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A kind of preparation method of wet heat treatment corn resistant starch

A wet heat treatment, corn starch technology, applied in food science and other directions, can solve the problems that cannot fully meet the needs of food processing, the physical and chemical properties of natural corn starch are limited, and achieve less damage to starch structure, stable physical and chemical properties, and low operating costs. Effect

Active Publication Date: 2017-03-15
SHANGHAI JIAO TONG UNIV SUBEI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitations of its own physical and chemical properties, natural cornstarch cannot fully meet the needs of food processing.

Method used

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  • A kind of preparation method of wet heat treatment corn resistant starch

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Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment relates to a method for preparing wet heat treatment corn resistant starch, and the method includes the following steps:

[0029] Step 1. Add 600 mL of water to 200 g of corn starch, and let it stand overnight at 4°C to allow the water to penetrate fully;

[0030] Step 2: Use a vacuum pump to suck away the excess water in the starch to reduce the water content of the starch to about 40% by mass;

[0031] Step 3: Use a dryer to adjust the moisture content of the starch to a constant 30% mass fraction;

[0032] Step 4. Equilibrate 7 days in a refrigerator at 4°C to make the water distribution uniform;

[0033] Step 5: Put the balanced starch into a screw cap bottle and place it in a constant temperature oven for treatment at a treatment temperature of 140°C and a treatment time of 16 hours. Take it out and cool it to room temperature;

[0034] Step 6, adding anhydrous ethanol to suction filtration, drying, grinding and sieving 0.4 mm aperture to prepare wet heat trea...

Embodiment 2

[0037] This embodiment relates to a method for preparing wet heat treatment corn resistant starch, and the method includes the following steps:

[0038] Step 1. Add 500 mL of water to 100 g of corn starch, and let it stand overnight at 1°C to allow the water to penetrate fully;

[0039] Step 2: Use a vacuum pump to suck away the excess water in the starch to reduce the water content of the starch to about 35% by mass;

[0040] Step 3: Use a dryer to adjust the starch moisture content to a constant 20% mass fraction;

[0041] Step 4. Equilibrate 3 days in a refrigerator at 1°C to make the water distribution uniform;

[0042] Step 5. Put the balanced starch into a screw cap bottle and place it in a constant temperature oven for treatment at a treatment temperature of 140°C and a treatment time of 8 hours, then take it out and cool it to room temperature;

[0043] Step 6, adding anhydrous ethanol to suction filtration, drying, grinding and sieving 0.4 mm aperture to prepare wet heat treatme...

Embodiment 3

[0046] This embodiment relates to a method for preparing wet heat treatment corn resistant starch, and the method includes the following steps:

[0047] Step 1. Add 300 mL of water to 300 g of corn starch, and let it stand overnight at 8°C to allow the water to penetrate fully;

[0048] Step 2: Use a vacuum pump to suck away the excess water in the caked starch, so that the water content of the starch is reduced to about 40% by mass;

[0049] Step 3: Use a dryer to adjust the moisture content of the starch to a constant 30% mass fraction;

[0050] Step 4. Equilibrate 14 days in a refrigerator at 8°C to make the water distribution uniform;

[0051] Step 5: Put the balanced starch into a screw cap bottle and place it in a constant temperature oven for treatment at a treatment temperature of 120°C and a treatment time of 4 hours, then take it out and cool it to room temperature;

[0052] Step 6, adding anhydrous ethanol to suction filtration, drying, grinding and sieving 0.4 mm aperture to ...

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Abstract

The invention discloses a method for preparing resistant corn starch by adopting a hydrothermal treatment technology. The method comprises the following steps of adding water into corn starch to soak corn starch fully to obtain agglomerated starch; removing superfluous in the agglomerated starch, and drying further until the content of water in the agglomerated starch reaches the set value; balancing the agglomerated starch with the content of water reaching the set value to uniform the distribution of water; putting the balanced starch into a drying thermotank, treating, taking the treated starch out of the drying thermotank, and cooling; adding ethanol into the obtained starch, leaching, drying, grinding, and sieving. The corn starch prepared by adopting the method has a high content of resistant starch and is stable. Because the corn starch is rich in high resistant starch, the corn starch has the effects of reducing the risks of cholesterol, gastric ulcer, colitis and colon cancer and is an ideal choice for patients with gastrointestinal diseases and diabetics and people who want to lose weight. The resistant corn starch can be added into foods needing to add starch such as bread, noodles and ice cream as a food additive.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a preparation method of wet heat treatment corn resistant starch. Background technique [0002] Starch is one of the most important carbohydrate sources that humans ingest from nature. At present, the world's starch production is about 46 million tons, of which 90% is corn starch, and the rest is cassava, wheat and potato starch. Corn starch is also called maize starch, commonly known as six grain flour. White slightly yellowish powder. Corn starch is made by crushing, sieving, precipitating, drying and grinding after corn is soaked with sulfurous acid. Ordinary corn starch contains a small amount of fat and protein, etc., which is highly hygroscopic. However, natural corn starch cannot fully meet the needs of food processing due to its physical and chemical properties. [0003] According to the research of Englyst et al., starch can be divided into fast digestion starch, slow digest...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/00C08B30/12A23L29/30A23L29/212
Inventor 隋中泉姚天鸣叶晓汀
Owner SHANGHAI JIAO TONG UNIV SUBEI RES INST
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