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Preparation method of starch-based zinc-rich nutrition enhancer

A nutritional enhancer, starch-based technology, applied in the field of preparation of starch-based zinc-rich nutritional enhancer, can solve the problems of zinc ions falling off easily, achieve low cost, high production efficiency, and solve the effect of easy falling off

Active Publication Date: 2014-08-27
广东亨盛维嘉食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the zinc inclusion complex of amylose prepared by the present invention, zinc ions mainly exist in the helical cavity of amylose, and the combination of zinc ions and amylose is more tightly, which effectively solves the problem that zinc ions are easy to fall off in the above patents shortcoming

Method used

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  • Preparation method of starch-based zinc-rich nutrition enhancer
  • Preparation method of starch-based zinc-rich nutrition enhancer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The first step potato starch (50g, dry basis) is made into the starch milk that the mass percent concentration is 5% with disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution, and adjusts pH to 4.5, is placed in airtight container at 95 ℃ Stir and gelatinize for 30min; after the gelatinization is completed, cool the gelatinized liquid, add pullulanase (OPTIMAX L-1000, Genencor Bioengineering Co., Ltd.), and the dosage is to add pullulanase 10u per gram of dry starch, Stir and react at 60°C for 3 hours; adjust the pH to 6.0, add medium temperature α-amylase (CLARASE L, Genencor Bioengineering Co., Ltd.), the dosage is 2u per gram of dry starch, stir and react at 60°C for 5 minutes; adjust pH to 2.5 and keep for 10 minutes to inactivate the enzyme to obtain amylose solution;

[0023] In the second step, the temperature of the amylose solution obtained in step (1) is adjusted to 80° C., 100 mL of 1 mol / L zinc chloride solution is added to the above solut...

Embodiment 2

[0032]The first step tapioca starch (50g, dry base) is made into the starch milk that mass percent concentration is 8% with disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution, and adjusts pH to 5.0, is placed in airtight container at 96 ℃ Stir and gelatinize for 40min; after the gelatinization is completed, cool the gelatinized liquid, add pullulanase (OPTIMAX L-1000, Genencor Bioengineering Co., Ltd.), and the dosage is to add 30u of pullulanase per gram of dry starch. Stir and react at 55°C for 1 hour; adjust the pH to 6.5, add high temperature resistant α-amylase (Liquozyme Supra, Novozymes company), the dosage is 1u per gram of dry starch, stir and react at 95°C for 10 minutes; adjust the pH to 3.0 and Keep for 15 minutes to inactivate the enzyme to obtain amylose solution;

[0033] In the second step, adjust the temperature of the amylose solution obtained in step (1) to 50° C., add 50 mL of 2 mol / L zinc sulfate solution to the above solution, and adj...

Embodiment 3

[0036] The first step waxy cornstarch (50g, dry basis) is made into the starch milk that mass percent concentration is 10% with disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution, and adjusts pH to 6.5, is placed in airtight container at 99 Stir and gelatinize at ℃ for 50 min; after the gelatinization is completed, cool the gelatinized liquid, add isoamylase (Pseudomonas sp, Sigma-Aldrich company), the dosage is 20 u of isoamylase per gram of dry starch, and stir the reaction at 50°C 2 hours; adjust the pH to 7.0, add high temperature resistant α-amylase (Liquozyme Supra, Novozymes company), the dosage is 10u per gram of dry starch, stir and react at 110°C for 1 minute; adjust the pH to 2.5 and keep it for 10 minutes to kill the enzyme , to obtain amylose solution;

[0037] In the second step, the temperature of the amylose solution obtained in step (1) is adjusted to 60° C., 80 mL of 1.5 mol / L zinc acetate solution is added to the above solution, and the ...

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Abstract

The invention discloses a preparation method of a starch-based zinc-rich nutrition enhancer. The method comprises: preparing starch raw materials into starch milk with a mass percent concentration of 5%-12%, adjusting the pH to 4.5-6.5, stirring in an enclosed container at 95-99 DEG C for gelatinization; cooling, adding debranching enzyme, stirring at 45-65 DEG C for reaction; adjusting the pH to 5.5-7.0, adding alpha-amylase, stirring at 45-110 DEG C for reaction, adjusting the pH to 2.5-3.0, performing enzyme deactivation to obtain an amylase solution; adjusting the temperature to 50-80 DEG C, adding a zinc salt solution, adjusting the pH to 5.0-8.0, stirring for reaction; adjusting the pH to 4.5, cooling to room temperature, performing refrigeration in a refrigerator; and performing acid pickling, washing, drying, and crushing to obtain the product. The product of the invention is rich in zinc trace element, can be used as a food additive to be added into food and health-care food, and has very good improvement effect on nutrition deficiency diseases caused by lack of zinc.

Description

technical field [0001] The invention relates to a production method of modified starch, in particular to a method for preparing a starch-based zinc-rich nutritional enhancer by combining biotechnology and chemical methods. Background technique [0002] Zinc is one of the important trace elements necessary for the human body and animals, and its content is second only to zinc in the trace elements contained in the human body. As early as more than 100 years ago, human beings have known the influence of zinc on life activities, but it was not until the 1960s that they knew that zinc is also an essential nutrient for the human body, thus creating a new era of research on the biological function of zinc . Zinc has important biological functions for the human body, such as promoting growth and development, maintaining normal sense of taste, smell, vision, participating in regulating the immune function of the body, and accelerating the regeneration of wounded tissues. Zinc is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09C08J3/00C12P19/16C12P19/14C12P19/04
CPCA23L29/35A23L33/165A23V2002/00C12P19/14C12P19/16A23V2200/30A23V2250/1642A23V2250/5104A23V2300/08A23V2300/50
Inventor 罗志刚邹金凤扶雄程玮玮
Owner 广东亨盛维嘉食品工业有限公司
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