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Method for preparing resistant starch by treating B-type starch by using high static pressure

A resistant starch, high static pressure technology, applied in the field of resistant starch preparation, can solve the problems not related to resistant starch, etc., achieve the effect of reducing cleaning and sewage treatment, high yield and short preparation time

Inactive Publication Date: 2016-06-22
刘培玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

None of the aforementioned patent technologies relate to the method of preparing resistant starch by high static pressure treatment

Method used

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Embodiment 1

[0029] In the embodiment of the present invention, a method for preparing resistant starch by treating B-type starch with high static pressure, the specific steps are: mixing potato starch and water in a mass ratio of 1:2 (total 300g), after stirring, use PAPE The vacuum packaging bag (nylon-polyethylene composite bag) is vacuum-packaged, and the vacuum degree is controlled to 0.1MPa; the sealed starch milk is placed in a water-pressure processing kettle for high-static pressure treatment, and the processing pressure is 600MPa, and the pressure is maintained The time is 30 minutes; the obtained starch milk sample is processed, filtered, the filter cake is crushed, and freeze-dried to below the equilibrium moisture; the starch product obtained through a 100-mesh sieve is subjected to separation, purification and content determination of resistant starch.

Embodiment 2

[0031] In the embodiment of the present invention, a method for preparing resistant starch by treating B-type starch with high static pressure, the specific steps are: mixing high amylose starch and water in a mass ratio of 1:2 (total 300g), after stirring, use PAPE The vacuum packaging bag (nylon-polyethylene composite bag) is vacuum-packaged, and the vacuum degree is controlled to 0.1MPa; the sealed starch milk is placed in a water-pressure processing kettle for high-static pressure treatment, and the processing pressure is 600MPa, and the pressure is maintained The time is 60min; the obtained starch milk sample is processed, filtered, the filter cake is crushed, and freeze-dried to below the equilibrium moisture; the starch product obtained through a 100-mesh sieve is subjected to separation, purification and content determination of resistant starch.

[0032] The invention adopts high static pressure technology to prepare resistant starch under the condition of starch gelatini...

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Abstract

The invention discloses a method for preparing resistant starch by treating B-type starch by using high static pressure. The method comprises the following steps: mixing starch and water in a mass ratio of 1:(2-10) at normal temperature, and stirring uniformly to obtain a starch milk suspension; putting the starch milk into a nylon-polyethylene composite bag, and carrying out vacuum packaging, wherein the vacuum degree is controlled at 0.1 MPa; putting the starch milk subjected to vacuum packaging into a treatment kettle, and carrying out high static pressure treatment, wherein the high static pressure is 100-600 MPa, the treatment time is 10-60 minutes, and the treatment temperature is 20-50 DEG C; and filtering the treated starch milk, drying, pulverizing, and screening to obtain the finished product. The high static pressure technique is adopted to prepare the resistant starch under the condition of lower than gelatinization temperature, so the method has the advantages of short preparation time and high resistant starch yield. The method avoids adding abundant enzymes and other reagents in the preparation process, thereby reducing the subsequent cleaning and sewage treatment and belonging to green clean processing.

Description

Technical field [0001] The invention relates to the technical field of resistant starch preparation, in particular to a method for preparing resistant starch by using high static pressure to process B-type starch. Background technique [0002] The concept of Resistant Starch (RS) was first proposed by Englyst. In 1993, the European Resistant Starch Association (EURESTA) defined resistant starch as the total amount of starch and its degradation products that are not absorbed by the small intestine of healthy humans. Resistant starch is also called enzyme-resistant starch. Although it cannot be digested in the human small intestine, it can be fermented in the large intestine to produce short-chain fatty acids such as butyric acid that are beneficial to the human body. Resistant starch includes RS1 (physical Embedded starch, Physically Trapped Starch), RS2 (Resistant Starch Granules), RS3 (Retrograded Starch), RS4 (Chemically Modified Starch) and RS5 (amylose-lipid complexes) . Re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/12
CPCC08B30/12
Inventor 刘培玲李利军包亚莉任瑞林
Owner 刘培玲
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