CN102277399B - Preparation of raw material of novel resistant starch - Google Patents
Preparation of raw material of novel resistant starch Download PDFInfo
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Abstract
The invention discloses a new raw material of novel resistant starch, and simultaneously discloses a preparation method and foods of high-content resistant starch. The preparation method comprises the following steps: preparing coarse starch of canna edulis ker; adding diluted hydrochloric acid to regulate the PH value to be between 3.5 and 5.5; adding Pullulanase at the temperature of between 40 and 70 DEG C; and preserving the temperature, heating, cooling and the like to remove residual acid or impurities to prepare the resistant starch which can be deposited in cold water for a long time for storage. In the method of content measurement, an alpha-starch amylase enzymolysis method is mainly adopted, and the content of the resistant starch is calculated by measuring the content of glucose in a standard curve method. The result of resistant starch content measurement indicates that: the content of resistant starch in the untreated canna edulis ker is 26.5 percent, and is far higher than the content of resistant starch in conventional staple foods, such as rice, wheat and the like, while the content of resistant starch in the process-treated canna edulis ker is 70.5 percent; therefore, the resistant starch is an ideal raw material of functional foods. The invention also discloses a preparation method of a series of foods which take the resistant starch as a raw material.
Description
Technical field
The present invention relates to a kind of novel resistant starch high quality raw material and in the application of food, field of health care products.
Technical background
Change along with socioeconomic continuous progress and people life style, diet forms very large change, aging population in addition, the factors such as overnutrition of having occurred, the morbidity crowd of disease, hypertension, hyperlipidemia etc. of causeing fat constantly rises, and has become the great common problem in China and even the world.Therefore stop the generation key of obesity and chronic diseases to be to put prevention first, scientific and reasonable dietary structure is one of key measure of the above-mentioned disease of prevention.Starch, as the source of the main energy of people, is the central factor that regulates diet formula.
Resistant starch claims again enzyme resistant starch and indigestibility starch, is difficult for being digested and assimilated by small intestine.Resistant starch has different physiological roles, can reduce blood sugar, is applicable to adiposis patient and diabetes patient.In addition, Resistant starch also has the effect that reduces serum cholesterol, prevention and cure of cardiovascular disease.Therefore, exploitation has Resistant starch resource and the food thereof of healthy weight loss function, meets the desirable demand of health of people green.
The raw material of novel resistant starch the present invention relates to derives from edible bajiao banana taro (Canna Edulis Ker), have another name called non-irrigated lotus root, any of several broadleaf plants lotus root, edible canna, plant for Lowiaceae Canna generalis Bailey belongs to, originates in South America, in Southwestern China area, South East Asia and some American States, all has plantation.The starch accumulating in bajiao banana eddo stem for a long time just as humans and animals thing food, the southwest of Qi China and Vietnam's one band consumption are larger.Bajiao banana taro has become the new raw material sources of high value starch in Asia, have starch granules particle diameter large, and gelatinization point is low, and paste transparency is good, the feature that starch content is high.The exploitation of bajiao banana taro at present be take production starch as main, and the existing food item of developing for many years starch deep processed product and bean vermicelli, vermicelli, but its added value of product is lower, the characteristics and advantages of the Resistant starch of its high-content is not excavated, at present, there is not yet the bibliographical information of bajiao banana taro Resistant starch research.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of novel resistant starch high quality raw material, correlation function food, fill up the blank of Resistant starch food in industry.
Technical scheme of the present invention, the rhizome of Cannaceae bajiao banana taro of take is raw material, clean rhizome, grating in the situation that adding water, at filtering separation fiber, starch slurry is stored in bucket or in pond, starch granules precipitates very soon, can obtain the thick starch of water content 40%, then water is settlement separate 2-3 time again, and decant obtains thick starch after processing.
For realizing the object that obtains high-quality Resistant starch, the present invention proposes the preparation method who improves bajiao banana taro raw material Resistant starch.The thick starch of bajiao banana taro is added to water sizes mixing, then add dilute hydrochloric acid or dilute sulphuric acid to regulate pH3.5-5.5, with microwave or steam, heat (steam heating need stir), at 40～70 ℃, add Pullulanase, through insulation, intensification and the step such as cooling, dispel after residual acid or impurity, be deposited in cold water and preserve for a long time.Then the wet starch after washing is dried, measures the content of Resistant starch.
The present invention be take this starch as raw material, after interpolation foodstuff additive, seasonings, is directly processed into the instant food that is similar to instant noodles or lotus root starch class.
The food that starch after the present invention be take is preferably prepared as raw material comprises: bread, dessert, biscuit, cake, noodles, beverage, milk-product, jelly and other specific health functional food.
Embodiment
The preparation method of embodiment mono-bajiao banana taro Resistant starch
Fresh bajiao banana taro is cleaned and removes mud, weigh, pulverize filtering separation fiber, starch is sedimentation 2-3 time repeatedly in cold water, and impurity eliminates, and can obtain the thick starch of water content 40%, then water is settlement separate 2-3 time again, prepares canna starch meal, and the resistant starch content in meal reaches 26%.Adding water sizes mixing, the starch concentration of sizing mixing is between 10%-40%, adds dilute hydrochloric acid or dilute sulphuric acid to regulate PH3.5-5.5, with microwave or steam, heats (steam heating need stir), at 40～70 ℃, add Pullulanase, consumption is 10～50ASPU/g starch, insulation 6～48h, and being then increased to temperature is 80～100 ℃, keep 40-60min, cooling, after starch sedimentation, the liquid of draining.For removing residual acid or impurity, used water relaunders one time if desired, and the starch after washing can be deposited in cold water and preserve for a long time, prepares bajiao banana taro Resistant starch (up to 70% left and right).
The assay of embodiment bis-Resistant starches
Take 100mg sample in 15mL centrifuge tube, add 10mL KCL-HCL solution (pH is 1.5), add 0.2mL pepsin solution (lg stomach en-/10mLKCLl-HCL solution), 38 ℃ of constant temperature 60min, keep constantly concussion, to remove the protein in sample; Take out, naturally cool to room temperature, regulate pH to 6.0-6.4; the heat-resistant alpha-amylase that adds 300U, is placed in 95 ℃ of constant temperature oscillators 30min (vibration rotating speed is 200r/min) that vibrates, hydrolysis wherein can amyloclastic; centrifugal (3000r/min, 10～15min); Be cooled to room temperature, with sodium-acetate buffer adjust pH to 4.5, then saccharifying enzyme (the 60 ℃ of water-baths vibration 60min) complete hydrolysis that adds 5000 unit of activity wherein can amyloclastic be glucose; Cooling, centrifugal, (3000r/min, 15min), careful abandoning supernatant, washing, repeats 3 times, washes away glucose wherein; Add 2mLKOH solution (4mol/L), heating in water bath, vibration are fully dissolved the Resistant starch in precipitation; Add in HCL and KOH, regulate pH to 4.5, add 5000 unit of activity saccharifying enzyme, 60 ℃ of water bath with thermostatic control 30min, keep constantly concussion, and it is glucose that the starch is dissolved in hydrolysis; Cooling, centrifugal, (3000r/min, 15min), collects supernatant liquor, and washing, repeats 3 times, merges supernatant liquor, adds deionized water and is settled to 100mL; Get centrifuged supernatant 1mL in colorimetric cylinder, in every arm, add the enzyme of 3mL to expect mix reagent, then insulation colour developing 20min in 50 ℃ of water-baths; Take reagent blank as 0, at 510nm place, use the absorbancy of ultraviolet spectrophotometer working sample, and find out corresponding glucose concn from glucose typical curve.
The calculating of resistant starch content
RS%=162/180×C/W×100×100%
Wherein: C: from glucose typical curve, find out corresponding glucose concn
W: the quality of starch sample
100: from 100mL glucose solution, get 1mL
162/180: the reduction factor between glucose and dewatered grape glycosyl.
Result
Glucose typical curve: Y=8.8773X-0.0114, relation conefficient: R
2=0.9996
Y: absorbancy, X: glucose concn (mg/mL), glucose concn scope: 0～0.10mg/mL
Resistant starch content measurement result shows, the bajiao banana taro resistant starch content of unprocessed mistake reach 26.5% far above conventional staple food as the content of Resistant starch in the starch such as rice (0.69%), wheat (1.01%), oat (1.41%); Bajiao banana taro resistant starch content after Pullulanase is processed, up to 70.5%, far away higher than the resistant starch content in most plants, is a kind of desirable functional food raw material.
Resistant starch content measurement result in the various starch materials of table one
The preparation of embodiment tri-bajiao banana taro Resistant starch food (following instance explanation the present invention, but do not limit the present invention)
(1) biscuit:
The preparation 12kg biscuit of take is example: bajiao banana taro Resistant starch 6kg, the low smart starch 4kg of wheat, phosphatide 70g, Xylitol 1.5kg, refined salt 20g, sodium bicarbonate 40g, bicarbonate of ammonia 30g, citric acid 0.1g, other can add cocoa powder 1.0kg according to taste, or the food flavour of other taste oil 8mL.The preparation technology of biscuit is prepared into biscuit through modulation-roll forming-moulding-baking-cooling-packing routinely.Wherein the content of Resistant starch is between 12%---20%.
(2) Instant sheet jelly
1 part of bajiao banana taro Resistant starch, 1 part of early rice, soak early rice, after washing meter defibrination, add bajiao banana taro Resistant starch, add water and size mixing into newborn concentration 40%-45%, through portion's stock tank of general powder-making machine, starch cloth is starched on defeated strap and become powder sheet through hot-air seasoning, through fixed length, slitting, moulding, dry, mix the seasoning bag of different taste, packing can obtain convenient rice flour noodles (skin).Wherein the content of Resistant starch is between 12%---20%.
(3) jelly
10 parts of bajiao banana taro Resistant starches, adding the water slurry concentration of sizing mixing is 60%, and stirring heating is boiled, and 1 part of adding citric acid is adjusted pH value to 5.0, adds 0.3 part of vitamins C, and 1 part of interpolation synanthrin or Xylitol, mix well, and adds 0.2 part of pectin or agar, makes jelly.
(4) Nutritive Rice is stuck with paste
1 part of bajiao banana taro Resistant starch, need to add 1-3 part according to difference, comprises that mung bean, red bean, black soya bean, peanut, sesame, walnut, Chinese yam are directly ground into the Nutritive Rice paste that powder obtains difference in functionality.
Claims (1)
1. a preparation method for Resistant starch raw material, is characterized in that take that the rhizome of Cannaceae bajiao banana taro is raw material, adopts the collaborative microwave treatment of Pullulanase to prepare the method for Resistant starch, comprises the steps:
Fresh bajiao banana taro is cleaned, weigh, pulverize, filtering separation robust fibre, sedimentation 2-3 time repeatedly in cold water, obtain the thick starch of water content 40%, settlement separate 2-3 time again, make canna starch meal, adding water sizes mixing, to starch concentration be 10%-40%, add dilute hydrochloric acid or dilute sulphuric acid to be adjusted to pH3.5-5.5, with microwave, heat, at 40-70 ℃, add Pullulanase, consumption is 10-50ASPU/g starch, insulation 6-48h, then being increased to temperature is 80-100 ℃, keep 40-60min, cooling, after starch sedimentation, the liquid of draining, water relaunders one time, precipitation is preserved for a long time in cold water, in gained Resistant starch raw material, resistant starch content is up to 70%.
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754838A (en) * | 2012-08-07 | 2012-10-31 | 济南瑞成生物工程有限公司 | Low-calorie hunger-resisting food and manufacture method thereof |
| CN103393044A (en) * | 2013-08-19 | 2013-11-20 | 周俊 | Phyllanthus emblica-containing pearl-shaped ball and processing method thereof |
| CN103519103A (en) * | 2013-09-22 | 2014-01-22 | 王福球 | Tapioca pearls prepared from drought lotus root starch |
| CN104073535A (en) * | 2014-06-29 | 2014-10-01 | 陈昆 | Preparation method of resistant starch |
| CN105132493B (en) * | 2015-08-17 | 2018-12-04 | 中国农业科学院农产品加工研究所 | A kind of product and preparation method thereof rich in low viscosity resistant starch |
| CN106213518B (en) * | 2016-07-25 | 2020-05-01 | 山东百龙创园生物科技股份有限公司 | Preparation method of radix puerariae resistant starch |
| CN106473147B (en) * | 2016-10-11 | 2020-01-10 | 福建农林大学 | Purple yam anti-digestion starch and preparation method thereof |
| JPWO2018216706A1 (en) * | 2017-05-23 | 2020-03-26 | 日清フーズ株式会社 | Mix for low sugar noodles |
| CN112921059B (en) * | 2021-02-05 | 2022-12-06 | 王学勇 | Preparation method of canna RS3 resistant starch and application of canna RS3 resistant starch in functional food and anti-Parkinson medicine |
| CN114136960B (en) * | 2021-12-01 | 2023-09-15 | 华南农业大学 | Method for batch measurement of rice resistant starch content |
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| CN1457670A (en) * | 2002-05-14 | 2003-11-26 | 国家淀粉及化学投资控股公司 | Slowly digestable starch product |
| CN101712723A (en) * | 2009-10-30 | 2010-05-26 | 华南理工大学 | Method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol |
| CN101768223A (en) * | 2010-03-09 | 2010-07-07 | 中南林业科技大学 | Fabrication method for resistant rich starch |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457670A (en) * | 2002-05-14 | 2003-11-26 | 国家淀粉及化学投资控股公司 | Slowly digestable starch product |
| CN101712723A (en) * | 2009-10-30 | 2010-05-26 | 华南理工大学 | Method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol |
| CN101768223A (en) * | 2010-03-09 | 2010-07-07 | 中南林业科技大学 | Fabrication method for resistant rich starch |
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Effective date of registration: 20180619 Address after: 562400 Hongxing Industrial Park, Tuen village, Yilong District, Xingyi, Guizhou, Southwest Guizhou Province. Patentee after: Guizhou Yili Biotechnology Co., Ltd. Address before: 100102 Chinese medicine identification department, Beijing University of Chinese Medicine, 6 South Central Road, Wangjing, Beijing Co-patentee before: Zhang Yuan Patentee before: Wang Xueyong |
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