Technology of manufacturing resistant starch from corns

Abstract

The invention discloses a technology of manufacturing resistant starch from corns. The technology comprises following steps: washing corns, drying corns, then grinding corns by a facility, removing corn peels and some coarse fibers; precipitating corns in water for several times to obtain raw starch, then adding hydrochloric acid, carrying out acidic hydrolysis for 3 to 6 minutes, then adjusting the pH to 7 by using a diluted sodium hydroxide solution; pouring the liquid, extruding residual starch for 8 to 12 minutes, wherein the temperature is 100 to 110 DEG C during the extrusion process, and the glucose of the starch is broken under a high pressure at a high temperature; adding pullulanase to further reduce the starch content; then adding a proper amount of water to dilute the starch; carrying out an ultrasonic wave treatment, wherein the concentration of the diluted starch is 38 to 46%, the power of the ultrasonic waves is 220 to 250 W, and the ultrasonic wave treatment lasts for 36 to 45 minutes; finally refrigerating cooled starch, drying, grinding, sealing sieved resistant starch, and storing the resistant starch. The content of manufactured resistant starch is high, and theformation of resistant starch is promoted.

Description

technical field [0001] The invention relates to a production process, in the technical field of biomedicine, in particular to a process for producing resistant starch from corn. Background technique [0002] Resistant starch, also known as enzyme-resistant starch and indigestible starch, cannot be enzymatically hydrolyzed in the small intestine, but can react with volatile fatty acids in the human gastrointestinal tract and colon; resistant starch exists in some Natural foods, such as potatoes, bananas, rice, etc. contain resistant starch, especially high-amylose corn starch contains up to 60% resistant starch, which is more difficult to degrade than other starches, digests slowly in the body, absorbs and enters the blood All are relatively slow, and its properties are similar to soluble fiber, which has a certain slimming effect. In recent years, it has begun to be favored by beauty lovers, and the price of corn is cheap. It is an ideal raw material to extract resistant sta...

AI Technical Summary

Problems solved by technology

[0002] Resistant starch, also known as enzyme-resistant starch and indigestible starch, cannot be enzymatically hydrolyzed in the small intestine, but can react with volatile fatty acids in the human gastrointestinal tract and colon; resistant starch exists in some Natural foods, such as potatoes, bananas, rice, etc. contain resistant starch, especially high-amylose corn starch contains up to 60% resistant starch, which is more difficult to degrade than other starches, digests slowly in the body, absorbs and enters the blood All are relatively slow, and its properties are similar to soluble fiber, which has a certain slimming effect. In recent years, it has begun to be favored by beauty lovers, and the price of corn is cheap. It is an ideal raw material to extract resistant starch from corn seeds as a raw material, but existing Most of the production of resistant starch is resistant starch, the proportion is not very large