CN103936869B - A kind of method extracting slow-digestion starch from sweet rice wine vinasse - Google Patents
A kind of method extracting slow-digestion starch from sweet rice wine vinasse Download PDFInfo
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- CN103936869B CN103936869B CN201410185608.6A CN201410185608A CN103936869B CN 103936869 B CN103936869 B CN 103936869B CN 201410185608 A CN201410185608 A CN 201410185608A CN 103936869 B CN103936869 B CN 103936869B
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Abstract
From sweet rice wine vinasse, extract a method for slow-digestion starch, belong to agricultural byproducts comprehensive utilization and starch processing technique field.The present invention utilizes alternately dual-frequency ultrasonic wave to assist alkaline process to extract slow-digestion starch SDS from sweet rice wine vinasse, the method principle based on amylases in sweet rice wine fermenting process to the initial breakdown of karusen (glutinous rice starch), make crystallizing field ratio in solid substance, slow digestibility lifting, alkali lye method is assisted again by replacing dual-frequency ultrasonic wave, destroy hydrogen bond, amido linkage, the disulfide linkage in rice gluten, extract slow-digestion starch wherein.Good product quality of the present invention, to be of high nutritive value; And prior art produces SDS, need add a large amount of pharmaceutical chemicals, the poor stability of product, the use in food is restricted, and had by product prepared by the present invention be of high nutritive value, the slow advantage such as absorption, continuous energy release.
Description
Technical field
The present invention relates to a kind of method extracting slow-digestion starch from sweet rice wine vinasse, be specifically related to a kind of alternately dual-frequency ultrasonic wave that utilizes and assist alkaline process, 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 the concern of people.In food, the slow absorption and digestion of starch can reduce level of postprandial blood sugar increases, controlled diabetes processed and obesity.The main method preparing slow-digestion starch at present has the de-modification of physically modified (patent, wet heat treatment and autoclaving, microwave heating etc.), 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, separation wine liquid.Containing compositions such as starch, albumen and alcohol in vinasse, and quantity is more, and vinasse are all as cheap feed process all the time, cause the very large wasting of resources to enterprise.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, for superior yeast starter rice wine, adds first red wine to suppress zymamsis and assorted microbially to become sour in fermenting process, make in yellow rice wine that residual sugar is about 10%, and therefore its starch still has about 70% to be utilized.In yellow rice wine pretreatment stage, temperature, after boiling gelatinization, is reduced to rapidly about 25 DEG C by trickle by glutinous rice, in the process starch molecular chain ordered arrangement again, facilitates 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, due to the fast digestion part in α-amylase and saccharifying enzyme preferential degradation glutinous rice starch, therefore fermenting process is inherently to the selection process of slow-digestion starch, and under the effect of amylases, the slow digestion characteristics of starch is further enhanced.
Current ultrasound assisted extraction technology is mostly adopt the ultrasound mode of single-frequency, and for the rice protein of complexity and starch structure and combining form thereof, ultrasonic being difficult to of single-frequency obtains desirable dissolving facilitation effect and mass transfer enhancement effect.Novel double-frequency ultrasound assisted extraction technology can solve the development bottleneck of prior art, and promotion rice protein is separated with starch, improves the extraction efficiency of starch.Alternately double-frequency ultrasound pattern can realize the checker between two ultrasonic frequencies, and dissolution and mass transfer effect are stronger, and capacity usage ratio is higher, 20%-30% more energy-conservation than single-frequency ultrasound mode.
Therefore, select sweet rice wine vinasse to be the raw material extracting slow-digestion starch, utilize alternately double-frequency ultrasound to assist alkalinity extraction 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 double-frequency ultrasound assists alkaline process extractive technique from sweet rice wine vinasse, extract the method for slow-digestion starch, achieves the comprehensive utilization of low value lees of yellow wine.
Technical scheme of the present invention, a kind of method extracting slow-digestion starch from sweet rice wine vinasse, with sweet rice wine vinasse for raw material, utilize alternately double-frequency ultrasound to assist alkaline process extractive technique to extract the slow-digestion starch of high-content, technique is:
(1) vinasse pre-treatment: get sweet rice wine vinasse, crosses 180-200 mesh sieve after micronizing, add water be made into massfraction be 10%-30% be suspended emulsion, stir, and to be adjusted to pH by the NaOH solution of 0.01M be 9-11;
(2) dual-frequency ultrasonic wave auxiliary treatment is replaced: get the pretreated vinasse of step (1) gained and be placed in double-frequency pulse ultrasonic device, carry out the lixiviate of ultrasonic wave added alkali lye; Ultrasound condition is as follows: ultrasonic power 400-1000W/2000mL, and double-frequency ultrasound frequency is any combination of two in 24kHz, 35kHz, 68kHz tri-frequencies; Rotating speed 10-30r/s, work/intermittently than 1-4s/s, supersound extraction time 40-100min, decant after the vat liquor obtained leaves standstill, and then repeat above-mentioned steps 2-6 time;
(3) alcohol precipitation process: the sample water after step (2) being processed is washed till neutrality, adds the ethanol of sample 2-5 times volume, after stirring 20-30min at 3-5 DEG C, leave standstill, collected after centrifugation precipitates;
(4) forced air drying and pulverizing: that gets that step (3) collects is deposited in forced air drying 24h under 35 DEG C of conditions, and dried sample is carried out mechanical disintegration and cross 100 mesh sieves, obtains 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, improves the commodity value of byproduct; Adopt alternately double-frequency ultrasound to assist the method for alkalinity extraction, dissolution, mass transfer effect are stronger, and capacity usage ratio is higher, 20%-30% more energy-conservation than single-frequency ultrasound mode.The present invention extracts slow-digestion starch with alternately double-frequency ultrasound auxiliary alkali law technology, and method is novel, good product quality, is of high nutritive value; And prior art produces SDS, need add a large amount of pharmaceutical chemicals, the poor stability of product, the use in food is restricted, the product prepared by the present invention have be of high nutritive value, the slow advantage such as absorption, continuous energy release.
Embodiment
Embodiment 1
Cross 180 mesh sieves (ZKY-303 type grinding supper micron mill, Hao Yu development in science and technology company limited of BeiJing ZhongKe) by after sweet rice wine vinasse micronizing, add water be made into 10% be suspended emulsion, stir and also regulate pH to 9.2 with NaOH; Open double-frequency pulse ultrasonic device (NXG-S type dual-frequency ultrasonic wave reactor, Gao Dao company of Korea S), carry out the lixiviate of ultrasonic wave added alkali lye, 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, decant after the vat liquor obtained leaves standstill, and then repeat above-mentioned steps 6 times; Sample water after decant process is washed till neutrality, adds the ethanol of its 3 times of volumes, after stirring 25min at 3 DEG C, leave standstill, centrifugal.Be deposited in forced air drying 24h under 35 DEG C of conditions by what collect, and dried sample is carried out mechanical disintegration cross 100 mesh sieves; Adopt Englyst method to measure slow-digestion starch content, obtain the slow-digestion starch crude product that content reaches about 70.4%.
Embodiment 2
Sweet rice wine vinasse micronizing (ZKY-303 type grinding supper micron mill, Hao Yu development in science and technology company limited of BeiJing ZhongKe) is crossed 180 mesh sieves afterwards, add water be made into 20% be suspended emulsion, stir and also regulate pH to 10.3 with NaOH; Open double-frequency pulse ultrasonic device, carry out ultrasonic wave added alkali lye lixiviate (NXG-S type dual-frequency ultrasonic wave reactor, Gao Dao company of Korea S), 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, decant after the vat liquor obtained leaves standstill, and then repeat above-mentioned steps 5 times; Sample water after decant process is washed till neutrality, adds the ethanol of 3 times of volumes, after stirring 25min at 5 DEG C, leave standstill, centrifugal.Be deposited in forced air drying 24h under 35 DEG C of conditions by what collect, and dried sample is carried out mechanical disintegration cross 100 mesh sieves; Adopt Englyst method to measure slow-digestion starch content, obtain the slow-digestion starch crude product that content reaches about 76.1%.
Embodiment 3
Sweet rice wine vinasse micronizing (ZKY-303 type grinding supper micron mill, Hao Yu development in science and technology company limited of BeiJing ZhongKe) is crossed 200 mesh sieves afterwards, add water be made into 30% be suspended emulsion, stir and also regulate pH to 11 with NaOH; Open double-frequency pulse ultrasonic device (NXG-S type dual-frequency ultrasonic wave reactor, Gao Dao company of Korea S), carry out the lixiviate of ultrasonic wave added alkali lye, 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, decant after the vat liquor obtained leaves standstill, and then repeat above-mentioned steps 4 times; Sample water after decant process is washed till neutrality, adds the ethanol of 3 times of volumes, after stirring 25min at 4 DEG C, leave standstill, centrifugal.Be deposited in forced air drying 24h under 35 DEG C of conditions by what collect, and dried sample is carried out mechanical disintegration cross 100 mesh sieves; Adopt Englyst method to measure slow-digestion starch content, obtain the slow-digestion starch crude product that content reaches 82.8%.
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, crosses 180-200 mesh sieve after micronizing, add water be made into massfraction be 10%-30% be suspended emulsion, stir, and to be adjusted to pH by the NaOH solution of 0.01M be 9-11;
(2) dual-frequency ultrasonic wave auxiliary treatment is replaced: get the pretreated vinasse of step (1) gained and be placed in double-frequency pulse ultrasonic device, carry out the lixiviate of ultrasonic wave added alkali lye; Ultrasound condition is as follows: ultrasonic power 400-1000W/2000mL, and double-frequency ultrasound frequency is any combination of two in 24kHz, 35kHz, 68kHz tri-frequencies; Rotating speed 10-30r/s, work/intermittently than 1-4s/s, supersound extraction time 40-100min, decant after the vat liquor obtained leaves standstill, and then repeat above-mentioned steps 2-6 time;
(3) alcohol precipitation process: the sample water after step (2) being processed is washed till neutrality, adds the ethanol of sample 2-5 times volume, after stirring 20-30min at 3-5 DEG C, leave standstill, collected after centrifugation precipitates;
(4) forced air drying and pulverizing: that gets that step (3) collects is deposited in forced air drying 24h under 35 DEG C of conditions, and dried sample is carried out mechanical disintegration and cross 100 mesh sieves, obtains slow-digestion starch.
2. from sweet rice wine vinasse, extract the method for slow-digestion starch according to claim 1, 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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| 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 |
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| 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 |
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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 |
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