A kind of food raw material rich in slow digestion and resistant starch and its preparation method and application

A technology of resistant starch and slow digestion, which is applied in the field of food raw materials rich in slow digestion and resistant starch and its preparation field, can solve the problems of severe reaction conditions, unsuitable for processing and production in the food field, etc. Slow-digestible starch and resistant starch content, effects of mild conditions

Active Publication Date: 2022-06-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • A kind of food raw material rich in slow digestion and resistant starch and its preparation method and application
  • A kind of food raw material rich in slow digestion and resistant starch and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Gelatinized starch: prepare 100 mL of corn starch milk with a concentration of 3wt% according to the dry mass of starch, place it in a 100°C boiling water bath for 0.5h, and place it in a 50°C water bath for insulation after gelatinization;

[0043] (2) Alcohol precipitation powder: add 200 mL of absolute ethanol dropwise to step (1) gelatinized starch according to the volume ratio of absolute ethanol to gelatinized starch 2:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r / min For 20 min, the precipitate was washed twice with absolute ethanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 100-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;

[0044] (3) Fatty acid melting: Weigh an appropriate amount of lauric acid (melting point 46°C) and melt it into liquid fatty acid at 50°C;

[0045] (4) kneading reaction: the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtain...

Embodiment 2

[0048] (1) Gelatinized starch: prepare 100 mL of potato starch milk with a concentration of 6wt% according to the dry weight of starch, place it in a boiling water bath at 100°C for 1 hour, and place it in a water bath at 70°C for heat preservation after gelatinization;

[0049] (2) Alcohol precipitation powder: add 500 mL of tert-butanol dropwise to step (1) gelatinized starch according to the volume ratio of tert-butanol to gelatinized starch 5:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r / min For 20 min, the precipitate was washed four times with tert-butanol, placed in a 50°C oven to dry for 12 h, pulverized, passed through a 150-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;

[0050] (3) Fatty acid melting: Weigh an appropriate amount of myristic acid (melting point 58°C) and melt it into liquid fatty acid at 75°C;

[0051] (4) kneading reaction: the alcohol precipitation powder obtained in step (2) and the molten liquid fa...

Embodiment 3

[0054] (1) Gelatinized starch: prepare 100 mL of tapioca starch milk with a concentration of 10 wt% according to the dry mass of starch, place it in a boiling water bath at 100 °C for 2 hours, and place it in a water bath at 90 °C for heat preservation after gelatinization;

[0055] (2) Alcohol precipitation powder: Add 800 mL of n-propanol dropwise to step (1) gelatinized starch according to the volume ratio of n-propanol to gelatinized starch 8:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r / min For 20 min, the precipitate was washed six times with n-propanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 200-mesh sieve, weighed, and sealed for storage to obtain alcohol precipitation powder;

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

[0057] (4) kneading reaction: the alcohol precipitation powder obtained in step (2) and the molten l...

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Abstract

The invention discloses a food raw material rich in slow digestion and resistant starch, a preparation method and application thereof. The method first prepares alcohol precipitation powder, and then adds molten liquid fatty acid to carry out kneading reaction, specifically comprising the following steps: (1) heating starch milk to gelatinize; (2) adding absolute alcohol dropwise to the gelatinized starch in step (1) (3) adding molten liquid fatty acid to the alcohol precipitation powder obtained in step (2) for kneading reaction to obtain food raw materials with slow digestion and resistant starch content of more than 80%. The method has the characteristics of mild reaction conditions, simple operation, environmental protection, recyclable raw materials, etc., and can be widely used in food and other fields.

Description

technical field [0001] The invention belongs to the field of starch-lipid complexes, and in particular relates to a food raw material rich in slow-digestion and resistant starch and a preparation method and application thereof. Background technique [0002] Diabetes prevention and treatment has become one of the major public health issues in my country. For type 2 diabetes, controlling the digestion rate of sugar in food can effectively alleviate the discomfort of diabetic patients. The digestion rate of starch is an important factor affecting blood sugar level, and controlling the digestion rate of starch is very important for the development of staple food for diabetics. Studies have shown that foods with slow digestion and high content of resistant starch are low glycemic index (GI) foods, and low GI foods are suitable for diabetics. In recent years, the development of low GI foods has become a research hotspot. very critical. [0003] Starch-lipid complex is defined as...

Claims

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Application Information

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Patent Type & Authority Patents(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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