Method and equipment for industrially preparing low-GI lotus root starch

Abstract

The invention relates to the technical field of lotus root starch preparation, and particularly discloses a method and equipment for industrially preparing low-GI lotus root starch, lotus root starch is prepared into a lotus root starch solution with certain concentration by using distilled water, the lotus root starch solution is adjusted to a proper pH value for heat treatment, and then the lotus root starch solution is placed in a refrigerated centrifuge to be centrifuged and cooled to room temperature to obtain a solution I; adding a proper amount of pullulanase liquid, putting the mixture into a container, putting the container into a constant-temperature water bath box, carrying out water bath oscillation, and carrying out enzyme deactivation to obtain a solution II; the solution II is put into a refrigerated centrifuge to be subjected to aging treatment, and a solution III is obtained; the solution III is homogenized by a homogenizer to a specific particle size, and a solution IV is obtained; homogenizing residual tea residues in the tea beverage industry through a homogenizer, and then co-homogenizing the homogenized tea residues and the solution IV until a specific particle size is achieved to obtain a solution V; and transferring the solution V into a spray dryer for treatment to obtain the low-GI lotus root starch. The preparation method has the characteristics of low cost, continuity and the like, and is relatively low in heat, uniform in particle size and relatively good in resistance and reconstituability.

Description

technical field [0001] The invention relates to the technical field of lotus root powder preparation, in particular to a method and equipment for industrially preparing low GI lotus root powder. Background technique [0002] Root starch is a starch processed from the thick rhizome of the water lily plant lotus (Nelumbo nucifera Gaertn.). Fast, and easy to cause abdominal distension, so it is not suitable for obese people and those with impaired gastrointestinal function. Resistant starch (RS), also known as enzyme-resistant starch or indigestible starch, is a low-GI starch that digests slowly and is difficult to absorb. It is often used as a functional food ingredient. Its preparation methods mainly include physical modification, enzymatic modification Sexuality and chemical modification. The safety of chemical modification cannot be guaranteed due to the introduction of new chemical substances. Physical modification does not produce toxic and harmful substances, and is n...

AI Technical Summary

Problems solved by technology

Enzymatic modification is to change the structure and chain length of starch molecules by enzymatic hydrolysis or transglycosidation. Compared with physical modification and other methods, the preparation of RS by biological enzymatic hydrolysis has the characteristics of higher safety. The enzyme directly acts on The interior of the starch molecule makes the chain break more thoroughly, so enzymatic modification is often used in food processing, and the low GI lotus root starch prepared by enzymatic hydrolysis will have non-enzymatic browning in the traditional hot air drying process, and the drying method will significantly affect the lotus root starch RS characteristics, and the regeneration of RS will further lead to poor quality of lotus root powder. Using electron microscope research, it is found that the microscopic aspects of RS particles are rough, with obvious cracks and large particles. Therefore, how to industrialize the production of high-quality low GI lotus root powder has always been the bottleneck of the industry. question

[0003] Studies in recent years have shown that molecules such as polysaccharides, proteins, and polyphenols can interact to change the structural properties of starch, affect the digestion properties of starch and the characteristics of sugar production, and inhibit the retrogradation and aging of starch. A new idea, but directly adding ingredients such as protein and polyphenols will lead to a sharp increase in the cost of low GI lotus root powder

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