Low-GI bacon starch and preparation method thereof

By improving the single-screw extrusion technology and optimizing the screw structure and process parameters, the problem of high GI value of breadfruit starch was solved, realizing efficient and low-cost low-GI starch production, which is suitable for the development of low-GI foods.

CN120888007APending Publication Date: 2025-11-04SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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Patent Information

Application Number
CN202511155512.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-08-18
Publication Date
2025-11-04

AI Technical Summary

Technical Problem

Existing technologies cannot effectively reduce the glycemic index (GI) of breadfruit starch through improved extrusion methods, and traditional twin-screw extrusion technology suffers from high equipment costs, high energy consumption, and complex process parameters.

Method used

By employing improved single-screw extrusion technology, and by optimizing screw structure, temperature zone distribution, and process parameters, combined with screw length-to-diameter ratio, die temperature, feed moisture content, and screw speed, the directional control of starch molecular structure is achieved, thereby increasing resistant starch content and reducing GI value.

Benefits of technology

It significantly increases the content of resistant starch, reduces the proportion of rapidly digestible starch, and the starch GI value meets the standards for low-GI foods. It is suitable for industrial production, and the equipment is simple and energy-efficient.

✦ Generated by Eureka AI based on patent content.

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Abstract

The invention provides a preparation method of low-GI (glycemic index) bamboos starch, which comprises the following steps: A) pretreating bamboos to obtain bamboos starch; b) mixing the bacon starch with water, and performing extrusion treatment through a single-screw extruder to obtain an extruded material; the temperature of a die head of the single screw extruder is 80-120 DEG C; and C) carrying out fluidized bed drying on the extruded material, and crushing to obtain the product. The content of resistant starch (RS) in the product reaches 86.70-91.50%, the content of rapidly digestible starch (RDS) is reduced to 3.31-5.80%, the predicted glycemic index (eGI) is 45.28-50.62, and the low-GI food standard is met. According to the method, starch structure regulation and control are achieved through physical modification, chemical reagents are not needed, the equipment cost is low, the method is suitable for industrial production, the prepared starch can be used for low-GI food development of baking, brewing and the like, and a new raw material is provided for sugar-controlled functional food.
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