CN102796784A - Method for preparing resistant starch through utilizing wheat starch - Google Patents
Method for preparing resistant starch through utilizing wheat starch Download PDFInfo
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- CN102796784A CN102796784A CN2012102414784A CN201210241478A CN102796784A CN 102796784 A CN102796784 A CN 102796784A CN 2012102414784 A CN2012102414784 A CN 2012102414784A CN 201210241478 A CN201210241478 A CN 201210241478A CN 102796784 A CN102796784 A CN 102796784A
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Abstract
The invention discloses a method for preparing resistant starch through utilizing wheat starch, and belongs to the field of agriculture product processing. The technical scheme is realized through the following steps of: performing sizing mixing on the wheat starch; and then performing gelatinizing, vacuum flash cooling, debranching, cooling crystallization and centrifugal separating, thus obtaining the wheat resistant starch. The method is used for overcoming the defect that the purity of the wheat resistant starch which is prepared in an autoclave method, an enzymic method, an acid method and other methods at present is low, and ensuring that the purity of the resistant starch which is prepared from the wheat starch is higher than 40%.
Description
Technical field
The present invention relates to a kind of method for preparing Resistant starch, particularly relate to a kind of method of utilizing wheat starch to prepare Resistant starch, belong to the processing of farm products field.
Background technology
Resistant starch is claimed enzyme resistant starch and indigestibility starch again, and this starch is than other starch difficult degradations, in human body, digests and assimilates and to get into blood all slower.Itself remains starch Resistant starch; Its chemical structure is different from fiber; But the similar disappearing fibre of its character; The one, Resistant starch belongs to a kind of of food fibre, and food fibre is meant can anti-human small intestine to be digested and assimilated, and the summation of edible vegetalitas composition, glucide and the similar material thereof that can partly or entirely ferment at the human body large intestine.Comprise polysaccharide, oligosaccharides, xylogen and relevant plant material.Food fibre has different physiological roles such as relaxing bowel, regulate controlling blood sugar concentration, reducing blood-fat; The 2nd, functions of lowering blood-fat and reducing weight, the content of Resistant starch ability reducing cholesterol. promote choleresis and circulation, thereby can prevent the formation of gallbladdergallstonecholetithiasis.Resistant starch can also reduce lipid absorption and lipid acid is synthetic, effectively reduces in the blood and liver lactones quality, and the prevention fatty liver forms, so it can be used as the slimming health food additive.The heat that Resistant starch produced has only the half the of carbohydrate approximately. and can be used for controlling the balance of appetite and flood tide nutrient substance, and then reach the control of body weight.Resistant starch has lower glycemic index and insulin response, especially to the type ii diabetes people, can delay postprandial blood sugar and rise, effectively the control of diabetes feelings; The 3rd, to the preventive and therapeutic effect of intestinal tract disease, Resistant starch is not got into colon by digestion, as the nutrition source of colonic microflora; These mikrobes with short-chain fats such as generation butyric acid after the carbohydrate metabolism, reduce colon and pH of feces through fermentation; Butyric acid has the promotion colon health; Reduce the carcinogenic generation of amine. suppress the cancer cell, reduce the intestinal mucosa proliferation of cells, and then it is dangerous to reduce the trouble colorectal carcinoma; The indispensable living matters of human body such as the intestinal bacteria of enteron aisle can also synthetic pantothenic acid, nicotinic acid, vitamin G increase needed by human body nutrition.Resistant starch can be in ileum in intestines microbial fermentation and reduce the pH value, promote the absorption of micro-nutrientss such as mineral substance, form solubility calcium magnesium, be prone to absorbed through diffusion by the human body epithelial cell, reduce serum cholesterol, prevent and treat cardiovascular disorder.
Resistant starch can be used as good dietary fiber enriched dose, is applied in the cereal preparation, improves the functional of food, in bread, adds the health that Resistant starch will be of value to people, is a kind of good texture modifier.Resistant starch can improve the expanded coefficient of food, improves the anti-bubble property of cereal, and the expanding food volume is increased, and the Resistant starch ratio high bulking coefficient is high more more; Resistant starch can be used as food thickener and uses because of having good rheological characteristics, stability and low retentiveness, and available Resistant starch increases the opaqueness and the suspension degree of beverage in sticky opaque beverage; And can not produce sand type; Also can not cover the local flavor of beverage, Resistant starch can also use and be the thalline preservatives, as adding the sour milk of Resistant starch; The quantity of lactobacillus spp is apparently higher than contrast, and the survival rate of drinking the back thalline greatly improves; Resistant starch also can be used as good dietary fiber enriched dose of bakery product, and not only dietary fiber component has obtained reinforcement, and all is being better than the bread that adds other traditional food fibre aspect the organoleptic qualities such as air hole structure, volume and color.
Traditional Resistant starch preparation method is to be raw material with the wheat starch at present; Utilize modes such as pressing hot method, enzyme process, acid system and Combined Processing thereof to prepare the wheat Resistant starch; Through single factor experiment the factor of influence in these two kinds of methods is studied; And through the definite optimum process condition of pressing hot method and acid hydrolyzation to produce the wheat Resistant starch of orthogonal test; The result shows: press the principal element that influences Resistant starch production in the hot method for pressing hot temperature, starch concentration, storage period and hot time of pressure, the Resistant starch purity of preparation is 7.26%; The principal element that influences Resistant starch production in the acid hydrolyzation is hydrochloric acid consumption, boiling water bath time, starch concentration and acidolysis time; The purity of preparation Resistant starch is 7.74%.Above-mentioned is that the method for feedstock production Resistant starch all exists Resistant starch purity lower with the wheat starch; Do not reach the degree of industriallization processing; Though taking off the research that side chain enzymolysis process and hydrolysis press hot legal system to be equipped with Resistant starch at present appears in the newspapers; But rest on prepared in laboratory and theoretical research stage basically, do not see that also the commodity that are prepared into come into the market.
Summary of the invention
The objective of the invention is to overcome the low defective of present preparation Resistant starch method purity, and disclose a kind of method of utilizing wheat starch to prepare Resistant starch.
The present invention realizes through following steps:
A. wheat starch is sized mixing: powder slurry concentration 17-25Be ', and adjust pH 3.0-7.0 adds high temperature resistant AMS 0.4-0.8L/t starch;
B. gelatinization: adopt high-pressure injector, temperature is controlled at 120-145 ℃ in the injector;
C. vacuum is dodged chilling but: dodge but system of chilling through vacuum, temperature drops to 95-97 ℃, the apparent true qualities of iodine examination from 120-145 ℃;
D. take off: when the starch paste solution temperature drops to below 58 ℃, add to take off behind the Pullulanase 1-50U/g starch and handled 10-20 hour, reaction finishes, and solution is heated to 80 ℃-85 ℃, keeps 10-20min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline: be cooled to room temperature, static 10-20 hour taking off a liquid;
F. spinning, 80 ℃ of dryings get Resistant starch.
The present invention has overcome present utilization and has pressed modes such as hot method, enzyme process, acid system to prepare the low defective of wheat Resistant starch purity, can make purity that wheat starch prepares Resistant starch greater than 40%.
Embodiment
Below in conjunction with embodiment the present invention is done to describe in further detail,
Embodiment one:
A. size mixing
A.1 get wheat starch 1000g, the concentration of sizing mixing 19Be ',
A.2 adjust pH 5.7,
A.3 add high temperature resistant AMS 0.9L/t starch,
B. gelatinization
At first preheat to 100 ℃, spray gelatinization then, temperature is controlled at 125 ℃ in the injector,
C. dodge but system of chilling through vacuum, temperature drops to 95 ℃, the apparent true qualities of iodine examination, gelatinization end from 100 ℃;
D. take off and prop up
When the starch paste solution temperature drops to 58 ℃, to add respectively to take off behind the Pullulanase 20U/g starch and handled 15 hours, reaction finishes, and immediately solution is heated to 80 ℃, keeps 20min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline
Be cooled to room temperature, static 15 hours taking off a liquid;
F. spinning, 80 ℃ of dryings get Resistant starch 570g.
Embodiment two
A. size mixing
A.1 get wheat starch 1000g, the concentration of sizing mixing 22Be ',
A.2 adjust pH 7.0,
A.3 add high temperature resistant AMS 1.1L/t starch;
B. gelatinization
At first preheat to 100 ℃, spray gelatinization then, temperature is controlled at 140 ℃ in the injector,
C. dodge but system of chilling through vacuum, temperature drops to 90 ℃ from 100 ℃; The iodine examination shows true qualities, and gelatinization finishes;
D. take off and prop up
When the starch paste solution temperature drops to 65 ℃, to add respectively to take off behind the Pullulanase 35U/g starch and handled 10 hours, reaction finishes, and immediately solution is heated to 85 ℃, keeps 10min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline
Be cooled to room temperature, static 10 hours taking off a liquid;
F. spinning, 80 ℃ of dryings get Resistant starch 607g.
Claims (3)
1. utilize wheat starch to prepare the method for Resistant starch, it is characterized in that realizing through following steps:
A. wheat starch is sized mixing: powder slurry concentration 17-25Be ', and adjust pH 3.0-7.0 adds high temperature resistant AMS 0.4-0.8L/t starch;
B. gelatinization: adopt high-pressure injector, temperature is controlled at 120-145 ℃ in the injector;
C. vacuum is dodged chilling but: dodge but system of chilling through vacuum, temperature drops to 95-97 ℃, the apparent true qualities of iodine examination from 120-145 ℃;
D. take off: when the starch paste solution temperature drops to below 58 ℃, add to take off behind the Pullulanase 1-50U/g starch and handled 10-20 hour, reaction finishes, and solution is heated to 80 ℃-85 ℃, keeps 10-20min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline: be cooled to room temperature, static 10-20 hour taking off a liquid;
F. spinning, 80 ℃ of dryings get Resistant starch.
2. the method for utilizing wheat starch to prepare Resistant starch according to claim 1 is characterized in that realizing through following steps:
A. size mixing
A.1 get wheat starch 1000g, the concentration of sizing mixing 19Be ',
A.2 adjust pH 5.7,
A.3 add high temperature resistant AMS 0.9L/t starch,
B. gelatinization
At first preheat to 100 ℃, spray gelatinization then, temperature is controlled at 125 ℃ in the injector,
C. dodge but system of chilling through vacuum, temperature drops to 95 ℃, the apparent true qualities of iodine examination, gelatinization end from 100 ℃;
D. take off and prop up
When the starch paste solution temperature drops to 58 ℃, to add respectively to take off behind the Pullulanase 20U/g starch and handled 15 hours, reaction finishes, and immediately solution is heated to 80 ℃, keeps 20min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline
Be cooled to room temperature, static 15 hours taking off a liquid;
F. spinning, 80 ℃ of dryings get Resistant starch 570g.
3. the method for utilizing wheat starch to prepare Resistant starch according to claim 1 is characterized in that realizing through following steps:
A. size mixing
A.1 get wheat starch 1000g, the concentration of sizing mixing 22Be ',
A.2 adjust pH 7.0,
A.3 add high temperature resistant AMS 1.1L/t starch;
B. gelatinization
At first preheat to 100 ℃, spray gelatinization then, temperature is controlled at 140 ℃ in the injector,
C. dodge but system of chilling through vacuum, temperature drops to 90 ℃ from 100 ℃; The iodine examination shows true qualities, and gelatinization finishes;
D. take off and prop up
When the starch paste solution temperature drops to 65 ℃, to add respectively to take off behind the Pullulanase 35U/g starch and handled 10 hours, reaction finishes, and immediately solution is heated to 85 ℃, keeps 10min, makes enzyme deactivation and stops taking off side reaction;
E. decrease temperature crystalline
Be cooled to room temperature, static 10 hours taking off a liquid;
F. spinning, 80 ℃ of dryings get Resistant starch 607g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210241478.4A CN102796784B (en) | 2012-07-12 | 2012-07-12 | Method for preparing resistant starch through utilizing wheat starch |
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| CN201210241478.4A CN102796784B (en) | 2012-07-12 | 2012-07-12 | Method for preparing resistant starch through utilizing wheat starch |
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| CN102796784A true CN102796784A (en) | 2012-11-28 |
| CN102796784B CN102796784B (en) | 2014-08-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103819568A (en) * | 2013-12-22 | 2014-05-28 | 郑州市中食农产品加工研究院 | Preparation method of resistant starch RS3 |
| CN109456414A (en) * | 2018-09-03 | 2019-03-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A method of resistant starch is prepared using pressure heat integration irradiation technique |
| CN109805262A (en) * | 2019-01-29 | 2019-05-28 | 吴欣洋 | Compound meal replacement powder of wheat germ containing wheat-bran dietary fiber and preparation method thereof |
-
2012
- 2012-07-12 CN CN201210241478.4A patent/CN102796784B/en not_active Expired - Fee Related
Non-Patent Citations (5)
| Title |
|---|
| P.L.RUSSELL ET AL.: "Characterisation of resistant starch from wheat and maize", 《JOURNAL OF CEREAL SCIENCE》 * |
| 刘应杰 等: "淀粉乳酸度影响液化效果研究", 《酿酒》 * |
| 张莉: "抗性淀粉制备工艺及其理化性质研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 朱珠 等: "利用双酶玉米淀粉糖浆研制超干基酒", 《食品科学》 * |
| 肖永霞: "微波-酶法制备小麦抗性淀粉工艺条件优化及性质的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103819568A (en) * | 2013-12-22 | 2014-05-28 | 郑州市中食农产品加工研究院 | Preparation method of resistant starch RS3 |
| CN103819568B (en) * | 2013-12-22 | 2016-05-11 | 郑州市中食农产品加工研究院 | A kind of resistant starch RS3Preparation method |
| CN109456414A (en) * | 2018-09-03 | 2019-03-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A method of resistant starch is prepared using pressure heat integration irradiation technique |
| CN109805262A (en) * | 2019-01-29 | 2019-05-28 | 吴欣洋 | Compound meal replacement powder of wheat germ containing wheat-bran dietary fiber and preparation method thereof |
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| CN102796784B (en) | 2014-08-20 |
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