6 results about "Digestible starch" patented technology

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

This invention discloses a starch-quercetin complex enzymatic hydrolysate, its preparation method, and its application, relating to the field of starch preparation technology. The preparation method of the starch-quercetin complex enzymatic hydrolysate includes the following steps: mixing starch and water, heating and gelatinizing to obtain a starch paste; mixing the starch paste and quercetin, stirring to obtain a starch-quercetin complex gel; and mixing the starch-quercetin complex gel and pullulanase under pullulanase enzymatic hydrolysis temperature and pH conditions to perform enzymatic debranching reaction, obtaining the starch-quercetin complex enzymatic hydrolysate. By mixing starch and quercetin to form a complex before enzymatic debranching treatment, the local inhibitory effect of quercetin on the starch debranching process is utilized, achieving directional regulation of starch chain length distribution, selectively enriching the long branches in DP25-76, ultimately reducing the content of rapidly digestible starch and increasing the content of slowly digestible starch and resistant starch, thus altering the digestibility of starch.

This invention discloses a clean modification process for yam starch with high slow-digestible starch content, belonging to the field of clean starch modification technology. It aims to solve the problems of existing modification processes relying on exogenous additives, high costs, and difficulty in balancing starch digestibility and stability. This invention uses fresh yam as raw material and obtains a co-precipitation system retaining endogenous mucoprotein through isoelectric point sedimentation. Based on this, vacuum alternating pulsed steam treatment is used, utilizing pressure difference and thermal effects to promote the migration of endogenous proteins at the starch particle interface and construct a stable composite structure. Subsequently, annealing is performed under high humidity conditions to induce ordered rearrangement of molecular chains. This process, without adding exogenous substances, precisely controls the starch structure, significantly increases the slow-digestible starch content, and improves the processing stability of the product. It has advantages such as being green and clean, highly safe, and highly functional.

This invention provides a method for preparing a black rice starch-anthocyanin complex and its application, comprising the following steps: mixing black rice starch and anthocyanins, and extruding the mixture using a twin-screw extruder to obtain the complex; wherein the amount of anthocyanins added is 0.5-5% of the weight of the black rice starch; the anthocyanins are cyanidin-3-O-glucoside or crude anthocyanins extracted from black rice. This invention regulates the starch molecular structure through cyanidin-3-O-glucoside or crude anthocyanins, reducing rapidly digestible starch, increasing resistant starch content, and lowering the predicted glycemic index, and can be widely applied to the development of low-GI foods, diabetic supplements, and functional staple foods.

The invention relates to the technical field of food processing, and particularly discloses a processing technology for improving digestion resistance of corn flour by hydrolyzing endogenous protein. The process comprises the following steps: by taking corn kernels as a raw material, soaking the corn kernels in warm water for more than 24 hours to soften the corn kernels, crushing and sieving the corn kernels, taking screen underflow, centrifuging and concentrating the screen underflow, and regulating and controlling a reaction system according to different protease characteristics: when alkaline protease is adopted, the pH value is 7.0-10.5, the temperature is 35-60 DEG C, the enzyme dosage is 0.1%-0.2%, the substrate concentration is 5%-25%, and the reaction time is 1-12 hours; when papain is adopted, the pH is 3.0-9.5, the temperature is 55-65 DEG C, the enzyme dosage is 0.1%-2.0%, the substrate concentration is 1%-20%, and the reaction time is 1-12 hours; when pepsin is adopted, the pH is 1.5-5.0, the temperature is 40-50 DEG C, the enzyme dosage is 1%-6%, the substrate concentration is 1%-10%, and the reaction time is 2-6 hours. And after enzymolysis treatment, freeze-drying to obtain the anti-digestion corn flour. According to the method, the endogenous protein is subjected to directional enzymolysis to generate small molecule peptide with amylase inhibitory activity, so that the contents of slowly digestible starch and resistant starch in the corn flour are remarkably increased.

The invention discloses a method for improving the cooking quality of brown rice through microwave combined circulating water permeation pretreatment, and belongs to the technical field of food processing. The method comprises the following steps: firstly adjusting the initial moisture of brown rice, then carrying out circulating water permeation treatment and microwave treatment in sequence, controlling the single water spraying amount and the water treatment temperature, humidity and time, then carrying out microwave treatment, and then carrying out multiple times of circulation. Through the synergistic effect of the microwave heat effect and water permeation, on the premise that the cortex is kept intact, uniform gaps and efficient water channels are formed in the interface of the cortex and endosperm, insoluble dietary fibers are promoted to be converted into soluble dietary fibers, the content of resistant starch and slowly digestible starch is increased, the amylose content and the enthalpy value are reduced, and the dietary fiber content is improved. The heat stability of the starch paste is enhanced. The cooking time of the processed brown rice is shortened, the hardness is reduced, the elasticity is improved, and the sensory score reaches 80.47. The method is efficient, green, free of residues and suitable for industrial production.