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Food raw material rich in slowly digestible and resistant starch as well as preparation method and application of food raw material

A resistant starch and slow-digesting technology, which is applied in the field of food raw materials rich in slow-digesting and resistant starch and its preparation, can solve the problems of unsuitable food processing and production, severe reaction conditions, etc., and achieve the improvement of slow-digesting starch and The effect of resistant starch content, simple operation process and mild conditions

Active Publication Date: 2021-03-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese invention patent 2010102282659 discloses a method for preparing stable slow-digesting starch. The invention first processes rice starch milk by ultrasonic treatment, and then complexes lipids at high temperature (140-160°C) to prepare starch-lipid complexes. The final product Although the content of slow digestion and resistant starch can be significantly increased (over 70%), this method involves both ultrasound and high temperature, and the reaction conditions are relatively severe, so it is not suitable for processing and production in the food field

Method used

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  • Food raw material rich in slowly digestible and resistant starch as well as preparation method and application of food raw material
  • Food raw material rich in slowly digestible and resistant starch as well as preparation method and application of food raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Paste the starch: Press the starch dry group mass to formulate the corn starch milk in a concentration of 3% by weight, placed at 100 ° C boiling water bath, 0.5h, and placed in a 50 ° C water bath after gelation;

[0043] (2) Alcohol chipping: 2: 1 drop of 200 ml of water-free ethanol to step (1) by anhydrous ethanol and gentructured starch to step (1) to gelatinate starch, maintain stirring, induce starch precipitation, centrifuge at 4000R / min 20min, precipitated with anhydrous ethanol is washed twice, placed at 70 ° C oven for 6 h, pulverized, over 100 mesh sieve, weighed, sealed, to obtain alcohol chip starch;

[0044] (3) Fatty acid melting: Weighing the appropriate amount of lauric acid (melting point 46 ° C), melting it into a liquid fatty acid at 50 ° C;

[0045] (4) Kneading reaction: Step (2) The obtained liquid fatty acid obtained by mixing the alcohol chrome and step (3) is mixed in mass than 10: 1, placed in a closed container, and the control reaction te...

Embodiment 2

[0048] (1) Paste the starch: Press the starch dry base to be prepared from 100 ml of concentration of 6% by weight of potato starch milk, placed at 100 ° C boiling water bath, and placed at 70 ° C water bath after gelation;

[0049] (2) Alcohol chrose: 500 ml of tert-butanol to step (1) by 500 ml of tert-butanol to step (1) by a volume ratio of tert-butanol and gelamination starch to step (1) to maintain stirring, induce starch precipitation, centrifuge at 4000 R / min 20 min, precipitate washed four times with tert-butanol, placed at 50 ° C oven for 12h, pulverized, over 150 mesh sieve, weighed, sealed, to obtain alcohol chip starch;

[0050] (3) Fatty acid melting: Weighing the appropriate amount of myristic acid (melting point 58 ° C), melting it into a liquid fatty acid at 75 ° C;

[0051] (4) Kneading reaction: The liquid fatty acid obtained by the obtained alcohol chrome and step (3) is mixed in a mass ratio of 5: 1, and the control reaction temperature is carried out at 80 °...

Embodiment 3

[0054] (1) Paste the starch: Press the starch dry base to prepare 100 ml of a concentration of 10% by weight of the tapioca starch milk, placed at 100 ° C boiling water bath, and placed at 90 ° C water bath after gelation;

[0055] (2) Alcohol chipping: Positivopropanol and Pastein Starch can be added to 800 ml of n-propanol to step (1) to genize starch, maintain stirring, induce starch precipitation, centrifugation at 4000R / min 20min, precipitate washed six times with n-propol, was placed at 70 ° C oven for 6 h, pulverized, over 200 mesh sieve, weighed, sealed, to obtain alcohol chip starch;

[0056] (3) Fatty acid melting: Weighing an appropriate amount of palmitic acid (melting point 63 ° C), melting it into a liquid fatty acid at 90 ° C;

[0057] (4) Kneading reaction: Step (2) The obtained liquid fatty acid obtained by mixing the alcohol chipper and step (3) is mixed in mass than 15: 1, placed in a closed container for kneading, and the control reaction temperature is at 60...

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Abstract

The invention discloses a food raw material rich in slowly digestible and resistant starch as well as a preparation method and application of the food raw material. According to the method, firstly, alcohol precipitation starch is prepared, and then molten liquid fatty acid is added for a kneading reaction. The method specifically comprises the following steps: (1) heating and gelatinizing starchmilk; (2) dropwise adding anhydrous alcohol into the gelatinized starch obtained in the step (1) to obtain alcohol precipitation starch; and (3) adding molten liquid fatty acid into the alcohol precipitation starch obtained in the step (2), and carrying out the kneading reaction to obtain the food raw material with the slowly digestible and resistant starch content of 80% or above. The method hasthe characteristics of mild reaction conditions, simple operation, environmental protection, recyclable raw materials and the like, and can be widely applied to the fields of food and the like.

Description

Technical field [0001] The present invention belongs to the field of starch lipid composites, and more particularly to food raw materials rich in slow digestion and resistant starch and preparation methods and applications. Background technique [0002] Diabetes Prevention and Treatment has become one of the main public health issues in my country. It is targeted for type II diabetes. The symptoms of diabetic patients can be effectively alleviated by controlling the digestion rate of sugar in the intake. The digestive rate of starch is an important factor affecting blood sugar levels, and the rate of digestion of starch is very important for diabetics. Studies have shown that slow digestion and high-resistant starch content have low blood sugar generation index (GI) food, low GI food is suitable for diabetics, in recent years, the development of low Gi food has become a hot spot of research, development of suitable food raw materials It is very important. [0003] The starch lipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23L29/35A23V2002/00A23V2200/328Y02A40/90
Inventor 黄强黄亮贾雨含扶雄
Owner SOUTH CHINA UNIV OF TECH
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