Processing method capable of synergistically reducing digestion and aging properties of starch

A technology of aging performance and processing method, which is applied in the field of food, can solve problems such as lack, and achieve the effects of improved ordering, high controllability, reduced digestibility and aging retrograde characteristics

Pending Publication Date: 2021-05-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Looking at the current research status, although there are studies on the regulation of starch digestibility by extrusion processing, there is a lack of research on the multi-scale structural transformation of starch induced by extrusion processing to regulate its digestibility and aging performance.
However, there is no report on the regulation of starch multi-scale structure by extrusion treatment and the interaction of polyphenolic small molecule compounds, and then synergistically regulate its digestion and aging properties.

Method used

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  • Processing method capable of synergistically reducing digestion and aging properties of starch
  • Processing method capable of synergistically reducing digestion and aging properties of starch
  • Processing method capable of synergistically reducing digestion and aging properties of starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]Weigh certain amount of rice starch, caffeic acid and water by mass fraction, first dissolve the caffeic acid in anhydrous ethanol (two times the number of waterless ethanol mass parts is twice the number of caffeic acid), and then add the moisture content Uniform mixing in rice starch such that the caffeic acid content is 2.5% of the starch dry group mass, and the moisture content is 40% of the mass of the starch. Extrusion treatment is performed under conditions of the extrusion temperature of 80 ° C, the screw speed is 150 r / min. The extruded starch sample was then lyophilized for 36 hours after 36 hours, and the sieve was pulverized. Determination of the digestive properties and returning properties of these extruded large rice starch samples. The measurement results are shown in Table 2, and Table 3 shows.

Embodiment 2

[0032]Weigh a certain amount of rice starch, caffeic acid and water according to the mass fraction, first dissolve the caffeic acid in anhydrous ethanol (the number of anhydrous ethanol mass parts is twice the number of caffeic acid mass), then join the moisture content Uniform mixing in rice starch such that the caffeic acid content is 10% of the starch dry group mass, and the moisture content is 40% of the starch dry group mass. Extrusion treatment is performed under conditions of the extrusion temperature of 80 ° C, the screw speed is 150 r / min. The extruded starch sample was then lyophilized for 36 hours after 36 hours, and the sieve was pulverized. Determination of the digestive properties and returning properties of these extruded large rice starch samples. The measurement results are shown in Table 2, and Table 3 shows.

Embodiment 3

[0034]Weigh a certain amount of rice starch, chlorogenic acid and water according to the mass fraction, first dissolve the chlorogenic acid in anhydrous ethanol (the number of waterless ethanol mass parts is twice the number of chlorogenic parts), then join the adjusted Mix mixed in rice starch in a moisture content such that the chlorogenic acid content is 2.5% of the starch dry group mass, and the moisture content is 40% of the mass of the starch dry group. Extrusion treatment is performed under conditions of the extrusion temperature of 80 ° C, the screw speed is 150 r / min. The extruded starch sample was then lyophilized for 36 hours after 36 hours, and the sieve was pulverized. Determination of the digestive properties and returning properties of these extruded large rice starch samples. The measurement results are shown in Table 2, and Table 3 shows.

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Abstract

The invention discloses a processing method capable of synergistically reducing digestion and aging properties of starch. The method comprises the following steps: (1) dissolving a polyphenol compound in absolute ethyl alcohol to obtain a polyphenol compound solution, and then uniformly mixing the polyphenol compound solution with starch containing certain moisture to obtain mixed powder; and (2) performing extrusion treatment on the mixed powder under the conditions of a certain temperature and a certain screw rotation speed, and then successively performing freeze drying, crushing and sieving to obtain the starch-polyphenol compound. According to the invention, the effects of extrusion treatment and polyphenol compounding are combined, so the content of V-type crystals of the starch can be obviously improved (from 0.52% to 13.03%), the content of RS can be obviously improved (from 1.67% to 43.37%), and the short-term and long-term aging phenomena of the starch can be obviously inhibited.

Description

Technical field[0001]The present invention belongs to the field of food technology, and more particularly to a processing method which can be combined to reduce starch digestion and aging properties.Background technique[0002]In recent years, with the increasing increasing level of living and the continuous evolution of the disease spectrum, people's pursuit of quality, nutritional health and personal fashion diet is increasingly strong. Starch is the most important carbohydrate species in nature and human diet. It plays an important part of the metabolic absorption in the human gastrointestinal tract not only produces a lot of energy, but also plays an important aspect of the body to regulate blood glucose steady state and maintain intestinal microorganism balance. Effective role. At the same time, starch is the main component of cereals, which affects cereals and products such as rice noodles, river powder, bread, biscuits, and harvest of human daily, quality and nutrition function...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/00A23L33/105A23P30/20
CPCA23L29/30A23L29/035A23L33/105A23P30/20A23V2002/00A23V2200/30A23V2250/5118A23V2250/214A23V2250/21166A23V2250/028A23V2250/2132A23V2300/16
Inventor 郑波陈玲
Owner SOUTH CHINA UNIV OF TECH
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