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A method for regulating the digestibility of highland barley starch and modified highland barley starch

A technology of highland barley and starch, which is applied in the field of regulating the slow digestion and anti-digestion performance of highland barley starch, can solve the problems that starch granules are prone to excessive degradation and easy digestion, and achieve the improvement of slow digestion and anti-digestion performance, improvement of anti-digestion performance, and treatment A large amount of effect

Active Publication Date: 2020-06-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of fluidized heat treatment, because the water is quickly dried by atomization, the water molecules cannot effectively interact with the starch molecules in the starch granules, which also leads to excessive degradation of the starch granules at high temperatures and becomes easy to digest

Method used

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  • A method for regulating the digestibility of highland barley starch and modified highland barley starch
  • A method for regulating the digestibility of highland barley starch and modified highland barley starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 200g of highland barley starch with a moisture content of 10% is placed in a fluidized bed, heated so that the temperature of the highland barley starch is 180°C, the fluidization pressure is controlled to be 0.01MPa, and the speed of the turntable is 500rpm, so that the highland barley starch is in a fluidized state , then under the atomization pressure of 0.06MPa, according to the amount of 0.5% dry weight of highland barley starch, 9ml of 10% sodium hydroxide solution is sprayed on the fluidized highland barley starch by tangential spraying at a speed of 0.5ml / min During the process, the fluidized heat treatment was maintained for 0.5h, and the fluidized heat treated highland barley starch was obtained after cooling.

Embodiment 2

[0023] 200g of highland barley starch with a moisture content of 20% is placed in a fluidized bed, heated so that the temperature of the highland barley starch is 120°C, the fluidization pressure is controlled to be 0.05MPa, and the speed of the turntable is 600rpm, so that the highland barley starch is in a fluidized state , then under the atomization pressure of 0.1MPa, according to the amount of 1% dry weight of highland barley starch, 10ml of 16% sodium hydroxide solution is sprayed on the fluidized highland barley by tangential spraying at a speed of 1.0ml / min. For starch, keep the fluidized heat treatment for 1.5 hours, and then get the fluidized heat treated highland barley starch after cooling.

Embodiment 3

[0025]150g moisture content is that the highland barley starch of 30% is placed in the fluidized bed, heating makes the highland barley starch temperature be under the condition of 100 ℃, regulates the fluidization pressure to be 0.1MPa, and the turntable speed is 1000rpm, makes the highland barley starch in the fluidized state, Then, under the atomization pressure of 0.1MPa, according to the amount of 2% of the dry weight of highland barley starch, 21ml of 10% sodium hydroxide solution is sprayed on the fluidized highland barley starch by tangential spraying at a speed of 0.6ml / min. During the process, keep the fluidized heat treatment for 2.5 hours, and then get the fluidized heat-treated highland barley starch after cooling.

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Abstract

The invention discloses a method for adjusting digestibility of highland barley starch and modified highland barley starch. The method for adjusting the digestibility of the highland barley starch specifically comprises the following steps: putting highland barley starch of which the water content is 10-30% in a fluidized bed, controlling the temperature of the highland barley starch at 100-180 DEG C, adjusting the fluidizing pressure to 0.01-0.1 MPa and the turntable speed at 500-1000 rpm, so as to make the highland barley starch in a fluidized state; spraying a alkali liquor into the highland barley starch in a tangential spraying way at a rate of 0.5-1.5 ml / minute under an atomizing pressure of 0.05-0.1 MPa, and maintaining fluidized heat treatment for 0.5-2.5 hours; and then, carrying out cooling, so that the modified highland barley starch is prepared. The method for adjusting the digestibility of the highland barley starch is capable of effectively improving the slow digestibility and the digestion resistance of the highland barley starch; moreover, the method has the advantages of simple process, low cost, large treatment amount, uniform reaction, and so on.

Description

technical field [0001] The invention relates to a method for regulating the slow digestion and anti-digestion properties of highland barley starch, in particular to a method for regulating the digestibility of highland barley starch by using a fluidized heat treatment method. Background technique [0002] Starch is the main component of staple food and food, and is the main source of energy for human beings. Its digestibility has a great impact on human health, and is closely related to metabolic diseases such as diabetes, hyperlipidemia, and obesity. Research and regulation have attracted more and more worldwide attention and become a research frontier and hotspot in the field of starch. According to the different digestibility of starch, it can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). Slow-digestion and anti-digestion starch can be digested slowly or even not digested in the human body, which can not only s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30
Inventor 陈玲何海张天学李晓玺
Owner SOUTH CHINA UNIV OF TECH
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