CN111938137A - Starch gel rich in active polysaccharide and preparation method and application thereof - Google Patents
Starch gel rich in active polysaccharide and preparation method and application thereof Download PDFInfo
- Publication number
- CN111938137A CN111938137A CN202010800652.9A CN202010800652A CN111938137A CN 111938137 A CN111938137 A CN 111938137A CN 202010800652 A CN202010800652 A CN 202010800652A CN 111938137 A CN111938137 A CN 111938137A
- Authority
- CN
- China
- Prior art keywords
- starch
- active polysaccharide
- polysaccharide
- parts
- active
- 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.)
- Granted
Links
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 87
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 87
- 229920002472 Starch Polymers 0.000 title claims abstract description 80
- 235000019698 starch Nutrition 0.000 title claims abstract description 80
- 239000008107 starch Substances 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 150000004676 glycans Chemical class 0.000 title abstract 8
- 239000000499 gel Substances 0.000 claims abstract description 41
- 229920002486 Waxy potato starch Polymers 0.000 claims abstract description 31
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims abstract description 17
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229960002442 glucosamine Drugs 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 235000015110 jellies Nutrition 0.000 claims abstract description 5
- 239000008274 jelly Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 4
- 150000004804 polysaccharides Chemical class 0.000 claims description 78
- 238000010438 heat treatment Methods 0.000 claims description 38
- 238000002156 mixing Methods 0.000 claims description 35
- 239000011259 mixed solution Substances 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 10
- 229920001491 Lentinan Polymers 0.000 claims description 7
- 229940115286 lentinan Drugs 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000008518 lycium barbarum polysaccharide Substances 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 229920001284 acidic polysaccharide Polymers 0.000 claims description 2
- 150000004805 acidic polysaccharides Chemical class 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 230000001225 therapeutic effect Effects 0.000 claims 1
- 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 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 239000011247 coating layer Substances 0.000 abstract description 2
- 230000009881 electrostatic interaction Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- -1 polysaccharide compound Chemical class 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 235000021404 traditional food 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
- C08J3/075—Macromolecular gels
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
Abstract
The invention belongs to the technical field of health product processing, and particularly relates to starch gel rich in active polysaccharide, and a preparation method and application thereof. The starch gel rich in active polysaccharide comprises the following raw materials in parts by weight: 20-30 parts of starch, 1-3 parts of glucosamine, 10-15 parts of active polysaccharide and 10-15 parts of waxy potato starch. The glucosamine can be added to generate electrostatic interaction with the active polysaccharide, and a glucose coating layer is formed on the surface of the active polysaccharide, so that the starch molecules and the active polysaccharide molecules are prevented from being separated; the method is characterized in that the waxy potato starch paste and the glucosamine-active polysaccharide electrostatic compound are mixed to be tangled, so that the quality of the product is improved. Simple process, easy operation, and is beneficial to industrial production, and diversified products such as vermicelli, sheet jelly or rice flour can be obtained.
Description
Technical Field
The invention belongs to the technical field of health product processing, and particularly relates to starch gel rich in active polysaccharide, and a preparation method and application thereof.
Background
Starch is an important energy substance in food and also an important raw material for food processing. After being gelatinized, the starch can form a translucent gel with certain elasticity and strength, and the starch gel is a multidimensional net structure formed by mutually connecting starch molecules, is a special existing form of colloid and has the property between solid and liquid. The starch gel is widely applied to food, for example, the food such as vermicelli, sheet jelly, rice flour and the like are all traditional food produced by utilizing the property of the starch gel, and the food is popular with consumers. However, these products contain only starch, all of which are relatively single in nutritional ingredients and are liable to cause significant increases in blood glucose levels in humans, and thus are not suitable for people with diabetes and the like.
The active polysaccharide is polysaccharide compound with physiological activities of resisting tumor, reducing blood lipid, improving immunity, etc. Active polysaccharides are important raw materials for developing functional foods. The addition of active polysaccharide is an important means for solving the problems of nutrition and functionality of the starch gel product. However, since most of the active polysaccharide molecules have surface charges and phase separation occurs when the active polysaccharide molecules are added into a starch gel system, the addition amount of the polysaccharide is less than 5% because the simple addition of the active polysaccharide affects the texture characteristics of the starch gel product, and thus, the innovative active polysaccharide addition method is the key to solve the problems.
Disclosure of Invention
The invention provides a starch gel rich in active polysaccharide and a preparation method and application thereof in order to make up for the defects of the existing products and technologies.
The invention is realized by the following technical scheme:
the starch gel rich in active polysaccharide comprises the following raw materials in parts by weight: 20-30 parts of starch, 1-3 parts of glucosamine, 10-15 parts of active polysaccharide and 10-15 parts of waxy potato starch.
The starch comprises: mung bean starch, pea starch, potato starch or sweet potato starch.
The active polysaccharide is acidic polysaccharide.
The active polysaccharide is lycium barbarum polysaccharide, lentinan or tea polysaccharide.
The preparation method of the starch gel rich in the active polysaccharide comprises the following steps:
(1) dissolving: mixing glucosamine and active polysaccharide, adding 100 parts of water, controlling the pH value at 6-6.5, and heating at 50 ℃ for 1-2 hours to form a glucosamine-active polysaccharide electrostatic compound;
(2) pasting: dispersing waxy potato starch into 100 parts of water, and heating at 90-95 deg.C for 30-40 min to obtain waxy potato starch paste;
(3) mixing: mixing the glucosamine-active polysaccharide electrostatic compound solution with the waxy potato starch paste according to the ratio of 1:1, and then stirring for 2-3 hours at the temperature of 50-60 ℃ and the speed of 300-500 rpm;
(4) adding: adding starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at the temperature of 90-95 ℃ for 30-40 minutes, and cooling and forming to obtain the starch gel rich in the active polysaccharide.
The starch gel rich in active polysaccharide prepared by the preparation method is applied to preparing vermicelli, sheet jelly or rice flour.
The invention has the beneficial effects that:
(1) in order to reduce the occurrence of phase separation between the active polysaccharide and the starch, the glucosamine is added to enable the glucosamine to generate electrostatic interaction with the active polysaccharide, and a glucose coating layer is formed on the surface of the active polysaccharide, so that the starch molecules and the active polysaccharide molecules are prevented from being separated, and the texture characteristics of the product are improved;
(2) the addition of the glucosamine can not only effectively avoid the separation of starch molecules and active polysaccharide molecules, but also enable the product to have the functions of the glucosamine such as immunoregulation, osteoarthritis treatment, oxidation resistance, aging resistance and the like, and also has the function of synergistic interaction with the active polysaccharide;
(3) in the step (3), the waxy potato starch paste and the glucosamine-active polysaccharide electrostatic compound are mixed, and the glucosamine-active polysaccharide electrostatic compound and the potato amylopectin form molecular entanglement by using proper shearing force under the condition of controlling the rotating speed, so that the quality characteristics of the product are improved.
(4) And (3) controlling the viscosity of the mixed solution in the step (3) to be in a proper range by controlling the concentration and stirring and shearing treatment, so that after the starch is added in the step (4), the starch particles are suspended in the mixed solution, and a firmer network structure can be formed when the mixed solution is heated again.
(5) Simple process, easy operation, and is beneficial to industrial production, and diversified products such as vermicelli, sheet jelly or rice flour can be obtained.
Detailed Description
Example 1
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: mixing 10g of glucosamine and 150g of tea polysaccharide, adding 1000g of water, controlling the pH value to be 6-6.5, and heating at 50 ℃ for 1 hour to form a glucosamine-active polysaccharide electrostatic compound;
(2) pasting: dispersing 100g of waxy potato starch into 1000g of water, and heating at 90-95 ℃ for 30 minutes to obtain a waxy potato starch paste;
(3) mixing: mixing 1100g of glucosamine-active polysaccharide electrostatic compound with 1100g of waxy potato starch paste, and stirring for 3 hours at 50 ℃ and 300 rpm;
(4) adding: adding 200g of starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at 90-95 ℃ for 40 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Example 2
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: mixing 30g of glucosamine and 100g of lentinan, adding into 1000g of water, controlling the pH value to be 6-6.5, and heating at 50 ℃ for 2 hours to form a glucosamine-active polysaccharide electrostatic compound;
(2) pasting: dispersing 150g of waxy potato starch into 1000g of water, and heating at 90-95 ℃ for 40 minutes to obtain waxy potato starch paste;
(3) mixing: mixing 1130g of glucosamine-active polysaccharide electrostatic compound with 1130g of waxy potato starch paste, and then stirring for 2 hours at the temperature of 60 ℃ and the speed of 500 rpm;
(4) adding: adding 300g of starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at 90-95 ℃ for 30 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Example 3
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: mixing 20 g of glucosamine and 130g of lentinan, adding into 1000g of water, controlling the pH value to be 6-6.5, and heating at 50 ℃ for 1.5 hours to form a glucosamine-active polysaccharide electrostatic compound;
(2) pasting: dispersing 130g of waxy potato starch into 1000g of water, and heating at 90-95 ℃ for 35 minutes to obtain waxy potato starch paste;
(3) mixing: mixing 1130g of glucosamine-active polysaccharide electrostatic compound with 1130g of waxy potato starch paste, and then stirring for 2.5 hours at the temperature of 55 ℃ and the speed of 400 rpm;
(4) adding: adding 250g of starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at 90-95 ℃ for 35 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Example 4
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: mixing 30g of glucosamine and 150g of lycium barbarum polysaccharide, adding 1000g of water, controlling the pH value to be 6-6.5, and heating at 50 ℃ for 1.5 hours to form a glucosamine-active polysaccharide electrostatic compound;
(2) pasting: dispersing 150g of waxy potato starch into 1000g of water, and heating at 90-95 ℃ for 35 minutes to obtain waxy potato starch paste;
(3) mixing: mixing 1150g of glucosamine-active polysaccharide electrostatic compound with 1150g of waxy potato starch paste, and then stirring for 2.5 hours at the temperature of 55 ℃ and the speed of 400 rpm;
(4) adding: adding 250g of starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at 90-95 ℃ for 35 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Comparative example 1
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: adding 130g lentinan into 1000g water, controlling pH at 6-6.5, heating at 50 deg.C for 1.5 hr to form glucosamine-active polysaccharide electrostatic complex;
(2) pasting: dispersing 130g of waxy potato starch into 1000g of water, and heating at 90-95 ℃ for 35 minutes to obtain waxy potato starch paste;
(3) mixing: mixing 1130g of glucosamine-active polysaccharide electrostatic compound with 1130g of waxy potato starch paste, and then stirring for 2.5 hours at the temperature of 55 ℃ and the speed of 400 rpm;
(4) adding: adding 250g of starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at 90-95 ℃ for 35 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Comparative example 2
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: mixing 20 g of glucosamine and 130g of lentinan, adding into 1000g of water, controlling the pH value to be 6-6.5, and heating at 50 ℃ for 1.5 hours to form a glucosamine-active polysaccharide electrostatic compound; then stirring for 2.5 hours at the conditions of 55 ℃ and 400 rpm;
(2) adding: adding 250g of starch into the mixed liquor obtained in the step (1), and fully stirring to suspend the starch in the mixed liquor;
(3) heating: and (3) heating the mixed solution obtained in the step (2) at 90-95 ℃ for 35 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Comparative example 3
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: mixing 20 g of glucosamine and 130g of lentinan, adding into 1000g of water, controlling the pH value to be 6-6.5, and heating at 50 ℃ for 1.5 hours to form a glucosamine-active polysaccharide electrostatic compound;
(2) pasting: dispersing 130g of waxy potato starch into 1000g of water;
(3) mixing: mixing 1130g of glucosamine-active polysaccharide electrostatic compound with 1130g of waxy potato starch, and then stirring for 2.5 hours at the temperature of 55 ℃ and the speed of 400 rpm;
(4) adding: adding 250g of starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at 90-95 ℃ for 35 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Comparative example 4
A method for preparing starch gel rich in active polysaccharide comprises the following steps:
(1) dissolving: adding 30g of glucosamine into 1000g of water, controlling the pH value to be 6-6.5, and heating for 1.5 hours at the temperature of 50 ℃ to form a glucosamine-active polysaccharide electrostatic complex;
(2) pasting: dispersing 150g of waxy potato starch into 1000g of water, and heating at 90-95 ℃ for 35 minutes to obtain waxy potato starch paste;
(3) mixing: mixing 1030g of glucosamine-active polysaccharide electrostatic compound with 1030g of waxy potato starch paste, and stirring for 2.5 hours at 55 ℃ and 400 rpm;
(4) adding: adding 250g of starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at 90-95 ℃ for 35 minutes, and cooling and forming to obtain the starch gel rich in active polysaccharide.
Examples of the effects of the invention
The starch gel products prepared in examples 1 to 4 and comparative examples 1 to 4 were analyzed for their properties as shown in Table 1.
TABLE 1 Properties of starch gels of active polysaccharides prepared in examples 1-4 and comparative examples 1-4
Claims (6)
1. The starch gel rich in active polysaccharide is characterized by comprising the following raw materials in parts by weight: 20-30 parts of starch, 1-3 parts of glucosamine, 10-15 parts of active polysaccharide and 10-15 parts of waxy potato starch.
2. The reactive polysaccharide-rich starch gel of claim 1, wherein said starch comprises: mung bean starch, pea starch, potato starch or sweet potato starch.
3. The active polysaccharide-rich starch gel of claim 1, wherein the active polysaccharide is an acidic polysaccharide.
4. The starch gel rich in active polysaccharide of claim 1 or 3, wherein the active polysaccharide is lycium barbarum polysaccharide, lentinan polysaccharide or tea polysaccharide.
5. A process for the preparation of a starch gel enriched in active polysaccharides as claimed in claim 1, characterized in that it comprises the following steps:
(1) dissolving: mixing glucosamine and active polysaccharide, adding 100 parts of water, controlling the pH value at 6-6.5, and heating at 50 ℃ for 1-2 hours to form a glucosamine-active polysaccharide electrostatic compound;
(2) pasting: dispersing waxy potato starch into 100 parts of water, and heating at 90-95 deg.C for 30-40 min to obtain waxy potato starch paste;
(3) mixing: mixing the glucosamine-active polysaccharide electrostatic compound solution with the waxy potato starch paste according to the ratio of 1:1, and then stirring for 2-3 hours at the temperature of 50-60 ℃ and the speed of 300-500 rpm;
(4) adding: adding starch into the mixed solution obtained after mixing in the step (3), and fully stirring to suspend the starch in the mixed solution;
(5) heating: and (4) heating the mixed solution obtained in the step (4) at the temperature of 90-95 ℃ for 30-40 minutes, and cooling and forming to obtain the starch gel rich in the active polysaccharide.
6. Use of the starch gel rich in active polysaccharides prepared by the process of claim 5 for the preparation of a therapeutic vermicelli, bean vermicelli, sheet jelly or rice flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010800652.9A CN111938137B (en) | 2020-08-11 | 2020-08-11 | Starch gel rich in active polysaccharide and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010800652.9A CN111938137B (en) | 2020-08-11 | 2020-08-11 | Starch gel rich in active polysaccharide and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111938137A true CN111938137A (en) | 2020-11-17 |
| CN111938137B CN111938137B (en) | 2022-12-02 |
Family
ID=73332639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010800652.9A Active CN111938137B (en) | 2020-08-11 | 2020-08-11 | Starch gel rich in active polysaccharide and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111938137B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433302A (en) * | 2008-12-17 | 2009-05-20 | 合肥工业大学 | Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same |
| CN102960655A (en) * | 2012-11-20 | 2013-03-13 | 成冠辉 | Cooking-resistant vanadium-free vermicelli and preparation technology thereof |
| CN108201119A (en) * | 2016-12-19 | 2018-06-26 | 吉林农业大学 | A kind of composite modified edible starch film of functional polysaccharide matter |
-
2020
- 2020-08-11 CN CN202010800652.9A patent/CN111938137B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433302A (en) * | 2008-12-17 | 2009-05-20 | 合肥工业大学 | Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same |
| CN102960655A (en) * | 2012-11-20 | 2013-03-13 | 成冠辉 | Cooking-resistant vanadium-free vermicelli and preparation technology thereof |
| CN108201119A (en) * | 2016-12-19 | 2018-06-26 | 吉林农业大学 | A kind of composite modified edible starch film of functional polysaccharide matter |
Non-Patent Citations (1)
| Title |
|---|
| 梁钦，等: "茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响", 《茶叶科学》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111938137B (en) | 2022-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tang et al. | Improving method, properties and application of polysaccharide as emulsifier | |
| WO2019233336A1 (en) | Potato-based nutritional recombinant rice formula and preparation method therefor | |
| CA2568944A1 (en) | Starch treatment process | |
| CN105394720B (en) | A kind of potato fermentation sauce and its preparation process | |
| CN102987301B (en) | Canna edulis ker composite nutritive vermicelli and preparation method thereof | |
| CN104366260A (en) | Starch-based high-dietary-fiber mixing powder and preparation method thereof | |
| JP2018521656A (en) | Application of bacterial cellulose and potato vermicelli and its production method | |
| EP0020096B1 (en) | Modified starches and their production | |
| CN108178844B (en) | Hydroxypropyl cassava starch-zein compound and preparation method thereof | |
| Wang et al. | Effect of polysaccharide addition on food physical properties: A review | |
| CN102934778B (en) | Cassava and sweet potato nutritious vermicelli and preparation method thereof | |
| CN107467490A (en) | A kind of highland barley bran food fibre powder rich in dietary fiber | |
| KR101985655B1 (en) | Method for production of rice snack with dodam rice contained high-amylose including resistant starch | |
| CN102058044A (en) | Method for preparing lily starch-gum complex | |
| Tahmouzi et al. | Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action | |
| CN111938137B (en) | Starch gel rich in active polysaccharide and preparation method and application thereof | |
| KR101945855B1 (en) | Method for production of rice noodle with dodam rice contained high-amylose including resistant starch | |
| CN104381556A (en) | Konjac jelly and production technology thereof | |
| CN104543670A (en) | Preparation method of seaweed pearls | |
| CN102258179A (en) | Method for preparing high-fiber and low-viscosity konjac cellulose meal | |
| JP4156994B2 (en) | Method for producing low-fat fiber-reinforced snack and thus obtained snack | |
| CN111466522A (en) | Bread crumbs with uniform particles and low oil absorption and preparation method thereof | |
| CN111202235A (en) | New application of sodium polyacrylate in modified starch or starch-based food | |
| Kapelko‐Żeberska et al. | Physically and chemically modified starches in food and non‐food industries | |
| Sarkar et al. | Isolation of starches from non-conventional sources of north-eastern region of India |
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 |