CN110663936B - Processing method for reducing GI value of rice starch - Google Patents
Processing method for reducing GI value of rice starch Download PDFInfo
- Publication number
- CN110663936B CN110663936B CN201910961244.9A CN201910961244A CN110663936B CN 110663936 B CN110663936 B CN 110663936B CN 201910961244 A CN201910961244 A CN 201910961244A CN 110663936 B CN110663936 B CN 110663936B
- Authority
- CN
- China
- Prior art keywords
- rice starch
- starch
- parts
- compound powder
- extruded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 229940100486 rice starch Drugs 0.000 title claims abstract description 58
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 52
- 229920002472 Starch Polymers 0.000 claims abstract description 47
- 235000019698 starch Nutrition 0.000 claims abstract description 47
- 239000008107 starch Substances 0.000 claims abstract description 41
- 150000001875 compounds Chemical class 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 35
- 238000002156 mixing Methods 0.000 claims abstract description 34
- 241000209094 Oryza Species 0.000 claims abstract description 31
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 31
- 239000000679 carrageenan Substances 0.000 claims abstract description 31
- 229920001525 carrageenan Polymers 0.000 claims abstract description 31
- 229940113118 carrageenan Drugs 0.000 claims abstract description 31
- 235000009566 rice Nutrition 0.000 claims abstract description 31
- 229920002907 Guar gum Polymers 0.000 claims abstract description 26
- 239000000665 guar gum Substances 0.000 claims abstract description 26
- 229960002154 guar gum Drugs 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000011282 treatment Methods 0.000 claims abstract description 23
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 20
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 20
- 235000012438 extruded product Nutrition 0.000 claims abstract description 18
- 235000010417 guar gum Nutrition 0.000 claims abstract description 18
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 11
- 239000005017 polysaccharide Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 6
- -1 polysaccharide compound Chemical class 0.000 claims abstract description 3
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 8
- 230000001105 regulatory effect Effects 0.000 abstract description 6
- 238000007602 hot air drying Methods 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 description 34
- 238000005303 weighing Methods 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 16
- 239000002131 composite material Substances 0.000 description 14
- 235000019621 digestibility Nutrition 0.000 description 14
- 238000001878 scanning electron micrograph Methods 0.000 description 13
- 239000001814 pectin Substances 0.000 description 12
- 229920001277 pectin Polymers 0.000 description 12
- 229960000292 pectin Drugs 0.000 description 12
- 241000282414 Homo sapiens Species 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 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 7
- 239000008103 glucose Substances 0.000 description 7
- 235000010987 pectin Nutrition 0.000 description 7
- 230000002641 glycemic effect Effects 0.000 description 6
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 238000000338 in vitro Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000004044 response Effects 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000009102 absorption Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
Images
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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing method for reducing GI value of rice starch. The method comprises the following steps: (1) Uniformly mixing 20 parts by mass of rice starch and 0.5-2 parts by mass of guar gum or carrageenan to obtain compound powder; (2) Regulating the water content of the compound powder, then extruding at 80-90 ℃, drying the extruded product at 30-60 ℃ for 8-24 hours, crushing, and sieving to obtain the rice starch-non-starch polysaccharide compound with lower GI value. The invention combines the advantages of extrusion treatment, hot air drying and non-starch polysaccharide additives, and can increase the RS content of the extruded starch from 14.5% to 67.5%, and reduce the PGI value from 82.3 to 61.8.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a processing method for reducing the GI value of rice starch.
Background
With the development of economy and the continuous improvement of living standard, the dietary nutrition composition and common clinical diseases of people are greatly changed. Starch is used as one of three nutritional components of food, and has a large proportion in human diet, so that not only can energy substances necessary for human survival be provided, but also physiological functions such as human body glucose metabolism, lipid metabolism, intestinal microorganism diversity and the like can be regulated and controlled, and further the health of human beings is influenced. After entering the human body, the starch is hydrolyzed into glucose under the participation of various enzymes in the digestive tract, and finally is absorbed in the small intestine to supply energy for the human body. According to the different digestion rates in human bodies, starches can be mainly classified into fast digestion starches, slow digestion starches and anti-digestion starches, and most of the starches are fast digestion starches, are easily digested and absorbed by human bodies and further generate high blood sugar reaction, which is not consistent with the modern nutrition and health concept. Therefore, the multiscale structure of the starch is changed through different processing modes or physical modification, so that the digestion, absorption and metabolism of the starch in the gastrointestinal tract of a human body are regulated and controlled, and the nutrition function of the starch is improved, and the starch has important application value.
Glycemic Index (GI) and anti-digestive starch (RS) content are two important indicators that characterize the rate of starch digestion. Wherein the GI value may reflect the degree to which ingested food causes an increase in blood glucose in the human body. High GI foods have a fast rate of digestion in the gastrointestinal tract and produce large amounts of glucose in a short period of time. While low GI foods are slowly digested and absorbed in the gastrointestinal tract, with long residence times, and slowly produce glucose. Long-term ingestion of low GI foods has been reported to reduce the incidence and prevalence of heart disease, diabetes and certain cancers (Hyun-JungChung, dong-HoonShin, et al In vitro starch digestibility and estimated glycemic index of chemically modified corn starches [ J ] Food Research International,2008,6 (41): 579-585). However, accurate measurement of GI values requires a large number of zoological and anthropometric tests, which are time-consuming and costly. In 1999, englyst et al (K.Englyst, H.Englyst, et al Rapid available glucose in foods: an in vitro measurement that reflects the glycemic response [ J ]. American Journal of Clinical Nutrition,1999, 69:448-454.) found a significant correlation between glycemic response and Rapidly Available Glucose (RAG), meaning that in vivo glycemic response can be reflected by measuring RAG content in food in vitro. At present, the method is widely adopted at home and abroad. Related studies have also used predicted blood glucose concentrations (PGI) as measured by in vitro digestion experiments to characterize the rate of digestion and absorption of starch in humans. RS refers to the part of starch which cannot be digested by the small intestine but can be fermented in the large intestine, and has low digestion rate and can resist the degradation of digestive enzymes in the small intestine.
Currently, methods for modifying starch structures mainly include chemical, physical, biological and complex methods. Among them, the green and environment-friendly physical method is popular among the public. In the physical modification method, the digestion rate of the starch can be changed by the technologies of high pressure, normal pressure cooking, extrusion and the like, so that the GI value of the starch is reduced. The extrusion technology is a physical modification technology integrating a plurality of unit operations such as mixing, homogenizing, curing and forming of materials, starch is subjected to the comprehensive effects of high pressure, high temperature and high shearing while moving forwards along with the rotation of a screw, and compared with other physical processing technologies, the extrusion technology has stronger acting force on the starch and has larger influence on the multi-scale structure of the starch.
After the starch is extruded, molecular chains are exposed, the starch is gelatinized and degraded, and the starch digestion is often promoted by singly using an extrusion technology, so that the starch digestion rate is reduced to a limited extent. Many researchers have improved the digestion rate of starch by adding hydrocolloids, flour, soy oil, and the like. But with single or composite additive+extrusion techniques there is limited modification of the starch structure.
Disclosure of Invention
In order to solve the defects and shortcomings of the prior art, the invention aims to provide a processing method for reducing the GI value of rice starch. The method comprises adding non-starch polysaccharide (guar gum, carrageenan), extrusion treatment and hot air drying.
The invention aims at realizing the following technical scheme:
a processing method for reducing GI value of rice starch comprises the following steps:
(1) Uniformly mixing 20 parts by mass of rice starch and 0.5-2 parts by mass of guar gum or carrageenan to obtain compound powder;
(2) Regulating the water content of the compound powder, then extruding at 80-90 ℃, drying the extruded product at 30-60 ℃ for 8-24 hours, crushing, and sieving to obtain the rice starch-non-starch polysaccharide compound with lower GI value.
The adding amount of the guar gum or the carrageenan in the step (1) is 1-2 parts by mass. The mass parts of guar gum or carrageenan are based on the dry basis of rice starch.
The water content of the compound powder in the step (2) is 40-45%.
The rotating speed of the extrusion treatment in the step (2) is 150-250 r/min. The extrusion treatment is performed using an extruder, preferably an extruder, more preferably a micro-extruder.
The extrusion temperature in the step (2) is 85-90 ℃.
The drying temperature in the step (2) is 30-40 ℃ and the drying time is 24 hours.
The mesh number of the screening in the step (2) is 100-200 meshes.
Compared with the prior art, the invention has the following advantages:
(1) The invention combines the advantages of extrusion treatment, low-temperature hot air drying and non-starch polysaccharide additives, overcomes the limitation of a single technology, has remarkable effect of non-starch polysaccharide plus extrusion treatment plus low-temperature hot air drying, and can increase the RS content of the extruded starch from 14.5% to 67.5%, and reduce the PGI from 82.3 to 61.8.
(2) The invention uses extrusion technology, which is beneficial to the unique mechanical structure, and the sample can be subjected to the comprehensive actions of high pressure, high temperature, high shearing and the like in the cavity, so that the starch gelatinization degree is higher, and the chain segment stretching is more sufficient. The dissociated molecular chain is easy to be embedded and wound by the added guar gum and carrageenan to form a compound.
(3) The invention adopts the hot air drying technology, on one hand, the sample can be dried, and on the other hand, the starch sample is easy to regenerate under the environment of high moisture and medium and low temperature, and ordered crystallization is formed by rearrangement, so that the amylase resistance is enhanced, and the blood sugar reaction is reduced.
(4) The invention uses guar gum and carrageenan with simple branch structure, wherein the carrageenan has more linear chain structure and has stronger regulating and controlling capability on the GI value of the extruded rice starch. The carrageenan can improve RC by 41.1% -53%, reduce PGI by 14.4% -19.2%, the guar gum can improve RC by 27.5% -46.4%, reduce PGI by 18% -20.5, and pectin with complex branch structure can improve RC by 38.1% and reduce PGI by 12.
Drawings
FIG. 1 is an SEM image of an extruded rice starch sample of comparative example 1.
Fig. 2 is an SEM image of the extruded rice starch-guar gum composite of example 1.
Fig. 3 is an SEM image of the extruded rice starch-guar gum composite of example 2.
Fig. 4 is an SEM image of the extruded rice starch-guar gum composite of example 3.
Fig. 5 is an SEM image of the extruded rice starch-guar gum composite of example 4.
Fig. 6 is an SEM image of the extruded rice starch-carrageenan composite of example 5.
Fig. 7 is an SEM image of the extruded rice starch-carrageenan composite of example 6.
Fig. 8 is an SEM image of the extruded rice starch-carrageenan composite of example 7.
Fig. 9 is an SEM image of the extruded rice starch-carrageenan composite of example 8.
FIG. 10 is an SEM image of an extruded rice starch-pectin composite (0.5 parts pectin added) of comparative example 6.
FIG. 11 is an SEM image of an extruded rice starch-pectin composite (1 part pectin added) of comparative example 6.
FIG. 12 is an SEM image of an extruded rice starch-pectin composite (1.5 parts pectin added) of comparative example 6.
FIG. 13 is an SEM image of an extruded rice starch-pectin composite (2 parts pectin added) of comparative example 6.
FIG. 14 is a sample plot of the rice starch-non-starch polysaccharide mixture prior to extrusion in comparative example 7.
FIG. 15 is a graph of a sample of the rice starch-non-starch polysaccharide complex after extrusion in comparative example 7.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto.
The number of the sieves described in the examples and comparative examples herein was 100 mesh; RDS, SDS, RS, RC, PGI is respectively quick-digestion starch, slow-digestion starch, anti-digestion component and predicted glycemic index; the Pe, the Gg and the Cg are pectin, guar gum and carrageenan respectively; the parts are mass parts; the moisture content refers to the mass content; the extrusion treatments were all carried out using a mini-extruder (model Hakke MiniLab II, thermo Fisher, germany).
The digestibility and relative crystallinity tests described in the examples and comparative examples herein were all performed according to conventional methods in the art, with the relative crystallinity being tested using XRD testing methods.
Example 1
Weighing 20 parts of rice starch and 0.5 part of guar gum (2.5% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 1.
Table 1 digestibility of extruded rice starch-guar gum complexes
Example 2
Weighing 20 parts of rice starch and 1 part of guar gum (5% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 2.
Table 2 digestibility of extruded rice starch-guar gum complexes
Example 3
Weighing 20 parts of rice starch and 1.5 parts of guar gum (7.5% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 3.
TABLE 3 digestion Properties of extruded Rice starch-guar gum complexes
Example 4
Weighing 20 parts of rice starch and 2 parts of guar gum (10% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 4.
Table 4 digestibility of extruded rice starch-guar gum complexes
Example 5
Weighing 20 parts of rice starch and 0.5 part of carrageenan (2.5% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 5.
TABLE 5 digestion Properties of extruded Rice starch-carrageenan complexes
Example 6
Weighing 20 parts of rice starch and 1 part of carrageenan (5% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 6.
Table 6 digestibility of extruded rice starch-carrageenan complexes
Example 7
Weighing 20 parts of rice starch and 1.5 parts of carrageenan (7.5% based on the dry basis of the rice starch) according to mass fraction to prepare compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 7.
TABLE 7 digestion Properties of extruded Rice starch-carrageenan complexes
Example 8
Weighing 20 parts of rice starch and 2 parts of carrageenan (10% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 8.
Table 8 digestibility of extruded rice starch-carrageenan complexes
Example 9
Weighing 20 parts of rice starch and 0.5 part of carrageenan (2.5% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is.150r/min. The extruded product was then baked in an oven at 30℃for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 9.
Table 9 digestibility of extruded rice starch-carrageenan complexes
Example 10
Weighing 20 parts of rice starch and 2 parts of carrageenan (10% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 90 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 8 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 10.
Table 10 digestibility of extruded rice starch-carrageenan complexes
Comparative example 1
Weighing 20 parts of rice starch, and blending the water content of the rice starch to 40%. And then baked in an oven at 40 c for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 11.
Table 11 digestibility of rice starch
Comparative example 2
Weighing 20 parts of rice starch, blending the water content of the rice starch to 40%, and performing extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 12.
Table 12 digestibility of extruded rice starch
Comparative example 3
Weighing 20 parts of rice starch, blending the water content of the rice starch to 40%, and performing extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 100 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 13.
TABLE 13 digestion Properties of extruded rice starch
Comparative example 4
Weighing 20 parts of rice starch, blending the water content of the rice starch to 40%, and performing extrusion treatment under the conditions that the extrusion temperature is 95 ℃ and the screw speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 14.
Table 14 digestibility of extruded rice starch
Comparative example 5
Weighing 20 parts of rice starch and 0.5 part of guar gum (2.5% based on the dry basis of the rice starch) according to mass fraction, preparing into compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 70 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 15.
Table 15 digestibility of extruded rice starch-carrageenan complexes
Comparative example 6
Weighing 4 groups of 20 parts of rice starch according to mass fraction, respectively mixing with 0.5 part, 1 part, 1.5 parts and 2 parts of pectin (2.5%, 5%, 7.5% and 10% based on dry rice starch) to obtain compound powder, and uniformly mixing. And then blending the water content of the compound powder to 40%, and carrying out extrusion treatment under the conditions that the extrusion temperature is 85 ℃ and the screw rotating speed is 150 r/min. The extruded product was then baked in an oven at 40 ℃ for 24 hours. Finally, the dried sample is crushed and sieved by a 100-mesh sieve, and the digestion performance of the sample is measured. The results are shown in Table 16.
Table 16 digestibility of extruded rice starch-pectin composites
Comparative example 7
Weighing 2 groups of 20 parts of rice starch according to mass fraction, respectively preparing compound powder with 2.5 parts of guar gum and 2.5 parts of carrageenan (12.5% based on dry basis of rice starch), and uniformly mixing. And then the water content of the compound powder is regulated to 40 percent. As shown in fig. 14 and 15, the compound powder is not uniformly stirred, and the caking phenomenon is obvious, which is probably caused by excessive addition of hydrophilic colloid, stronger water competitiveness and easy combination of water with carrageenan and guar gum, and the large caking phenomenon occurs in the system. After extrusion (extrusion temperature 85 ℃ C., screw speed 150 r/min), the starch clusters are sticky and hard, and are difficult to extrude from the extruder.
Table 17 shows the relative crystallinity of the extruded rice starch and extruded rice starch-non-starch polysaccharide complexes.
TABLE 17 relative crystallinity of extruded rice starch and extruded rice starch-non-starch polysaccharide complexes
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (7)
1. A processing method for reducing the GI value of rice starch is characterized by comprising the following steps:
(1) Uniformly mixing 20 parts by mass of rice starch and 0.5-1 part by mass of guar gum or 0.5-2 parts by mass of carrageenan to obtain compound powder;
(2) Adjusting the water content of the compound powder, then extruding at 80-90 ℃, drying the extruded product at 30-60 ℃ for 8-24 hours, crushing, and sieving to obtain a rice starch-non-starch polysaccharide compound with a lower GI value;
the rotating speed of the extrusion treatment in the step (2) is 150-250 r/min;
and (3) the water content of the compound powder in the step (2) is 40-45%.
2. The processing method for reducing the GI value of rice starch according to claim 1, wherein the guar gum or carrageenan in step (1) is added in an amount of 1 part by mass.
3. The processing method for reducing the GI of rice starch according to claim 1, wherein the extrusion temperature in step (2) is 85-90 ℃.
4. The processing method for reducing the GI value of rice starch according to claim 1, wherein the drying temperature in the step (2) is 30-40 ℃ and the time is 24 hours.
5. The process of claim 1, wherein the extrusion in step (2) is performed using an extruder.
6. The process for reducing the GI of rice starch according to claim 1, wherein said extrusion in step (2) is carried out using an extruder.
7. The method for reducing GI of rice starch according to claim 1, wherein the mesh number of the screen in step (2) is 100 to 200 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910961244.9A CN110663936B (en) | 2019-10-11 | 2019-10-11 | Processing method for reducing GI value of rice starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910961244.9A CN110663936B (en) | 2019-10-11 | 2019-10-11 | Processing method for reducing GI value of rice starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110663936A CN110663936A (en) | 2020-01-10 |
| CN110663936B true CN110663936B (en) | 2023-04-21 |
Family
ID=69081397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910961244.9A Active CN110663936B (en) | 2019-10-11 | 2019-10-11 | Processing method for reducing GI value of rice starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110663936B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112790374A (en) * | 2021-01-08 | 2021-05-14 | 华南理工大学 | Processing method capable of synergistically reducing starch digestion and aging performance |
| CN114098051A (en) * | 2021-12-14 | 2022-03-01 | 吉林农业大学 | Preparation method for reducing GI value of starch |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008206527A (en) * | 2008-06-09 | 2008-09-11 | Ina Food Ind Co Ltd | Method for reducing gi value of food |
| CN103131053A (en) * | 2013-03-07 | 2013-06-05 | 河南科技学院 | Starch/carrageenin blend dry heat anti-digestion starch and preparation method thereof |
| CN103519162A (en) * | 2011-07-19 | 2014-01-22 | 江西江中制药(集团)有限责任公司 | Technique for reducing in-vivo decomposition and absorption speed of starch |
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
| CN104605229A (en) * | 2015-01-30 | 2015-05-13 | 江南大学 | Easily-cooked dietary fiber-like starch-based gel and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8613971B2 (en) * | 2011-03-31 | 2013-12-24 | Corn Products Development, Inc. | Use of extruded starch-based complexes for satiety, reduction of food intake, and weight management |
-
2019
- 2019-10-11 CN CN201910961244.9A patent/CN110663936B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008206527A (en) * | 2008-06-09 | 2008-09-11 | Ina Food Ind Co Ltd | Method for reducing gi value of food |
| CN103519162A (en) * | 2011-07-19 | 2014-01-22 | 江西江中制药(集团)有限责任公司 | Technique for reducing in-vivo decomposition and absorption speed of starch |
| CN103131053A (en) * | 2013-03-07 | 2013-06-05 | 河南科技学院 | Starch/carrageenin blend dry heat anti-digestion starch and preparation method thereof |
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
| CN104605229A (en) * | 2015-01-30 | 2015-05-13 | 江南大学 | Easily-cooked dietary fiber-like starch-based gel and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 瓜尔豆胶对马铃薯淀粉消化性和糊化特性的影响;李远等;《食品工业科技》;20181126(第08期);第61-65页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110663936A (en) | 2020-01-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2004281184C1 (en) | Reduced digestible carbohydrate food having reduced blood glucose response | |
| Wandee et al. | Quality assessment of noodles made from blends of rice flour and canna starch | |
| CN110663936B (en) | Processing method for reducing GI value of rice starch | |
| CN105166759A (en) | Coconut powder containing high dietary fiber and application of coconut powder | |
| CN102316750A (en) | As processing aid to improve the directly expanded hydroxypropyl starch that resistant starch total dietary fiber (TDF) keeps in the application of extruding | |
| Li et al. | Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch | |
| CN112869011A (en) | Method for making low-GI (glycemic index) coarse cereal noodles | |
| CN106174444A (en) | The method that humid heat treatment tara gum/composites of starch prepares slowly digestible starch | |
| CN112790374A (en) | Processing method capable of synergistically reducing starch digestion and aging performance | |
| Zhang et al. | Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility | |
| CN106614892A (en) | High wheat bran dietary fiber cake flour | |
| Yang et al. | Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake | |
| CN103330145A (en) | Nutritional composite corn granule preparation technology | |
| KR101288363B1 (en) | Functional five-coloured instant cup Tteokbokki Containing Dietary Fiber and Salicornia herbacea and a method of manufacturing the same | |
| JP5079551B2 (en) | Protein materials, livestock or fish supplements, and processed livestock or fish products using the same | |
| KR101409212B1 (en) | Composition for forming noodles with increased dietary fiber content and manufacturing method of noodles using the same | |
| AU2011213709B2 (en) | Reduced digestible carbohydrate food having reduced blood glucose response | |
| Avula et al. | Functional properties of potato flour and its role in product development–A review | |
| CN106173587A (en) | A kind of dietary fiber nutrient fine dried noodles | |
| Ahmad et al. | Role of Dietary Fibers and Their Preventive Measures of Human Diet | |
| CN108936255A (en) | A kind of preparation method of low-viscosity potato recombination rice raw material | |
| CN101036503A (en) | Fe-fortified colloid corn wet noodle | |
| CN113826812B (en) | Corn-based nutrition brewing powder with low glycemic index and preparation method thereof | |
| Duodu et al. | Starch–Protein and Starch–Lipid Interactions and Their Effects on the Digestibility of Starch | |
| CN113826824A (en) | Slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |