CN103936869A - Method for extracting slowly digestible starch from sweet yellow wine vinasse - Google Patents
Method for extracting slowly digestible starch from sweet yellow wine vinasse Download PDFInfo
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Abstract
The invention provides a method for extracting slowly digestible starch from sweet yellow wine vinasse, and belongs to the technical fields of comprehensive utilization of agricultural and sideline products and processing of starch. The method is characterized in that the slowly digestible starch (SDS) is extracted from the sweet yellow wine vinasse by an alternative double-frequency ultrasonic-assisted alkaline method. The principle of the method is that fermented mash (waxy rice starch) is initially degraded through amylase during fermenting sweet yellow wine so as to raise the ratio of a crystalline area in a solid matter and improve slow digestion performance; the alternative double-frequency ultrasonic-assisted alkaline method is performed for damaging hydrogen bond, amido bond and disulfide bond in rice protein so as to extract the slowly digestive starch. The slowly digestive starch prepared by the method is high in quality and high in nutritional value; SDS production in the prior art needs lots of chemical reagents, the SDS prepared in the prior art is poor in safety and limited to use in foods, by contrast, the SDS prepared by the method has the advantages of being high in nutritional value, slow to absorb, continuous to release energy, etc.
Description
Technical field
The present invention relates to a kind of method of extracting slow-digestion starch from sweet rice wine vinasse, be specifically related to a kind of utilization and replace the auxiliary alkaline process of dual-frequency ultrasonic wave, from sweet rice wine vinasse, extract the method for slow-digestion starch, belong to agricultural byproducts comprehensive utilization and starch processing technique field.
Background technology
Slow-digestion starch (SDS) is highly profitable to HUMAN HEALTH, more and more receives people's concern.In food, starch slowly digests and absorbs and can reduce level of postprandial blood sugar increase, controlled diabetes processed and obesity.The main method of preparing at present slow-digestion starch has physically modified (patent, wet heat treatment and autoclaving, microwave heating etc.), the de-modification of enzyme (the de-modification of Pullulanase), chemical modification (propylene oxide is cross-linked or dextrinization modification), complex denaturation (enzyme process-Physical, crosslinked-etherification method, esterification-Physical) etc.
Lees of yellow wine is the solid substance of yellow wine fermentation wine with dregs after squeezing, separated wine liquid.In vinasse, contain the compositions such as starch, albumen and alcohol, and quantity is more, vinasse are all processed as cheap feed all the time, to enterprise, cause the very large wasting of resources.Yellow rice wine, according to the height of sugar degree, can be divided into sweet type, semi-sweet, half-dry type and dry type.Sweet rice wine, take superior yeast starter rice wine as example, adds first red wine to suppress zymamsis and assorted microbial becoming sour in fermenting process, make in yellow rice wine residual sugar in 10% left and right, so its starch still has 70% left and right to be utilized.In yellow rice wine pretreatment stage, glutinous rice, after boiling gelatinization, is reduced to rapidly 25 ℃ of left and right by trickle by temperature, and starch molecular chain ordered arrangement again in this process has promoted the slow digestion characteristics of starch.In the yellow wine fermentation stage, under the effect of glutinous rice amylases, proteolytic enzyme and yeast in wheat koji, diastatic fermentation produces alcohol and aromaticity flavour substances, the fast digestion part of preferentially degrading in glutinous rice starch due to α-amylase and saccharifying enzyme, therefore fermenting process itself is exactly the selection process to slow-digestion starch, and under the effect of amylases, the slow digestion characteristics of starch is further enhanced.
Current ultrasonic auxiliary extraction technology is mostly the ultrasound mode that adopts single-frequency, and for complicated rice protein and starch structure and combining form thereof, single-frequency ultrasonic is difficult to obtain desirable dissolving facilitation effect and mass transfer enhancement effect.The ultrasonic auxiliary extraction technology of Novel double-frequency can solve the development bottleneck of prior art, promotes the separated of rice protein and starch, improves the extraction efficiency of starch.Alternately double-frequency ultrasound pattern can realize two checkers between ultrasonic frequency, and dissolution and mass transfer effect are stronger, and capacity usage ratio is higher, than the energy-conservation 20%-30% of single-frequency ultrasound mode.
Therefore, select sweet rice wine vinasse for extracting the raw material of slow-digestion starch, utilize the alternately auxiliary alkaline process of double-frequency ultrasound to extract slow-digestion starch, make the low value resources such as vinasse realize high-valued.
Summary of the invention
The object of the present invention is to provide a kind of utilization to replace the auxiliary alkaline process extractive technique of double-frequency ultrasound and from sweet rice wine vinasse, extract the method for slow-digestion starch, realized the comprehensive utilization of low value lees of yellow wine.
Technical scheme of the present invention, a kind of method of extracting slow-digestion starch from sweet rice wine vinasse, take sweet rice wine vinasse as raw material, utilizes the alternately slow-digestion starch of the auxiliary alkaline process extractive technique extraction of double-frequency ultrasound high-content, and technique is:
(1) vinasse pre-treatment: get sweet rice wine vinasse, cross 180-200 mesh sieve after micronizing, add water and be made into the emulsion that is suspended that massfraction is 10%-30%, stir, and to be adjusted to pH with the NaOH solution of 0.01M be 9-11;
(2) replace dual-frequency ultrasonic wave auxiliary treatment: get the pretreated vinasse of step (1) gained and be placed in double-frequency pulse ultrasonic device, carry out ultrasonic auxiliary alkali immersion and carry; Ultrasound condition is as follows: ultrasonic power 400-1000W/2000mL, and double-frequency ultrasound frequency is any combination of two in 24kHz, 35kHz, tri-frequencies of 68kHz; Rotating speed 10-30r/s, work/intermittently than 1-4s/s, supersound extraction time 40-100min, the standing rear decant of vat liquor obtaining, and then repeat above-mentioned steps 2-6 time;
(3) alcohol precipitation is processed: the sample water after step (2) is processed is washed till neutrality, adds the ethanol of sample 2-5 times volume, stirs after 20-30min at 3-5 ℃, standing, centrifugal rear collecting precipitation;
(4) forced air drying and pulverizing: get the forced air drying 24h under 35 ℃ of conditions that is deposited in of step (3) collection, and dried sample is carried out to mechanical disintegration and crosses 100 mesh sieves, obtain slow-digestion starch.
Adopt Englyst method to measure slow-digestion starch content, in the slow-digestion starch product of gained, the content of slow-digestion starch is 70%-85%.
Beneficial effect of the present invention: the raw material that the present invention adopts is sweet rice wine vinasse, has improved the commodity value of byproduct; Adopt the method that alternately the auxiliary alkaline process of double-frequency ultrasound extracts, dissolution, mass transfer effect are stronger, and capacity usage ratio is higher, than the energy-conservation 20%-30% of single-frequency ultrasound mode.The present invention extracts slow-digestion starch with double-frequency ultrasound auxiliary alkali law technology alternately, and method is novel, good product quality, is of high nutritive value; And prior art is produced SDS, need add a large amount of pharmaceutical chemicalss, the poor stability of product, the use in food is restricted, the product of preparing by the present invention have be of high nutritive value, the slow advantage such as absorption, continuous energy release.
Embodiment
Embodiment 1
By crossing 180 mesh sieves (ZKY-303 type grinds supper micron mill, BeiJing ZhongKe Hao Yu development in science and technology company limited) after sweet rice wine vinasse micronizing, add water and be made into 10% the emulsion that is suspended, stir and regulate pH to 9.2 with NaOH; Open double-frequency pulse ultrasonic device (NXG-S type dual-frequency ultrasonic wave reactor, Korea S Gao Dao company), carry out ultrasonic auxiliary alkali immersion and carry, ultrasound condition is as follows: ultrasonic power 400-1000W/2000mL, and double-frequency ultrasound frequency is 24kHz, 35kHz; Rotating speed 30r/s, work/intermittently than 4s/s, supersound extraction time 100min, the standing rear decant of vat liquor obtaining, and then repeat above-mentioned steps 6 times; Sample water after decant is processed is washed till neutrality, adds the ethanol of its 3 times of volumes, stirs after 25min at 3 ℃, standing, centrifugal.By the forced air drying 24h under 35 ℃ of conditions that is deposited in collecting, and dried sample is carried out to mechanical disintegration and cross 100 mesh sieves; Adopt Englyst method to measure slow-digestion starch content, obtain the slow-digestion starch crude product that content reaches 70.4% left and right.
Embodiment 2
By crossing 180 mesh sieves after sweet rice wine vinasse micronizing (ZKY-303 type grinds supper micron mill, BeiJing ZhongKe Hao Yu development in science and technology company limited), add water and be made into 20% the emulsion that is suspended, stir and regulate pH to 10.3 with NaOH; Open double-frequency pulse ultrasonic device, carry out ultrasonic auxiliary alkali immersion and carry (NXG-S type dual-frequency ultrasonic wave reactor, Korea S Gao Dao company), ultrasound condition is as follows: ultrasonic power 400-1000W/2000mL, and double-frequency ultrasound frequency is 24kHz, 68kHz; Rotating speed 20r/s, work/intermittently than 3s/s, supersound extraction time 60min, the standing rear decant of vat liquor obtaining, and then repeat above-mentioned steps 5 times; Sample water after decant is processed is washed till neutrality, adds the ethanol of 3 times of volumes, stirs after 25min at 5 ℃, standing, centrifugal.By the forced air drying 24h under 35 ℃ of conditions that is deposited in collecting, and dried sample is carried out to mechanical disintegration and cross 100 mesh sieves; Adopt Englyst method to measure slow-digestion starch content, obtain the slow-digestion starch crude product that content reaches 76.1% left and right.
Embodiment 3
By crossing 200 mesh sieves after sweet rice wine vinasse micronizing (ZKY-303 type grinds supper micron mill, BeiJing ZhongKe Hao Yu development in science and technology company limited), add water and be made into 30% the emulsion that is suspended, stir and regulate pH to 11 with NaOH; Open double-frequency pulse ultrasonic device (NXG-S type dual-frequency ultrasonic wave reactor, Korea S Gao Dao company), carry out ultrasonic auxiliary alkali immersion and carry, ultrasound condition is as follows: ultrasonic power 400-1000W/2000mL, and double-frequency ultrasound frequency is 35kHz, 68kHz; Rotating speed 10r/s, work/intermittently than 2s/s, supersound extraction time 40min, the standing rear decant of vat liquor obtaining, and then repeat above-mentioned steps 4 times; Sample water after decant is processed is washed till neutrality, adds the ethanol of 3 times of volumes, stirs after 25min at 4 ℃, standing, centrifugal.By the forced air drying 24h under 35 ℃ of conditions that is deposited in collecting, and dried sample is carried out to mechanical disintegration and cross 100 mesh sieves; Adopt Englyst method to measure slow-digestion starch content, obtain content and reach 82.8% slow-digestion starch crude product.
Claims (2)
1. from sweet rice wine vinasse, extract a method for slow-digestion starch, it is characterized in that step is as follows:
(1) vinasse pre-treatment: get sweet rice wine vinasse, cross 180-200 mesh sieve after micronizing, add water and be made into the emulsion that is suspended that massfraction is 10%-30%, stir, and to be adjusted to pH with the NaOH solution of 0.01M be 9-11;
(2) replace dual-frequency ultrasonic wave auxiliary treatment: get the pretreated vinasse of step (1) gained and be placed in double-frequency pulse ultrasonic device, carry out ultrasonic auxiliary alkali immersion and carry; Ultrasound condition is as follows: ultrasonic power 400-1000W/2000mL, and double-frequency ultrasound frequency is any combination of two in 24kHz, 35kHz, tri-frequencies of 68kHz; Rotating speed 10-30r/s, work/intermittently than 1-4s/s, supersound extraction time 40-100min, the standing rear decant of vat liquor obtaining, and then repeat above-mentioned steps 2-6 time;
(3) alcohol precipitation is processed: the sample water after step (2) is processed is washed till neutrality, adds the ethanol of sample 2-5 times volume, stirs after 20-30min at 3-5 ℃, standing, centrifugal rear collecting precipitation;
(4) forced air drying and pulverizing: get the forced air drying 24h under 35 ℃ of conditions that is deposited in of step (3) collection, and dried sample is carried out to mechanical disintegration and crosses 100 mesh sieves, obtain slow-digestion starch.
2. from sweet rice wine vinasse, extract according to claim 1 the method for slow-digestion starch, it is characterized in that: in the slow-digestion starch product of gained, the content of slow-digestion starch is 70%-85%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219820A (en) * | 2015-09-28 | 2016-01-06 | 苏州市三界洋酒业有限公司 | A kind of pre-treatment waste distiller's grains promotes the method for fermenting lactic acid rhzomorph |
| 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 |
| CN113106131A (en) * | 2021-03-31 | 2021-07-13 | 齐鲁工业大学 | Method for preparing slowly digestible starch by using composite modification method |
| CN115969046A (en) * | 2023-02-14 | 2023-04-18 | 泸州老窖股份有限公司 | Preparation method of water-soluble dietary fiber in white spirit vinasse |
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| CN101891831A (en) * | 2010-07-16 | 2010-11-24 | 江南大学 | Method for preparing stable slow-digestion starch |
| CN102123610A (en) * | 2008-08-12 | 2011-07-13 | Cj第一制糖株式会社 | Manufacture of edible fiber starch and usefulness of same as dressing/liquid food |
| WO2013022090A1 (en) * | 2011-08-11 | 2013-02-14 | 旭化成ケミカルズ株式会社 | Highly functional cellulose composite |
| CN103204947A (en) * | 2013-05-08 | 2013-07-17 | 天津科技大学 | Method for processing porous starch through dual-frequency ultrasonic assisted acid hydrolysis |
| CN103214587A (en) * | 2013-05-08 | 2013-07-24 | 天津科技大学 | Method for processing composite modified starch by employing ultrasonic technology |
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2014
- 2014-05-05 CN CN201410185608.6A patent/CN103936869B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102123610A (en) * | 2008-08-12 | 2011-07-13 | Cj第一制糖株式会社 | Manufacture of edible fiber starch and usefulness of same as dressing/liquid food |
| CN101891831A (en) * | 2010-07-16 | 2010-11-24 | 江南大学 | Method for preparing stable slow-digestion starch |
| WO2013022090A1 (en) * | 2011-08-11 | 2013-02-14 | 旭化成ケミカルズ株式会社 | Highly functional cellulose composite |
| CN103204947A (en) * | 2013-05-08 | 2013-07-17 | 天津科技大学 | Method for processing porous starch through dual-frequency ultrasonic assisted acid hydrolysis |
| CN103214587A (en) * | 2013-05-08 | 2013-07-24 | 天津科技大学 | Method for processing composite modified starch by employing ultrasonic technology |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219820A (en) * | 2015-09-28 | 2016-01-06 | 苏州市三界洋酒业有限公司 | A kind of pre-treatment waste distiller's grains promotes the method for fermenting lactic acid rhzomorph |
| 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 |
| CN107136317B (en) * | 2017-07-03 | 2020-05-08 | 河北民族师范学院 | Method for preparing xylo-oligosaccharide and protein feed by comprehensively utilizing vinasse |
| CN113106131A (en) * | 2021-03-31 | 2021-07-13 | 齐鲁工业大学 | Method for preparing slowly digestible starch by using composite modification method |
| CN115969046A (en) * | 2023-02-14 | 2023-04-18 | 泸州老窖股份有限公司 | Preparation method of water-soluble dietary fiber in white spirit vinasse |
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| CN103936869B (en) | 2016-04-13 |
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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 |