Modified emulsified starch, preparation method thereof and application of modified emulsified starch in health products for the elderly

Abstract

The application discloses modified emulsified starch and a preparation method thereof and application of the modified emulsified starch to health products for the elderly, and relates to the technical field of starch modification. The preparation method of the modified emulsified starch comprises the following steps: high-temperature liquefaction is performed on starch milk to obtain a liquefied starch solution; the pH of the liquefied starch solution is adjusted, starch amylase is added to perform an enzymolysis reaction, then the residual starch amylase is inactivated to obtain an enzymolysis product; the pH of the enzymolysis product is adjusted, octenyl succinic anhydride is added to perform an esterification reaction, and an esterification modified solution is obtained; and the esterification modified solution is washed and spray-dried to obtain the modified emulsified starch. The modified emulsified starch has a high coating rate for vitamin C, can prevent photo-oxidation of vitamin C, has a good dissolution effect, and is convenient for the elderly to absorb and utilize vitamin C.

Description

TECHNICAL FIELD

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

[0002] Vitamin C, as an important antioxidant and nutritional ingredient, is widely used in health products for the elderly. However, vitamin C is easily oxidized under light conditions, resulting in a significant reduction in 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 cannot balance stability, solubility, emulsification and other aspects, and cannot meet the actual application requirements. For example, although some wall materials can provide a certain protective effect, they have poor water solubility, which affects the release and absorption of vitamin C; other wall materials have poor emulsification performance, and it is difficult to uniformly mix vitamin C with other ingredients to form a stable system.

[0004] Starch, as a natural polymer material with wide sources and low price, has the potential to become an ideal wall material, but it is difficult to achieve the expected effect when directly used to coat vitamin C. In addition, the existing starch modification methods are usually aimed at improving emulsification, and in 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 a preparation method thereof to solve the above problems in the prior art, provide efficient protection for vitamin C, and expand its application in the field of health products for the elderly and other fields. SUMMARY

[0005] In order to improve the low coating rate of existing starch or modified starch for vitamin C and effectively prevent the photooxidation of vitamin C, the present application provides a modified emulsified starch, a preparation method thereof and application thereof in health products for the elderly.

[0006] In a first aspect, the present application provides a preparation method of a modified emulsified starch, which adopts the following technical scheme:

[0007] A preparation method of a modified emulsified starch, comprising the following steps:

[0008] S1, high-temperature liquefaction: high-temperature liquefaction is performed on starch milk with a mass concentration of 30-40%, until the DE value is 15-20, to obtain a liquefied starch solution;

[0009] S2, enzymatic liquefaction: the pH of the liquefied starch solution is adjusted to 6.5-7.5, then amylase is added to the liquefied starch solution, and the temperature is controlled at 55-65℃ for enzymatic reaction, followed by inactivation of the residual amylase to obtain an enzymatic product;

[0010] S3, esterification modification: the pH of the enzymatic hydrolysate is adjusted to 6-7, and octenyl succinic anhydride is added for esterification reaction to obtain an esterification modified liquor;

[0011] S4, washing and drying: the esterification modified liquor is washed and spray dried to obtain modified emulsified starch.

[0012] In the present application, the starch milk is first subjected to high-temperature liquefaction and then enzymatic liquefaction, and then octenyl succinic anhydride is added for esterification reaction with the enzymatic hydrolysate to obtain an esterification modified liquor. The modified emulsified starch obtained after washing and drying the esterification modified liquor contains octenyl succinic anhydride modified starches with different molecular weights, and the coating rate of the modified emulsified starch on vitamin C can reach more than 80%, which can be used as a wall material for vitamin C capsules to improve the stability of vitamin C under light conditions.

[0013] In some specific embodiments, the high-temperature liquefaction is carried out at a temperature of 105-110°C and a pressure of 0.15-0.2 MPa.

[0014] In some specific embodiments, the amount of the amylase used is 0.5-1.0% of the dry weight of the starch in the starch milk.

[0015] In some specific embodiments, the amylase includes β-amylase and pullulanase, and the weight ratio of the β-amylase to the pullulanase is (3-4):1.

[0016] In the present application, compared with using β-amylase or pullulanase alone, when the amylase is used in a combination of β-amylase and pullulanase with a weight ratio of (3-4):1, the water solubility of the obtained modified emulsified starch is increased while the emulsification stability is maintained. On the one hand, the water content of the vitamin C capsule using the modified emulsified starch as a wall material is reduced, and the stable storage performance of the vitamin C capsule is improved. On the other hand, the coating rate of the modified emulsified starch on vitamin C is increased, the photo-oxidation problem of vitamin C is improved, and the dissolution and release of vitamin C in the vitamin C capsule are promoted, so that the elderly can easily digest and absorb vitamin C in the vitamin C capsule.

[0017] In some specific embodiments, the amount of the octenyl succinic anhydride used is 20-25% of the dry weight of the starch in the starch milk.

[0018] In the present application, when the amount of the octenyl succinic anhydride is controlled to be 20-25% of the dry weight of the starch in the starch milk, the water solubility of the obtained modified emulsified starch is increased while the emulsification stability is maintained.

[0019] In some specific embodiments, the esterification reaction is carried out at a temperature of 20-70℃ for 4-20h.

[0020] In a second aspect, the application provides a modified emulsified starch, which is prepared by the following technical scheme:

[0021] A modified emulsified starch is prepared by any of the above preparation methods.

[0022] In a third aspect, the application provides a modified emulsified starch product, which 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.

[0023] In the application, the modified emulsified starch serves as a wall material for vitamin C and has an emulsifying effect, which can help the Span 80 to form a stable water-in-oil mixed solution of vitamin C, vegetable oil, and deionized water. Finally, a modified emulsified starch product with a wall material structure, i.e., a vitamin C capsule, can be obtained by freeze-drying. Under the protection of the modified emulsified starch wall material structure, vitamin C is less likely to be photo-oxidized, and its stability is improved. Meanwhile, the modified emulsified starch as a wall material can improve the palatability.

[0024] In a fourth aspect, the application provides a preparation method of a modified emulsified starch product, which adopts the following technical scheme:

[0025] The preparation method of a modified emulsified starch product comprises the following steps:

[0026] The vitamin C is dissolved in 40-50% of the total amount of deionized water, and then the vegetable oil and Span 80 are added and stirred uniformly to obtain a water-in-oil mixed solution;

[0027] The modified emulsified starch and the remaining deionized water are mixed in a predetermined ratio to obtain a modified emulsified starch solution.

[0028] The modified emulsified starch solution is added to the water-in-oil mixed solution, which is stirred and homogenized, and then vacuum freeze-dried to obtain a modified emulsified starch product.

[0029] In a fifth aspect, the application provides an application of a modified emulsified starch product, which adopts the following technical scheme:

[0030] The application of a modified emulsified starch product is applied to health products for the elderly.

[0031] The modified emulsified starch product is added to health products for the elderly (such as milk powder for the elderly), which can prevent the problem of damage to the nutritional value of vitamin C caused by oxidation due to light during the processing of health products for the elderly.

[0032] In summary, the present application at least includes the following beneficial technical effects:

[0033] (1) In the present application, the starch milk is first liquefied at high temperature and then enzymatically liquefied, then octenyl succinic anhydride is added to the enzymatic product to carry out esterification reaction to obtain an esterification modified solution, and the modified emulsified starch obtained after the esterification modified solution is washed and dried with ethanol contains octenyl succinic anhydride modified starch with different molecular weights. The coating rate of the modified emulsified starch on vitamin C can reach more than 80%, which can be used as a wall material for vitamin C capsules to improve the stability of vitamin C under light conditions.

[0034] (2) In the present application, compared with the use of β-amylase or pullulanase alone, when the weight ratio of β-amylase and pullulanase is (3-4):1, the water solubility of the modified emulsified starch obtained is increased while the emulsification stability is maintained. 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 improve the coating rate of the modified emulsified starch on vitamin C, improve the photooxidation 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 DRAWINGS

[0035] Figure 1 is a process step schematic diagram of a preparation method of a modified emulsified starch according to the present application. DETAILED DESCRIPTION

[0036] The present application will be further described below in combination with specific experiments.

[0037] EXAMPLE

[0038]

Example 1

[0039] A preparation method of a modified emulsified starch, referring to Figure 1 , includes the following steps:

[0040] S1, high temperature liquefaction: 10 kg of corn starch milk with a mass concentration of 30% is subjected to high temperature liquefaction in an environment with a temperature of 105°C and a pressure of 0.15 MPa until the DE value is 20, to obtain a liquefied starch solution;

[0041] S2, enzymatic liquefaction: the pH of the liquefied starch solution is adjusted to 6.5, 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 are added to the liquefied starch solution, and the temperature is controlled at 55℃ for 4h of enzymatic reaction, followed by inactivation of the residual β-amylase to obtain an enzymatic product;

[0042] S3, esterification modification: the pH of the enzymatic product is adjusted to 6, 0.75 kg of octenyl succinic anhydride is added, and esterification is carried out at 65℃ for 6h to obtain an esterification modified solution;

[0043] S4, washing and drying: the esterification modified solution is washed with anhydrous ethanol, and then spray dried to obtain a modified emulsified starch.

[0044]

Example 2

[0045] A method for preparing a modified emulsified starch, referring to Figure 1 , comprising the following steps:

[0046] S1, high-temperature liquefaction: 10 kg of corn starch milk with a mass concentration of 40% is subjected to high-temperature liquefaction at a temperature of 110℃ and a pressure of 0.2 MPa to obtain a liquefied starch solution with a DE value of 15;

[0047] S2, enzymatic liquefaction: the pH of the liquefied starch solution is adjusted to 7.5, 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 are added to the liquefied starch solution, and the temperature is controlled at 65℃ for 3h of enzymatic reaction, followed by inactivation of the residual β-amylase to obtain an enzymatic product;

[0048] S3, esterification modification: the pH of the enzymatic product is adjusted to 7, 1 kg of octenyl succinic anhydride is added, and esterification is carried out at 70℃ for 4h to obtain an esterification modified solution;

[0049] S4, washing and drying: the esterification modified solution is washed with anhydrous ethanol, and then spray dried to obtain a modified emulsified starch.

[0050]

Example 3

[0051] A modified emulsified starch, which differs from

Example 1

[0052] In the S2 step, the amount of food-grade β-amylase with an enzyme activity of 100000 U / g is 0.0075 kg, and the amount of food-grade pullulanase with an enzyme activity of 1000 U / g is 0.0075 kg.

[0053] Comparative example

[0054] Comparative Example 1

[0055] A modified emulsified starch, which differs from Example 1 in that the S1 step is omitted, and in the S2 step, 10 kg of a corn starch emulsion with a mass concentration of 30% is directly used to replace the liquefied starch solution.

[0056] Comparative Example 2

[0057] A modified emulsified starch, which differs from Example 1 in that the S2 step is omitted, and after the S1 step is completed, the S3 step is directly performed.

[0058] Application Example

[0059] Application Example 1

[0060] A modified emulsified starch product, which comprises 1.25 kg of vitamin C, 4.5 kg of vegetable oil, 0.035 kg of Span 80, 17.5 kg of deionized water, and 4.5 kg of the modified emulsified starch prepared in Example 1.

[0061] The preparation method of the modified emulsified starch product comprises the following steps:

[0062] The vitamin C is dissolved in 45% of the total amount of deionized water, and after uniform stirring and dissolution, the vegetable oil and Span 80 are added and continuously stirred until uniform, to obtain a water-in-oil mixed solution;

[0063] The modified emulsified starch is uniformly mixed with the remaining deionized water according to the proportion to obtain a modified emulsified starch solution;

[0064] The modified emulsified starch solution is added to the water-in-oil mixed solution, and after uniform stirring, homogenization, vacuum freeze-drying, a modified emulsified starch product is obtained.

[0065] Application Example 2

[0066] A modified emulsified starch product, which differs from Application Example 1 in that the modified emulsified starch is the modified emulsified starch prepared in Example 2.

[0067] Application Example 3

[0068] A modified emulsified starch product, which differs from Application Example 1 in that the modified emulsified starch is the modified emulsified starch prepared in Example 3.

[0069] Comparative Application Example 1

[0070] A modified emulsified starch product, which differs from Application Example 1 in that the modified emulsified starch is the modified emulsified starch prepared in Comparative Example 1.

[0071] Comparative Application Example 2

[0072] A modified emulsified starch product, which is different from that of Application Example 1 in that the modified emulsified starch used is the modified emulsified starch prepared in Comparative Example 2.

[0073] Performance detection data:

[0074] 1. Moisture content: The modified emulsified starch products prepared in each application example and comparative application example were dried at 105°C to a constant weight, and the moisture content was obtained by calculating the percentage of the mass loss in the total sample.

[0075] 2. Dissolution rate of vitamin C: 10g of the modified emulsified starch product in each application example and comparative application example was weighed and added to 1000mL of water, stirred for 20min, and then the water-soluble vitamin C content was tested. The dissolution rate of vitamin C in the modified emulsified starch product was calculated, and the higher the dissolution rate, the more beneficial it was to the digestion and absorption of vitamin C by the elderly.

[0076] (3) Light loss rate of vitamin C: 10g of the modified emulsified starch product prepared in each application example and comparative application example was taken, and the light loss rate of vitamin C after 168h of ultraviolet light irradiation, wherein the light conditions of different samples were kept consistent.

[0077] Table 1

[0078]

[0079] Based on the detection data, it can be seen that the light loss rate of vitamin C in the modified emulsified starch products of Comparative Application Example 1 and Comparative Application Example 2 is high, indicating that there is a large amount of uncoated vitamin C. The high-temperature liquefaction step and the enzyme liquefaction step play a key role in improving the coating rate of modified emulsified starch on vitamin C and improving the freeze-drying efficiency of the modified emulsified starch product. In addition, the modified emulsified starch used in the modified emulsified starch product of Application Example 3 has a weight ratio of β-amylase to pullulanase of 1:1 in the enzyme step, and the moisture 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 the addition of β-amylase and pullulanase in the optimal weight ratio (3-4):1 is more beneficial to the freeze-drying efficiency of the modified emulsified starch product and the improvement of the coating rate of modified emulsified starch on vitamin C.

[0080] The specific embodiments are only illustrative of the application, and are not intended to limit the application. Any modifications made by those skilled in the art without creative contribution to the application, as long as they are within the scope of the claims of the application, are protected by the patent law.

Claims

1. A method for preparing a modified emulsified starch, characterized by: It comprises the following steps: S1, high-temperature liquefaction: high-temperature liquefaction is performed on starch milk with a mass concentration of 30-40% until the DE value is 15-20, to obtain a liquefied starch solution; S2, enzymatic liquefaction: the pH of the liquefied starch solution is adjusted to 6.5-7.5, then amylase is added to the liquefied starch solution, and enzymatic reaction is performed under the control of a temperature of 55-65℃, followed by inactivation of the residual amylase, to obtain an enzymatic product; S3, esterification modification: the pH of the enzymatic product is adjusted to 6-7, and octenyl succinic anhydride is added to perform esterification reaction, to obtain an esterification modified solution; S4, washing and drying: the esterification modified solution is washed and spray-dried, to obtain modified emulsified starch; The amount of the amylase is 0.5-1.0% of the dry weight of the starch in the starch milk; The amylase comprises β-amylase and pullulanase, and the weight ratio of the β-amylase to the pullulanase is (3-4):

1.

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

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

4. A method of preparing a modified emulsified starch according to claim 1, characterized in that: The temperature of the esterification reaction is 20-70℃, and the time is 4-20 h.

5. A modified emulsified starch, characterized by: Modified emulsified starch prepared by the method of any one of claims 1-4.

6. A modified emulsified starch product, characterized by: It 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 of claim 5.

7. A process for the preparation of a modified emulsified starch product as claimed in claim 6, characterized in that, It comprises the following steps: The vitamin C is dissolved in 40-50% of the total amount of deionized water, and after uniform stirring and dissolution, the vegetable oil and Span 80 are added, and uniform stirring is continued, to obtain a water-in-oil mixed solution; The modified emulsified starch is mixed with the remaining deionized water according to the ratio, to obtain a modified emulsified starch solution; The modified emulsified starch solution is added to the water-in-oil mixed solution, and after uniform stirring, homogenization, and vacuum freeze-drying, a modified emulsified starch product is obtained.

8. Use of a modified emulsified starch product according to claim 6, characterized in that: It is applied to health products for the elderly.

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