Modified emulsified starch, preparation method thereof and application of modified emulsified starch in health care products for old people

Abstract

The invention discloses modified emulsified starch, a preparation method of the modified emulsified starch and application of the modified emulsified starch to health-care products for old people, and relates to the technical field of starch modification. The preparation method of the modified emulsified starch comprises the following steps: liquefying starch milk at high temperature to obtain a liquefied starch solution; adjusting the pH value of the liquefied starch solution, adding amylase to carry out an enzymolysis reaction, and then inactivating the residual amylase to obtain an enzymolysis product; adjusting the pH value of the enzymolysis product, and adding octenyl succinic anhydride for esterification reaction to obtain esterification modified feed liquid; and washing and spray-drying the esterified modified feed liquid to obtain the modified emulsified starch. The modified emulsified starch provided by the invention has a high coating rate on vitamin C, can prevent photooxidation of vitamin C, has a good dissolution effect, and facilitates absorption and utilization of vitamin C by old people.

Description

Technical Field

[0001] The present application relates to the field of starch modification, and in particular to a modified emulsified starch, a preparation method thereof, and an application thereof in health products for the elderly. Background Art

[0002] Vitamin C, as an important antioxidant and nutrient, is widely used in health products for the elderly. However, vitamin C is very susceptible to oxidative decomposition under light conditions, which greatly reduces its nutritional value.

[0003] In the prior art, in order to protect vitamin C, it is usually necessary to find a suitable wall material to coat it. Traditional wall materials often have difficulty in taking into account stability, solubility, emulsification, etc., and cannot meet the actual application requirements. For example, although some wall materials can provide a certain protection, they are not water-soluble, which affects the release and absorption of vitamin C; other wall materials have poor emulsification properties, making it difficult to evenly mix vitamin C with other ingredients to form a stable system.

[0004] As a natural polymer material with a wide range of sources and low prices, starch has the potential to become an ideal wall material. However, it is difficult to achieve the expected effect when starch is directly used to coat vitamin C. In addition, the existing starch modification methods are usually modified to improve emulsification. During the modification process, the problem of low coating rate of modified starch as a wall material for coating vitamin C is not fully considered. Therefore, it is necessary to develop a new modified emulsified starch and its preparation method to solve the above problems existing in the prior art, provide efficient protection for vitamin C, and expand its application in the fields of health care products for the elderly. Summary of the invention

[0005] In order to improve the problem that the existing starch or modified starch has low coverage rate of vitamin C and is difficult to effectively prevent the photo-oxidation of vitamin C, the present application provides a modified emulsified starch and a preparation method thereof and its application in health care products for the elderly.

[0006] In the first aspect, the present application provides a method for preparing a modified emulsified starch using the following technical solution: A method for preparing modified emulsified starch comprises the following steps: S1. High temperature liquefaction: liquefy starch milk with a mass concentration of 30-40% at high temperature until the DE value is 15-20 to obtain a liquefied starch solution; S2, enzymatic liquefaction: adjusting the pH of the liquefied starch solution to 6.5-7.5, then adding amylase to the liquefied starch solution, controlling the temperature to 55-65° C. for enzymatic hydrolysis, and then deactivating the residual amylase to obtain an enzymatic hydrolysis product; S3, esterification modification: adjusting the pH of the enzymatic hydrolysis product to 6-7, adding octenyl succinic anhydride to carry out esterification reaction, and obtaining an esterification modified feed solution; S4, washing and drying: washing and spray drying the esterification modified liquid to obtain modified emulsified starch.

[0007] In the present application, starch emulsion is first liquefied by high temperature and then liquefied by enzymatic hydrolysis, and then octenyl succinic anhydride is added to carry out esterification reaction with the enzymatic hydrolysis product to obtain an esterified modified liquid. The modified emulsified starch obtained after the esterified modified liquid is washed with ethanol and dried contains octenyl succinic anhydride modified starch with different molecular weights. The modified emulsified starch has a coverage rate of more than 80% for vitamin C and can be used as a wall material for vitamin C capsules to improve the stability of vitamin C under light conditions.

[0008] In some specific embodiments, the high-temperature liquefaction is carried out in an environment of a temperature of 105-110° C. and a pressure of 0.15-0.2 MPa.

[0009] In some specific embodiments, the dosage of the amylase is 0.5-1.0% of the dry weight of starch in the starch milk.

[0010] In some specific embodiments, the amylase comprises β-amylase and pullulanase, and the weight ratio of the β-amylase to the pullulanase is (3-4):1.

[0011] In the present application, compared with using β-amylase or pullulanase alone, when the amylase uses a composition of β-amylase and pullulanase in a weight ratio of (3-4):1, the water solubility of the obtained modified emulsified starch is increased while maintaining good emulsification stability. On the one hand, it can reduce the water content of the vitamin C capsule using the modified emulsified starch as the wall material, and improve the stable storage performance of the vitamin C capsule; on the other hand, it can increase the coverage rate of the modified emulsified starch on vitamin C, improve the photo-oxidation problem of vitamin C, and promote the dissolution and release of vitamin C in the vitamin C capsule, so that the elderly can easily digest and absorb the vitamin C in the vitamin C capsule.

[0012] In some specific embodiments, the amount of the octenyl succinic anhydride used is 20-25% of the dry weight of starch in the starch milk.

[0013] In the present application, when the amount of octenyl succinic anhydride is controlled to account for 20-25% of the dry weight of starch in the starch emulsion, the water solubility of the obtained modified emulsified starch is increased while maintaining good emulsification properties.

[0014] In some specific embodiments, the esterification reaction is carried out at a temperature of 20 to 70° C. and for a time of 4 to 20 hours.

[0015] In the second aspect, the present application provides a modified emulsified starch using the following technical solution: A modified emulsified starch is prepared by any one of the above-mentioned methods for preparing the modified emulsified starch.

[0016] In a third aspect, the present application provides a modified emulsified starch product, comprising 1-1.5 parts by weight of vitamin C, 4-5 parts by weight of vegetable oil, 0.03-0.04 parts by weight of Span 80, 15-20 parts by weight of deionized water and 4-5 parts by weight of the modified emulsified starch described above.

[0017] In the present application, the modified emulsified starch is used as the wall material of vitamin C, and has an emulsifying effect, which can assist Span 80 to form a stable oil-in-water mixed solution with vitamin C, vegetable oil and deionized water. Finally, after freeze-drying, a modified emulsified starch product with a wall material structure, i.e., vitamin C capsule, can be obtained. Under the protection of the modified emulsified starch wall material structure, vitamin C is not easily photo-oxidized, and its stability is improved. At the same time, the modified emulsified starch as a wall material can improve palatability.

[0018] In a fourth aspect, the present application provides a method for preparing a modified emulsified starch product using the following technical solution: A method for preparing a modified emulsified starch product comprises the following steps: Dissolve the vitamin C in 40-50% of the total amount of deionized water, stir and dissolve evenly, add vegetable oil and Span 80, continue to stir evenly, and obtain an oil-in-water mixed solution; Evenly mixing the modified emulsified starch and the remaining deionized water according to a ratio to obtain a modified emulsified starch solution; The modified emulsified starch solution is added to the water-in-oil mixed solution, stirred evenly, homogenized, and vacuum-freeze-dried to obtain a modified emulsified starch product.

[0019] In a fifth aspect, the application of a modified emulsified starch product provided in the present application adopts the following technical solution: The invention discloses an application of a modified emulsified starch product in health care products for the elderly.

[0020] Adding modified emulsified starch products to health products for the elderly (such as milk powder for the elderly) can prevent the problem of vitamin C being oxidized by light during the processing of health products for the elderly and thus damaging its nutritional value.

[0021] In summary, this application at least includes the following beneficial technical effects: (1) In the present application, starch emulsion is first liquefied by high temperature and then liquefied by enzymatic hydrolysis, and then octenyl succinic anhydride is added to carry out esterification reaction with the enzymatic hydrolysis product to obtain an esterified modified liquid. The esterified modified liquid is washed with ethanol and dried to obtain a modified emulsified starch containing octenyl succinic anhydride modified starch of different molecular weights. The modified emulsified starch has a vitamin C coating rate of more than 80%, and can be used as a wall material for vitamin C capsules to improve the stability of vitamin C under light conditions.

[0022] (2) In the present application, compared with using β-amylase or pullulanase alone, when the amylase uses a composition of β-amylase and pullulanase in a weight ratio of (3-4):1, the water solubility of the obtained modified emulsified starch is increased while maintaining good emulsification stability. On the one hand, it can reduce the water content of the vitamin C capsule using the modified emulsified starch as the wall material, and improve the stable storage performance of the vitamin C capsule; on the other hand, it can increase the coverage rate of the modified emulsified starch on vitamin C, improve the photo-oxidation problem of vitamin C, and promote the dissolution and release of vitamin C in the vitamin C capsule, so that the elderly can easily digest and absorb the vitamin C in the vitamin C capsule. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the process steps of a method for preparing modified emulsified starch in the present application. DETAILED DESCRIPTION

[0024] The present application is further described below in conjunction with specific experiments. Example

[0025] [Example 1] A method for preparing modified emulsified starch, referring to Figure 1 , including the following steps: S1, high temperature liquefaction: 10kg of corn starch milk with a mass concentration of 30% is subjected to high temperature liquefaction at a temperature of 105°C and a pressure of 0.15MPa until the DE value is 20, thereby obtaining a liquefied starch solution; S2, enzymatic liquefaction: the pH of the liquefied starch solution was adjusted to 6.5, and then 0.012 kg of food-grade β-amylase with an enzyme activity of 100000 U / g and 0.003 kg of food-grade pullulanase with an enzyme activity of 1000 U / g were added to the liquefied starch solution, the temperature was controlled to 55° C. for enzymatic reaction for 4 hours, and then the residual β-amylase was inactivated to obtain an enzymatic product; S3, esterification modification: the pH of the enzymatic hydrolyzate was adjusted to 6, 0.75 kg of octenyl succinic anhydride was added and the esterification reaction was carried out at 65° C. for 6 h to obtain an esterification modified feed solution; S4, washing and drying: washing the esterification modified liquid with anhydrous ethanol, and then spray drying to obtain modified emulsified starch.

[0026] [Example 2] A method for preparing modified emulsified starch, referring to Figure 1 , including the following steps: S1, high temperature liquefaction: 10kg of corn starch milk with a mass concentration of 40% is subjected to high temperature liquefaction at a temperature of 110°C and a pressure of 0.2MPa until the DE value is 15, thereby obtaining a liquefied starch solution; S2, enzymatic liquefaction: the pH of the liquefied starch solution was adjusted to 7.5, and then 0.03 kg of food-grade β-amylase with an enzyme activity of 100000 U / g and 0.01 kg of food-grade pullulanase with an enzyme activity of 1000 U / g were added to the liquefied starch solution, and the temperature was controlled to 65° C. for enzymatic reaction for 3 h, and then the residual β-amylase was inactivated to obtain an enzymatic hydrolysis product; S3, esterification modification: the pH of the enzymatic hydrolyzate was adjusted to 7, 1 kg of octenyl succinic anhydride was added and the esterification reaction was carried out at 70° C. for 4 h to obtain an esterification modified feed solution; S4, washing and drying: washing the esterification modified liquid with anhydrous ethanol, and then spray drying to obtain modified emulsified starch.

[0027] [Example 3] A modified emulsified starch, which differs from [Example 1] in that: In step S2, the dosage of β-amylase with a food-grade enzyme activity of 100000 U / g is 0.0075 kg, and the dosage of pullulanase with a food-grade enzyme activity of 1000 U / g is 0.0075 kg.

[0028] Comparative Example [Comparative Example 1] A modified emulsified starch, which differs from [Example 1] in that step S1 is omitted, and in step S2, 10 kg of corn starch emulsion with a mass concentration of 30% is directly used to replace the liquefied starch solution.

[0029] [Comparative Example 2] A modified emulsified starch, which differs from [Example 1] in that step S2 is omitted, and step S3 is directly performed after step S1 is completed.

[0030] Application Examples

Application Example 1

[0031] The preparation method of the modified emulsified starch product comprises the following steps: Dissolve vitamin C in 45% of the total amount of deionized water, stir and dissolve evenly, add vegetable oil and Span 80, continue to stir evenly, and obtain an oil-in-water mixed solution; The modified emulsified starch and the remaining deionized water are mixed uniformly according to the proportion to obtain a modified emulsified starch solution; The modified emulsified starch solution is added to the water-in-oil mixed solution, stirred evenly, homogenized, and vacuum freeze-dried to obtain the modified emulsified starch product.

[0032]

Application Example 2

[0033]

Application Example 3

[0034]

Comparative Application Example 1

[0035]

Comparative Application Example 2

[0036] Performance test data: 1. Moisture content: The modified emulsified starch products prepared in each application example and comparative application example were dried at 105° C. to constant weight, and the moisture content was obtained by calculating the percentage of the lost mass to the mass of the total sample.

[0037] 2. Dissolution rate of vitamin C: Weigh 10 g of each modified emulsified starch product in each application example and comparative application example, add into 1000 mL of water, stir for 20 min, then take the aqueous solution to test the water-soluble vitamin C content, calculate the proportion of the water-soluble vitamin C content in the total amount of vitamin C in the modified emulsified starch product, among which, the higher the dissolution rate of vitamin C in the aqueous solution of the modified emulsified starch product, the more conducive it is to the digestion and absorption of vitamin C by the elderly.

[0038] (3) Light loss rate of vitamin C: 10 g of the modified emulsified starch product prepared in each application example and the comparative application example was taken and the light loss rate of vitamin C was measured after irradiation with ultraviolet light for 168 h. The light conditions of different samples were kept consistent.

[0039] Table 1 Combined with the test data, it can be seen that in the modified emulsified starch products of comparative application examples 1 and comparative application examples 2, the light loss rate of vitamin C is high, indicating that there is a large amount of uncoated vitamin C, and the high temperature liquefaction step and the enzymatic liquefaction step play a key role in improving the coating rate of modified emulsified starch on vitamin C and improving the freeze-dehydration efficiency of modified emulsified starch products. In addition, in the modified emulsified starch product of application example 3, the weight ratio of β-amylase and pullulanase used in the enzymatic hydrolysis step is 1:1, the water content of the modified emulsified starch product increases, the dissolution rate of vitamin C decreases, and the light loss rate of vitamin C increases, indicating that β-amylase and pullulanase are added at a preferred weight ratio (3-4): 1, which is more conducive to the freeze-dehydration efficiency of the modified emulsified starch product and the improvement of the coating rate of modified emulsified starch on vitamin C.

[0040] This specific implementation manner is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the specific implementation manner as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for preparing modified emulsified starch, characterized in that: The following steps are involved: S1. High temperature liquefaction: liquefy starch milk with a mass concentration of 30-40% at high temperature until the DE value is 15-20 to obtain a liquefied starch solution; S2, enzymatic liquefaction: adjusting the pH of the liquefied starch solution to 6.5-7.5, then adding amylase to the liquefied starch solution, controlling the temperature to 55-65° C. for enzymatic hydrolysis, and then deactivating the residual amylase to obtain an enzymatic hydrolysis product; S3, esterification modification: adjusting the pH of the enzymatic hydrolysis product to 6-7, adding octenyl succinic anhydride to carry out esterification reaction, and obtaining an esterification modified feed solution; S4, washing and drying: washing and spray drying the esterification modified liquid to obtain modified emulsified starch.

2. The method for preparing a modified emulsified starch according to claim 1, characterized in that: The high-temperature liquefaction is carried out in an environment with a temperature of 105-110° C. and a pressure of 0.15-0.2 MPa.

3. The method for preparing a modified emulsified starch according to claim 1, characterized in that: The dosage of the amylase is 0.5-1.0% of the dry weight of starch in the starch milk.

4. The method for preparing a modified emulsified starch according to claim 3, characterized in that: The amylase comprises β-amylase and pullulanase, and the weight ratio of the β-amylase to the pullulanase is (3-4):

1.

5. The method for preparing a modified emulsified starch according to claim 1, characterized in that: The amount of the octenyl succinic anhydride used accounts for 20-25% of the dry weight of starch in the starch milk.

6. The method for preparing a modified emulsified starch according to claim 1, characterized in that: The temperature of the esterification reaction is 20-70° C. and the time is 4-20 hours.

7. A modified emulsified starch, characterized in that: The modified emulsified starch is prepared by the preparation method of any one of claims 1 to 6.

8. A modified emulsified starch product, characterized in that: The invention comprises 1-1.5 parts by weight of vitamin C, 4-5 parts by weight of vegetable oil, 0.03-0.04 parts by weight of Span 80, 15-20 parts by weight of deionized water and 4-5 parts by weight of the modified emulsified starch according to claim 7.

9. A method for preparing a modified emulsified starch product according to claim 8, characterized in that: The following steps are involved: Dissolve the vitamin C in 40-50% of the total amount of deionized water, stir and dissolve evenly, add vegetable oil and Span 80, continue to stir evenly, and obtain an oil-in-water mixed solution; Evenly mixing the modified emulsified starch and the remaining deionized water according to a ratio to obtain a modified emulsified starch solution; The modified emulsified starch solution is added to the water-in-oil mixed solution, stirred evenly, homogenized, and vacuum-freeze-dried to obtain a modified emulsified starch product.

10. An application of the modified emulsified starch product according to claim 9, characterized in that: Used in health products for the elderly.

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