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Method for modifying lotus-seed starch under ultrahigh pressure

A lotus seed starch and ultra-high pressure technology, applied in food science, food preparation, application, etc., can solve the problems affecting the quality of starchy food, lotus seed starch is easy to regenerate, etc., and achieve scientific and reasonable production process, strong operability, improved structure effect

Inactive Publication Date: 2012-07-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lotus seeds are high-starch agricultural products. Starch accounts for more than 50% of the dry matter content of lotus seeds, of which the amylose content is as high as 42%, which is a specific starch with high amylose content. Improve the quality of starchy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Raw material preparation: Weigh 30g lotus seed starch and add 200mL water, mix well, and prepare lotus seed starch milk with a concentration of 15% (w / v);

[0029] (2) Vacuum packaging: put the prepared lotus seed starch milk into a polypropylene film bag, and seal it with a vacuum packaging machine;

[0030] (3) Ultra-high pressure treatment: place the vacuum-packed lotus seed starch milk in a high-pressure chamber for ultra-high pressure treatment, with a treatment pressure of 500 MPa, a temperature of 30°C, and a holding time of 30 minutes;

[0031] (4) Drying: The lotus seed starch milk after ultra-high pressure treatment is suction-filtered and then dried in a 45°C drying oven until the moisture content is 10%;

[0032] (5) Grinding and sieving: Grinding and pulverizing the dried lotus seed starch and passing through an 80-mesh sieve to obtain ultra-high pressure modified lotus seed starch.

Embodiment 2

[0034] (1) Raw material preparation: Weigh 20g lotus seed starch and add 100mL water, mix well, and prepare lotus seed starch milk with a concentration of 20% (w / v);

[0035] (2) Vacuum packaging: put the prepared lotus seed starch milk into a polypropylene film bag, and seal it with a vacuum packaging machine;

[0036] (3) Ultra-high pressure treatment: place the vacuum-packed lotus seed starch milk in a high-pressure chamber for ultra-high pressure treatment, with a treatment pressure of 450MPa, a temperature of 25°C, and a holding time of 20 minutes;

[0037] (4) Drying: The lotus seed starch milk after ultra-high pressure treatment is suction-filtered and then dried in a drying oven at 45°C until the moisture content is 8%;

[0038] (5) Grinding and sieving: Grinding and pulverizing the dried lotus seed starch and passing through an 80-mesh sieve to obtain ultra-high pressure modified lotus seed starch.

Embodiment 3

[0040] (1) Raw material preparation: Weigh 36g lotus seed starch and add 200mL water, mix well, and prepare lotus seed starch milk with a concentration of 18% (w / v);

[0041] (2) Vacuum packaging: put the prepared lotus seed starch milk into a polypropylene film bag, and seal it with a vacuum packaging machine;

[0042] (3) Ultra-high pressure treatment: Put the vacuum-packed lotus seed starch milk in a high-pressure chamber for ultra-high pressure treatment, with a treatment pressure of 470MPa, a temperature of 28°C, and a holding time of 27 minutes;

[0043] (4) Drying: The lotus seed starch milk after ultra-high pressure treatment is suction-filtered and then dried in a 45°C drying oven until the moisture content is 7%;

[0044] (5) Grinding and sieving: Grinding and pulverizing the dried lotus seed starch and passing through an 80-mesh sieve to obtain ultra-high pressure modified lotus seed starch.

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Abstract

The invention provides a method for modifying lotus-seed starch under ultrahigh pressure. The method comprises the following steps of: preparing a raw material, performing vacuum packaging, treating under ultrahigh pressure, drying, grinding, and sieving to obtain a finished product. After the lotus-seed starch is treated under ultrahigh pressure, the structure, physicochemical property and eating quality of the starch are improved, and the application range of the lotus-seed starch is expanded; ultrahigh pressure treatment is a novel method for physically modifying the starch, and a new way is opened up for the production of modified starch; and the method is simple, and is low in time and energy consumption, easy to operate, safe and pollution-free compared with the traditional method for modifying the starch.

Description

technical field [0001] The invention belongs to the technical field of modified starch production, and in particular relates to an ultrahigh-pressure physical modification method for lotus seed starch. Background technique [0002] As the main ingredient in food, starch affects the appearance, taste, processing performance and nutritional and health quality of food. In modern food processing, it usually goes through high-temperature heating, vigorous stirring or low-temperature freezing, which will reduce the viscosity of native starch and destroy its colloidal properties. With the development of science and technology and the continuous emergence of new products, the requirements for the properties of starch are becoming more and more stringent, and the properties of natural starch can no longer meet the needs of industrial development. Therefore, modifying the structure and physical and chemical properties of starch to meet the requirements of industrial applications has ...

Claims

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Application Information

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IPC IPC(8): C08B30/00A23L1/36A23L25/00
Inventor 郭泽镔郑宝东陈洁张怡曾绍校
Owner FUJIAN AGRI & FORESTRY UNIV
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