Method for extracting and preparing resistant starch from Chinese yam and prepared resistant starch

A technology of resistant starch and yam starch, applied in the field of resistant starch, can solve problems such as increasing the extraction amount of resistant starch, and achieve the effects of simple operation and increased preparation amount

Active Publication Date: 2019-08-16
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are many methods for extracting yam starch and separating and extracting resistant starch from yam starch in the prior art, there are disadvantages, that is, only the resistant starch that exists in yam itself can be extracted, and the resistant starch cannot be made in the extraction process. The extraction of starch is improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The method for extracting and preparing resistant starch from yam, the steps are as follows:

[0027] 1) Peel the yam and crush it, then mix it with lime water with a pH value of 8.0 according to the mass volume ratio of 1:5, soak it at room temperature for 3 hours, filter it with nylon cloth, take the filtrate and settle it for 3-4 hours, and then take the sediment And wash the sediment with distilled water, take the sediment again and wash the sediment with distilled water, several times until the upper liquid after the sedimentation is clear, then dry the final sediment at 45°C for 48 hours, and control the water content to 8wt%, to obtain yam starch;

[0028] 2) Mix yam starch and lecithin at a mass ratio of 25:1 and stir for 15 minutes in an ice-frying machine at -12°C;

[0029] 3) Continue to stir the product obtained in step 2) for 5 minutes at -30°C using an ice frying machine;

[0030] 4) Mix the product obtained in step 3) with sodium acetate buffer, then add...

Embodiment 2

[0034] The method for extracting and preparing resistant starch from yam, the steps are as follows:

[0035] 1) Peel the yam and crush it, then mix it with lime water with a pH value of 8.0 according to the mass volume ratio of 1:5, soak it at room temperature for 3 hours, filter it with nylon cloth, take the filtrate and settle it for 3-4 hours, and then take the sediment And wash the sediment with distilled water, take the sediment again and wash the sediment with distilled water, several times until the upper liquid after the sedimentation is clear, then dry the final sediment at 45°C for 48 hours, and control the water content to 8wt%, to obtain yam starch;

[0036] 2) Mix yam starch and lecithin at a mass ratio of 25:1 and stir for 20 minutes in an ice-frying machine at -18°C;

[0037] 3) Mix the product obtained in step 2) with sodium acetate buffer, then add porcine pancreatic α-amylase solution and glucoamylase solution, shake and hydrolyze at 150 r / min for 120 minutes...

Embodiment 3

[0041] The method for extracting and preparing resistant starch from yam, the steps are as follows:

[0042] 1) Peel the yam and crush it, then mix it with lime water with a pH value of 8.0 according to the mass volume ratio of 1:5, soak it at room temperature for 3 hours, filter it with nylon cloth, take the filtrate and settle it for 3-4 hours, and then take the sediment And wash the sediment with distilled water, take the sediment again and wash the sediment with distilled water, several times until the upper liquid after the sedimentation is clear, then dry the final sediment at 45°C for 48 hours, and control the water content to 8wt%, to obtain yam starch;

[0043] 2) Mix yam starch and lecithin at a mass ratio of 25:1 and stir for 15 minutes in an ice-frying machine at -12°C;

[0044]3) Continue to stir the product obtained in step 2) for 5 minutes at -18°C using an ice frying machine;

[0045] 4) Mix the product obtained in step 3) with sodium acetate buffer, then add ...

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Abstract

The invention belongs to the technical field of agricultural product processing, and particularly relates to a method for extracting and preparing resistant starch from Chinese yam and the prepared resistant starch. The method for extracting and preparing the resistant starch from the Chinese yam comprises the following steps: firstly extracting starch from Chinese yam, mixing and stirring the extracted Chinese yam starch with lipid compounds at a temperature lower than 0 DEG C, and then removing fast digested starch and slow digested starch components from the stirred product to obtain the resistant starch. The method is simple to operate; in the step of extracting yam starch, normal temperature is adopted for extraction, so that the method is mild and efficient, and the morphology of theyam starch is not excessively damaged; meanwhile, when the resistant starch is obtained from the yam starch, two stages of low temperature are creatively utilized to allow lipid substances and RDS and SDS starch, in particular the RDS starch to be reacted and converted to have the characteristics of the resistant starch, so that the preparation amount of the resistant starch is improved.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for extracting and preparing resistant starch from yam and the prepared resistant starch. Background technique [0002] Huai yam is one of the characteristic agricultural product resources and traditional food with the same origin in Henan Province. The intensive processing of Huai yam has high practical significance and economic demand. [0003] Resistant starch refers to starch that cannot be digested and absorbed in the small intestine, but can reach the colon after 2 hours and be fermented by the microbial flora in the colon, and then exert beneficial physiological effects. Therefore, resistant starch is considered as a starch with dietary fiber properties. For Chinese yam, its starch content is as high as 75%. The determination of Chinese yam starch found that its composition is about 14.36wt% of rapidly digestible starch (RDS), ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/04C08B30/12C12P19/20C12P19/14C12P19/04
CPCC08B30/04C08B30/12C12P19/04C12P19/14C12P19/20
Inventor 邹建董安辉胡燕许美娟杨佩瑜双飞刘园林平静
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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