Preparation method of health-care cardiocrinum giganteum starch

Abstract

The invention belongs to the field of starch preparation, and particularly relates to preparation of cardiocrinum giganteum starch. The specific method comprises the following steps: adding water into the cardiocrinum giganteum scales, pulping, settling the pulp, collecting lower-layer starch liquid, drying to prepare dry starch, adding water, mixing to prepare starch milk, adding phenolic acid, stirring and mixing, wherein the phenolic acid consists of cinnamic acid and carnosic acid; carrying out microwave treatment on the obtained product; and centrifuging, collecting lower-layer centrifugate, drying, adding coconut meat powder and vitamins, and mixing to obtain the required product. According to the invention, starch interacts with cinnamic acid and carnosic acid to generate a starch-polyphenol compound, namely resistant starch. Then microwave treatment is carried out, the hydrogen bonds and interaction between starch molecular chains can be destroyed through microwave treatment, and the generation amount of the resistant starch is further increased.

Description

Technical Field

[0001] The invention belongs to the field of starch preparation, and particularly relates to the preparation of giant lily starch. Background Art

[0002] Cardiocrinum giganteum (Wall.) Makino, also known as lily lotus, Baiwa, etc., has an ovate stem, papery leaves with reticular veins, white narrow trumpet-shaped flowers, and nearly spherical capsules. It is native to China and is named because of its sturdy and tall plants, which are significantly different from lily plants. The bulbs of the big lily are rich in starch and more than 10 nutrients and can be eaten. Natural starch is digested by the human body, and excessive intake can easily lead to increased blood sugar levels after meals, causing various complications. Therefore, the development of health-care big lily starch has great development potential and market value. In order to increase the added value of big lily, it is necessary to carry out deep processing of big lily to meet market demand. Summary of the invention

[0003] In order to solve the above-mentioned deficiencies of the prior art, a method for preparing health-care giant lily starch is provided. The prepared giant lily starch is rich in resistant starch and meets the health care needs of the human body.

[0004] The purpose of the present invention is achieved through the following technical solutions:

[0005] A method for preparing health-care lily starch comprises the following steps:

[0006] 1) Add water to the lily scales to make pulp, collect the starch liquid in the lower layer after the pulp is settled, and dry it to obtain dry starch;

[0007] 2) Mixing dry starch with water to prepare starch milk, adding phenolic acid and stirring to mix, wherein the phenolic acid is composed of cinnamic acid and carnosic acid;

[0008] 3) subjecting the product obtained in step 2) to microwave treatment;

[0009] 4) Centrifuge and collect the lower centrifuge liquid, dry it, add coconut meat powder and vitamins, and mix them to obtain the desired product.

[0010] Preferably, the amount of phenolic acid added in step 2) is 2-5% of the mass of dry starch.

[0011] Preferably, in step 2), the weight ratio of cinnamic acid to carnosic acid is 1:4-2:5.

[0012] Preferably, the stirring and mixing time in step 2) is 2-3 hours.

[0013] Preferably, in step 3), the microwave power is 150-350 W and the time is 60-100 s.

[0014] Preferably, the vitamin in step 4) is selected from any one of vitamin B1, vitamin B2, vitamin C and folic acid.

[0015] Preferably, the coconut meat powder added in step 4) is 1-5% of the mass of dry starch, and the vitamin added is 0.01-0.05% of the mass of dry starch.

[0016] The present invention generates a starch-polyphenol complex, i.e., resistant starch, through the interaction between starch and cinnamic acid and carnosic acid. Then, microwave treatment is performed, which can destroy the hydrogen bonds and interactions between starch molecular chains, and further increase the amount of resistant starch generated. Resistant starch cannot be digested in the human body, and has higher physiological activity than ordinary dietary fiber, and can participate in the regulation of blood sugar through a series of action mechanisms. It can be consumed by people who need to control blood sugar after meals. The coconut meat powder and vitamins added later improve the taste, mouthfeel and required nutrition of the product. The final product can be eaten after boiling water brewing. DETAILED DESCRIPTION

[0017] The present invention will be further described in detail below in conjunction with specific examples, but the embodiments of the present invention are not limited to the scope represented by the examples. These examples are only used to illustrate the present invention, but are not used to limit the scope of the present invention. In addition, after reading the content of the present invention, those skilled in the art can make various modifications to the present invention, and these equivalent changes also fall within the scope limited by the appended claims of the present invention.

[0018] Example 1

[0019] The scales of Lilium brevifolium were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. After drying at 60°C for 6 hours, dry starch was obtained. Distilled water was added to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Phenolic acid was added and stirred at room temperature for 2 hours. The phenolic acid was composed of cinnamic acid and carnosic acid. The amount of phenolic acid added was 3% of the mass of dry starch, and the weight ratio of cinnamic acid to carnosic acid was 1:2. The product obtained by stirring and mixing was placed in a microwave oven, treated for 80s under microwave conditions with a power of 200W, taken out and naturally cooled to room temperature of 25°C. Centrifuged at 4000r / min for 4 minutes, the lower centrifuge liquid was collected, dried at 60°C for 6 hours, ground into powder and passed through a 150 mesh sieve. Coconut meat powder and vitamin B1 were added. The coconut meat powder was added in an amount of 2% of the mass of dry starch, and the vitamin B1 was added in an amount of 0.03% of the mass of dry starch. The desired product was obtained by mixing.

[0020] Example 2

[0021] The scales of lily bulbs were pulped with 2 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. After drying at 60°C for 6 hours, dry starch was obtained. Distilled water was added to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Phenolic acid was added and stirred at room temperature for 2 hours. The phenolic acid was composed of cinnamic acid and carnosic acid. The amount of phenolic acid added was 2% of the mass of dry starch, and the weight ratio of cinnamic acid to carnosic acid was 2:3. The product obtained by stirring and mixing was placed in a microwave oven, treated for 60s under microwave conditions with a power of 150W, taken out and naturally cooled to room temperature of 25°C. Centrifuged at 3000r / min for 3 minutes, the lower centrifuge liquid was collected, dried at 60°C for 6 hours, ground into powder and passed through a 150 mesh sieve. Coconut meat powder and vitamin B2 were added. The coconut meat powder was added in an amount of 1% of the mass of dry starch, and the vitamin B2 was added in an amount of 0.01% of the mass of dry starch. The desired product was obtained by mixing.

[0022] Example 3

[0023] The scales of Lilium ulmoides were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Dry starch was obtained after drying at 60°C for 6 hours. Distilled water was added to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Phenolic acid was added and stirred at room temperature for 2.5 hours. The phenolic acid was composed of cinnamic acid and carnosic acid. The amount of phenolic acid added was 4% of the mass of dry starch, and the weight ratio of cinnamic acid to carnosic acid was 3:4. The product obtained by stirring and mixing was placed in a microwave oven, treated for 90s under microwave conditions with a power of 300W, taken out and naturally cooled to room temperature of 25°C. Centrifuged at 4500r / min for 4 minutes, the lower centrifuge liquid was collected, dried at 60°C for 6 hours, ground into powder and passed through a 150 mesh sieve. Coconut meat powder and vitamin C were added. The coconut meat powder was added in an amount of 3% of the mass of dry starch, and the vitamin C was added in an amount of 0.04% of the mass of dry starch. The desired product was obtained by mixing.

[0024] Example 4

[0025] The scales of Lilium ulmoides were pulped with 4 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Dry starch was obtained after drying at 60°C for 6 hours. Distilled water was added to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Phenolic acid was added and stirred at room temperature for 3 hours. The phenolic acid was composed of cinnamic acid and carnosic acid. The amount of phenolic acid added was 5% of the mass of dry starch, and the weight ratio of cinnamic acid to carnosic acid was 4:5. The product obtained by stirring and mixing was placed in a microwave oven, treated for 100s under microwave conditions with a power of 350W, taken out and naturally cooled to room temperature of 25°C. Centrifuged at 5000r / min for 5 minutes, the lower centrifuge liquid was collected, dried at 60°C for 6 hours, ground into powder and passed through a 150 mesh sieve. Coconut meat powder and folic acid were added. The amount of coconut meat powder added was 5% of the mass of dry starch, and the amount of folic acid added was 0.05% of the mass of dry starch. The desired product was obtained by mixing.

[0026] Comparative Example 1

[0027] The scales of Lilium ulmoides were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Dry starch was obtained after drying at 60°C for 6 hours. Distilled water was added to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Phenolic acid was added and stirred at room temperature for 2 hours. The phenolic acid was cinnamic acid, and the amount of phenolic acid added was 3% of the mass of the dry starch. The product obtained by stirring and mixing was placed in a microwave oven, treated for 80s under microwave conditions with a power of 200W, taken out and naturally cooled to room temperature of 25°C. Centrifuged at 4000r / min for 4 minutes, the lower centrifuge liquid was collected, dried at 60°C for 6 hours, ground into powder and passed through a 150 mesh sieve. Coconut meat powder and vitamin B1 were added. The amount of coconut meat powder added was 2% of the mass of dry starch, and the amount of vitamin B1 added was 0.03% of the mass of dry starch. The desired product was obtained by mixing.

[0028] Comparative Example 2

[0029] The scales of Lilium ulmoides were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Dry starch was obtained after drying at 60°C for 6 hours. Distilled water was added to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Phenolic acid was added and stirred at room temperature for 2 hours. The phenolic acid was carnosic acid, and the amount of phenolic acid added was 3% of the mass of the dry starch. The product obtained by stirring and mixing was placed in a microwave oven, treated for 80s under microwave conditions with a power of 200W, taken out and naturally cooled to room temperature of 25°C. Centrifuged at 4000r / min for 4 minutes, the lower centrifuge liquid was collected, dried at 60°C for 6 hours, ground into powder and passed through a 150 mesh sieve. Coconut meat powder and vitamin B1 were added. The amount of coconut meat powder added was 2% of the mass of dry starch, and the amount of vitamin B1 added was 0.03% of the mass of dry starch. The desired product was obtained by mixing.

[0030] Comparative Example 3

[0031] Add 3 times the weight of water to the scales of Lilium ulmoides, and pass through 100 mesh gauze to remove the residue. After the slurry is settled, the lower starch liquid is collected, and the dry starch is obtained after drying at 60°C for 6 hours. The dry starch is added with distilled water to prepare a starch milk with a mass concentration of 15wt%. Place it in a microwave oven and treat it for 80s under microwave conditions with a power of 200W, take it out and cool it naturally to room temperature of 25°C. Centrifuge at 4000r / min for 4 minutes, collect the lower centrifuge liquid, dry it at 60°C for 6 hours, grind it into powder and pass it through a 150 mesh sieve. Add coconut meat powder and vitamin B1, the coconut meat powder is added in an amount of 2% of the mass of the dry starch, and the vitamin B1 is added in an amount of 0.03% of the mass of the dry starch. Mix to obtain the desired product.

[0032] Comparative Example 4

[0033] Add 3 times the weight of water to the scales of Lilium ulmoides and beat them, pass through 100 mesh gauze to remove the residue, collect the lower starch liquid after the slurry is settled, and obtain dry starch after drying at 60°C for 6 hours. Add distilled water to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Add phenolic acid and stir and mix at room temperature for 2 hours. The phenolic acid is cinnamic acid, and the amount of phenolic acid added is 1% of the mass of dry starch. Centrifuge at 4000r / min for 4 minutes, collect the lower centrifuge liquid, dry at 60°C for 6 hours, grind into powder and pass through a 150 mesh sieve. Add coconut meat powder and vitamin B1, the amount of coconut meat powder added is 2% of the mass of dry starch, and the amount of vitamin B1 added is 0.03% of the mass of dry starch. Mix to obtain the desired product.

[0034] Comparative Example 5

[0035] Add 3 times the weight of water to the scales of Lilium ulmoides and beat them, pass through 100 mesh gauze to remove the residue, collect the lower starch liquid after the slurry is settled, and obtain dry starch after drying at 60°C for 6 hours. Add distilled water to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Add phenolic acid and stir and mix at room temperature for 2 hours. The phenolic acid is carnosic acid, and the amount of phenolic acid added is 2% of the mass of dry starch. Centrifuge at 4000r / min for 4 minutes, collect the lower centrifuge liquid, dry at 60°C for 6 hours, grind into powder and pass through a 150 mesh sieve. Add coconut meat powder and vitamin B1, the amount of coconut meat powder added is 2% of the mass of dry starch, and the amount of vitamin B1 added is 0.03% of the mass of dry starch. Mix to obtain the desired product.

[0036] Comparative Example 6

[0037] The scales of Lilium ulmoides were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Dry starch was obtained after drying at 60°C for 6 hours. Distilled water was added to the dry starch to prepare a starch milk with a mass concentration of 15wt%. Phenolic acid was added and stirred at room temperature for 2 hours. The phenolic acid was composed of cinnamic acid and carnosic acid. The amount of phenolic acid added was 3% of the mass of dry starch, and the weight ratio of cinnamic acid to carnosic acid was 1:2. Centrifuged at 4000r / min for 4 minutes, the lower centrifuge liquid was collected, dried at 60°C for 6 hours, ground into powder and passed through a 150 mesh sieve. Coconut meat powder and vitamin B1 were added. The amount of coconut meat powder added was 2% of the mass of dry starch, and the amount of vitamin B1 added was 0.03% of the mass of dry starch. The desired product was obtained by mixing.

[0038] The resistant starch content in the products obtained in the examples and comparative examples was tested according to the method in NY / T 4358-2023 standard, as shown in Table 1.

[0039] Table 1 Changes in resistant starch content (g / 100g) under different treatments

[0040]

[0041] From the analysis of the results in the table, it can be seen that the combined use of phenolic acid treatment and microwave treatment can increase the content of resistant starch in the obtained product and enhance its health-care effect.

Claims

1. A method for preparing health-care lily starch, characterized in that: The method comprises the following steps: 1) Add water to the lily scales to make pulp, collect the starch liquid in the lower layer after the pulp is settled, and dry it to obtain dry starch; 2) Mixing dry starch with water to prepare starch milk, adding phenolic acid and stirring to mix, wherein the phenolic acid is composed of cinnamic acid and carnosic acid; 3) subjecting the product obtained in step 2) to microwave treatment; 4) Centrifuge and collect the lower centrifuge liquid, dry it, add coconut meat powder and vitamins, and mix them to obtain the desired product.

2. The method for preparing the health-care lily starch according to claim 1, characterized in that: The amount of phenolic acid added in step 2) is 2-5% of the mass of dry starch.

3. The method for preparing the health-care lily starch according to claim 2, characterized in that: Step 2) The weight ratio of cinnamic acid to carnosic acid is 1:4-2:

5.

4. The method for preparing the health-care lily starch according to claim 1, characterized in that: The stirring and mixing time in step 2) is 2-3 hours.

5. The method for preparing the health-care lily starch according to claim 1, characterized in that: Step 3) The microwave power is 150-350W and the time is 60-100s.

6. The method for preparing the health-care lily starch according to claim 1, characterized in that: Step 4) The vitamin is selected from any one of vitamin B1, vitamin B2, vitamin C and folic acid.

7. The method for preparing the health-care lily starch according to claim 6, characterized in that: Step 4) The coconut meat powder is added in an amount of 1-5% of the mass of dry starch, and the vitamins are added in an amount of 0.01-0.05% of the mass of dry starch.

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