Preparation method of reducible resistant dextrin

A technology of resistant dextrin and mass fraction, applied in the field of food additives, can solve the problems of unfavorable food storage, short shelf life, high water activity of resistant dextrin, etc., to improve moisturizing performance, inhibit digestion and absorption, and benefit storage Effect

Active Publication Date: 2019-01-11
SHANDONG BAILONG CHUANGYUAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the water activity of the resistant dextrin prepared by the invention is relatively high, which is not conducive to the storage of food and has a short shelf life.

Method used

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  • Preparation method of reducible resistant dextrin
  • Preparation method of reducible resistant dextrin
  • Preparation method of reducible resistant dextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A preparation method of reducing resistant dextrin, the steps are as follows:

[0047] (1) taking cornstarch as raw material, adding tap water to adjust to be 17% starch milk with dry starch mass fraction;

[0048] (2) Adjust the pH of the starch milk to 6.0 with dilute hydrochloric acid with a mass fraction of 15% in step (1), and add high-temperature-resistant α-amylase in an amount of 1.8×10 7 U / ton of dry starch, heating up to 100°C, heat preservation reaction for 20min, to obtain a liquefied solution with a DE value of 8.51%;

[0049] (3) Adjust the pH of the liquefied liquid prepared in step (2) to 5.1 with dilute hydrochloric acid with a mass fraction of 15%, add fungal α-amylase and pullulanase, and the addition amount of fungal α-amylase is 1.3× 10 7 U / ton of dry starch, the amount of pullulanase added is 1.5×10 7 U / ton dry starch, heat preservation reaction at 52°C for 36h, and concentrate to a mixed solution with a mass fraction of solids of 60%;

[0050]...

Embodiment 2

[0054] A preparation method of reducing resistant dextrin, the steps are as follows:

[0055] (1) take potato starch as raw material, add tap water and adjust to dry starch mass fraction and be the starch milk of 20%;

[0056] (2) The starch milk in the step (1) is adjusted to pH 5.8 with dilute hydrochloric acid with a mass fraction of 15%, and high-temperature-resistant α-amylase is added in an amount of 1.5×10 7 U / ton of dry starch, heat up to 92°C, keep warm for 25 minutes, and obtain a liquefied solution with a DE value of 9.2%;

[0057] (3) The liquefied liquid obtained in step (2) is adjusted to pH 5.3 with dilute hydrochloric acid with a mass fraction of 15%, adding fungal α-amylase and pullulanase, and the addition amount of fungal α-amylase is 1.5× 10 7 U / ton of dry starch, the amount of pullulanase added is 1.2×10 7 U / ton dry starch, heat preservation reaction at 53°C for 40h, and concentrate to a mixed solution with a mass fraction of solids of 58%;

[0058] (4...

Embodiment 3

[0062] A preparation method of reducing resistant dextrin, the steps are as follows:

[0063] (1) take wheat starch as raw material, add tap water to adjust into dry starch mass fraction and be the starch milk of 23%;

[0064] (2) Adjust the pH of the starch milk in step (1) to 6.2 with dilute hydrochloric acid with a mass fraction of 15%, and add high-temperature-resistant α-amylase in an amount of 2.0×10 7 U / ton of dry starch, heat up to 95°C, keep warm for 18 minutes, and obtain a liquefied solution with a DE value of 10.8%;

[0065] (3) The liquefied liquid obtained in step (2) is adjusted to pH 5.5 with dilute hydrochloric acid with a mass fraction of 15%, and fungal α-amylase and pullulanase are added, and the amount of fungal α-amylase added is 1.8× 10 7 U / ton of dry starch, the amount of pullulanase added is 1.8×10 7 U / ton dry starch, heat preservation reaction at 54°C for 42h, and concentrate to a mixed solution with a mass fraction of solids of 63%;

[0066] (4) ...

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Abstract

The invention relates to a preparation method of reducible resistant dextrin, which comprises the following steps: (1) adding water into starch to regulate starch milk; (2) regulating pH of starch milk to add high-temperature resistant alpha; amylase, reacting to obtain liquefied liquid; (3) adjusting pH of liquefied liquid, adding fungus alpha-Amylase and pullulanase, concentrating to obtain a mixed solution after reaction; 4) adding phosphoric acid into that mixed solution, reacting under the conditions of high temperature and negative pressure to obtain a resistant dextrin crude solution; 5) adjusting the pH of the crude solution of the resistant dextrin and adding a catalyst Raney nickel to obtain a reaction solution aft the reaction; and 6, decoloring the reaction solution, filtering,ion exchange, concentrating, and drying to obtain reducible resistant dextrin. The reduced resistant dextrin prepared by the invention hardly contains small molecular sugar such as glucose, maltose and trisaccharide, has lower water activity value, better moisture retention and bacteriostatic performance, and is favorable for improving the shelf life of food and prolonging the shelf life of food.

Description

Technical field: [0001] The invention relates to a method for preparing reducing resistant dextrin, which belongs to the technical field of food additives. Background technique: [0002] In recent years, the incidence of so-called "civilized diseases" such as obesity, diabetes and coronary heart disease caused by overnutrition or imbalance has been increasing year by year. The occurrence of these diseases is often related to insufficient intake of dietary fiber in food. Therefore, the important role of dietary fiber in food nutrition and clinical medicine has received more and more attention. It is listed as the "seventh largest nutrient" necessary to affect human health. Dietary fiber is an indispensable nutrient in human diet. It has physiological functions such as improving human intestinal flora, improving blood sugar and fat metabolism, lowering serum cholesterol, and promoting mineral absorption. However, today's people's eating habits make the intake of dietary fib...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04
CPCC12P19/04C12P19/14
Inventor 邵先豹窦光朋杜倩石波臧红霞
Owner SHANDONG BAILONG CHUANGYUAN BIO TECH
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