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Composite highland flour rich in slow-digesting starch and preparation method thereof

A technology of slow-digesting starch and highland barley powder, applied in the field of compound highland barley powder rich in slow-digesting starch and its preparation, to achieve the effects of maintaining blood sugar steady state, continuously releasing energy, and slowly absorbing

Active Publication Date: 2019-04-23
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on the preparation of slow-digestible starch from Agaricus bisporus and barley flour

Method used

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  • Composite highland flour rich in slow-digesting starch and preparation method thereof
  • Composite highland flour rich in slow-digesting starch and preparation method thereof
  • Composite highland flour rich in slow-digesting starch and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] To make highland barley powder milk with a raw material mass concentration of 5%, crush fresh brown mushroom bisporus fruit bodies into a slurry and homogenize, add the brown mushroom bisporus slurry to the highland barley powder milk, and heat at 90°C to form brown bisporus Mushroom and highland barley flour paste; wherein, the brown mushroom bisporus slurry accounts for 5% of the total volume of the mixture.

[0043] After cooling, add 0.5mol / L sodium acetate buffer solution to adjust the pH value to 5.0.

[0044]Enzymolyze the cooled brown Agaricus bisporus and highland barley flour paste at 40°C. The enzymes used for enzymolysis include 25U / L of α-maltose amylase and 10U / L of transglucosidase. Boiling water bath The enzymatic hydrolysis product was obtained after the enzyme was inactivated. The enzymatic hydrolysis time was 1 hour, and the enzyme was inactivated in a boiling water bath for 5 minutes.

[0045] Then cool the starch milk and add 2 times the volume of ...

Embodiment 2

[0049] To make highland barley powder milk with a raw material mass concentration of 35%, crush fresh brown mushroom bisporus fruiting body into a slurry and homogenize it, add the brown mushroom bisporus slurry to the highland barley powder milk, heat at 95°C to form brown bisporus Mushroom and highland barley flour paste; wherein, the brown mushroom bisporus paste accounts for 25% of the total volume of the mixture.

[0050] After cooling, add 0.5mol / L sodium acetate buffer to adjust the pH value to 6.0; enzymolyze the cooled brown Agaricus bisporus and barley powder paste at 60°C, and the enzymes used for enzymolysis include the amount of α-maltose amylase added The amount of transglucosidase was 90U / L, and the amount of transglucosidase added was 45U / L. The enzymolysis product was obtained after the enzyme was inactivated in a boiling water bath. The enzymatic hydrolysis time was 5 hours, and the enzyme was inactivated in a boiling water bath for 5 minutes.

[0051] Then, ...

Embodiment 3

[0054] To make highland barley powder milk with a raw material concentration of 20%, crush fresh brown Agaricus bisporus fruit bodies into a slurry and homogenize, add the brown mushroom bisporus slurry to the highland barley powder milk, and heat at 93°C to form brown bisporus Mushroom and highland barley flour paste; wherein, the brown mushroom bisporus slurry accounts for 15% of the total volume of the mixture.

[0055] After cooling, add 0.5mol / L sodium acetate buffer to adjust the pH value to 5.5; enzymolyze the cooled brown Agaricus bisporus and highland barley flour paste at 50°C, and the enzymes used for enzymolysis include the amount of α-maltose amylase added The amount of transglucosidase was 75U / L, the amount of transglucosidase added was 35U / L, and the enzymatic hydrolysis product was obtained after the enzyme was inactivated in a boiling water bath. The enzymatic hydrolysis time was 3 hours, and the enzyme was inactivated in a boiling water bath for 5 minutes.

...

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Abstract

Provided are a composite highland flour rich in slow-digesting starch and a preparation method thereof. The flour is prepared by enzymatic hydrolysis of brown agaricus bisporus and highland flour as raw materials, and the flour is prepared from, by weight, 30-56% of the slow-digesting starch, 10-40% of fast-digesting starch and 10-40% of digesting-resistant starch. The composite highland flour isrich in the slow-digesting starch, the slow-digesting starch has a high content of beta-glucan, which can be slowly digested, and a food prepared by using a composite highland flour product exists a long time in a stomach and intestines, promotes full movements of the intestines, can maintain satiety for a long period of time, and has sustained release of energy, low glycemic index and high glucose utilization.

Description

technical field [0001] The invention belongs to the technical field of starch deep processing, and in particular relates to a composite highland barley flour rich in slow digestible starch and a preparation method thereof. Background technique [0002] Starch is the main carbohydrate in the human diet. According to the in vitro digestibility and digestion time, starch can be divided into three categories: rapidly digestible starch (RDS), refers to the starch that can be quickly digested and absorbed in the body within 20 minutes; slow Digestible starch (slowly digestible starch, SDS) refers to the starch that can be completely digested and absorbed in the small intestine, but the digestion rate is slow, and the digestion time is 20-120min; Starch that cannot be digested and absorbed in the human body can only be fermented and utilized by microorganisms in the large intestine. [0003] Slowly digestible starch has special physiological functions, such as slow absorption, sus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/125C08B30/04C08B37/00A23L7/104
CPCA23L7/107A23L29/30A23L33/125C08B30/04C08B37/0024A23V2002/00A23V2200/30A23V2200/328A23V2250/5118
Inventor 王金斌唐雪明李文蒋玮黄艳娜宋丽莉曾海娟赵琪刘华吴潇吕贝贝李鹏武国干白蓝陈一帆孙宇潘爱虎贾军伟
Owner SHANGHAI ACAD OF AGRI SCI
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