CN111184178A - Resistant starch-containing product, preparation method and application thereof - Google Patents
Resistant starch-containing product, preparation method and application thereof Download PDFInfo
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- CN111184178A CN111184178A CN202010190557.1A CN202010190557A CN111184178A CN 111184178 A CN111184178 A CN 111184178A CN 202010190557 A CN202010190557 A CN 202010190557A CN 111184178 A CN111184178 A CN 111184178A
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- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 40
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 87
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000035800 maturation Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 abstract description 8
- 238000013459 approach Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 30
- 239000000463 material Substances 0.000 description 18
- 238000004108 freeze drying Methods 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 229920000856 Amylose Polymers 0.000 description 7
- 238000007873 sieving Methods 0.000 description 7
- 239000004382 Amylase Substances 0.000 description 6
- 102000013142 Amylases Human genes 0.000 description 6
- 108010065511 Amylases Proteins 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000019418 amylase Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 239000000428 dust Substances 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000002689 soil Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
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- 230000009471 action Effects 0.000 description 2
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- 108010050792 glutenin Proteins 0.000 description 2
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- 241000554155 Andes Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- -1 amino acid residue ions Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
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- 208000037902 enteropathy Diseases 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
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- 239000008187 granular material Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 239000011499 joint compound Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a product containing resistant starch as well as a preparation method and application thereof. Taking quinoa as a raw material, cleaning the quinoa to prepare powder, and then carrying out ultrahigh pressure treatment under 400-600Mpa to obtain the product containing resistant starch. According to the invention, quinoa is used as a raw material, high-content resistant starch is obtained through short-time treatment, the application approach of quinoa is expanded, and a new mode is provided for the application of quinoa in the field of low-GI foods.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a product containing resistant starch, a preparation method and application thereof.
Background
Chenopodium quinoa is a grain crop similar to grains, is also called Nanmeili, Indiana mallow, Li valley and the like, belongs to Li family, is a stress-resistant plant originally produced in Andes mountain areas of south America, and has a planting history of more than five thousand years to date. Quinoa has wide genetic diversity, has the biological characteristics of cold resistance, drought resistance, barren resistance, salt and alkali resistance, high yield and the like, and has round medicine-shaped seeds with several colors of black, red, white and the like. Because the nutrient components are complete, the variety is rich and the content is high, the balanced nutrition can be provided, the food is not only grain, but also stems and leaves of the food can be eaten as vegetables, and the food is called as 'the mother of the grain' by ancient ink-jet. In recent years, quinoa is planted in large areas in Shanxi, Sichuan, Qinghai, Beijing and other places of China. The Li wheat seed contains abundant protein (13.8-16.5%), wherein the protein content of Shanxi Chenopodium quinoa is about 14.0%, the protein content is high, and the Li wheat seed does not contain glutenin and gliadin, so that the Li wheat seed is called gluten-free food (gluten refers to gliadin and glutenin, and the two proteins are commonly present in wheat, barley, rye, oat and other wheat foods). Some people with special physique are allergic to bran, and the long-term intake of the bran-sensitive enteropathy (also called celiac disease, and the main symptoms are chronic diarrhea, growth and development retardation, anorexia and the like). Green chenopodium quinoa belongs to whole-grain food, and the novel food produced by using the green chenopodium quinoa can meet the requirements of people on the healthy and nutritional whole-grain food.
The resistant starch is also called resistant starch and indigestible starch, can not be enzymolyzed in small intestine, but can be fermented with volatile fatty acid in human gastrointestinal colon, and plays an important role in regulating the diversity of human body short-chain fatty acid and intestinal microorganisms. The starch is more difficult to degrade than other starches, is slowly digested in vivo, is slowly absorbed and enters blood, and has the function of stabilizing blood sugar. There are five types of resistant starch, among which resistant starch RS1Is a natural physically embedded resistant starch, RS2Is resistant starch granule, mainly existing in natural food with compact structure such as green banana and green pea, RS3Is retrograded starch, RS4Is chemically modified prepared resistant starch, RS5Is a complex formed by starch-lipid or starch-protein, and has good antibacterial effectRS in native starch5The functional characteristics of the product are unique, the product has obvious effects on intestinal microbial diversity and blood sugar stabilization, is of great concern, and is an important prebiotic for domestic and foreign research.
Disclosure of Invention
The invention aims to provide a product containing resistant starch and a preparation method and application thereof.
The technical scheme adopted by the invention is as follows:
a product containing resistant starch is obtained by the following preparation method: taking quinoa as a raw material, cleaning the quinoa to prepare powder, and then carrying out ultrahigh pressure treatment under 400-600 MPa.
Further, the temperature of the ultrahigh pressure treatment is 40-60 ℃, and the treatment time is 5-20 min.
Furthermore, the chenopodium quinoa willd at the late stage of milk maturity is selected.
Or the quinoa is selected in a wax ripeness stage.
Furthermore, the quinoa is subjected to freeze drying after being cleaned, and the aim is to keep the original structure of the quinoa.
Freeze drying, pulverizing, and sieving with 60 mesh sieve.
At present, the knowledge of quinoa is mostly limited that quinoa grains rich in starch can be used for producing various foods, such as rice substitutes, baby foods, puffed grains and the like. The quinoa powder is treated by a special process under certain temperature and pressure conditions, and the treated quinoa powder discovers the existence of resistant starch, wherein the resistant starch is mainly a starch-protein compound with unique properties of resistant starch such as enzymolysis resistance and digestion resistance. The forming mechanism is that under the action of ultrahigh pressure, the action of amylose with negative charges and protein amino acid residue ions in the quinoa powder is increased, and a starch-protein compound with resistant starch characteristics is more easily formed.
In addition, through intensive research on quinoa in different maturation periods, the applicant also found that the ratio of amylose content to amylopectin content varies with the maturation period on the premise that the total starch content is not changed. Specifically, the amylose/amylopectin ratio of green chenopodium quinoa (late milk-ripeness chenopodium quinoa), wax-ripeness chenopodium quinoa and full-ripeness chenopodium quinoa is gradually reduced. The quinoa in different maturation stages is adopted for carrying out the treatment, the obtained resistant starch content is different, wherein the quinoa subjected to the treatment is higher in resistant starch content, and the quinoa in different maturation stages is different in protein content, but in general, the quinoa is high in protein content and complete in amino acid types, so that the starch and the protein in the quinoa are fully utilized through a reasonable process, and the synthesis of the resistant starch is realized by adopting one raw material.
The method for obtaining the product containing the resistant starch has short preparation time and sufficient raw material sources, widens the application of the quinoa and has bright application prospect in functional foods.
Because the amylose of the quinoa is basically converted into resistant starch after the quinoa is treated by the process, the amylose of the quinoa is greatly reduced compared with that of the quinoa before treatment, so that the GI value is prevented from being increased due to the existence of the starch when the product is subjected to processes such as subsequent frying or puffing; and the GI value of the resistant starch is reduced to a certain extent when the resistant starch is fried, puffed and the like, so the product containing the resistant starch can be used for replacing other wheat products and has the effect of reducing the GI value of the food. Of course, the green chenopodium quinoa whole powder at the late stage of milk maturity after the process treatment is optimally selected, and because the amylose content is highest, the amylose is converted into resistant starch after the process treatment, and the GI value reduction effect is optimal.
Compared with the prior art, the invention has the following advantages:
according to the invention, quinoa is used as a raw material, high-content resistant starch is obtained through short-time treatment, the application approach of quinoa is expanded, and a new way is provided for the application of quinoa in the field of reducing the GI value of food.
Detailed Description
The technical solution of the present invention is illustrated by the following specific examples, but the scope of the present invention is not limited thereto:
example 1
Cleaning green Chenopodium quinoa L.in maturation stage (Chenopodium quinoa L.in late stage of milk maturation) with clear water, removing dust, mud and impurities on the surface of Chenopodium quinoa L., and freeze drying (temperature-30 deg.C, vacuum degree of 100MPa, freeze drying time of 170min, the same below); and (3) crushing the materials by adopting a crusher, and sieving the crushed materials by a 60-mesh sieve to obtain the screened materials, namely the corresponding quinoa whole powder.
Subjecting whole quinoa powder to ultrahigh pressure treatment at 400Mpa and 40 deg.C for 5 min. And (3) using a megazyme resistant amylase determination test paper box to determine the treated green chenopodium quinoa whole powder, and finding that the content of resistant starch in the green chenopodium quinoa whole powder reaches 8.72%. (resistant starch content 7.41% before untreated)
Example 2
Cleaning quinoa in a wax ripeness stage with clear water, removing dust, soil and impurities on the surface of the quinoa, and then carrying out freeze drying; and (3) crushing the materials by adopting a crusher, and sieving the crushed materials by a 60-mesh sieve to obtain the screened materials, namely the corresponding quinoa whole powder.
Subjecting whole quinoa powder to ultrahigh pressure treatment at 400Mpa and 40 deg.C for 20 min. And (3) using a megazyme resistant amylase determination test paper box to determine the treated quinoa whole powder, and finding that the content of the resistant starch in the quinoa whole powder reaches 7.88%.
Example 3
Cleaning the mature quinoa with clear water, removing dust, soil and impurities on the surface of the quinoa, and then freeze-drying; and (3) crushing the materials by adopting a crusher, and sieving the crushed materials by a 60-mesh sieve to obtain the screened materials, namely the corresponding quinoa whole powder.
Subjecting whole quinoa powder to ultrahigh pressure treatment at 400Mpa and 40 deg.C for 5 min. And (3) using a megazyme resistant amylase determination test paper box to determine the treated quinoa whole powder, and finding that the content of the resistant starch in the quinoa whole powder reaches 7.73%.
Example 4
Cleaning green chenopodium quinoa willd in maturation stage (chenopodium quinoa willd in late stage of milk maturation) with clear water, removing dust, soil and impurities on the surface of chenopodium quinoa willd, and freeze-drying; and (3) crushing the materials by adopting a crusher, and sieving the crushed materials by a 60-mesh sieve to obtain the screened materials, namely the corresponding quinoa whole powder.
Subjecting whole quinoa powder to ultrahigh pressure treatment at 40 deg.C under 500Mpa for 10 min. And (3) determining the treated green chenopodium quinoa whole powder by using a megazyme resistant amylase determination test paper box, wherein the resistant starch content in the green chenopodium quinoa whole powder is up to 24.71%.
Example 5
Cleaning green chenopodium quinoa willd in maturation stage (chenopodium quinoa willd in late stage of milk maturation) with clear water, removing dust, soil and impurities on the surface of chenopodium quinoa willd, and freeze-drying; and (3) crushing the materials by adopting a crusher, and sieving the crushed materials by a 60-mesh sieve to obtain the screened materials, namely the corresponding quinoa whole powder.
Subjecting whole quinoa powder to ultrahigh pressure treatment at 500Mpa and 60 deg.C for 15 min. And (3) using a megazyme resistant amylase determination test paper box to determine the treated green chenopodium quinoa whole powder, and finding that the content of resistant starch in the green chenopodium quinoa whole powder reaches 26.85%.
Example 6
Cleaning green chenopodium quinoa willd in maturation stage (chenopodium quinoa willd in late stage of milk maturation) with clear water, removing dust, soil and impurities on the surface of chenopodium quinoa willd, and freeze-drying; and (3) crushing the materials by adopting a crusher, and sieving the crushed materials by a 60-mesh sieve to obtain the screened materials, namely the corresponding quinoa whole powder.
Subjecting whole quinoa powder to ultrahigh pressure treatment at 600Mpa and 40 deg.C for 20 min. And (3) determining the treated green chenopodium quinoa whole powder by using a megazyme resistant amylase determination test paper box, wherein the resistant starch content in the green chenopodium quinoa whole powder is up to 28.66%.
Claims (8)
1. A preparation method of a product containing resistant starch is characterized in that quinoa is used as a raw material, is washed and made into powder, and then is subjected to ultrahigh pressure treatment under 400-600 Mpa.
2. The method of claim 1, wherein the ultra-high pressure treatment is carried out at a temperature of 40-60 ℃ for a period of 5-20 min.
3. The method of claim 2, wherein said quinoa is selected from the group consisting of green quinoa at the late stage of milk maturation.
4. The method of claim 2, wherein said quinoa is selected from the group consisting of quinoa in a waxy stage.
5. The method of producing a resistant starch-containing product according to any one of claims 1 to 4, wherein quinoa is washed and then freeze-dried.
6. The method of claim 5, wherein the freeze-dried product is ground to a 60 mesh size.
7. A resistant starch-containing product obtained by the process according to claims 1 to 6.
8. Use of the resistant starch-containing product of claim 7 for reducing the GI value of a food product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010190557.1A CN111184178A (en) | 2020-03-18 | 2020-03-18 | Resistant starch-containing product, preparation method and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010190557.1A CN111184178A (en) | 2020-03-18 | 2020-03-18 | Resistant starch-containing product, preparation method and application thereof |
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| CN111184178A true CN111184178A (en) | 2020-05-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010190557.1A Pending CN111184178A (en) | 2020-03-18 | 2020-03-18 | Resistant starch-containing product, preparation method and application thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107163149A (en) * | 2017-05-17 | 2017-09-15 | 福建农林大学 | A kind of preparation method of lotus seed starch albumen composition |
| CN108669562A (en) * | 2018-05-24 | 2018-10-19 | 江南大学 | A kind of preparation method and products thereof of anti-digestion cornstarch-whey protein isolate compound |
| CN109043515A (en) * | 2018-08-01 | 2018-12-21 | 吉林省顶藜农业科技有限公司 | One kind being capable of antidiabetic function food and preparation method thereof |
| CN109090572A (en) * | 2018-07-16 | 2018-12-28 | 江南大学 | A kind of starch-albumen composition preparation method of anti-digestion high nutrition |
-
2020
- 2020-03-18 CN CN202010190557.1A patent/CN111184178A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107163149A (en) * | 2017-05-17 | 2017-09-15 | 福建农林大学 | A kind of preparation method of lotus seed starch albumen composition |
| CN108669562A (en) * | 2018-05-24 | 2018-10-19 | 江南大学 | A kind of preparation method and products thereof of anti-digestion cornstarch-whey protein isolate compound |
| CN109090572A (en) * | 2018-07-16 | 2018-12-28 | 江南大学 | A kind of starch-albumen composition preparation method of anti-digestion high nutrition |
| CN109043515A (en) * | 2018-08-01 | 2018-12-21 | 吉林省顶藜农业科技有限公司 | One kind being capable of antidiabetic function food and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 任永峰等: "播期对藜麦农艺性状及产量的影响", 《中国生态农业学报》 * |
| 周世成等: "抗性淀粉的制备与应用研究进展", 《粮油食品科技》 * |
| 周中凯等: "超高压处理对抗性淀粉消化性的影响研究", 《粮食与油脂》 * |
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Application publication date: 20200522 |