Preparation process of molecular directed modification type high-viscosity anti-retrogradation rice starch and high-viscosity anti-retrogradation rice starch

Abstract

The invention relates to the technical field of preparation of rice starch, in particular to a preparation process of molecular directional modification type high-viscosity anti-retrogradation rice starch, which comprises the following steps: preparing high-purity rice starch; homologous pre-assembly regulation is carried out, such that a pre-assembled high-purity rice starch emulsion is obtained; carrying out micronization and biological enzymolysis to obtain high-viscosity anti-retrogradation rice starch milk; and treating a finished product to obtain the high-viscosity anti-retrogradation rice starch. The viscosity of the rice starch is improved through a physical modification means, the retrogradation phenomenon is effectively delayed, and the application performance of the high-viscosity rice starch product is improved.

Description

Technical Field

[0001] This invention relates to the field of functional rice starch preparation technology, and in particular to a molecularly oriented modified type. Preparation process of high viscosity and anti-retrogradation rice starch and high viscosity and anti-retrogradation rice starch. Background Technology

[0002] Rice starch, with its advantage of small 3-8μm particles, has gradually become a core raw material for sauces, condiments, and modified starches in the food industry; among them, high-viscosity rice starch is experiencing a continuous growth in market demand. Sauces require starch to provide stable thickening properties and excellent water-holding capacity to ensure that the product maintains uniform texture and is not prone to separation during storage. In high-end modified starch applications, high-viscosity starch plays an irreplaceable role in gel construction and texture modification. However, the application of high-viscosity starch in the current food industry faces two core challenges: first, the viscosity of the raw starch is unstable and its supply is uncontrollable—the viscosity of rice starch varies significantly depending on the rice variety and origin, failing to meet the stringent requirements of food processing for raw material uniformity; second, it can undergo retrogradation, which has a significant negative impact on product application.

[0003] The genetic diversity of rice varieties and the complexity of their growing environments inevitably lead to differences in rice starch viscosity. Research data shows that there are significant differences in the gelatinization characteristics and rheological behavior of rice starch from different varieties. Furthermore, even with the same type of rice, various processing steps such as stirring, grinding, and pumping can cause starch granules to break down or produce gelatinized starch, thus reducing the peak viscosity and application effectiveness of the rice starch. This mismatch between raw material characteristics and processing requirements forces food companies to invest heavily in raw material selection and process adjustments, severely hindering production efficiency and product standardization.

[0004] To overcome the viscosity instability of raw starch, there are currently various thickening and modification technologies, but these methods all have significant drawbacks and it is difficult to achieve a balance between efficiency, safety and cost.

[0005] Common physical methods include: ① Moist heat treatment, which can promote the recombination of starch molecular chains and increase the final viscosity, but the peak viscosity of the treated starch may decrease and its solubility in cold water may become worse; ② Pregelatinization treatment, which causes starch granules to disintegrate and recombine at high temperatures, can temporarily increase viscosity, but it will irreversibly destroy the starch structure and reduce crystallinity.

[0006] Common biochemical methods include: ① Cross-linking agents for thickening: These strengthen the starch network and improve its viscosity stability. However, residual cross-linking agents pose food safety risks and are subject to regulatory restrictions, resulting in less clean labels. ② Using enzymes to reconstruct the branched structure: While this can increase viscosity, enzymatic hydrolysis is costly, and commercially available core enzymes are unavailable, hindering industrialization. ③ Fermentation methods: Although this can alter the starch viscosity system, the effect is not significant, and the process is difficult to control, potentially producing unique flavors that could affect product positioning.

[0007] The impact of starch retrogradation on product applications includes: causing staple foods such as bread and rice to become dry and hard, resulting in a rough texture; causing sauces and fillings to release water and become cloudy, deteriorating their appearance; reducing digestibility; and forming resistant starch. These defects significantly shorten product shelf life and affect food quality. While various technologies to mitigate starch retrogradation have alleviated the problem to some extent, they each have their own drawbacks and limitations: such as unpleasant off-flavors from food additives or chemical modifications, challenges in clean labeling, and a surge in carbon footprint and operating costs due to excessive equipment investment. Summary of the Invention

[0008] To address the shortcomings of existing technologies, this invention provides a process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch. This invention also provides high-viscosity, anti-retrogradation rice starch prepared using the above-mentioned process.

[0009] The technical solution adopted by the present invention to solve the above-mentioned technical problems is as follows: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch includes the following steps: (1) Preparation of high-purity rice starch: High-purity rice starch was obtained through a two-stage treatment process combining compound alkali dissolution and compound enzymatic hydrolysis; (2) Homologous pre-assembly regulation: The high-purity rice starch obtained in step (1) is mixed with water to obtain starch milk. Homologous Ryzome channel agent is added to carry out a mild physical cross-linking reaction to regulate the formation of the helical complex of amylose, form internal channels, accelerate the water molecule penetration rate, and obtain pre-assembled high-purity rice starch emulsion. (3) Microparticle-assisted bio-enzymatic hydrolysis: The high-purity rice starch emulsion obtained in step (2) is regulated and microparticle-treated by ultrasonic-high pressure homogenization to obtain nano starch particles; then, a dual-enzyme system is used to carry out restricted enzymatic hydrolysis to modify the starch structure and increase branch points to obtain high-viscosity anti-retrogradation rice starch emulsion. (4) Finished product processing: The high viscosity anti-retrogradation rice starch milk obtained in step (3) is processed to obtain high viscosity anti-retrogradation rice starch.

[0010] As a preferred option, the preparation process of high-purity rice starch in step (1) is as follows: rice or broken rice is used as raw material, soaked and crushed, then mixed into a slurry, a compound alkaline solution is added and reacted at room temperature for 2-4 hours, then a compound enzyme is added stepwise for gradient enzymatic hydrolysis, and then washed and dehydrated to obtain high-purity rice starch.

[0011] Preferably, the rice or broken rice is one of indica rice, japonica rice, glutinous rice, or brown rice, and the concentration of the slurry after pulverization is 8%-15%; the compound alkali solution is a compound alkali aqueous solution with a concentration of 10-20%, and the mass ratio of the compound alkali is sodium hydroxide: potassium hydroxide: sodium carbonate = 2-3:1-3:1, and the amount of compound alkali added is 1.2-1.5% of the volume of the liquid.

[0012] Preferably, the complex enzyme is composed of acidic protease, alkaline protease and phospholipase, and the gradient enzymatic hydrolysis process is carried out according to the following steps: S1, add alkaline protease and phospholipase (ratio of 4-5:1), the amount added is 2-5‰ of the dry matter mass, the reaction temperature is 40-50℃, and the reaction is carried out for 1-4 hours; S2, add acidic protease, the amount added is 1-3‰ of the dry matter mass, and the reaction is carried out for 1-2 hours.

[0013] As a preferred option, the obtained high-purity rice starch has a protein content of ≤0.3%, a fat content of ≤0.1%, a whiteness of ≥99.0%, and a dry basis starch content of ≥98%. The obtained high-purity rice starch includes, but is not limited to, glutinous rice starch, japonica rice starch, indica rice starch, and brown rice starch.

[0014] Preferably, the starch milk slurry concentration in step (2) is 30-35%, and the pH is adjusted to 8-9.

[0015] Preferably, the homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, with a mass ratio of sterol to rice protein peptide of 2:3-4. The amount of Ryzome channel agent added is 0.5-1.5‰ of the dry matter mass. The pre-assembly reaction conditions are 25-40℃, 1.5-3h, and the stirring speed is controlled at 20-50rpm to promote the formation of the helical complex.

[0016] As a preferred option, the process for regulating the high-purity rice starch emulsion in step (3) is as follows: adjust the concentration to 10-15% and the pH to 6-7.

[0017] Preferably, the ultrasonic-high pressure homogenization process is used for micronization, with the ultrasonic frequency being 15-20MHz and the first-stage pressure of the high pressure homogenization being 60-80MPa; the dual-enzyme system consists of β-amylase and TG enzyme in a mass ratio of 1:4-6, with the enzyme preparation added at 0.2-1‰ of the dry matter, the reaction temperature being 40-50℃, and the reaction time being 4-10h.

[0018] Furthermore, the rice starch in the high-viscosity, anti-retrogression rice starch milk obtained in step (3) has a 15-20% higher degree of branching, a 13-20% higher water holding capacity, a 55-70% higher Brabender peak viscosity, and a 25-40% lower retrogression value compared to the rice starch milk in the high-purity rice starch milk before homologous pre-assembly regulation.

[0019] As a preferred option, the finished product processing technology in step (4) is: vacuum dehydration, drying, and then crushing through a 100-mesh sieve.

[0020] The present invention also provides a high-viscosity, anti-retrogradation rice starch, which is prepared by the aforementioned molecularly oriented modified high-viscosity, anti-retrogradation rice starch preparation process.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention improves the viscosity of rice starch through physical modification while effectively delaying retrogradation, thereby enhancing the application performance of high-viscosity rice starch products. Specifically: (1) Through a two-stage treatment of compound alkali dissolution and compound enzymatic hydrolysis, the protein and lipid in rice raw materials are selectively acted on, the folded protein molecules are deeply dissociated, electrostatic repulsion is generated, hydrophobic groups are exposed, and while removing impurities such as protein, fat (especially lipids that are not easy to remove such as phospholipids and waxes), fiber, and ash, the integrity of starch granules is maintained, and high-purity rice starch with a starch purity of ≥98% is obtained; (2) By adding homologous Ryzome channel agents, homologous raw materials of a specific size form helical complexes with rice amylose, which are pre-assembled to form a partially hollow environment, which is conducive to the subsequent penetration of water molecules. The rice starch in the pre-assembled high-purity rice starch emulsion has a water holding capacity of 8-15% higher than that in the high-purity rice starch emulsion before homologous pre-assembly regulation, and a Brabender peak viscosity of 10-15% higher. (3) By using ultrasound-high pressure homogenization, starch particles are micronized, opening up the crystalline structure of starch particles, breaking long-chain starch molecules, increasing short-range ordered structure, which is conducive to the intervention of subsequent enzymatic hydrolysis fulcrum. (4) By utilizing the synergistic enzymatic hydrolysis of two enzymes, β-amylase simplifies the starch structure while creating more reaction sites for TG enzyme. TG enzyme uses these reaction sites to recombine fragmented small molecular structures such as short-chain starch, limit dextrin, and maltose into a three-dimensional network with more branching points, further promoting the regeneration and extension of amylopectin, resulting in high-viscosity rice starch with strong anti-retrogradation ability. The rice starch in the obtained high-viscosity, anti-retrogradation rice starch milk has a 15-20% higher degree of branching, a 13-20% higher water holding capacity, a 55-70% higher Brabender peak viscosity, and a 25-40% lower retrogradation value compared to the rice starch milk from high-purity rice starch before homologous pre-assembly regulation. It shows significant effects in thickening and anti-aging applications. Attached Figure Description

[0022] Figure 1 The images are compared using electron microscopy (EM) to obtain rice starch from different processing methods. In the image, A is the SEM image of the rice starch sample from Comparative Example 3, and B is the SEM image of the rice starch sample from Example 1. Figure 2 Electron micrographs of the granular morphology of rice starch from Comparative Example 9 (A) and Comparative Example 10 (B); Figure 3 This is a particle size distribution diagram for Comparative Example 9; Figure 4 The particle size distribution diagram is for Comparative Example 10. Figure 5 The dispersion of rice starch granules in Comparative Example 9 (A) and Comparative Example 10 (B) is shown under a microscope at 400x magnification. Figure 6 Chemical shift-intensity plots of NMR for Comparative Examples 11 (A), 12 (B), 13 (C), 14 (D), 10 (E), and 1 (F); Figure 7 Brabender starch gelatinization curves of rice starch in Comparative Example 10. Figure 8 Brabender starch gelatinization curve of rice starch in Comparative Example 13. Figure 9 The Brabender starch gelatinization curve of rice starch in Example 1; Figure 10 This is a graph showing the gel hardness test of starch gel. Figure 11 Sensory evaluation chart for low-fat yogurt; Figure 12 Sensory evaluation chart for toast bread; Figure 13 This is a slice of toast. Detailed Implementation

[0023] The technical solution of the present invention will be further described in a non-limiting manner below with reference to specific embodiments.

[0024] Example 1: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch includes the following steps: (1) Preparation of high-purity rice starch: High-purity rice starch was obtained through a two-stage treatment process combining compound alkali dissolution and compound enzymatic hydrolysis; (2) Homologous pre-assembly regulation: The high-purity rice starch obtained in step (1) is mixed with water to a concentration of 32% to obtain starch milk. The pH is adjusted to 8.5, and a homologous Ryzome channel agent is added to carry out a mild physical cross-linking reaction to regulate the formation of the helical complex of amylose, form internal channels, accelerate the water molecule penetration rate, and obtain pre-assembled high-purity rice starch emulsion. (3) Microparticle-assisted bio-enzymatic hydrolysis: The high-purity rice starch emulsion obtained in step (2) was adjusted to a concentration of 12% and pH 6.5, and microparticles were obtained by ultrasonic-high pressure homogenization. Nano starch particles were then obtained by combining a dual-enzyme system for restricted enzymatic hydrolysis to modify the starch structure and increase branching points, resulting in high-viscosity, anti-retrogradation rice starch emulsion. (4) Finished product processing: The high viscosity anti-retrogradation rice starch milk obtained in step (3) is processed to obtain high viscosity anti-retrogradation rice starch.

[0025] In this embodiment, the preparation process of high-purity rice starch in step (1) is as follows: using japonica rice as raw material, soaking and crushing it, adding water to a concentration of 12% and then adjusting the slurry, adding a compound alkali solution and reacting at room temperature for 3 hours, then adding compound enzymes stepwise for gradient enzymatic hydrolysis, and then washing and dehydrating to obtain high-purity rice starch; the mass ratio of the compound alkali is an aqueous solution of sodium hydroxide: potassium hydroxide: sodium carbonate = 5:3:2 with a concentration of 15%, and the amount of compound alkali added is 1.3% of the material liquid volume; the compound enzyme is composed of acidic protease, alkaline protease and phospholipase, and the gradient enzymatic hydrolysis process is carried out according to the following steps: S1, adding alkaline protease and phospholipase (ratio of 9:2), the amount added is 3‰ of the dry matter mass, the reaction temperature is 45℃, and the reaction is carried out for 2.5 hours; S2, adding acidic protease, the amount added is 2‰ of the dry matter mass, and the reaction is carried out for 1.5 hours.

[0026] In step (2) of this embodiment, the homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, with a mass ratio of 4:7 between the sterol and the rice protein peptide. The amount of Ryzome channel agent added is 1.0‰ of the dry matter mass. The pre-assembly reaction conditions are 30°C for 2 hours, with the stirring speed controlled at 30 rpm to promote the formation of the helical complex.

[0027] In step (3) of this embodiment, the ultrasonic-high pressure homogenization is used for micronization treatment. The frequency of the ultrasonic treatment is 18MHz, and the first-stage pressure of the high pressure homogenization is 70MPa. The dual-enzyme system consists of β-amylase and TG enzyme in a mass ratio of 1:5. The amount of enzyme preparation added is 0.6‰ of the dry matter. The reaction temperature is 45℃ and the time is 6h.

[0028] In step (4) of this embodiment, the finished product processing technology is as follows: after vacuum dehydration and drying, it is crushed and passed through a 100-mesh sieve.

[0029] Example 2: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch includes the following steps: (1) Preparation of high-purity rice starch: High-purity rice starch was obtained through a two-stage treatment process combining compound alkali dissolution and compound enzymatic hydrolysis; (2) Homologous pre-assembly regulation: The high-purity rice starch obtained in step (1) is mixed with water to a concentration of 30% to obtain starch milk. The pH is adjusted to 8, and a homologous Ryzome channel agent is added to carry out a mild physical cross-linking reaction to regulate the formation of the helical complex of amylose, form internal channels, accelerate the water molecule penetration rate, and obtain pre-assembled high-purity rice starch emulsion. (3) Microparticle-assisted bio-enzymatic hydrolysis: The high-purity rice starch emulsion obtained in step (2) was adjusted to a concentration of 10% and pH 6, and microparticles were obtained by ultrasonic-high pressure homogenization to obtain nano starch particles; then, a dual-enzyme system was used to carry out restricted enzymatic hydrolysis to modify the starch structure and increase branch points to obtain high-viscosity anti-retrogradation rice starch emulsion. (4) Finished product processing: The high viscosity anti-retrogradation rice starch milk obtained in step (3) is processed to obtain high viscosity anti-retrogradation rice starch.

[0030] In this embodiment, the preparation process of high-purity rice starch in step (1) is as follows: using japonica rice as raw material, soaking and crushing it, adding water to a concentration of 8% and then adjusting the slurry, adding a compound alkali solution and reacting at room temperature for 2 hours, then adding compound enzymes stepwise for gradient enzymatic hydrolysis, and then washing and dehydrating to obtain high-purity rice starch; the mass ratio of the compound alkali is an aqueous solution of sodium hydroxide: potassium hydroxide: sodium carbonate = 2:1:1 with a concentration of 10%, and the amount of compound alkali added is 1.2% of the material liquid volume; the compound enzyme is composed of acidic protease, alkaline protease and phospholipase, and the gradient enzymatic hydrolysis process is carried out according to the following steps: S1, adding alkaline protease and phospholipase (ratio of 4:1), the amount added is 2‰ of the dry matter mass, the reaction temperature is 40℃, and the reaction is carried out for 1 hour; S2, adding acidic protease, the amount added is 1‰ of the dry matter mass, and the reaction is carried out for 1 hour.

[0031] In step (2) of this embodiment, the homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, with a mass ratio of 2:4 between the sterol and the rice protein peptide. The amount of Ryzome channel agent added is 0.5‰ of the dry matter mass. The pre-assembly reaction conditions are 25°C, 1.5h, and the stirring speed is controlled at 20rpm to promote the formation of the helical complex.

[0032] In step (3) of this embodiment, the ultrasonic-high pressure homogenization is used for micronization treatment. The frequency of the ultrasonic treatment is 15MHz, and the first-stage pressure of the high pressure homogenization is 60MPa. The dual-enzyme system consists of β-amylase and TG enzyme in a mass ratio of 1:6. The amount of enzyme preparation added is 0.2‰ of the dry matter. The reaction temperature is 40℃ and the time is 4h.

[0033] In step (4) of this embodiment, the finished product processing technology is as follows: after vacuum dehydration and drying, it is crushed and passed through a 100-mesh sieve.

[0034] Example 3: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch includes the following steps: (1) Preparation of high-purity rice starch: High-purity rice starch was obtained through a two-stage treatment process combining compound alkali dissolution and compound enzymatic hydrolysis; (2) Homologous pre-assembly regulation: The high-purity rice starch obtained in step (1) is mixed with water to a concentration of 35% to obtain starch milk. The pH is adjusted to 9, and a homologous Ryzome channel agent is added to carry out a mild physical cross-linking reaction to regulate the formation of the helical complex of amylose, form internal channels, accelerate the water molecule penetration rate, and obtain pre-assembled high-purity rice starch emulsion. (3) Microparticle-assisted bio-enzymatic hydrolysis: The high-purity rice starch emulsion obtained in step (2) was adjusted to a concentration of 15% and pH 7, and microparticles were obtained by ultrasonic-high pressure homogenization. Nano starch particles were then obtained by combining a dual-enzyme system for restricted enzymatic hydrolysis to modify the starch structure and increase branching points, resulting in high-viscosity anti-retrogradation rice starch emulsion. (4) Finished product processing: The high viscosity anti-retrogradation rice starch milk obtained in step (3) is processed to obtain high viscosity anti-retrogradation rice starch.

[0035] In this embodiment, the preparation process of high-purity rice starch in step (1) is as follows: using japonica rice as raw material, soaking and crushing it, adding water to a concentration of 15% and then adjusting the slurry, adding a compound alkali solution and reacting at room temperature for 4 hours, then adding compound enzymes stepwise for gradient enzymatic hydrolysis, and then washing and dehydrating to obtain high-purity rice starch; the mass ratio of the compound alkali is an aqueous solution of sodium hydroxide: potassium hydroxide: sodium carbonate = 3:3:1 with a concentration of 20%, and the amount of compound alkali added is 1.5% of the material liquid volume; the compound enzyme is composed of acidic protease, alkaline protease and phospholipase, and the gradient enzymatic hydrolysis process is carried out according to the following steps: S1, adding alkaline protease and phospholipase (ratio of 5:1), the amount added is 5‰ of the dry matter mass, the reaction temperature is 50℃, and the reaction is carried out for 4 hours; S2, adding acidic protease, the amount added is 3‰ of the dry matter mass, and the reaction is carried out for 2 hours.

[0036] In step (2) of this embodiment, the homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, with a mass ratio of 2:3 between the sterol and the rice protein peptide, and the amount of Ryzome channel agent added is 1.5‰ of the dry matter mass; the pre-assembly reaction conditions are 40℃, 3h, and the stirring speed is controlled at 50rpm to promote the formation of the helical complex.

[0037] In step (3) of this embodiment, the ultrasonic-high pressure homogenization is used for micronization treatment. The frequency of the ultrasonic treatment is 20MHz, and the first-stage pressure of the high pressure homogenization is 80MPa. The dual-enzyme system consists of β-amylase and TG enzyme in a mass ratio of 1:4. The amount of enzyme preparation added is 1‰ of the dry matter. The reaction temperature is 50℃ and the time is 10h.

[0038] In step (4) of this embodiment, the finished product processing technology is as follows: after vacuum dehydration and drying, it is crushed and passed through a 100-mesh sieve.

[0039] Comparative Example 1: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar to that in Example 1, except that in step (1), only a compound alkali dissolution process is used to obtain high-purity rice starch.

[0040] In this embodiment, the preparation process of high-purity rice starch in step (1) is as follows: using japonica rice as raw material, soaking and crushing it, adding water to a concentration of 12% and then adjusting the slurry, adding a compound alkali solution and reacting at room temperature for 3 hours, and then washing and dehydrating to obtain high-purity rice starch; the mass ratio of the compound alkali is an aqueous solution of sodium hydroxide: potassium hydroxide: sodium carbonate = 5:3:2 with a concentration of 15%, and the amount of compound alkali added is 1.3% of the material liquid volume.

[0041] Comparative Example 2: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar to that in Example 1, except that in step (1), only a compound enzymatic hydrolysis process is used to obtain high-purity rice starch.

[0042] In this embodiment, the preparation process of high-purity rice starch in step (1) is as follows: using japonica rice as raw material, soaking and crushing it, adding water to a concentration of 12% and then adjusting the slurry, adding a compound enzyme step by step for gradient enzymatic hydrolysis, and then washing and dehydrating to obtain high-purity rice starch; the compound enzyme is composed of acidic protease, alkaline protease and phospholipase, and the gradient enzymatic hydrolysis process is carried out according to the following steps: S1, adding alkaline protease and phospholipase (ratio of 9:2), the amount added is 3‰ of the dry matter mass, the reaction temperature is 45℃, and the reaction is carried out for 2.5h; S2, adding acidic protease, the amount added is 2‰ of the dry matter mass, and the reaction is carried out for 1.5h.

[0043] Comparative Example 3: A process for preparing a molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in its specific steps to that of Example 1, except that in step (2): (2) Homologous pre-assembly control: The high-purity rice starch obtained in step (1) is mixed with water to a concentration of 32% to obtain starch milk. The pH is adjusted to 8.5, and the mixture is stirred at 30℃ and 30rpm for 2 hours to obtain pre-assembled high-purity rice starch emulsion.

[0044] Comparative Example 4: A process for preparing a molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in specific steps to that of Example 1, except that the homologous Ryzome channel agent in step (2) is different: In step (2) of this embodiment, the homologous Ryzome channel agent is homologous rice sterol, and the amount of Ryzome channel agent added is 1.0‰ of the dry matter mass; the pre-assembly reaction conditions are 30℃, 2h, and the stirring speed is controlled at 30rpm to promote the formation of the helical complex.

[0045] Comparative Example 5: A process for preparing a molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in specific steps to that of Example 1, except that the homologous Ryzome channel agent in step (2) is different: In step (2) of this embodiment, the homologous Ryzome channel agent is a homologous rice protein peptide, and the amount of Ryzome channel agent added is 1.0‰ of the dry matter mass; the pre-assembly reaction conditions are 30℃, 2h, and the stirring speed is controlled at 30rpm to promote the formation of the helical complex.

[0046] Comparative Example 6: A process for preparing a molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in its specific steps to that of Example 1, except that in step (2): In step (2) of this embodiment, the homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, with a mass ratio of 4:7 between the sterol and the rice protein peptide. The amount of Ryzome channel agent added is 0.5‰ of the dry matter mass. The pre-assembly reaction conditions are 30°C for 2 hours, with the stirring speed controlled at 30 rpm to promote the formation of the helical complex.

[0047] Comparative Example 7: A process for preparing a molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in its specific steps to that of Example 1, except that in step (2): In step (2) of this embodiment, the homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, with a mass ratio of 4:7 between the sterol and the rice protein peptide. The amount of Ryzome channel agent added is 1.5‰ of the dry matter mass. The pre-assembly reaction conditions are 30°C for 2 hours, with the stirring speed controlled at 30 rpm to promote the formation of the helical complex.

[0048] Comparative Example 8: A process for preparing a molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in its specific steps to that of Example 1, except that in step (2): In step (2) of this embodiment, the homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, with a mass ratio of 4:7 between the sterol and the rice protein peptide. The amount of Ryzome channel agent added is 0.3‰ of the dry matter mass. The pre-assembly reaction conditions are 30℃ for 2 hours, with the stirring speed controlled at 30 rpm to promote the formation of the helical complex.

[0049] Comparative Example 9: A process for preparing a molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar to that in Example 1, except that step (3) is not included.

[0050] Comparative Example 10: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in specific steps to that of Example 1, except that step (3) only involves micronization treatment, i.e.: (3) Microparticle-assisted bio-enzymatic hydrolysis: The high-purity rice starch emulsion obtained in step (2) was adjusted to a concentration of 12% and pH 6.5, and microparticles were obtained by ultrasonic-high pressure homogenization. Then, it was kept at 45℃ for 6 hours to obtain high-viscosity anti-retrogradation rice starch emulsion.

[0051] Comparative Examples 11-14: A process for preparing molecularly oriented modified high-viscosity, anti-retrogradation rice starch is similar in specific steps to that of Example 1, except that step (3) involves only enzymatic hydrolysis. (3) Microparticle-assisted enzymatic hydrolysis: The high-purity rice starch emulsion obtained in step (2) was adjusted to a concentration of 12% and pH 6.5, and a restricted enzymatic hydrolysis reaction was carried out using a dual-enzyme system to modify the starch structure, increase branching points, and obtain a high-viscosity, anti-retrogradation rice starch emulsion. Specifically:

[0052] The rice starch obtained after relevant treatments in the preparation process of high-purity rice starch was tested in parallel, and the relevant indicators are shown in the table below:

[0053] Based on the relevant indicators of Comparative Examples 1, 2, and 1 above, it is evident that the processing technology of Example 1 exhibits the best performance: it significantly reduces impurities such as protein and fat in starch, substantially increases whiteness and dry-basis starch content, ensuring high product purity, which is the foundation for achieving high viscosity and anti-retrogradation of rice starch. The above examples and comparative examples used japonica rice as raw material. In other examples, the product indicators of starch obtained using indica rice, glutinous rice, or brown rice are comparable to those of the above examples and comparative examples; therefore, no further examples will be provided in this invention.

[0054] Under the same conditions, the water holding capacity and oil holding capacity of rice starch (obtained by drying the pre-assembled high-purity rice starch emulsion at 50°C and then pulverizing) in the high-purity rice starch emulsion obtained in step (2) were tested, and the results are shown in the table below: Handling method Rice starch water retention rate % Rice starch oil retention rate % Comparative Example 3 81.13±0.52 74.33±1.05 Comparative Example 4 85.42±0.98 78.22±1.36 Comparative Example 5 84.29±1.01 79.57±0.92 Example 1 90.91±0.67 88.64±0.81 Comparative Example 6 89.54±0.83 87.40±0.72 Comparative Example 7 91.02±0.77 88.58±0.80 Comparative Example 8 88.92±0.64 85.87±1.24 As shown in the table above, the data from Examples 1 and Comparative Examples 6-8 indicate that the water-holding capacity and oil-holding capacity of rice starch were significantly higher after the addition of the homologous channel agent than in Comparative Example 3, and even higher than after the addition of a single channel agent. The main reason is that the rice sterol and rice protein peptides in the homologous channel agent work synergistically to more effectively improve the arrangement of starch molecules, enhance the exposure of their hydrophilic groups, thereby improving water-holding capacity and lipid adsorption and stabilization. Simultaneously, the combined use of the two promotes the formation of a more stable network structure on the surface of starch granules, further improving water-holding capacity and system stability. In Comparative Example 8, although the amount of homologous channel agent added was lower, and the water-holding capacity was slightly lower than in Examples 1 and Comparative Examples 6-7, it was still significantly higher than the untreated group and the single-component treatment group, indicating that even at low doses, the synergistic effect of the two is still significant.

[0055] These results demonstrate that homologous channel agents, at appropriate dosages, can significantly enhance the dual hydrophilic and lipophilic properties of starch. The simultaneous increase in water and oil holding capacity reflects that the starch granule structure becomes more porous and its surface activity is enhanced after synergistic modification, which is beneficial for the adsorption and retention of water and oil. This characteristic is of great significance for developing foods with high rehydration capacity and high emulsification stability. Furthermore, the mild reaction conditions at 35℃ ensured that the original physicochemical properties of starch were not damaged, aligning with the trend of green processing.

[0056] Comparison of Brabant curves of rice starch in high-purity rice starch emulsion obtained in step (2) under the same conditions: The Brabender content of rice starch obtained by the above different treatments was determined at 6%, with a sample size of 500g. The resulting spectra, peak viscosity, and retrogradation values ​​are shown below:

[0057] As shown in the above charts, the data from Example 1 and Comparative Example 8 indicate that the peak viscosity of the treatment group with added homologous channel agents was significantly higher than that of Comparative Examples 3-5, with Example 1 reaching 621 BU. This suggests that starch absorbs water and swells more easily during gelatinization, resulting in more complete release of molecular chains. Regarding retrogradation values, both Example 1 and Comparative Example 8 showed significantly lower values ​​than Comparative Example 3, indicating that the homologous channel agents effectively inhibit molecular rearrangement during starch cooling and reduce retrogradation tendency. These results further verify that the synergistic effect of rice sterols and rice protein peptides can stabilize the starch gel network structure, improve thermal paste stability, and delay aging. This property helps improve the storage quality of rice products, extend shelf life, and provides technical support for the development of ready-to-eat, shelf-stable starch-based foods.

[0058] Analysis of the Brabender curve trend shows that the viscosity curve of Example 1 is more stable, indicating that its starch paste exhibits superior viscosity stability during heating and heat preservation, and is less prone to shear thinning or structural disintegration. This rheological property is beneficial for controlling the consistency of texture during food processing, and is particularly suitable for processes such as high-temperature sterilization and long-term heat preservation. Simultaneously, the synergistic effect of a lower retrogradation value and a higher peak viscosity allows the final product to maintain a soft texture and good elasticity after cooling, effectively alleviating common problems in rice products such as hardening and water separation.

[0059] Comparison of electron micrographs of rice starch obtained by different processing methods: The rice starch samples obtained in Comparative Example 3 and Example 1 were subjected to SEM electron microscopy. The electron microscopy results are as follows: Figure 1 As shown.

[0060] pass Figure 1A comparison between Comparative Example 3 and Example 1 revealed that the intervention of the homologous channel agent can enter the amorphous region of starch granules, disrupt some intermolecular hydrogen bonds, and make the branched structure of amylopectin easier to unfold and absorb water during gelatinization. In addition, it can disrupt the crystalline region of amylose to a certain extent, reduce the possibility of molecular rearrangement and crystallization, and form a denser molecular network with a higher degree of entanglement. Ultimately, it achieves an increase in peak starch viscosity and a decrease in retrogradation value at the structural level.

[0061] Comparison of rice starch granule morphology before and after micronization treatment: The rice starch obtained from Comparative Example 9 and Comparative Example 10 (the high-viscosity, anti-retrogradation rice starch emulsion obtained in step 3 was dried at 50℃ and pulverized) was compared under the same conditions. The changes in the particle morphology of the rice starch before and after micronization treatment were analyzed. Results Figure 2 As shown.

[0062] Electron microscopy results from Comparative Examples 9 and 10 show that the rice starch granules in Comparative Example 10, after micronization treatment, exhibit a finer and more uniform morphology compared to the untreated Comparative Example 9. The starch granules in Comparative Example 9 are larger, easily forming starch clusters and exhibiting some irregular bumps; while the starch granules in Comparative Example 10 are significantly finer, with blurred and uniform boundaries between granules. This refinement indicates that micronization effectively breaks down large starch granules, transforming them into smaller particles, thereby increasing the specific surface area of ​​the starch granules and providing more sites for subsequent enzymatic hydrolysis.

[0063] Furthermore, numerous tiny pores and cracks were observed on the surface of the starch particles in Comparative Example 10. These structural features are more conducive to the penetration and action of enzyme molecules, promoting enzymatic hydrolysis. In contrast, the starch granules in Comparative Example 9 lacked such microstructures.

[0064] Meanwhile, micronization also improved the dispersibility of starch granules. In Comparative Example 10, the starch microparticles were uniformly dispersed in the field of view without obvious agglomeration; while in Comparative Example 9, although the starch granules were also relatively dispersed, some larger agglomerates were present overall. This improvement in dispersibility helps to enhance the stability and flowability of starch in solution, laying the groundwork for subsequent processing.

[0065] Comparison of starch granule sizes:

[0066] Combination Figure 3 , Figure 4As shown in the particle size results of Comparative Examples 9 and 10 in the table above, the D10, D50, and D90 values ​​of the rice starch granules in Comparative Example 10, after micronization treatment, all changed significantly compared to the untreated Comparative Example 9. Specifically, the D10 value increased slightly, indicating that micronization treatment increased the number of smaller particle sizes in the starch granules, but the overall size remained at a fine level; the D50 value decreased slightly, indicating that the medium-sized particle size portion of the treated starch granules shifted towards a finer size; while the D90 value decreased significantly, from 56.45 μm to 10.86 μm. This fully demonstrates that micronization treatment can significantly reduce the maximum particle size of starch granules, making the particle distribution more uniform and fine. This reduction in particle size and uniformity of distribution further verifies the refining effect of micronization treatment on starch granules, providing a more ideal particle basis for subsequent enzymatic hydrolysis.

[0067] Comparison of the dispersibility of starch granules: The dispersion of rice starch granules in Comparative Example 9 and Comparative Example 10 under a microscope at 400x magnification is as follows: Figure 5 As shown.

[0068] A comparison of the results from Comparative Example 9 and Comparative Example 10 shows that the particle dispersibility of rice starch was significantly improved after micronization treatment. In Comparative Example 9, the starch particles exhibited a certain degree of agglomeration, with some particles sticking together to form aggregates of varying sizes, resulting in uneven particle distribution. In contrast, in Comparative Example 10, the micronized starch particles were uniformly dispersed in the field of view, with almost no obvious aggregates; the boundaries between particles were clear, and each particle existed independently.

[0069] Performance comparison of biological enzymatic hydrolysis: Detection method: Nuclear magnetic resonance (NMR) method. 20 mg of powder sample was placed in a 1.5 mL centrifuge tube, 340 μL LDMSO-D6 and 170 μL D2O were added and mixed well before being added to the NMR tube. The NMR tube was boiled in water for 5 min until the inside became transparent, and then sonicated for 10 min to remove air bubbles. Instrument: AVANCE NEO 600MHz The degree of branching in comparative examples 11-14 was measured, and the results are shown below:

[0070] The corresponding NMR chemical shift-intensity plot is as follows: Figure 6 As shown.

[0071] From the table above and Figure 6It is evident that different enzyme preparations and ratios have significant effects on the branching degree of rice starch. Comparative Example 11, treated with only β-amylase, showed a branching degree of 5.15%; Comparative Example 12, treated with only TG enzyme, showed a slight increase in branching degree to 5.21%. When a combined enzymatic hydrolysis of β-amylase and TG enzyme was used (Comparative Examples 13 and 14), the branching degree significantly increased to 5.97% and 5.94%, respectively, indicating that the combined enzymatic hydrolysis more effectively promoted the formation of starch branching structures through a synergistic effect. Comparative Example 14, even with a reduced total amount of enzyme preparation, maintained a similar branching degree to Comparative Example 13.

[0072] These results indicate that the synergistic mechanism of β-amylase and TG enzyme can efficiently cleave amylose molecular chains and promote the regeneration and extension of amylopectin. This increased branching degree helps to improve the gelatinization properties and anti-retrogradation ability of starch.

[0073] Comparison of branching degree of rice starch obtained by different treatment methods: Based on Comparative Examples 11-14, the optimal conditions for enzymatic hydrolysis (Comparative Example 13) were selected. Example 1 (microparticle-assisted enzymatic hydrolysis) was obtained based on this. The degree of branching was compared between Comparative Example 10 and Example 1, and the results are as follows:

[0074] From the above table and Figure 6 As can be seen, the degree of branching in Example 1 was significantly higher than that in Comparative Example 10. This difference indicates that the synergistic effect of micronization and enzymatic hydrolysis can more effectively promote the formation of starch branching structures. Micronization treatment provides more sites for enzymatic hydrolysis by refining starch granules and increasing specific surface area; while in the enzymatic hydrolysis process, the combined use of β-amylase and TG enzyme further promotes the regeneration and extension of amylopectin. This dual mechanism significantly improves the degree of starch branching in Example 1, thereby helping to improve the gelatinization properties and resistance to retrogradation of starch.

[0075] Comparison of water and oil holding capacity of rice starch obtained by different processing methods The water-holding and oil-holding capacities of rice starch in Comparative Examples 10, 13, and Example 1 were measured under the same conditions, and the results are shown below: Handling method Rice starch water retention rate % Rice starch oil retention rate % Comparative Example 10: Micronization only 91.02±0.46 88.71±1.02 Comparative Example 13: Enzymatic hydrolysis of compound organisms only 91.41±0.78 90.23±0.81 Example 1: Microparticle-assisted bioenzymatic hydrolysis 96.78±0.65 91.47±0.51 As shown in the table above, the water-holding and oil-holding capacities of the rice starch in Example 1 were significantly higher than those in Comparative Examples 10 and 13. This result indicates that the synergistic effect of micronization and enzymatic hydrolysis not only optimized the microstructure of starch granules but also significantly enhanced their water- and oil-holding capacity. Micronization, by refining the particles and increasing the specific surface area, provides more sites for enzymatic hydrolysis, promoting the unfolding of starch molecular chains and water absorption. In the enzymatic hydrolysis process, the combined use of β-amylase and TG enzyme further disrupted the crystalline regions of amylose, reducing the possibility of molecular rearrangement and crystallization, while simultaneously forming a denser, more entangled molecular network. This dual-action mechanism enables the starch of Example 1 to form a more stable gel network after absorbing water, effectively locking in moisture and oil, exhibiting excellent water- and oil-holding properties.

[0076] Comparison of Brabender results of rice starch obtained by different treatment methods The Brabender starch gelatinization curves of rice starch from Comparative Examples 10, 13, and Example 1 were determined, and the results are shown below: Handling method Brabender peak viscosity / BU Braband Resurrection Value / BU Comparative Example 10: Micronization only 682 86 Comparative Example 13: Enzymatic hydrolysis of compound organisms only 827 67 Example 1: Microparticle-assisted bioenzymatic hydrolysis 932 72 As can be seen from the above charts, the rice starch of Example 1 exhibited the highest peak viscosity (932 BU) and the lowest retrogradation value (72 BU) in the Brabender test, significantly superior to Comparative Examples 10 and 13. This result further verifies the synergistic effect of micronization and enzymatic hydrolysis: micronization, by refining the particles and increasing the specific surface area, provides more sites for enzymatic hydrolysis, promoting the unfolding and water absorption of starch molecular chains; while in the enzymatic hydrolysis process, the combined use of β-amylase and TG enzyme further disrupts the crystalline regions of amylose, reducing the possibility of molecular rearrangement and crystallization, while forming a denser and more entangled molecular network.

[0077] Comparison of gel hardness of rice starch obtained by different processing methods The rice starch obtained in Comparative Examples 10, 13, and Example 1 was prepared into a 10% starch slurry, heated into a starch paste, and then cooled to obtain a starch gel. The gel hardness of the starch gel (mainly used to characterize the retrogradation of starch) was measured, and the results are shown in the table below: Handling method Gel hardness / gf Comparative Example 10: Micronization only 112.55±3.21 Comparative Example 13: Enzymatic hydrolysis of compound organisms only 81.73±2.70 Example 1: Microparticle-assisted bioenzymatic hydrolysis 52.38±3.06 The data comparison above shows that the rice starch gel hardness of Example 1 is significantly lower than that of Comparative Examples 10 and 13. Gel hardness is an important indicator of starch retrogradation; a lower value indicates less starch retrogradation. This result fully demonstrates that the starch of Example 1 is less likely to form a rigid gel structure during cooling, thus exhibiting superior anti-retrogradation properties. This shows that the synergistic effect of micronization and enzymatic hydrolysis can effectively inhibit starch retrogradation.

[0078] Application tests were conducted on the high-viscosity, anti-retrogression rice starch obtained by this invention. The application environments were yogurt and bread.

[0079] As a thickener in yogurt: The rice starch obtained in Comparative Example 3 and the rice starch obtained in Example 1 were added as thickeners to the low-fat yogurt system at a concentration of 3.5%. The formulation model of the low-fat yogurt is shown in the table below: Table of Low-Fat Yogurt Recipe Model

[0080] The evaluation criteria for product sensory assessment are detailed in the table below:

[0081] The results of the product sensory evaluation are as follows: Figure 11 As shown in the results, in the low-fat yogurt system, there were no statistically significant differences in any of the measured indicators between the Example 1 group (with added high-viscosity anti-retrogradation rice starch) and the PC group (full-fat control group) (P>0.05), indicating that there was little difference in product characteristics and quality performance between the two groups. Therefore, high-viscosity anti-retrogradation rice starch performs excellently as a thickener in the low-fat yogurt system, with all indicators similar to the full-fat control group, making it an ideal choice for a low-fat yogurt thickener.

[0082] Comparison of anti-aging applications in bread: Rice starch from Comparative Example 3 and Rice Starch from Example 1 were added to the toast ingredient system at a concentration of 10% to prepare toast bread. The recipe model for the toast bread is shown in the table below: Based on 100% high-gluten flour, other ingredients are proportioned by weight percentage, making it easy to adjust the amount as needed.

[0083] Toast bread recipe model

[0084] The sensory evaluation method for the prepared toast is as follows: Evaluation indicators Indicator Definition Scoring criteria (1-5 points) Color The bread's surface and interior have uniform color and a natural sheen, with no abnormal hues. 1 point: Too light / burnt, with color spots and a dark cut surface; 3 points: Relatively uniform color, average luster, no obvious color spots; 5 points: Uniform and natural golden yellow, consistent color on the cut surface, soft luster. Appearance Overall shape regularity, uniformity of pores after slicing, and absence of surface cracks or collapse. 1 point: Severe collapse / deformation, uneven pore size (excessively large pores / dense clumps); 3 points: Generally regular shape, a few pores are slightly larger, no collapse; 5 points: Regular shape, fine and uniform pores, smooth surface without cracks. Rich wheat aroma The natural wheat aroma is fresh and rich, with no off-odors. 1 point: No wheat aroma, with a fermented / rancid smell; 3 points: Mild wheat aroma, no off-odor; 5 points: Fresh and rich wheat aroma, pure and without any impurities. Softness The speed of rebound when pressed, the fluffiness upon entry, and the effort required to chew. 1 point: Does not spring back when pressed, too hard and dense, difficult to chew; 3 points: Rebounds slowly, average fluffiness, no obvious difficulty in chewing; 5 points: Rebounds quickly, fluffy in the mouth, easy to chew. chewiness and toughness The chewy texture, elasticity, and whether it sticks to teeth or crumbles when chewing. 1 point: Soft / brittle, sticky to teeth or crumbly; 3 points: Slightly chewy, not sticky to teeth, small amount of crumbs; 5 points: Moderately chewy, elastic when stretched, not sticky to teeth, no crumbs. Humidity The initial moist sensation upon entry, the degree of dryness of the internal tissue, and whether it causes choking. 1 point: Dry and rough inside, choking sensation upon entry; 3 points: Moderate moisture, no choking sensation, slightly rough; 5 points: Moist and smooth, not dry inside, smooth texture. Flavor purity The harmony of wheat aroma and sweetness (if added), without any off-flavors, and a refreshing aftertaste. 1 point: Has a bitter / sour taste or other off-flavors, with a heavy aftertaste; 3 points: Relatively pure flavor, with a generally harmonious balance of malt and sweetness, and a moderate aftertaste; 5 points: Pure flavor, with a prominent malt aroma (or a harmonious balance of sweetness), and a refreshing aftertaste. The results of the product sensory evaluation are as follows: Figure 12 As shown, the sliced ​​state diagram of the obtained product is as follows. Figure 13As shown in the results, in the toast bread system, the group in Example 1, which added high-viscosity anti-retrogradation rice starch, was significantly better than the control group in all sensory evaluation indicators, including appearance, softness, chewiness and toughness, and moisture. Especially in terms of softness and moisture, the group in Example 1 exhibited a quality closer to the ideal state; its bread rebounded quickly after being pressed, was fluffy and moist in the mouth, did not have a dry internal structure, and had a smooth texture without any choking sensation. This indicates that the addition of high-viscosity anti-retrogradation rice starch effectively improved the texture and taste of the bread and delayed the staling process. Therefore, the application of high-viscosity anti-retrogradation rice starch as an anti-staling agent in bread has significant effects.

[0085] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any other way. Any simple modifications and substitutions made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A process for the preparation of a molecularly orientated modified high viscous retrograded rice starch, characterized in that, The method comprises the following steps: (1) Preparation of high-purity rice starch: high-purity rice starch is prepared by a two-stage processing technology combining complex alkali dissolution and complex enzymatic hydrolysis; (2) Homologous pre-assembly regulation: the high-purity rice starch obtained in step (1) is slurried with water to obtain a starch milk, and a homologous Ryzome channel agent is added to perform a mild physical crosslinking reaction, so as to regulate the formation of amylose helical complexes, form internal channels, accelerate the penetration speed of water molecules, and obtain a pre-assembled high-purity rice starch emulsion; (3) Microparticulation and synergistic biological enzymatic hydrolysis: the high-purity rice starch emulsion obtained in step (2) is regulated, subjected to microparticulation treatment by ultrasonic-high pressure homogenization, and then subjected to limited enzymatic hydrolysis reaction in combination with a double enzyme system, so as to modify the starch structure, increase the branch points, and obtain a high-viscosity anti-retrogradation rice starch milk; (4) Product processing: the high-viscosity anti-retrogradation rice starch milk obtained in step (3) is subjected to product processing to obtain a high-viscosity anti-retrogradation rice starch.

2. The manufacturing process according to claim 1, characterized in that, In step (1), the high-purity rice starch is prepared as follows: rice or broken rice is used as raw material, soaked and crushed, then slurried, a complex alkali solution is added, and reacted at room temperature for 2-4 h, then a complex enzyme is added for gradient enzymatic hydrolysis, and then washed and dehydrated to obtain high-purity rice starch.

3. The manufacturing process of claim 2, wherein, The rice or broken rice is one of indica rice, japonica rice, glutinous rice and brown rice, and the concentration of the slurry after crushing is 8%-15%; the complex alkali solution is a complex alkali aqueous solution, and the concentration is 10-20%, the mass ratio of the complex alkali is sodium hydroxide: potassium hydroxide: sodium carbonate = 2-3: 1-3: 1, and the addition amount of the complex alkali is 1.2-1.5% of the amount of the slurry.

4. The manufacturing process of claim 2, wherein, The complex enzyme is composed of acid protease, alkaline protease and phospholipase, and the gradient enzymatic hydrolysis process is performed according to the following steps: S1, adding alkaline protease and phospholipase (ratio of 4-5:1), addition amount is 2-5‰ of the dry matter mass, reaction temperature is 40-50℃, and reaction time is 1-4 h; S2, adding acid protease, addition amount is 1-3‰ of the dry matter mass, and reaction time is 1-2 h.

5. The manufacturing process of claim 1, wherein, In step (2), the concentration of the starch milk slurry is 30-35%, and the pH is adjusted to 8-9.

6. The manufacturing process of claim 5, wherein, The homologous Ryzome channel agent is composed of homologous rice sterol and rice protein peptide, and the mass ratio of sterol to rice protein peptide is 2:3-4, and the addition amount of the Ryzome channel agent is 0.5-1.5‰ of the dry matter mass; the pre-assembly reaction is performed at 25-40℃ for 1.5-3 h, and the stirring speed is controlled at 20-50 rpm.

7. The manufacturing process of claim 1, wherein, In step (3), the high-purity rice starch emulsion is regulated as follows: the concentration is adjusted to 10-15%, and the pH is adjusted to 6-7.

8. The manufacturing process of claim 7, wherein, The ultrasonic-high pressure homogenization is used for microparticulation treatment, the frequency of the ultrasonic is 15-20 MHz, and the first-stage pressure of the high-pressure homogenization is 60-80 MPa; the double enzyme system is composed of beta-amylase and TG enzyme with a mass ratio of 1:4-6, the addition amount of the enzyme preparation is 0.2-1‰ of the dry matter, the reaction temperature is 40-50℃, and the reaction time is 4-10 h.

9. The manufacturing process of claim 1, wherein, The finished product processing process in step (4) is: vacuum dewatering, drying, and then crushing to pass through a 100-mesh sieve.

10. A high-viscosity and retrogradation-resistant rice starch prepared by the preparation process of the molecular orientation modified high-viscosity and retrogradation-resistant rice starch according to any one of claims 1-9.

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