Method for extracting slowly digestible starch from sweet yellow wine vinasse

A technology for slow-digesting starch and rice wine distiller's grains, which is applied in the field of extracting slow-digesting starch, can solve the problems of difficulty in obtaining dissolution promotion effect and mass transfer enhancement effect, etc., and achieves the effects of strong mass transfer effect, high nutritional value and novel method.

Active Publication Date: 2014-07-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most ultrasonic-assisted extraction technologies use a single-frequency ultrasonic mode. For the complex rice protein and starch structures and their combined forms, it is difficult to achieve ideal dissolution promotion and mass transfer enhancement effects with single-frequency ultrasound.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Superfinely pulverize sweet rice wine distillers grains and pass through a 180-mesh sieve (ZKY-303 Grinding Superfine Pulverizer, Beijing Zhongke Haoyu Technology Development Co., Ltd.), add water to make a 10% suspension emulsion, stir and adjust pH with NaOH To 9.2; turn on the dual-frequency pulsed ultrasonic equipment (NXG-S type dual-frequency ultrasonic reactor, Gaodao Co., Ltd., South Korea) for ultrasonic-assisted alkaline extraction. The ultrasonic conditions are as follows: ultrasonic power 400-1000W / 2000mL, dual-frequency ultrasonic frequency 24kHz, 35kHz; rotating speed 30r / s, work / intermittent ratio 4s / s, ultrasonic extraction time 100min, decant the obtained extract after standing, and then repeat the above steps 6 times; wash the sample after decantation To neutrality, add 3 times the volume of ethanol, stir at 3°C ​​for 25 min, let stand, and centrifuge. The collected precipitate was air-dried at 35°C for 24 hours, and the dried sample was mechanically p...

Embodiment 2

[0017] Superfinely pulverize the sweet rice wine lees (ZKY-303 Grinding Superfine Pulverizer, Beijing Zhongke Haoyu Technology Development Co., Ltd.) and pass through a 180-mesh sieve, add water to make a 20% suspension emulsion, stir and adjust the pH with NaOH To 10.3; turn on the dual-frequency pulsed ultrasonic equipment, and carry out ultrasonic-assisted lye extraction (NXG-S dual-frequency ultrasonic reactor, Gaodao Company, Korea). The ultrasonic conditions are as follows: ultrasonic power 400-1000W / 2000mL, dual-frequency ultrasonic frequency 24kHz, 68kHz; rotating speed 20r / s, work / intermittent ratio 3s / s, ultrasonic extraction time 60min, decant the obtained extract after standing, and then repeat the above steps 5 times; wash the sample after decantation To neutrality, add 3 times the volume of ethanol, stir at 5°C for 25 minutes, let stand, and centrifuge. The collected precipitate was air-dried at 35°C for 24 hours, and the dried sample was mechanically crushed and...

Embodiment 3

[0019] Superfinely pulverize the sweet rice wine grains (ZKY-303 Grinding Superfine Pulverizer, Beijing Zhongke Haoyu Technology Development Co., Ltd.), pass through a 200-mesh sieve, add water to make a 30% suspension emulsion, stir and adjust the pH with NaOH To 11; turn on the dual-frequency pulsed ultrasonic equipment (NXG-S type dual-frequency ultrasonic reactor, Gaodao Co., Ltd., South Korea) for ultrasonic-assisted alkali extraction. The ultrasonic conditions are as follows: ultrasonic power 400-1000W / 2000mL, dual-frequency ultrasonic frequency 35kHz, 68kHz; rotating speed 10r / s, work / intermittent ratio 2s / s, ultrasonic extraction time 40min, decant the obtained extract after standing, and then repeat the above steps 4 times; wash the sample after decantation To neutrality, add 3 times the volume of ethanol, stir at 4°C for 25 minutes, let stand, and centrifuge. The collected precipitate was air-dried at 35°C for 24 hours, and the dried sample was mechanically crushed a...

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Abstract

The invention provides a method for extracting slowly digestible starch from sweet yellow wine vinasse, and belongs to the technical fields of comprehensive utilization of agricultural and sideline products and processing of starch. The method is characterized in that the slowly digestible starch (SDS) is extracted from the sweet yellow wine vinasse by an alternative double-frequency ultrasonic-assisted alkaline method. The principle of the method is that fermented mash (waxy rice starch) is initially degraded through amylase during fermenting sweet yellow wine so as to raise the ratio of a crystalline area in a solid matter and improve slow digestion performance; the alternative double-frequency ultrasonic-assisted alkaline method is performed for damaging hydrogen bond, amido bond and disulfide bond in rice protein so as to extract the slowly digestive starch. The slowly digestive starch prepared by the method is high in quality and high in nutritional value; SDS production in the prior art needs lots of chemical reagents, the SDS prepared in the prior art is poor in safety and limited to use in foods, by contrast, the SDS prepared by the method has the advantages of being high in nutritional value, slow to absorb, continuous to release energy, etc.

Description

technical field [0001] The invention relates to a method for extracting slow-digestible starch from sweet rice wine distiller's grains, in particular to a method for extracting slow-digestible starch from sweet rice wine distiller's grains by using alternating dual-frequency ultrasonic-assisted alkaline method, which belongs to the comprehensive utilization of agricultural and sideline products and Starch processing technology field. Background technique [0002] Slowly digestible starch (SDS) is very beneficial to human health and has attracted more and more attention. The slow digestion and absorption of starch in food can reduce the increase of blood sugar level after meals, and can control diabetes and obesity. At present, the main methods for preparing slowly digestible starch include physical modification (toughening treatment, wet heat treatment and autoclaving treatment, microwave heating, etc.), enzyme debranching modification (pullulanase debranching modification)...

Claims

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Application Information

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IPC IPC(8): C08B30/00
Inventor 金征宇田耀旗李洪岩魏本喜胡秀婷杨哪徐学明
Owner JIANGNAN UNIV
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