Production method of rice starch with enhanced cold water solubility and resistance

A technology of anti-digestion rice and a production method, applied in the field of food processing, can solve problems such as starch digestibility without considering cold water solubility, and achieve the effects of enhancing cold water solubility, promoting peristalsis, and simple processing technology

Active Publication Date: 2018-06-22
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production methods for improving cold-water soluble starch in relevant literature and patents are simply drying starch simultaneously (or immediately) after gelatinization and using chemical reagents in the preparation process, and most of them do not consider starch that improves cold-water solubility after drying Digestibility in food applications

Method used

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  • Production method of rice starch with enhanced cold water solubility and resistance
  • Production method of rice starch with enhanced cold water solubility and resistance
  • Production method of rice starch with enhanced cold water solubility and resistance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dissolve 20 parts by weight of xanthan gum in 11,000 parts by weight of water to obtain a uniform xanthan gum solution, add 300 parts by weight of rice starch to the xanthan gum solution, mix well, and completely gelatinize in a water bath at 95°C for 28 minutes, room temperature at 25°C Leave to cool for 12 hours; pump the cooled starch paste into a spray dryer at a pump flow rate of 10% and a feed temperature of 200°C, and dry to obtain a finished product. Determination of the solubility, swelling power and digestibility of starch.

[0023] Using the above-mentioned method for measuring solubility, swelling power and digestibility, the results of measuring the solubility, swelling power and digestibility of the sample and the control sample without adding xanthan gum are shown in Table 1.

[0024] Table 1.

[0025]

[0026] It can be seen from the results that this production method can significantly enhance the cold water solubility and swelling power of starch; ...

Embodiment 2

[0028] Dissolve 20 parts by weight of carrageenan in 11,000 parts by weight of water to obtain a homogeneous carrageenan solution, add 400 parts by weight of rice starch to the carrageenan solution, mix well and completely gelatinize in a water bath at 96°C for 30 minutes, and place it at room temperature at 25°C for cooling for 11 h; pump the cooled starch paste into a spray dryer at a pump flow rate of 8% and a feed temperature of 200°C, and dry to obtain a finished product. Determination of solubility, swelling power and digestibility of pregelatinized starch.

[0029] Using the above-mentioned method for measuring solubility, swelling power and digestibility, the results of measuring the solubility, swelling power and digestibility of the sample and the control sample without adding carrageenan are shown in Table 2.

[0030] Table 2.

[0031]

[0032] It can be seen from the results that the production method can significantly enhance the cold water solubility and swel...

Embodiment 3

[0034] Dissolve 25 parts by weight of sodium alginate in 10,000 parts by weight of water to obtain a uniform sodium alginate solution, add 400 parts by weight of rice starch to the sodium alginate solution, mix well, and completely gelatinize in a water bath at 96 °C for 30 minutes, room temperature 25 °C Leave to cool for 11 hours; pump the cooled starch paste into a spray dryer at a pump flow rate of 8% and a feed temperature of 200 °C, and dry to obtain a finished product. Determination of solubility, swelling power and digestibility of pregelatinized starch.

[0035] Using the above-mentioned method for measuring solubility, swelling power and digestibility, the results of measuring the solubility, swelling power and digestibility of the sample and the control sample without adding sodium alginate are shown in Table 3:

[0036] table 3.

[0037] .

[0038] It can be seen from the results that this production method can significantly enhance the cold water solubility an...

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Abstract

The invention discloses a production method of rice starch with enhanced cold water solubility and resistance. The production method comprises the following steps: (1) dissolving 15-30 parts by mass of non-starch polysaccharide into 10000-11000 parts by mass of water to obtain a uniform non-starch polysaccharide solution; (2) adding 300-500 parts by mass of rice starch into the non-starch polysaccharide solution, and carrying out uniform stirring and mixing to obtain a mixed system; (3) heating the mixed system obtained in the step (2) under the condition of 94-96 DEG C for 25-30 min, and after completely gelatinizing the mixed system, carrying out cooling at the room temperature of 25 DEG C for 11-12h to make starch molecules sufficiently interact with the non-starch polysaccharide; and (4) carrying out spray drying on an intermediate product obtained in the step (3) to obtain the rice starch with enhanced cold water solubility and resistance. The starch produced by using the production method is enhanced in cold water solubility and has an effect of resistance.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a production method of rice starch with enhanced cold water solubility and anti-digestion. Background technique [0002] Rice starch has attracted wide attention in the food industry due to its rich sources, low allergenicity and mild taste. However, the disadvantages of natural starch insoluble in cold water restrict the application and development of starch. At the same time, as the main carbohydrate that provides human energy sources, its digestibility is closely related to the blood sugar response of the human body; Englyst proposed rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch according to the bioavailability of starch. Starch (RS). Reducing the content of RSD and increasing the content of SDS and RS can improve the nutritional quality of starch, and foods with high content of SDS and RS can reduce the postprandial blood sugar load and main...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L3/02C08L5/04C08L5/00C08B30/12
CPCC08B30/12C08L3/02C08L5/00C08L5/04
Inventor 陈军贺小红刘成梅梁瑞红
Owner NANCHANG UNIV
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