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Method for increasing contents of slowly digestible starch and resistant starch in starch

A technology of anti-digestive starch and slow-digesting starch, which is applied in the processing of dough, the function of food ingredients, baked goods, etc., can solve the problems of low efficiency, increased production cost, long processing time, etc., to reduce digestion rate and control body weight. , the effect of increasing the content

Pending Publication Date: 2021-06-15
JIANGNAN UNIV
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  • Description
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Problems solved by technology

[0003] When the current heat treatment technology is used to produce digested starch or resistant starch, because of its long processing time and low efficiency, it increases the production cost

Method used

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  • Method for increasing contents of slowly digestible starch and resistant starch in starch
  • Method for increasing contents of slowly digestible starch and resistant starch in starch
  • Method for increasing contents of slowly digestible starch and resistant starch in starch

Examples

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Effect test

Embodiment 1

[0022] Example 1: Preparation of modified starch through wetting treatment and specific crushing treatment

[0023] Wet the cornstarch: Spray about 3.0kg of water on 20kg of cornstarch, leave it overnight to make the moisture content of cornstarch 25%; Connected with starch, the rate of superheated steam is 40kg / h. After the corn starch was heat-treated for 10 minutes, it was cooled to room temperature, and the sample was crushed with a DF series desktop continuous feeding pulverizer. The specific process was to place the sample in the feeding hopper continuously at a feeding speed of 30kg / h, and the sample was then After entering the crushing chamber, the sample is crushed under the impact of the 2850r / min high-speed motor-driven milling, and then the sample enters the collector through the shielding sieve, and then passes the sample through a 100-mesh vibrating sieve to obtain modified corn starch.

[0024] Fast digestible starch, slow digestible starch and resistant starch...

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Abstract

The invention discloses a method for increasing the content of slowly digestible starch and resistant starch in starch, and belongs to the technical field of modified starch processing. According to the method disclosed by the invention, firstly moistening starch with water, then carrying out superheated steam treatment, carrying out low-temperature drying on a treated sample, continuously putting the dried sample into a feeding hopper of a continuous feeding crusher at a certain feeding speed, feeding the sample into a crushing chamber, and the sample is crushed under the impact of a high-speed motor grinding, and then the starch enters a collector through a shielding screen to prepare the modified starch. According to the method disclosed by the invention, the digestion rate of the starch is reduced, so that the contents of slowly digestible starch and resistant starch in the starch are increased, and the obtained modified starch can be applied to production of foods such as steamed buns, bread, biscuits, cakes, nutritional porridge and oatmeal and has the physiological functions of improving intestinal health, preventing diabetes mellitus and controlling body weight.

Description

technical field [0001] The invention relates to a method for increasing the content of slow-digestible starch and anti-digestible starch in starch, and belongs to the technical field of modified starch processing. Background technique [0002] Starch is a renewable natural polysaccharide. It is an important source of carbohydrates in the human diet. According to the digestion rate of starch, starch is divided into rapidly digesting starch (RDS), slowly digesting starch (SDS) and resistant starch (RS). At present, most slow-digesting starches or resistant starches are produced by physical modification, enzymatic modification, chemical modification or compound modification. Among these methods, the physical modification technology of starch, especially heat treatment technology, is widely used because of its simple process, safety, and no chemical reagents. At the same time, heat treatment of starch can improve the physical and chemical properties of starch and improve its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A21D2/18A21D13/062C08B30/12
CPCA23L33/125A21D2/186A21D13/062C08B30/12A23V2002/00A23V2200/32A23V2200/328A23V2200/332A23V2250/5118
Inventor 徐学明马永帅杨哪吴凤凤陈益胜金亚美徐丹
Owner JIANGNAN UNIV
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