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A kind of preparation method of low viscosity high resistant starch

A high-resistant starch, low-viscosity technology, applied in the field of modified starch preparation, to achieve the effect of low viscosity

Active Publication Date: 2021-02-26
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to literature search, there are many cases of citric esterified starch, but there is no report on the combination of amino acid activation to produce low-viscosity, high-resistant starch

Method used

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  • A kind of preparation method of low viscosity high resistant starch
  • A kind of preparation method of low viscosity high resistant starch
  • A kind of preparation method of low viscosity high resistant starch

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Experimental program
Comparison scheme
Effect test

Embodiment

[0030] Embodiment: the preparation of low-viscosity highly resistant starch (ie resistant starch)

[0031] A method for preparing low-viscosity high-resistant starch, the formula by mass is as follows:

[0032] Based on 100 parts of tapioca starch:

[0033] Tapioca starch: 100 parts;

[0034] Citric acid monohydrate: 50 parts;

[0035] Distilled water: 150 parts;

[0036] Glycine Activator: 5 parts;

[0037] Prepare as follows:

[0038] (1) prepare starch milk: take tapioca starch by formula quantity, add the distilled water of 100 parts in formula quantity, stir, make starch milk,

[0039] (2) Activation of starch milk: take the glycine activator according to the formula, add it to the starch milk, adjust the pH of the starch milk to 9 with a 1% sodium hydroxide solution, stir, and activate for 40 minutes to obtain the starch milk;

[0040] (3) take citric acid by formula quantity and be dissolved in the distilled water of 50 parts in formula quantity, join in the starc...

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Abstract

The invention belongs to the technical field of preparation of modified starch, and in particular relates to a preparation method of low-viscosity and high-resistance starch. The preparation method is as follows: the formula in terms of mass is as follows: taking 100 parts of tapioca starch as the base: tapioca starch: 100 parts; citric acid monohydrate: 50 parts; distilled water: 150 parts; glycine activator: 5 parts. The preparation is as follows: (1) preparing starch milk; (2) activating starch milk; (2) esterifying starch milk; (3) washing with water; (5) drying and pulverizing. The citric esterified starch with high substitution degree prepared by the invention has the characteristics of low viscosity, can withstand high temperature of 95 DEG C without gelatinization, and has a content of resistant starch as high as 86%, and is a good dietary fiber food raw material.

Description

technical field [0001] The invention belongs to the technical field of preparation of modified starch, and in particular relates to a preparation method of low-viscosity and high-resistance starch. According to the cassava starch structure, the invention adds an activator and an esterification agent therein, and undergoes heat and humidity treatment to prepare the citric-esterified denatured cassava starch with low viscosity and high resistance. Background technique [0002] Starch is a kind of natural polymer carbohydrate, which is a natural polymer compound composed of anhydroglucose group combined by α-1,4 glycosidic bond and α-1,6 glycosidic bond, including amylose and amylopectin. Native starch has limitations such as high gelatinization temperature, poor stability, and easy retrogradation, which cannot meet the needs of production and processing for starch stability. It needs to be modified. Esterification is the most common method to improve the stability of native st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/04
CPCC08B31/04
Inventor 丁士勇刘琴杨登慧赵吉斌
Owner HUAZHONG AGRI UNIV