CN111217924A - Nano-scale fat substitute - Google Patents
Nano-scale fat substitute Download PDFInfo
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- CN111217924A CN111217924A CN201811409743.9A CN201811409743A CN111217924A CN 111217924 A CN111217924 A CN 111217924A CN 201811409743 A CN201811409743 A CN 201811409743A CN 111217924 A CN111217924 A CN 111217924A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
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Abstract
The invention discloses a nanoscale fat substitute which is prepared by the following method: taking rice as a raw material, grinding the rice into powder, preparing rice starch by alkali treatment and alkaline protease composite treatment, and preparing the rice starch into a product by adopting a method combining ultrahigh pressure homogenization and sulfuric acid hydrolysis. The nano-scale fat substitute prepared by the invention has the average grain diameter of less than 150nm, is easy to biodegrade, and is green and environment-friendly. The nano-scale fat substitute prepared by the method has strong surface adsorption force and good dispersibility, dissolubility and enzymolysis property. The texture is very soft and smooth like cream, is very easy to digest and absorb, and has the advantages of fine mouthfeel, low calorie and the like.
Description
Technical Field
The invention relates to a nano-scale fat substitute.
Background
China is the largest rice producing country and consuming country in the world, more than 65% of people in China use rice as staple food, but the loss rate of stored grains in China is as high as 10% and is about 9% higher than that in developed countries, the grain loss caused by improper storage is up to 2400 million tons every year, and huge loss is brought to national finance and grain depots. Therefore, a grain conversion system must be established as soon as possible, the utilization value and the added value of grains are improved, and the sustainable development of the grain production in China is promoted.
The main component of rice is starch (more than 80%), and compared with starch granules of other grains, the starch granules of rice are very small (the grain diameter is 3-5 microns), and the grain diameter of starch granules of other grains such as corn, wheat and the like is mostly more than 15 microns. The natural starch granules generally consist of amylose and amylopectin, amylose having a semi-crystalline structure is the main component of amorphous regions, while crystalline regions are mainly formed by amylopectin, and after acid mild hydrolysis of the starch granules, the amorphous parts are removed, thereby obtaining nano-scale particles with higher crystallinity, i.e. starch nanocrystals. The starch nanocrystal serving as the functional modified starch has the advantages of reproducibility, degradability, low density, low production energy consumption and the like.
The present production method of nano-grade starch is mainly a chemical synthesis method, for example, a method for synthesizing nano-grade starch particles by inverse microemulsion polymerization, and although the method can prepare micron-grade, submicron-grade and even nano-grade starch nano-particles, the yield is low, the processing cost is high, and the application range is narrow. Other methods such as ball milling and ultrasonic jet milling for preparing the nano-grade starch have the defects of low efficiency, large energy consumption, long processing time and the like, so that the method is difficult to popularize and apply in production.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provide a nanoscale fat substitute taking rice as a raw material.
The nano-scale fat substitute provided by the invention takes rice as a raw material, and the preparation method comprises the following steps:
(1) preparing rice starch: taking a certain amount of rice, adding water which is 1-3 times of the weight of the rice, soaking for 1-3 hours, then crushing by a colloid mill, adding a sodium hydroxide solution which is 1-3 times of the dry weight of the raw material rice and has the mass concentration of 0.1-0.3% into the crushed rice flour solution, soaking for 23-25 hours, and pouring out the soaking solution;
washing: adding clear water, performing centrifugal separation, and removing supernatant; repeating the washing step for 3-4 times to obtain wet starch subjected to alkali treatment;
adding clear water into the wet starch subjected to alkali treatment, stirring, dissolving into starch milk, adjusting the pH to 8-10 by using a sodium hydroxide solution, adding alkaline protease which is 0.1-0.3% of the dry basis weight of the raw material rice, preserving the heat for 18-21 hours at 30-50 ℃, performing centrifugal separation, and removing supernatant to obtain wet starch subjected to enzyme treatment; washing and drying; obtaining high-purity rice starch;
(2) ultrahigh pressure homogenization treatment: preparing the high-purity rice starch obtained in the step (1) into rice starch slurry, homogenizing the rice starch slurry at a homogenizing rate of 30-50ml/min under the homogenizing pressure of 180-220MPa, and freeze-drying the homogenized rice starch slurry at-40 to-60 ℃ for 1-3 days to obtain the rice starch;
(3) preparing starch nanocrystals by sulfuric acid hydrolysis: adding the rice starch obtained in the step (2) into a round-bottom flask filled with a sulfuric acid solution with the concentration of 3.10-3.20mol/L, wherein the mass of the rice starch is 14.0-15.0% g/ml of the volume of the sulfuric acid solution, putting the flask into a constant-temperature water bath kettle at 38-42 ℃, and keeping the uniform stirring speed of 90-110 r/min; reacting rice starch with sulfuric acid for 4-8 days, repeatedly centrifuging and washing the reaction product with deionized water until the reaction product is neutral, and freeze-drying at-40 to-60 ℃ for 1-3 days to obtain the nanoscale fat substitute.
Preferably, in the step (2), the rice starch slurry contains 5-20% of rice starch and water by mass.
Preferably, in the step (2), a nanometer ultrahigh pressure homogenizer is used for homogenization.
Compared with the prior art, the invention has the following beneficial effects:
the invention prepares the starch nanocrystal by combining ultrahigh pressure homogenization on the basis of preparing the starch nanocrystal by acidolysis of sulfuric acid, and the nanoscale fat substitute prepared by the method has the average particle size of less than 150nm, is easy to biodegrade, and is green and environment-friendly.
The nano-scale fat substitute prepared by the method has strong surface adsorption force and good dispersibility, dissolubility and enzymolysis property. Has a very soft and smooth texture like cream, is very easy to digest and absorb, has the advantages of fine and smooth mouthfeel, low calorie and the like, can be used as a fat substitute, and can be used as a food seasoning.
The method has simple production process and low cost; low energy consumption, low processing cost and high yield.
Detailed Description
The present invention is explained and illustrated in detail below with reference to specific examples so that those skilled in the art can better understand the present invention and can practice it.
Example 1
The embodiment comprises the following steps:
(1) preparing rice starch: taking a certain amount of rice, adding water which is 2 times of the weight of the rice into the rice, soaking the rice for 2 hours, crushing the rice by a colloid mill, adding a sodium hydroxide solution which is 2 times of the dry weight of the raw material rice and has the mass concentration of 0.2 percent into the crushed rice flour solution, soaking the rice flour solution for 24 hours, and pouring out the soaking solution;
washing: adding clear water, performing centrifugal separation, and removing supernatant; repeating the washing step for 3 times to remove most of components such as protein and lipid in the rice flour to obtain wet starch subjected to alkali treatment;
adding clear water into the wet starch subjected to alkali treatment, stirring, dissolving into starch milk, adjusting the pH to 9 by using a sodium hydroxide solution, adding alkaline protease which is 0.2 percent of the dry basis weight of the raw material rice, preserving the heat at 40 ℃ for 20 hours, further removing the residual components such as protein, lipid and the like in the rice flour, carrying out centrifugal separation, and removing the supernatant to obtain the wet starch subjected to enzyme treatment; washing and drying: washing the wet starch treated by enzyme obtained by centrifugation with clear water, centrifuging for 3 times, and drying the lower layer of starch at normal pressure; obtaining high-purity rice starch;
(2) ultrahigh pressure homogenization treatment: preparing the high-purity rice starch obtained in the step (1) into rice starch slurry by adopting a nano ultrahigh pressure homogenizer, wherein the rice starch slurry contains 5% of rice starch and water by mass; homogenizing the prepared rice starch slurry at a homogenizing rate of 50ml/min under a homogenizing pressure of 100MPa, and freeze-drying the homogenized rice starch slurry at-40 deg.C for 3 days to obtain rice starch;
(3) preparing starch nanocrystals by sulfuric acid hydrolysis: adding the rice starch obtained in the step (2) into a round-bottom flask filled with a sulfuric acid solution with the concentration of 3.16mol/L, wherein the mass of the rice starch is 14.7 percent (g/ml) of the volume of the sulfuric acid solution, putting the flask into a constant-temperature water bath kettle at 40 ℃, and keeping the uniform stirring speed of 100 r/min; reacting rice starch with sulfuric acid for 4 days, repeatedly centrifuging and washing the reaction product with deionized water until the reaction product is neutral, and freeze-drying at-40 deg.C for 3 days to obtain the nanometer-level fat substitute.
And (3) detection: firstly, detecting the grain size of the obtained nano-scale fat substitute, using ethanol as a dispersing agent, measuring the differential grain size distribution and the average diameter of the grain distribution of the obtained rice starch grains, and then detecting the physicochemical index and the biochemical index of the rice starch grains.
The nanometer fat substitute produced by the method has the particle size of 120nm, the product particle size reaches the nanometer level, the texture is soft and smooth, the product is easy to digest and absorb, the solubility in water reaches 71%, the product is easy to hydrolyze by enzyme, the hydrolysis rate reaches 62.8%, and the product has good physicochemical indexes and biochemical indexes.
The yield of the nano-scale fat substitute obtained in the embodiment is up to 27.8 percent,
example 2
The embodiment comprises the following steps:
(1) preparing rice starch: taking a certain amount of rice, adding water which is 2 times of the weight of the rice into the rice, soaking the rice for 2 hours, crushing the rice by a colloid mill, adding a sodium hydroxide solution which is 2 times of the dry basis weight of the rice raw material and has the mass concentration of 0.2 percent into the crushed rice flour solution, soaking the rice flour solution for 24 hours, and pouring out the soaking solution;
washing: adding clear water, performing centrifugal separation, and removing supernatant; repeating the washing step for 4 times to remove most of components such as protein and lipid in the rice flour to obtain wet starch subjected to alkali treatment;
adding clear water into the wet starch subjected to alkali treatment, stirring, dissolving into starch milk, adjusting the pH to 9 by using a sodium hydroxide solution, adding alkaline protease which is 0.2 percent of the dry basis weight of the raw material rice, preserving the heat at 40 ℃ for 20 hours, further removing the residual components such as protein, lipid and the like in the rice flour, carrying out centrifugal separation, and removing the supernatant to obtain the wet starch subjected to enzyme treatment; washing and drying: washing the wet starch subjected to enzyme treatment obtained by centrifugation with clear water, centrifuging for 3 times, and drying the lower layer starch at normal pressure to obtain high-purity rice starch;
(2) ultrahigh pressure homogenization treatment: preparing the high-purity rice starch obtained in the step (1) into rice starch slurry, wherein the mass percentage of the rice starch to the water in the rice starch slurry is 20%; homogenizing the prepared rice starch slurry at a homogenizing speed of 50ml/min under a homogenizing pressure of 200MPa by using a nanometer ultrahigh pressure homogenizer, and freeze-drying the homogenized rice starch slurry at a temperature of-60 ℃ for 1 day to obtain rice starch;
(3) preparing starch nanocrystals by sulfuric acid hydrolysis: adding the rice starch obtained in the step (2) into a round-bottom flask filled with a sulfuric acid solution with the concentration of 3.16mol/L, wherein the mass of the rice starch is 14.7 percent (g/ml) of the volume of the sulfuric acid solution, putting the flask into a constant-temperature water bath kettle at 40 ℃, and keeping the uniform stirring speed of 100 r/min; reacting rice starch with sulfuric acid for 6 days, repeatedly centrifuging and washing the reaction product with deionized water until the reaction product is neutral, and freeze-drying at-60 ℃ for 1 day to obtain the nanoscale fat substitute.
And (3) detection: firstly, detecting the grain size of the obtained nano-scale fat substitute, using ethanol as a dispersing agent, measuring the differential grain size distribution and the average diameter of the grain distribution of the obtained rice starch grains, and then detecting the physicochemical index and the biochemical index of the rice starch grains.
The nanometer fat substitute produced by the method has the particle size of 110nm, the particle size of the product reaches the nanometer level, the texture is soft and smooth, the product is easy to digest and absorb, the solubility in water reaches 75%, the product is easy to hydrolyze by enzyme, the hydrolysis rate reaches 69%, and the product has good physicochemical indexes and biochemical indexes.
In this example, the yield of the obtained nano-scale fat substitute was as high as 28.9%.
The above embodiments are only for the purpose of promoting an understanding of the core concepts of the invention, and any obvious modifications, equivalents or other improvements made without departing from the spirit of the invention are intended to be included within the scope of the invention.
Claims (3)
1. The nanoscale fat substitute is characterized in that rice is used as a raw material, and the preparation method comprises the following steps:
(1) preparing rice starch: taking a certain amount of rice, adding water which is 1-3 times of the weight of the rice, soaking for 1-3 hours, then crushing by a colloid mill, adding a sodium hydroxide solution which is 1-3 times of the dry weight of the raw material rice and has the mass concentration of 0.1-0.3% into the crushed rice flour solution, soaking for 23-25 hours, and pouring out the soaking solution;
washing: adding clear water, performing centrifugal separation, and removing supernatant; repeating the washing step for 3-4 times to obtain wet starch subjected to alkali treatment;
adding clear water into the wet starch subjected to alkali treatment, stirring, dissolving into starch milk, adjusting the pH to 8-10 by using a sodium hydroxide solution, adding alkaline protease which is 0.1-0.3% of the dry basis weight of the raw material rice, preserving the heat for 18-21 hours at 30-50 ℃, performing centrifugal separation, and removing supernatant to obtain wet starch subjected to enzyme treatment; washing and drying; obtaining high-purity rice starch;
(2) ultrahigh pressure homogenization treatment: preparing the high-purity rice starch obtained in the step (1) into rice starch slurry, homogenizing the rice starch slurry at a homogenizing rate of 30-50ml/min under the homogenizing pressure of 180-220MPa, and freeze-drying the homogenized rice starch slurry at-40 to-60 ℃ for 1-3 days to obtain the rice starch;
(3) preparing starch nanocrystals by sulfuric acid hydrolysis: adding the rice starch obtained in the step (2) into a round-bottom flask filled with a sulfuric acid solution with the concentration of 3.10-3.20mol/L, wherein the mass of the rice starch is 14.0-15.0% g/ml of the volume of the sulfuric acid solution, putting the flask into a constant-temperature water bath kettle at 38-42 ℃, and keeping the uniform stirring speed of 90-110 r/min; reacting rice starch with sulfuric acid for 4-8 days, repeatedly centrifuging and washing the reaction product with deionized water until the reaction product is neutral, and freeze-drying at-40 to-60 ℃ for 1-3 days to obtain the nanoscale fat substitute.
2. The nanoscale fat substitute according to claim 1, wherein in step (2), the rice starch slurry comprises 5-20% by weight of rice starch and water.
3. The nanoscale fat substitute according to claim 1, wherein in step (2), a nano ultra-high pressure homogenizer is used for the homogenization.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811409743.9A CN111217924A (en) | 2018-11-23 | 2018-11-23 | Nano-scale fat substitute |
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| CN201811409743.9A CN111217924A (en) | 2018-11-23 | 2018-11-23 | Nano-scale fat substitute |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544872A (en) * | 2020-12-09 | 2021-03-26 | 江南大学 | Preparation and application of fat substitute |
| CN115160446A (en) * | 2022-08-19 | 2022-10-11 | 宁波工程学院 | Preparation method of nano starch |
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- 2018-11-23 CN CN201811409743.9A patent/CN111217924A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544872A (en) * | 2020-12-09 | 2021-03-26 | 江南大学 | Preparation and application of fat substitute |
| CN112544872B (en) * | 2020-12-09 | 2022-04-15 | 江南大学 | Preparation and application of fat substitute |
| CN115160446A (en) * | 2022-08-19 | 2022-10-11 | 宁波工程学院 | Preparation method of nano starch |
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