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Processing method for improving content of resistant starch and thermal stability of whole Chinese yam powder and product

A technology of yam whole powder and thermal stability, which is applied in food forming, food science, application, etc., can solve the problems of cumbersome operation, cost increase, waste, etc., simplify the process route, increase the content of resistant starch, and reduce costs Effect

Pending Publication Date: 2021-05-11
UNIV OF JINAN +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The currently published patented products all extract starch from yam first, and then undergo a series of chemical and enzymatic treatments to obtain yam starch products with high resistant starch content. The consequences of doing so are serious waste, cumbersome operation, and increased costs. , especially polysaccharides, mucin, polyphenols and other components in yam that are beneficial to human health are disposed of as waste liquid in the process of extracting starch, and fail to play their due health role in the product

Method used

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  • Processing method for improving content of resistant starch and thermal stability of whole Chinese yam powder and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1, such as figure 1 Shown:

[0048] 1. Yam pretreatment: Fresh yams are washed, peeled, and diced. Add water at a ratio of 1:1.2. After being beaten into a slurry by an ordinary beater, they are put into a colloid mill (colloid mill JM-100: Zhejiang Aoerte Machinery Co., Ltd.) for rough grinding.

[0049] 2. Ultrafine treatment: the material after the colloid mill treatment is put into the homogenizer for high-pressure ultrafine pulverization treatment (high pressure homogenizer APV1000 type: Shanghai Shunyi Experimental Equipment Co., Ltd.), the homogenization pressure is 30MPa, and the time is 12min. 230 mesh fineness micronized yam powder slurry.

[0050] 3. Autoclave gelatinization: The finely processed yam powder slurry is subjected to autoclave gelatinization at a pressure of 0.3 MPa, a temperature of 130°C, and a time of 15 minutes.

[0051] 4. Slow cooling treatment: in an environment with a humidity of 65%, the temperature is lowered to 25° C. over 3...

Embodiment 2

[0062] Example 2, such as figure 1 Shown:

[0063] 1. Yam pretreatment: Fresh yams are washed, peeled, and diced, then added with water at a ratio of 1:1.5, beaten into a slurry by an ordinary beater, and put into a colloid mill (colloid mill JM-100: Zhejiang Aoerte Machinery Co., Ltd.) for rough grinding.

[0064] 2. Ultrafine treatment: the material after the colloid mill treatment is put into a high-pressure homogenizer for ultrafine pulverization treatment (high-pressure homogenizer APV1000 type: Shanghai Shunyi Experimental Equipment Co., Ltd.), the homogenization pressure is 40MPa, and the time is 10min. 280 mesh fineness micronized yam powder slurry.

[0065] 3. Autoclave gelatinization: The finely processed yam whole powder slurry is subjected to autoclave gelatinization at a pressure of 0.5 MPa, a temperature of 150°C, and a time of 25 minutes.

[0066] 4. Slow cooling treatment: in an environment with a humidity of 65%, the temperature is lowered to 25° C. within ...

Embodiment 3

[0077] Example 3, such as figure 1 Shown:

[0078] 1. Yam pretreatment: Fresh yams are washed, peeled, and diced. Add water at a ratio of 1:1.4. After being beaten into a slurry by an ordinary beater, they are put into a colloid mill (colloid mill JM-100: Zhejiang Aoerte Machinery Co., Ltd.) for rough grinding.

[0079] 2. Ultrafine treatment: the material after the colloid mill treatment is put into a high-pressure homogenizer for ultrafine pulverization treatment (high-pressure homogenizer APV1000 type: Shanghai Shunyi Experimental Equipment Co., Ltd.), the homogenization pressure is 60MPa, and the time is 10min. 300 mesh fineness micronized yam powder slurry.

[0080] 3. Autoclave gelatinization: The finely processed yam powder slurry is subjected to autoclave gelatinization at a pressure of 0.3 MPa, a temperature of 130°C, and a time of 15 minutes.

[0081] 4. Slow cooling treatment: in an environment with a humidity of 70%, the temperature is lowered to 25° C. within 5...

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Abstract

The invention discloses a processing method for improving content of resistant starch and thermal stability of Chinese yam whole powder and a product. The method comprises the following steps: pretreating Chinese yams by peeling, dicing and pulping, and conducting high-pressure homogenization ultra-fine treatment to obtain Chinese yam whole powder slurry; conducting high-pressure and high-temperature gelatinization treatment; conducting slow cooling and aging retrogradation treatment on the high-pressure and high-temperature gelatinized Chinese yam whole powder slurry; conducting microwave gelatinization treatment; conducting secondary slow cooling and aging retrogradation treatment on the microwave gelatinized Chinese yam whole powder slurry; repeatedly conducting high-pressure and high-temperature gelatinization, cooling retrogradation, microwave gelatinization and cooling retrogradation treatment; and homogenizing the Chinese yam whole powder slurry and conducting spray-drying to obtain a finished product. The processing method does not need extract Chinese yam starch, directly treats Chinese yam whole powder slurry, saves costs, meets a current concept of accurate and moderate processing of healthy food, effectively increases content and thermal stability of resistant starch in Chinese yams, can simplify a processing route, shortens processing time and reduces processing cost.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a processing method and product for improving the content and thermal stability of yam whole powder resistant starch. Background technique [0002] Resistant starch (RS) refers to the sum of starch and its degradation products that cannot be absorbed in the small intestine of healthy individuals. The discovery of resistant starch has changed the traditional concept that starch can be completely digested and absorbed, and has triggered extensive research on its function and causes. RS has the functions of lowering blood sugar, lowering blood fat, controlling body weight, benefiting intestinal health, promoting Important physiological functions such as mineral absorption. [0003] Resistant starch RS can be divided into 4 categories according to source and resistance to enzymatic hydrolysis: RS 1 It is physically embedded starch, which is enclosed on the p...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/00A23L5/30A23L33/20A23P10/40
CPCA23L19/10A23L5/00A23L5/34A23L5/32A23L33/20A23P10/40
Inventor 张炳文张桂香鲁佩杰王明辉张九勋张钊赵庆伟张学军李辉郭勇
Owner UNIV OF JINAN
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