Preparation process of molecular directed modification type high-viscosity anti-retrogradation rice starch and high-viscosity anti-retrogradation rice starch
By combining alkali dissolution, enzymatic hydrolysis, homologous Ryzome channel agents, and ultrasonic-high pressure homogenization, the problems of unstable viscosity and retrogradation of rice starch were solved, and high-viscosity, anti-retrogradation rice starch was prepared, which improved the texture stability and shelf life of food products.
Patent Information
- Application Number
- CN202511878256.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-12
- Publication Date
- 2026-03-10
AI Technical Summary
Existing technologies struggle to address the instability and retrogradation of rice starch viscosity, leading to a decline in food product quality. Furthermore, existing modification technologies present challenges related to safety, cost, and difficulty in process control.
A two-stage treatment process combining compound alkali dissolution and compound enzymatic hydrolysis is adopted. Physical cross-linking is performed by combining homologous Ryzome channel agents, micronization is performed by ultrasonic-high pressure homogenization, and enzymatic hydrolysis is performed by a dual-enzyme system to modify the starch structure and form high-viscosity, anti-retrogradation rice starch.
It significantly improves the viscosity and anti-retrogradation ability of rice starch, enhances the water holding capacity and branching degree of starch, reduces the retrogradation value, and improves the texture stability and shelf life of food products.