Preparation method of starch based zinc-supplementing

A nutritional enhancer, starch-based technology, applied in the field of preparation of starch-based zinc supplement nutritional enhancer, can solve the problems of unfavorable industrial production of starch metal complex nutritional supplements, low metal ion content, low reaction efficiency, etc., to achieve High production efficiency, high product quality, and improved reaction efficiency

Inactive Publication Date: 2010-11-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the shortcomings of long reaction time, low reaction efficiency, and low content of metal ions in the organic form of the complex reaction between starch and metal ions, which is not conducive to the industrial production of starch metal complex nutritional supplements, etc. Insufficient, provide a kind of preparation method of starch metal complex nutritional enhancer with high production efficiency and good product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of a starch-based zinc supplement nutritional fortifier, comprising the steps of:

[0020] The first step uses acetic acid-sodium acetate buffer to adjust the potato starch milk mass concentration to 15%, the pH value is 4.5, and the temperature is 30°C, adding α-amylase (BAN 480L, Novozymes (China) Investment Co., Ltd.) and Glucoamylase (Dextrozyme DXW, Novozymes (China) Investment Co., Ltd.); add 400u of α-amylase and 30u of glucoamylase per gram of dry starch, react for 4 hours, and neutralize with 0.1mol / L sodium hydroxide solution pH to 6.2, washed, dried at 50°C to a water content of 12%, and crushed to obtain enzymatic starch.

[0021] The second step is to adjust the mass concentration of the enzymatic starch to 82% with water, seal it in a container, react at 100°C for 20 minutes, cool to room temperature, dry at 45°C until the moisture content is 14%, and grind to obtain the wet heat treated starch.

[0022] In the third step, the wet-hea...

Embodiment 2

[0026] A preparation method of a starch-based zinc supplement nutritional fortifier, comprising the steps of:

[0027] The first step uses acetic acid-sodium acetate buffer to adjust the mass concentration of cassava starch milk to 40%, the pH value is 6.5, and the temperature is 55 ° C. Add α-amylase (BAN 480L, Novozymes (China) Investment Co., Ltd.), Add 600 u of α-amylase per gram of dry starch, react for 12 hours, neutralize with 0.1 mol / L hydrochloric acid to pH 6.0, wash, dry at 40°C to a moisture content of 14%, and pulverize to obtain enzymatic starch.

[0028] The second step is to adjust the mass concentration of the enzymatic starch to 75% with water, seal it in a container, react at 90°C for 10 minutes, cool to room temperature, dry at 50°C until the moisture content is 13%, and grind to obtain the wet heat treated starch.

[0029] The 3rd step is made into the starch milk that the mass percentage is 25% with the starch of wet heat treatment with zinc acetate solut...

Embodiment 3

[0032] A preparation method of a starch-based zinc supplement nutritional fortifier, comprising the steps of:

[0033] The first step uses acetic acid-sodium acetate buffer to adjust the mass concentration of cornstarch milk to 30%, the pH value is 4.0, and the temperature is 50°C. Add α-amylase (BAN 480L, Novozymes (China) Investment Co., Ltd.), Add 450u of α-amylase per gram of 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 30u 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, and dry at 45°C until the moisture content is 13 %, to obtain enzymatic starch after pulverization.

[0034] The second step is to adjust the mass concentration of the enzymatic starch to 70% with water, seal it in a container, react at 100°C for 15 minutes, cool to ...

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PUM

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Abstract

The invention relates to a preparation method of a starch based zinc-supplementing nutrition enhancer, which comprises the steps of: firstly, preparing starch as raw materials into a starch milk by using an acetic acid-sodium acetate buffer solution, adding into amylase, reacting at 30-55 DEG C for 4-30h, neutralizing until the pH value is 6.0-6.5, washing, drying, crushing to obtain enzymolysis starch; preparing the obtained enzymolysis starch by using water to achieve the mass concentration of 70-82 percent, reacting at 60-120 DEG C for 10min-18h, cooling to room temperature, drying, crushing to obtain heat-moisture treated starch; preparing the heat-moisture treated starch into a starch milk by using a zinc acetate solution, stirring and reacting for 5-60h; and washing, drying, crushing to obtain a product. The invention is rich in zinc-containing trace elements, can be used as a zinc-supplementing nutrition enhancer of foods and health care products, has the benefits of improving the condition of insufficient acceptable daily intake of the trace elements required by life and ensuring the health of people, and is a functional food additive with high additional value.

Description

technical field [0001] The invention relates to a production method of modified starch, in particular to a method for preparing a starch zinc metal complex nutrition enhancer by combining biotechnology, physical methods and chemical methods. Background technique [0002] With the improvement of people's living standards, the insufficient intake of trace elements 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. Trace elements refer to elements that account for less than 1 / 1000 of the body weight and require less than 100 mg per person per day. At the beginning of the 19th century, people discovered the existence and function of trace elements in organisms. Studies have found that trace elements work mainly by forming binding proteins (such as hemoglobin, ceruloplasmin, etc.), enzymes, hormones and vita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/00A23L1/29A23L33/00
Inventor 罗志刚扶雄罗发兴
Owner SOUTH CHINA UNIV OF TECH
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