CN112646848A - Preparation method of potato starch with resistance increasing and digestibility - Google Patents
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Abstract
The invention discloses a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps: preparing potato crude starch, adding deionized water into the potato crude starch to prepare a potato starch emulsion; treating the potato starch emulsion by heating and microfluidization, and spray-drying to obtain starch precipitate a; adding deionized water into the starch precipitate a, sequentially performing radio frequency/microwave treatment, high temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, and separating to obtain a supernatant and a starch precipitate b; processing the starch precipitate b to obtain starch b; filtering the supernatant, and processing to obtain starch a. The invention firstly pretreats starch by heating and microfluidization, then obtains resistant starch and digestible starch by radio frequency/microwave treatment, high temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment simultaneously through separation treatment, and can be applied to food for diabetics and/or people with digestive disorder to eat.
Description
Technical Field
The invention relates to the technical field of starch processing, in particular to a preparation method of potato starch with resistance increasing and digestibility.
Background
Resistant Starch (RS) is a polysaccharide substance that is not digested and absorbed by the small intestine of healthy humans and can be fermented fully or partially by the biological flora in the colon to produce short chain fatty acids and other degradation products. The RS has the physiological function similar to dietary fiber, has the effects of regulating blood sugar, influencing lipid metabolism, preventing cardiovascular diseases, improving intestinal flora, promoting the proliferation of probiotics and the like, and has certain research and development values. The digestible starch refers to starch which can be digested and absorbed by human bodies quickly after being ingested and can cause blood sugar to rise quickly.
Currently, the RS can be prepared by heat treatment, debranching enzyme degradation treatment, radio frequency/microwave-water treatment, extrusion processing treatment, ultrasonic treatment and other methods, but the RS yield is generally low in the methods, and the preparation process is complicated. Furthermore, only resistant starch is often obtained and the raw materials are not used adequately.
Accordingly, it would be an urgent problem to provide a potato starch having increased resistance and easy digestibility, which is to be solved by the person skilled in the art.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing potato starch having increased resistance and easy digestibility by first pretreating the starch by heating and microfluidization to change the functionality of the starch such that it retains resistance while improving water binding properties; the heating of the substance by the radio frequency/microwave is completed by molecular friction and metal ion conduction, the heat distribution is uniform, the heating speed is high, the energy consumption is low, and the starch form, the molecular structure, the amylose content, the resistant starch content, the viscosity, the transparency, the solubility, the expansive force, the storage modulus, the loss modulus, the consistency coefficient and the flow characteristic index are modified after the treatment; through the high-temperature resistant alpha-amylase liquefaction treatment and the pullulanase debranching treatment, the amylose of the potato starch can be removed, the content of the amylose of the potato starch is increased, and the yield of the resistant starch is increased.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing potato starch having increased resistance and easy digestibility, comprising the steps of:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with a sodium hydroxide solution, pulping, filtering, centrifuging, drying to obtain crude potato starch, and adding deionized water into the crude potato starch to prepare a potato starch emulsion;
s2, treating the potato starch emulsion by heating and microfluidization, and spray-drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, sequentially performing radio frequency/microwave treatment, high-temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b at low temperature, dehydrating, drying, pulverizing, and sieving to obtain starch b;
s4, filtering the supernatant, drying the obtained precipitate, crushing and sieving to obtain the starch a.
The technical effect of adopting the technical scheme is as follows: the resistant starch and the digestible starch are simultaneously obtained through separation treatment, the potato starch treated by the method is non-toxic and harmless, the content of the resistant starch of the potato starch can be effectively increased, the digestible starch can be separated, and the potato starch can be applied to food for diabetics and/or people with digestive disorder to eat.
Preferably, in step S1, the concentration of the sodium hydroxide solution is 0.2%;
the feed-liquid ratio of the potatoes to the sodium hydroxide solution is 1: (4-6);
the rotation speed of the centrifugation is 3500-4000r/min, and the time is 10-15 minutes.
Preferably, in step S2, the heating and microfluidization process operates by: the potato starch is processed by applying pressure of 400-600Pa by microfluidization in a microfluidization chamber at 60-80 ℃.
The technical effect of adopting the technical scheme is as follows: the invention first pretreats the starch by heating and microfluidization to change the functionality of the starch, so that the resistance is maintained while the water binding performance is improved.
Preferably, in step S3, the rf/microwave processing operation is: processing 100-120s under the condition of power of 700-900W.
The technical effect of adopting the technical scheme is as follows: the invention is processed by radio frequency/microwave, the heating of the substance by the radio frequency/microwave is completed by molecular friction and metal ion conduction, the invention has the advantages of uniform heat distribution, high heating speed and low energy consumption, and the processed product can modify the starch form, molecular structure, amylose content, resistant starch content, viscosity, transparency, solubility, expansibility, storage modulus, loss modulus, consistency coefficient and flow characteristic index.
Preferably, in step S3, the dosage of the high temperature resistant alpha-amylase is 10-15CU/g dry starch, and the liquefaction time is 30-45 min.
Preferably, in step S3, the pullulanase is used in an amount of 0.10PUN (G)/g dry starch, and the debranching time is 24-48 h.
The technical effect of adopting the technical scheme is as follows: according to the invention, through the high-temperature resistant alpha-amylase liquefaction treatment and the pullulanase debranching treatment, the amylose of the potato starch can be removed, and the content of the amylose of the potato starch is increased, so that the yield of the resistant starch is increased.
Preferably, in step S3, the operation of the low-temperature aging process is: aging at 4-6 deg.C for 18-26 h.
Preferably, in steps S3 and S4, the drying is performed by hot air drying, specifically provided that: the temperature is 55-65 ℃, the wind speed is 2-3m/s, the drying time is 24-36 hours, the mixture is crushed after being dried, and the dried mixture is sieved by a 100-mesh and 120-mesh sieve.
The invention also provides potato starch with increased resistance and easy digestibility prepared by the preparation method, and application of the starch a in products of patients with dyspepsia and application of the starch b in products of patients with diabetes.
Compared with the prior art, the preparation method of the potato starch with increased resistance and easy digestibility, disclosed by the invention, has the following beneficial effects:
(1) the invention firstly pretreats starch through heating and microfluidization to change the functionality of the starch, so that the water binding performance of the starch is improved and the resistance is kept; the heating of the substance by the radio frequency/microwave is completed by molecular friction and metal ion conduction, the heat distribution is uniform, the heating speed is high, the energy consumption is low, and the starch form, the molecular structure, the amylose content, the resistant starch content, the viscosity, the transparency, the solubility, the expansive force, the storage modulus, the loss modulus, the consistency coefficient and the flow characteristic index are modified after the treatment; through the high-temperature resistant alpha-amylase liquefaction treatment and the pullulanase debranching treatment, the amylose of the potato starch can be removed, the content of the amylose of the potato starch is improved, and the yield of the resistant starch is increased.
(2) The resistant starch and the digestible starch are simultaneously obtained through separation treatment, the potato starch treated by the method is non-toxic and harmless, the content of the resistant starch of the potato starch can be effectively increased, the digestible starch can be separated, and the potato starch can be applied to food for diabetics and/or people with digestive disorder to eat.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a process flow diagram of a method for preparing a potato starch having increased resistance and digestibility according to an embodiment of the present invention.
FIG. 2 is a graph showing a standard curve of amylose content measurement in examples of the present invention.
FIG. 3 is a graph showing a standard curve of the resistant starch content test in the example of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the invention, all the raw materials such as potato, high-temperature resistant alpha-amylase, pullulanase and the like are common materials for a person skilled in the art, and the sodium hydroxide solution is prepared by adopting food-grade sodium hydroxide.
The embodiment of the invention provides a preparation method of potato starch with increased resistance and easy digestibility, which is shown in figure 1 and comprises the following steps:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with a sodium hydroxide solution, pulping, filtering, centrifuging, drying to obtain crude potato starch, and adding deionized water into the crude potato starch to prepare a potato starch emulsion;
s2, treating the potato starch emulsion by heating and microfluidization, and spray-drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, sequentially performing radio frequency/microwave treatment, high-temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b at low temperature, dehydrating, drying, pulverizing, and sieving to obtain starch b;
s4, filtering the supernatant, drying the obtained precipitate, crushing and sieving to obtain the starch a.
In order to further optimize the above technical solution, in step S1, the concentration of the sodium hydroxide solution is 0.2%;
the feed-liquid ratio of the potatoes to the sodium hydroxide solution is 1: (4-6);
the rotation speed of the centrifugation is 3500-.
In order to further optimize the above technical solution, in step S2, the operation of the heating and microfluidization process is: the potato starch is processed by applying pressure of 400-600Pa by microfluidization in a microfluidization chamber at 60-80 ℃.
In order to further optimize the above technical solution, in step S3, the operation of the rf/microwave processing is as follows: processing 100-120s under the condition of power of 700-900W.
In order to further optimize the technical scheme, in step S3, the dosage of the high-temperature resistant alpha-amylase is 10-15CU/g dry starch, and the liquefaction time is 30-45 min.
In order to further optimize the technical scheme, in step S3, the dosage of pullulanase is 0.10PUN (G)/g dry starch, and the debranching time is 24-48 h.
In order to further optimize the above technical solution, in step S3, the operation of the low temperature aging process is: aging at 4-6 deg.C for 18-26 h.
In order to further optimize the above technical solution, in steps S3 and S4, the drying is performed by hot air drying, and the specific conditions are as follows: the temperature is 55-65 ℃, the wind speed is 2-3m/s, the drying time is 24-36 hours, the mixture is crushed after being dried, and the dried mixture is sieved by a 100-mesh and 120-mesh sieve.
Example 1
The embodiment of the invention provides a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps:
s1, washing potatoes, peeling, cutting into pieces, mixing with 0.2% sodium hydroxide solution, pulping, filtering, centrifuging at 3700r/min for 12 minutes, drying to obtain crude potato starch, adding deionized water into the crude potato starch to prepare potato starch emulsion, wherein the ratio of potato to sodium hydroxide solution is 1: 5;
s2, treating the potato starch by the potato starch emulsion at the temperature of 80 ℃ and under the action of microfluidization in a microfluidization chamber under the action of 500Pa, and after the treatment of heating and microfluidization, spray-drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, performing radio frequency/microwave treatment for 110S under the condition that the power is 800W, adding 13CU/g of high-temperature-resistant alpha-amylase of dry starch, performing liquefaction treatment for 40min, adding 0.10PUN (G)/g of pullulanase of dry starch, performing debranching treatment for 36h, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b for 24h at the temperature of 5 ℃, dehydrating, drying for 30 h at the temperature of 60 ℃ and the wind speed of 2m/s, crushing after drying, and sieving with a 110-mesh sieve to obtain starch b;
s4, filtering the supernatant, aging the obtained precipitate for 24 hours at the temperature of 5 ℃, dehydrating, drying for 30 hours at the temperature of 60 ℃ and the wind speed of 2m/S, crushing after drying, and sieving with a 110-mesh sieve to obtain the starch a.
Example 2
The embodiment of the invention provides a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with 0.2% sodium hydroxide solution, pulping, filtering, centrifuging at the rotation speed of 4000r/min for 15 minutes, drying to obtain crude potato starch, adding deionized water into the crude potato starch to prepare a potato starch emulsion, wherein the material-to-liquid ratio of the potatoes to the sodium hydroxide solution is 1: 6;
s2, treating the potato starch by the potato starch emulsion at the temperature of 100 ℃ and under the action of microfluidization through a microfluidization chamber under the action of 400Pa, and after the treatment of heating and microfluidization, spray-drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, performing radio frequency/microwave treatment for 120S under the condition that the power is 700W, adding high-temperature resistant alpha-amylase of 15CU/g dry starch, performing liquefaction treatment for 30min, adding pullulanase of 0.10PUN (G)/g dry starch, performing debranching treatment for 48h, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b for 26h at 6 ℃, dehydrating, drying for 36h at 55 ℃ and 2m/s, crushing after drying, and sieving with a 120-mesh sieve to obtain starch b;
s4, filtering the supernatant, aging the obtained precipitate for 26h at the temperature of 6 ℃, dehydrating, drying for 36h at the temperature of 55 ℃ and the wind speed of 2m/S, crushing after drying, and sieving with a 120-mesh sieve to obtain the starch a.
Example 3
The embodiment of the invention provides a preparation method of potato starch with resistance increasing and digestibility, which comprises the following steps:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with 0.2% sodium hydroxide solution, pulping, filtering, centrifuging at a rotation speed of 3500r/min for 10 minutes, drying to obtain crude potato starch, adding deionized water into the crude potato starch to prepare a potato starch emulsion, wherein the material-to-liquid ratio of the potatoes to the sodium hydroxide solution is 1: 4;
s2, treating the potato starch by the potato starch emulsion at the temperature of 60 ℃ and by applying pressure of 600Pa through microfluidization in a microfluidization chamber, and after the treatment through heating and microfluidization, spray drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, performing radio frequency/microwave treatment for 100S under the condition that the power is 900W, adding 10CU/g of high-temperature-resistant alpha-amylase of dry starch, performing liquefaction treatment for 45min, adding 0.10PUN (G)/g of pullulanase of dry starch, performing debranching treatment for 24h, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b for 18h at the temperature of 4 ℃, dehydrating, drying for 24h at the temperature of 65 ℃ and the wind speed of 3m/s, crushing after drying, and sieving with a 100-mesh sieve to obtain starch b;
s4, filtering the supernatant, aging the obtained precipitate for 18h at the temperature of 4 ℃, dehydrating, drying for 24h at the temperature of 65 ℃ and the wind speed of 3m/S, crushing after drying, and sieving with a 100-mesh sieve to obtain the starch a.
Comparative example 1
This comparative example was prepared substantially identically to example 1, except that: the processing in step S2 is not performed.
Comparative example 2
This comparative example was prepared substantially identically to example 1, except that: the step S3 is performed by using a conventional microwave method, specifically, the processing is performed for 100-120S under the condition of power of 700-900W.
Comparative example 3
This comparative example was prepared substantially identically to example 1, except that: in step S3, the debranching treatment was performed using pullulanase alone.
To further illustrate the technical effects of the present invention, tests were conducted on the starches a and b obtained in examples 1 to 3 and comparative examples 1 to 3.
Firstly, testing the amylose content and the resistant starch content in the starch b.
The amylose content detection method comprises the following steps: the determination is carried out with reference to GB/T15683-1995, determination of the content of rice amylose.
(1) Preparing standard solution: amylose standard solution: weighing 100mg amylose standard sample in a 100mL beaker, adding 1.0mL absolute ethyl alcohol to wet the sample, adding 9.0mL1mol/L sodium hydroxide solution, storing overnight at room temperature for 24h, transferring into a 100mL volumetric flask, and diluting to 100mL with distilled water to obtain 1mg/mL standard solution. Sample solution to be tested: the amylose standard sample is changed into a starch sample to be detected, and the preparation method is the same as the above. Blank test: the sample solution was replaced with 2.5mL of 0.09mol/L sodium hydroxide solution, and the preparation method was the same as above.
(2) Drawing a correction curve: standard amylose with certain volume is dispersed into 2.0mL0.09mol/L sodium hydroxide solution according to different proportions and is mixed evenly to prepare standard series solution. Accurately transferring 2.5mL of standard series solution into a 50mL colorimetric tube, adding 25mL of water and 0.5mL of 1mol/L acetic acid solution into the colorimetric tube in advance, uniformly mixing, adding 1.0mL of iodine reagent, adding water to a scale, plugging a plug, shaking uniformly, standing for 20min, and developing. Zeroing the blank sample solution with a spectrophotometer, measuring absorbance at 620nm, and drawing a standard curve (as shown in FIG. 2) with the absorbance as ordinate and amylose content as abscissa, wherein the standard curve equation is as follows: y is 0.089x +0.0357, R2＝0.9998。
(3) And (3) sample determination: 2.5mL of the starch C sample solution was accurately transferred to a 50mL cuvette containing 25mL of water, the procedure of the previous step of plotting the calibration curve of (2) above, the absorbance value was measured at 620nm, each sample was measured in triplicate, and the results are shown in Table 1.
The method for detecting the content of the resistant starch comprises the following steps:
(1) drawing a standard curve: 0, 0.2, 0.4, 0.6, 0.8 and 1mL of glucose standard solution (2.0mg/mL) were each precisely aspirated. Correspondingly adding 1mL, 0.8 mL, 0.6 mL, 0.4 mL, 0.2 mL and 0mL of distilled water, respectively adding 2.0mL of DNS reagent into each test tube, uniformly mixing, then placing in a boiling water bath for heating for 2min for color reaction, taking out, immediately cooling to room temperature, finally adding 9.0mL of distilled water, fully shaking, standing for 2min, and measuring the light absorption value at the wavelength of 540nm under a spectrophotometer. A standard curve (as shown in FIG. 3) is drawn by using the glucose content (mg/mL) as the abscissa and the light absorption value as the ordinate, and the equation of the standard curve is as follows: 0.2135x +0.0145, R2＝0.9975。
Preparing a DNS reagent by using a DNS solution: weighing 10g of 3, 5-dinitrosalicylic acid, dissolving in 600mL of water, gradually adding 10g of sodium hydroxide, dissolving in a water bath at 50 ℃, adding 200g of sodium potassium tartrate, 2g of phenol and 5g of anhydrous sodium sulfite, dissolving and clarifying, taking out, and cooling to room temperature. The volume of water is up to 1000mL, and the filtration is carried out. Stored in a brown reagent bottle and used after being left in the dark for 7 days.
(2) And (3) sample determination: 100mg of starch b is weighed out accurately, citric acid-disodium hydrogen phosphate buffer solution with the pH value of 6.0 is added into a test tube, then excessive alpha-amylase (500U/g) is added, and the mixture is placed into a water bath to carry out enzymolysis for 16 hours at the temperature of 37 ℃. Adjusting pH to 4.0-4.5 with 4mol/L citric acid, adding excessive glucoamylase (5000U/L), and performing enzymolysis in water bath at 60 deg.C for 1 hr. Then putting the sample into a centrifuge tube, centrifuging for 10min at 4000r/min, removing supernatant, washing the precipitate with distilled water, and repeating for 2 times. 5mL of potassium hydroxide solution (2mol/L) was added to the precipitate, and the mixture was vigorously shaken for 30min to dissolve the resistant starch sufficiently. Adjusting pH to 4.0-4.5 with 1mol/L acetic acid solution, adding excessive glucoamylase, and performing enzymolysis at 60 deg.C for 1 hr. Then centrifuging for 10min at 4000r/min, collecting the supernatant into a 100mL volumetric flask, washing the precipitate with distilled water, centrifuging, repeating for 2 times, combining the supernatants, and finally fixing the volume. The reducing sugar content was measured by the DNS method, and the results are shown in Table 1.
In the formula: w1-content of reducing sugars, W2-weight of starch b on a dry basis.
TABLE 1 test results of amylose content and resistant starch content of starch b obtained in examples 1 to 3 and comparative examples 1 to 3
As can be seen from the data in the table, examples 1-3 all had higher yields of resistant starch than comparative examples 1-3, and it can be seen that the present invention first pretreats the starch by heating and microfluidization to change the functionality of the starch such that it retains resistance while improving water binding properties; the amylose of the potato starch can be removed through radio frequency/microwave treatment, high-temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, so that the content of the amylose of the potato starch is increased, and the yield of the resistant starch is increased.
Second, digestibility characteristics of starch a and starch b.
The starch a and the starch b in the embodiment 1 are directly injected into the duodenum of a rat by adopting a duodenum perfusion method, and the change of blood sugar within 4h is observed, and the result in vitro experiment shows that the digestion product of the starch a reaches the maximum value within 90min after the duodenum is perfused, the digestion absorption rate reaches more than 98 percent, and the digestion sites of the starch a are more and are easier to digest; starch b reaches the maximum peak value of blood sugar within 180min after the duodenum is perfused, and starch b is absorbed relatively slowly.
Therefore, the resistant starch and the digestible starch are simultaneously obtained through separation treatment, the potato starch treated by the method is non-toxic and harmless, the content of the resistant starch of the potato starch can be effectively increased, the digestible starch can be separated, and the potato starch can be applied to food for diabetics and/or people with digestive disorder to eat.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A method for preparing a potato starch having increased resistance and easy digestibility, comprising the steps of:
s1, cleaning potatoes, peeling, cutting into pieces, mixing with a sodium hydroxide solution, pulping, filtering, centrifuging, drying to obtain crude potato starch, and adding deionized water into the crude potato starch to prepare a potato starch emulsion;
s2, treating the potato starch emulsion by heating and microfluidization, and spray-drying to obtain starch precipitate a;
s3, adding deionized water into the starch precipitate a, sequentially performing radio frequency/microwave treatment, high-temperature resistant alpha-amylase liquefaction treatment and pullulanase debranching treatment, and separating to obtain a supernatant and a starch precipitate b; aging the starch precipitate b at low temperature, dehydrating, drying, pulverizing, and sieving to obtain starch b;
s4, filtering the supernatant, drying the obtained precipitate, crushing and sieving to obtain the starch a.
2. The method of claim 1, wherein in step S1, the sodium hydroxide solution is present at a concentration of 0.2%;
the feed-liquid ratio of the potatoes to the sodium hydroxide solution is 1: (4-6);
the rotation speed of the centrifugation is 3500-4000r/min, and the time is 10-15 minutes.
3. The method of claim 1, wherein the heating and microfluidization process comprises, in step S2: the potato starch is processed by applying pressure of 400-600Pa by microfluidization in a microfluidization chamber at 60-80 ℃.
4. The method of claim 1, wherein the rf/microwave treatment is performed in step S3 by: processing 100-120s under the condition of power of 700-900W.
5. The method of claim 1, wherein the high temperature resistant alpha-amylase is used in an amount of 10-15CU/g dry starch and the liquefaction time is 30-45min in step S3.
6. The method of claim 1, wherein the pullulanase is used in an amount of 0.10PUN (G)/g dry starch for a debranching time of 24-48h in step S3.
7. The method for preparing potato starch with increased resistance and easy digestibility according to claim 1, wherein the low-temperature aging treatment is performed in step S3 by: aging at 4-6 deg.C for 18-26 h.
8. The method of claim 1, wherein the drying step of the potato starch is performed by hot air drying in steps S3 and S4, under the following conditions: the temperature is 55-65 ℃, the wind speed is 2-3m/s, the drying time is 24-36 hours, the mixture is crushed after being dried, and the dried mixture is sieved by a 100-mesh and 120-mesh sieve.
9. A potato starch having increased resistance and easy digestibility, which is prepared according to the preparation method of any one of claims 1 to 8.
10. Use of a potato starch having increased resistance and digestibility according to claim 9, wherein the potato starch is used as a food ingredient having nutritional value, wherein the starch a is used in the food of patients with digestive disorders; the starch b is applied to foods for diabetics.
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Denomination of invention: A preparation method for potato starch with increased resistance and digestibility Effective date of registration: 20230927 Granted publication date: 20230314 Pledgee: China Construction Bank Corporation Xuanwei sub branch Pledgor: YUNNAN YUNDIAN STARCH Ltd. Registration number: Y2023980059497 |