Processing method of low-glycemic-index lotus seed starch-lipid complex

Abstract

The invention relates to a processing method of a low-glycemic-index lotus seed starch-lipid complex, belonging to the field of modified starch processing. The method comprises the following steps: by using lotus seed starch as a raw material, carrying out high-pressure homogenization modification, microwave wet lamination, low-temperature cooling crystallization, alcohol washing and centrifuging, freeze-drying, pulverizing and packaging, thereby obtaining the low-glycemic-index lotus seed starch-lipid complex. The dynamic high-pressure homogenization technique is utilized to degrade the starch granules so as to form more short-chain amylose, and the amylose is subjected to microwave high-temperature lipid reaction and low-temperature cooling crystallization to form the simple helix V-shaped microcrystal starch-lipid complex. The product has the advantages of low glycemic index and high nutritive value, is free of any organic solvent, can be used as a nutrient starch additive, and has great potential in food processing.

Description

technical field [0001] The invention belongs to the technical field of modified starch processing, and in particular relates to a processing method of a low glycemic index starch-lipid complex. technical background [0002] Starch is an amorphous substance composed of linear amylose and highly branched amylopectin with α-D glucose as the structural unit. It is an important source of carbohydrates in human diet and an important raw material in food processing. When there are small molecular guest substances such as lipids in the starch solution, the single-chain amylose molecules dissolved from starch gelatinization are easy to form helical complexes with lipid guests, thereby improving the structure and functional properties of starch. Studies have shown that starch-lipid complexes can reduce the peak viscosity of starch paste, increase the thermal stability of starch paste, delay aging, and also have special nutritional functions such as regulating blood sugar balance and i...

AI Technical Summary

Problems solved by technology

For example, the invention patent "Preparation method of corn starch-fatty acid complex with V-shaped crystal structure" (publication number CN104757369A) discloses a method for preparing corn starch-lipid complex with dimethyl sulfoxide as a solvent. The content of resistant starch in the cornstarch-lipid complex prepared by this method can reach 57%, which has good anti-digestion properties, but the production cost of this chemical method is high, it is difficult to realize industrial production, and it is easy to produce in the production process. A large amount of waste water and toxic solvent residues are produced, and there are great food safety hazards, which cannot meet the requirements of food green and environmental protection

Another example is the invention patent "Preparation Method of Starch Fatty Acid Complex" (publication number CN104961837A), which discloses a method for preparing corn starch-lipid complex with pullulanase combined with wet heat treatment, which is cumbersome to operate, In the production process, it is often necessary to inactivate enzymes and centrifuge. At the same time, before wet heating, water balance needs to be carried out, which takes a long time and cannot meet the requirements of industrial continuous production.