317 results about "Resistant starch" patented technology

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.

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 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.

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 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 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 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 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 discloses a method for increasing the content of slowly digestible starch in rice based on a dry heat technology. Comprising the following steps: A, performing dry heat treatment on rice; b, hulling the unhulled rice obtained in the step A; c, milling the rice obtained in the step B; d, the rice obtained in the step C is polished, ground and sieved to obtain rice flour, and the content of the fast digestible starch, the content of the slow digestible starch and the content of the resistant starch in the rice are measured. According to the method, the slowly digestible starch content of the rice is effectively increased by a simple, effective, low-cost, convenient and feasible method, and the effect of increasing the slowly digestible starch content of the rice is achieved by directly carrying out dry heat treatment on the unhulled rice for the first time.

The present invention relates to a method for preparing esterified flour as resistant starch, through cross-linking by esterification process through hot air oven and alternative method (reactive extrusion), comprising the steps of: for hot air oven, preparing acid aqueous solution; adding flour into the solution; incubating, and drying the slurry in hot air oven to get esterified flour; and washing the flour, and the resistant starch processed by the method thereof and for reactive extrusion, preparing and mixing flour with citric acid aqueous solution; reactively extruding the dried mixed flour; feeding the extruded dried mixed flour; adjusting a screw rotation speed of the extruding machine; stabilizing the weight of the starch citrate extrudate; grounding and sieving the stabilized starch citrate extrudate; and removing unreacted citric acid, and the neutral acid-base resistant starch citrate product processed by the method thereof. The purpose of the invention is to produce resistant starch citrate classified as resistant starch type 4 (RS4) to improve the digestion-resistant property of flour to be the key ingredient of the food helping develop the world food products, in the manufacturing scale, to have properties beneficial to health, as well as to add value to plant- based flour products.

The invention discloses a method for improving the nutritional quality of wheat and reducing vomitoxin by combining cold plasma with lactic acid bacteria fermentation. The method comprises the following specific steps: (1) putting wheat grains polluted by DON into a reaction cavity of cold plasma equipment; (2) preparing a single or compound lactic acid bacteria starter; (3) mixing the wheat subjected to cold plasma treatment with a lactic acid bacteria leavening agent for fermentation; and (4) drying, grinding and sieving the fermented wheat to prepare the wheat flour meeting the standard. Through progressive cooperative treatment of cold plasma pretreatment and compound lactobacillus fermentation, the final degradation rate of DON reaches 91.04%, functional components (resistant starch reaches 13.71% and dietary fiber reaches 13.14%) are synchronously increased, and phytic acid (lowest to 0.42%) is greatly degraded to improve the bioavailability of mineral substances. Besides, the method can optimize the wheat processing performance, the prepared noodles are moderate in hardness, good in elasticity and stretch-proof, no chemical reagent is added in the whole process, collaborative optimization of efficient detoxification, nutrient enrichment and processing performance improvement is achieved, and a green and economical solution is provided for safe utilization of polluted wheat.

The invention provides a whole-grain food for assisting in improving constipation and a preparation method thereof, and relates to the technical field of food processing. The whole-grain food comprises a whole-grain base material, beans, potatoes, honey, a functional additive and a microbial agent, the whole grain base material comprises oat flour, germinated brown rice flour, quinoa flour and rye flour; the functional additives comprise inulin, fructo-oligosaccharide, bunge cherry seed powder and sesame powder. The whole grain base material, the beans, the potatoes and the functional additive can promote intestinal tract movement and increase the volume of excrement; the functional additive and the microbial agent enhance flora colonization and optimize intestinal microecology; the resistant starch and the whole grain base material in the potatoes delay gastric emptying, increase satiety and improve defecation at the same time; the honey and the functional additive can relax bowel and reduce dry and hard stool. The health of intestinal tracts and balanced nutrition are both considered, and constipation is safely and effectively improved through multi-way synergism of'dietary fibers, prebiotics, probiotics and intestine moistening components'.

The invention belongs to the field of food processing and safety, and provides a preparation method of low-GI triticale whole grain noodles. The optimal formula of the prepared low-GI triticale whole grain noodles comprises 13.60% of triticale modified wheat bran, 12.87% of vital gluten, 13.00% of resistant starch, 4% of Chinese yam powder, 0.8% of Sanzan gum and the balance of triticale flour. The predicted sensory score of the whole-grain noodles is 82.72, the sensory score of the whole-grain noodles obtained through verification experiments is 83.55, the GI value of the whole-grain noodles is 54.93, and the whole-grain noodles are low-GI food; the invention further provides a matched intelligent temperature-control rolling device capable of controlling temperature and humidity and used for noodle production, multiple rolling and low-temperature fermentation functions are integrated, and through cold air diversion and water mist humidification, the temperature and humidity are controllable, and the problems of equipment land occupation and process gaps are reduced.

The invention belongs to the technical field of starch modification and food processing, and particularly relates to a method for debranching all components of corn starch through heat-assisted continuous ethanol gradient grading. According to the method for debranching all components of corn starch through heat-assisted continuous ethanol gradient grading, firstly, gelatinized corn starch is subjected to debranching treatment through pullulanase, then the debranched starch is graded through continuous ethanol gradient (15%-75%) under the condition of different temperatures (50-100 DEG C), and fractions with specific chain length distribution, crystal structures and functional characteristics are obtained. According to the method disclosed by the invention, the precise separation of each component of the debranched starch is realized through the synergistic effect of regulating and controlling the temperature and the ethanol concentration. According to the method, the problem of component overlapping in a traditional single-proportion ethanol grading method is solved, the influence of heat-assisted continuous ethanol gradient grading on the starch structure and functional characteristics is disclosed, and an innovative method is provided for directional preparation of high-resistance starch and full-component high-value utilization of corn starch.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

The application discloses a novel multifunctional resistant starch rich in active small-molecule ternary complex, a one-step induction synchronous preparation process and application thereof. By introducing lipids with a certain structure, phenolic compounds without long alkyl chains and starch form inclusion complexes with V-shaped ordered structures. By adjusting the addition sequence of lipids and phenolic compounds in the preparation process and optimizing the process parameters, multifunctional resistant starch with high phenolic loading rate and strong antioxidant activity is prepared by one-step induction. The application breaks through the technical bottleneck that phenolic compounds without long alkyl chains are difficult to form V-shaped complexes with starch, significantly improves the complexing efficiency of starch and phenolic compounds without long alkyl chain structure, and improves the content of active small-molecule phenols in the complex. Compared with the prior art, the prepared complex has stronger DPPH free radical scavenging effect, shows better digestion resistance and antioxidant effect, and can be used in the fields of functional food, nutritional additives and the like for reducing postprandial blood glucose, antioxidant and the like.

The invention belongs to the field of plant engineering technology and crop germplasm resource innovation, and particularly relates to a rice BEIIb gene mutant, application of the rice BEIIb gene mutant in improving rice resistant starch and an improving method. A mutant material with high resistant starch content is created by knocking out the rice BEIIb gene, and compared with a wild type, mutant seeds show an obvious chalky phenotype, composite starch particles are abnormal in a spherical or ellipsoidal shape, the amylose content is remarkably increased, the protein content is remarkably reduced, the resistant starch content is remarkably increased, and the resistant starch content is remarkably reduced. The hardness of cooked rice is remarkably increased, and the elasticity is remarkably reduced. Through transcriptomics analysis, the protein mainly participates in biological pathways such as carbohydrate metabolism, chloroplast photosynthesis, calmodulin combination and secondary metabolite synthesis, and the expression level of endosperm starch synthesis related genes is obviously changed. The method can provide theoretical basis and method reference for breeding of high-quality rice varieties with high resistant starch.

The invention discloses a probiotic biological microcapsule as well as a preparation method and application thereof. The probiotic biological microcapsule comprises a probiotic core material and a wall material coating the probiotic core material, the probiotic core material is prepared by laminating a complex microbial inoculant with a laminating agent; the complex microbial inoculants comprise bacillus lentus and bacillus velezensis; the film coating agent is prepared from chitosan, resistant starch and modified polyacrylamide. According to the probiotic biological microcapsule provided by the invention, on the basis of a synergistic effect and a dual-protection effect of the covering film and the wall material, not only can the complex microbial inoculant be ensured to safely reach a colonization site, but also nutrition and protection can be further provided for a colonization process; the survival rate of the probiotics in the in-vivo environment conveying process and the survival rate after colonization are remarkably improved, meanwhile, the probiotics can be preserved in the normal-temperature external environment for a long time, the preservation and transportation cost is reduced, and the probiotics can be widely applied to biological feed.

The invention relates to a colon-targeted micro-ecological regulation composition. The colon-targeted micro-ecological regulation composition is prepared by compounding the following functional components in percentage by weight: 5-95% of a component A, 1-15% of a component B and 4-94% of a component C, the component A is resistant starch, the polymerization degree DP is greater than or equal to 15, and the crystallinity is greater than or equal to 35%; the component B is probiotics and is embedded through a complex coacervation method or an extrusion-gel method, the embedding rate is larger than or equal to 75%, and the particle size is 200-800 microns; the survival rate is greater than or equal to 60% after treatment in simulated gastric juice for 2 hours, and the survival rate is greater than or equal to 50% after treatment in simulated intestinal juice for 4 hours; the component C comprises functional nutritional auxiliary materials, the functional nutritional auxiliary materials comprise prebiotics and a medicinal and edible composition, and the prebiotics comprise rapid fermentation type prebiotics, medium-speed fermentation type prebiotics, slow fermentation type prebiotics and a non-fermentation type water-holding expansion component. By constructing a carbon source slow release-flora orientation-metabolism regulation ternary interaction collaborative network, accurate regulation and multi-target metabolism intervention of the whole digestive tract are realized.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

The invention belongs to the field of starch modification processing, and provides a method for preparing starch-polyphenol RS5 type resistant starch. According to the method, through physical-polyphenol composite synergistic modification, a procyanidine polyphenol structure and sweet potato starch are utilized to form a hydrogen bond / hydrophobic effect, starch molecular chains are induced to be directionally rearranged, a resistant crystal structure is stabilized, and the preferable process conditions are as follows: the temperature is 85-90 DEG C, the time is 18-20 minutes, the addition amount of procyanidine is 3-7% of a starch dry basis, and the final resistant starch content reaches 36.39-46.86%. Compared with a traditional method, the raw material utilization rate and the product yield are remarkably improved. The whole process has the advantages of no chemical reagent, simple operation, low equipment cost, and stable resistant starch content of the product.

The invention relates to a preparation method of compound protein composite gel. The preparation method comprises the following steps: step 1, mixing ball-milled pea starch with water to prepare a starch emulsion; treating to gelatinize the ball-milled pea starch; taking out and cooling to room temperature to obtain pea starch gel, aging and then crushing to obtain pea resistant starch; step 2, dissolving whey protein isolate powder in water to prepare a protein gel stock solution; adding the pea resistant starch according to the proportion of 0.25-1w / v% of the protein gel stock solution; after mixing, continuously stirring at room temperature for 1-3 hours; storing overnight under the condition of a refrigerator at 4 DEG C to ensure that the starch is dissolved with the protein to obtain a gel stock solution for later use; and step 3, taking out the gel stock solution, placing the gel stock solution in a water bath kettle with the temperature of 90-98 DEG C for heat treatment for 20-40 minutes, taking out the gel stock solution, placing the gel stock solution in an ice-water bath for cooling for at least 10 minutes to quickly form gel, and then placing the gel in a refrigerator with the temperature of 4 DEG C for storage. The pea resistant starch is added into the whey protein isolate, so that the synergistic interaction effect on the compound protein gel can also be realized.

The invention relates to the technical field of preparation of additive-free sugar cake premixed flour, and particularly discloses a preparation method of additive-free sugar cake premixed flour, which comprises the following steps of: screening and preparing raw materials: selecting oligosaccharide raw materials subjected to quality detection, selecting a resistant starch source, and mixing the resistant starch source and the oligosaccharide raw materials to obtain the additive-free sugar cake premixed flour, vegetable protein raw materials are selected, raw materials rich in dietary fibers are prepared, meanwhile, a natural flavor enhancer is prepared, and a food-grade preservative additive meeting the national standard is prepared. According to the preparation method of the additive-free sugar cake premixed flour, oligosaccharide, a resistant starch source, vegetable protein, dietary fibers, a natural flavor enhancer and the like are adopted as raw materials, the healthy diet trend is met, and the requirements of consumers for low-sugar, high-fiber, high-protein and natural-flavor products are met.