CN106473147A - A kind of purple Chinese yam resistant starch and preparation method thereof - Google Patents
A kind of purple Chinese yam resistant starch and preparation method thereof Download PDFInfo
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 51
- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 36
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 139
- 235000019698 starch Nutrition 0.000 claims abstract description 139
- 239000008107 starch Substances 0.000 claims abstract description 138
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- 238000005406 washing Methods 0.000 claims abstract description 31
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- 210000000481 breast Anatomy 0.000 claims abstract description 15
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- 238000007873 sieving Methods 0.000 claims abstract description 4
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- 239000000839 emulsion Substances 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000019441 ethanol Nutrition 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 26
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- 239000008363 phosphate buffer Substances 0.000 claims description 20
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- 238000001291 vacuum drying Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000003828 vacuum filtration Methods 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 5
- 239000001257 hydrogen Substances 0.000 claims description 5
- 229910052739 hydrogen Inorganic materials 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims 2
- 108010065511 Amylases Proteins 0.000 claims 1
- 102000013142 Amylases Human genes 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
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- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 235000019418 amylase Nutrition 0.000 claims 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims 1
- 239000000292 calcium oxide Substances 0.000 claims 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 230000004224 protection Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
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- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 6
- 102100022624 Glucoamylase Human genes 0.000 description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 5
- 239000000920 calcium hydroxide Substances 0.000 description 5
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- 235000010378 sodium ascorbate Nutrition 0.000 description 3
- 229960005055 sodium ascorbate Drugs 0.000 description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- DGLRDKLJZLEJCY-UHFFFAOYSA-L disodium hydrogenphosphate dodecahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.[Na+].[Na+].OP([O-])([O-])=O DGLRDKLJZLEJCY-UHFFFAOYSA-L 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- CESYKOGBSMNBPD-UHFFFAOYSA-N Methyclothiazide Chemical compound ClC1=C(S(N)(=O)=O)C=C2S(=O)(=O)N(C)C(CCl)NC2=C1 CESYKOGBSMNBPD-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- DWCSNWXARWMZTG-UHFFFAOYSA-N Trigonegenin A Natural products CC1C(C2(CCC3C4(C)CCC(O)C=C4CCC3C2C2)C)C2OC11CCC(C)CO1 DWCSNWXARWMZTG-UHFFFAOYSA-N 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000009990 desizing Methods 0.000 description 1
- WQLVFSAGQJTQCK-VKROHFNGSA-N diosgenin Chemical compound O([C@@H]1[C@@H]([C@]2(CC[C@@H]3[C@@]4(C)CC[C@H](O)CC4=CC[C@H]3[C@@H]2C1)C)[C@@H]1C)[C@]11CC[C@@H](C)CO1 WQLVFSAGQJTQCK-VKROHFNGSA-N 0.000 description 1
- WQLVFSAGQJTQCK-UHFFFAOYSA-N diosgenin Natural products CC1C(C2(CCC3C4(C)CCC(O)CC4=CCC3C2C2)C)C2OC11CCC(C)CO1 WQLVFSAGQJTQCK-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229960003739 methyclothiazide Drugs 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- -1 phenols flavonoid Chemical class 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of purple Chinese yam resistant starch and preparation method thereof, belong to food processing field, its with purple Chinese yam as raw material, by the preparation of purple Chinese yam starch, adjust breast, enzymolysis, washing, aging, purifying, alcohol process, are vacuum dried, pulverizing and sieving the step of, prepared resistant starch.The present invention solves that resistant starch purity in purple Chinese yam resistant starch preparation process is low, the low outstanding problem of whiteness, and the resistant starch purity of preparation is high, anti-digestion effect is good, color and luster is good.The technology of the present invention is reasonable, it is easy to promote, it is contemplated that economic and social profit is good.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of purple Chinese yam resistant starch and preparation method thereof.
Background technology
Starch is divided three classes by Englyst etc. according to the bioavailability of starch：Rapid digestion starch（RDS）, refer to
Starch that can be quickly thoroughly digested in small intestine and oral cavity, can be released energy rapidly；Slowly digestible starch（SDS）, refer to
But a kind of slow starch that can be digested in small intestine completely of digestion rate, can maintain stablizing for blood sugar in long-time；Resist and disappear
Change starch（RS）, referring to can not be digested in small intestine, but a kind of starch that can be utilized by gut flora fermentation in large intestine.Anti-
Digestible starch is had regulation blood sugar, control body weight, promotes intestinal health, reduction liver to be contained with cholesterol in serum and triglycerides
The effects such as amount, have a extensive future, commercial value big, become one of research direction for being enlivened in current starch science the most.
Purple Chinese yam is also referred to as " purple ginseng ", also known as Chinese yam and long taro, belongs to Dioscoreaceae, with its loose root tuber or cylindric confession
Edible." anthocyanidin " of the purple Chinese yam containing 8 kinds of phenols flavonoid substances, containing much starch, protein, polysaccharide, diosgenin etc.
Nutriment and medicinal ingredient, act on lung kidney-nourishing, invigorating the spleen to arrest diarrhea, Methyclothiazide liver etc. is grown.There are some researches show, amylose contains
The more high then easier generation resistant starch of amount.In purple Chinese yam, starch accounts for the 20% ~ 50% of biological total amount, higher than most starches class
Raw material, is therefore the desirable feedstock for preparing resistant starch.
The method for preparing resistant starch mainly has Physical, enzymatic isolation method and composite algorithm etc..Using pressure heat, ultrasonic wave,
Traditional methods such as super-pressure, extrusion process, microwave bulking, single enzyme enzymolysis, although method is simple, process time is short, but prepares
The anti-digestion effect of product poor；But the physical method for combining is processed using repeatedly pressure hot-cold, can improve resistant starch
Content, but long the production cycle, production cost are higher；Using the united enzymatic isolation method of multienzyme, resistant starch can be significantly improved
Purity, but in the product for preparing, enzymolysis liquid is excessive with enzymolysis product residual, and product whiteness is low.
Content of the invention
It is an object of the invention to provide a kind of purple Chinese yam resistant starch and preparation method thereof, its gained resistant starch
Purity is high, color and luster is good, can be obviously improved the integrated quality of resistant starch.
For achieving the above object, the present invention is adopted the following technical scheme that：
A kind of purple Chinese yam resistant starch, its preparation method include purple Chinese yam starch preparation, adjust breast, enzymolysis, washing, aging,
The step of purifying, alcohol are processed, are vacuum dried, pulverizing and sieving；Each step concrete operations are as follows：
1）The preparation of purple Chinese yam starch：Purple Chinese yam root tuber is cleaned with clear water, epidermis of pruning, the thin slice of 1mm ~ 3mm is cut into, then
Color retention 5min ~ 40min in 20 DEG C ~ 35 DEG C colour protecting liquids is placed in, citric acid containing 0.05wt%, 0.10wt% chlorine in colour protecting liquid used
Change sodium, 0.35wt% sodium isoascorbate and 0.06wt% calcium hydroxide；Thin slice is taken out after having processed, add 3 times ~ 6 times of its weight
Distilled water be beaten, gained slurries cross gauze, 100 mesh tulles successively, after 200 mesh tulles, standing sedimentation 6h ~ 10h；Will be heavy
Drop gained lower sediment distilled water is cleaned repeatedly, needs room temperature standing 4h ~ 12h, after cleaning every time till supernatant is clarified；
Again gained is deposited in repeated centrifugation removal of impurities 2 ~ 3 times under the conditions of 3000r/min ~ 5000r/min, is centrifuged 5min ~ 20min every time,
Upper strata impurity is scraped off, products therefrom ethanol dissolves, and vacuum filtration is dried to water content below 10% after 40 DEG C, then crushes, mistake
100 mesh sieves, obtain purity for 95% ~ 98% purple Chinese yam starch；
2）Adjust breast：It is 5.0 ~ 5.5 phosphate buffer for 0.2mol/L, pH value to add concentration in gained purple Chinese yam starch, joins
Make the starch emulsion that mass concentration is for 5% ~ 45%；
3）Enzymolysis：Starch emulsion is boiled 10min ~ 30min gelatinized starch breast is obtained, 30 DEG C ~ 60 DEG C are subsequently cooled to, then are pressed
The amount of 5U/g ~ 70U/g adds Pullulanase, with 120r/min ~ 200r/min oscillation treatment 4h ~ 24h, obtains enzymolysis liquid；
4）Washing：Enzymolysis liquid is heated to 100 DEG C in boiling water bath, is kept 10min ~ 30min with the enzyme that goes out, is cooled to 10 DEG C ~ 40
DEG C, then use distillation water washing 3 times, and 5min ~ 30min is centrifuged with 2000r/min ~ 4000r/min, obtain washing starch；
5）Aging：Distilled water is added in washing starch, mass concentration is configured to for 25% ~ 55% starch emulsion, is then placed in
In high-pressure bottle, 80min ~ 150min is processed under the conditions of 90 DEG C ~ 150 DEG C, 0.3MPa ~ 0.7MPa, stand in Cool Room 4 DEG C
1d ~ 7d, obtains aging starch；
6）Purifying：Aging starch is stirred, plus distilled water is configured to the starch emulsion that mass concentration is for 5% ~ 50%, Ran Houyong
Concentration is that the phosphate buffer that 0.2mol/L, pH value are 5.0 adjusts pH to 5.2 ~ 6.0, then press 10U/g ~ 80U/g amount addition resistance to
High-temperatureα-amylase, with 60 DEG C ~ 95 DEG C hydrolysis 30min ~ 150min after, with 2000r/min ~ 4000r/min centrifugation 5min ~
30min；To in the starch of centrifugation gained, add distilled water mass concentration to be configured to for 5% ~ 50% starch emulsion, with concentration be
0.2mol/L, pH value are that 4.0 phosphate buffer adjusts pH to 4.2 ~ 5.0, add glucoamylase by the amount of 10U/g ~ 80U/g
Enzyme, with 40 DEG C ~ 80 DEG C hydrolysis 30min ~ 150min；Zymolyte is washed with distilled water, be centrifuged with 2000r/min ~ 4000r/min
5min ~ 30min, then successively with volumetric concentration be 95%, respectively washing three times of 85%, 75% ethanol solution, with 2000r/min ~
4000r/min is centrifuged 5min ~ 30min, obtains purifying starch；
7）Alcohol is processed：Absolute ethyl alcohol is added in the starch of purifying, it is 10% ~ 50% to adjust starch emulsion mass concentration, at -80 DEG C
30min ~ 180min is kept under the conditions of ~ -10 DEG C, obtain solidliquid mixture；
8）Vacuum drying：By solidliquid mixture in 2 DEG C ~ 4 DEG C, 10000r/min ~ 12000r/min high speed refrigerated centrifuge 2min ~
15min, then the starch after centrifugation is positioned in 0.01MPa ~ 0.05MPa, 40 DEG C ~ 50 DEG C of vacuum drier dries 3h ~ 5h
Make ethanol evaporation；
9）Pulverize and sieve：Adopt pulverizer dried starch to be crushed with 5000r/min ~ 8000r/min, cross 80 mesh sieves, must become
Product.
The compound method of phosphate buffer used, is to take 7.678g/L disodium hydrogen phosphate dodecahydrate and mono- water of 1.949g/L
Close citric acid and add distillation water dissolves, constant volume to 1000mL ~ 5000mL, then the phosphoric acid of the citric acid solution with 1mol/L or 1mol/L
Disodium hydrogen solution adjusts pH.
The remarkable advantage of the present invention is：
（1）The present invention is produced substantial amounts of short amylose, then is removed through washing free using de- purple Chinese yam starch of Pullulanase
Sugar and protein, are to promote age of starch, raising recrystallization degree to provide safeguard, while the color and luster of product can be improved；And utilize
Non- resistant starch therein can be hydrolyzed by Thermostable α-Amylase and the double enzyme purification aging starch of glucoamylase, then warp
The small molecule product of centrifugation wash-out hydrolysis and enzyme liquid residue, can fundamentally solve that resistant starch purity is low, shade deviation
Problem.
（2）Ethanol K cryogenic treatment is adopted in purge process of the present invention, not only there is the effect of the enzyme that goes out, also remove using ethanol
The impurity such as the lipid inside desizing, improve purification effect, it is often more important that, the aggregation velocity of starch can be accelerated, contribute to forming sediment
Powder aging crystallization further, at the same make the hydrone in starch be easily formed little ice crystal precipitation, shorten straight chain molecule between away from
From, be conducive between straight chain molecule formed hydrogen bond, promote resistant starch formation.
（3）The present invention is using vacuum drying removing ethanol and residual moisture, it is to avoid high temperature drying easily makes part side chain form sediment
The generation of hydrogen bond breakage problem between powder melting and straight chain molecule, it is ensured that the stablizing of resistant starch structure.
（4）Gained resistant starch purity of the present invention is high, color and luster is good, and anti-digestion effect is good, it is contemplated that economic and social profit
Good.
Specific embodiment
A kind of purple Chinese yam resistant starch, its operation are as follows：
1）The preparation of purple Chinese yam starch：Purple Chinese yam root tuber is cleaned with clear water, epidermis of pruning, the thin slice of 1mm ~ 3mm is cut into, then
Color retention 5min ~ 40min in 20 DEG C ~ 35 DEG C colour protecting liquids is placed in, citric acid containing 0.05wt%, 0.10wt% chlorine in colour protecting liquid used
Change sodium, 0.35wt% sodium isoascorbate and 0.06wt% calcium hydroxide；Thin slice is taken out after having processed, add 3 times ~ 6 times of its weight
Distilled water be beaten, gained slurries cross gauze, 100 mesh tulles successively, after 200 mesh tulles, standing sedimentation 6h ~ 10h；Will be heavy
Drop gained lower sediment distilled water is cleaned repeatedly, needs room temperature standing 4h ~ 12h, after cleaning every time till supernatant is clarified；
Again gained is deposited in repeated centrifugation removal of impurities 2 ~ 3 times under the conditions of 3000r/min ~ 5000r/min, is centrifuged 5min ~ 20min every time,
Upper strata impurity is scraped off, products therefrom ethanol dissolves, and vacuum filtration is dried to water content below 10% after 40 DEG C, then crushes, mistake
100 mesh sieves, obtain purity for 95% ~ 98% purple Chinese yam starch；
2）Adjust breast：It is 5.0 ~ 5.5 phosphate buffer for 0.2mol/L, pH value to add concentration in gained purple Chinese yam starch, joins
Make the starch emulsion that mass concentration is for 5% ~ 45%；
3）Enzymolysis：Starch emulsion is boiled 10min ~ 30min gelatinized starch breast is obtained, 30 DEG C ~ 60 DEG C are subsequently cooled to, then are pressed
The amount of 5U/g ~ 70U/g adds Pullulanase, with 120r/min ~ 200r/min oscillation treatment 4h ~ 24h, obtains enzymolysis liquid；
4）Washing：Enzymolysis liquid is heated to 100 DEG C in boiling water bath, is kept 10min ~ 30min with the enzyme that goes out, is cooled to 10 DEG C ~ 40
DEG C, then use distillation water washing 3 times, and 5min ~ 30min is centrifuged with 2000r/min ~ 4000r/min, obtain washing starch；
5）Aging：Distilled water is added in washing starch, mass concentration is configured to for 25% ~ 55% starch emulsion, is then placed in
In high-pressure bottle, 80min ~ 150min is processed under the conditions of 90 DEG C ~ 150 DEG C, 0.3MPa ~ 0.7MPa, stand in Cool Room 4 DEG C
1d ~ 7d, obtains aging starch；
6）Purifying：Aging starch is stirred, plus distilled water is configured to the starch emulsion that mass concentration is for 5% ~ 50%, Ran Houyong
Concentration is that the phosphate buffer that 0.2mol/L, pH value are 5.0 adjusts pH to 5.2 ~ 6.0, then press 10U/g ~ 80U/g amount addition resistance to
High-temperatureα-amylase, with 60 DEG C ~ 95 DEG C hydrolysis 30min ~ 150min after, with 2000r/min ~ 4000r/min centrifugation 5min ~
30min；To in the starch of centrifugation gained, add distilled water mass concentration to be configured to for 5% ~ 50% starch emulsion, with concentration be
0.2mol/L, pH value are that 4.0 phosphate buffer adjusts pH to 4.2 ~ 5.0, add glucoamylase by the amount of 10U/g ~ 80U/g
Enzyme, with 40 DEG C ~ 80 DEG C hydrolysis 30min ~ 150min；Zymolyte is washed with distilled water, be centrifuged with 2000r/min ~ 4000r/min
5min ~ 30min, then successively with volumetric concentration be 95%, respectively washing three times of 85%, 75% ethanol solution, with 2000r/min ~
4000r/min is centrifuged 5min ~ 30min, obtains purifying starch；
7）Alcohol is processed：Absolute ethyl alcohol is added in the starch of purifying, it is 10% ~ 50% to adjust starch emulsion mass concentration, at -80 DEG C
30min ~ 180min is kept under the conditions of ~ -10 DEG C, obtain solidliquid mixture；
8）Vacuum drying：By solidliquid mixture in 2 DEG C ~ 4 DEG C, 10000r/min ~ 12000r/min high speed refrigerated centrifuge 2min ~
15min, then the starch after centrifugation is positioned in 0.01MPa ~ 0.05MPa, 40 DEG C ~ 50 DEG C of vacuum drier dries 3h ~ 5h
Make ethanol evaporation；
9）Pulverize and sieve：Adopt pulverizer dried starch to be crushed with 5000r/min ~ 8000r/min, cross 80 mesh sieves, must become
Product.
The compound method of phosphate buffer used, is to take 7.678g/L disodium hydrogen phosphate dodecahydrate and mono- water of 1.949g/L
Close citric acid and add distillation water dissolves, constant volume to 1000mL ~ 5000mL, then the phosphoric acid of the citric acid solution with 1mol/L or 1mol/L
Disodium hydrogen solution adjusts pH.
In order that content of the present invention easily facilitates understanding, with reference to specific embodiment to of the present invention
Technical scheme is described further, but the present invention is not limited only to this.
Embodiment 1
1）The preparation of purple Chinese yam starch：Purple Chinese yam root tuber is cleaned with clear water, epidermis of pruning, the thin slice of 1mm is cut into, is subsequently placed in
Color retention 40min in 20 DEG C of colour protecting liquids, in colour protecting liquid used, citric acid containing 0.05wt%, 0.10wt% sodium chloride, 0.35wt% are different
Sodium ascorbate and 0.06wt% calcium hydroxide；Thin slice is taken out after having processed, add the distilled water of 3 times of its weight to be beaten, institute
Slurries cross gauze, 100 mesh tulles successively, after 200 mesh tulles, standing sedimentation 6h；By sedimentation gained lower sediment distilled water
Clean repeatedly, room temperature standing 4h is needed after cleaning every time, till supernatant is clarified；Again gained is deposited in 3000r/min bar
Repeated centrifugation removal of impurities 3 times under part, are centrifuged 20min every time, scrape off upper strata impurity, and products therefrom ethanol dissolves, after vacuum filtration
Water content is dried to below 10% in 40 DEG C, then crushes, 100 mesh sieves are crossed, purity is obtained for 95% purple Chinese yam starch；
2）Adjust breast：In gained purple Chinese yam starch, add concentration for the phosphate buffer that 0.2mol/L, pH value are 5.0, be configured to
Mass concentration is 5% starch emulsion；
3）Enzymolysis：Starch emulsion is boiled 10min gelatinized starch breast is obtained, 60 DEG C are subsequently cooled to, then press the amount addition of 5U/g
Pullulanase, with 200r/min oscillation treatment 4h, obtains enzymolysis liquid；
4）Washing：Enzymolysis liquid is heated to 100 DEG C in boiling water bath, is kept 10min with the enzyme that goes out, 10 DEG C is cooled to, then with steaming
Distilled water is washed 3 times, and is centrifuged 30min with 2000r/min, obtains washing starch；
5）Aging：Distilled water is added in washing starch, the starch emulsion that mass concentration is 25% is configured to, is then placed in high pressure
In container, 150min is processed under the conditions of 90 DEG C, 0.3MPa, stand 1d, obtain aging starch in Cool Room 4 DEG C；
6）Purifying：Aging starch is stirred, plus distilled water is configured to the starch emulsion that mass concentration is 5%, then uses concentration
PH to 6.0 is adjusted for phosphate buffer that 0.2mol/L, pH value are 5.0, then press the amount addition Thermostable α-Amylase of 10U/g,
After 60 DEG C of hydrolysis 30min, 30min is centrifuged with 2000r/min；Distilled water is added to be configured to quality in the starch of centrifugation gained dense
Spend the starch emulsion for 5%, with concentration be 0.2mol/L, pH value be 4.0 phosphate buffer adjust pH to 5.0, by 10U/g's
Amount adds glucoamylase, with 40 DEG C of hydrolysis 30min；Zymolyte is washed with distilled water, 30min is centrifuged with 2000r/min, then
Successively with volumetric concentration be 95%, respectively washing three times of 85%, 75% ethanol solution, 30min is centrifuged with 2000r/min, shallow lake must be purified
Powder；
7）Alcohol is processed：Absolute ethyl alcohol is added in the starch of purifying, it is 10% to adjust starch emulsion mass concentration, in -10 DEG C of conditions
Lower holding 180min, obtains solidliquid mixture；
8）Vacuum drying：By solidliquid mixture in 2 DEG C, 10000r/min high speed refrigerated centrifuge 15min, then by the starch after centrifugation
Be positioned over 5h is dry in 0.01MPa, 40 DEG C of vacuum drier and make ethanol evaporation；
9）Pulverize and sieve：Adopt pulverizer dried starch to be crushed with 5000r/min, cross 80 mesh sieves, obtain finished product.
Embodiment 2
1）The preparation of purple Chinese yam starch：Purple Chinese yam root tuber is cleaned with clear water, epidermis of pruning, the thin slice of 2mm is cut into, is subsequently placed in
Color retention 20min in 30 DEG C of colour protecting liquids, in colour protecting liquid used, citric acid containing 0.05wt%, 0.10wt% sodium chloride, 0.35wt% are different
Sodium ascorbate and 0.06wt% calcium hydroxide；Thin slice is taken out after having processed, add the distilled water of 5 times of its weight to be beaten, institute
Slurries cross gauze, 100 mesh tulles successively, after 200 mesh tulles, standing sedimentation 8h；By sedimentation gained lower sediment distilled water
Clean repeatedly, room temperature standing 8h is needed after cleaning every time, till supernatant is clarified；Again gained is deposited in 4000r/min bar
Repeated centrifugation removal of impurities 3 times under part, are centrifuged 10min every time, scrape off upper strata impurity, and products therefrom ethanol dissolves, after vacuum filtration
Water content is dried to below 10% in 40 DEG C, then crushes, 100 mesh sieves are crossed, purity is obtained for 96% purple Chinese yam starch；
2）Adjust breast：In gained purple Chinese yam starch, add concentration for the phosphate buffer that 0.2mol/L, pH value are 5.2, be configured to
Mass concentration is 30% starch emulsion；
3）Enzymolysis：Starch emulsion is boiled 20min gelatinized starch breast is obtained, 40 DEG C are subsequently cooled to, then press the amount addition of 30U/g
Pullulanase, with 150r/min oscillation treatment 15h, obtains enzymolysis liquid；
4）Washing：Enzymolysis liquid is heated to 100 DEG C in boiling water bath, is kept 20min with the enzyme that goes out, 30 DEG C is cooled to, then with steaming
Distilled water is washed 3 times, and is centrifuged 20min with 3000r/min, obtains washing starch；
5）Aging：Distilled water is added in washing starch, the starch emulsion that mass concentration is 40% is configured to, is then placed in high pressure
In container, 120min is processed under the conditions of 120 DEG C, 0.5MPa, stand 4d, obtain aging starch in Cool Room 4 DEG C；
6）Purifying：Aging starch is stirred, plus distilled water is configured to the starch emulsion that mass concentration is 25%, then with dense
Spend and pH to 5.5 is adjusted for phosphate buffer that 0.2mol/L, pH value are 5.0, then press the high temperature resistant alphalise starch of amount addition of 50U/g
Enzyme, after 75 DEG C of hydrolysis 100min, is centrifuged 20min with 3000r/min；Distilled water is added to be configured to matter in the starch of centrifugation gained
Amount concentration be 25% starch emulsion, with concentration be 0.2mol/L, pH value be 4.0 phosphate buffer adjust pH to 4.6, press
The amount of 50U/g adds glucoamylase, with 60 DEG C of hydrolysis 100min；Zymolyte is washed with distilled water, be centrifuged with 3000r/min
20min, then successively with volumetric concentration be 95%, respectively washing three times of 85%, 75% ethanol solution, 20min is centrifuged with 3000r/min,
Obtain purifying starch；
7）Alcohol is processed：Absolute ethyl alcohol is added in the starch of purifying, it is 30% to adjust starch emulsion mass concentration, in -40 DEG C of conditions
Lower holding 120min, obtains solidliquid mixture；
8）Vacuum drying：By solidliquid mixture in 3 DEG C, 11000r/min high speed refrigerated centrifuge 8min, then by the starch after centrifugation
Be positioned over 4h is dry in 0.03MPa, 45 DEG C of vacuum drier and make ethanol evaporation；
9）Pulverize and sieve：Adopt pulverizer dried starch to be crushed with 6000r/min, cross 80 mesh sieves, obtain finished product.
Embodiment 3
1）The preparation of purple Chinese yam starch：Purple Chinese yam root tuber is cleaned with clear water, epidermis of pruning, the thin slice of 3mm is cut into, is subsequently placed in
Color retention 5min in 35 DEG C of colour protecting liquids, in colour protecting liquid used, citric acid containing 0.05wt%, 0.10wt% sodium chloride, 0.35wt% are different
Sodium ascorbate and 0.06wt% calcium hydroxide；Thin slice is taken out after having processed, add the distilled water of 6 times of its weight to be beaten, institute
Slurries cross gauze, 100 mesh tulles successively, after 200 mesh tulles, standing sedimentation 10h；By sedimentation gained lower sediment distilled water
Clean repeatedly, room temperature standing 12h is needed after cleaning every time, till supernatant is clarified；Again gained is deposited in 5000r/min bar
Repeated centrifugation removal of impurities 2 times under part, every time be centrifuged 5min, scrape off upper strata impurity, products therefrom with ethanol dissolve, vacuum filtration after
40 DEG C are dried to water content below 10%, then crush, and cross 100 mesh sieves, obtain purity for 98% purple Chinese yam starch；
2）Adjust breast：In gained purple Chinese yam starch, add concentration for the phosphate buffer that 0.2mol/L, pH value are 5.5, be configured to
Mass concentration is 45% starch emulsion；
3）Enzymolysis：Starch emulsion is boiled 30min gelatinized starch breast is obtained, 30 DEG C are subsequently cooled to, then press the amount addition of 70U/g
Pullulanase, with 120r/min oscillation treatment 24h, obtains enzymolysis liquid；
4）Washing：Enzymolysis liquid is heated to 100 DEG C in boiling water bath, is kept 30min with the enzyme that goes out, 40 DEG C is cooled to, then with steaming
Distilled water is washed 3 times, and is centrifuged 5min with 4000r/min, obtains washing starch；
5）Aging：Distilled water is added in washing starch, the starch emulsion that mass concentration is 55% is configured to, is then placed in high pressure
In container, 80min is processed under the conditions of 150 DEG C, 0.7MPa, stand 7d, obtain aging starch in Cool Room 4 DEG C；
6）Purifying：Aging starch is stirred, plus distilled water is configured to the starch emulsion that mass concentration is 50%, then with dense
Spend and pH to 5.2 is adjusted for phosphate buffer that 0.2mol/L, pH value are 5.0, then press the high temperature resistant alphalise starch of amount addition of 80U/g
Enzyme, after 95 DEG C of hydrolysis 150min, is centrifuged 5min with 4000r/min；Distilled water is added to be configured to matter in the starch of centrifugation gained
Amount concentration be 50% starch emulsion, with concentration be 0.2mol/L, pH value be 4.0 phosphate buffer adjust pH to 4.2, press
The amount of 80U/g adds glucoamylase, with 80 DEG C of hydrolysis 150min；Zymolyte is washed with distilled water, be centrifuged with 4000r/min
5min, then successively with volumetric concentration be 95%, respectively washing three times of 85%, 75% ethanol solution, 5min is centrifuged with 4000r/min, is obtained
Purifying starch；
7）Alcohol is processed：Absolute ethyl alcohol is added in the starch of purifying, it is 50% to adjust starch emulsion mass concentration, in -80 DEG C of conditions
Lower holding 30min, obtains solidliquid mixture；
8）Vacuum drying：By solidliquid mixture in 4 DEG C, 12000r/min high speed refrigerated centrifuge 2min, then by the starch after centrifugation
Be positioned over 3h is dry in 0.05MPa, 50 DEG C of vacuum drier and make ethanol evaporation；
9）Pulverize and sieve：Adopt pulverizer dried starch to be crushed with 8000r/min, cross 80 mesh sieves, obtain finished product.
Rapid digestion starch in the purple Chinese yam resistant starch sample prepared using the present invention（RDS）Content be less than
5.96%, slowly digestible starch（SDS）Content be less than 7.35%, resistant starch（RS）Content up to more than 86.69%, form sediment
Whitewash degree be higher than 90.53%, it was demonstrated that its prepare resistant starch purity high, anti-digestion effect is good, color and luster is good.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes that is done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (10)
1. a kind of purple Chinese yam resistant starch preparation method, it is characterised in that：Preparation including purple Chinese yam starch, tune breast, enzyme
The step of solution, washing, aging, purifying, alcohol are processed, are vacuum dried, pulverizing and sieving.
2. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：The purple Chinese yam starch
Preparation is to clean purple Chinese yam root tuber with clear water, and epidermis of pruning is cut into the thin slice of 1mm ~ 3mm, is subsequently placed in 20 DEG C ~ 35 DEG C color protections
Color retention 5min ~ 40min in liquid；Thin slice is taken out after having processed, add the distilled water of 3 times ~ 6 times of its weight to be beaten, institute
Slurries cross gauze, 100 mesh tulles successively, after 200 mesh tulles, standing sedimentation 6h ~ 10h；Sedimentation gained lower sediment is steamed
Distilled water is cleaned repeatedly, needs room temperature standing 4h ~ 12h, after cleaning every time till supernatant is clarified；Again gained is deposited in
Repeated centrifugation removal of impurities 2 ~ 3 times under the conditions of 3000r/min ~ 5000r/min, are centrifuged 5min ~ 20min every time, scrape off upper strata impurity, institute
Obtain product ethanol to dissolve, vacuum filtration is dried to water content below 10% after 40 DEG C, then crushes, and crosses 100 mesh sieves, obtains purity
For 95% ~ 98% purple Chinese yam starch；
Citric acid containing 0.05wt%, 0.10wt% sodium chloride, 0.35wt% sodium isoascorbate and 0.06wt% hydrogen in colour protecting liquid used
Calcium oxide.
3. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：Described tune breast be in Zi Shan
It is 5.0 ~ 5.5 phosphate buffer for 0.2mol/L, pH value to add concentration in medicine starch, is configured to mass concentration for 5% ~ 45%
Starch emulsion.
4. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：Described enzymolysis be by starch
Emulsion is boiled 10min ~ 30min and gelatinized starch breast is obtained, and is subsequently cooled to 30 DEG C ~ 60 DEG C, then presses the amount addition of 5U/g ~ 70U/g
Pullulanase, with 120r/min ~ 200r/min oscillation treatment 4h ~ 24h, obtains enzymolysis liquid.
5. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：The washing is to digest
Liquid is heated to 100 DEG C in boiling water bath, after destroy the enzyme treatment 10min ~ 30min, is cooled to 10 DEG C ~ 40 DEG C, then with distillation washing
Wash 3 times, and 5min ~ 30min is centrifuged with 2000r/min ~ 4000r/min, obtain washing starch.
6. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：Described aging be to washing
In starch add distilled water, be configured to mass concentration for 25% ~ 55% starch emulsion, be then placed in high-pressure bottle, in 90 DEG C ~
150 DEG C, process 80min ~ 150min under the conditions of 0.3MPa ~ 0.7MPa, stand 1d ~ 7d in Cool Room 4 DEG C, obtain aging starch.
7. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：The purifying is will be aging
Starch stirs, and washs zymolyte with distilled water after double-enzyme hydrolysis, with 2000r/min ~ 4000r/min centrifugation 5min ~
30min, then successively with volumetric concentration be 95%, respectively washing three times of 85%, 75% ethanol solution, with 2000r/min ~ 4000r/min
Centrifugation 5min ~ 30min, obtains purifying starch；
The double-enzyme hydrolysis add distilled water specifically in the aging starch for stirring, and are configured to mass concentration for 5% ~ 50%
Starch emulsion, then with concentration be 0.2mol/L, pH value be 5.0 phosphate buffer adjust pH to 5.2 ~ 6.0, then press 10U/g ~
The amount of 80U/g adds Thermostable α-Amylase, after 60 DEG C ~ 95 DEG C hydrolysis 30min ~ 150min, with 2000r/min ~ 4000r/
Min is centrifuged 5min ~ 30min；Distilled water is added to be configured to the starch emulsion that mass concentration is for 5% ~ 50% in the starch of centrifugation gained,
With concentration be 0.2mol/L, pH value be 4.0 phosphate buffer adjust pH to 4.2 ~ 5.0, by 10U/g ~ 80U/g amount add Portugal
Grape saccharogenic amylase, with 40 DEG C ~ 80 DEG C hydrolysis 30min ~ 150min.
8. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：The alcohol process be to pure
Absolute ethyl alcohol is added in the starch of change, it is 10% ~ 50% to adjust starch emulsion mass concentration, keeps under the conditions of -80 DEG C ~ -10 DEG C
30min ~ 180min, obtains solidliquid mixture.
9. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：Described vacuum drying be by
Solidliquid mixture in 2 DEG C ~ 4 DEG C, 10000r/min ~ 12000r/min high speed refrigerated centrifuge 2min ~ 15min, then by after centrifugation
Starch is positioned over and dries 3h ~ 5h in 0.01MPa ~ 0.05MPa, 40 DEG C ~ 50 DEG C of vacuum drier and make ethanol evaporation.
10. the preparation method of purple Chinese yam resistant starch according to claim 1, it is characterised in that：Described pulverizing and sieving be
Adopt pulverizer dried starch to be crushed with 5000r/min ~ 8000r/min, cross 80 mesh sieves.
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