Unlock instant, AI-driven research and patent intelligence for your innovation.

Anti-aging dietary fiber and application thereof

A dietary fiber and anti-aging technology, applied in the field of food processing, can solve the problems of affecting the viscosity of materials, reducing the viscosity of gelatinized materials, and affecting the exudation of amylose, so as to delay the aging rate, improve the gelatinization rate and moderate viscosity. Effect

Pending Publication Date: 2022-04-15
GUANGYUAN FANZHOU FOOD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when hydrophilic colloid and dietary fiber are used as anti-aging substances, the existing public documents generally only examine their hindrance to aging after gelatinization, but do not examine their effects in the gelatinization process. In general, since the hydrophilic colloid and dietary fiber have more polar groups, they will compete with starch granules for water molecules during the gelatinization process, thereby hindering the swelling of starch granules and affecting the exudation of amylose , leading to a decrease in the viscosity of the gelatinized material
Therefore, adding hydrophilic substances such as colloid or dietary fiber to starch, although delaying the aging rate of gelatinized rice products during storage, will also affect the viscosity of the material during gelatinization, thereby affecting the quality of rice products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] A third embodiment of the present invention provides a method for preparing cold rice noodles, comprising:

[0030] Blending: adjust the moisture content of rice pulp to ≥80%;

[0031] Gelatinization: steam the rice milk until the degree of gelatinization is 70%-80%, adjust the pH to 7.5-9, add anti-aging dietary fiber as described in any one of claims 1-3, and then steam until it is completely pasted melted, cooled to get cold rice noodles;

[0032] In the process of preparing cold rice noodles, it is necessary to adjust the water content of the rice milk before gelatinization to ≥80%. This is because cold rice noodles itself is a rice product with a relatively high water content. Fiber is also a hydrophilic substance, therefore, the required moisture content will be slightly increased compared to the moisture content of traditional cold rice noodles;

[0033] In some specific embodiments, the added amount of the anti-aging dietary fiber is 5%-15%.

[0034] The cold...

Embodiment 1

[0036] The gelatinization of embodiment 1 rice milk

[0037] 1. Prepare rice milk by adding water to rice flour;

[0038] 2. Heat the rice milk for gelatinization until the degree of gelatinization is 70%, add sodium bicarbonate to it to make the pH of the gelatinized material 7.5, add anti-aging dietary fiber with 13% of the weight of the gelatinized material, and continue heating until the gelatinized material Completely gelatinized material is obtained.

Embodiment 2

[0039] The gelatinization of embodiment 2 rice milk

[0040] 1. Prepare rice milk by adding water to rice flour;

[0041] 2. Heat the rice milk for gelatinization until the degree of gelatinization is 80%, add sodium bicarbonate to it to make the pH of the gelatinized material 8, then add anti-aging dietary fiber with 7% weight of the gelatinized material, and continue heating until the gelatinized material Completely gelatinized material is obtained.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides an anti-aging dietary fiber and application thereof, and a method for preparing rice cold noodles by using the anti-aging dietary fiber, and belongs to the field of food processing. According to the method, the dietary fibers subjected to enzymolysis by the cellulase are added into the gelatinization material liquid with a certain gelatinization degree, on one hand, the gelatinization viscosity in the gelatinization process is not influenced, and on the other hand, the material gelatinized by the method has a relatively good anti-aging characteristic; when the anti-aging dietary fiber is used in the preparation process of the rice cold noodles, the shelf life of the finally obtained rice cold noodles can reach 2 months or above by controlling the water content of the rice milk.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a pulping process and its application. Background technique [0002] The main ingredient in rice is starch, which is prone to starch aging after cooking. The mechanism is that during the low-temperature storage of completely gelatinized starch, starch molecules return from a disordered state to an ordered state, which leads to an increase in the hardness of rice products. Decreased viscosity, poor taste and other quality deterioration will reduce the edible quality and commodity value. [0003] At present, for the anti-aging of rice starch, the aging of starch gel is generally delayed by adding sugar, hydrophilic colloid, dietary fiber, etc. to starch. These additives can connect water and starch granules, and the rice products after gelatinization During the storage process, it hinders the arrangement of starch molecules, delays the coagulation, makes the storage of s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/10A23L7/109A23L29/30A23L29/00
Inventor 王彬舟
Owner GUANGYUAN FANZHOU FOOD