Method for improving polyphenol retention rate and antioxidant activity of grains in extruding and pasting

A technology of antioxidant activity and extrusion gelatinization, which is applied in the field of food processing, can solve the problems of unfavorable polyphenol retention, free phenolic acid release, reduction of antioxidant activity of extrudates, loss of polyphenols, etc., to improve antioxidant activity and degree of gelatinization, improving retention and antioxidant capacity, avoiding significant and detrimental losses

Active Publication Date: 2015-07-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, polyphenols are heat-sensitive substances, which are easily degraded, destroyed or cross-linked with starch and protein during processing to lose their activity.
In industries such as sugar refining, fermentation, and wine making, in order to fully gelatinize starch, the traditional process often uses high temperature and long-term cooking treatment for grain raw materials, which is very unfavorable for the retention of polyphenols and the release of free phenolic acids; while traditional Although extrusion is gradually applied to starch gelatinization due to its advantages of simplification, convenience, environmental protection, and short time, it still causes significant loss of polyphenols and reduces the antioxidant activity of the extrudate

Method used

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  • Method for improving polyphenol retention rate and antioxidant activity of grains in extruding and pasting
  • Method for improving polyphenol retention rate and antioxidant activity of grains in extruding and pasting

Examples

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Embodiment 1

[0030] Select 1000g of wheat as a grain raw material, shell the wheat, and after crushing and sieving, the water content is about 13.16%, and the starch content is 67.26%. The used combination solution comprises 0.05% of high temperature resistant α-amylase, 0.5% of sodium chloride, 0.05% of sodium acetate, 0.02% of sodium citrate and 0.02% of calcium lactate based on the dry basis of pretreated wheat starch. Wheat raw material after the pretreatment is earlier combined liquid (according to adjusting water content is 30% to add combined liquid, promptly calculates and should add 240.57g combined liquid, wherein amylase, sodium chloride, sodium acetate, sodium citrate, calcium lactate add respectively 0.34, 3.36, 0.34, 0.13, 0.13g, mixed in the combination liquid) and mixed evenly, extruded by twin-screw extrusion system, wherein the temperature of the first sleeve, the second sleeve and the third sleeve They are 45°C, 65°C and 95°C respectively. The screw speed was 50 rpm, an...

Embodiment 2

[0033]Select 1000 g of corn as a raw material of grain, peel the corn, grind it, and sieve it. The moisture content is about 14.54%, and the starch content is 72.63%. The used combination solution comprises 0.05% of high-temperature resistant alpha-amylase, 0.8% of sodium chloride, 0.8% of sodium acetate, 0.02% of sodium citrate and 0.02% of calcium lactate based on the dry basis of pretreated cornstarch. The corn raw material after pretreatment utilizes twin-screw extruding system to extrude and handle, and combined liquid is added as 40% by regulating water content in extrusion process (that is, calculation should add 424.33g combined liquid, wherein amylase, sodium chloride, acetic acid Sodium, sodium citrate, and calcium lactate are 0.36, 5.81, 5.81, 0.14, and 0.14g respectively, mixed in the combination solution), and the temperatures of the first sleeve, the second sleeve, and the third sleeve are respectively 40°C, 60°C and 100°C. The screw speed was 400rpm, and the ex...

Embodiment 3

[0036] Select 1000g of rice as a grain raw material, peel the rice, grind it, and pass through a sieve. Its water content is about 12.62%, and its starch content is 73.18%. The used combination solution comprises 0.3% of medium-temperature alpha-amylase, 1% of sodium chloride, 0.05% of sodium acetate, 0.8% of sodium citrate and 0.02% of calcium lactate based on the dry basis of pretreated rice starch. The rice raw material after pretreatment is mixed with combination liquid in advance (according to adjusting water content is 30% to add combination liquid, promptly calculates and should add 248.29g combination liquid, wherein amylase, sodium chloride, sodium acetate, sodium citrate, calcium lactate add respectively 2.19, 7.32, 0.36, 5.86, 0.14g, mixed in the combination liquid) and mixed evenly, extruded by twin-screw extrusion system, wherein the temperature of the first sleeve, the second sleeve and the third sleeve They are 25°C, 35°C and 60°C respectively. The screw speed ...

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Abstract

The invention provides a method for improving polyphenol retention rate and antioxidant activity of grains in extruding and pasting. The method is characterized in that enzyme-containing combined liquid is added to pre-processed grains; the gains are extruded and pasted through a twin-screw extruding system; the extruded products are cooled for later use; the enzyme-containing combined liquid can be added before extruding and pasting or during extruding and pasting. By virtue of the method, polyphenol content can be remained to the maximum, the antioxidant activity of the extruded products can be improved, and meanwhile, the moisture absorption, water solubility, viscosity and other physicochemical properties of ripened grains can be improved; the method is applicable to starch syrup preparation, alcohol or wine-like fermenting industry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method and process for improving the polyphenol retention rate and antioxidant activity of grains during extrusion and gelatinization. Background technique [0002] Polyphenolic compounds are a class of substances that widely exist in nature and contain multiple phenolic hydroxyl structures. They are a class of biologically active substances that are basically derived from plant materials, and polyphenols are related to the sensory and nutritional properties of products derived from these plant materials. Quality is closely related. Polyphenolic substances in grains mainly include various phenolic acids, flavonoids, tannins, etc., which have strong anti-oxidation, free radical scavenging and transition metal chelating abilities, and can inhibit platelet aggregation in the body, reduce the incidence of cancer and coronary heart disease Efficacy such as preventing oxidat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/18A23P1/12A23L7/17A23P30/20
Inventor 金征宇徐恩波焦爱权徐学明周星谢正军赵建伟田耀旗王金鹏杨哪吴正宗
Owner JIANGNAN UNIV
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