Preparation method for resistant starch

A technology for resistant starch and starch, applied in the field of preparation of resistant starch, can solve the problem that the content of resistant starch is not very high, and achieve the effects of excellent physiological function, good thermal stability and reduced swelling degree

Active Publication Date: 2019-01-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the resistant starch content obtained by the above preparation method is not very high

Method used

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  • Preparation method for resistant starch
  • Preparation method for resistant starch

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Experimental program
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Effect test

Embodiment 1

[0023] Weigh an appropriate amount of rice starch passing through a 100-mesh sieve, and use deionized water to make starch milk with a solid content of 8%, so as to ensure that the starch granules are evenly distributed therein. Then gelatinize at 75°C for 20min, cool to 55°C, add 50 ASPU / g (based on dry weight of starch) pullulanase to debranch at 50°C for 10h, and use a rotary evaporator at 40°C after the debranching is completed Carry out concentration treatment, make its solid content reach 30%. Add stearic acid as an auxiliary agent and react at 90°C for 20 minutes. The debranched starch that has completed the complexation reaction is immediately placed in a -80°C refrigerator for rapid cooling for 1 minute at a cooling rate of 18°C / min, and then placed in a 40°C water bath for 20 minutes. . Finally, the heat-preserved sample was dried with hot air at 40°C, crushed, and passed through a 100-mesh sieve.

[0024] The content of resistant starch measured by Englyst method ...

Embodiment 2

[0026] Weigh an appropriate amount of rice starch that has passed through a 100-mesh sieve, and use deionized water to make starch milk with a solid content of 10%, so as to ensure that the starch granules are evenly distributed therein. Then gelatinize at 85°C for 20min, cool to 65°C, add 70 ASPU / g (based on dry weight of starch) pullulanase to debranch at 60°C for 8h, and use a rotary evaporator at 45°C after the debranching is completed Carry out concentration treatment, make its solid content reach 40%. The additive oleic acid was added and reacted at 100°C for 30 minutes. The debranched starch that completed the complexation reaction was immediately placed in a 4°C refrigerator for rapid cooling for 5 minutes at a cooling rate of 12°C / min, and then placed in a 50°C water bath for 20 minutes. Finally, the heat-preserved samples were dried with hot air at 50°C, pulverized, and passed through a 100-mesh sieve.

[0027] The content of resistant starch measured by Englyst met...

Embodiment 3

[0029] Weigh an appropriate amount of rice starch that has passed through a 100-mesh sieve, and use deionized water to prepare starch milk with a solid content of 9%, to ensure that the starch granules are evenly distributed therein. Then gelatinize at 80°C for 20min, cool to 60°C, add 65 ASPU / g (based on starch dry basis weight) of pullulanase to debranch at 55°C for 9h, and use a rotary evaporator at 43°C after the debranching is completed Carry out concentration treatment, make its solid content reach 35%. Add palmitic acid as an auxiliary agent and react at 95°C for 25 minutes. The debranched starch that has completed the complexation reaction is immediately placed in a refrigerator at -18°C for 3 minutes, and the cooling rate is 15°C / min, and then placed in a water bath at 45°C for 20 minutes. . Finally, the heat-preserved sample was dried with hot air at 45°C, crushed, and passed through a 100-mesh sieve.

[0030] The content of resistant starch measured by Englyst met...

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Abstract

The invention provides a preparation method for a resistant starch. The means of complexing of auxiliaries and temperature-varying crystallization are utilized to prepare a heat-resisting type resistant starch with excellent palatability. The principle of the method is to form an amylase-lipid compound with high heat stability and difficulty in reacting with amylase through complexing of auxiliaries and to generate more crystals through temperature-varying crystallization, so as to guarantee better growth of crystals and increase the content of resistant starch. The preparation steps are as follows: preparing rice starch into starch milk in certain concentration; gelatinizing and then cooling to a certain temperature; adding pullulanase for degreasing and then concentrating, wherein the solid content reaches up to 35%-40%; adding crystallization auxiliaries, such as stearic acid and oleic acid, and performing low-temperature complex reaction at 90-100 DEG C; adopting a temperature-varying crystallization method for quickly cooling for 1-5min under low temperature environment at -80 to 4 DEG C at a cooling rate of 9-18 DEG C / min; preserving heat in 40-50 DEG C water bath, drying andsmashing, thereby acquiring an end product.

Description

technical field [0001] The invention belongs to the technical field of resistant starch preparation, and in particular relates to a preparation method of resistant starch. Background technique [0002] Resistant starch (RS) is a functional food ingredient that cannot be digested in the human small intestine, but can be fermented in the large intestine to produce short-chain fatty acids such as butyric acid that are beneficial to the human body. It has a similar function to dietary fiber. Resistant starch is widely used in food processing. It can not only increase the fiber content, but also overcome some shortcomings of traditional dietary fiber, improve food quality, and enable consumers to enjoy nutrition and health while enjoying the original taste of food. At present, most scholars divide resistant starch into five categories according to the source of starch and enzymatic resistance: RS1 (physically embedded starch), RS2 (resistant starch granules), RS3 (aged starch), R...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/12
CPCC08B30/12
Inventor 田耀旗朱碧骅胡冰麻荣荣蔡灿欣陈龙
Owner JIANGNAN UNIV
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