CN113017077B - Composite modified starch and application thereof in food - Google Patents
Composite modified starch and application thereof in food Download PDFInfo
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- CN113017077B CN113017077B CN202110444601.1A CN202110444601A CN113017077B CN 113017077 B CN113017077 B CN 113017077B CN 202110444601 A CN202110444601 A CN 202110444601A CN 113017077 B CN113017077 B CN 113017077B
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- 239000002131 composite material Substances 0.000 title claims abstract description 138
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 55
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 53
- 239000004368 Modified starch Substances 0.000 title claims abstract description 49
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims description 143
- 235000019698 starch Nutrition 0.000 claims description 142
- 239000008107 starch Substances 0.000 claims description 142
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical class CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims description 100
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 52
- 239000007788 liquid Substances 0.000 claims description 38
- 241000194108 Bacillus licheniformis Species 0.000 claims description 35
- 238000002360 preparation method Methods 0.000 claims description 35
- 229940116333 ethyl lactate Drugs 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000002244 precipitate Substances 0.000 claims description 23
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 21
- 229920001592 potato starch Polymers 0.000 claims description 21
- 229920002261 Corn starch Polymers 0.000 claims description 20
- 239000008120 corn starch Substances 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 17
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- 239000011670 zinc gluconate Substances 0.000 claims description 15
- 229960000306 zinc gluconate Drugs 0.000 claims description 15
- 235000011478 zinc gluconate Nutrition 0.000 claims description 15
- 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 claims description 14
- 239000008103 glucose Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000007873 sieving Methods 0.000 claims description 13
- 239000006228 supernatant Substances 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 abstract description 43
- 238000009835 boiling Methods 0.000 abstract description 14
- 235000013312 flour Nutrition 0.000 abstract description 14
- 235000014347 soups Nutrition 0.000 abstract description 11
- 102000010911 Enzyme Precursors Human genes 0.000 description 11
- 108010062466 Enzyme Precursors Proteins 0.000 description 11
- 238000012986 modification Methods 0.000 description 11
- 230000004048 modification Effects 0.000 description 11
- 239000002245 particle Substances 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 238000010411 cooking Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 244000063299 Bacillus subtilis Species 0.000 description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 125000000524 functional group Chemical group 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 239000013067 intermediate product Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 2
- 240000001085 Trapa natans Species 0.000 description 2
- 235000014364 Trapa natans Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 125000000468 ketone group Chemical group 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
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- 239000011859 microparticle Substances 0.000 description 2
- 238000002715 modification method Methods 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000009165 saligot Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000010255 response to auditory stimulus Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000000196 viscometry Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
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- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a composite modified starch and application thereof in food. The composite modified starch obtained by the specific method has the advantages of high whiteness and high viscosity, and noodles prepared by adding the composite modified starch into flour have good boiling resistance and the boiled noodle soup has high clarity.
Description
Technical Field
The invention relates to the technical field of modified starch, in particular to composite modified starch and application thereof in food.
Background
Currently, the modification technology for starch mainly faces two bottlenecks: firstly, the safety of use and eating; one aspect is the environmental friendliness of the production process. The chemical modification is the earliest and most widely applied starch modification means in time, but a large amount of chemical reagents used in the production process can cause harmful effects to human bodies and ecological environments to different degrees, and the chemical modification is developed and produced strictly according to relevant standards. The physical modification and enzyme treatment modification of starch are two of the most promising means in starch modification processing in recent years. Modification methods such as osmotic pressure treatment, multiple deep freeze thawing and ozone treatment can all result in modified starch with various properties and uses, and application scenarios of the starch include but are not limited to food industry. However, with the development of the market and the improvement of the living standard of people, the single modification means is difficult to meet the increasing and various demands of consumers, and the combination of multiple modification methods appears in response to sound, so that the production efficiency and the reaction rate can be obviously improved, the production cost can be effectively saved, and various novel modified starches meeting the market demands can be produced in large quantity. Today, the field of starch compounding and modification is in a vigorous development stage, and more methods, means and techniques are waiting for the exploration and excavation of relevant practitioners.
In the prior art, people often add corn starch into flour to enhance the toughness and the taste of noodles, but the obtained toughening effect is limited, and if the adding amount is too large, the noodles are brittle; in the prior art, potato starch is often added into flour to make noodles have good glossiness and smooth mouthfeel, but the solubility of the noodles is increased during cooking to make the noodle soup turbid, so that a novel technology is urgently needed to be perfectly solved.
Patent CN201610138993.8 provides a method for producing high-viscosity and high-substitution carboxymethyl tapioca starch by using an ultrahigh pressure blasting technology, wherein sodium hydroxide is adopted to destroy a crystallization area of tapioca starch particles, starch molecules are fully swelled and alkalized under the ultrahigh pressure of a high-pressure homogenizer, and the starch particles are loosened to prepare the high-viscosity and high-substitution carboxymethyl tapioca starch, but the viscosity of the obtained starch is too low, and the problem of improving whiteness is not solved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a composite modified starch and application thereof in food.
In order to solve the technical problems, the invention adopts the technical scheme that:
the preparation method of the composite modified starch comprises the following steps:
t1, inoculating the zymophyte liquid into the composite starch for fermentation to obtain pretreated composite starch;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing and sieving to obtain the composite modified starch.
Preferably, the preparation method of the composite modified starch comprises the following steps:
t1, inoculating zymophyte liquid into the composite starch in an environment with the temperature of 32-38 ℃ and the humidity of 75-85% for fermentation for 22-30h to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1 (60-80);
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 500-800-mesh sieve to obtain the composite modified starch.
Most preferably, the preparation method of the composite modified starch comprises the following steps:
t1, inoculating a zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and then sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into a culture solution to be cultured to obtain a zymogen solution; the culture solution consists of glucose, zinc gluconate and the balance of water.
Preferably, the preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 30-40h to obtain the zymocyte solution; the culture solution consists of 5 to 9 mass percent of glucose, 0.2 to 0.4 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 4 -10 5 CFU/mL。
Most preferably, the preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is at least two of corn starch, potato starch, mung bean starch, wheat starch, sweet potato starch, water chestnut starch, lotus root starch and water chestnut starch.
Preferably, the composite starch is a mixture of corn starch and potato starch in a mass ratio of (1-4) to (1-4).
Most preferably, the composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 560-580MPa, and the pressure maintaining time is 22-28min;
the R2 pressurizing medium is modified ethyl lactate and/or absolute ethyl alcohol;
r3, the mass ratio of the pressurizing medium to the composite starch is (8-11) to 1;
and after R4 is pressurized, centrifuging, standing, pouring out supernatant, taking precipitate, washing with absolute ethyl alcohol, and drying.
Preferably, the conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 560-580MPa, and the pressure maintaining time is 22-28min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to the mass ratio of (1-3) to (1-3);
r3, the mass ratio of the pressurizing medium to the composite starch is (8-11) to 1;
after the R4 is pressurized, centrifuging at 12000-15000rpm for 3-6min, standing at 15-25 deg.C for 25-35h, removing supernatant, collecting precipitate, washing with anhydrous ethanol, and drying at 52-58 deg.C under 78-83kPa for 4-6h; the mass ratio of the sediment to the absolute ethyl alcohol is 1 (12-17), and the cleaning flow rate is 150-200mL/min.
Most preferably, the conditions of the ultra-high pressure treatment are specifically as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to a mass ratio of 2:1;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after R4 is pressurized, centrifuging at the rotation speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under the condition of 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
The preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide and homogenizing to obtain a solution A;
c2, carrying out magnetic field/electrification combined treatment on the solution A to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate.
Preferably, the preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of (9-12) to 1, and homogenizing at 20-26 ℃ at a rotating speed of 8000-11000rpm for 1-2min to obtain a solution A;
c2, carrying out magnetic field/electrification combined treatment on the solution A for 25-35min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 0-4 ℃.
Most preferably, the preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of 10;
c2, performing magnetic field/electrification combined treatment on the solution A for 30min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 3 ℃.
The conditions of the magnetic field/electrification combined treatment are as follows:
l1 adopts an alternating magnetic field;
and L2 is electrified by direct current.
Preferably, the conditions of the magnetic field/energization combined treatment are as follows:
l1 adopts an alternating magnetic field, the frequency is 10-15Hz, and the magnetic field intensity is 0.6-0.8T;
l2 adopts direct current for electrifying, the current is 5-8A, and the working electrode is one of a stainless steel electrode, an iron electrode, an aluminum electrode and a copper electrode.
Most preferably, the conditions of the combined magnetic field/energization treatment are as follows:
l1 adopts an alternating magnetic field, the frequency is 12Hz, and the magnetic field intensity is 0.72T;
l2 is electrified by direct current, the current is 7A, and the working electrode is a stainless steel electrode.
The invention also provides application of the composite modified starch in food, including but not limited to noodles, potato chips, biscuits, candies and jelly.
In the prior art, corn starch is usually added into flour to enhance the toughness and the taste of the noodles, but the obtained toughening effect is limited, and if the addition amount is too large, the noodles are brittle and broken; in the prior art, potato starch is often added into flour to obtain noodles with excellent glossiness and smooth mouthfeel, but the solubility of the noodles is increased during cooking to make the noodle soup turbid, so the invention aims to provide the compound modified starch which can be applied to various food and food processing fields including noodles, potato chips, biscuits, candies and jelly.
After the composite starch obtained by mixing the corn starch and the potato starch according to the mass ratio of 1:1 is subjected to ultrahigh pressure treatment, the molecular structure of the starch is destroyed, the relative crystallinity is reduced, and the peak viscosity and the final viscosity of the finally obtained modified composite starch can be improved, so that the integral retrogradation value, the valley viscosity, the peak viscosity and the final viscosity of the doped flour can be obviously improved, and the noodles which are more boiling-resistant, difficult to break and clearer in the soup after boiling are obtained. The modified ethyl lactate and the absolute ethyl alcohol are compounded to serve as a processing medium for ultrahigh pressure treatment, and the reason is that the starch is partially gelatinized in the ultrahigh pressure treatment process due to the presence of water in the traditional aqueous ethyl alcohol, the gelatinized starch is easy to wrap the ungelatinized starch, the molecular structure of starch particles in the center cannot be sufficiently damaged and denatured, and the modification degree of the starch obtained after final treatment is insufficient; hydroxyl and COO functional groups with special relative site relation in the ethyl lactate can prevent starch from being gelatinized when the ethyl lactate is used as an ultrahigh pressure treatment medium in cooperation with ethanol, and the starch can be uniformly dispersed in the pressurizing medium, so that ultrahigh pressure treatment is more sufficient, and the quality of the modified starch obtained after treatment is higher; according to the invention, the alternating magnetic field and the direct current are combined to modify the ethyl lactate, and the magnetic force and the electric force are combined to carry out the orientation relation of the relative bond angles of hydroxyl and ketone groups in the ethyl lactate, so that the modified ethyl lactate has stronger crushing and dispersing effects on a crystallization area in the starch, and the molecular structure of the starch is further damaged; the composite starch modified by the special method of the invention under ultrahigh pressure has a micro-particle structure with a broken and wrinkled surface, thereby showing higher whiteness and higher viscosity under macroscopic view. The larger the peak viscosity and the gelatinization and disintegration value of the starch blended in the flour is, the better the organoleptic qualities such as chewing elasticity of the obtained noodles are. The proper addition of potato starch into flour can reduce the cooking time of noodles, but can increase the solubility of the noodles during cooking, so that the turbidity of the cooked noodle soup is increased, and after the ultrahigh pressure treatment is carried out on the composite starch by adopting the specific method disclosed by the invention, the cooking resistance of the noodles is improved and the noodle soup is clearer; the toughness of the noodles can be enhanced by doping the corn starch, and the modified corn starch has better toughening effect.
According to the invention, before the ultrahigh pressure treatment is carried out on the composite starch, the composite starch is fermented in advance by using the bacillus licheniformis, a small part of the starch is decomposed into dextrin and maltose with smaller molecules, and the two hydrolysis intermediate products can be used for assisting to break hydrogen bonds in large starch particles under the ultrahigh pressure treatment of the modified ethyl lactate, namely, the damage and the disintegration of the large starch particles are facilitated. According to the invention, zinc gluconate is used as a synergist for predecomposition/semi-fermentation of the bacillus licheniformis starch, so that the physiological activity of the bacillus licheniformis in the composite starch environment and the yield of a hydrolysis intermediate product can be increased. After fermentation, the modified ethyl lactate obtained by the specific method of the invention and absolute ethyl alcohol are used as mixed pressurizing media to carry out ultrahigh pressure treatment, so that bacillus licheniformis and spores thereof can be effectively inactivated, and the relative bond angle of hydroxyl and COO functional groups in the ethyl lactate after magnetic field/electrification treatment can enhance the killing effect of the bacillus licheniformis and the spores thereof, thereby obtaining unexpected technical effect.
According to the technical scheme, the composite starch is modified by mainly adopting a physical means, so that few chemical substances are used, the ethyl lactate is commonly accepted in the food industry, the potential safety hazard of more chemical residues in the processed starch is avoided, and consumers are relieved.
The invention has the beneficial effects that: the compound modified starch obtained by the specific method has the advantages of high whiteness and high viscosity, and the noodles prepared by mixing the compound modified starch with flour have good boiling resistance and the clarity of the boiled noodle soup is higher.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
bacillus licheniformis, latin name: bacillus licheniformis purchased from China center for Industrial microorganism culture Collection, with the strain preservation number: cic 10037, platform resource number: 1511C0005000001549. The function is as follows: and (5) fermenting.
Bacillus subtilis, latin name: bacillus subtilis, purchased from China center for Industrial culture Collection of microorganisms, with the strain preservation number: cic 10066, platform resource number: 1511C0005000001577. The function is as follows: and (5) fermenting.
Glucose, CAS:14431-43-7, available from sahn chemical technology (shanghai) ltd, no.: 047263, brand: alfa Aesar, purity: 99%, molecular weight: 198.17. the function is as follows: activating the bacillus for fermentation.
Zinc gluconate, CAS:4468-02-4, available from sahn chemical technology (shanghai) ltd, no.: e060110, brand: an Naiji, purity: 99%, molecular weight: 455.67. the function is as follows: activating the bacillus for fermentation.
Corn starch, CAS:9005-25-8, available from Yaxin Biotechnology (Xuzhou) Ltd, purity: 98 percent. The function is as follows: preparing the composite modified starch.
Potato starch, CAS:9005-25-8, available from Zhang Han seasonings, inc, of purity: 99 percent. The function is as follows: preparing the composite modified starch.
Absolute ethanol, CAS:64-17-5, available from sahn chemical technology (shanghai) ltd, no.: a040857, brand: an Naiji, purity: 99.5%, molecular weight: 46.7. the function is as follows: preparing the composite modified starch.
Ethyl lactate, CAS:97-64-3, available from Sahn chemical technology (Shanghai) Inc., no.: w320243, brand: an Naiji, purity: 98%, molecular weight: 118.13. the function is as follows: preparing the composite modified starch.
Magnetic iron oxide, CAS:1317-61-9, available from sahn chemical technology (shanghai) ltd, no.: a63154-500g, brand: 3A, purity: 99.9%, particle size: 0.2mm, molecular weight: 231.53.
example 1
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating a zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to a mass ratio of 2:1;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
The preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of 10;
c2, performing magnetic field/electrification combined treatment on the solution A for 30min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 3 ℃.
The conditions of the magnetic field/electrification combined treatment are as follows:
l1 adopts an alternating magnetic field, the frequency is 12Hz, and the magnetic field intensity is 0.72T;
l2 is electrified by direct current, the current is 7A, and the working electrode is a stainless steel electrode.
Example 2
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and then sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is modified ethyl lactate;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
The preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of 10;
c2, performing magnetic field/electrification combined treatment on the solution A for 30min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 3 ℃.
The conditions of the magnetic field/electrification combined treatment are as follows:
l1 adopts an alternating magnetic field, the frequency is 12Hz, and the magnetic field intensity is 0.72T;
l2 is electrified by direct current, the current is 7A, and the working electrode is a stainless steel electrode.
Example 3
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of the R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is ethyl lactate;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
Example 4
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating a zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is absolute ethyl alcohol;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after R4 is pressurized, centrifuging at the rotation speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under the condition of 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
Example 5
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is a mixture of ethyl lactate and absolute ethyl alcohol according to a mass ratio of 2:1;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
Comparative example 1
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating a zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 600-mesh sieve to obtain the composite modified starch.
The hairThe preparation method of the yeast liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to a mass ratio of 2:1;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
The preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of 10;
c2, carrying out magnetic field treatment on the solution A for 30min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 3 ℃.
The magnetic field treatment adopts an alternating magnetic field, the frequency is 12Hz, and the magnetic field intensity is 0.72T.
Comparative example 2
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and then sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to a mass ratio of 2:1;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
The preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of 10;
c2, electrifying the solution A for 30min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 3 ℃.
The electrifying treatment adopts direct current electrification, the current is 7A, and the working electrode is a stainless steel electrode.
Comparative example 3
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus licheniformis into the culture solution to be cultured for 36h to obtain the zymogen solution; the culture solution consists of 8% by mass of glucose and the balance of water; the inoculation amount of the bacillus licheniformis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to a mass ratio of 2:1;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
The preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of 10;
c2, performing magnetic field/electrification combined treatment on the solution A for 30min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 3 ℃.
The conditions of the magnetic field/electrification combined treatment are as follows:
l1 adopts an alternating magnetic field, the frequency is 12Hz, and the magnetic field intensity is 0.72T;
l2 is electrified by direct current, the current is 7A, and the working electrode is a stainless steel electrode.
Comparative example 4
The preparation method of the composite modified starch comprises the following steps:
t1, inoculating a zymophyte liquid into the composite starch in an environment with the temperature of 35 ℃ and the humidity of 80% for fermentation for 25 hours to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1;
and T2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 600-mesh sieve to obtain the composite modified starch.
The preparation method of the zymocyte liquid comprises the following steps: inoculating bacillus subtilis into a culture solution to be cultured for 36 hours to obtain a zymogen solution; the culture solution consists of 8 mass percent of glucose, 0.35 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus subtilis is 10 5 CFU/mL。
The composite starch is a mixture of corn starch and potato starch in a mass ratio of 1:1.
The conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 570MPa, and the pressure maintaining time is 25min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to a mass ratio of 2:1;
r3, the mass ratio of the pressurizing medium to the composite starch is 9:1;
after the R4 is pressurized, centrifuging at the rotating speed of 15000rpm for 5min, then standing at 20 ℃ for 30h, pouring out supernatant, taking the precipitate, washing with absolute ethyl alcohol, and drying at 55 ℃ under 80kPa for 5h; the mass ratio of the precipitate to the absolute ethyl alcohol is 1.
The preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of 10;
c2, performing magnetic field/electrification combined treatment on the solution A for 30min to obtain a solution B;
and C3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at the temperature of 3 ℃.
The magnetic field/electrification combined treatment conditions are as follows:
l1 adopts an alternating magnetic field, the frequency is 12Hz, and the magnetic field intensity is 0.72T;
l2 is electrified by direct current, the current is 7A, and the working electrode is a stainless steel electrode.
Test example 1
And (3) whiteness testing: the whiteness of the composite modified starches obtained in the examples of the present invention and the comparative examples was measured according to GB/T22427.6-2008 "starch whiteness determination". The measurement wavelength is 457nm; the standard white board is made of high-grade pure magnesium oxide marked with whiteness. The results are shown in Table 1.
TABLE 1 whiteness of composite modified starches
Test example 2
And (3) viscosity testing: the viscosities of the composite modified starches obtained from the examples of the invention and the comparative examples were measured according to the Brabender viscometer method (method two) in GB/T22427.7-2008 "starch viscometry". Adopting a Viscograph-E type Brabender viscometer; distilled water with the conductivity of 2 mu S/cm is adopted; the mass fraction of the solid content in the sample is 8%; the rotating speed is 75r/min, the measuring range is 700cmg, and the viscosity unit is BU; heating from 35 deg.C to 95 deg.C at a rate of 1.5 deg.C/min, maintaining at 95 deg.C for 30min, cooling to 50 deg.C at a rate of 1.5 deg.C/min, and maintaining at 50 deg.C for 30min; the flask was shaken thoroughly and the suspension poured into a brabender on-load cartridge, which was then placed in a brabender viscometer. The results are shown in Table 2.
TABLE 2 viscosity of the composite modified starch
Test example 3
And (3) testing the performance of the noodles: respectively and uniformly mixing the composite modified starch obtained in the embodiment of the invention and the comparative example with wheat flour, and adding water to knead dough at room temperature, wherein the mass ratio of the composite modified starch to the wheat flour to the water is 0.15; enwrapping with preservative film, and fermenting at room temperature for 20min; putting the dough into a noodle press to be rolled to obtain a dough sheet with the thickness of 1.5mm and a smooth surface; the dough sheet was cut into noodles having a length of 20cm and a width of 4 mm.
1) Mass loss rate after poaching: respectively putting 50g of the noodles obtained in each example into 0.5L of boiling water, boiling for 3min, taking out, pouring the boiled noodle soup into a beaker, putting the beaker into a drying oven, drying at 105 ℃ to constant weight, and weighing the weight of the beaker (m) 1 (g)') and the mass of the beaker itself is m, the mass loss after poaching (%) = (m) 1 -m)/50×100％。
2) Noodle breaking rate after water boiling: respectively placing 50 noodles in 2L boiling water, boiling for 25min, counting the number of broken noodles (N), and boiling the noodles in water to obtain noodle breaking rate (%) = N/50 × 100%.
TABLE 3 noodle Properties
Obviously, the whiteness, the viscosity at 25 ℃, the quality loss rate after water boiling and the strip breakage rate after water boiling of the product in the example 1 are better than those of other examples.
After the composite starch obtained by mixing the corn starch and the potato starch according to the mass ratio of 1:1 is subjected to ultrahigh pressure treatment, the molecular structure of the starch is destroyed, the relative crystallinity is reduced, and the peak viscosity and the final viscosity of the finally obtained modified composite starch can be improved, so that the integral retrogradation value, the valley viscosity, the peak viscosity and the final viscosity of the doped flour can be obviously improved, and the noodles which are more boiling-resistant, difficult to break and clearer in the soup after boiling are obtained. The modified ethyl lactate and the absolute ethyl alcohol are compounded to be used as a processing medium for ultrahigh pressure treatment, and the reason is that the starch is partially gelatinized in the ultrahigh pressure treatment process due to the presence of water in the traditional aqueous ethyl alcohol, the gelatinized starch is easy to wrap the ungelatinized starch, the molecular structure of starch particles at the center cannot be sufficiently damaged and denatured, and the modification degree of the starch obtained after final treatment is insufficient; hydroxyl and COO functional groups with special relative site relation in the ethyl lactate can prevent starch from being gelatinized when the ethyl lactate is used as an ultrahigh pressure treatment medium in cooperation with ethanol, and the starch can be uniformly dispersed in the pressurizing medium, so that ultrahigh pressure treatment is more sufficient, and the quality of the modified starch obtained after treatment is higher; according to the invention, the alternating magnetic field and the direct current are combined to modify the ethyl lactate, and the magnetic force and the electric force are combined to modify the orientation relation of the hydroxyl and the ketone group in the ethyl lactate relative to the bond angle, so that the modified ethyl lactate has stronger crushing and dispersing effects on a crystallization area in the starch, and the molecular structure of the starch is further damaged; the composite starch modified by the special method of the invention under ultrahigh pressure has a micro-particle structure with a broken and wrinkled surface, thereby showing higher whiteness and higher viscosity under macroscopic view. The larger the peak viscosity and the gelatinization and disintegration value of the starch blended in the flour is, the better the organoleptic qualities such as chewing elasticity of the obtained noodles are. The proper addition of potato starch into flour can reduce the cooking time of noodles, but can increase the solubility of the noodles during cooking, so that the turbidity of the cooked noodle soup is increased, and after the ultrahigh pressure treatment is carried out on the composite starch by adopting the specific method disclosed by the invention, the cooking resistance of the noodles is improved, and the noodle soup is clearer; the toughness of the noodles can be enhanced by doping the corn starch, and the modified corn starch has better toughening effect.
According to the invention, before the ultrahigh pressure treatment is carried out on the composite starch, the composite starch is fermented in advance by using the bacillus licheniformis, a small part of the starch is decomposed into dextrin and maltose with smaller molecules, and the two hydrolysis intermediate products can be used for assisting to break hydrogen bonds in large starch particles under the ultrahigh pressure treatment of the modified ethyl lactate, namely, the damage and the disintegration of the large starch particles are facilitated. According to the invention, zinc gluconate is used as a synergist for predecomposition/semi-fermentation of the bacillus licheniformis starch, so that the physiological activity of the bacillus licheniformis in the composite starch environment and the yield of a hydrolysis intermediate product can be increased. After fermentation, the modified ethyl lactate and the absolute ethyl alcohol obtained by the specific method are used as a mixed pressurizing medium to carry out ultrahigh pressure treatment, so that bacillus licheniformis and spores thereof can be effectively inactivated, and due to the fact that the relative bond angles of hydroxyl groups and COO functional groups in the ethyl lactate after magnetic field/electrification treatment can enhance the killing effect on the bacillus licheniformis and the spores thereof, unexpected technical effects are achieved.
According to the technical scheme, the composite starch is modified by adopting a physical means, the used chemical substances are few, the ethyl lactate is commonly used in the food industry, the safety performance of the ethyl lactate is generally accepted, the potential safety hazard of more chemical residues in the processed starch is avoided, and consumers are relieved.
The above examples of the present invention are merely examples for clearly illustrating the present invention and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. Not all embodiments are exhaustive. All obvious changes and modifications of the present invention are within the scope of the present invention.
Claims (2)
1. The composite modified starch is characterized by being prepared by the following method:
t1, inoculating zymophyte liquid into the composite starch in an environment with the temperature of 32-38 ℃ and the humidity of 75-85% for fermentation for 22-30h to obtain pretreated composite starch; the mass ratio of the zymophyte liquid to the composite starch is 1 (60-80);
t2, carrying out ultrahigh pressure treatment on the pretreated composite starch, crushing, and sieving with a 500-800-mesh sieve to obtain the composite modified starch;
the preparation method of the zymocyte liquid comprises the following steps:
inoculating bacillus licheniformis into the culture solution to be cultured for 30-40h to obtain the zymocyte solution; the culture solution consists of 5 to 9 mass percent of glucose, 0.2 to 0.4 mass percent of zinc gluconate and the balance of water; the inoculation amount of the bacillus licheniformis is 10 4 -10 5 CFU/mL；
The composite starch is a mixture of corn starch and potato starch in a mass ratio of (1-4) to (1-4);
the conditions of the ultrahigh pressure treatment are as follows:
the pressure of R1 is 560-580MPa, and the pressure maintaining time is 22-28min;
the R2 pressurizing medium is a mixture of modified ethyl lactate and absolute ethyl alcohol according to the mass ratio of (1-3) to (1-3);
r3, the mass ratio of the pressurizing medium to the composite starch is (8-11) to 1;
after the R4 is pressurized, centrifuging at 12000-15000rpm for 3-6min, standing at 15-25 deg.C for 25-35h, removing supernatant, collecting precipitate, washing with anhydrous ethanol, and drying at 52-58 deg.C under 78-83kPa for 4-6h; the mass ratio of the sediment to the absolute ethyl alcohol is 1 (12-17), and the cleaning flow rate is 150-200mL/min;
the preparation method of the modified ethyl lactate comprises the following steps:
c1, mixing ethyl lactate and magnetic iron oxide according to a mass ratio of (9-12) to 1, and homogenizing at 20-26 ℃ at a rotating speed of 8000-11000rpm for 1-2min to obtain a solution A;
c2, carrying out magnetic field/electrification combined treatment on the solution A for 25-35min to obtain a solution B;
c3, filtering the solution B to obtain the modified ethyl lactate, and storing the modified ethyl lactate in an environment at 0-4 ℃;
the conditions of the combined magnetic field/power-on treatment are as follows:
l1 adopts an alternating magnetic field, the frequency is 10-15Hz, and the magnetic field intensity is 0.6-0.8T;
l2 is electrified by direct current, the current is 5-8A, and the working electrode is a stainless steel electrode.
2. Use of the composite modified starch of claim 1 in food products.
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