CN108354166A - A kind of high dietary-fiber cornstarch gel and preparation method thereof - Google Patents
A kind of high dietary-fiber cornstarch gel and preparation method thereof Download PDFInfo
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- CN108354166A CN108354166A CN201810116227.0A CN201810116227A CN108354166A CN 108354166 A CN108354166 A CN 108354166A CN 201810116227 A CN201810116227 A CN 201810116227A CN 108354166 A CN108354166 A CN 108354166A
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- 229920002261 Corn starch Polymers 0.000 title claims abstract description 183
- 239000008120 corn starch Substances 0.000 title claims abstract description 183
- 229940099112 cornstarch Drugs 0.000 title claims abstract description 183
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000001879 gelation Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 9
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 108
- 229920001100 Polydextrose Polymers 0.000 claims description 54
- 239000001259 polydextrose Substances 0.000 claims description 54
- 229940035035 polydextrose Drugs 0.000 claims description 54
- 235000013856 polydextrose Nutrition 0.000 claims description 54
- 229920002472 Starch Polymers 0.000 claims description 33
- 239000008107 starch Substances 0.000 claims description 33
- 235000019698 starch Nutrition 0.000 claims description 33
- 239000000835 fiber Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 5
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- 241000209149 Zea Species 0.000 claims 2
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- 238000005457 optimization Methods 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 137
- 239000001913 cellulose Substances 0.000 description 56
- 229920002678 cellulose Polymers 0.000 description 56
- 239000000654 additive Substances 0.000 description 26
- 230000000996 additive effect Effects 0.000 description 26
- 238000012360 testing method Methods 0.000 description 18
- 238000007792 addition Methods 0.000 description 14
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 239000012530 fluid Substances 0.000 description 6
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 5
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Classifications
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
-
- 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
Abstract
A kind of high dietary-fiber cornstarch gel and preparation method thereof, belongs to product depth processing technique field.The high dietary-fiber cornstarch gel, raw material include cornstarch, dietary fiber and water；Wherein, the mass percent of each component is that the percentage of cornstarch and dietary fiber gross mass is 5~20wt.%, and surplus is water, in mass ratio, cornstarch：Dietary fiber=(1~20):(0.5~4).The preparation method, including：Raw material is weighed according to composition of raw materials；Cornstarch and water are mixed, stirred evenly, cornstarch gel is formed；Dietary fiber is added to be gelatinized, gelatinization point is 70~80 DEG C, obtains high dietary-fiber cornstarch gel.The gel is while ensureing cornstarch characteristic, the also effect of increased dietary fiber.Meanwhile influence is produced on corn starch pasting and rheological properties, the optimization for the processing characteristics of high dietary-fiber cornstarch class product provides theoretical foundation.
Description
Technical field
The present invention relates to product depth processing technique fields, and in particular to a kind of high dietary-fiber cornstarch gel and its
Preparation method.
Background technology
Starch is the chief component of cereal group food, is the main source of body energy, and starch can biology due to it
Degradability, low cost and more wide applicability and by people's extensive concern.Starch product be widely used in food,
In the fields such as papermaking, weaving, plastics, cosmetics, binder and pharmacy.For the requirement for meeting different, use now different
Modification technology, for example, physics, chemistry and Enzymology method come enhance or weaken its certain feature or be improve its special properties.It is beautiful
Rice starch has and its widely acts on, if waxy corn starch can be used for refining sugar, brewing, and food, binder production etc.
Application.
Dietary fiber is the general name of fiber-like compound, and main ingredient has cellulose, lignin and hemicellulose, also includes
Pectin, natural gum and pectin analog.Dietary fiber is broadly divided into soluble dietary fiber and insolubility diet according to water solubility
Fiber.Insoluble dietary fiber is mainly cellulose (cellulose), is the most abundant renewable biomass of nature reserves
Resource is the linear polymeric polymer formed by β-Isosorbide-5-Nitrae glucosides key connection by glucose building blocks.Soluble dietary is fine
Dimension is mainly polydextrose (polydextrose), is allocated in specific proportions using glucose, sorbierite and citric acid as raw material
After being heated into molten state mixture, through a kind of D-Glucose polymer made of vacuum polycondensation.Polydextrose be D-Glucose without
Regular condensation polymer, based on the combination of 1,6- glycosidic bonds, average molecular weight about 3200, limit molecular weight is less than 22000, average polymerization
Degree 20.
Since dietary fiber can promote cardiovascular and cerebrovascular healthy, prevents diabetes, prevent overweight, promote human immunity
System increasingly receives people's attention, but since the characteristic of itself can influence the processing performance and organoleptic quality of food itself,
So dietary fiber is rationally applied to as people's focus of attention.
Invention content
The object of the present invention is to provide a kind of high dietary-fiber cornstarch gels and preparation method thereof, which is to pass through
Different types of dietary fiber is added into cornstarch, obtains water-soluble dietary fiber cornstarch gel or water-insoluble meals
Fiber and cornstarch gel is eaten, by carrying out Effect On Gelatinization Characteristics to it and rheological behavior is analyzed, it was demonstrated that high dietary-fiber corn
Starch gel belongs to non-newtonian fluid, in food production and transports significant.
A kind of high dietary-fiber cornstarch gel of the present invention, raw material includes cornstarch, dietary fiber and water；Its
In, the mass percent of each component is that the percentage of cornstarch and dietary fiber gross mass is 5~20wt.%, and surplus is
Water, in mass ratio, cornstarch：Dietary fiber=(1~20):(0.5~4).
Wherein, the dietary fiber is one kind in cellulose or polydextrose.
Wherein, the dietary fiber is one kind in cellulose or polydextrose.
Preferably, in the high dietary-fiber cornstarch gel, in mass ratio, cornstarch：Dietary fiber=
20：(1~4), especially, in mass ratio, cornstarch：Dietary fiber=10:1.
A kind of preparation method of high dietary-fiber cornstarch gel of the present invention, includes the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) dietary fiber is added into cornstarch gel to be gelatinized, gelatinization point is 70~80 DEG C, obtains high diet
Fiber and cornstarch gel.
In the step (3), preferred gelatinization process is：1min is kept at 50 DEG C, 90 DEG C are raised to 12.2 DEG C/min,
2.5min is kept, 50 DEG C is cooled to 11.8 DEG C/min, 2min is kept at 50 DEG C.
A kind of high dietary-fiber cornstarch gel and preparation method thereof of the present invention is compared with the prior art, beneficial
Effect is：
A kind of high dietary-fiber cornstarch gel is provided, this gel increases while ensureing cornstarch characteristic
The dietary fiber added enhances product and is promoting cardiovascular and cerebrovascular health, prevents diabetes, prevents overweight, promotes human immunity
Effect in system.Meanwhile the addition of dietary fiber produces influence to corn starch pasting and rheological properties, is high diet
The optimization of the processing characteristics of fiber and cornstarch class product provides theoretical foundation.
After adding cellulose, cornstarch viscosity increases, and recycled LDPE increases, and stability reduces.After adding polydextrose
The stability of gel rubber system can be promoted.Static rheological experiments have shown that, the cornstarch gel after the addition of cellulose and polydextrose
Belong to non-newtonian fluid, there are shear thinnings.The hysteresis loop of cornstarch gel after cellulose addition is in increase tendency, is gathered
Glucose influences the thixotropy of cornstarch little.Polydextrose can increase the newtonian fluid behavior of starch gel system,
Dynamic rheological experiments show that cellulose belongs to Weak Gels, the addition of cellulose with the cornstarch gel after polydextrose addition
The elasticity of gel rubber system is will increase, the addition of a small amount of polydextrose will increase the gel strength of starch gel, and with additive amount
Increase, and the intensity of starch gel can be reduced.The test of shear structure restoring force shows additive amount at 10%, gel rubber system
Inside all generates relatively stable structure.
Description of the drawings
Fig. 1 is that the different content cellulose cornstarch gel system apparent viscosity of the present invention is bent with the variation of shear rate
Line；
Fig. 2 is the different content polydextrose cornstarch gel system apparent viscosity of the present invention with the variation of shear rate
Curve；
Fig. 3 is bent with the variation of shear rate for cornstarch gel shear stress under the different cellulose additive amounts of the present invention
Line.
Fig. 4 is cornstarch gel shear stress under the different polydextrose additive amounts of the present invention with the variation of shear rate
Curve；
Fig. 5 is cornstarch gel frequency scanning figure under the different cellulose additive amounts of the present invention；
Fig. 6 is cornstarch gel frequency scanning figure under the different polydextrose additive amounts of the present invention；
Fig. 7 is cornstarch gel shear structure restoring force test chart under the different cellulose additive amounts of the present invention；
Fig. 8 is cornstarch gel shear structure restoring force test chart under the different polydextrose additive amounts of the present invention；
In figure, CS, cornstarch (corn starch)；C, cellulose (Cellulose)；P, polydextrose
(polydextrose)。
Specific implementation mode
With reference to embodiment, the present invention is described in further detail.
Following embodiment removes specified otherwise, and raw material is purchased in market with equipment.
Embodiment 1
A kind of high dietary-fiber cornstarch gel, raw material include cornstarch, cellulose and water；Wherein, each component
Mass percent be that the percentage of cornstarch and cellulose gross mass is 10wt.%, and surplus is water, in mass ratio, corn
Starch：Cellulose=20:1.
A kind of preparation method of high dietary-fiber cornstarch gel, includes the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) cellulose is added into cornstarch gel to be gelatinized, gelatinization point is 77.90 DEG C, and it is fine to obtain high diet
Tie up cornstarch gel.
Gelatinization and the research of rheological behavior are carried out to the high dietary-fiber cornstarch gel of preparation, included the following steps：
Step 1, the research of gel gelatinization
High dietary-fiber cornstarch cellulose is added is surveyed as experiment sample using rapid visco analyzer
Examination, test condition are：1min is kept at 50 DEG C, 90 DEG C is raised to 12.2 DEG C/min, keeps 2.5min, cooled down with 11.8 DEG C/min
To 50 DEG C, 2min is kept at 50 DEG C, obtains its Effect On Gelatinization Characteristics；Its cornstarch and the RVA of cellulose mixed gel system are special
Value indicative is shown in Table 1.
Step 2, the research of rheological behavior
(1) it takes the high dietary-fiber cornstarch being fully gelatinized to be placed on the test platform of rheometer, selects a diameter of
The flat plate mold and static shear test program of 25mm, is tested, and when test, it is upper extra on rheometer test platform to scrape off
High dietary-fiber cornstarch, surrounding addition paraffin oil prevents high dietary-fiber cornstarch moisture on rheometer test platform
Volatilization：
Static shear test program is：In preceding 150s, shear rate (γ) is from 0~300s-1It is incremented by, in rear 150s,
Shear rate (γ) is again from 300~0s-1Successively decrease, tests high dietary-fiber cornstarch gel in the process, shear stress
The variation of (τ)；
Analysis is fitted to rheological model, specially：Model is carried out to the hysteresis loop that uplink and downlink surround
Fitting Analysis, specific formula are：
τ=τ0+Kγn (1)
In formula：τ-shear stress, Pa；τ0- yield stress, Pa；K-consistency coefficient, Pasn；γ-shear rate, s-1；N-the index number of the flow, dimensionless indicate that liquid deviates the degree of Newtonian fluid.
(2) dynamic rheological property is tested
It takes the high dietary-fiber cornstarch being fully gelatinized to be placed on the test platform of rheometer, selects a diameter of 25mm's
Flat plate mold and dynamic rheological property test, 25 DEG C of setting rheometer temperature, setting strain 1% perform a scan, frequency is swept
Ranging from 0.1~100r/s is retouched, the variation of storage modulus (G') and loss modulus (G ") are measured；
(3) shear structure restoring force experiment
It takes the high dietary-fiber cornstarch being fully gelatinized to be placed on the test platform of rheometer, selects a diameter of 25mm's
Flat plate mold, constant 25 DEG C of temperature；
Test program is respectively low velocity shear, high speed shear, 3 stages of low velocity shear；
Determination sample is in 1s-1、300s-1、1s-1It is apparent glutinous during shearing 120s, 60s, 180s respectively under shear rate
Spend (η) variation；
Shear structure restoring force is denoted as the ratio of the apparent viscosity and the 1st stage apparent viscosity of 30s before the 3rd stage.
In the research method of above-described high dietary-fiber cornstarch gel gelatinization and rheological behavior, items research examination
It tests and is repeated 3 times, the significance of difference (p ＜ 0.05) between average value is analyzed using 22.0 softwares of SPSS.
Embodiment 2
A kind of high dietary-fiber cornstarch gel, raw material include cornstarch, cellulose and water；Wherein, each component
Mass percent be that the percentage of cornstarch and cellulose gross mass is 10wt.%, and surplus is water, in mass ratio, corn
Starch：Cellulose=10:1.
A kind of preparation method of high dietary-fiber cornstarch gel, includes the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) cellulose is added into cornstarch gel to be gelatinized, gelatinization point is 78.08 DEG C, and it is fine to obtain high diet
Tie up cornstarch gel.
Gelatinization and the research of rheological behavior are carried out to the high dietary-fiber cornstarch gel of preparation, with embodiment 1.
Embodiment 3
A kind of high dietary-fiber cornstarch gel, raw material include cornstarch, cellulose and water；Wherein, each component
Mass percent be that the percentage of cornstarch and cellulose gross mass is 10wt.%, and surplus is water, in mass ratio, corn
Starch：Cellulose=5:1.
A kind of preparation method of high dietary-fiber cornstarch gel, includes the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) cellulose is added into cornstarch gel to be gelatinized, gelatinization point is 77.31 DEG C, and it is fine to obtain high diet
Tie up cornstarch gel.
Gelatinization and the research of rheological behavior are carried out to the high dietary-fiber cornstarch gel of preparation, with embodiment 1.
The RVA characteristic values of different content cellulose cornstarch gel are analyzed, following table is obtained：
The RVA characteristic values of 1 cornstarch of table and cellulose mixed gel system
After adding different amounts of cellulose, the peak paste viscosity of cornstarch, minimum viscosity, final viscosity are increased, are disintegrated
Value increases and recycled LDPE increases.This is because cellulose is easy adsorption moisture, cellulosic molecule interchain and intrachain hydrogen bond effect
Smaller, most of hydroxyl forms hydrogen bond with surrounding water molecules.
Contact of the starch molecule with water can be influenced in gelatinization process, hinder the water suction of starch granules swollen to a certain extent
It is swollen, lead to the increase of viscosity.With the increase of cellulose additive amount, starch gel compact structure is not high in ageing process, by force
Spend low, therefore stability is poor, shows as the raising of recycled LDPE.
Starch gel rheological parameter characteristic value under the different cellulose additive amounts of table 2
As shown in Table 2, after adding cellulose, the index number of the flow first increases and reduces afterwards, illustrates its shear thinning journey
Degree first reduces and enhances afterwards.Illustrate that the addition of a small amount of cellulose can interact with starch molecule and generates intermolecular interaction
Power, with the raising of cellulose additive amount, cellulose more exists as filler, therefore leads to the increasing of shear thinning
By force.
The research test result of Examples 1 to 3 is analyzed, different content cellulose cornstarch gel system is apparent
Viscosity is shown in Fig. 1 with the change curve of shear rate；Cornstarch gel shear stress is with shearing speed under different cellulose additive amounts
The change curve of rate is shown in Fig. 3, and cornstarch gel frequency scanning is shown in Fig. 5 under different cellulose additive amounts.Different cellulose additions
The lower cornstarch gel shear structure restoring force test chart of amount is shown in Fig. 7.
From Fig. 1, it can be seen that shear rate is from 0s-1Increase to 50s-1When, apparent viscosity with the increase of shear rate and
It reduces rapidly, when shear rate reaches 50s-1The downward trend of apparent viscosity gradually tends towards stability afterwards, illustrates cornstarch gel
There are shear thinning phenomenon under the action of shear stress, shear thinning illustrates that starch gel belongs to non-newtonian fluid, in food
Production and transport important in inhibiting.
From Fig. 3, it is known that when cellulose additive amount gradually increases, the lag area of starch gel system is in increase tendency,
It is bigger to lag area, illustrates that the starch gel system extent of the destruction that its structure receives in shear history is also bigger.
Show being on the increase with cellulose additive amount, can may influence the shape of starch gel structure to a certain extent
At after starch gel system receives failure by shear, it is difficult to be restored to original state.
Embodiment 4
A kind of high dietary-fiber cornstarch gel, raw material include cornstarch, polydextrose and water；Wherein, each group
The mass percent divided is that the percentage of cornstarch and polydextrose gross mass is 10wt.%, and surplus is water, in mass ratio,
Cornstarch：Polydextrose=10:1.
A kind of preparation method of high dietary-fiber cornstarch gel, includes the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) polydextrose is added into cornstarch gel to be gelatinized, gelatinization point is 78.72 DEG C, obtains high diet
Fiber and cornstarch gel.
Gelatinization and the research of rheological behavior are carried out to the high dietary-fiber cornstarch gel of preparation, with embodiment 1.
Embodiment 5
A kind of high dietary-fiber cornstarch gel, raw material include cornstarch, polydextrose and water；Wherein, each group
The mass percent divided is that the percentage of cornstarch and polydextrose gross mass is 10wt.%, and surplus is water, in mass ratio,
Cornstarch：Polydextrose=10:1.
A kind of preparation method of high dietary-fiber cornstarch gel, includes the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) polydextrose is added into cornstarch gel to be gelatinized, gelatinization point is 78.81 DEG C, obtains high diet
Fiber and cornstarch gel.
Gelatinization and the research of rheological behavior are carried out to the high dietary-fiber cornstarch gel of preparation, with embodiment 1.
Embodiment 6
A kind of high dietary-fiber cornstarch gel, raw material include cornstarch, polydextrose and water；Wherein, each group
The mass percent divided is that the percentage of cornstarch and polydextrose gross mass is 10wt.%, and surplus is water, in mass ratio,
Cornstarch：Polydextrose=10:1.
A kind of preparation method of high dietary-fiber cornstarch gel, includes the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) polydextrose is added into cornstarch gel to be gelatinized, gelatinization point is 79.13 DEG C, obtains high diet
Fiber and cornstarch gel.
Gelatinization and the research of rheological behavior are carried out to the high dietary-fiber cornstarch gel of preparation, with embodiment 1.
The RVA characteristic values of different content polydextrose cornstarch gel are analyzed, following table is obtained：
The RVA characteristic values of 3 cornstarch of table and polydextrose mixed gel system
After adding different amounts of polydextrose, the peak paste viscosity of cornstarch, minimum viscosity and final viscosity are constant, collapse
Solution value declines to be declined with recycled LDPE, and gelatinization point increases.The reduction explanation of recycled LDPE can promote with the addition of polydextrose
Intermolecular force is formed with starch molecule, entire gel rubber system is made more to stablize.
The research test result of embodiment 4~6 is analyzed, different content polydextrose cornstarch gel system table
It sees viscosity and sees Fig. 2 with the change curve of shear rate；Cornstarch gel shear stress is with cutting under different polydextrose additive amounts
The change curve of cutting speed rate is shown in Fig. 4, and cornstarch gel frequency scanning is shown in Fig. 6 under different polydextrose additive amounts.Different poly- Portugals
Cornstarch gel shear structure restoring force test chart is shown in Fig. 8 under grape sugar additive amount.
From Fig. 2, it can be seen that shear rate is from 0s-1Increase to 50s-1When, apparent viscosity with the increase of shear rate and
It reduces rapidly, when shear rate reaches 50s-1The downward trend of apparent viscosity gradually tends towards stability afterwards, illustrates cornstarch gel
There are shear thinning phenomenon under the action of shear stress, shear thinning illustrates that starch gel belongs to non-newtonian fluid, in food
Production and transport important in inhibiting.
From FIG. 4, it can be seen that after adding polydextrose, the hysteresis loop of the rheological curve of each additive amount has no bright
Aobvious variation, therefore, generally it is considered that the addition of polydextrose influences less the thixotropy of the gel rubber system of starch gel.
Starch gel rheological parameter characteristic value under the different polydextrose additive amounts of table 4
As shown in Table 4, add the cornstarch gel of polydextrose the index number of the flow be in increase trend, illustrate with
The continuous increase of polydextrose additive amount causes shear thinning degree to reduce.With the addition of polydextrose, inside gel rubber system
Mutually aggregation is wound reticular structure between starch polymer so that gel rubber system has yield stress, and divides with starch
There are interaction forces between son, cause the compactness extent of network-like structure to reduce so as to overcome needed for starch gel system
Yield stress becomes smaller, and consistency coefficient reduces.
Comparative example
The percentage of a kind of cornstarch gel, including cornstarch and water, cornstarch quality is 10wt.%；
Gelatinization and the research of rheological behavior, step 1, same embodiment are carried out to the high dietary-fiber cornstarch gel of preparation
1。
The gel formed with cornstarch by cellulose it can be seen from Fig. 5, Fig. 6 and polydextrose after frequency scanning,
The storage modulus of its gel rubber system is noticeably greater than loss modulus, and the two is not intersected in frequency sweeping ranges, shown
Starch gel after addition cellulose and polydextrose is Weak Gels.
Cellulose additive amount is bigger, and storage modulus is bigger with loss modulus, illustrates the continuous increasing with cellulose additive amount
It is more, it interacts and reinforces between starch molecule and cellulosic molecule, form the gel with secured network structure, gel rubber system
Elasticity increases.
With the continuous increase of polydextrose additive amount, storage modulus is first increased with loss modulus presentation, and what is reduced afterwards becomes
Gesture shows that the addition of a small amount of polydextrose will increase the gel strength of starch gel, and when polydextrose adding too much
The intensity of starch gel can be reduced.
It can be seen from Fig. 5, Fig. 6 either in the gel rubber system of cellulose or polydextrose and Starch formation, energy storage
Modulus increases with the increase of angular frequency with loss modulus, and storage modulus is much larger than loss modulus, it is known that angle of loss is small
In 1, typical Weak Gels rheology dynamic system is shown as.
By Fig. 7, Fig. 8 it is found that cellulose cornstarch gel system and polydextrose cornstarch gel system in low speed
The viscosity that phase III viscosity is less than the low velocity shear first stage is sheared, illustrates the starch gel system internal junction in shear history
Structure is destroyed, and recovery capability weakens.
It is computed, when content is 5% cellulose, the shear structure restoring force of cornstarch gel system is cornstarch
0.60%, for cornstarch when content is 10% cellulose, the shear structure restoring force of cornstarch gel system is 0.73%,
For cornstarch when content is 20% cellulose, the shear structure restoring force of cornstarch gel system is 0.61%, and corn forms sediment
For powder when content is 5% polydextrose, the shear structure restoring force of cornstarch gel system is 0.64%, cornstarch containing
When amount is 10% polydextrose, the shear structure restoring force of cornstarch gel system is 0.70%, and cornstarch is in content
When 20% polydextrose, the shear structure restoring force of cornstarch gel system is 0.50%.And the corn without dietary fiber
The shear structure restoring force of starch, cornstarch gel system is 0.66%.Illustrate in test, the gel of cornstarch gel
Internal structure cannot restore quickly under high speed shear, and when cellulose and polydextrose additive amount are 10%, restore energy
Power is higher than ative starch gel, illustrates, when additive amount is 10%, more stable new construction to be produced inside shear-induced system.
Claims (7)
1. a kind of high dietary-fiber cornstarch gel, which is characterized in that the high dietary-fiber cornstarch gel raw material includes
Cornstarch, dietary fiber and water；Wherein, the mass percent of each component is, cornstarch and dietary fiber gross mass
Percentage is 5~20wt.%, and surplus is water, in mass ratio, cornstarch：Dietary fiber=(1~20):(0.5~4).
2. high dietary-fiber cornstarch gel as described in claim 1, which is characterized in that the dietary fiber is fiber
One kind in element or polydextrose.
3. high dietary-fiber cornstarch gel as described in claim 1, which is characterized in that the dietary fiber is fiber
One kind in element or polydextrose.
4. high dietary-fiber cornstarch gel as described in claim 1, which is characterized in that the high dietary-fiber corn
In starch gel, in mass ratio, cornstarch：Dietary fiber=20：(1~4).
5. high dietary-fiber cornstarch gel as described in claim 1, which is characterized in that the high dietary-fiber corn
In starch gel, in mass ratio, cornstarch：Dietary fiber=10：1.
6. the preparation method of the high dietary-fiber cornstarch gel described in any one of Claims 1 to 5, feature exist
In including the following steps：
(1) raw material is weighed according to the formula of high dietary-fiber cornstarch gel；
(2) cornstarch and water are mixed, is stirred evenly, form cornstarch gel；
(3) dietary fiber is added into cornstarch gel to be gelatinized, gelatinization point is 70~80 DEG C, obtains high dietary-fiber
Cornstarch gel.
7. the preparation method of high dietary-fiber cornstarch gel as claimed in claim 6, which is characterized in that the step
(3) in, specific gelatinization process is：1min is kept at 50 DEG C, 90 DEG C is raised to 12.2 DEG C/min, 2.5min is kept, with 11.8
DEG C/min cools to 50 DEG C, keep 2min at 50 DEG C.
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