CN110144014A - A kind of technique of corn production resistant starch - Google Patents
A kind of technique of corn production resistant starch Download PDFInfo
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- CN110144014A CN110144014A CN201910473689.2A CN201910473689A CN110144014A CN 110144014 A CN110144014 A CN 110144014A CN 201910473689 A CN201910473689 A CN 201910473689A CN 110144014 A CN110144014 A CN 110144014A
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- starch
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B33/00—Preparation of derivatives of amylose
Abstract
The invention discloses a kind of techniques of corn production resistant starch, shine drying after corn is cleaned, are then crushed with equipment, remove maize peel and some crude fibres；It settles in water several times, obtains Crude starch, be then added hydrochloric acidolysis 3-6 minutes in Crude starch, then its pH value is modulated into neutrality with diluted sodium hydroxide solution；Liquid in second step is gone, then squeeze 8-12 minutes by remaining starch, with the high temperature of 100-110 degree in extrusion process；It is broken glucose in starch, Pullulanase is added and is further reduced the content divided surely；Then suitable water thinned starch is added, and uses ultrasonication, the concentration after starch dilution is 38%-46%, and ultrasonic power 220-250W, ultrasonic treatment time is 36-45 minutes；Finally starch after cooling is refrigerated, then drying and crushing, the resistant starch after screening is sealed.The resistance starch content that the present invention makes is high, promotes the formation of resistant starch.
Description
Technical field
The present invention relates to a kind of manufacture craft, biomedicine technical field, especially a kind of corn makes resistant starch
Technique.
Background technique
Resistant starch (resistant starch) is also known as enzyme resistant starch and indigestibility starch, cannot be by enzyme in small intestine
Solution, but in the intestines and stomach colon of people fermentation reaction can be played with volatile fatty acid；Resistant starch is present in certain Natural Foods
In product, such as potato, banana, rice all contain the cornstarch of resistant starch, especially high amylose starches containing resistant starch
Up to 60%, this starch is difficult to degrade compared with other starch, and digestion slowly, absorbs and enters blood all relatively slowly in vivo, property
Similar disappearing fibre, has certain slimming effect, starts the favor by people seeking beauty, and the price of corn in recent years
Cheaply, the resistant starch that maize seed is extracted as raw material is desirable feedstock, but the production of existing resistant starch is all much anti-
Property starch accounting be not very big.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies of existing technologies, provide a kind of resistance starch content it is high,
The technique of the big production resistant starch of accounting.
In order to solve the above technical problems, the present invention provides a kind of technique of corn production resistant starch, which is characterized in that packet
Include following steps:
Step 1: shining drying after corn is cleaned, then crushed with equipment, removes maize peel and some crude fibres；
Step 2: settling in water several times, Crude starch is obtained, is then added hydrochloric acidolysis 3-6 minutes in Crude starch, then use
Its pH value is modulated into neutrality by diluted sodium hydroxide solution；
Step 3: the liquid in second step is gone, then remaining starch squeeze 8-12 minutes, companion in extrusion process
With the high temperature of 100-110 degree；
Step 4: being broken glucose in starch, Pullulanase is added and further subtracts
The content divided surely less；
Step 5: suitable water thinned starch is then added, and ultrasonication is used, the concentration after starch dilution is 38%-
46%, ultrasonic power 220-250W, ultrasonic treatment time are 36-45 minutes；
Step 6: finally refrigerating starch after cooling, then drying and crushing, the resistant starch after screening is sealed.
The technique of a kind of corn production resistant starch above-mentioned, which is characterized in that add citric acid in the third step
The technique of a kind of corn production resistant starch above-mentioned, which is characterized in that steam heating can be used in the third step.
The technique of a kind of corn production resistant starch above-mentioned, which is characterized in that the crude fibre is greater than 150 purposes
Grain.
The technique of a kind of corn production resistant starch above-mentioned, which is characterized in that the temperature of the 6th step refrigeration is 2-4
Degree.
The technique of a kind of corn production resistant starch above-mentioned, which is characterized in that the second step pH value is modulated into 4.1-
4.3。
Advantageous effects of the invention: the resistance starch content that the present invention makes is high, in high temperature gelatinization in starch
Amylopectin structure will disintegrate, cause amylose to overflow from particle, what is overflowed when starch concentration is 44% is straight
Chain starch can be adequately bonded, and promote the formation of resistant starch.
Specific embodiment
Below with reference to embodiment for clearly illustrating technical solution of the present invention, and it cannot be used as a limitation and limit this hair
Bright protection scope.
A kind of technique of corn production resistant starch, comprising the following steps:
Step 1: shining drying after corn is cleaned, then crushed with equipment, removes maize peel and some crude fibres；
Step 2: settling in water several times, Crude starch is obtained, is then added hydrochloric acidolysis 3-6 minutes in Crude starch, then use
Its pH value is modulated into neutrality by diluted sodium hydroxide solution；
Step 3: the liquid in second step is gone, then remaining starch squeeze 8-12 minutes, companion in extrusion process
With the high temperature of 100-110 degree；
Step 4: being broken glucose in starch, Pullulanase is added and further subtracts
The content divided surely less；
Step 5: suitable water thinned starch is then added, and ultrasonication is used, the concentration after starch dilution is 38%-
46%, ultrasonic power 220-250W, ultrasonic treatment time are 36-45 minutes；
Step 6: finally refrigerating starch after cooling, then drying and crushing, the resistant starch after screening is sealed.
Preferred embodiment adds citric acid in the third step
Steam heating can be used in the third step for preferred embodiment.
Preferred embodiment, the crude fibre are the particle greater than 150 mesh.
The temperature of preferred embodiment, the 6th step refrigeration is 2-4 degree.
Preferred embodiment, the second step pH value are modulated into 4.1-4.3.
Concentration after starch dilution is 44%, and ultrasonic power 240W, ultrasonic treatment time is 42 minutes, the party
Finally resistance starch content highest obtained, content height reach 89%-93% to case.
The resistance starch content that the present invention makes is high, and the amylopectin structure in high temperature gelatinization in starch will disintegrate,
Amylose is caused to overflow from particle, the amylose overflowed when starch concentration is 44% can be adequately bonded, and be promoted
Into the formation of resistant starch.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, several improvement and deformations can also be made, these improvement and deformations
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of technique of corn production resistant starch, which comprises the following steps:
Step 1: shining drying after corn is cleaned, then crushed with equipment, removes maize peel and some crude fibres；
Step 2: settling in water several times, Crude starch is obtained, is then added hydrochloric acidolysis 3-6 minutes in Crude starch, then use
Its pH value is modulated into neutrality by diluted sodium hydroxide solution；
Step 3: the liquid in second step is gone, then remaining starch squeeze 8-12 minutes, companion in extrusion process
With the high temperature of 100-110 degree；
Step 4: being broken glucose in starch, Pullulanase is added and further subtracts
The content divided surely less；
Step 5: suitable water thinned starch is then added, and ultrasonication is used, the concentration after starch dilution is 38%-
46%, ultrasonic power 220-250W, ultrasonic treatment time are 36-45 minutes；
Step 6: finally refrigerating starch after cooling, then drying and crushing, the resistant starch after screening is sealed.
2. a kind of technique of corn production resistant starch according to claim 1, which is characterized in that add in the third step
Adding citric acid.
3. a kind of technique of corn production resistant starch according to claim 1 or 2, which is characterized in that the third step
In can be used steam heating.
4. a kind of technique of corn production resistant starch according to claim 3, which is characterized in that the crude fibre is big
In the particle of 150 mesh.
5. a kind of technique of corn production resistant starch according to claim 4, which is characterized in that the 6th step refrigeration
Temperature be 2-4 degree.
6. a kind of technique of corn production resistant starch according to claim 4, which is characterized in that the second step pH value
It is modulated into 4.1-4.3.
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| CN201910473689.2A CN110144014A (en) | 2019-06-01 | 2019-06-01 | A kind of technique of corn production resistant starch |
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| CN201910473689.2A CN110144014A (en) | 2019-06-01 | 2019-06-01 | A kind of technique of corn production resistant starch |
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| CN110144014A true CN110144014A (en) | 2019-08-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113215207A (en) * | 2021-05-06 | 2021-08-06 | 江西中医药大学 | Preparation method and application of radix puerariae resistant starch |
| CN113845600A (en) * | 2021-09-30 | 2021-12-28 | 上海理工大学 | Preparation method of high-amylose mung bean resistant starch |
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| CN102993319A (en) * | 2012-12-06 | 2013-03-27 | 江南大学 | Method for preparing resistant starch by adopting acid and heat treatment |
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| CN103819568A (en) * | 2013-12-22 | 2014-05-28 | 郑州市中食农产品加工研究院 | Preparation method of resistant starch RS3 |
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Cited By (3)
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|---|---|---|---|---|
| CN113215207A (en) * | 2021-05-06 | 2021-08-06 | 江西中医药大学 | Preparation method and application of radix puerariae resistant starch |
| CN113845600A (en) * | 2021-09-30 | 2021-12-28 | 上海理工大学 | Preparation method of high-amylose mung bean resistant starch |
| CN113845600B (en) * | 2021-09-30 | 2023-04-07 | 上海理工大学 | Preparation method of high-amylose mung bean resistant starch |
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Application publication date: 20190820 |