CN103936868A - Method for extracting resistant starch from yellow wine lees through ultrahigh pressure and ultrasonic assisted treatment - Google Patents
Method for extracting resistant starch from yellow wine lees through ultrahigh pressure and ultrasonic assisted treatment Download PDFInfo
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- CN103936868A CN103936868A CN201410185587.8A CN201410185587A CN103936868A CN 103936868 A CN103936868 A CN 103936868A CN 201410185587 A CN201410185587 A CN 201410185587A CN 103936868 A CN103936868 A CN 103936868A
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Abstract
The invention relates to a method for extracting resistant starch from yellow wine lees through ultrahigh pressure and ultrasonic assisted treatment, belonging to the technical field of comprehensive utilization of yellow wine lees. The method comprises the step of with cheap yellow wine lees as raw materials, extracting high-content resistant starch under the assistance of ultrahigh pressure and ultrasonic waves. According to the invention, the yellow wine lees are pretreated by means of ultrahigh pressure and ultrasonic waves, so that the extraction ratio of the resistant starch is increased. The adopted yellow wine lees are grain fermented products, so that the complex operation for modifying the starch is omitted, and the cost is reduced. The method can be used for directly extracting to obtain the resistant starch so as to be a very simple and convenient method; in addition, the utilization values of the yellow wine lees in the food industry are increased.
Description
Technical field
The present invention relates to a kind of method that ultra-high voltage and Sonication assisted treatment extract Resistant starch from lees of yellow wine, this invention is taking cheap yellow wine fermentation by product vinasse as raw material, utilize the auxiliary alkaline process of ultra-high voltage and ultrasonic wave to extract Resistant starch, belong to lees of yellow wine comprehensive utilization technique field.
Background technology
Resistant starch is the new ideas that development in recent years is got up.Resistant starch is that free from extraneous odour, retentiveness are low, porousness white powder.Resistant starch has the growth of the profitable strain of stimulation, reduces human heat's picked-up, controls the functions such as body weight.Its physical property and common starch are basic identical, join and in food, do not affect the matter of food structure and mouthfeel.Therefore, Resistant starch is a kind of novel foodstuff additive, can be used as the food fibre functional component of food, being widely used in carbohydrate, fatty food, low fat margarine oil's wet goods or adding in food formulations as a kind of independent additive, is the ideal material of food fiber and processed food.The method cost of preparing at present Resistant starch is generally higher, therefore from vinasse, extracts Resistant starch and can be it good approach is provided.
Protein in rice is mainly prolamine and gluten, accounts for 80% of total amount, and these 2 kinds of protein are normal and Starch rice is crosslinked together, and Purification of Rice Starch can pass through alkali digestion, solvent wash method and basic protein enzyme digestion.Alkali digestion is industrial generally employing and the higher extracting method of efficiency, and solvent wash method and basic protein enzyme digestion exist respectively the low and higher defect of cost of extraction efficiency.Therefore the present invention extracts Resistant starch with alkaline process, and it is improved.In addition, lees of yellow wine is the by product after yellow wine fermentation, and output is large, cheap.In lees of yellow wine, containing mass ratio is the multiple nutrients components such as 15%-22% starch, 33%-40% protein, 28%-32% amino acid and 1.6%-2% lipid.Owing to expecting that from former alcohol is through biochemical complicated variation the such as a series of saccharification, fermentation, the character of nutritive ingredient is improved.
Along with the progress of social development science and technology, the comprehensive utilization of vinasse more and more receives everybody concern.But numerous investigators' study hotspot concentrates on the analysis of protein ingredient in lees of yellow wine and utilizes aspect, ignore the exploitation to its starch property research and utilisation technology.Therefore, the present invention takes ultra-high voltage and Sonication assisted treatment from lees of yellow wine, to extract Resistant starch, improves the comprehensive utilization of lees of yellow wine, also improves its industrial value simultaneously.
Summary of the invention
The object of this invention is to provide a kind of method of extracting Resistant starch by ultra-high voltage and Sonication assisted treatment from lees of yellow wine, the resistant starch content extracting by the present invention is in 50% left and right.It has the advantage such as be of high nutritive value, good, the anti-digestion characteristics of security is good, has a extensive future.
Technical scheme of the present invention: the present invention is taking cheap lees of yellow wine as raw material, the multiple nutrients components such as the lipid of the starch that contains 18%-20%, the protein of 35%-38% and 1.7%-1.8%, utilize the Resistant starch of ultra-high voltage and ultrasonic-assisted extraction high-content.Compare with the general technique of preparing Resistant starch, this method has been reduced its technical process greatly, has reduced its cost.
A method of extracting Resistant starch by ultra-high voltage and Sonication assisted treatment from lees of yellow wine, step is as follows:
(1) dipping by lye: take lees of yellow wine powder, be immersed in the container that fills deionized water, feed liquid mass ratio is 1:5-10; Then adding concentration is the NaOH solution of 0.1M, regulates pH to 8.0-9.0;
(2) uhp treatment: step (1) gained mixed solution is carried out to uhp treatment, process 20min with 500-600MPa, 35-40 DEG C;
(3) ultrasonication: get step (2) gained mixed solution and carry out ultrasonication, ultrasonic treatment time is 20-30min, and ultrasonic frequency is 40-60kHz, power 500W, constantly stirs after ultrasonication, and churning time is 2-3h; Standing sedimentation 12-16h;
(4) centrifuge washing: get the mixture that step (3) obtains and carry out centrifugal, centrifugal 30min under the rotating speed of 3000-5000r/min, after centrifugal, remove dark yellow supernatant liquor, by centrifugal throw out with sieving after deionized water wash, recentrifuge, centrifugal speed is 3000-5000r/min, and centrifugation time is 30min; Until without dark yellow top layer, collect white starch, obtain thick product through washing;
(5) drying and screening: the thick product of step (4) gained, in baking oven 30-40 DEG C of dry 48h, is then pulverized, crossed 200 mesh sieves, obtain Resistant starch.
In described lees of yellow wine, contain starch, the protein of 35%-38% and the lipid of 1.7%-1.8% of mass ratio 18%-20%.
Beneficial effect of the present invention: the present invention takes ultra-high voltage and ultrasonic-assisted extraction Resistant starch to the by product lees of yellow wine in production process of yellow rice wine.Because the lees of yellow wine taking cheap is raw material, the commodity value of this product and the economic benefit of enterprise are improved; The auxiliary alkaline process extraction effect of ultrasonic wave is good simultaneously, is beneficial to industrialization.Resistant starch has effective control body weight in addition, controls diabetes; Increase lipid and drain, improve the physiological functions such as lipid forms, and reduction cholesterol biosynthesis and lipid absorption and lipid acid are synthetic.The Resistant starch physico-chemical property of applying in food-processing is better than food fibre, and its retention ability is low, delicate mouthfeel, does not affect the local flavor of food, and can improve texture of food.The resistant starch product homogeneous that the present invention simultaneously makes, resistance is better, and production technique is simple, cost is low, workable, and the waste resource that has solved lees of yellow wine utilizes problem, and a new way that solves the high-valued recycling of lees of yellow wine resource is provided, turn waste into wealth, reduce the wasting of resources and environmental pollution.
Brief description of the drawings
Fig. 1 is process flow sheet of the present invention.
Embodiment
Embodiment 1
(1) dipping by lye: the lees of yellow wine sample of employing contains 20% starch, 38% protein and 1.8% lipid; Take lees of yellow wine powder, by solid-liquid ratio, 1:6 adds deionized water, adds the NaOH solution of the 0.1M configuring to regulate pH to 8.5;
(2) uhp treatment: step (1) gained mixed solution is carried out to uhp treatment, and through ultra-high voltage 500MPa, 40 DEG C of processing 20min(super high pressure foods are fresh-keeping, flat science and technology in Taiyuan by mixed solution);
(3) ultrasonication: get step (2) gained mixed solution and carry out ultrasonication, ultrasonic frequency 40kHz, after 500w processing 25min (ultrasonic extraction instrument JYC-LC, square source, Shanghai machinery production), stirs 3h, standing sedimentation 12h;
(4) centrifuge washing: the mixture of step (3) gained is carried out centrifugal, the large capacity desk centrifuge of centrifugal 30min(TDL-5 (A) under the rotating speed of 4000r/min).After centrifugal, discard dark yellow supernatant liquor, by centrifugal throw out with sieving after deionized water wash, again carry out centrifugal (4000r/min, 30min), until without umbric epipedon, collect white starch, and repeatedly clean with distilled water until check that with phenolphthalein reagent supernatant liquor does not show pink, obtains thick product;
(5) drying and screening: thick product is put in baking oven and is dried, and drying temperature is 35 DEG C, and the time is 48h(Beijing Lai Kaibo electric heating constant-temperature blowing drying box DHG-9030A); Dried product was pulverized to 200 mesh sieves, obtained Powdered finished product Resistant starch.
Product content is measured: adopt the mensuration of Englyst improved method to resistant starch content in extracted starch, content reaches 48.7%.
Embodiment 2
(1) dipping by lye: the yellow wine lees sample of employing contains 20% starch, 36% protein and 1.7% lipid; Take a certain amount of lees of yellow wine powder, by solid-liquid ratio, 1:9 adds deionized water, then adds the NaOH solution of the 0.1M configuring to regulate pH to 9.0;
(2) uhp treatment: step (1) gained mixed solution is carried out to uhp treatment, and through ultra-high voltage 550MPa, 35 DEG C of processing 20min(super high pressure foods are fresh-keeping, flat science and technology in Taiyuan by mixed solution);
(3) ultrasonication: get step (2) gained mixed solution and carry out ultrasonication, ultrasonic frequency 60kHz, 500w processes 25min(ultrasonic extraction instrument JYC-LC, square source, Shanghai machinery production), stir 2.5h, sedimentation 14h.
(4) centrifuge washing: by centrifugal the mixture of step (3) gained, the large capacity desk centrifuge of centrifugal 30min(TDL-5 (A) under the rotating speed of 5000r/min).After centrifugal, discard dark yellow supernatant liquor, by centrifugal throw out with sieving after deionized water wash, recentrifuge (5000r/min, 30min), until without umbric epipedon, collect white starch, and repeatedly clean until check that with phenolphthalein reagent supernatant liquor does not show pink, obtains thick product with distilled water.
(5) drying and screening: thick product is put in baking oven and is dried, and drying temperature is 40 DEG C, and the time is 48h(Beijing Lai Kaibo electric heating constant-temperature blowing drying box DHG-9030A).Dried product was pulverized to 200 mesh sieves, obtained Powdered finished product Resistant starch.
Product content is measured: adopt the mensuration of Englyst improved method to resistant starch content in extracted starch, content reaches 50.6%.
Claims (2)
1. a method of extracting Resistant starch by ultra-high voltage and Sonication assisted treatment from lees of yellow wine, is characterized in that step is as follows:
(1) dipping by lye: take lees of yellow wine powder, be immersed in the container that fills deionized water, feed liquid mass ratio is 1:5-10; Then adding concentration is the NaOH solution of 0.1M, regulates pH to 8.0-9.0;
(2) uhp treatment: step (1) gained mixed solution is carried out to uhp treatment, process 20min with 500-600MPa, 35-40 DEG C;
(3) ultrasonication: get step (2) gained mixed solution and carry out ultrasonication, ultrasonic treatment time is 20-30min, and ultrasonic frequency is 40-60kHz, power 500W, constantly stirs after ultrasonication, and churning time is 2-3h; Then standing sedimentation 12-16h;
(4) centrifuge washing: get the mixture that step (3) obtains and carry out centrifugal, centrifugal 30min under the rotating speed of 3000-5000r/min, after centrifugal, remove dark yellow supernatant liquor, by centrifugal throw out with sieving after deionized water wash, recentrifuge, centrifugal speed is 3000-5000r/min, and centrifugation time is 30min; Until without dark yellow top layer, collect white starch, obtain thick product through washing;
(5) drying and screening: the thick product of step (4) gained, in baking oven 30-40 DEG C of dry 48h, is then pulverized, crossed 200 mesh sieves, obtain Resistant starch.
2. the method for extracting according to claim 1 Resistant starch by ultra-high voltage and Sonication assisted treatment from lees of yellow wine, is characterized in that: the starch, the protein of 35%-38% and the lipid of 1.7%-1.8% that in described lees of yellow wine, contain mass ratio 18%-20%.
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Cited By (2)
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| CN105132492A (en) * | 2015-07-24 | 2015-12-09 | 中国农业科学院农产品加工研究所 | High-resistant-starch-content product prepared by ultrahigh-pressure coordinated enzyme and preparation method of product |
| CN107136317A (en) * | 2017-07-03 | 2017-09-08 | 河北民族师范学院 | It is a kind of to comprehensively utilize the method that vinasse prepare xylo-oligosaccharide and protein feed simultaneously |
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| CN107136317A (en) * | 2017-07-03 | 2017-09-08 | 河北民族师范学院 | It is a kind of to comprehensively utilize the method that vinasse prepare xylo-oligosaccharide and protein feed simultaneously |
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Address after: 214016 Jiangsu city of Wuxi Province District Liangxi No. 898 South Road 7 layer beam Creek area of food science and Technology Park Patentee after: Jiangnan University Address before: Food College of Jiangnan University No. 1800 Li Lake Avenue 214122 in Jiangsu province Wuxi City Binhu District Patentee before: Jiangnan University |