CN112390899A - Preparation method of blend of pregelatinized starch and pachyman alkaline hydrolysis fragment and application of blend in weight-reducing meal replacement food - Google Patents
Preparation method of blend of pregelatinized starch and pachyman alkaline hydrolysis fragment and application of blend in weight-reducing meal replacement food Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
Abstract
The invention provides a preparation method of a blend of pregelatinized starch and pachyman alkaline hydrolysis fragments and application of the blend in weight-reducing meal replacement food, and relates to the technical field of slow-digestion starch preparation. The pre-gelatinized corn and potato starch are respectively sheared with the pachyman alkaline hydrolysis fragments according to a certain mass ratio by a wall breaking machine to form a blend, and an in-vitro digestibility experiment is carried out on the blend, and the experimental result shows that the blend has better anti-digestibility performance, can maintain the stable state of postprandial blood sugar for human healthy diet and has good weight-reducing effect. Mixing the blend of the pregelatinized starch and the basic hydrolysis fragment of pachyman with whole wheat flour, adding water, stirring, kneading into dough, molding in a mold, and baking in an oven to obtain the weight-reducing meal-replacement biscuit. The preparation method of the blend of the pregelatinized starch and the pachyman alkaline hydrolysis fragment is safe and environment-friendly, the raw materials are green and natural, the blood sugar reducing effect is obvious, and the blend has good application prospect in the aspect of preparing weight-reducing meal-replacing food.
Description
Technical Field
The invention belongs to the field of food, and relates to a preparation method of a blend of pregelatinized starch and pachyman alkaline hydrolysis fragments and application of the blend in weight-reducing meal replacement food.
Background
More than 80% of the substances in the grains are carbohydrates, wherein the proportion of starch is 70-90%. Starch is an indispensable component in daily diet, is a main substance for energy supply, and is also an important ingredient in many processed foods. The digestibility of starch is closely related to the health of a human body, the fast digestion speed of starch can lead the postprandial blood sugar level to be rapidly increased, so that the insulin resistance is triggered, the blood sugar is insensitive to the stimulation of the insulin, the blood sugar is always in a high level, the secretion of the insulin is promoted to be increased, and the insulin promotes the synthesis of fat and inhibits the decomposition of the fat, so that the generation of the obesity of the human body is caused. In addition, rapid elevation of blood glucose may induce diabetes and cardiovascular diseases, etc., and postprandial hyperglycemia plays a direct pathogenic role in the development of these diseases.
Poria Cocos (Poria Cocos) is a traditional medicinal material with homology of medicine and food in traditional Chinese medicine, is dried sclerotium of Wolf of Poria Cocos (Schw.) belonging to the family Polyporaceae, has mild drug property and sweet taste, has the effects of promoting diuresis, eliminating dampness, strengthening spleen, calming heart, tranquilizing mind and the like, can be blended with various medicines, and has the theory of 'ten prescriptions and nine Poria Cocos' in traditional Chinese medicine formulas. Pachyman (Pachyman) is the main medicinal active component of Poria, and has a content of above 80%, and can be further divided into water-soluble polysaccharide (content of about 2%) and alkali-soluble polysaccharide, mainly alkali-soluble polysaccharide, and its main structure is beta- (1, 3) -D-glucan. Studies have shown that beta-glucan can inhibit starch hydrolysis, significantly reduce the release rate and extent of reducing sugars in starch, thereby controlling the Glycemic Index (GI) of food, and reduce the postprandial Glycemic response of food (Wang Q, Ellis P R. Oat beta-glucan: physical-chemical characteristics in relation to blood-glucose and cholesterol-lowering properties [ J ]. British Journal of Nutrition, 2014, 112 (Supl 2): S4-S13). In 2011, the European Food Safety Authority (EFSA) issued a statement: ingestion of 30g of carbohydrate together with 4g of cereal beta-glucan helps to reduce the postprandial glycemic response and this is associated with delayed gastric emptying, increased satiety etc.
From a nutritional point of view, starch can be classified into fast-digestion starch (RDS), slow-digestion starch (SDS), and Resistant Starch (RS). Resistant starch refers to starch that is not digested and absorbed in the human small intestine, but is partially fermented by intestinal microorganisms in the large intestine; fast digestible starch refers to starch that can be rapidly (< 20min) digested and absorbed in the small intestine; slowly digestible starch refers to starch that is completely digested and absorbed in the small intestine but at a slower rate (20 min-120 min).
After the pre-gelatinized starch and the pachyman alkaline hydrolysis fragment blend is sheared and compounded by adopting a wall-breaking method, the total expression is that the content of fast-digestion starch is reduced, and the content of slow-digestion starch or resistant starch is increased, so that the rapid rise of postprandial blood sugar is improved, the starch is slowly digested at low speed and continuously, and the effect of losing weight is achieved. Meanwhile, the pachyman can be used as a natural antioxidant in food, so that the use of other additives is reduced, and other health-care effects can be exerted. Therefore, the blend of the pregelatinized starch and the pachyman alkaline hydrolysis fragment is a natural, effective and healthy weight-reducing meal-replacing food.
Disclosure of Invention
The invention aims to prepare a blend of pregelatinized starch and pachyman alkaline hydrolysis fragments by a wall-breaking method, and apply the blend to weight-reducing meal-replacing food.
In order to achieve the purpose, the invention adopts the following technical scheme:
the preparation of the blend of the pregelatinized starch and the pachyman alkaline hydrolysis fragment adopts a wall breaking method, and comprises the following specific operation steps:
(1) peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder;
(2) adding Poria powder and purified water at a mass ratio of 1: 20 into an extraction tank, heating and refluxing at 100 deg.C in water bath for 2 hr, and filtering to obtain pachyman;
(3) adding 0.5-2.0 mol/L NaOH solution into the pachyman obtained in the step (2) according to the proportion of 15mL of alkali liquor per gram of pachyman, stirring and hydrolyzing for 1h at 10 ℃, neutralizing with hydrochloric acid, washing for 3 times with hot water at 40-50 ℃, and carrying out vacuum freeze drying to obtain pachyman alkaline hydrolysis fragments;
(4) adding the pre-gelatinized starch and the pachyman alkaline hydrolysis fragment into a wall breaking machine according to the mass ratio of 20: 1-5, adding purified water 20 times of the pre-gelatinized starch, carrying out high-speed shearing and mixing treatment at a rotating speed of 9000r/min for a certain time, transferring the treated substance to a tray, and carrying out freeze drying at-80 ℃ to obtain a blend of the pre-gelatinized starch and the pachyman alkaline hydrolysis fragment.
Preparing the weight-losing meal-replacing biscuit: mixing 20g of the prepared pregelatinized starch, the pachyman alkaline hydrolysis fragment blend and 180g of whole wheat flour, uniformly stirring with pure drinking water, kneading into a dough, putting into a mold for extrusion molding, putting into an oven for baking at 190 ℃ for 20min, taking out and cooling to obtain the pregelatinized starch, pachyman alkaline hydrolysis fragment weight-losing meal replacement biscuit.
Experiments show that the digestibility of the blend of the pregelatinized starch and the pachyman alkaline hydrolysis fragment is lower than that of the pregelatinized starch, and the amount of glucose hydrolyzed by enzyme is reduced and the digestibility is reduced along with the increase of the dry weight content of the pachyman alkaline hydrolysis fragment, so that the blend of the pregelatinized starch and the pachyman alkaline hydrolysis fragment has the function of inhibiting the starch digestion. Therefore, the blend of the pregelatinized starch and the pachyman alkaline hydrolysis fragment can be used for preparing the weight-reducing meal replacement food.
The invention has the advantages and positive effects that:
1) the raw material adopted by the invention is starch which is an indispensable component in the dietary structure of people, and the starch has the characteristics of high yield, low price, convenience, easy obtainment and the like. After the starch and the pachyman alkaline hydrolysis segment are blended, certain defects of natural starch can be overcome, and the effects of improving gelatinization, controlling rheology, keeping moisture, inhibiting dehydration and the like are achieved, so that the processing performance of the product is improved.
2) The preparation method adopted by the invention is a wall breaking method, and the wall breaking method has the advantages of simple operation, low cost, environmental friendliness and the like.
3) The blend of the pregelatinized starch and the alkaline hydrolysis fragment of pachyman has good stability, and can effectively inhibit the starch from being rapidly digested, reduce the postprandial blood sugar level and inhibit obesity.
4) Compared with the pure pachyman, the blend of the pregelatinized starch and the basic hydrolysis fragment of the pachyman has the advantages of improving the dispersity of the polysaccharide, reducing the crystallinity, greatly increasing the surface activity, improving the bioavailability, improving the properties of fat solubility, water solubility and the like, and fully playing the health care effect of the pachyman in vivo.
Drawings
FIG. 1 is a schematic structural diagram of amylose (A) and amylopectin (B);
FIG. 2 scanning electron micrographs of an alkali hydrolyzed fragment of pachyman (A), pregelatinized corn starch (B1), a blend of pregelatinized corn starch and an alkali hydrolyzed fragment of pachyman (B2), pregelatinized potato starch (C1), a blend of pregelatinized potato starch and an alkali hydrolyzed fragment of pachyman (C2);
FIG. 3 Infrared Spectrum of the alkaline hydrolysis fragment of pachyman (A), pregelatinized corn starch (B1), blends of pregelatinized corn starch and the alkaline hydrolysis fragment of pachyman (B2), pregelatinized potato starch (C1), blends of pregelatinized potato starch and the alkaline hydrolysis fragment of pachyman (C2);
FIG. 4 thermogravimetric analysis curves of the alkali hydrolyzed fragments of pachyman (A), pregelatinized corn starch (B1), blends of pregelatinized corn starch with alkali hydrolyzed fragments of pachyman (B2), pregelatinized potato starch (C1), blends of pregelatinized potato starch with alkali hydrolyzed fragments of pachyman (C2);
FIG. 5 digestibility of pregelatinized corn starch (A1), a blend of pregelatinized corn starch and an alkaline hydrolysis fragment of pachyman (A2), pregelatinized potato starch (B1), and a blend of pregelatinized potato starch and an alkaline hydrolysis fragment of pachyman (B2).
Detailed Description
The following detailed description of the embodiments of the present invention is provided in conjunction with the accompanying drawings, and it should be noted that the embodiments are provided for understanding the present invention, and are not intended to limit the scope of the present invention.
The following experimental procedures were applied throughout the examples:
the method for determining the digestibility of the blend of the pregelatinized starch and the pachyman alkaline hydrolysis fragment along with the enzymolysis time comprises the following steps:
(1) in order to ensure consistent starch quality, samples were taken based on the amount of 200mg of starch in the blend, considering that the difference in the amount of alkaline hydrolysis fragments of pachyman in the blend resulted in differences in the amount of starch used for digestion. The weighed blend sample was added to a dialysis bag, 20mL of phosphate buffer (pH5.2) was added thereto, and after mixing uniformly, both ends of the dialysis bag were fastened with a rubber band and placed in a conical flask containing 80mL of phosphate buffer.
(2) The conical flask containing the blend buffer liquid is put on a constant temperature shaking bed and is balanced for 5min under the conditions of 37 ℃ and 110 r/min.
(3) After equilibration, the dialysis bag containing the sample solution was opened, 4 zirconia balls (diameter. phi.5), alpha-amylase (10mL, 300U/mL) and glucoamylase (1mL, 200U/mL) were added thereto, the dialysis bag was tightened again, placed back in the original flask, and the mouth of the flask was sealed with a preservative film.
(4) The conical flask is arranged on a constant temperature shaking bed, 2mL of samples are taken every half hour for 0-4.5 h, and the samples are timely supplemented by equal volume of phosphate buffer solution.
(5) The absorbance of the sample solution was measured by the DNS method, and the digestibility was calculated by the external standard method according to the equation Y of the standard calibration curve for glucose (1.3828X-0.0043).
The invention is further illustrated below with reference to examples:
example 1:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 0.5mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 40 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pregelatinized corn starch and 1g of pachyman alkaline hydrolysis fragment, adding into a wall breaking machine, adding 400mL of purified water, shearing and mixing at a high speed of 9000r/min for 40min, transferring the treated product to a tray, and freeze-drying at-80 ℃ to obtain a blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment.
Through the determination of the digestibility, the digestibility of the pregelatinized corn starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 52.86%, and the digestibility of the blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment is 48.16%.
Example 2:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 0.5mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 40 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pregelatinized corn starch and 3g of pachyman alkaline hydrolysis fragment, adding into a wall breaking machine, adding 400mL of purified water, shearing and mixing at a high speed of 9000r/min for 40min, transferring the treated product to a tray, and freeze-drying at-80 ℃ to obtain a blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment.
Through the determination of the digestibility, the digestibility of the pregelatinized corn starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 52.86%, and the digestibility of the blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment is 45.01%.
Example 3:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 0.5mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 40 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pregelatinized corn starch and 5g of pachyman alkaline hydrolysis fragment, adding into a wall breaking machine, adding 400mL of purified water, shearing and mixing at a high speed of 9000r/min for 40min, transferring the treated product to a tray, and freeze-drying at-80 ℃ to obtain a blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment.
Through the determination of the digestibility, the digestibility of the pregelatinized corn starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 52.86%, and the digestibility of the blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment is 43.93%.
Example 4:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 1.0mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 40 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pregelatinized corn starch and 5g of pachyman alkaline hydrolysis fragment, adding into a wall breaking machine, adding 400mL of purified water, shearing and mixing at a high speed of 9000r/min for 40min, transferring the treated product to a tray, and freeze-drying at-80 ℃ to obtain a blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment.
Through the determination of the digestibility, the digestibility of the pregelatinized corn starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 52.86%, and the digestibility of the blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment is 43.55%.
Example 5:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 1.0mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 50 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pregelatinized corn starch and 5g of pachyman alkaline hydrolysis fragment, adding into a wall breaking machine, adding 400mL of purified water, shearing and mixing at a high speed of 9000r/min for 60min, transferring the treated product to a tray, and freeze-drying at-80 ℃ to obtain a blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment.
Through the determination of the digestibility, the digestibility of the pregelatinized corn starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 52.86%, and the digestibility of the blend of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment is 41.61%.
Example 6:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 1.0mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 40 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pre-gelatinized potato starch and 5g of pachyman alkali hydrolysis fragments, adding into a wall breaking machine, adding 400mL of purified water, carrying out high-speed shearing and mixing treatment at a rotating speed of 9000r/min for 60min, transferring the treated matter to a tray, and carrying out freeze drying at-80 ℃ to obtain a blend of the pre-gelatinized potato starch and the pachyman alkali hydrolysis fragments.
The determination of the digestibility shows that the digestibility of the pregelatinized potato starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 42.13 percent, and the digestibility of the blend of the pregelatinized potato starch and the pachyman alkaline hydrolysis fragment is 37.74 percent.
Example 7:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 1.5mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 40 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pre-gelatinized potato starch and 5g of pachyman alkali hydrolysis fragments, adding into a wall breaking machine, adding 400mL of purified water, carrying out high-speed shearing and mixing treatment at a rotating speed of 9000r/min for 60min, transferring the treated matter to a tray, and carrying out freeze drying at-80 ℃ to obtain a blend of the pre-gelatinized potato starch and the pachyman alkali hydrolysis fragments.
The determination of the digestibility shows that the digestibility of the pregelatinized potato starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 42.13 percent, and the digestibility of the blend of the pregelatinized potato starch and the pachyman alkaline hydrolysis fragment is 37.07 percent.
Example 8:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 2.0mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 40 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pre-gelatinized potato starch and 5g of pachyman alkali hydrolysis fragments, adding into a wall breaking machine, adding 400mL of purified water, carrying out high-speed shearing and mixing treatment at a rotating speed of 9000r/min for 60min, transferring the treated matter to a tray, and carrying out freeze drying at-80 ℃ to obtain a blend of the pre-gelatinized potato starch and the pachyman alkali hydrolysis fragments.
The determination of the digestibility shows that the digestibility of the pregelatinized potato starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 42.13 percent, and the digestibility of the blend of the pregelatinized potato starch and the pachyman alkaline hydrolysis fragment is 34.89 percent.
Example 9:
peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder; weighing 100g Poria powder in an extraction tank, adding 2L purified water, heating and refluxing at 100 deg.C water bath temperature for 2 hr, and filtering to obtain pachyman; weighing 10g pachyman in a beaker, adding 150mL of 2.0mol/L NaOH solution, stirring and hydrolyzing at 10 ℃ for 1h, neutralizing with hydrochloric acid, washing with hot water at 50 ℃ for 3 times, and freeze-drying in vacuum to obtain basic hydrolysis fragments of pachyman; respectively weighing 20g of pre-gelatinized potato starch and 5g of pachyman alkali hydrolysis fragments, adding into a wall breaking machine, adding 400mL of purified water, carrying out high-speed shearing mixing treatment at a rotating speed of 9000r/min for 80min, transferring the treated matter to a tray, and carrying out freeze drying at-80 ℃ to obtain a blend of the pre-gelatinized potato starch and the pachyman alkali hydrolysis fragments.
The determination of the digestibility shows that the digestibility of the pregelatinized potato starch without adding the pachyman alkaline hydrolysis fragment for wall breaking is 42.13 percent, and the digestibility of the blend of the pregelatinized potato starch and the pachyman alkaline hydrolysis fragment is 33.90 percent.
Example 10:
weighing 20g of blend powder of the pregelatinized corn starch and the pachyman alkaline hydrolysis fragment, adding 180g of whole wheat flour, mixing, stirring uniformly with pure drinking water, kneading into a dough, putting into a mold for extrusion molding, putting into an oven for baking at 190 ℃ for 20min, taking out, cooling to room temperature, and obtaining the pregelatinized corn starch and pachyman alkaline hydrolysis fragment weight-reducing meal replacement biscuit.
Example 11:
weighing 20g of pre-gelatinized potato starch and pachyman alkaline hydrolysis fragment blend powder, adding 180g of whole wheat flour, mixing, stirring uniformly with pure drinking water, kneading into a dough, putting into a mold for extrusion molding, putting into an oven for baking at 190 ℃ for 20min, taking out, cooling to room temperature, and thus obtaining the pre-gelatinized potato starch and pachyman alkaline hydrolysis fragment weight-reducing meal-replacement biscuit.
The above embodiments are only preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention are all equivalent substitutions and are included in the protection scope of the present invention.
Claims (5)
1. A preparation method of a blend of pregelatinized starch and pachyman alkaline hydrolysis fragments and application thereof in weight-reducing meal replacement food are characterized by comprising the following steps:
(1) peeling Poria sclerotium, cutting into pieces, pulverizing, and sieving with 60 mesh sieve to obtain Poria powder;
(2) adding Poria powder and purified water at a mass ratio of 1: 20 into an extraction tank, heating and refluxing at 100 deg.C in water bath for 2 hr, and filtering to obtain pachyman;
(3) adding the pachyman obtained in the step (2) into NaOH solution according to the proportion of 15mL of alkali liquor per gram of pachyman, stirring and hydrolyzing for 1h at 10 ℃, neutralizing with hydrochloric acid, washing for 3 times with hot water, and carrying out vacuum freeze drying to obtain pachyman alkaline hydrolysis fragments;
(4) adding the pre-gelatinized starch and the pachyman alkaline hydrolysis fragment into a wall breaking machine according to the mass ratio of 20: 1-5, adding purified water 20 times of the pre-gelatinized starch, carrying out high-speed shearing and mixing treatment at a rotating speed of 9000r/min for a certain time, transferring the treated substance to a tray, and carrying out freeze drying at-80 ℃ to obtain a blend of the pre-gelatinized starch and the pachyman alkaline hydrolysis fragment.
2. The method for preparing the blend of pregelatinized starch and the basic hydrolysis fraction of pachyman according to claim 1, wherein the concentration of the NaOH solution in the step (3) is 0.5-2.0 mol/L, the temperature of hot water is 40-50 ℃, and the amount of washing hot water is 20mL per gram of basic hydrolysis fraction of pachyman.
3. The method for preparing the blend of pregelatinized starch and the alkaline hydrolysis fraction of pachyman according to claim 1, wherein the high-speed shearing and mixing treatment time in step (4) is 40-80 min.
4. The method of claim 1, wherein the blend of pregelatinized corn starch and the alkaline hydrolysis fragment of pachyman is selected from the group consisting of pregelatinized corn starch and pregelatinized potato starch.
5. The method for preparing the blend of the pregelatinized starch and the basic hydrolyzed fragment of pachyman and the application thereof in the weight-reducing meal-replacing food as claimed in claim 1, wherein the blend of the pregelatinized starch and the basic hydrolyzed fragment of pachyman can be used for processing the weight-reducing meal-replacing food, the blend of the pregelatinized starch and the basic hydrolyzed fragment of pachyman is mixed with whole wheat flour, water is added for stirring uniformly, the mixture is kneaded into a dough shape and then is put into a mold, and the dough is baked in an oven at 190 ℃ to prepare the biscuit.
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| CN113841883A (en) * | 2021-09-30 | 2021-12-28 | 天津科技大学 | Preparation method of starch-medlar pigment compound |
| CN113845604A (en) * | 2021-09-30 | 2021-12-28 | 天津科技大学 | Method for preparing superfine pachyman by ball milling technology and application of superfine pachyman in inhibiting rice starch digestion |
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| CN113845604A (en) * | 2021-09-30 | 2021-12-28 | 天津科技大学 | Method for preparing superfine pachyman by ball milling technology and application of superfine pachyman in inhibiting rice starch digestion |
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