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Method for promoting resistant starch content of starch

A technology for the content of resistant starch and amylose, which is applied in the field of food processing and can solve problems such as time-consuming

Inactive Publication Date: 2007-07-11
ZHEJIANG GONGSHANG UNIVERSITY
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Problems solved by technology

It is generally believed that it has a good crystallization effect at 4°C, but it takes a long time. In order to achieve the highest yield, the optimal process requirement of cold precipitation time is more than 12-36 hours; the effect of enzymatic debranching, straightening and resistance It will also be limited by the degree of starch branching and the degree of polymerization of the side chains; only by introducing new theories and improving process methods and parameters can the resistance enhancement efficiency be improved

Method used

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  • Method for promoting resistant starch content of starch

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Embodiment Construction

[0017] The scheme of the present invention is described in detail below according to the accompanying drawings.

[0018] 1. High-temperature gelatinization: The raw starch requires that the amylose content is greater than 10% after being determined by the lye dispersion method, such as corn starch, mung bean starch, highland barley starch, kudzu root starch, sorghum starch, lotus root starch and other planted and wild resource starches. The raw starch is formulated into a starch emulsion at a certain concentration in an aqueous solution. The concentration is low, the transmission and evaporation in the subsequent process will lead to high energy consumption; the concentration of starch emulsion is high, the solution is viscous, the transmission is difficult, the reaction is incomplete, and the heat conduction is difficult; the concentration of starch emulsion is 3%-25%. . Starch emulsion needs to be fully gelatinized under heating conditions, so that starch granules absorb wa...

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Abstract

The invention discloses an improving method of resistant starch content, which is characterized by the following: adopting starch of straigt-chain starch with content more than 10% as raw material; allocating 3%-25% starch magma; gelatinizing over 78 deg. c; decomposing starch to form multiple straight-chain starch through proflavine enzyme or degrafting hydrolytic starch enzyme; using acid environment with pH value at 3. 5-6. 5 and second and third carboxylic acid functional groups of citrate to crosslink; setting the density of functional group ion at 1%-15% corresponding to starch density; adopting circulating aging technique for 3-4 times under icy point; spraying to dry starch magma; drying in the cylinder and fluid bed; filtering; drying through hot wind.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a technology for comprehensively increasing the content of resistant starch in raw starch through multiple methods, so as to realize the improvement of the content of resistant starch after processing different starches. Background technique [0002] Resistant starch (Resistant Starch, RS) refers to starch and its degradation products that cannot be digested in the small intestine of healthy humans but can be decomposed by microorganisms in the large intestine. Resistant starch is a food that has preventive and auxiliary therapeutic effects on diabetes and colon cancer, and is also of great value in obese food. Resistant starch is generally divided into four types: Rs 1 , Rs 2 , Rs 3 , Rs 4 , Rs 1 and Rs 2 It is related to the granule state and maturity of raw starch, RS 1 Type starch is starch that is inaccessible to amylases; RS 2 Type starch refers to starch with...

Claims

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Application Information

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IPC IPC(8): C08B31/00C12S3/12
Inventor 顾振宇黄赣辉
Owner ZHEJIANG GONGSHANG UNIVERSITY
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