CN107087783A - A kind of production method of black rice resistant starch - Google Patents
A kind of production method of black rice resistant starch Download PDFInfo
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- CN107087783A CN107087783A CN201710346880.1A CN201710346880A CN107087783A CN 107087783 A CN107087783 A CN 107087783A CN 201710346880 A CN201710346880 A CN 201710346880A CN 107087783 A CN107087783 A CN 107087783A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- C—CHEMISTRY; METALLURGY
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- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
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Abstract
The present invention relates to a kind of production method of black rice resistant starch, comprise the following steps：Compare 1 according to solid-liquid weight:2 soak black rice 2h, and it is 200 400 mesh that pulverization process, which makes black rice starch fineness,；It is 1 to add solid-liquid weight ratio in NaOH and suitable quantity of water of the concentration for 0.2%, regulation black rice slurry:6‑1:8, continuously stir extraction, 25 45 DEG C of Extracting temperature, the 4h of extraction time 2；Extract solution is separated using cyclone hydraulic separators, isolating protein is removed, heavy phase starch fluid is collected；Control starch fluid concentration 20 50%, by starch fluid using acid for adjusting pH value to 5.5 6.5, add biological complex enzyme, carry out the 2.0h of enzyme digestion reaction 1.0 at 50 60 DEG C, obtain enzymolysis liquid, enzyme-deactivating；Starch fluid dewatering is concentrated into water content 30 50%, sieving is dry, pulverize, produces；The present invention improves the extract yield of black rice resistant starch, while improving black rice converted products added value.
Description
[technical field]
The present invention relates to black rice starch isolation technical field, specifically a kind of production method of black rice resistant starch.
[background technology]
Resistant starch (Resistant Starch, RS) refer to the starch do not digested and assimilated by healthy human body small intestine and its
The general name of catabolite.As a kind of functional food ingredients low in calories, high dietary fiber content, resistant starch has and meals
Physiological function and nutritive peculiarity as eating fiber-like, contribute to control body weight, prevention type II diabetes etc., to constipation, knot (straight)
Intestinal cancer, typhlitis and hemorrhoid etc. also have prevention effect.The unique quality characteristic of resistant starch, such as natural origin, granular size, face
Color, taste, low moisture holding capacity and it is high combine outlet capacity, high gelatinization point, extrusion performance is good etc., it is widely used in food
Processing, can not only improve fiber content, can also overcome some shortcomings of traditional dietary fiber, improve food quality, make consumer
Health and nutrition can be obtained while enjoyment food is original delicious.
Resistant starch can fall into 5 types according to its source and human experimentation result：Physically trapping starch (RS1), resistant starch
Particle (RS2), Retrograded Starch (RS3), chemically modified starch (RS4), starch lipids compound (RS5).RS1 has been generally present in
In the larger particles such as grain, beans and the wheat that whole or part is milled, RS2 is the partially crystallizable knot with certain enzyme resistance
The uncooked amylum grain of structure, is primarily present in raw banana, potato and high straight chain pea or amylomaize.RS1 and RS2 are normal
Often coexist in food, be natural resistant starch ingredient, its resistance disappears after processing.RS3 is that the starch after gelatinization is being cooled down
Or it is difficult to the starch that is decomposed by amylase, also referred to as aging starch during storage formed by slow recrystallization.RS4 refers to
After chemical modification is handled, the resistant starch produced due to the introducing of some functional groups, such as by etherificate, esterification and crosslinking
Effect etc. is so as to obtain the starch with amylase resistant.RS5 refers to when being interacted between starch and lipid, straight chain
The compound that the long-chain moiety of starch and amylopectin is combined to form with fatty alcohol or aliphatic acid, with very strong heat endurance and
Digestive ferment resistance.
Rice starch is the another important starch source outside cornstarch, wheaten starch and farina, is accounted for
The 13% of China's starch processing capacity.Research shows that rice starch passes through aquation and heating, amylose and amylopectin therein
Linear segment be arranged as the structure more crystallized, it is difficult to be digested enzyme and digest degraded, the kind of starch be exactly RS3 types resistance form sediment
The important sources of powder.China Patent No. CN103918872B is raw material using rice starch, by being gelatinized, taking off branch, crystallization, dry
Processing, improves the content of amylose in rice starch, so as to prepare RS3 type resistant starches.United States Patent (USP) US5849090
It is also the resistant starch prepared using similar method.
Black rice is black rice converted products, is through cultivating the class feature breed formed for a long time by grass rice.The grain of rice
Outward appearance oblong, rice husk taupe, grain type has two kinds of Xian, round-grained rice, and black rice is non-glutinous rice.Brown rice be in black or dark brown,
Nutritious, food, medical value are high.《Compendium of Materia Medica》Described in：There are enriching yin and nourishing kidney, strengthening spleen and warming liver, improving eyesight promoting blood circulation.
Black rice is treasure in rice, have the good reputation of " black pearl " and " king in world's rice ", is the precious peculiar Rice Resources of China.It is black
Rice starch is similar to rice starch property, and color and luster is partially white, itself does not contain local flavor, no anaphylaxis.But to the composition of black rice starch
Research is found, compared to rice starch, and the content of amylose is higher in black rice starch, belongs to the class of medium amylase content
Type, starch granules contains more crystal regions, and mainly based on RS2 type resistant starches, anti-digestion power is stronger.Therefore, it is black
Rice starch is a kind of important natural resistance starch source.
[content of the invention]
A kind of black rice resistant starch of inexpensive, high content is provided present invention aim to solve above-mentioned deficiency
Production method, the extract yield of black rice resistant starch is not only increased, while improving black rice converted products added value.
A kind of production method of black rice resistant starch is provided to achieve the above object, comprised the following steps：1) defibrination：According to
Solid-liquid weight compares 1:2 soak black rice 2h, by the size-reduced processing of black rice after immersion, the fineness that black rice is starched is reached 200-
400 mesh；2) albumen is taken off：It is 1 to add solid-liquid weight ratio in NaOH and suitable quantity of water of the concentration for 0.2%, regulation black rice slurry:6-1:8,
Extraction albumen is continuously stirred, Extracting temperature is 25-45 DEG C, and extraction time is 2-4h；3) starch separation：Will using cyclone hydraulic separators
Step 2) gained extract solution separated, and removes isolating protein, collection heavy phase starch fluid；4) enzymolysis processing：Control starch fluid concentration
In 20-50%, starch fluid is added into biological complex enzyme using inorganic acid or organic acid for adjusting pH value to 5.5-6.5, by feed liquid plus
Heat carries out enzyme digestion reaction 1.0-2.0h, obtains enzymolysis liquid, enzyme-deactivating at this temperature to 50-60 DEG C；5) starch is dried：Will step
Rapid 4) gained starch fluid dewatering is concentrated into water content 30-50%, dry, pulverize sieving, produces black rice resistant starch.
Further, step 1) in, black rice defibrination device therefor is colloid mill, ultrafine crusher or high pressure homogenizer.
Further, step 3) in, cyclone hydraulic separators used is 12 grades of eddy flow work stations.
Further, step 4) in, inorganic acid or organic acid used are hydrochloric acid, sulfuric acid, phosphoric acid, citric acid or oxalic acid.
Further, step 4) in, the component of biological complex enzyme used includes acid protease, lipase, cellulase,
Its content is calculated as with solid content weight, acid protease 0.2-0.6%, lipase 0.1-0.4%, 20-60u/g meters of cellulase
Slag.
Further, step 4) in, enzyme-deactivating method used is that high-temperature instantaneous goes out enzyme, 100 DEG C of temperature, time 4s.
Further, step 5) in, drying equipment used is pneumatic drier.
The present invention compared with the existing technology, develops black rice starch high-quality resource, improves black rice processing and utilization level, carry
A kind of novel resistant starch product is supplied, the black rice resistant starch has extensive purposes in the food industry, can be used as meals
Food fiber is made an addition in bread, noodles, biscuit, cake, Yoghourt, milk shake, cream, cheese and breakfast cereal, is conducive to prevention II
The generation of patients with type Ⅰ DM, improves intestinal microenvironment, increases the quantity of probiotics, and reduction knot (straight) intestinal cancer incidence promotes human body
Health.Meanwhile, black rice resistant starch preparation method of the present invention can make black rice resistance starch content >=60%, and yield >=
70%, meet product requirement, the RS3 types resistance that its resistance starch content is significantly higher than obtained by gelatinization crystallisation by cooling method is formed sediment
Powder, improves black rice converted products added value, is worthy of popularization.
[embodiment]
The invention provides a kind of production method of black rice resistant starch, comprise the following steps：1) defibrination：According to solid-liquid weight
Amount compares 1:2 soak black rice 2h, by the size-reduced processing of black rice after immersion, the fineness that black rice is starched is reached 200-400 mesh；2)
De- albumen：It is 1 to add solid-liquid weight ratio in NaOH and suitable quantity of water of the concentration for 0.2%, regulation black rice slurry:6-1:8, continuously stir
Albumen is extracted, Extracting temperature is 25-45 DEG C, and extraction time is 2-4h；3) starch separation：Using cyclone hydraulic separators by step 2) institute
Obtain extract solution to be separated, remove isolating protein, collect heavy phase starch fluid；4) enzymolysis processing：Starch fluid concentration is controlled in 20-
50%, starch fluid is added biological complex enzyme, feed liquid is heated to using inorganic acid or organic acid for adjusting pH value to 5.5-6.5
50-60 DEG C, enzyme digestion reaction 1.0-2.0h is carried out at this temperature, enzymolysis liquid, enzyme-deactivating is obtained；5) starch is dried：By step 4)
Gained starch fluid dewatering is concentrated into water content 30-50%, dry, pulverize sieving, produces black rice resistant starch.
Above-mentioned steps 1) in, black rice defibrination device therefor can be colloid mill, ultrafine crusher or high pressure homogenizer.Step
3) in, cyclone hydraulic separators used is 12 grades of eddy flow work stations.Step 4) in, inorganic acid or organic acid used can be hydrochloric acid, sulphur
Acid, phosphoric acid, citric acid or oxalic acid；The species and content (in terms of solid content weight) of biological complex enzyme used include acid protease
(0.2-0.6%), lipase (0.1-0.4%), cellulase (20u/g-60u/g rice residues)；Enzyme-deactivating method used is high temperature
Instantaneous go out enzyme, 100 DEG C of temperature, time 4s.Step 5) in, drying equipment used can be pneumatic drier.
Further explained below is made to the present invention with reference to specific embodiment, but the scope of protection of present invention is not
It is confined to the scope of embodiment statement：
Embodiment 1
Choose and remove the black long-grained nonglutinous rice after the debris such as stone and iron filings, compare 1 according to solid-liquid weight:2 soak 2h, use colloid
Mill pulverization process black rice to fineness reaches 200-300 mesh.Add solid-liquid weight in 0.2%NaOH and suitable quantity of water, regulation black rice slurry
Than for 1:8, extraction albumen is continuously stirred, 30-35 DEG C of Extracting temperature, extraction time 2h is controlled.Extract solution is using 12 grades of spinning liquids point
Separated from device, remove isolating protein, collect heavy phase starch fluid.Control starch fluid concentration in 20%-30%, adjusted and formed sediment with hydrochloric acid
Powder liquid pH value adds biological complex enzyme, feed liquid is heated into 60 DEG C to 5.5-6.5, and enzyme digestion reaction 1.0- is carried out at this temperature
2.0h, obtains enzymolysis liquid.After enzyme-deactivating processing, gained starch fluid dewatering is concentrated into water content 30%-50%, and 60 DEG C of air-flows are done
It is dry, pulverize and sieve and produce black rice resistant starch.Test and analyze resistance starch content >=60.5%, yield >=77%.
Embodiment 2
Choose and remove the black long-grained nonglutinous rice after the debris such as stone and iron filings, compare 1 according to solid-liquid weight:2 soak 2h, use high pressure
Homogenizer circulation pulverization process black rice to fineness reaches 300-400 mesh.Add in 0.2%NaOH and suitable quantity of water, regulation black rice slurry
Solid-liquid weight ratio is 1:6, extraction albumen is continuously stirred, 40-45 DEG C of Extracting temperature, extraction time 2h is controlled.Extract solution uses 12
Level cyclone hydraulic separators is separated, and removes isolating protein, collects heavy phase starch fluid.Control starch fluid concentration in 40%-50%, use lemon
Lemon acid or oxalic acid adjust starch fluid pH value to 5.5-6.5, add biological complex enzyme, feed liquid are heated into 50 DEG C, at this temperature
Enzyme digestion reaction 1.0-2.0h is carried out, enzymolysis liquid is obtained.After enzyme-deactivating processing, gained starch fluid dewatering is concentrated into water content 30%-
50%, 60 DEG C of pneumatic conveying dryings pulverize and sieve and produce black rice resistant starch.Test and analyze resistance starch content >=63.1%, yield
>=72%.
Embodiment 3
Choose and remove the black polished rice after the debris such as stone and iron filings, compare 1 according to solid-liquid weight:2 soak 2h, with ultra-fine
Pulverizer pulverization process black rice to fineness reaches 300-400 mesh.Add solid-liquid in 0.2%NaOH and suitable quantity of water, regulation black rice slurry
Weight ratio is 1:6, extraction albumen is continuously stirred, 25-30 DEG C of Extracting temperature, extraction time 4h is controlled.Extract solution is using 12 grades of rotations
Liquid/gas separator is separated, and removes isolating protein, collects heavy phase starch fluid.Starch fluid concentration is controlled in 20%-30%, with phosphoric acid or
Sulfuric acid adjusts starch fluid pH value to 5.5-6.5, adds biological complex enzyme, the component and content of the biological complex enzyme are (with solid content
Weight meter) include acid protease (0.2-0.6%), lipase (0.1-0.4%), cellulase (20u/g-60u/g rice residues)；
Feed liquid is heated to 60 DEG C, enzyme digestion reaction 1.0-2.0h is carried out at this temperature, enzymolysis liquid is obtained.It is (used after enzyme-deactivating processing
Enzyme-deactivating method is that high-temperature instantaneous goes out enzyme, 100 DEG C of temperature, time 4s), gained starch fluid dewatering is concentrated into water content 30%-
50%, 60 DEG C of pneumatic conveying dryings pulverize and sieve and produce black rice resistant starch.Test and analyze resistance starch content >=64.6%, yield
>=73%.
Determination of resistant starch of the present invention, bibliography method：Englyst,H.N.,Kingman,S.M.,&
Cummings,J.H.Classification and measurement of nutritionally important starch
fractions.European Journal of Clinical Nutrition 1992,46,S33-S50。
Its concrete operation step is：
1st, enzymolysis (sampling amount is weighed after being converted according to step 2 expense)
(1) it is accurate to weigh 200mg black rice starch samples, 0.2molL pH5.2 sodium-acetate buffer 15ml is added in three
Shaken up in the bottle of angle, be gelatinized 30min, be cooled to room temperature, it is stand-by for gelatinization black rice gelatinized corn starch.
(2) it is accurate to weigh 200mg black rice starch samples, 0.2molL pH5.2 sodium-acetate buffer 15ml is added in three
Shaken up in the bottle of angle, black rice gelatinized corn starch of making a living is stand-by.
(3) gelatinization black rice gelatinized corn starch and raw black rice gelatinized corn starch are added and formed sediment containing pig pancreas a- respectively after 37 DEG C preheat 5min
The enzyme liquid 5ml of powder enzyme (290U/ml) and amyloglucosidase (15U/ml), is immediately placed in 37 DEG C of water-baths and is incubated digestion, point
0.5ml is not sampled in 0,5,10,20,30,45,60,90,120,180min, the absolute ethyl alcohol for being rapidly added 4.5ml shakes up,
5000r/min centrifuges 20min, draws upper solution stand-by.
2nd, the content of starch that can be digested is determined
Determined with upper solution made from (3).Method：The measure of starch in GB/T5009.9-2008, food, the first method：
Enzyme hydrolysis method.
3rd, resistance starch content is calculated
Starch Hydrolysis rate=(Gt×0.9/m)×100
Fast digestible starch RDS=(G1-G0)×0.9
Slow-digestion starch SDS=(G2-G1)×0.9
Resistant starch RS=100- (RDS+SDS)
In formula：GtThe glucose content produced during for the Starch Hydrolysis t time, mg；
M is the sample quality weighed, mg；
G0For not by the amount of glucose in the starch sample of enzyme effect, mg；
G1It is enzyme effect in the amount of the glucose produced after starch sample 20min, mg；
G2It is enzyme effect in the amount of the glucose produced after starch sample 120min, mg
Black rice resistant starch of the present invention belongs to RS2 type resistant starches, is a kind of partially crystallizable with enzyme resistance
The uncooked amylum grain of structure.In its starch granules, starch molecule arrangement is close, and relative dehydration, this fine and close structure limit
The close so that RS2 is resistant of digestive ferment is made.But this resistant starch is to thermo-responsive, starch granules after Heat Gelatinization
Destructurized, its resistant starch content can be significantly reduced, so as to the increase of digestible starch content.
The present invention is simultaneously not limited to the embodiments described above limitation, other any Spirit Essences and principle without departing from the present invention
Lower made change, modification, replacement, combination, simplification, should be equivalent substitute mode, be included in the protection model of the present invention
Within enclosing.
Claims (7)
1. a kind of production method of black rice resistant starch, it is characterised in that comprise the following steps：
1) defibrination：Compare 1 according to solid-liquid weight:2 soak black rice 2h, by the size-reduced processing of black rice after immersion, starch black rice
Fineness reach 200-400 mesh；
2) albumen is taken off：It is 1 to add solid-liquid weight ratio in NaOH and suitable quantity of water of the concentration for 0.2%, regulation black rice slurry:6-1:8, even
Albumen is extracted in continuous stirring, and Extracting temperature is 25-45 DEG C, and extraction time is 2-4h；
3) starch separation：Using cyclone hydraulic separators by step 2) gained extract solution separated, removes isolating protein, collect heavy phase shallow lake
Powder liquid；
4) enzymolysis processing：Control starch fluid concentration in 20-50%, starch fluid is used into inorganic acid or organic acid for adjusting pH value extremely
5.5-6.5, adds biological complex enzyme, feed liquid is heated into 50-60 DEG C, and enzyme digestion reaction 1.0-2.0h is carried out at this temperature, is obtained
To enzymolysis liquid, enzyme-deactivating；
5) starch is dried：By step 4) gained starch fluid dewatering be concentrated into water content 30-50%, dry, pulverize sieving, produce black
Rice resistant starch.
2. the production method of black rice resistant starch as claimed in claim 1, it is characterised in that：Step 1) in, black rice defibrination institute
It is colloid mill, ultrafine crusher or high pressure homogenizer with equipment.
3. the production method of black rice resistant starch as claimed in claim 1, it is characterised in that：Step 3) in, spinning liquid used point
It is 12 grades of eddy flow work stations from device.
4. the production method of black rice resistant starch as claimed in claim 1, it is characterised in that：Step 4) in, inorganic acid used
Or organic acid is hydrochloric acid, sulfuric acid, phosphoric acid, citric acid or oxalic acid.
5. the production method of black rice resistant starch as claimed in claim 1, it is characterised in that：Step 4) in, it is used biological multiple
The component of synthase includes acid protease, lipase, cellulase, and its content is calculated as with solid content weight, acid protease
0.2-0.6%, lipase 0.1-0.4%, cellulase 20-60u/g rice residues.
6. the production method of black rice resistant starch as claimed in claim 1, it is characterised in that：Step 4) in, enzyme-deactivating used
Method is that high-temperature instantaneous goes out enzyme, 100 DEG C of temperature, time 4s.
7. the production method of black rice resistant starch as claimed in claim 1, it is characterised in that：Step 5) in, drying used is set
Standby is pneumatic drier.
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Cited By (2)
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| CN108084280A (en) * | 2017-12-29 | 2018-05-29 | 颍上县郑氏米业有限公司 | A kind of extracting method of starch of rice |
| CN108659136A (en) * | 2018-04-11 | 2018-10-16 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation process of high-efficiency low-toxicity hair sweet potato starch |
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