CN113354747A - Preparation method of corn resistant starch - Google Patents
Preparation method of corn resistant starch Download PDFInfo
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- CN113354747A CN113354747A CN202010154356.6A CN202010154356A CN113354747A CN 113354747 A CN113354747 A CN 113354747A CN 202010154356 A CN202010154356 A CN 202010154356A CN 113354747 A CN113354747 A CN 113354747A
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- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
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Abstract
The invention discloses a preparation method of resistant corn starch, which comprises six steps of peeling, moistening, steam explosion and gelatinization, variable temperature crystallization, drying and crushing. The method adopts a pure physical method to prepare the resistant starch, avoids the possibility of adverse effects on products caused by the use of chemical reagents and enzyme reagents, and has the advantages of low cost and environmental protection. The invention realizes the continuous production from the raw materials to the corn resistant starch, has simple production process and short preparation period. The corn resistant starch prepared by the invention not only has the food processing characteristics of increasing the brittleness, improving the mouthfeel and the like of food, but also can improve the intestinal health, prevent diabetes, reduce the content of cholesterol in liver and serum, and has a certain health care function.
Description
Technical Field
The invention belongs to the technical field of starch processing, and particularly relates to a preparation method of corn resistant starch.
Background
The Resistant Starch (RS) is the sum of starch which can not be digested by small intestines of healthy people and degradation products thereof, has excellent food processing characteristics and physiological functions, has unique effects on the aspects of preventing diabetes, controlling weight, reducing intestinal dysfunction and rectal cancer incidence, promoting the absorption of vitamins and minerals and the like, and is a hotspot of research in the field of food science in recent years. Resistant starches are present in certain natural foods, such as potato, banana, rice, etc., which contain resistant starches, and in particular high amylose corn starches contain up to 60% resistant starch. The corn resistant starch as retrograded starch (aged starch) of RS3 type resistant starch has higher thermal stability than other types of resistant starch, has white color, no peculiar smell, low water retention and exquisite taste, has wide application prospect in the food industry, and becomes a type of resistant starch with the most industrial production and application prospect.
At present, a plurality of methods for preparing corn resistant starch comprise an enzymolysis method, an acidolysis method, a hot pressing method and the like. Chinese patent CN 107361352A discloses a preparation method of corn resistant starch, which comprises the steps of adding pullulanase for enzymolysis, cooling, aging and the like to process corn starch. Chinese patent CN 108456704A discloses a preparation method of corn resistant starch, which comprises adding acidic buffer solution, amylase, saccharifying enzyme and sodium alginate to treat corn starch. The method has the defects of high cost, high pollution and the like due to large using amount of acid liquor and enzyme liquor. The Chinese invention patent CN 109456414A discloses a method for preparing resistant starch by using a pressure-heat combined irradiation technology, which prepares the resistant starch through the steps of pre-gelatinization, hot pressing, irradiation, aging and drying. The above method does not use acid reagent and enzyme reagent, but the irradiation pollutes human immunity and reproductive system and the autoclaving time is long. Chinese invention patent CN 110613091A discloses a method for preparing whole-flour steamed bread by treating sorghum raw materials through steam explosion technology, and the method solves the problems of difficult wall breaking of grains and overlong process time through the steam explosion technology, improves the content of resistant starch in sorghum, but the total amount of the resistant starch is improved to have a space. If the method is combined with a variable temperature crystallization technology on the basis, partial starch molecular chains are broken to form short amylose, and the short amylose is connected through hydrogen bonds to form resistant starch, so that the content of the resistant starch is increased to a greater extent on the basis.
Disclosure of Invention
The invention aims to provide a preparation method of corn resistant starch, and the corn resistant starch obtained by the method has the advantages of economy, greenness, environmental protection, good palatability, easy industrialization and the like.
The technical scheme adopted by the invention for realizing the purpose is as follows:
(1) a physical preparation method of resistant starch comprises six steps of peeling, moistening with water, steam explosion, variable temperature crystallization, drying and crushing.
(2) And (3) peeling by using a corn peeling machine, peeling 2-20 kg of corn for 5-40 min, and removing corn husks and germs to obtain endosperm.
(3) Mixing the endosperm in the step (2) in a volume ratio of: water = 1: and 3, moistening for 2-10 hours under the condition of water moistening.
(4) And (3) putting the corn endosperm in the step (3) into a steam explosion tank, keeping the pressure at 0.3-1.5 MPa for 1-12 min, quickly relieving the pressure, and collecting the gelatinized corn discharged from a discharge opening.
(5) And (3) rapidly cooling the gelatinized corn in the step (4) in an environment of-60-4 ℃ for 1-10 min, and then, preserving heat for 20-30 min at 40-50 ℃, and crystallizing to obtain the corn resistant starch raw material.
(6) Drying the crystals obtained in the step (5) in a drying oven at a drying temperature: drying at 40-100 ℃ for: and (5) obtaining the corn resistant starch solid particles with the moisture content of less than 10% after 8-20 h.
(7) And (4) pulverizing the solid particles in the step (6) in a mechanical crushing mode, and then sieving with a 60-mesh sieve to finally prepare the corn resistant starch powder.
The content of the resistant starch in the corn prepared by the method is determined by a Goni method.
The invention has the beneficial effects that:
(1) the method for directly preparing the corn resistant starch by using the corn has the advantages of no need of preparing raw material starch, realization of continuous production from the raw material to the corn resistant starch, simple production process and short preparation period.
(2) The invention utilizes steam explosion gelatinization-variable temperature crystallization to process corn, so that the molecular structure is changed from ordered to disordered to ordered, the molecular chain of partial starch after processing is broken to form short amylose, the short amylose and the original amylose are continuously close in the process of cooling, and finally, the corn resistant starch is formed by hydrogen bond connection.
(3) The invention has sterilization effect by adopting steam explosion gelatinization technology, can kill microorganisms bred in the treatment process, reduces the probability of mildew, and prolongs the storage period.
(4) The method adopts a pure physical method to prepare the corn resistant starch, avoids the adverse effect which is possibly generated to the product by using chemical reagents and enzyme reagents, has low cost, is green and environment-friendly, has simple process, and can realize continuous production.
(5) The corn resistant starch prepared by the invention not only has the food processing characteristics of increasing the brittleness, improving the mouthfeel and the like of food, but also can improve the intestinal health, prevent diabetes, reduce the content of cholesterol in liver and serum, and has a certain health care function.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
The examples, which are not labeled with specific conditions, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not labeled with manufacturers, and are all conventional products obtained by the market.
Example 1
(1) Weighing 2 kg of high amylose corn, removing corn husk and germ with a corn sheller for 5 min, and collecting the remaining endosperm fraction.
(2) Soaking with 3 times of tap water for 2 h, placing the material into a steam explosion tank to gelatinize, maintaining the pressure at 0.1 MPa for 15 min, rapidly releasing pressure, and collecting gelatinized corn discharged from a discharge outlet.
(3) Rapidly cooling at-60 deg.C for 1 min, and maintaining for 20 min at 40 min to crystallize into corn resistant starch material.
(4) Putting the raw materials into a drying oven for drying, wherein the drying temperature is as follows: drying time at 40 ℃: and (5) obtaining the corn resistant starch solid granules with the moisture content of less than 10% after 20 h.
(5) And (3) pulverizing the dried resistant starch solid particles by adopting a mechanical crushing mode, and then sieving by using a 60-mesh sieve to finally prepare the corn resistant starch powder.
The content of resistant starch can reach 35.6 percent by using a Goni method.
Example 2
(1) Weighing 20 kg of high amylose corn, removing corn husk and germ with a corn sheller for 40 min, and collecting the remaining endosperm fraction.
(2) Soaking with 3 times of tap water for 10 h, placing the material into a steam explosion tank to gelatinize, maintaining at 1.5 MPa for 0.2 min, rapidly releasing pressure, and collecting corn discharged from a discharge outlet.
(3) Rapidly cooling at 4 deg.C for 10 min, and then maintaining at 50 min for 30 min to crystallize into corn resistant starch material.
(4) Putting the raw materials into a drying oven for drying, wherein the drying temperature is as follows: drying time at 100 ℃: and 8 h, obtaining the corn resistant starch solid particles with the moisture content of less than 10%.
(5) And (3) pulverizing the dried resistant starch solid particles by adopting a mechanical crushing mode, and then sieving by using a 60-mesh sieve to finally prepare the corn resistant starch powder.
The content of resistant starch can reach 36.3 percent by using a Goni method.
Example 3
(1) Weighing 10 kg of high amylose corn, removing corn husk and germ with a corn sheller for 20 min, and collecting the remaining endosperm fraction.
(2) Soaking with 3 times of tap water for 6 h, placing the material into a steam explosion tank to gelatinize, maintaining at 0.7 MPa for 5 min, rapidly releasing pressure, and collecting corn discharged from a discharge outlet.
(3) Rapidly cooling at-30 deg.C for 6 min, and maintaining at 45 deg.C for 25 min to crystallize into corn resistant starch material.
(4) Putting the raw materials into a drying oven for drying, wherein the drying temperature is as follows: 80 ℃, drying time: and (5) obtaining the corn resistant starch solid particles with the moisture content of less than 10 percent after 10 hours.
(5) And (3) pulverizing the dried resistant starch solid particles by adopting a mechanical crushing mode, and then sieving by using a 60-mesh sieve to finally prepare the corn resistant starch powder.
The content of resistant starch can reach 48.7 percent by using a Goni method.
Example 4
(1) Weighing 10 kg of common corn, removing corn husk and embryo with corn huller for 20 min, and collecting the rest endosperm part.
(2) Soaking with 3 times of tap water for 6 h, placing the material into a steam explosion tank to gelatinize, maintaining at 0.7 MPa for 5 min, rapidly releasing pressure, and collecting corn discharged from a discharge outlet.
(3) Rapidly cooling at-30 deg.C for 6 min, and maintaining at 45 deg.C for 25 min to crystallize into corn resistant starch material.
(4) Putting the raw materials into a drying oven for drying, wherein the drying temperature is as follows: 80 ℃, drying time: and (5) obtaining the corn resistant starch solid particles with the moisture content of less than 10 percent after 10 hours.
(5) And (3) pulverizing the dried resistant starch solid particles by adopting a mechanical crushing mode, and then sieving by using a 60-mesh sieve to finally prepare the corn resistant starch powder.
The content of resistant starch can reach 30.6 percent by using a Goni method.
Compared with the resistant starch prepared in example 3, the content of the resistant starch is obviously reduced. Experiments have shown that high amylose resistant starch is the preferred material for the preparation of resistant corn starch.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that the invention is not limited thereto, and that various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention.
Claims (7)
1. The preparation method of the resistant corn starch is characterized in that the treatment process adopts physical means, is green, simple and easy to realize continuous production, and comprises six steps of peeling, moistening, steam explosion pasting, variable temperature crystallization, drying and crushing.
2. The method of claim 1, wherein the decortication is performed by decorticating 2 to 20 kg of corn for 5 to 40 min using a corn decorticator, and removing corn husks and corn germs to obtain corn endosperm.
3. The method of claim 1, wherein the moistening step comprises mixing the corn endosperm of claim 2 in a volume ratio of: water = 1: and 3, moistening water for 2-10 hours to obtain the corn endosperm after moistening.
4. The method of claim 1, wherein the step of steam-explosion gelatinization is that the corn endosperm after being moistened with water according to claim 3 is put into a steam-explosion tank, the pressure is 0.1-1.5 MPa, the corn endosperm is rapidly decompressed after being maintained for 0.2-15 min, and gelatinized corn discharged from a discharge port is collected.
5. The method as claimed in claim 1, wherein the temperature-changing cleaning is to rapidly cool the gelatinized corn of claim 4 in an environment of-60 to 4 ℃ for 1 to 10 min, and then to maintain the temperature at 40 to 50 ℃ for 20 to 30 min to crystallize the gelatinized corn into the corn resistant starch raw material.
6. The method of claim 1, wherein the drying step comprises placing the corn resistant starch material of claim 5 in a drying oven at a temperature selected from the group consisting of: drying at 40-100 ℃ for: and (5) obtaining the corn resistant starch solid particles with the moisture content of less than 10% after 8-20 h.
7. The method of claim 1, wherein the pulverizing step comprises mechanically pulverizing the solid particles of claim 6 into powder, and sieving with a 60-mesh sieve to obtain corn resistant starch.
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| CN202010154356.6A CN113354747A (en) | 2020-03-07 | 2020-03-07 | Preparation method of corn resistant starch |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024160223A1 (en) * | 2023-02-01 | 2024-08-08 | 集美大学 | Preparation method for and use of corn starch sugar residue resistant starch |
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| CN109180824A (en) * | 2018-07-24 | 2019-01-11 | 江南大学 | A kind of preparation method of resistant starch |
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2020
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| CN101068837A (en) * | 2004-10-08 | 2007-11-07 | 泰特&莱尔组分美国公司 | Enzyme-resistant starch and method for its production |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024160223A1 (en) * | 2023-02-01 | 2024-08-08 | 集美大学 | Preparation method for and use of corn starch sugar residue resistant starch |
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