Processing method of slowly digestible and resistant starch-containing food raw material

A technology of resistant starch and processing method, which is applied in the direction of fat-containing food ingredients, functions of food ingredients, food preparation, etc., can solve the problems of not being able to improve the blood sugar stability of diabetics, not being able to control the blood sugar balance of the human body, and being difficult to digest, etc. Restricted by production area and season, increase the content of slow digestible starch and resistant starch, and increase the effect of slow digestible and resistant starch content

Active Publication Date: 2014-03-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few low GI foods sold in the market in my country. Some products added with functional oligosaccharides have the function of indigestibility, but they cannot regulate the blood sugar balance of the human body, cannot improve the blood sugar stability of diabetic patients, and solve the basic problems of satiety in patients. question
The invention controls the moisture content and heating temperature of starch-containing food raw materials, and adds an appropriate amount of oil to control the expansion of starch in the food material and the particle size of the product, thereby increasing the content of slow digestion and resistant starch in starch or starch-containing food, and processing The process is simple and the application range is wide, and the relevant processing methods have not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Pass ordinary cornstarch through a 100-mesh sieve, and dry to a moisture content of 3%; place it in a dry-process reactor with a jacket for heating, and keep stirring. At room temperature, add 5% lauric acid on a dry basis of starch to the dry starch through an atomizer. The lauric acid is pre-dissolved and dispersed with 1 volume of ethanol and mixed evenly; heat the starch to 40°C and keep stirring for 1 Hours, make the grease fully infiltrate the interior of the starch granules; spray a certain amount of water into the starch through the atomizer to make the water content of the mixture 20%, close the reactor, and raise the temperature to 120°C, keep stirring and mixing for 3 hours, then The temperature of the batch was slowly lowered to room temperature over 3 hours. The material is dried, pulverized, sieved, and the particle size of the material is controlled between 0.2 and 0.5 mm to obtain food raw materials rich in slow digestion and resistant starch.

[0025] ...

Embodiment 2

[0027] Pass the corn flour through a 60-mesh sieve and dry until the water content is 8%; place it in a dry reactor with a jacket and keep stirring. At room temperature, add 10% peanut oil on a dry basis to the dry corn flour through an atomizer. The peanut oil is pre-dissolved and dispersed with 2 times the volume of ethanol; mix well; heat the corn flour to 60°C, and keep stirring and mixing for 2 hours , so that the oil fully penetrates into the interior of the starch granules; spray a certain amount of water into the corn flour through the atomizer, so that the water content of the mixture is 30%, close the reactor, and raise the temperature to 90 ° C, keep stirring and mixing for 8 hours, in Slowly lower the temperature of the batch to room temperature over 1 hour. The material is dried, pulverized, and the particle size of the material is controlled between 0.2 and 0.5 mm to obtain food raw materials rich in slow digestion and resistant starch.

[0028] Using the set of...

Embodiment 3

[0030] Pass the flour through a 100-mesh sieve and dry to a moisture content of 5%; place the flour in a dry reactor with a jacket for heating and keep stirring. At room temperature, add 25% linoleic acid on a dry basis to the dry flour through an atomizer. The linoleic acid is pre-dissolved and dispersed with 2 times the volume of ethanol and mixed evenly; heat the flour to 50°C and keep stirring and mixing 3 hours, let the oil fully penetrate into the interior of the starch granules; spray a certain amount of water into the starch through the atomizer, so that the water content of the mixture is 35%, close the reactor, and raise the temperature to 100 ° C, keep stirring and mixing for 12 hours; The temperature of the batch was then slowly lowered to room temperature over 2 hours. The material is dried, pulverized, and the particle size of the material is controlled between 0.2 and 0.5 mm to obtain food raw materials rich in slow digestion and resistant starch.

[0031] Usin...

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PUM

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Abstract

The invention discloses a processing method of a slowly digestible and resistant starch-containing food raw material. The processing method comprises the steps: crushing starch or a starch-containing food raw material, screening with a 60-100-mesh sieve, drying until the water content is 3-8 percent, adding grease which accounts for 5-25 percent of the dry basis weight of the starch, and uniformly mixing; heating to 40-60 DEG C, keeping stirring and mixing for 1-3h, adjusting the content of water in the obtained mixture to 10-40 percent, heating to 80-120 DEG C in a closed container, keeping stirring and mixing for 3-12h, and slowly cooling the mixture to the room temperature; and drying, crushing, and controlling the granularity of the material to obtain the slowly digestible and resistant starch-containing food raw material. The processing method provided by the invention has the advantages of simple process, advanced process, and the like; the safety of products processed by using the method is high; the obtained food raw material is rich in the slowly digestible and resistant starch, has the characteristics of nutrient enrichment and the like, and is widely applied to food processing fields such as functional foods and health-care products.

Description

technical field [0001] The invention relates to the field of modification and deep processing of starch-containing food raw materials, in particular to a processing method for food raw materials containing slow digestion and resistant starch. Background technique [0002] In recent decades, the number of diabetic patients in the world has increased at an alarming rate, especially type Ⅱ diabetes has become one of the three major chronic diseases that seriously affect human physical and mental health. According to the latest report of the International Diabetes Federation, there are currently nearly 200 million diabetics in the world, and it is estimated that this number will exceed 300 million by 2025. With the rapid development of my country's economy, the number of people suffering from diabetes is also increasing rapidly. According to the survey results of the Chinese Center for Disease Control and Prevention, the prevalence of diabetes among adults in my country was 9.65...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/29A23L33/125
CPCA23L29/30A23L33/115A23V2002/00A23V2200/30A23V2200/328A23V2250/18A23V2250/5118A23V2300/24
Inventor 黄强何小维常丰丹
Owner SOUTH CHINA UNIV OF TECH
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