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Product containing rich low-viscosity resistant starch and preparing method of product

A resistant starch and low-viscosity technology, which is applied in the field of products rich in low-viscosity resistant starch and its preparation, can solve the problems of unfavorable industrial production, long production cycle, complicated process, etc., and achieve easy industrial production and low cost , The effect of simple process

Active Publication Date: 2015-12-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned technical scheme adopts gelatinization, debranching, cross-linking, freezing cycle aging, etc. to process starch successively, and the production cycle is long and the operation is complicated.
[0007] It can be seen that most of the existing technologies require high temperature heating, and the process is complicated, which is not conducive to the realization of industrial production

Method used

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  • Product containing rich low-viscosity resistant starch and preparing method of product
  • Product containing rich low-viscosity resistant starch and preparing method of product
  • Product containing rich low-viscosity resistant starch and preparing method of product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 is rich in the preparation of the product of low-viscosity resistant starch

[0030] 1) Mix raw starch and pH5.5 buffer at a mass volume ratio (w / v, g / mL) of 1:10, add pullulanase at a concentration ratio of enzyme to substrate of 160U / g and pour into a vacuum In the packaging bag, seal; put the sample into the ultra-high pressure equipment, set the pressure of the ultra-high pressure equipment to 400MPa, and enzymatically hydrolyze at 60°C for 40min.

[0031] 2) Place the sample obtained in step 1) under normal pressure at 60°C for 10 hours of enzymatic hydrolysis with a stirring speed of 130rpm, then passivate the enzyme in an ice bath at 4°C for 10 minutes, centrifuge to remove the supernatant, dry and grind Flour and sieve to obtain a product with low viscosity and high resistant starch content.

Embodiment 2

[0032] Example 2: Preparation of products rich in low viscosity resistant starch

[0033] 1) Mix raw starch and pH5.5 buffer at a mass volume ratio (w / v, g / mL) of 1:10, add pullulanase at a concentration ratio of enzyme to substrate of 320 U / g and pour into a vacuum In the packaging bag, seal; put the sample into the ultra-high pressure equipment, set the pressure of the ultra-high pressure equipment to 200MPa, and enzymatically hydrolyze at 60°C for 40min.

[0034] 2) Place the sample obtained in step 1) under normal pressure at 60°C for 10 hours of enzymatic hydrolysis with a stirring speed of 130rpm, then passivate the enzyme in an ice bath at 4°C for 10 minutes, centrifuge to remove the supernatant, dry and grind Flour and sieve to obtain a product with low viscosity and high resistant starch content.

Embodiment 3

[0035] Example 3 Determination of gelatinization properties, resistant starch content and microstructure of products rich in low-viscosity resistant starch

[0036] 1) Determination of pasting properties

[0037]The gelatinization properties of the original potato starch and products with low viscosity and high resistant starch content (Example 1 and Example 2) were investigated using a rapid viscometer (RVA). Accurately weigh 3.0g of starch into the matching aluminum box, add 25ml of distilled water and mix well. The operation was performed using a fixed temperature ramp-down program with constant shear strain rate. The sample is kept at 50°C for 1min, heated to 95°C at a rate of 9.5°C / min, kept for 2.5min, then cooled to 50°C at a rate of 11.84°C / min, and kept at 50°C for 2min, the sample measurement time is 13min, and finally RVA viscosity curve of starch paste. The recording parameters include: peak viscosity (Peakviscosity, PV), valley viscosity (Troughviscosity, TV), ...

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Abstract

The invention provides a product containing rich low-viscosity resistant starch. A preparing method of the product comprises the following steps of: (1) uniformly mixing raw starch and a buffer solution with the pH being 4.0 to 7.5 according to a mass-to-volume ratio being 1:7 to 1:13; using the obtained mixture as a substrate; adding pullulanase into the substrate according to the adding proportion being 20 to 350U / g; pouring the mixture into a vacuum packaging bag; sealing an opening; and performing an enzymatic hydrolysis reaction for 10 to 90min under the conditions of 50 to 450 MPa and 45 to 75 DEG C; and (2) continuously performing an enzymatic hydrolysis reaction for 5 to 48h under the conditions of normal pressure and 45 to 75 DEG C at the stirring speed being 90 to 150rpm; then, passivating the enzyme activity for 10 to 20min in an ice bath being 0 to 4 DEG C; removing liquid supernatant through centrifugation; and performing drying, powder grinding and sieving to obtain the product. The resistant starch product obtained through the preparing method provided by the invention has the advantages that the viscosity is as low as 60cP; and the resistant starch content is as high as more than 43 percent. The product can be used as a functional food ingredient to be added into high-fiber food, and can also be used as low-energy filling agents to be applied to low-sugar low-grease and fat losing food.

Description

technical field [0001] The invention relates to functional food raw materials, in particular to a product rich in low-viscosity resistant starch and a preparation method thereof. Background technique [0002] Generally, starch is composed of two types of α-D-glucose polymers, amylose and amylopectin. Starch is a homopolymer of glucose composed of α-1,4 linear links and α-1,6 branched links. In order to improve the application of native starch in industry, different modification methods are applied, including physical modification (such as ultra-high pressure), chemical modification (such as cross-linking) and enzymatic modification (such as dextrin, demyelinated starch). In the food industry, high viscosity severely limits the modification of high-concentration starch, and starch debranching enzymes can selectively hydrolyze the α-1,6 glycosidic bonds present at the branch points, thereby reducing the viscosity of starch paste. At the same time, debranching produces indige...

Claims

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Application Information

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IPC IPC(8): C12P19/16C12P19/04
Inventor 木泰华张苗孙红男陈井旺周亮
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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