490 results about "Resistant starch" patented technology

The invention discloses banana resistant starch as well as a preparation method and application thereof in preparation of health-care food, and relates to the technical field of biology. The preparation method comprises the following steps: peeling immature bananas, performing irradiation disinfection, adding sterile water, performing grinding and pulping, and performing sieving with a 60-mesh sieve so as to obtain slurry; inoculating lactobacillus brevis and kluffa yeast into the slurry, and performing fermentation treatment to obtain fermentation liquor; standing the fermentation liquor, removing the supernatant, cleaning the precipitate with sterile water, and drying to obtain the banana resistant starch. The banana resistant starch prepared by performing combined fermentation treatment on lactobacillus brevis and Kluffa yeast can remarkably enhance the blood glucose metabolism regulation capability under the influence of high fat, so that the banana resistant starch can be applied to preparation of health-care food beneficial to maintaining the blood glucose health level. The method has important practical application prospects and is particularly suitable for market application and popularization.

The invention provides low-GI corn starch as well as a preparation method and application thereof, and belongs to the technical field of functional starch preparation. The preparation method of the low-GI corn starch comprises the following steps: (1) preparing corn starch into a corn starch solution; (2) adjusting the pH value of the corn starch solution, carrying out heat preservation treatment, and adding branching enzyme to carry out first enzymolysis reaction after the heat preservation treatment; (3) adding branching enzyme again after the first enzymolysis reaction, and carrying out second enzymolysis reaction; and (4) carrying out alcohol washing, water washing, drying and crushing on a product obtained after the second enzymolysis reaction to obtain the low-GI corn starch. According to the preparation method disclosed by the invention, the content of resistant starch in the corn starch can be remarkably increased, the digestibility of the corn starch is reduced, and the GI value of the prepared low-GI corn starch can be as low as 35.

The invention belongs to the field of spaceflight purple corn RS3 type resistant starch, and particularly relates to spaceflight purple corn RS3 type resistant starch as well as a preparation method and application thereof. The preparation method comprises the following steps: adding water into spaceflight purple corn for blending to obtain starch milk; performing ultrasonic treatment on the starch milk, adjusting the starch milk to be acidic, and gelatinizing to obtain gelatinized starch; pullulanase is added into the gelatinized starch for enzymolysis, high-temperature enzyme deactivation is performed after enzymolysis is completed, then cooling, aging recovery, suction filtration and water washing are performed in sequence, and filter residues are obtained; and drying, crushing and sieving the filter residues. The invention provides a preparation method of spaceflight purple corn RS3 resistant starch, the problem that the prepared RS3 resistant starch is low in content and unstable is solved, and experiments prove that the spaceflight purple corn RS3 resistant starch can reduce the expression of inflammatory factors IL-6 and TNF-alpha in serum, and can reduce the content of the inflammatory factors IL-6 and TNF-alpha by adjusting the proportion of each flora in intestinal flora. Therefore, the steady state of the environment in the intestinal tract is controlled, and the effect of treating ulcerative colitis is achieved.

The invention discloses a high-strength water-resistant starch adhesive and a preparation method thereof, and belongs to the technical field of preparation of environment-friendly adhesives. The problems of strength and mildew resistance of the starch adhesive are solved. The preparation method comprises the following steps: preparing 5-10g of polyethyleneimine into a 30-60wt% solution, weighing a certain mass of urea according to a molar ratio of (1-5): 1, adding the weighed urea into the prepared polyethyleneimine solution, and reacting for 8-14 hours in an oil bath to obtain a first branched polymer; 20-50 g of dialdehyde starch and 60-90 g of polyvinyl alcohol are added into a flask to prepare a starch solution, then the reaction temperature is set, uniform stirring is performed for gelatinization treatment, a second gelatinized solution is obtained, and after mixing reaction, a prefabricated high-strength water-resistant starch adhesive is obtained; and adding 5-10 g of cassava starch filler and 5-10 g of polymethyl silicon polyphenyl isocyanate, and stirring for 10-30 minutes to obtain the high-strength water-resistant starch adhesive.

A series of independent human-induced non-transgenic mutations found at one or more of the SBEII genes of wheat; wheat plants having these mutations in one or more of their SBEII genes; and a method of creating and finding similar and / or additional mutations of SBEII by screening pooled and / or individual wheat plants. The seeds and flour from the wheat plants of the present invention exhibit an increase in amylose and resistant starch without having the inclusion of foreign nucleic acids in their genomes. Additionally, the wheat plants of the present invention exhibit altered SBEII activity without having the inclusion of foreign nucleic acids in their genomes.

The invention discloses weight-reducing and blood-sugar-reducing meal replacement powder for increasing satiety and a preparation method thereof, and belongs to the technical field of meal replacement powder. Comprising resistant starch, bio-enzyme modified whey protein concentrate, bio-enzyme modified soybean protein isolate, bio-enzyme modified white kidney bean hydrolyzed protein, oat fiber powder, nano emulsion milk powder, mogroside, chitosan, inulin, konjac powder, pumpkin seed powder, a cactus extract, a griffonia simplicifolia seed extract and a Chinese waxgourd peel extract. Through the synergistic effect of multiple components and multiple processes, the obvious effects of satiety, weight loss and blood sugar reduction are achieved. 5-hydroxytryptophan in the griffonia seed extract can regulate satiety center and delay hunger sensation; dietary fibers such as the resistant starch and the inulin absorb water and swell in intestinal tracts to form high-viscosity gel, so that the satiety is further enhanced, and the eating frequency and the eating amount are reduced. A low-calorie and high-protein formula is combined with components such as tartronic acid in the Chinese waxgourd peel extract and the cactus extract, so that fat catabolism is accelerated, and fat synthesis is inhibited.

The invention relates to a probiotic fermented fruit and vegetable juice beverage and a preparation method thereof, and belongs to the technical field of food. The invention provides a preparation method of a probiotic fermented fruit and vegetable juice beverage, which mainly comprises the following steps: mixing fruit and vegetable raw materials with deionized water, homogenizing at high pressure, adding polydextrose and resistant starch, stirring for dissolving, sieving, adjusting the pH value, adding pectinase and cellulase, performing enzymolysis, inoculating compound bacteria into enzymatic hydrolysate, performing two-stage fermentation, and obtaining the probiotic fermented fruit and vegetable juice beverage. And adding a fructus momordicae extract into the obtained fermentation liquor, sieving, carrying out pasteurization, immediately cooling to 4 DEG C, filtering, and carrying out sterile filling, thereby obtaining the fructus momordicae health-care wine. The apple, the kale, the jerusalem artichoke, the mandarin orange, the momordica grosvenori extract and the like are compounded to provide multiple trace element supplementation for a human body, lactic acid and short-chain fatty acid are generated in the synergistic double-bacterium fermentation process, and intestinal tract movement is effectively promoted.

The invention discloses gastrodia elata resistant starch with prebiotics as well as a preparation method and application of the gastrodia elata resistant starch, and belongs to the technical field of pharmaceutical preparations. The preparation method of the gastrodia elata resistant starch comprises the following steps: (1) preparing gastrodia elata crude starch by taking fresh gastrodia elata as a raw material; and (2) carrying out pre-gelatinization treatment, autoclaving treatment, enzymolysis treatment and aging retrogradation treatment on the solution of the gastrodia elata crude starch to obtain the gastrodia elata resistant starch. According to the method, the gastrodia elata resistant starch is prepared by using a high-pressure enzymolysis method, and by optimizing process parameters, the conversion extraction rate of the gastrodia elata resistant starch is effectively improved, the production cost is reduced, and the safety and the environmental protection property of the product are ensured. In addition, the prebiotic effect of the gastrodia elata resistant starch is deeply researched, and the prebiotics of the gastrodia elata resistant starch are systematically verified. Compared with the traditional resistant starch, the gastrodia elata resistant starch has more outstanding advantages in the aspects of bioavailability and probiotic effect.

The invention belongs to the field of food processing, and particularly relates to rice starch ester as well as a preparation method and application thereof. According to the invention, by exploring the action rule of reaction time, reaction temperature, pH value and acid addition amount on modified rice starch ester, the content of resistant starch in rice starch is increased and the GI value is reduced through esterification modification, so that the rice starch with the function of regulating blood sugar level is obtained; the product also can significantly improve inflammation and fat accumulation symptoms caused by hyperglycemia; in a diet intervention experiment, both the CRS and the MRS show an effective reduction effect on the weight growth rate, the blood sugar level, the visceral organ index and the inflammatory factor content of the hyperglycemia mouse. The result shows that the CA / MA rice starch ester not only has the function of regulating the blood sugar level, but also can remarkably improve inflammation and fat accumulation symptoms caused by hyperglycemia, and has a positive effect on maintaining the overall health.

The invention provides resistant dextrin as well as a preparation method and application thereof, and belongs to the technical field of preparation of resistant dextrin. The preparation method of the cassava starch resistant dextrin comprises the following steps: gelatinizing cassava starch, mixing the gelatinized cassava starch with pullulanase, carrying out debranching enzymolysis, mixing supernate with an ethanol water solution, washing precipitates with absolute ethyl alcohol, mixing the precipitates with water, recrystallizing at 45-55 DEG C, and collecting crystal substances, so as to obtain the cassava starch resistant dextrin. The cassava starch resistant dextrin with high purity and high resistant starch content can be prepared by taking cassava starch as a raw material and pullulanase as debranching enzyme and adopting a green preparation process of debranching, alcohol precipitation and recrystallization, and the resistant starch content in the prepared resistant dextrin is 50-70%. The preparation method is energy-saving and environment-friendly, and can be commercially applied. Theoretical guidance is provided for preparing the resistant dextrin based on a green process, and a basis is provided for improving the application of the resistant dextrin in the food industry.

The invention belongs to the technical field of drug delivery and food medicine, and particularly relates to resistant starch of intestinal targeted slow-release polyphenol and a preparation method and application of the resistant starch of the intestinal targeted slow-release polyphenol. Performing annealing recrystallization on the heat-dispersed high-amylose corn starch in an ethanol solution to obtain single-spiral structure resistant corn starch; and self-assembling the resistant corn starch with the single-spiral structure and the quinoa polyphenol extract in an alcohol-water system to obtain the intestinal targeted slow-release polyphenol resistant starch. According to the resistant starch of the intestinal targeted slow-release polyphenol prepared by the method disclosed by the invention, the specific starch spiral structure can realize the intestinal targeted controlled release of the polyphenol contained in the intestinal targeted slow-release polyphenol, so that the loss of phenolic compounds in the gastrointestinal digestion process is reduced, and the accurate and continuous release of the polyphenol compounds in the intestinal digestion stage is realized; the residence time of the polyphenol in the intestinal tract is prolonged, so that the bioavailability of the polyphenol is improved.

The invention belongs to the field of health food preparation, and particularly relates to selenium-rich noodles capable of reducing blood sugar and a preparation method of the selenium-rich noodles. The noodles disclosed by the invention are prepared from the following raw materials in parts by mass: 85 to 100 parts of wheat flour, 55 to 75 parts of purified water, 10 to 20 parts of naked oat flour, 10 to 15 parts of buckwheat flour, 5 to 10 parts of barley flour, 5 to 10 parts of fermented chickpea flour, 1 to 5 parts of inulin, 0.01 to 0.05 part of ginseng powder, 0.01 to 0.03 part of lucid ganoderma powder, 1 to 5 parts of cinnamon powder, 0.2 to 0.5 part of radix puerariae resistant starch, 0.1 to 0.5 part of bitter gourd powder, 0.1 to 0.5 part of sophora flower bud powder and 0.1 to 0.3 part of mulberry leaf powder. By improving the formula of the noodles, the prepared noodles are green and healthy, rich in dietary fibers and relatively good in taste, have the effect of reducing blood sugar, and are beneficial to the body health of diabetics after being eaten for a long time.

This application relates to a method for preparing high-RS resistant rice flour using rice broken rice or rice, and the application of high-RS resistant rice flour in the preparation of low-GI yogurt. This application improves the prior art. By controlling the feeding speed and screw speed, and increasing the temperature in the cooking zone (melting zone), and cooperating with a specific length-diameter ratio, the pressure formed at the die is regulated to reduce the mechanical damage caused by high shear force during the extrusion puffing process, so that the content of resistant starch (RS) in rice is significantly increased, from 7.40% in the raw material zone to 33.79% in the extrusion zone. Further, in combination with a specific retrogradation method, the content of RS-type resistant starch is increased from 7.40% in the raw material zone to 39.98% after the retrogradation treatment, that is, an increase of 5-6 percentage points on the basis of the extrusion zone. The present invention adds high-RS resistant rice or rice broken rice flour to skim milk, and the prepared set yogurt has a low GI value, strong water holding capacity, a good protein cross-linking structure, a delicate and smooth taste with Q elasticity, and a rich and mellow flavor.

The invention discloses low-glycemic-index starch and a processing method thereof, and belongs to the field of starch modification processing. The preparation method comprises the following steps: adding a proper amount of deionized water into starch to prepare a starch emulsion, uniformly stirring, regulating the pH value to 6.0 by using a citric acid buffer solution, carrying out microwave treatment on the starch emulsion under the condition that the power is 700-900W, regulating the pH value to 6.5 by using the citric acid buffer solution, adding 40000U / g of high-temperature-resistant alpha-amylase, carrying out enzymolysis, and carrying out high-pressure treatment; adjusting the pH value to 5.0 by using a citric acid buffer solution, adding 8U / mL of pullulanase, reacting, and degrading enzyme activity in a high-temperature sterilization pot; and standing, naturally cooling, carrying out low-temperature aging treatment, centrifuging, removing supernatant, dehydrating, drying, crushing and sieving to obtain the low-glycemic-index starch. The influence of starch aging on the food GI index can be fully utilized, and the GI index of the product is reduced. And the production process is simple, low in cost and low in energy consumption. The starch has the characteristics of high resistant starch content and low glycemic index.

The invention discloses a prebiotic composition capable of proliferating intestinal beneficial flora and a preparation method thereof, and the prebiotic composition comprises the following raw materials in parts by weight: 35-45 parts of partially hydrolyzed complex gum, 30-40 parts of green banana resistant starch, 15-25 parts of enzymolysis okra polysaccharide and 3-5 parts of tea polyphenol. According to the composition, the partially hydrolyzed complex gum with specific molecular weight, the green banana resistant starch, the enzymolysis okra polysaccharide and the tea polyphenol are scientifically compounded, so that efficient proliferation of intestinal effective microbial communities and comprehensive and positive regulation and control of intestinal microenvironment are realized, and the composition is prepared by utilizing four components with complementary functions and different effects. The bacillus amyloliquefaciens can effectively proliferate traditional beneficial bacteria such as bifidobacteria and lactobacillus, can effectively nourish butyric acid producing bacteria such as clostridium praeparatum and inhibit growth of harmful bacteria, so that the bacillus amyloliquefaciens has the function of remarkably improving intestinal flora disorder caused by ampicillin, and has the functions of promoting generation of short-chain fatty acid and maintaining intestinal barriers.

The invention discloses a preparation method and application of Luohanshen resistant starch, and belongs to the technical field of medicine preparation. The preparation method comprises the following steps: adding probiotics (lactobacillus and bifidobacterium) into homogenate of peeled fresh Luohanshen, fermenting, filtering, aging, centrifuging, carrying out alcohol treatment, and drying to obtain the Luohanshen resistant starch. The Luohanshen resistant starch can play a role in preventing and / or treating constipation, remarkably promote the advancing distance of the activated carbon in small intestines of constipation mice, shorten the discharge time of the first black excrement, increase the number of black excrement discharged in 6 hours and the wet weight of the black excrement discharged in 6 hours, increase the content of MTL and SP in serum and increase the content of lactic acid, acetic acid, propionic acid and butyric acid in excrement. According to the preparation method, probiotics (lactobacillus and bifidobacterium) are adopted for synergistic aging to prepare the Luohanshen resistant starch, efficient preparation of the Luohanshen resistant starch is achieved, the content of the Luohanshen resistant starch is 76.89%, the process is simple, the product purity is high, energy consumption is low, and the preparation method is suitable for industrial production.

Orally adhering lozenges comprising soluble dietary fiber are provided herein. The orally adhering lozenges provided herein may be in the form of tablet-type lozenges comprising compressed powders and / or granules in at least two layers. The orally adhering lozenges include at least 30% soluble dietary fiber. The orally adhering lozenges also include an adhesive component to adhere the lozenge inside the mouth. The orally adhering lozenges are also low in cariogenic sugar, non-resistant starch, and polyols.

The invention relates to a method for increasing the content of resistant starch in starch and application of the method, and the method comprises the following steps: carrying out autoclaving treatment, enzymolysis treatment and crystallization on the starch, then carrying out microwave drying, cooling and then carrying out hot air drying so as to increase the content of the resistant starch in the starch. According to the method, microwave drying and hot air drying are combined, so that the content of resistant starch is effectively increased, the product color is improved, and meanwhile, the energy consumption is reduced.

The invention discloses a method for preparing a debranched grain powder-monoglyceride compound by utilizing enzymolysis and extrusion treatment, and belongs to the technical field of functional foods. The method comprises the following steps: fully mixing a cereal powder raw material with debranching enzyme, carrying out primary extrusion debranching by using a twin-screw extruder, collecting the debranching cereal powder, drying and crushing; and fully mixing the obtained debranched grain powder with monoglyceride, carrying out secondary extrusion by using a twin-screw extruder, and realizing the formation of the debranched grain powder-monoglyceride compound in the secondary extrusion. According to the method, high-efficiency preparation of the debranched grain powder-monoglyceride compound at a high grain powder concentration in a short time is realized, and the problems of complex preparation process, low raw material concentration, long preparation time and low compounding efficiency of the starch-lipid compound are solved; the content of the RS5 type resistant starch is increased, and a theoretical basis and actual guidance are provided for continuous industrial production of the resistant starch.

The present invention discloses a method for preparing RS3 type resistant starch by an "extrusion debranching" method, and belongs to the technical field of functional foods. The method for preparing RS3 type resistant starch by an "extrusion debranching" method of the present invention comprises the following steps: adding a starch raw material to a twin-screw extruder, performing a primary extrusion, collecting the extruded gelatinized and degraded starch, and drying and crushing the starch; fully mixing the crushed gelatinized starch with pullulanase, adding the starch to a twin-screw extruder, performing a secondary extrusion, collecting the debranched starch after extrusion, and recrystallizing the starch, followed by centrifugal washing, collecting the precipitate, and drying to obtain RS3 type resistant starch. The method achieves rapid and efficient debranching of high substrate starch concentration, increases the content of RS3 type resistant starch, solves the problem of low output efficiency of RS3 type resistant starch, and provides a theoretical basis and practical guidance for the continuous industrial production of resistant starch.

The invention relates to the technical field of breeding of new varieties of crops, in particular to a method for rapidly breeding a new variety of wheat with high resistant starch based on four specific characters. According to the breeding method provided by the invention, the high-resistance starch variety is rapidly, accurately and successfully bred on the basis of EMS mutagenesis and selection of multiple specific physical and quality characters of different generations, the Shannong RS1 # with the resistant starch content up to 11.8% and the amylose content up to 60% or above is obtained through the method, breeding only takes 6 years, and the breeding period is shortened by 4 years or above.

The invention provides a composite sodium alginate-based aerogel immobilized enzyme carrier and an application thereof. The preparation method comprises the following steps: dispersing sodium alginate and oxidized sodium alginate in deionized water, adding starch and nanocellulose, stirring in a boiling water bath until the starch and nanocellulose are completely dissolved, and cooling to room temperature to obtain a mixed solution; adding a beta-galactosidase solution, and uniformly stirring to obtain an enzyme-containing mixed solution; slowly dripping into a metal ion solution at a constant speed for primary hardening; adding a CaCl2 solution for secondary hardening, and separating to obtain gel microspheres; immersing into a potassium phosphate buffer solution containing polydopamine nanoparticles; freezing and drying; and carrying out heat-moisture treatment. Sodium alginate is used as a substrate material and has good biocompatibility, resistant starch is added in the preparation process, the stability of the aerogel immobilization carrier is improved, and the aerogel immobilization carrier shows a round and full skeleton structure after being freeze-dried to form a supporting effect; and a dynamic dual-network design is adopted, so that the self-repairing capability is provided.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of resistant starch. By optimizing drying process parameters (temperature, humidity control and the like), the damage of spray drying (high-temperature hydrogen bond damage), vacuum freeze drying (water loss of a crystal channel caused by sublimation of ice crystals) and traditional hot air drying (untimely loss of bound water caused by unregulated moisture distribution) to the starch double-helix structure in the prior art is effectively avoided. By maintaining a moisture environment required by recrystallization of starch molecules, ordered arrangement of starch chains is promoted, the relative crystallinity of the resistant starch is remarkably improved, and the problems of incomplete crystal structure and limited digestion resistance caused by an existing drying process are solved; and a key technical support is provided for large-scale application in the fields of baked foods, meal replacement products, pharmaceutical preparations and the like.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The present invention discloses a genetically engineered bacterium expressing oligosaccharide debranching enzyme and its application, belonging to the technical field of microbial engineering. The present invention provides an oligosaccharide debranching enzyme with a specific base sequence, and successfully heterologously expresses the oligosaccharide debranching enzyme in Escherichia coli. By using the method of the present invention, the catalytic activity of the crude enzyme solution of the expressed oligosaccharide debranching enzyme can reach 258.83 U / mL. The oligosaccharide debranching enzyme provided by the present invention is a novel oligosaccharide debranching enzyme from a new source, which has not been reported before, has a high specific enzyme activity, and strong substrate specificity. The oligosaccharide debranching enzyme of the present invention can debranch short chain segments with DP<6 in maltodextrin, filling the blank in the substrate specificity of commonly used debranching enzymes at present, and has high potential application prospects in industrial fields such as starch sugar, resistant starch, beer production and ethanol fuel.

The invention relates to a suckling pig concentrate feed for improving growth performance and a production process thereof, and belongs to the technical field of pig feed. The suckling pig concentrated feed provided by the invention comprises the following raw materials: soybean meal, corn flour, fish meal, resistant starch, capsules, a compound premix and monocalcium phosphate, and the use of the capsules can effectively maintain intestinal health of suckling pigs, so that the utilization rate of the concentrated feed is improved, and the capsules cooperate with other raw materials to provide diversified nutrition supply for the suckling pigs; therefore, the growth performance of the suckling pigs is effectively improved.

The invention belongs to the technical field of starch modification, and discloses a method for preparing starch citrate through solvent-free continuous stirring, which comprises the following steps: step a, a drying stage: firstly, crushing citric acid particles, sieving for the first time, uniformly mixing the citric acid powder sieved for the first time with starch, drying at high temperature, and cooling to room temperature, after crushing, sieving for the second time to obtain a citric acid-starch mixture; and b, a continuous stirring reaction stage: stirring the citric acid-starch mixture at high temperature while reacting to obtain starch citrate, cooling, washing with ethanol, drying, crushing, and sieving for the third time to obtain the starch citrate. The method does not use any solvent and catalyst, does not generate waste water and waste gas, is green and environment-friendly, and is short in preparation time and high in efficiency; by means of high-temperature drying pretreatment, the caking problem caused when stirring and reacting are conducted in the follow-up process is greatly solved, stirring and reacting are conducted in the follow-up process, the contact opportunity of starch and citric acid is increased, and the content yield of resistant starch is increased.

The invention relates to oat resistant starch as well as a preparation method and application thereof. The preparation method comprises the following steps: uniformly mixing oat powder with water, adjusting the pH value, carrying out alkali extraction, sieving, centrifuging, collecting precipitate, scraping a brown upper layer, washing a white part, drying, crushing and sieving to obtain oat starch; water is added into the obtained oat starch to prepare starch paste, the starch paste is cooled after gelatinization, the pH is adjusted, pullulanase is used for conducting enzymolysis on the oat starch, meanwhile, ultrasonic treatment is conducted, enzyme deactivation is conducted after enzymolysis is finished, then aging is conducted, drying, smashing and sieving are conducted, and the oat resistant starch is obtained. According to the method disclosed by the invention, an ultrasonic wave combined enzyme hydrolysis technology is used, and the enzymolysis of pullulanase is promoted by ultrasonic waves, so that the problems of low enzymolysis reaction efficiency, long enzymolysis time and the like in the process of preparing the resistant starch by an enzyme method are solved, and the content of the resistant starch in the oat starch is effectively increased from 6.12% to 36.15%. The oat resistant starch ORSU disclosed by the invention is beneficial to improving the renal function, reducing the generation of uremic toxins and delaying the CKD process.

The invention belongs to the technical field of starch processing, and particularly relates to a preparation method of jack fruit seed resistant starch based on hydro-thermal treatment. Comprising the following steps: uniformly mixing jack fruit seed starch and plasma activated water, then gelatinizing, continuously stirring until the jack fruit seed starch is completely gelatinized, then adding gallic acid, continuously stirring, and after the reaction is finished, cooling, cleaning, drying and sieving to obtain the jack fruit seed resistant starch, wherein the gelatinization is carried out under the condition that the temperature is 80-100 DEG C. According to the method, the characteristic that plasma activated water is acidic is utilized, the jack fruit seed starch is induced to be combined with more polyphenols through hydrothermal treatment, more V-shaped compounds are formed, and the compounds have more resistant starch content, can effectively inhibit the activity of digestive enzymes and remarkably reduce the in-vitro digestibility of the jack fruit seed starch.

The invention belongs to the field of functional food, and discloses steamed bun premixed flour with a low glycemic index and a steamed bun product making method, and the premixed flour is composed of whole wheat flour, resistant starch (RS2 type), ultramicro highland barley flour (beta-glucan is greater than or equal to 5%), bean flour (chickpeas and Chinese yams), momordica grosvenori concentrated juice, mulberry leaf high-fiber powder, compound lactic acid bacteria powder and the like. The preparation method comprises the processes of dry-mixing premixed flour, staged temperature-controlled fermentation (35-38 DEG C to 28-30 DEG C), gradient cooling steaming (2-3 DEG C / min to 1 DEG C / min) and the like. Through the high-temperature gelatinization characteristic (85-95 DEG C) of the RS2 type resistant starch and the synergistic effect of the highland barley flour and the mulberry leaf fibers, the starch hydrolysis index is remarkably reduced to be smaller than or equal to 40%, and the eGI value is smaller than or equal to 55. The dietary fibers of the product are not less than 7g / 100g, the proteins are not less than 12g / 100g, the texture hardness is not more than 550N, and the elasticity is not less than 2.5 mm. Clinical experiments show that the postprandial blood sugar peak value of diabetic patients is reduced by 28%, and the composition is suitable for diet management of diabetic and obesity patients. The food has low GI, high nutrition and palatability, and solves the technical problems of fast sugar rise and insufficient fibers of traditional staple food.