25 results about "Digestible starch" patented technology

The invention belongs to the technical field of microcapsule preparation and probiotic embedding, and particularly relates to a potato resistant starch-based lactobacillus plantarum microcapsule as well as a preparation method and application thereof. The preparation method comprises the following steps: S1, preparing the potato type II resistant starch; s2, preparing a bacterial suspension; and S3, preparing the lactobacillus plantarum embedded microcapsule. The potato starch is subjected to enzymolysis and drying treatment to obtain the potato type II resistant starch, and digestible starch components can be specifically eliminated; then, potato type II resistant starch, sodium alginate, Tween 80, soybean oil and calcium chloride are used for forming an embedding system for embedding lactobacillus plantarum, a compact and stable microcapsule network structure is constructed, the microcapsule network structure is good in stability and not prone to digestion, absorption and decomposition, the ionic crosslinking-hydrogen bond synergistic interaction is achieved, and the lactobacillus plantarum microcapsule is prepared. The embedding effect and the survival rate of the lactobacillus plantarum are improved.

The present invention belongs to the field of biotechnology and specifically relates to mutants of glucosyltransferases and their applications. The mutants of the glucosyltransferases are obtained by combining the amino acid sequence of the glucosyltransferase shown in SEQ ID NO.1 with only one or more of the following mutations: Q60S, Q60A, Q60M, Y452I, Y452V, Y452R, R455K, R455I, R455V, and R455H. Compared to the wild-type, the glucosyltransferase mutants obtained by the present invention have significantly improved catalytic activity and can catalyze maltose to produce maltooligosaccharides. They can be used in the preparation of modified starch to increase the content of slowly digestible starch and resistant starch. Therefore, the present invention has high application value.

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.

The invention discloses a preparation method of a fermented chickpea rice steamed sponge cake, which comprises the following steps: step 1, putting 50-90g of rice flour, 10-20g of fermented chickpea powder, 20-40g of flour, 0.8-1.6 g of dry yeast and 15-25g of white granulated sugar into a basin, slowly adding 80-120ml of warm water at 40 DEG C, and fully stirring and mixing until the mixture is pasty in uniform color; step 2, covering with a preservative film, placing in a fermentation box, and fermenting for 1.5-2.5 h under the conditions that the temperature is 35 DEG C and the humidity is 75%; 3, pouring the exhausted paste into molds, wherein 50g of the paste is poured into each mold; step 4, covering the rice cake with a film, cooking, steaming for 20-30 minutes with big fire, and braising for 2-5 minutes; and taking out and standing for 20-40 minutes to obtain a finished product. According to the preparation method of the fermented chickpea rice steamed sponge cake, the content of total starch and digestible starch of the rice steamed sponge cake can be remarkably reduced, the content of resistant starch is increased, the daily intake of staple food starch of an eater is effectively controlled, the glycemic index of the rice steamed sponge cake can be reduced, the hydrolysis rate can be slowed down, and the blood sugar of the eater can be better controlled.

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.

The present invention discloses a cooking device, which relates to the technical field of cooking equipment. The cooking device includes a cooking body, the cooking body forming a cavity open to one side; an oven door, disposed on the cooking body and located at the open end of the cavity, the oven door and the cavity defining a cooking cavity. The oven door includes: an oven door body, the oven door body having a first ventilation portion and a second ventilation portion connecting the cooking cavity and the outside of the oven door body; and a ventilation assembly, disposed on the oven door body. The ventilation assembly can selectively open or close the first ventilation portion and the second ventilation portion, and the ventilation assembly can exhaust gas in the cooking cavity to the outside through one of the first ventilation portion and the second ventilation portion. The cooking device can connect the cooking cavity to the outside of the cooking device during cooking, thereby exhausting moisture and water from the cooking cavity while increasing the oxygen content in the cooking cavity, thereby increasing the content of slowly digestible starch and resistant starch in steamed pasta, and improving the crispness and coloring of baked ingredients.

The invention provides a method for predicting the content of resistant starch. The method for predicting the content of the resistant starch comprises the following steps: hydrolyzing a powdery sample to be detected through a water bath to obtain a hydrolysate; adding enzymatic hydrolysate into the hydrolysate for digestion reaction to obtain reaction liquid; respectively digesting for 0 minute, 20 minutes and 240 minutes, taking out the reaction liquid, and adding the reaction liquid into an absolute ethyl alcohol solution to terminate the digestion reaction; determining the content of glucose in the taken reaction liquid; taking a glucose standard substance, the taken-out reaction liquid and sodium acetate as blank control, respectively adding a glucose determination reagent, then carrying out water bath, and determining absorbance to obtain the content RDS% of rapidly digested starch, the content SDS% of slowly digested starch and the content RS% of resistant starch, which are equal to (1-RDS%-SDS%) * 100%. The method for predicting the content of the resistant starch is accurate, efficient, short in time and low in price.

According to the extrusion preparation method of the low-GI bread fruit powder provided by the invention, the content of resistant starch (RS) in the bread fruit powder is increased to 93%, the content of rapidly digestible starch (RDS) is reduced to 2.54% and the predicted glycemic index (eGI) is reduced to 44.78 through mechanical shearing and high-temperature synergistic effect of a double-helix extrusion technology and directional regulation and control of a starch molecular structure, so that the low-GI food standard is met. According to the method, chemical reagents do not need to be added, starch structure optimization is achieved through physical modification, technological parameters can flexibly adapt to laboratory small tests to industrial mass production, the prepared low-GI bread fruit powder retains original nutritional ingredients and processing performance, and a green and efficient technical approach is provided for low-GI food development.

The invention discloses preparation of functional sprouting vegetables and application of the functional sprouting vegetables in low-GI-value rice, and relates to the field of development of new application of food raw materials. Through analysis of sunflower seeds and sunflower bud seedlings germinating for 0-7 days, the polyphenol substance content of the bud seedlings is obviously increased. The sunflower bud seedling freeze-dried powder and the rice are cooked together, so that the starch structure of the rice can be regulated and controlled, and the content of resistant starch is increased. The hydrothermal treatment can promote the combination of characteristic polyphenol compounds chlorogenic acid (CHA) and 3, 5-di-O-caffeoylquinic acid (CQA) in sunflower bud seedlings and rice starch. Wherein the action effect of CQA is better than that of CHA; the CQA can effectively reduce the generation of rapidly digested starch and promote the formation of resistant starch through a dual mechanism of inhibiting the activity of digestive enzymes and forming a non-covalent complex with starch, so that the digestion process of the starch is delayed, and postprandial blood sugar response is reduced.

The invention belongs to the technical field of food processing, and particularly discloses a slowly-digestible high-nutrition starch-ham peptide compound and a preparation method thereof. The preparation method comprises the following steps: S1, dispersing and dissolving purified ham peptide powder in deionized water, adjusting the pH value of the solution, and heating and stirring in a water bath until the ham peptide powder is completely dissolved to obtain a mixed solution; s2, adding potato starch into the mixed solution obtained in S1, and heating and stirring in a water bath to obtain a mixture; and S3, transferring the mixture obtained in S2 into a reaction kettle, drying, crushing, sieving, carrying out heat treatment, drying again, crushing and sieving to obtain the slowly-digestible high-nutrition starch-ham peptide compound. The invention discloses a slowly-digestible high-nutrition starch-ham peptide compound and a preparation method thereof. The starch-ham peptide compound has high nutritional value, increases the content of slowly-digestible starch and resistant starch, reduces the digestibility of starch, and is beneficial to controlling the postprandial blood sugar level.

The invention relates to the technical field of development of active peptides, in particular to a novel small-molecule heptapeptide with a starch digestion inhibiting effect and application thereof. According to the method, perigord truffle is taken as a raw material, and the perigord truffle polypeptide is obtained through protein extraction, protein enzymolysis, dialysis and freeze-drying. Furthermore, a bioinformatics tool is used for predicting the activity, potential toxicity, solubility and physicochemical properties of the peptide fragment, wheat starch is selected as a test material, the digestion characteristic of the polypeptide-starch compound is detected, and the peptide fragment is determined according to the starch hydrolysis rate and the ratio of rapidly digested starch to slowly digested starch to resistant starch. The heptapeptide AADELFR with the effect of inhibiting or delaying starch digestion is obtained and is applied to preparation of food or health food beneficial to maintaining the healthy level of blood sugar.

The invention discloses a cooking method of germinated brown rice, which comprises the following steps: S1, soaking: heating water to soak brown rice; s2, sprouting: carrying out air circulation replacement through air pressure regulation every 5-15 minutes, and sprouting the brown rice for 3-12 hours; s3, soaking the rice: soaking the rice with low-constant-temperature water to ensure that a starch layer of starch on the surface of the rice is not damaged by high-temperature water; s4, draining the rice: draining redundant fast-digestible starch on the surface of the rice; s5, rice steaming: heating the whole pot of rice by using steam at 360 DEG C; s6, supplementing water: adding water into the pot to enable the rice to absorb water through atmospheric pressure difference, submerging the rice with sufficient water, and controlling the water absorption amount in time so that the upper rice and the lower rice are not layered; s7, filtering the rice: draining off redundant rice surface fast-digestion starch again; s8, braising and steaming: taking away water on the surface of the rice by using steam heat, and simultaneously making the whole rice thoroughly cooked. According to the method, by optimizing a synergistic process of germination and cooking, the loss of functional components in high-temperature treatment can be effectively reduced, and the nutritional and health-care values of the germinated brown rice can be fully exerted.

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 present invention addresses the problem of providing, by a simple method, an indigestible starch which can improve a rough texture that is a problem specific to a food containing the indigestible starch, and which, when used in a food for the purposes of reducing the sugar quality and strengthening dietary fibers, does not impair the original smooth texture that makes the tongue feel good in the food. The present invention is a method for producing an oil / fat-coated indigestible starch in which an oil / fat adheres to the surface of an indigestible starch, the method comprising a mixing step for mixing 100 parts by mass of an indigestible starch and 0.5-5 parts by mass of an oil / fat, the average particle diameter of the indigestible starch after mixing is 1.0-1.2 times the average particle diameter of the indigestible starch before mixing.

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 belongs to the technical field of processing of brewing cereals, and discloses a making method of cyperus esculentus nutrition powder, which comprises the following steps: continuously frying cleaned and dried cyperus esculentus in a flat-bottom frying pan at 110 DEG C for 20 minutes, curing, cooling, quickly crushing, sieving with a 200-mesh sieve, uniformly mixing the cyperus esculentus powder and red date powder sieved with the 200-mesh sieve according to a ratio of 7: 3, and packaging to obtain the cyperus esculentus nutrition powder. And sealing bags and sterilizing to obtain the cyperus esculentus-red date flavored nutrition powder. The preparation process is simple, the energy consumption is low, the bottlenecks of various additives and insufficient stability in the prior art are solved, and the instant powder has the characteristics of good brewing property (the solubility is 82.24%, and the brewing stability is 7.7), good nutrition retention rate, high antioxidant property (the total antioxidant capacity is 21.55 [mu] mol / g) and slowly digestible starch property (the content of quickly digestible starch is 54.16%, the content of slowly digestible starch is 28.82%, and the stability of the instant powder is greatly improved. The content of anti-digestion starch is 17.00%), the quality is stable, and the full-nutrition powder with high nutritional value and without additives is developed.

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.

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.

The invention discloses iron stick yam slowly digestible starch as well as a preparation method and application thereof, the preparation method comprises the following steps: S1, obtaining fresh iron stick yam, and treating the iron stick yam to obtain yam starch; s2, preparing starch milk from the Chinese yam starch, and carrying out ultrahigh pressure treatment of stepped pressure boosting on the starch milk to obtain Chinese yam starch gel; and S3, drying, crushing and sieving the Chinese yam starch gel to obtain the slowly digestible starch of the iron stick yam. According to the method, the content of slowly digestible starch can be remarkably increased and can reach 30%-50%; further functional application verification shows that the glycemic index can be reduced from 85 to 54 when 20% of the starch is added into the biscuit. The invention is green and additive-free, has simple process, can be industrially amplified, and is suitable for the field of functional foods for diabetes, metabolic syndrome, sports nutrition and the like.

The invention discloses a method for preparing slowly digestible starch from pleurotus citrinopileatus polysaccharide modified corn starch, and aims to overcome the technical problems of high content of quickly digestible starch and low content of resistant starch in natural corn starch. The pleurotus citrinopileatus polysaccharide with a specific source and molecular weight distribution is selected and compounded with a corn starch milk system, and the original short-range ordered structure and double-helix structure of starch are remarkably changed, so that the proportion of resistant starch is remarkably increased. When the addition amount of the polysaccharide is 0.3%, the content of resistant starch in the obtained compound can reach 57.85%-58.14%, and the content of rapidly digestible starch is reduced to 16.59%-17.91%. The method is simple and convenient in process, high in controllability and capable of effectively reducing the digestion rate of the starch, and a new technical approach is provided for development of high-resistance starch functional foods.

The present invention belongs to the field of molecular genetics, and discloses a rice WxC2701T allele for regulating very low amylose content. In this gene, the cytosine (C) at the 20th position in the 12th exon of the coding region of the Wx gene in wild-type japonica rice Wuyunjing 8 is replaced by thymine (T). Its nucleotide sequence is as shown in SEQ ID No.1, the coding region sequence is as shown in SEQ ID No.2, and the amino acid sequence of the GBSSI protein encoded by the rice WxC2701T allele is as shown in SEQ ID No.3. The above WxC2701T allele significantly reduces the amylose content to a very low level, moderately reduces the transparency of rice grains; can significantly change the viscosity and digestion characteristics of starch, increase the content of rapidly digestible starch, and has little impact on the agronomic traits and yield of rice, and has strong application in the breeding of very low amylose rice.

The utility model discloses a multi-section extruding and curing device for preparing low-GI fine dried noodles, which relates to the technical field of flour processing and comprises a raw material pretreatment unit and a multi-section extruding unit which are sequentially connected, and the multi-section extruding unit is subsequently and sequentially connected with mould pressing cutting equipment, a curing tunnel and drying cutting equipment. The multi-section extrusion unit comprises a feeding section and a multi-section extrusion cavity, traction rollers are symmetrically arranged in the feeding section, scraping plates are distributed on the traction rollers in a staggered mode, the multi-section extrusion cavity comprises a mixing bin and an extrusion bin which are sequentially connected, the mixing bin is communicated with the feeding section, a plurality of extrusion roller sets at different intervals are arranged in the extrusion bin, and a temperature control assembly is arranged in the mixing bin. Through gradual treatment under different temperature, pressure and shearing force conditions, the structure of starch particles is changed, the content of digestible starch is reduced, the content of resistant starch and slowly digestible starch is increased, the G I value is reduced, the texture and taste of the noodles are optimized, and the healthy diet requirement is met.

The invention discloses a processing method of healthy bread containing Mongolian oak starch and modified purple perilla meal powder, and belongs to the field of nutritious food. The preparation method comprises the following steps: grinding and crushing purple perilla meal, sieving to obtain purple perilla meal powder, adding water to moisten materials, extruding and modifying, and crushing to obtain modified purple perilla meal powder; mixing the obtained purple perilla meal powder with Mongolian oak starch, wheat high-gluten flour and other auxiliary materials, blending into dough, fermenting, dicing, shaping, dishing, fermenting and baking to obtain the bread. The bread prepared by the method disclosed by the invention is balanced in nutrition proportion, not only is rich in high-quality carbohydrates, but also contains rich dietary fibers, vegetable proteins and unsaturated fatty acids brought by the modified purple perilla meal powder. The bread is fluffy and fine in taste, the Mongolian oak is rich in slowly digestible starch and resistant starch, the Mongolian oak and the purple perilla meal dietary fibers act together, the effect of delaying digestion and absorption of carbohydrates is good, and the Mongolian oak bread is a healthy and health-care food with staple food nutrition supply and snack convenience.

The invention discloses low-GI-value sweet potato whole flour and a preparation method thereof. The method comprises the following steps: peeling and slicing sweet potatoes, protecting color, drying and crushing to obtain sweet potato whole powder; mixing and gelatinizing with water according to a material-liquid ratio, adding the composite modified liquid, and stirring; performing gradient temperature control aging to obtain a crystallized composite starch emulsion; mixing with a sodium alginate solution, dropwise adding a calcium chloride solution to form gel microspheres, and performing freeze drying and crushing to obtain a finished product. According to the invention, a regenerated silk fibroin-procyanidine-theaflavin nano-composite system is constructed through a composite modification liquid, starch molecules are directionally induced to form a B-type crystal structure (RS-type resistant starch core structure) by utilizing molecular winding, hydrogen bond crosslinking, hydrophobic embedding and bridging effects of the components, and molecular crosslinking-active loading synergistic interaction is realized; the enzymolysis resistance of the starch is remarkably improved, the effects of enhancing the generation of resistant starch and inhibiting the transformation of rapidly digested starch are achieved, and finally the low-GI-value sweet potato whole flour is prepared.