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Preparation method for starch-based fat substitute

A fat substitute and starch-based technology, applied in the field of preparing starch-based fat substitutes, can solve problems such as unstable application performance, achieve good freeze-thaw stability, important social and economic benefits, and reduce costs.

Inactive Publication Date: 2010-10-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to address the disadvantages of unstable application performance of the current starch-based fat substitutes used in frozen foods, to modify the structure of the starch granules, to expand the contact area of ​​the starch reaction, and to improve the uniform distribution of chemical reagents in the starch granules properties, and a certain amount of dextrinization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of starch-based fat substitute, comprising the steps of:

[0022] The first step uses acetate buffer (acetic acid-sodium acetate buffer) to adjust the tapioca starch milk to a mass concentration of 20%, and a pH value of 4.5; at a temperature of 30°C, add α-amylase (BAN 480L, Novozymes (China) Investment Co., Ltd.) and glucoamylase (Dextrozyme DXW, Novozymes (China) Investment Co., Ltd.); add 200u of α-amylase and 30u of glucoamylase per gram of dry starch, react for 4 hours, use Neutralize the pH to 6.0 with 0.1 mol / L sodium hydroxide solution, wash, dry at 40°C until the water content is 12.5%, and pulverize to obtain enzymatic starch.

[0023] In the second step, the enzymatic starch obtained above is made into starch milk with a mass percentage of 40% by weight concentration of 65% ethanol, and monochloroacetic acid and sodium hydroxide are added, wherein monochloroacetic acid, sodium hydroxide and dry starch The molar ratio is 1: 2.5: 1, stirr...

Embodiment 2

[0028] A preparation method of starch-based fat substitute, comprising the steps of:

[0029] The first step adjusts the potato starch milk concentration to be 40% quality with acetate buffer solution, and pH value is 6.5, and temperature is 50 ℃, adds α-amylase (BAN 480L, Novozymes (China) Investment Co., Ltd.), every Add 600 u of α-amylase to 1 gram of dry starch, react for 10 hours, neutralize with 0.2 mol / L hydrochloric acid to pH 6.2, wash, dry at 50°C until the water content is 12.0%, and crush to obtain enzymatic starch.

[0030] The second step is that the enzymolysis starch obtained above is made into the starch milk that the mass percent is 15% with the ethanol of 80% concentration with concentration, adds monochloroacetic acid and sodium hydroxide respectively, monochloroacetic acid: sodium hydroxide: the mole of dry starch The ratio is 1.2:1.5:1, stirred and reacted at 50°C for 4.5 hours, neutralized to pH 6.0 with 0.05mol / L hydrochloric acid, washed, dried at 40°C...

Embodiment 3

[0034] A preparation method of starch-based fat substitute, comprising the steps of:

[0035] The first step is to adjust the concentration of cornstarch milk to 15% quality with acetate buffer solution, the pH value is 4.0, and the temperature is 55 ° C. Add α-amylase (BAN 480L, Novozymes (China) Investment Co., Ltd.), every Add 350u of α-amylase to the dry starch, react for 8 hours, inactivate the enzyme, adjust the pH value to 6.0 with 0.1mol / L sodium hydroxide solution, and add glucoamylase (Dextrozyme DXW, Novozymes ( China) Investment Co., Ltd.), add 50u of glucoamylase per gram of dry starch, react for 30 hours, neutralize to pH to 6.5 with 0.1mol / L sodium hydroxide solution, wash, dry at 45°C until the moisture content is 12.8% , after crushing, enzymatic starch is obtained.

[0036] The second step is that the enzymolysis starch obtained above is made into the starch milk of 25% by mass percentage with the ethanol of 85% with concentration, adds monochloroacetic acid...

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Abstract

The invention discloses a preparation method for starch-based fat substitute. The method comprises the following steps that: firstly the starch raw materials are prepared into starch milk by acetate buffer solution, amylase is added to react under the temperature of 30-55 DEG C, and enzymolysis starch is obtained after neutralization, washing, drying and crushing; ethanol with the concentration of 65-85% is prepared into the starch milk, monochloro acetic acid and sodium hydroxide are respectively added, the mixture is stirred and reacted under the temperature of 35-58 DEG C for 1.5-5.0 hours, and alcohol-processing starch is obtained after neutralization, washing, drying and crushing; and the starch milk with the quality of 15-35% is prepared by the acetate buffer solution, high-temperature-resistant alpha-amylase is added to react for 2-20 minutes under the temperature of 85-105 DEG C to conduct enzyme denaturalixation, and the starch-based fat substitute is obtained by neutralization and spray drying. The starch-based fat substitute is while powder, can be taken as fat substitute of frozen food, and has good functions of the freeze thawing stability and fat simulacrum.

Description

technical field [0001] The invention relates to a production method of modified starch, in particular to a method for preparing a starch-based fat substitute by combining biotechnology and chemical methods. Background technique [0002] With the improvement of people's living standards, excessive fat intake caused by unreasonable dietary structure has brought serious threats to people's health, causing cardiovascular diseases, diabetes, tumors, cerebrovascular diseases, senile anemia, etc. Diseases are increasing year by year. Most consumers understand the relationship between health and fat intake, and urgently need low-fat foods that are beneficial to health, but the food flavor, taste and texture of low-fat and fat-free foods that reduce fat consumption may Very poor, most consumers are reluctant to accept fat substitutes. Foreign countries started research on fat substitutes in the 1960s, launched fat substitutes in the market in the late 1980s, developed rapidly in th...

Claims

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Application Information

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IPC IPC(8): C08B31/12A23L1/30A23L33/125
Inventor 罗志刚扶雄徐中岳
Owner SOUTH CHINA UNIV OF TECH
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