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A kind of preparation method and product of anti-digestion cornstarch-whey protein isolate complex

A whey protein isolate and corn starch technology, applied in the field of resistant starch, can solve the problems of high digestibility of protein starch, high glycemic index, low nutritional function, etc., and achieve easy digestion and absorption, simple preparation process, and wide natural sources. Effect

Active Publication Date: 2021-09-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most gluten-free foods are less nutritious and functional, have a higher glycemic index (GI) due to the lack of protein starch, and are more digestible than whole grain foods

Method used

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  • A kind of preparation method and product of anti-digestion cornstarch-whey protein isolate complex
  • A kind of preparation method and product of anti-digestion cornstarch-whey protein isolate complex
  • A kind of preparation method and product of anti-digestion cornstarch-whey protein isolate complex

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Preparation of Corn Starch-Whey Protein Isolate Baking Complex

[0024] The starch protein is mixed with the dry powder in a ratio of 1:0.45, and the water of 0.3 times the starch mass is added, and the mixture is evenly mixed and then allowed to stand for 20 minutes. Cut into slices with a thickness of 2mm and bake them. Under the baking conditions, the baking temperature is 200°C under the upper and lower heat, and the baking time is 10 minutes. After cooling, the samples are crushed and ground through a 100-mesh sieve.

Embodiment 2

[0025] Example 2: Preparation of different ratios of corn starch-whey protein isolate baking complex

[0026] Mix starch protein dry powder in proportions of 1:0, 1:0.25, 1:0.45, and 1:1, add water 0.3 times the weight of starch, mix well and let stand for 20 minutes. Cut into slices with a thickness of 2mm for different processing. Under the baking conditions, the baking temperature is 200°C under the upper and lower heat, and the baking time is 10 minutes. After cooling, the samples are crushed and ground through a 100-mesh sieve.

[0027] single factor test:

[0028] Effect of starch to protein ratio

[0029] The test conditions for this influencing factor are: the amount of water added is 0.3 times the dry weight of starch, the baking temperature under the baking conditions is 200°C, the baking time is 10 minutes, the sample is cooled to room temperature, and the sample is crushed and ground through a 100-mesh sieve. The relationship between the digestibility of the com...

Embodiment 3

[0033] Example 3: Preparation of cornstarch-whey protein isolate baking complex with different moisture

[0034] The starch protein is mixed with the dry powder at a ratio of 1:0.45, and the water of 0.3 times, 0.6 times, and 1.5 times the starch mass is added, and the mixture is evenly mixed and then allowed to stand for 20 minutes. Cut into slices with a thickness of 2mm and bake them. Under the baking conditions, the baking temperature is 200°C under the upper and lower heat, and the baking time is 10 minutes. After cooling, the samples are crushed and ground through a 100-mesh sieve.

[0035] single factor test:

[0036] Effect of Moisture Content

[0037] The test conditions for this influencing factor are: the ratio of amyloid to protein is 1:0.45, under the baking conditions, the baking temperature is 200°C, the baking time is 10 minutes, the sample is cooled to room temperature, and the sample is crushed and ground through a 100-mesh sieve. The relationship between ...

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PUM

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Abstract

The invention discloses a preparation method of an anti-digestion cornstarch-whey protein isolate compound and a product thereof. Including, mixing cornstarch and whey protein isolate evenly, adding water to mix, standing still, slicing, baking, crushing, grinding and sieving. The invention solves the shortcomings of high GI and low nutrition of the existing gluten-free food, and provides a preparation method of cornstarch-whey protein isolate complex with simple process, rich nutrition and low GI value. Therefore, the present invention adds different contents of WPI to the corn starch system, and regulates the digestibility of gluten-free starch food through exogenous protein. So as to control blood sugar (GI) and prevent diet-related diseases.

Description

technical field [0001] The invention belongs to the technical field of resistant starch, and in particular relates to a preparation method of an anti-digestion cornstarch-whey protein isolate compound and a product thereof. Background technique [0002] In recent years, celiac disease caused by gluten intolerance has affected millions of people around the world, thus promoting the rapid development of the gluten-free food industry. Gluten-free foods with cornmeal as the main body have been born one after another, such as corn flakes, corn Convenience foods such as pancakes and corn noodles. [0003] Corn is recognized as a "golden crop" in the world. Corn starch is currently the most produced starch variety at home and abroad. With the continuous improvement of people's understanding of its health functional properties, the demand at home and abroad is increasing day by day. As a functional ingredient, corn starch is widely used in food processing to improve the functional...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125A23L33/19
CPCA23V2002/00A23L33/125A23L33/19A23V2200/328A23V2250/5118A23V2250/54252
Inventor 李玥钟芳杨翠红陈茂深徐菲菲
Owner JIANGNAN UNIV