Method for extracting slowly digestible starch from broken rice
A slow-digesting starch and broken rice technology, applied in food science, application, food preparation, etc., can solve the problems that affect the economic benefits of enterprises, broken rice does not meet the quality requirements of rice products, etc., to achieve ecological environmental protection and uniform effect , good safety effect
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[0026] Example 1
[0027] First, put the glutinous rice after hulling in a 2.0mm diameter round-hole sieve, connect a 1.0mm round-hole sieve and the bottom of the sieve, cover the sieve cover, and install it on the sieve for automatic screening. The screened broken rice was extracted by alkaline method with 0.1mol / L NaOH solution; then, the glutinous rice starch milk with a mass concentration of 25% was prepared, and treated at 600Mpa and a temperature of 30 °C for 25min. After the ultra-high pressure treatment, the sample was cooled to After room temperature, it was placed in a 4°C incubator for 12 hours; finally, the filter cake was collected by filtration after centrifugation at 5000g for 20 minutes, dried, pulverized, sieved, and determined by the Englyst method. Slow digestion with a content of about 60% can be obtained. Crude starch.
Example Embodiment
[0028] Example 2
[0029] The slow-digestible starch extracted from broken rice by ultra-high pressure technology is added to the capsule core material at a mass percentage of 50% to prepare a sustainable sustained-release energy capsule. Compared with the capsules prepared by adding 50% by mass of native starch to the capsule core material, before each training, the athletes took the same amount of the above different capsules each time, and after the training with substantially the same amount of exercise, the slow-digesting starch was taken. The prepared capsule training process lasts longer without hunger. It shows that the capsule can absorb energy slowly and release energy continuously.
Example Embodiment
[0030] Example 3
[0031] The slow-digestible starch extracted from broken rice by ultra-high pressure technology was added to the rice flour dough at a mass percentage of 20% to prepare ordinary rice bread. Then the obtained rice bread was subjected to simulated chewing and grinding to determine its in vitro hydrolysis index (HI), HI=24.21, and the glycemic index GI calculated from the formula GI=39.71+0.549 (HI) was 53, which is a typical slow digestible low-glycemic foods.
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