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Method for inhibiting retrogradation of lotus seed starch by adding antioxidant

An antioxidant and lotus seed starch technology, which is applied in the fields of agricultural product processing and food preservation, can solve the problems of decreased food quality, shortened shelf life, easy occurrence of retrogradation, etc., and achieves the effects of multiple concentration gradients, inhibition of retrogradation, and simple method.

Inactive Publication Date: 2020-06-19
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of amylose in lotus seed starch is more than 40%, so retrogradation is very easy to occur, resulting in shortened shelf life and reduced food quality, which has a greater impact on the production and processing of lotus seed starch
At present, the research on the retrogradation of lotus seed starch is mainly concentrated in the team of Professor Zheng Baodong of Fujian Agriculture and Forestry University. The team mainly explores the retrogradation phenomenon and inhibition methods of lotus seed starch by studying different production and treatment processes, and does not involve adding nutritionally significant antibiotics. Oxidative active substances to inhibit retrogradation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for adding antioxidants to inhibit retrogradation of lotus seed starch, comprising the steps of:

[0024] The amount of tea polyphenols (TP), grape seed extract (GSE) added is 2% of the mass of lotus seed starch

[0025] (1) Accurately weigh the Jianning lotus seed starch in a polypropylene plastic bag, control the moisture content at 60%-70%, and the antioxidant concentration at 2% (accounting for the mass ratio of the lotus seed starch). In the present invention, tea polyphenols (TP) and grape seed extract (GSE) are selected as antioxidants.

[0026] (2) The starch, distilled water, and antioxidants were thoroughly mixed, and placed in balance at room temperature for 4 hours.

[0027] (3) The sealed polypropylene plastic bag is boiled in a 100°C water bath for 30-40min. (Need to shake again before cooking).

[0028] (4) After the time is up, take out the polypropylene plastic bag, gradually cool down to room temperature, and then put it in a 4°C refrigerat...

Embodiment 2

[0031] A method for adding antioxidants to inhibit retrogradation of lotus seed starch, comprising the steps of:

[0032] The amount of tea polyphenols (TP), grape seed extract (GSE) added is 5% of the mass of lotus seed starch

[0033] (1) Accurately weigh the Jianning lotus seed starch in a polypropylene plastic bag, control the water content at 60%-70%, and the antioxidant concentration at 5% (accounting for the mass ratio of the lotus seed starch). In the present invention, tea polyphenols (TP) and grape seed extract (GSE) are selected as antioxidants.

[0034] (2) The starch, distilled water, and antioxidants were thoroughly mixed, and placed in balance at room temperature for 4 hours.

[0035] (3) The sealed polypropylene plastic bag is boiled in a 100°C water bath for 30-40min. (Need to shake again before cooking).

[0036] (4) After the time is up, take out the polypropylene plastic bag, gradually cool down to room temperature, and then put it in a 4°C refrigerator ...

Embodiment 3

[0039] A method for adding antioxidants to inhibit retrogradation of lotus seed starch, comprising the steps of:

[0040] The amount of tea polyphenols (TP), grape seed extract (GSE) added is 10% of the mass of lotus seed starch

[0041] (1) Accurately weigh the Jianning lotus seed starch in a polypropylene plastic bag, control the water content at 60%-70%, and the antioxidant concentration at 10% (accounting for the mass ratio of the lotus seed starch). In the present invention, tea polyphenols (TP) and grape seed extract (GSE) are selected as antioxidants.

[0042] (2) The starch, distilled water, and antioxidants were thoroughly mixed, and placed in balance at room temperature for 4 hours.

[0043] (3) The sealed polypropylene plastic bag is boiled in a 100°C water bath for 30-40min. (Need to shake again before cooking).

[0044] (4) After the time is up, take out the polypropylene plastic bag, gradually cool down to room temperature, and then put it in a 4°C refrigerato...

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PUM

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Abstract

The invention discloses a method for inhibiting retrogradation of lotus seed starch by adding an antioxidant, and belongs to the technical field of agricultural product processing and food preservation. The antioxidant is added into the lotus seed starch to inhibit retrogradation of the lotus seed starch, the additive amount is 2%-15% of the dry basis mass of the lotus seed starch, and the retrogradation inhibiting effect is most remarkable when the additive amount reaches 10%-15%. Under the condition that the antioxidant with good nutritional value is introduced, the situations of food hardening, residue falling, pore diameter increase and the like caused by retrogradation of the lotus seed starch due to long-term storage can be prevented, a good eating taste is maintained, and on the basis of ensuring food nutrition and safety, the quality improvement, long-term storage and distribution of lotus seed starch products are realized.

Description

technical field [0001] The invention discloses a method for inhibiting retrogradation of lotus seed starch by adding antioxidants, which involves delaying retrogradation of lotus seed starch by using antioxidants with nutritional value. The invention belongs to the technical field of agricultural product processing and food preservation. Background technique [0002] Carbohydrates provide most of the energy sources for the human body. As the most important carbohydrate, starch plays a very important role in our daily life. When it comes to starch, we instinctively think of starch from cereals or rhizomes, but there are still many high-quality starch sources around us, which are not fully utilized by us. [0003] As a precious material for both medicine and food, lotus seeds are rich in nutrients and physiologically active components, making the production and processing of lotus seeds gradually aroused people's attention in recent years. The content of amylose in lotus see...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L33/105
CPCA23L3/3472A23L33/105A23V2002/00A23V2200/02A23V2200/30A23V2250/21166A23V2250/2132A23V2250/214A23V2300/10
Inventor 王书军吕琪
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY