CN104805156A - Preparation method for dioscorea batatas decne resistant starch - Google Patents
Preparation method for dioscorea batatas decne resistant starch Download PDFInfo
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- CN104805156A CN104805156A CN201510241460.8A CN201510241460A CN104805156A CN 104805156 A CN104805156 A CN 104805156A CN 201510241460 A CN201510241460 A CN 201510241460A CN 104805156 A CN104805156 A CN 104805156A
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Abstract
The invention discloses a preparation method for dioscorea batatas decne resistant starch. The preparation method comprises the following steps: selecting and processing dioscorea batatas decne raw materials, preparing dioscorea batatas decne starch and performing an ultrasonic-compound enzyme process to prepare dioscorea batatas decne resistant starch, wherein the ultrasonic-compound enzyme process comprises the following steps: performing ultrasonic treatment on gelatinized starch milk, then, adding a citric acid-sodium citrate buffer solution to regulate the pH to 5.9-6.3, then, adding 2-6 u/g dry starch high-temperature-resistant alpha-amylase, performing enzymolysis for 10-30 minutes at 93-96 DEG C, then, performing enzyme deactivation for 8-15 minutes in a boiling water bath after the enzymolysis is ended, cooling, adding the citric acid-sodium citrate buffer solution to regulate the pH to 4.8-5.2, adding pullulanase in terms of the additive amount of 6-10u/g dry starch, performing enzymolysis for 3-5 hours at 54-56 DEG C, performing enzyme deactivation for 8-12 minutes in the boiling water bath after the enzymolysis is ended, and ageing for 23-25 hours at 3-5 DEG C after cooling. According to the preparation method, the yield of preparing the resistant starch is high.
Description
Technical field
The present invention relates to processing of farm products field, be specifically related to a kind of preparation method of sole potato Resistant starch.
Background technology
Sole potato is 1 year or perennial vine, belong to Dioscoreaceae (
dioscoreaceae) Wild yam (
dioscoreaceal.).The distribution of sole potato has obvious region, and wherein Yichuan is exactly its important locality.Sole potato is a kind of nutritious and have the pure natural starch resource of medicated diet function. it is not only containing abundant starch, also containing a large amount of protein, VITAMIN and viscous polysaccharide, trace element, saponin isoreactivity material.Current, the health care consciousness of the mankind is converted to health care of food by health care, and sole potato is a rare medicated food with very big Development volue.
Resistant starch (Resistant starch, be called for short RS) is the general name of non-absorbent starch and degraded product thereof " in the healthy person small intestine ".Resistant starch has adjustment blood sugar, controls body weight, improves the effects such as intestinal health.In the application of Resistant starch, compared with food fibre, Resistant starch has better quality and mouthfeel, adds appropriate Resistant starch and can give food better local flavor in food; Compared with common starch, in appearance and indistinction, appropriate interpolation can't affect mouthfeel and the local flavor of food to Resistant starch, and in physiological function, Resistant starch has the physiological function that common starch does not possess, and adds Resistant starch and can improve the functional of food in food.
Due to special efficacy and the application prospect of Resistant starch, in recent years, in material choice, preparation method and application etc., the research of Resistant starch is constantly carried out.Domestic and international research find affect Resistant starch formation because have: the ratio of amylose starch and amylopectin, protein, lipid, carbohydrate, granule size and the polymerization degree and chain length also have some other food ingredients as calcium ion, potassium ion etc.; Also have some preparation conditions as temperature, cold cycling treatment number of times, atmospheric cooking, steaming and decocting under high pressure, bake, the antagonism Starch formation such as extruding has impact, adopt hydrolysis autoclave process traditionally, Tuo Zhifa, and the combination of various method is (as hot pressing-enzymolysis process, acidolysis autoclave process) etc., but all there is the problems such as the treatment time is long, method is loaded down with trivial details, productive rate is not high in these methods; Therefore by new and high technology (extrusion process, microwave bulking, ultrasonic pretreatment etc.), be applied in the preparation method of Resistant starch, its treatment time can be shortened, improve its extraction yield.
Summary of the invention
The object of the invention is the deficiency existed for above-mentioned prior art, provide a kind of preparation method of sole potato Resistant starch, the method can shorten the preparation treatment time, improves the yield of Resistant starch.
The preparation method of sole potato Resistant starch of the present invention comprises the steps: selection and the process of (1) sole potato raw material, (2) preparation of sole sweet potato starch, (3) ultrasonic wave-combined-enzyme method prepares sole potato Resistant starch, its ultrasonic wave-combined-enzyme method is prepared sole potato Resistant starch and is comprised: comprise the gelatinization of certain density sole sweet potato starch whey liquid, supersound process is carried out to the starch milk of gelatinization, after supersound process cooling, add citric acid-sodium citrate damping fluid be again adjusted to pH5.9-6.3, add 2-6u/g dry starch Thermostable α-Amylase afterwards, carry out 93-96 DEG C of enzymolysis 10-30min, enzymolysis terminates rear boiling water bath and to go out enzyme 8-15min, add after citric acid-sodium citrate damping fluid is adjusted to pH4.8-5.2 after cooling again, Pullulanase is added with 6-10 u/g dry starch addition, in 54-56 DEG C of enzymolysis 3-5h, enzymolysis terminates rear boiling water bath and to go out enzyme 8-12min, 23-25h is carried out in 3-5 DEG C of temperature more aging after cooling, centrifugal treating is carried out after aging, the throw out obtained after centrifugal is dried and namely obtains sole potato Resistant starch.
2, the preparation method of sole potato Resistant starch according to claim 1, it is characterized in that: time and the ultrasonic power of described supersound process are respectively 22-26min and 200-250W, rotating speed and the time of described centrifugal treating are respectively: 3500r/h and 15min.
The invention has the beneficial effects as follows: prepare Resistant starch technique by the distinctive supersonic method of the present invention and combined-enzyme method coupling, its Resistant starch yield can reach 18.57%, increase significantly relative to the yield of other its Resistant starches of preparation method existing, contrast Resistant starch yield of the present invention improve about 6% by measuring with existing ultrasonic preparation method, and preparation technology is simple.
Embodiment
In order to the technical program can be understood further, by following examples to being originally described further.
The preparation method of sole potato Resistant starch of the present invention is realized by following processing step:
(1) selection of sole potato raw material and process: choose the sole potato that fresh nothing is ruined, removing crust, section, dries or dries, and pulverizes, obtains sole potato powder; (2) preparation of sole sweet potato starch: sole potato powder is added water and be made into the sole potato slurries that solid-liquid ratio is 1:6-1:8.Slurry pH is regulated to be about 8, put into the thermostat water bath lixiviate 1-1.5h of 35 DEG C, filter, remove impurity and obtain sole potato slurries for subsequent use, under centrifugal turn of degree 3000r/min condition, centrifugal 15min, incline and liquid and obtain throw out (solid), throw out after centrifugal is carried out 24h oven dry at about 60 DEG C temperature, then is ground into powder, obtain sole sweet potato starch; (3) ultrasonic wave-combined-enzyme method prepares sole potato Resistant starch: the sole sweet potato starch whey liquid being 7:100 with the mass ratio of sole sweet potato starch and water, in 95 DEG C of gelatinization 24min, takes out and is cooled to room temperature; Under ultrasonic power 225W condition, add citric acid-sodium citrate damping fluid be again adjusted to pH about 6 to being cooled to room temperature after the ultrasonic 24min of starch milk, add 2-6U/g dry starch Thermostable α-Amylase, 95 DEG C of enzymolysis 10-30min, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature; Add citric acid-sodium citrate damping fluid again and be adjusted to about pH5, add Pullulanase, Pullulanase consumption is 6-10 U/g dry starch, and in 55 DEG C of enzymolysis 3-5h, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature; Be placed on refrigerator again in 4 DEG C of aging at temperature 24h.Get aging after sole sweet potato starch be placed in whizzer with the centrifugal 15min of 3500r/h, the baking oven that the solid after centrifugal treating is placed in 80 DEG C is dried 16h, pulverized 100 mesh sieves, namely obtain sole potato Resistant starch.
Its all the other technology and steps NM of following embodiment etc. and above-described embodiment 1 be roughly the same:
Embodiment 2:
Ultrasonic wave-combined-enzyme method prepares sole potato Resistant starch: with the concentration of above-described embodiment 1 with measure identical sole sweet potato starch whey liquid in 95 DEG C of gelatinization 24min, be cooled to room temperature, under ultrasonic power 225W condition, to the ultrasonic 24min of starch milk, be cooled to room temperature to add citric acid-sodium citrate damping fluid and be adjusted to pH6, add 4u/g dry starch Thermostable α-Amylase, 95 DEG C of enzymolysis 16min, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Add citric acid-sodium citrate damping fluid again and be adjusted to pH5, add Pullulanase, consumption 9 U/g dry starch, in 55 DEG C of enzymolysis 3.6h, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Be placed on refrigerator 4 DEG C of aging 24h.Get aging after sole sweet potato starch be placed in whizzer, the centrifugal 15min of 3500r/h, the baking oven that the solid after centrifugal is placed in 80 DEG C is dried 16h, pulverized 100 mesh sieves, and namely obtained sole potato Resistant starch.The Resistant starch yield obtained by this technique can reach 18.57%.All the other technology and steps of this example etc. can with above-described embodiment roughly the same.
Embodiment 3:
Ultrasonic wave-combined-enzyme method prepares sole potato Resistant starch: with the concentration of above-described embodiment 1 with measure identical sole sweet potato starch whey liquid in 95 DEG C of gelatinization 24min, be cooled to room temperature, under ultrasonic power 225W condition, to the ultrasonic 24min of starch milk, be cooled to room temperature to add citric acid-sodium citrate damping fluid and be adjusted to pH6, add 2U/g dry starch Thermostable α-Amylase, 95 DEG C of enzymolysis 20min, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Add citric acid-sodium citrate damping fluid again and be adjusted to pH5, add Pullulanase, consumption 8 U/g dry starch, in 55 DEG C of enzymolysis 4h, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Be placed on refrigerator 4 DEG C of aging 24h.Get aging after sole sweet potato starch be placed in whizzer, the centrifugal 15min of 3500r/h, the baking oven that the solid after centrifugal is placed in 80 DEG C is dried 16h, pulverized 100 mesh sieves, and namely obtained sole potato Resistant starch.The Resistant starch yield obtained by this technique can reach 18.35%.
Embodiment 4:
Ultrasonic wave-combined-enzyme method prepares sole potato Resistant starch: with the concentration of above-described embodiment 1 with measure identical sole sweet potato starch whey liquid in 95 DEG C of gelatinization 24min, be cooled to room temperature, under ultrasonic power 225W condition, to the ultrasonic 24min of starch milk, be cooled to room temperature to add citric acid-sodium citrate damping fluid and be adjusted to pH6, add 2U/g dry starch Thermostable α-Amylase, 95 DEG C of enzymolysis 30min, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Add citric acid-sodium citrate damping fluid again and be adjusted to pH5, add Pullulanase, consumption 10 U/g dry starch, in 55 DEG C of enzymolysis 4h, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Be placed on refrigerator 4 DEG C of aging 24h.Get aging after sole sweet potato starch be placed in whizzer, the centrifugal 15min of 3500r/h, the baking oven that the solid after centrifugal is placed in 80 DEG C is dried 16h, pulverized 100 mesh sieves, and namely obtained sole potato Resistant starch.The Resistant starch yield obtained by this technique can reach 18.39%.
Embodiment 5:
Ultrasonic wave-combined-enzyme method prepares sole potato Resistant starch: with the concentration of above-described embodiment 1 with measure identical sole sweet potato starch whey liquid in 95 DEG C of gelatinization 24min, be cooled to room temperature, under ultrasonic power 225W condition, to the ultrasonic 24min of starch milk, be cooled to room temperature and add citric acid-sodium citrate damping fluid adjustment pH to 6, add 6U/g dry starch Thermostable α-Amylase, 95 DEG C of enzymolysis 20min, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Add citric acid-sodium citrate damping fluid again and be adjusted to pH5, add Pullulanase, consumption 10 U/g dry starch, in 55 DEG C of enzymolysis 3h, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Be placed on refrigerator 4 DEG C of aging 24h.Get aging after sole sweet potato starch be placed in whizzer, the centrifugal 15min of 3500r/h, the baking oven that the solid after centrifugal is placed in 80 DEG C is dried 16h, pulverized 100 mesh sieves, and namely obtained sole potato Resistant starch.The Resistant starch yield obtained by this technique can reach 18.28%.
Embodiment 6:
Combined-enzyme method prepares sole potato Resistant starch: with the concentration of above-described embodiment 1 with measure identical sole sweet potato starch whey liquid in 95 DEG C of gelatinization 24min, be cooled to room temperature, under ultrasonic power 225W condition, to the ultrasonic 24min of starch milk, be cooled to room temperature to add citric acid-sodium citrate damping fluid and be adjusted to pH6, add 3.88U/g dry starch Thermostable α-Amylase, 95 DEG C of enzymolysis 16.3min, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Add citric acid-sodium citrate damping fluid again and be adjusted to pH5, add Pullulanase, consumption 9.02 U/g dry starch, in 55 DEG C of enzymolysis 3.65h, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Be placed on refrigerator 4 DEG C of aging 24h.Get aging after sole sweet potato starch be placed in whizzer, the centrifugal 15min of 3500r/h, the solid after centrifugal is placed in the baking oven 16h of 80 DEG C, pulverized 100 mesh sieves, and namely obtained sole potato Resistant starch.The Resistant starch yield obtained by this technique can reach 18.92%.
Embodiment 7:
With with the concentration of above-described embodiment 1 with measure identical sole sweet potato starch whey liquid in 95 DEG C of gelatinization 24min, be cooled to room temperature to add citric acid-sodium citrate damping fluid and be adjusted to pH6, add 6U/g dry starch Thermostable α-Amylase, 95 DEG C of enzymolysis 20min, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Add citric acid-sodium citrate damping fluid again and be adjusted to pH5, add Pullulanase, consumption 8 U/g dry starch, in 55 DEG C of enzymolysis 3h, enzymolysis terminates rear boiling water bath and to go out enzyme 10min, is cooled to room temperature.Be placed on refrigerator 4 DEG C of aging 24h.Get aging after sole sweet potato starch be placed in whizzer, the centrifugal 15min of 3500r/h, the baking oven that the solid after centrifugal is placed in 80 DEG C is dried 16h, pulverized 100 mesh sieves, and namely obtained sole potato Resistant starch.The Resistant starch yield obtained by this technique can reach 17.98%.
Claims (2)
1. a preparation method for sole potato Resistant starch, is characterized in that: the selection and the process that comprise the steps: (1) sole potato raw material, (2) preparation of sole sweet potato starch, (3) ultrasonic wave-combined-enzyme method prepares sole potato Resistant starch, its ultrasonic wave-combined-enzyme method is prepared sole potato Resistant starch and is comprised: the gelatinization of sole sweet potato starch whey liquid, supersound process is carried out to the starch milk of gelatinization, after supersound process cooling, add citric acid-sodium citrate damping fluid be again adjusted to pH5.5-6.5, add 2-6u/g dry starch Thermostable α-Amylase afterwards, carry out 93-96 DEG C of enzymolysis 10-30min, enzymolysis terminates rear boiling water bath and to go out enzyme 8-15min, add after citric acid-sodium citrate damping fluid is adjusted to pH4.5-5.5 after cooling again, Pullulanase is added with 6-10 u/g dry starch addition, in 54-56 DEG C of enzymolysis 3-5h, enzymolysis terminates rear boiling water bath and to go out enzyme 8-12min, 23-25h is carried out in 3-5 DEG C of temperature more aging after cooling, centrifugal treating is carried out after aging, the throw out obtained after centrifugal is dried and namely obtains sole potato Resistant starch.
2. the preparation method of sole potato Resistant starch according to claim 1, it is characterized in that: time and the ultrasonic power of described supersound process are respectively 22-26min and 200-250W, rotating speed and the time of described centrifugal treating are respectively: 3500r/h and 15min.
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Cited By (4)
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| CN105495547A (en) * | 2015-12-08 | 2016-04-20 | 华中农业大学 | Method for processing silk noodles and vermicelli |
| CN107087783A (en) * | 2017-05-17 | 2017-08-25 | 上海起林投资中心（有限合伙） | A kind of production method of black rice resistant starch |
| CN108283627A (en) * | 2018-04-11 | 2018-07-17 | 广西壮族自治区农业科学院农产品加工研究所 | A method of preparing starch capsule by major ingredient of hair sweet potato starch |
| CN108893508A (en) * | 2018-07-30 | 2018-11-27 | 广西轻工业科学技术研究院 | A kind of preparation method of fresh Chinese yam rhizome resistant starch |
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| WO2008109206A1 (en) * | 2007-03-06 | 2008-09-12 | Tate & Lyle Ingredients Americas, Inc. | Production of resistant starch product |
| 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 |
| CN104593452A (en) * | 2015-02-08 | 2015-05-06 | 华中农业大学 | Method for preparing resistant starch employing microwave technology |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495547A (en) * | 2015-12-08 | 2016-04-20 | 华中农业大学 | Method for processing silk noodles and vermicelli |
| CN105495547B (en) * | 2015-12-08 | 2019-04-30 | 华中农业大学 | A kind of processing method of bean-noodle |
| CN107087783A (en) * | 2017-05-17 | 2017-08-25 | 上海起林投资中心（有限合伙） | A kind of production method of black rice resistant starch |
| CN108283627A (en) * | 2018-04-11 | 2018-07-17 | 广西壮族自治区农业科学院农产品加工研究所 | A method of preparing starch capsule by major ingredient of hair sweet potato starch |
| CN108893508A (en) * | 2018-07-30 | 2018-11-27 | 广西轻工业科学技术研究院 | A kind of preparation method of fresh Chinese yam rhizome resistant starch |
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Application publication date: 20150729 |