A kind of preparation method of rice starch-based fat substitute

A fat substitute, rice starch technology, applied in food preparation, food science, application, etc., can solve the problems of long production time, serious energy consumption, low yield of maltodextrin, etc., to improve efficiency, improve quality, DE small value effect

Inactive Publication Date: 2011-12-14
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The existing method mainly uses maltodextrin with low glucose equivalent value (DE) value as the target product, and the production time is long, the energy consumption is serious, and the yield of maltodextrin is not high

Method used

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  • A kind of preparation method of rice starch-based fat substitute
  • A kind of preparation method of rice starch-based fat substitute

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Soak 1000 grams of fine rice after passing through a 100-mesh sieve with 7 liters of 0.05mol / L sodium hydroxide solution while stirring and extracting for 4 hours, centrifuge the rice starch, and remove the uppermost and lowermost residues after repeated centrifugation. Mix liquid and water according to the mass percentage of 1:5, add amylase, so that the mass fraction of amylase in the slurry is 1.5%, enzymolyze at 85 degrees for 10 minutes, centrifuge at 3500 rpm for 10 minutes, and take the supernatant at low temperature Freeze-drying is carried out after complete freezing to obtain maltodextrin, and the DE value of the obtained maltodextrin is 4.5.

Embodiment 2

[0021] Soak 5000 grams of fine rice after passing through a 120-mesh sieve with 5 liters of 0.1mol / L sodium hydroxide solution while stirring and extracting for 3 hours, centrifuge the rice starch, and remove the uppermost and lowermost residues after repeated centrifugation. Mix liquid and water according to the mass percentage of 1:4, add amylase, so that the mass fraction of amylase in the slurry is 0.5%, enzymolyze at 95 degrees for 12 minutes, centrifuge at 3500 rpm for 12 minutes, and take the supernatant at low temperature Freeze-drying is carried out after complete freezing to obtain maltodextrin, and the DE value of the obtained maltodextrin is 5.

Embodiment 3

[0023] Soak 5000 grams of fine rice after passing through an 80-mesh sieve with 6 liters of 0.08mol / L sodium hydroxide solution while stirring and extracting for 3 hours, centrifuge the rice starch, and remove the uppermost and lowermost residues after repeated centrifugation. Mix liquid and water according to the mass percentage of 1:6, add amylase so that the mass fraction of amylase in the slurry is 1%, enzymolyze at 95 degrees for 15 minutes, centrifuge at 3500 rpm for 8 minutes, and take the supernatant The maltodextrin was obtained by freeze-drying after complete freezing at low temperature, and the DE value of the obtained maltodextrin was 4.

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Abstract

The invention relates to preparation of a rice starch-based fat replacer, in particular to a method for preparing high-purity low-DE (dextrose equivalent) value malto dextrin by utilizing rice. The method comprises the following concrete steps of: smashing and sieving rice, soaking and extracting with alkali liquor; then centrifuging to remove supernate and surface layer and lowermost yellow residue, and drying for 40-50 hours to obtain rice starch; mixing rice starch feed liquor with water at the mass percent ratio of 1:(4-6); then adding alpha amylase to ensure the alpha amylase to account for 0.5-1.5% of size in mass fraction, carrying out enzymolysis for 10-15 minutes at the temperature of 85-95 DEG C, centrifuging for 8-12 minutes, freezing the supernate, and carrying out freeze drying treatment after the supernate is completely frozen, thus malto dextin is obtained. By adopting the method in the invention, the high-purity low-DE value malto dextin fat replacer is prepared, and preparation process of the malto dextin is changed while basic physicochemical properties of the malto dextin are not changed, thus the aims of energy conservation and consumption reduction are achieved during preparation of the malto dextin.

Description

technical field [0001] The invention relates to the preparation of a rice starch-based fat substitute, in particular to a method for preparing high-purity and low DE value maltodextrin from rice. Background technique [0002] At present, fat substitutes mainly include carbohydrate-based fat substitutes, protein-based fat substitutes and fat-based fat substitutes. Carbohydrate-based fat substitutes and protein-based fat substitutes are more acceptable because they are not used in frying oils, but due to their ability to absorb water to produce a gel-like texture, resulting in fat-like lubricity and flow At the same time, the caloric value is low (the calorie ratio of the same weight of fat and carbohydrates under the condition of complete metabolism is about 9:4), so the safety is relatively high, and the effect of replacing fat is achieved. Wherein, the rice starch-based fat substitute is a kind of carbohydrate-based fat substitute. [0003] In the prior art, Patent Applic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 易翠平孙沛然
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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