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High-temperature-stable slow-digestion starch and preparation method thereof

A technology for high temperature stabilization and digestion of starch, applied in the field of high temperature stable slow digestion starch, can solve the problems of high temperature processing and instability of slowly digested starch, and achieve the solution of high temperature processing instability, high freeze-thaw stability, and recovery from long-term aging. Effect

Active Publication Date: 2019-05-14
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of the present invention not only effectively solves the problem of unstable high-temperature processing of slow-digesting starch prepared by traditional methods, but also effectively overcomes the long-term aging and recovery of starch

Method used

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  • High-temperature-stable slow-digestion starch and preparation method thereof
  • High-temperature-stable slow-digestion starch and preparation method thereof
  • High-temperature-stable slow-digestion starch and preparation method thereof

Examples

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preparation example Construction

[0064] Preparation method of high temperature stable slowly digestible starch

[0065] The preparation method of high-temperature stable slow-digesting starch of the present invention is characterized in that it comprises the following steps: gelatinization step: gelatinizing the raw material starch, water and hydrocolloid to obtain a gelatinized starch mixture; separation step: gelatinizing the obtained paste The high temperature stable slowly digestible starch is obtained by separating the starch mixture.

[0066] In the preparation method of the present invention, the gelatinization (Gelatinization) refers to the gelatinization of starch, which is to mix the starch in water and heat. After reaching certain conditions, the starch granules will swell and collapse to form a thick and uniform transparent paste. solution.

[0067] The essence of starch gelatinization is that water enters the microcrystalline bundles, breaks the association state between starch molecules, makes ...

Embodiment 1-1

[0135] Take 0.01g of curdlan gum, stir and dissolve it in 100ml of NaOH solution with pH=11 at room temperature. Another 1 g of corn starch was taken, placed in curdlan gum aqueous solution, heated up to 90°C, and fully stirred for 8 minutes. Under these conditions, the above solution was rapidly heated to 100°C, and the solvent was evaporated to dryness within 50 seconds. Disperse and dissolve the obtained solute in 100ml water at 85°C, adjust the pH of the above mixed solution to 7 with 0.5mol / L citric acid solution, centrifuge at 6000rpm for 6min in a high temperature environment, dry the centrifuged precipitate in a freeze dryer for 24h, and pulverize , through a 100-mesh standard sieve.

Embodiment 1-2

[0137] The experimental conditions were the same as in Example 1-1, except that the added amount of curdlan gum was 0.3 g, and the added amount of cornstarch was 10 g.

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Abstract

The invention relates to high-temperature-stable slow-digestion starch and a preparation method and application thereof. The preparation method is characterized by including steps: gelatinizing: gelatinizing raw material starch, water and hydrophilic colloid to obtain a gelatinized starch mixture; separating: separating the gelatinized starch mixture to obtain the high-temperature-stable slow-digestion starch. Through the preparation method, the problem that conventional methods for preparing slow-digestion starch are instable in high-temperature processing is solved effectively, and the defect of long-time aging recovery of starch can be overcome effectively. In addition, through the preparation method, a starch product with high freeze-thaw stability is obtained, and expanding of application of the slow-digestion starch in various fields is facilitated.

Description

technical field [0001] The invention relates to a method for high-temperature stable slow-digesting starch, high-temperature stable slow-digesting starch and uses thereof. Background technique [0002] In recent years, with the changes in dietary structure brought about by the accelerated pace of social life and the acceleration of the aging process faced by the world, the spectrum of human diseases is changing to chronic diseases. Diabetes, as a common chronic disease, is currently growing at an alarming rate, especially type II diabetes has become one of the three major chronic diseases that seriously affect human physical and mental health. According to the latest report of the International Diabetes Federation, there are currently nearly 200 million people with diabetes in the world, and this number will reach 300 million by 2025. With the development of our country's economy and society, the number of diabetic patients in our country has also shown a rapid increase. A...

Claims

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Application Information

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IPC IPC(8): C08B30/18C08B30/04
Inventor 康丁郑妍高霓思
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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