch in a non-gelatinization swelling system (60 DEG C) to prepare highly branched starch, the reaction is carried out on the premise of ensuring the morphology of starch particles, and the later processing application characteristics are ensured, so that the highly branched starch can be fused with a traditional starch staple food carrier, and the preparation process is simple and convenient. According to the method, the enzyme modified starch and the swelling reaction are synchronously carried out, the step of cooling after high-temperature gelatinization is reduced, the production efficiency is improved, the adverse effect of high viscosity caused by high-temperature gelatinization on starch products is avoided, and the obtained product is high in yield, high in branching degree, low in digestibility and high in glucosidic bond proportion; a healthy and green new thought is provided for the field of starch deep processing.

The invention discloses a novel microcapsule wall material with a release function, the wall material is divided into an inner-layer wall material and an outer-layer wall material, the inner-layer wall material comprises spirulina protein and natto polypeptide, and the outer-layer wall material comprises gelatin and a cross-linking agent; the invention relates to a preparation method of a novel microcapsule with a slow release function, which comprises the following steps: S1, suspending spirulina protein in a phosphate buffer solution, and stirring at 4 DEG C; then adding glucan into the buffer solution according to a certain proportion, and adjusting the pH value to 8.0 by using NaOH; glycosylated spirulina protein and natto polypeptide are adopted as inner-layer wall materials, gelatin is adopted as outer-layer wall materials, and the gelatin and the inner-layer wall materials are cross-linked through a cross-linking agent phytic acid to jointly act to form the microcapsule. The microcapsule can prolong the preservation time of the core material, has the advantages of slow release in gastric juice and avoidance of direct release so as to protect the core material, is simple and safe in process, and increases the application of the slow release function in the field of microcapsules.

The invention belongs to the technical field of rice product processing, and particularly relates to low-GI rice noodles based on sugarcane polyphenol-soybean protein isolate load and a preparation method of the low-GI rice noodles. The method comprises the following steps: mixing rice flour with a sugarcane polyphenol-soybean protein isolate load to obtain mixed rice flour; and adding water into the mixed rice flour to obtain rice milk, heating and gelatinizing the rice milk into dough, and performing extrusion forming to obtain the low-GI rice noodles. The invention innovatively develops a method for preparing the rice noodles by loading the sugarcane polyphenols on the soybean protein isolate and mixing the sugarcane polyphenols with the rice flour, the sugarcane polyphenols effectively enhance the stability and effect of the sugarcane polyphenols under the carrier action of the soybean protein isolate, and the sugarcane polyphenol-soybean protein isolate load is added into the rice flour, so that the rice noodles are more stable in taste. According to the method, the digestibility of starch in the prepared rice noodles can be remarkably reduced, the GI value of the rice noodles can be effectively reduced, meanwhile, the texture and eating experience of the prepared rice noodles can be ensured, and full balance of the taste and functionality of the rice noodles is achieved.

The invention discloses a method for producing colored low-digestion extruded recombinant rice by forming a starch-polyphenol complex through a one-step method, and relates to the technical field of food processing, and the method comprises the following steps: preparing a natural eutectic solvent; colored polyphenol is added, crystalline polyphenol is dissociated by adjusting a natural eutectic solvent-polyphenol interaction mode, and free polyphenol is formed; the method comprises the following steps: taking crushed by-product broken rice as a main base material, mixing the main base material with a natural eutectic solvent-free polyphenol solution, and enabling free polyphenol to enter a spiral inner cavity of starch through self-assembly driving to form a starch-polyphenol complex; tempering, extruding, forming and granulating; and cooling, crystallizing and drying to obtain the product. The preparation method has the beneficial effects that crystalline polyphenol is dissociated through dipole-dipole interaction and hydrogen bond interaction of a natural eutectic solvent, so that free polyphenol directionally enters a spiral cavity of an amylose molecule to be complexed and then is self-assembled to form a starch-polyphenol complex, the solubility, uniformity and stability of colored polyphenol can be effectively improved, and the preparation method is suitable for industrial production. The degradation in the processing and digestion processes is avoided.

The invention relates to the technical field of food processing, and discloses okra minced fish and shrimp slices and a preparation method thereof. The preparation method of the okra minced fish and shrimp slices comprises the following steps: mixing and mincing tilapia meat and shrimp meat into meat paste, and mixing to obtain minced fish and shrimp mixture; smashing okra into paste to obtain okra paste; uniformly stirring the butter, the okra paste and the seasoning; then adding the prepared minced fish and shrimp mixture to obtain a mixture; and baking the mixed materials to obtain the okra minced fish and shrimp slices. According to the preparation method provided by the invention, the storage time of the minced fish and shrimp finished product is prolonged, the phenomenon of spoilage in the long-time storage process is avoided, and the problem that the existing commercially available minced fish and shrimp finished product is easy to spoilage in the long-time storage process is solved.

The invention discloses a low-GI 3D printing starch gel product and a preparation method thereof.According to the low-GI 3D printing starch gel product and the preparation method thereof, prolamin molecules are self-assembled to form nano-particles to embed polyphenol, then starch gel is filled with the nano-particles, controlled release of the polyphenol is facilitated, and the effect of the polyphenol is improved. A 3D printing product is prepared based on fluid characteristics of gelatinized starch, and a low-GI starch gel 3D printing product is prepared based on aged gel and polyphenol-loaded nanoparticles.

The invention relates to the technical field of grain processing, and discloses wheat flour, a preparation method thereof and fine dried noodles, the grain granularity of the wheat flour is 68-91 [mu] m, the wheat flour is prepared by rolling wheat flour as a raw material through a smooth roller, and compared with refined wheat flour added with bran, the wheat flour is pure white in color and higher in quality, and compared with the refined wheat flour, the wheat flour has the advantages that the grain size is small; the content of fat and dietary fibers is remarkably increased, the content of damaged starch is remarkably reduced, the cooking loss rate and protein digestibility of fine dried noodles prepared from the wheat flour are remarkably reduced, and the fine dried noodles prepared from the wheat flour are better in taste, high in chewiness and low in cooking loss rate and protein digestibility. The risk that obesity and type II diabetes mellitus are increased due to long-term consumption of the refined wheat flour can be avoided.

The invention discloses a rice starch-chickpea protein hydrolysate compound with an anti-digestion function and a preparation method of the rice starch-chickpea protein hydrolysate compound, and belongs to the technical field of starch processing. The method mainly comprises the following steps: dispersing and dissolving chickpea protein in deionized water, adjusting the pH value to 8.0, adding alkaline protease at 50 DEG C for hydrolysis, centrifuging at a high speed, taking supernate, and performing vacuum freeze drying to obtain the chickpea protein hydrolysate. And co-gelatinizing the chickpea protein hydrolysate and rice starch, cooling, freeze-drying, and grinding to obtain the chickpea protein hydrolysate. The invention overcomes the defect of high glycemic index of rice starch, and provides a convenient and efficient preparation method of the rice starch-chickpea protein hydrolysate compound. The chickpea protein hydrolysate and the rice starch are compounded, so that the content of resistant starch reaches 41.3% at most.

The invention relates to a PH-adjustable hydrogen-rich mineralized central direct drinking water preparation and supply system. The system comprises a water purification treatment unit, an electrolytic chemical treatment unit, a mineralization filtering unit, a selective constant-pressure water supply unit and a terminal which are sequentially connected through pipelines, and further comprises a PLC (Programmable Logic Controller) control unit electrically connected with each module, the water purification treatment unit is used for purifying the drinking water to obtain purified water; the electrolytic chemical treatment unit is used for carrying out electrolytic treatment on the water treated by the water purification treatment unit to obtain neutral hydrogen-rich water and / or weakly alkaline hydrogen-rich water; the mineralization filtering unit is used for mineralizing and filtering the drinking water, so that the drinking water contains preset mineral trace elements; the constant-pressure water supply unit is used for adjusting drinking water supply pressure; the system can selectively supply one of neutral hydrogen-rich mineralized central direct drinking water and alkalescent hydrogen-rich mineralized central direct drinking water at preset time according to a preset rule, and is beneficial to human health.

The invention discloses a preparation method of a starch-lipid compound, and relates to the technical field of food processing. Comprising the following steps: S1, preparing a turbid liquid from amylose or a mixture of amylopectin and amylose and distilled water to form a starch emulsion with the mass percent of 30%, and stirring for 1 hour in a water bath at 80 DEG C by using a water bath magnetic stirrer; s2, taking safflower seed oil, dissolving the safflower seed oil in hot absolute ethyl alcohol, adding the solution into the starch paste in the step S1, and stirring in a water bath for 1 hour; and S3, slowly cooling the obtained sample to room temperature, taking out the prepared sample, washing twice with ethanol-water, centrifuging, and drying, crushing and sieving the obtained solid matter. The invention provides a green and efficient method for preparing the starch-lipid compound, and the method is simple to operate and beneficial to large-scale industrial production.

The utility model provides cereal starch thermal denaturation suspension granulation equipment which comprises a spray drying tower, the top end of the spray drying tower is communicated with a first atomizing nozzle and a first hot air distributor, and the side part of the spray drying tower is communicated with a second hot air distributor; the bottom end of the spray drying tower is rotationally connected with a rotating pipe, and air outlet holes are formed in the surface of the rotating pipe. A rotary conveying assembly is fixed to the outer side of the rotary pipe and comprises a baffle, a filter screen and a connecting frame. The connecting frame is fixed to the outer side of the rotating pipe, and a filter screen is arranged outside the connecting frame. Baffles are distributed on the surface of the filter screen; the rotating pipe, the first hot air distributor and the second hot air distributor communicate with the hot air blast input end. And a plurality of second atomizing nozzles are embedded in the side wall, opposite to the rotary conveying assembly, of the spray drying tower. Fat spraying can be completed in the drying tower, reprocessing of granular starch is not needed, energy consumption is reduced, and starch granules are prevented from being gathered when being output from the drying tower.

The invention discloses preparation of enzymolysis-resistant bread flour and application of the enzymolysis-resistant bread flour in whole-wheat bread, and belongs to the field of whole-wheat bread processing. Whole wheat flour is subjected to pullulanase treatment, alpha-1, 6 glucosidic bonds in starch are cut off, the molecular weight of the starch is reduced, and short amylose is obtained, so that formation of resistant starch is promoted. The obtained enzymolysis-resistant bread flour is mixed with improvers such as whole wheat flour, vital gluten, highland barley protein and beta-glucan, and the whole wheat bread is obtained through the steps of dough kneading, fermentation, forming, fermentation, baking and the like. The whole-wheat bread prepared by the method has a relatively low GI value, compared with the whole-wheat bread without the enzymolysis-resistant bread flour, the eGI value of the whole-wheat bread is remarkably reduced, the content of rapidly-digestible starch in the bread is remarkably reduced, and the content of slowly-digestible and resistant starch in the bread is remarkably increased.

The invention provides ginger juice and brown sugar preserved fruits and a preparation method thereof. The ginger juice and brown sugar preserved fruits comprise green plums, brown sugar, edible salt, edible organic acid, a sweetening agent, neohesperidin dihydrochalcone and a ginger extract. The ginger extract is added into the ginger juice brown sugar preserved fruit, and the ginger has high nutritional value, can weaken the effect of pepsin and enhance the effect of lipolytic enzyme, and can severely destroy amylase in pancreatin, so that the digestion effect of the pancreatin on starch is remarkably reduced. Beta-amylase in amylase can also be inhibited, starch saccharification is hindered, the edible taste is good, the color, aroma and taste are good, and nutrition and health are achieved.

The invention provides Fuzhuan tea composite rice flour and a preparation method and application thereof, and the preparation method comprises the following specific steps: mixing rice and Fuzhuan tea soup according to a ratio of 1: (15-20), and steaming to obtain Fuzhuan tea rice; freeze-drying, crushing and sieving the Fuzhuan tea rice to obtain the Fuzhuan tea composite rice flour. By compounding the rice starch, the protein, the Fuzhuan tea polysaccharide, the theanine, the tea polyphenol and other bioactive components, the purpose of down-regulating the expression level of mRNA of intestinal sodium-glucose cotransporters (SGLT1 and SGLT2) and glucose transporters (GLUT2) is achieved, so that the starch digestibility is inhibited, the medium-GI or low-GI Fuzhuan tea compound rice flour is obtained, and the Fuzhuan tea compound rice flour is unique in taste, balanced in nutrition and suitable for large-scale production. The effects of regulating intestinal flora, reducing blood sugar and reducing fat are achieved.

The invention relates to a method for preparing a nano starch lipid composite emulsifier at normal temperature, which is characterized in that on the basis of diversified starch raw materials and different types of lipids, efficient preparation of a nano-scale compound is realized through a normal-temperature acoustic resonance treatment technology. The method breaks through the limitation of traditional high-temperature preparation, adopts a chemical method and an enzymolysis method to prepare nano starch particles under a normal-temperature condition, and then combines the starch particles with lipid by utilizing an acoustic resonance technology to form a stable nano-scale compound. The process is simplified, green, efficient and multifunctional, and the process is simpler; the normal-temperature acoustic resonance technology is adopted, so that the energy consumption is reduced, and the production efficiency is improved; the prepared nano-composite has potential application of emulsifiers and fat substitutes, can meet the requirements of modern consumers for healthy diet, and widens the application range of the nano-composite in the food industry.

This application discloses a formula for instant freeze-dried pet granules. Belonging to the field of pet food processing technology, this structure achieves the superior performance of completely dissolving into a uniform, liquid-like consistency within 5 seconds of contact with warm water, creating a distinct product differentiation advantage. This core characteristic not only distinguishes it from ordinary freeze-dried snacks but also highlights the product's professional positioning as a pet health supplement and nutritional product, accurately addressing the feeding needs of pets at specific physiological stages and effectively filling the market gap for instant pet health supplements.