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Preparation and application of a new type of resistant starch raw material

A resistant starch and starch technology, which is applied in food preparation, application, food science, etc., can solve the problems of unseen plantain taro, low added value of products, and no high content of resistant starch characteristics and advantages mining.

Active Publication Date: 2011-12-14
贵州伊利泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the development and utilization of banana taro is mainly to produce starch, and there have been many years of development of starch deep-processing products and food items such as vermicelli and vermicelli. However, the added value of its products is low, and there is no research on the characteristics and advantages of its high content of resistant starch. Excavation, at present, there is no literature report on the research of resistant starch of canna taro

Method used

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  • Preparation and application of a new type of resistant starch raw material

Examples

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Effect test

Embodiment 1

[0010] The preparation method of embodiment one canna taro resistant starch

[0011] Wash and remove the mud from the fresh plantain taro, weigh, crush, filter and separate the fibers, repeat the starch sedimentation in cold water for 2-3 times, remove all impurities, and obtain coarse starch with a water content of 40%, and then sedimentation and separation with water for 2 -3 times, the plantain taro starch coarse powder was prepared, and the resistant starch content in the coarse powder reached 26%. Add water to adjust the slurry, the starch concentration of the slurry is between 10%-40%, add dilute hydrochloric acid or dilute sulfuric acid to adjust the pH3.5-5.5, heat with microwave or steam (stirring is required for steam heating), at 40-70°C Add pullulanase at low temperature, the dosage is 10-50 ASPU / g starch, keep warm for 6-48hrs, then raise the temperature to 80-100°C, keep it for 40-60min, cool down, after the starch precipitates, drain the liquid. In order to rem...

Embodiment 2

[0012] The determination of the content of embodiment secondary resistant starch

[0013] Weigh 100mg of sample into a 15mL centrifuge tube, add 10mL of KCI-HCI solution (pH 1.5), add 0.2mL of pepsin solution (1g pepsin / 10mL of KCl-HCI solution), keep the temperature at 38°C for 60min, and keep shaking continuously to remove the sample the protein in it; take it out, cool it naturally to room temperature, adjust the pH to 6.0-6.4, add 300U of heat-resistant α-amylase, place it in a constant temperature oscillator at 95°C for 30 minutes (oscillation speed is 200r / min), and hydrolyze the protein in it. Digestible starch, centrifuge (3000r / min, 10-15min); cool to room temperature, adjust the pH value to 4.5 with sodium acetate buffer, then add 5000 activity units of glucoamylase (60°C water bath shake for 60min), completely hydrolyze the starch Digestible starch is glucose; cool, centrifuge, (3000r / min, 15min), carefully discard the supernatant, wash with water, repeat 3 times, w...

Embodiment 3

[0026] The preparation of embodiment three canna taro resistant starch food (following example illustrates the present invention, but does not limit the present invention)

[0027] (1) Biscuits:

[0028] Take the preparation of 12kg biscuits as an example: 6kg of banana taro resistant starch, 4kg of wheat low refined starch, 70g of phospholipids, 1.5kg of xylitol, 20g of refined salt, 40g of baking soda, 30g of ammonium bicarbonate, 0.1g of citric acid, and others according to taste Add 1.0kg of cocoa powder, or 8ml of edible essential oils of other flavors. According to the conventional biscuit preparation process, the biscuit is prepared through modulation-rolling-forming-baking-cooling-packaging. The content of resistant starch is between 12% and 20%.

[0029] (2) Instant noodles

[0030] 1 part of canna resistant starch, 1 part of early indica rice, soak the early indica rice, wash and refine the rice, add the resistant starch of canna taro, add water to adjust the slur...

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Abstract

The invention discloses a new raw material of novel resistant starch, and simultaneously discloses a preparation method and foods of high-content resistant starch. The preparation method comprises the following steps: preparing coarse starch of canna edulis ker; adding diluted hydrochloric acid to regulate the PH value to be between 3.5 and 5.5; adding Pullulanase at the temperature of between 40 and 70 DEG C; and preserving the temperature, heating, cooling and the like to remove residual acid or impurities to prepare the resistant starch which can be deposited in cold water for a long time for storage. In the method of content measurement, an alpha-starch amylase enzymolysis method is mainly adopted, and the content of the resistant starch is calculated by measuring the content of glucose in a standard curve method. The result of resistant starch content measurement indicates that: the content of resistant starch in the untreated canna edulis ker is 26.5 percent, and is far higher than the content of resistant starch in conventional staple foods, such as rice, wheat and the like, while the content of resistant starch in the process-treated canna edulis ker is 70.5 percent; therefore, the resistant starch is an ideal raw material of functional foods. The invention also discloses a preparation method of a series of foods which take the resistant starch as a raw material.

Description

technical field [0001] The invention relates to a novel high-quality raw material of resistant starch and its application in the fields of food and health products. technical background [0002] With the continuous progress of social economy and the change of people's lifestyle, the composition of diet has undergone great changes. Coupled with factors such as population aging and overnutrition, the incidence of obesity, hypertension, and hyperlipidemia has continued to rise. It has become a major public issue in our country and even in the world. Therefore, the key to preventing the occurrence of obesity and related chronic diseases is to focus on prevention, and a scientific and reasonable diet structure is one of the key measures to prevent the above diseases. As the main source of energy for people, starch is the core factor in regulating dietary structure. [0003] Resistant starch, also known as enzyme-resistant starch and indigestible starch, is not easily digested a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04A23L1/30
Inventor 王学勇张元
Owner 贵州伊利泰生物科技有限公司
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