22 results about "Granular starch" patented technology

The present invention relates to granules of microcrystalline mannitol and granular starch, the granules having a water activity equal to or lower than 0.3. The invention also relates to a method for obtaining the same. The invention also relates to the use of such particles for formulating or stabilizing moisture-sensitive active ingredients, such as probiotics.

The invention discloses a method for preparing prefabricated powder with a low grain breakage rate based on rice. The invention provides a production process flow system for crushing rice starch grains into powder through a soaking and rubbing method and a method for preparing prefabricated powder by using the production process flow system. The production process flow is systematically integrated and fully combined with the quality standard and related attributes of the rice products, meets the characteristics of raw material properties, molecular structures and the like, determines the technical index requirements of the product industrial production process flow and the crushing and milling production related equipment, productivity and the like, and can solve the problem of quality stability of fine crushing and milling of the rice products. The grain size of the grains is 100 meshes, the sieving rate is more than 99.8%, meanwhile, the breakage rate of the granular starch is stabilized to be less than 5%, and the productivity is 30-8000kg per hour. And a process quality stable foundation is laid for producing industrial products by finely grinding raw material grains in industries such as rice products and the like.

The invention discloses a method for preparing sweet soup balls based on glutinous rice flour with low grain breakage rate. Glutinous rice starch grains are operated through a production process flow of crushing and powdering by a soaking and rubbing method. The 100-mesh sieving rate of the prepared glutinous rice flour grains reaches 99.8% or above, the glutinous rice flour is finer and smoother, meanwhile, the granular starch breakage rate is stabilized to be smaller than 5%, the texture is improved, and the product quality is stable. The soup transmittance of the prepared glutinous rice dumplings is remarkably improved, the cooking loss rate, the floating time and the freezing cracking rate are remarkably reduced, the glutinous rice dumplings are easier to cook, and the cooked glutinous rice dumplings have better quality.

The present invention is directed to a yeast strain, or strains, secreting a full suite, or any subset of that full suite, of enzymes to hydrolyze corn starch, corn fiber, lignocellulose, (including enzymes that hydrolyze linkages in cellulose, hemicellulose, and between lignin and carbohydrates) and to utilize pentose sugars (xylose and arabinose). The invention is also directed to the set of proteins that are well expressed in yeast for each category of enzymatic activity. The resulting strain, or strains can be used to hydrolyze starch and cellulose simultaneously. The resulting strain, or strains can be also metabolically engineered to produce less glycerol and uptake acetate. The resulting strain, or strains can also be used to produce ethanol from granular starch without liquefaction. The resulting strain, or strains, can be further used to reduce the amount of external enzyme needed to hydrolyze a biomass feedstock during an Simultaneous Saccharification and Fermentation (SSF) process, or to increase the yield of ethanol during SSF at current saccharolytic enzyme loadings. In addition, multiple enzymes of the present invention can be co-expressed in cells of the invention to provide synergistic digestive action on biomass feedstock. In some aspects, host cells expressing different heterologous saccharolytic enzymes can also be co-cultured together and used to produce ethanol from biomass feedstock.

The present invention relates to a method for preparing a blend of at least two thermally modified starches, wherein the starches are granular starches from different plant sources, and the method comprises the steps consisting of: (i) preparing a starch milk containing at least two starches from different plant sources, having a total solids content between 30% by weight and 40% by weight, preferably between 35% by weight and 37% by weight; (ii) adding an alkaline reagent in order to obtain a final conductivity of the powder resuspended to 20% solids content between 0.5 mS / cm and 5 mS / cm; (iii) ensuring a contact time between 0.5 hour and 5 hours; (iv) filtering and drying the starch milk to a moisture content between 10.5% and 15% in order to obtain a starch powder having a conductivity between 0.5 mS / cm and 2.5 mS / cm and a pH between 9 and 10.5; (v) heating the dried starch powder so that its temperature is above 130°C, preferably between 130°C and 220°C, for a residence time between 10 minutes and 6 hours.

Provided are: a composite which has excellent mechanical strength and moisture resistance and which has a good texture; and a method for producing the composite. The complex is characterized by having mycelia of mushrooms, starch, a plasticizer, a cross-linking agent and fibers. Further, it is preferable that the composition has granular starch composite particles, and the starch and the plasticizer are contained in the starch composite particles. In addition, preferably, a cross-linking agent is contained in the starch composite particles. In addition, it is preferable that the starch composite particles have an average particle diameter of 1 [mu] m or more and 60 [mu] m or less.

The utility model discloses a raw material grinding and gelatinizing device for preparing a flame-retardant fiber non-woven fabric. The raw material grinding and gelatinizing device comprises a hopper, wherein the bottom of the hopper is fixedly connected with a stirring reaction kettle through a bolt. The motor, the belt pulley and the belt are matched to drive the columnar block to rotate through the rotating shaft, so that the columnar block grinds particles in an inner cavity of the grinding cavity through the sliding plate, the sliding rod and the grinding ball, meanwhile, vibration generated when the grinding ball grinds is transmitted to the spring through the sliding rod and the sliding plate, and then the grinding ball moves up and down to impact the particles; the granular starch grinding device improves the grinding effect of granular starch and ensures that the granular starch can enter the inner cavity of the grinding cavity, and then ground starch powder enters the stirring reaction kettle through the blanking groove under the action of gravity, so that blocky particles in the starch can be ground before the starch enters the reaction kettle, and the starch entering the reaction kettle is ensured to be powdery; therefore, the aim of ensuring the subsequent stirring to gelatinization efficiency of the starch is fulfilled.

LONG-SHELF LIFE SEMI-THICK DAIRY COMPOSITION BASED ON LIGHT CREAM AND NATURAL INGREDIENTS The present invention relates to a long-life, semi-thick dairy composition based on light dairy cream and ingredients of natural origin. To this end, the composition comprises: - dairy cream, - skimmed milk, - between 2.2 and 3.2% of at least one granular starch, by weight relative to the total weight of the composition, - between 0.7 and 1.1% of at least one non-granular starch, by weight relative to the total weight of the composition, - between 0.1 and 0.2% agar-agar, by weight relative to the total weight of the composition, and has a fat content of 30% or less.

The invention discloses infant rice flour with good digestive performance and a preparation method thereof. The invention provides a production process flow system for crushing rice starch grains into powder through a soaking and rubbing method and a method for preparing prefabricated powder by using the production process flow system. The production process flow is systematically integrated and fully combined with the quality standard and related attributes of the rice products, meets the characteristics of raw material properties, molecular structures and the like, determines the technical index requirements of the product industrial production process flow and the crushing and milling production related equipment, productivity and the like, and can solve the problem of quality stability of fine crushing and milling of the rice products. The grain size of the grains can reach 99.8% or above through a 100-mesh sieve, and meanwhile, the breakage rate of the granular starch is stabilized to be less than 5% or below. Compared with common infant rice flour, the infant rice flour further prepared from the rice flour prepared through the method is better in hydrolysis performance, easier to digest and absorb, less in amino acid loss and higher in nutritional value compared with common rice flour sold in the market.

This invention relates to granules of microcrystalline mannitol and granular starch having a water activity of 0.3 or less. This invention also relates to a process for obtaining the same. This invention also relates to the use of such granules for formulating or stabilizing hygroscopic active ingredients such as probiotics.

The invention relates to methods of thermomechanical degradation of starch, which allow the use of starch that has not been subjected to any pretreatment. By controlling the conditions of the thermomechanical degradation, different starch extrudates can be obtained. For example, low-viscosity extruded starch (LVES) and thermoreversible gelling extruded starch (TRES) may be obtained by subjecting native granular starch and water to thermomechanical degradation. The optional addition of a starch-modifying agent leads to modified extruded starch (MOES). The invention also relates, inter alia, to compositions obtainable by the methods of the invention; products comprising said compositions; and various applications of said compositions.

A process for preparing starch with reduced impurities is described. The refined starch is obtained by a process that includes the step of providing a slurry containing granular starch and impurities, with a pH of 5.0 to 11.0. The impurities are then at least partially removed from the slurry by washing with water in a series of nozzle centrifuges, the slurry is added to the first centrifuge of the series, the washing water is added to the last centrifuge of the series, and each nozzle centrifuge separates the supplied slurry flow into a light fraction containing the washing water and the fractions removed by washing the impurities, and a heavy fraction containing the starch and the fractions not removed by washing the impurities. The slurry is dried after washing and optionally milled to obtain starch.

A method for preparing V-type granular porous starch includes the following steps: mixing starch and an ethanol aqueous solution in a temperature of 100-150° C. to yield V-type granular starch; and adding a mixed enzyme including alpha-amylase and amyloglucosidase to a mixture of the V-type granular starch and the ethanol aqueous solution, to enzymatically hydrolyze the V-type granular starch to yield V-type granular porous starch.

Coagglomerates of crystalline mannitol and granular starch have a laser mean volume diameter D4,3 of between 60 and 500 μm, a ratio of mannitol / starch is between 99.5 / 0.5 and 50 / 50, and the mannitol is both in the alpha and beta crystalline forms.

A method for preparing a blend of at least two heat-modified starches, in which the starches are granular starches of different botanical origins, which comprises the steps consisting in: (i) preparing a starch milk containing at least two starches of different botanical origins, having total dry matter content comprised between 30 and 40%, and preferably between 35 and 37% by weight, (ii) preparing a citrate buffer with a pH between 4 and 6, preferably 6, and adding said citrate buffer to the starch milk so as to obtain a milk pH between 4 and 6, preferably 6, (iii) ensuring a contact time comprised between 0.5 and 5 hours, (iv) drying until reaching an equilibrium moisture content of 10 to 12%, (v) heating over 150° C., for a residence time of between 10 minutes and 6 hours, (vi) resuspending, adjusting the pH, optionally washing and again drying the heat-modified starches thus obtained.

The invention discloses application of a liquid-phase gene chip in gene editing rice detection. The probe composition provided by the invention comprises a capture probe, and the nucleotide sequence of the capture probe comprises a sequence 1. The complete set of probes further comprises an off-target detection probe, and the nucleotide sequence of the off-target detection probe comprises a sequence 2. The capture probe disclosed by the invention is high in variation detection sensitivity, generally high in sequencing depth and reliable in result; variation at different positions of different chromosomes can be detected at the same time, and parallel detection is achieved. Meanwhile, a probe for capturing the potential off-target site can be designed, and the potential off-target site is captured and sequenced, so that the influence of the off-target site on subsequent experiments is eliminated. According to the detection method based on the liquid-phase gene chip, rice with single base mutation of the granular starch synthase GBSS coding gene can be accurately identified.

A method for preparing a highly branched starch of different crystal forms by using a glycogen branching enzyme. The method comprises: (1) dispersing starch in a buffer to obtain starch milk; (2) performing a sub-gelatinization pretreatment on the starch milk, and then adding a glycogen branching enzyme for enzymolysis; and (3) after the enzymolysis is completed, performing ethanol precipitation, washing, freeze-drying, grinding and sieving to obtain branched starch. By means of omitting the conventional modification step of high-temperature pre-gelatinization followed by cooling and enzyme addition, the glycogen branching enzyme is directly added at 60°C to process granular starch with different crystal form structures, which maintains the intact granular morphology of the starch, thereby achieving the effects of simultaneous enzymolysis and starch granule swelling.

To provide a function-deficient granular starch synthase gene and a Fagopyrum plant using the same.SOLUTION: A granular starch synthase gene highly expressed in the endosperm of a Fagopyrum plant is identified from granular starch synthase genes identified from the decoding result of the genome sequence of the Fagopyrum plant, and a function-deficient granular starch synthase gene produced by deleting the function of the identified granular starch synthase gene by mutation induction and a Fagopyrum plant which is a double-recessive homozygote having the function-deficient granular starch synthase gene homozygously are produced.SELECTED DRAWING: Figure 5

A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the p H of the slurry to a value above 10.0, preferably up to 12.0, and d) adding at least one oxidant to the slurry for a reaction with said ammonia; or wherein steps b) and c) are replaced with the step of alkalizing the slurry directly to a p H between 0.0 and 12.0, and the step of adding chloramine or dichloramine to the slurry, and wherein step d) is omitted; or wherein step c) is replaced with the step of adjusting the p H of the slurry to a value of between 7.0 and 10.0, and wherein step d) is followed by a step of adjusting the p H of the slurry to a value above 10.0, preferably up to 12.0, is disclosed, as well as an inhibited starch made with said method, use of the inhibited starch as an 1 ingredient in a food product, and a food product containing said inhibited starch.

The utility model discloses a drying device for modified starch production, which comprises a fixed box fixedly connected to the top of a material inlet of a drying machine, two symmetrical limiting sliding grooves are formed in the surface of an inner cavity of the fixed box, the limiting sliding grooves are T-shaped grooves, inner cavities of the limiting sliding grooves are connected with limiting sliding strips in a sliding mode, and the limiting sliding strips are connected with the limiting sliding grooves in a sliding mode. A fixing frame is arranged in an inner cavity of the fixing box and fixedly connected with the limiting sliding strips. Granular starch is conveyed to the inner cavity of the fixing box, the output end of the air cylinder drives the connecting rod to move, the connecting rod drives the fixing frame to move, the fixing frame drives the limiting frame to move in the inner cavity of the fixing box, and then the limiting frame drives the screen to move in the inner cavity of the fixing box. Therefore, the granular starch can be uniformly fed into the drying machine for drying through the feeding structure, so that the purposes of preventing the feeding hole from being blocked and improving the working efficiency are achieved.

A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the p H of the slurry to a value above 10.0, preferably up to 12.0, and d) adding at least one oxidant to the slurry for a reaction with said ammonia; or wherein steps b) and c) are replaced with the step of alkalizing the slurry directly to a p H between 0.0 and 12.0, and the step of adding chloramine or dichloramine to the slurry, and wherein step d) is omitted; or wherein step c) is replaced with the step of adjusting the p H of the slurry to a value of between 7.0 and 10.0, and wherein step d) is followed by a step of adjusting the p H of the slurry to a value above 10.0, preferably up to 12.0, is disclosed, as well as an inhibited starch made with said method, use of the inhibited starch as an 1 ingredient in a food product, and a food product containing said inhibited starch.