Method for preparing iron supplement nutritional enhancer
A nutrition enhancer and iron supplement technology, applied in food preparation, food science, application, etc., can solve the problems of unfavorable industrial production of starch metal complex nutritional supplements, low metal ion content, low reaction efficiency, etc., and achieve production Low cost, good product quality, and improved reaction efficiency
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Embodiment 1
[0020] A preparation method of an iron supplement nutritional fortifier, comprising the steps of:
[0021] The first step uses acetic acid-sodium acetate buffer to adjust the mass concentration of potato starch milk to 15%, the pH value is 6.5, and the temperature is 50 ° C. Add α-amylase (BAN 480L, Novozymes (China) Investment Co., Ltd.), Add 300 u of α-amylase per gram of dry starch, react for 30 hours, neutralize with 0.1 mol / L hydrochloric acid to pH 6.2, wash, dry at 40°C to a moisture content of 14%, and pulverize to obtain enzymatic starch.
[0022] The second step is to adjust the mass concentration of enzymatic starch to 82% with water, seal it in a container, react at 140°C for 5 minutes, cool to room temperature, dry at 45°C until the moisture content is 14%, and grind to obtain wet heat treated starch.
[0023] In the third step, the wet heat treated starch is made into starch milk with a mass percentage of 20% by ferric chloride solution, the concentration of ferr...
Embodiment 2
[0027] A preparation method of an iron supplement nutritional fortifier, comprising the steps of:
[0028] The first step uses acetic acid-sodium acetate buffer to adjust the mass concentration of cassava starch milk to 40%, 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 450u of α-amylase and 30u of glucoamylase per gram of dry starch, react for 4 hours, and neutralize with 0.2mol / L sodium hydroxide solution pH to 6.5, washed, dried at 50°C to a water content of 12%, and crushed to obtain enzymatic starch.
[0029] The second step is to adjust the mass concentration of the enzymatic starch to 70% with water, seal it in a container, react at 90°C for 12 minutes, cool to room temperature, dry at 50°C until the moisture content is 13%, and grind to obtain wet heat treated starch.
[0030] In the third step, the wet heat treated sta...
Embodiment 3
[0033] A preparation method of an iron supplement nutritional fortifier, comprising the steps of:
[0034] The first step uses acetic acid-sodium acetate buffer to adjust the mass concentration of cornstarch milk to 25%, the pH value is 5.0, and the temperature is 45°C, adding glucoamylase (Dextrozyme DXW, Novozymes (China) Investment Co., Ltd.); Add 600 u of glucoamylase to the dry starch, react for 12 hours, neutralize with 0.1 mol / L sodium hydroxide solution to pH 6.4, wash, dry at 45°C until the water content is 13.8%, and crush to obtain enzymatic starch.
[0035] The second step is to adjust the mass concentration of enzymatic starch to 75% with water, seal it in a container, react at 120°C for 60 minutes, cool to room temperature, dry at 40°C until the moisture content is 14%, and grind to obtain wet heat treated starch.
[0036]In the third step, the wet heat treated starch is made into starch milk with a mass percentage of 15% by ferric chloride solution, the concentr...
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