CN115777947A - High-composite-index starch-fat composite and preparation method and application thereof - Google Patents
High-composite-index starch-fat composite and preparation method and application thereof Download PDFInfo
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The invention discloses a high-composite-index starch-fat composite and a preparation method and application thereof, wherein the preparation method comprises the following steps of S1, carrying out ultrasonic treatment on a mixture of a rice starch raw material and pullulanase, and then carrying out extrusion and expansion treatment to obtain an enzymolysis starch mixture, wherein the weight-average molecular weight of the enzymolysis starch mixture is 4 multiplied by 10 6 ‑10×10 6 g/mol; s2, dispersing the enzymolysis starch mixture in a neutral buffer solution, and performing crushing treatment by using a high-voltage pulse electric field to obtain crushed starch; s3, mixing and homogenizing the broken starch and fatty acid,and (3) carrying out irradiation treatment, cooling and drying to obtain the high complex index starch-fat complex with high complex index and good digestibility.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high-composite-index starch-fat composite and a preparation method and application thereof.
Background
The main component of the rice is starch, which is one of main sources for providing energy for human bodies, and simultaneously can increase the blood sugar of the human bodies, thereby causing certain burden to diabetics and fat-reducing people. The starch-fat composite obtained by compounding starch and fat is called as a fifth type resistant starch (RS 5), the RS5 can reduce postprandial blood glucose response and has certain prevention effect on metabolic syndrome, and in addition, the physicochemical properties (water absorbability, viscosity, digestibility and the like) of the starch after the composite can be greatly improved, and the effect of fatty acid can also be fully exerted.
In the last decade, the improvement of human living standard and some unhealthy life style make more and more people in sub-health state, and a series of complications of 'rich diseases' caused by overnutrition affect people of all ages. China has become the first major country of diabetics worldwide, and the number of hypertensive patients is approaching 3 billion, and is continuing to rise. The key to preventing the diseases is that people need to develop scientific and reasonable dietary habits. Starch-based foods such as rice, steamed bread and noodles are used as traditional staple food in China, and have direct influence on the blood sugar level of residents in China. Therefore, the RS5 type resistant starch food which gives consideration to nutrition and health is more and more important, not only conforms to the development trend of modern food nutrition and sanitation, but also can greatly meet the living demands of contemporary human beings, and has important significance for reasonably utilizing starch resources and preventing some related chronic diseases and metabolic syndromes thereof. RS5 attracts the attention of scholars all over the world as a novel starch with low glycemic index, and will become a popular research in the fields of modern food science and nutrition.
RS5 in the prior art has low composite index, generally below 40 percent, low resistant starch content and unobvious inhibition effect on blood sugar rise.
Disclosure of Invention
In view of the above, the present application provides a high composite index starch fat composite, and a preparation method and an application thereof, wherein the composite index is high, and the digestibility is good.
In order to achieve the technical purpose, the following technical scheme is adopted in the application:
in a first aspect, the present application provides a method for preparing a high complex index starch fat complex, comprising the steps of:
s1, subjecting a mixture of rice starch raw materials and pullulanase to ultrasonic treatment, and then performing extrusion and puffing treatment to obtain an enzymatic hydrolysis starch mixture, wherein the weight average molecular weight of the enzymatic hydrolysis starch mixture is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in a neutral buffer solution, and performing crushing treatment by using a high-voltage pulse electric field to obtain crushed starch;
and S3, mixing and homogenizing the broken starch and fatty acid, performing irradiation treatment, cooling and drying to obtain the high-composite-index starch-fat composite.
Preferably, the temperature of the ultrasonic treatment is 50-60 ℃, and the ultrasonic time is 10-20min.
Preferably, the temperature of the extrusion puffing treatment is 50-80 ℃, and the number of the spiral rods is 20-40Hz.
Preferably, before the step S1, the method further comprises soaking the rice starch in an acid solution with a pH of 5-6.
Preferably, the electric field intensity of the high-voltage pulse electric field is 5-15kV/cm, and the number of pulses is 5-10.
Preferably, the irradiation dose of the irradiation treatment is 2.0-10.0kGy, and the radiation used for irradiation is 60 Co-gamma radiation.
Preferably, the mass ratio of the fatty acid to the rice starch raw material is 2-4:50.
in a second aspect, the present application provides a high composite index starch fat complex, wherein the composite index of the high composite index starch fat complex is 43.95% -55.77%, and the emulsification index is 58% -78%.
In a third aspect, the present application provides a dough comprising a high compound index starch-fat complex, wherein the high compound index starch is added in an amount of 0.5% to 3% of the mass of flour in the dough.
In a fourth aspect, the present application provides the use of a high complexing index starch fat complex in the preparation of a food staple food.
The beneficial effect of this application is as follows:
1. this application utilizes and extrudees the structure and the nature that can change rice starch, and is more easily acted by the enzyme, and the difficult phenomenon that produces "regeneration", simultaneously, combines ultrasonic treatment's zymolyte to promote starch granule disintegration and make starch molecular chain dissolve out, forms shorter C-C chain behind the supersound, more is favorable to amylose to gather on the crystal nucleus, does benefit to the complex of follow-up fatty acid, improves compound index.
2. According to the scheme, pullulanase (debranching enzyme) is selected to remove branches of amylopectin or hydrolase is used for hydrolyzing long amylopectin chains into short chains so as to increase the content of free amylose in a starch system, so that the opportunity of contacting linear starch molecules with lipid is improved to a great extent, and the composite index of the starch and lipid composite can be improved.
3. The application utilizes the high-voltage pulse electric field to carry out starch crushing treatment, so that the form of starch granules is changed, and the subsequent starch and lipid combination rate is improved.
4. This application uses irradiation treatment when compounding starch and fatty acid, can let starch molecular structure change, more does benefit to fatty acid and gets into its structure, improves recombination rate and stability.
Drawings
FIG. 1 is a SEM comparison of starch fat complex in the present scheme.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
As is known to those skilled in the art, starch-lipid complexes, widely found in processed starchy foods, particularly in thermally processed products, release amylose within the starch granules during food processing, leading to starch gelatinization, under hot liquid conditions, with free linear amylose macromolecules folded into a single-helix conformation with external hydrophilic hydroxyl groups and internal hydrophobic cavities. The framework is beneficial to attracting lipid fat chains into amylose hydrophobic cavities and forming stable crystal complexes, the compact and ordered structure of the starch lipid complexes can inhibit the swelling of starch, the contact between the starch and digestive enzymes is reduced, in addition, the formation of the starch-lipid complexes changes the structure of starch molecules and reduces the sensitivity of the starch to the digestive enzymes, so the starch-lipid complexes are classified as resistant starch, and the application of the starch lipid complexes in staple food can effectively reduce postprandial blood glucose response and have certain preventive effects on metabolic syndromes, such as diabetes, obesity, hypertension, heart disease and the like.
Based on this, the present invention has been made.
In a first aspect, the present application provides a method for preparing a high complex index starch fat complex, comprising the steps of:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the optimum pH value of the pullulanase is 4-7, the enzyme activity can be improved by reacting the soaked rice starch with the pullulanase, the reaction can be more sufficient, and therefore the influence is generated on the later compounding processThe method is beneficial to improving the composite effect, the adding amount of pullulanase is 0.5-2mL, the mixture is placed in an ultrasonic device, the power is 150-250w ultrasonic for 5-10min, the ultrasonic and stopping time is 5s, the temperature is set to be 50-60 ℃, stirring is carried out for 10-20min, after the ultrasonic is finished, the mixture is added into a double-screw extrusion puffing machine for extrusion puffing, after the extrusion puffing machine stably discharges materials, extruded materials are collected, the extruded materials are placed at 40 ℃ for drying, after the moisture content reaches 8%, the extruded materials are crushed and pass through a 60-mesh sieve, an enzymolysis starch mixture is obtained, the extrusion puffing temperature is set to be 50-80 ℃, the screw revolution is 20-40Hz, and enzymolysis is carried out until the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol, the common extrusion and expansion temperature is higher, generally more than 120 ℃, but low-temperature extrusion and expansion is utilized, the temperature is 50-80 ℃, and in addition, the optimum temperature of pullulanase is 40-80 ℃, so that the inactivation of pullulanase cannot be caused;
the starch forms a crystal-like structure through intermolecular hydrogen bond interaction, so that the natural starch has weak adsorbability on water and is not easy to react with enzyme, and the recombination rate of the starch-fatty acid compound can be reduced, while the structure and the property of the rice starch are changed by extrusion and expansion in the step S1, after the rice starch in the raw material is expanded, amylopectin is broken, the granular structure of beta-starch is damaged, starch molecules are rearranged, so that the structure of a starch gel crystallization area is changed, the starch is subjected to irreversible reaction and is easier to act by enzyme, and the phenomenon of 'regeneration' is difficult to generate; in addition, the starch granule disintegration is promoted by combining ultrasonic treatment to dissolve out molecular chains of the starch, and a shorter C-C chain is formed after ultrasonic treatment, so that amylose is more favorably gathered on a crystal nucleus and is beneficial to subsequent composite reaction;
s2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5-15kV/cm, and the number of pulses is 5-10, so as to obtain crushed starch;
the high-voltage pulse electric field crushing treatment is a novel technology which utilizes pulse discharge to enable the crushing degree to be more sufficient, electric energy is transmitted to biological tissues arranged between two electrodes in a short time in a high-strength extremely-short pulse mode to cause the transmembrane potential difference of the biological tissues, and the permeability of cells is enhanced through an electroosmosis mechanism, so that the starch can be effectively crushed by utilizing the technology, the form of starch particles is changed, after the starch particles are treated by the high-voltage pulse electric field, the conformation of amylose is changed and is converted into a spiral structure from linear to form a spiral hydrophobic cavity, subsequent hydrophobic ligands such as lipid and the like can enter the hydrophobic cavity to form a compound, the subsequent starch and lipid binding rate is improved, and the high-compound starch-fat compound is obtained;
s3, mixing 4-8% of the weight of the rice starch raw material with the crushed starch obtained in the step S2 according to the addition amount of the fatty acid, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping the homogenizing for 5S after the homogenizing is carried out for 6 times in total, carrying out 2.0-10.0kGy irradiation treatment after the homogenizing is finished, wherein the ray used for the irradiation is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high composite index starch-fat compound;
in the step S3, high-speed homogenization and irradiation are utilized to compound starch and fatty acid, wherein the fatty acid is lauric acid, myristic acid and palmitic acid, the surface tension of the starch mixed solution is reduced under the action of high-speed shearing force, hydrophobic lipid parts in the fatty acid are easier to enter a starch molecule spiral cavity under the action of hydrophobic force, hydrophilic parts are left outside a spiral, and a stable V-shaped starch lipid compound is easier to form.
The application provides a high composite index starch fat compound, wherein the composite index of the high composite index starch fat compound is 43.95% -55.77%, and the emulsification index is 58% -78%.
The application provides a dough containing high compound index starch fat complex, the addition of high compound index starch is 0.5% -3% of the flour quality in the dough, the dough is prepared by taking flour, water, dry yeast and high compound index starch as raw materials, the mass ratio of the flour, the water and the dry yeast can be 60, the preparation method comprises the following steps of firstly, uniformly mixing the starch fat complex and the flour to prepare mixed powder, slowly adding the water and the dry yeast, and after the starch fat complex is lightly kneaded to be fully contacted with the water, repeatedly kneading to prepare uniform dough.
In a fourth aspect, the application provides an application of the high composite index starch-fat complex in preparing food staple food, and the high composite index starch-fat complex has better water retention and emulsibility, so that the texture characteristics and sensory score of the staple food product can be obviously improved.
The scheme of the application is further illustrated by the following specific examples.
Example 1
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution of the rice starch to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring uniformly, wherein the addition amount of the pullulanase is 0.5mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment with the power of 150-250w for 5-10min, wherein the ultrasonic treatment and the stopping time are 5s, the temperature is set to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting an extruded material after the extrusion puffing machine stably discharges materials, drying the extruded material at 40 ℃, crushing and sieving by a 60-mesh sieve after the water content reaches 8%, thus obtaining an enzymatic hydrolysis starch mixture, wherein the extrusion puffing temperature is set to be 50 ℃, the screw rotation number is 40Hz, and the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH 6.5) SlowPlacing the starch in flushing liquid in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so as to obtain crushed starch;
s3, mixing the crushed starch obtained in the step S2 with the addition of fatty acid accounting for 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping homogenizing for 5S after 5S, homogenizing for 6 times in total, performing 2.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Example 2
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution of the rice starch to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the addition amount of the pullulanase is 1mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment at the power of 150-250w for 5-10min, performing ultrasonic treatment for 5s and stopping time, setting the temperature to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting an extruded material after the extrusion puffing machine stably discharges, drying the extruded material at the temperature of 40 ℃, crushing and sieving by using a 60-mesh sieve after the water content reaches 8%, thus obtaining an enzymolysis starch mixture, wherein the extrusion puffing temperature is set to be 60 ℃, the rotation number of the screw is 30Hz, and enzymolysis is carried out until the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in a high-voltage pulse device, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5-10kV/cm, and the number of pulses is 8, so as to obtain crushed starch;
s3, mixing the crushed starch obtained in the step S2 with fatty acid in an amount of 5% of the weight of the rice starch raw material, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping homogenizing for 5S after 5S, homogenizing for 6 times in total, performing 5.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high composite index starch-fat compound.
Example 3
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution of the rice starch to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring uniformly, wherein the addition amount of the pullulanase is 1.5mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment with the power of 150-250w for 5-10min, wherein the ultrasonic treatment and the stopping time are 5s, the temperature is set to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting an extruded material after the extrusion puffing machine stably discharges, drying the extruded material at 40 ℃, crushing and sieving by using a 60-mesh sieve after the water content reaches 8%, thus obtaining an enzymatic hydrolysis starch mixture, wherein the extrusion puffing temperature is set to be 70 ℃, the rotation number of the screw is 30Hz, and the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 15kV/cm, and the number of pulses is 5, so as to obtain crushed starch;
s3, mixing 6% of the weight of the rice starch raw material with the crushed starch obtained in the step S2 according to the addition amount of the fatty acid, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping the homogenizing for 5S after the homogenizing is performed for 6 times in total, performing 8.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Example 4
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and uniformly mixing, wherein the addition amount of the pullulanase is 2mL, putting the mixture into ultrasonic equipment, and putting the power of the mixture into ultrasonic equipment to be 150-250w, performing ultrasonic treatment for 5-10min, wherein the ultrasonic treatment and stopping time are both 5s, the temperature is set to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting extruded materials after the extrusion puffing machine stably discharges materials, drying the extruded materials at 40 ℃, crushing the extruded materials after the moisture content reaches 8%, and sieving the crushed materials through a 60-mesh sieve to obtain an enzymolysis starch mixture, wherein the extrusion puffing temperature is set to be 80 ℃, the screw revolution is 20Hz, and enzymolysis is carried out until the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 15kV/cm, and the number of pulses is 5, so as to obtain crushed starch;
s3, mixing 8% of the weight of the rice starch raw material with the crushed starch obtained in the step S2 according to the addition amount of the fatty acid, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping the homogenizing for 5S after the homogenizing is carried out for 6 times in total, carrying out 10.0kGy irradiation treatment after the homogenizing is finished, wherein the ray used by the irradiation is 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Example 5
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the addition amount of the pullulanase is 0.5mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment at the power of 150-250w for 5-10min, setting the ultrasonic treatment time and the stopping time to be 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting an extruded material after the extrusion puffing machine is discharged stably, drying the extruded material at the temperature of 40 ℃, crushing and sieving the extruded material by using a 60-mesh sieve after the water content reaches 8%, thus obtaining an enzymolysis starch mixture, wherein the extrusion puffing temperature is set to be 70 ℃, the rotation number of the screw is 40Hz, and enzymolysis is carried out until the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so as to obtain crushed starch;
s3, mixing the crushed starch obtained in the step S2 with the addition of fatty acid accounting for 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping homogenizing for 5S after 5S, homogenizing for 6 times in total, performing 2.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Example 6
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the addition amount of the pullulanase is 0.5mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment at the power of 150-250w for 5-10min, setting the ultrasonic treatment time and the stopping time to be 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting an extruded material after the extrusion puffing machine is discharged stably, drying the extruded material at the temperature of 40 ℃, crushing and sieving the extruded material by using a 60-mesh sieve after the water content reaches 8%, thus obtaining an enzymolysis starch mixture, wherein the extrusion puffing temperature is set to be 80 ℃, the rotation number of the screws is 40Hz, and enzymolysis is carried out until the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in a high-voltage pulse device, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so as to obtain crushed starch;
s3, mixing the crushed starch obtained in the step S2 with the addition of fatty acid accounting for 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping homogenizing for 5S after 5S, homogenizing for 6 times in total, performing 2.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Comparative example 1
S1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution of the rice starch to be 5-6, soaking for 1h, placing the mixture in ultrasonic equipment, carrying out ultrasonic treatment at the power of 150-250w for 5-10min, carrying out ultrasonic treatment for 5s and stopping at the time of 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing after the ultrasonic treatment is finished, collecting extruded materials after the extrusion puffing machine stably discharges materials, placing the extruded materials at 40 ℃ for drying, crushing the extruded materials until the water content reaches 8%, and sieving the crushed materials through a 60-mesh sieve to obtain a starch mixture, wherein the extrusion puffing temperature is set at 50 ℃, and the screw rotation number is 40Hz;
s2, dispersing the starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so as to obtain crushed starch;
s3, mixing the crushed starch obtained in the step S2 with the addition of fatty acid accounting for 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping homogenizing for 5S after 5S, homogenizing for 6 times in total, performing 2.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Comparative example 2
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the addition amount of the pullulanase is 0.5mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment at the power of 150-250w for 5-10min, setting the ultrasonic treatment time and the stopping time to be 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, drying the mixture at 40 ℃, and crushing the mixture to be 6% after the water content reaches 8%Sieving with 0 mesh sieve to obtain enzymolysis starch mixture, and performing enzymolysis until the weight average molecular weight of starch system is 4 × 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so as to obtain crushed starch;
s3, mixing the crushed starch obtained in the step S2 with the addition of fatty acid accounting for 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping homogenizing for 5S after 5S, homogenizing for 6 times in total, performing 2.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Comparative example 3
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution of the rice starch to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring uniformly, wherein the addition amount of the pullulanase is 0.5mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment with the power of 150-250w for 5-10min, wherein the ultrasonic treatment and the stopping time are 5s, the temperature is set to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting an extruded material after the extrusion puffing machine stably discharges materials, drying the extruded material at 40 ℃, crushing and sieving by a 60-mesh sieve after the water content reaches 8%, thus obtaining an enzymatic hydrolysis starch mixture, wherein the extrusion puffing temperature is set to be 50 ℃, the screw rotation number is 40Hz, and the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH 6.5) in a buffer;
s3, mixing the crushed starch obtained in the step S2 with the addition of fatty acid accounting for 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the rotation speed of the homogenizing is 10000rpm, stopping homogenizing for 5S after 5S, homogenizing for 6 times in total, performing 2.0kGy irradiation treatment after the homogenizing is finished, wherein the irradiation ray is a 60 Co-gamma ray, cooling to room temperature, and drying to obtain the high compound index starch-fat compound.
Comparative example 4
A preparation method of a high composite index starch fat composite comprises the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of a solution of the rice starch to be 5-6, soaking for 1h, then adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring uniformly, wherein the addition amount of the pullulanase is 0.5mL, placing the mixture in an ultrasonic device, performing ultrasonic treatment with the power of 150-250w for 5-10min, wherein the ultrasonic treatment and the stopping time are 5s, the temperature is set to be 50-60 ℃, stirring for 10-20min, after the ultrasonic treatment is finished, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing, collecting an extruded material after the extrusion puffing machine stably discharges materials, drying the extruded material at 40 ℃, crushing and sieving by a 60-mesh sieve after the water content reaches 8%, thus obtaining an enzymatic hydrolysis starch mixture, wherein the extrusion puffing temperature is set to be 50 ℃, the screw rotation number is 40Hz, and the weight-average molecular weight of a starch system is 4 multiplied by 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH6.5), placing the buffer solution in high-voltage pulse equipment, and crushing by using a high-voltage pulse electric field, wherein the electric field intensity of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so as to obtain crushed starch;
s3, mixing the crushed starch obtained in the step S2 with the addition of fatty acid accounting for 4% of the mass of the rice starch raw material, homogenizing at a high speed with the rotation speed of 10000rpm for 5S, stopping homogenizing for 5S for 6 times in total, cooling to room temperature after homogenizing is finished, and drying to obtain the high compound index starch-fat compound.
Application examples 1 to 6
The high complex index starch fat complexes obtained in examples 1-6 were used as dough additives to prepare doughs by the following method: the dough consists of flour, water and dry yeast, the mass ratio of the dough is 60. The dough is gently kneaded to be fully contacted with water, and then the dough is repeatedly kneaded to form uniform dough. The prepared dough is frozen at-18 ℃ for 24h and then thawed at 25 ℃ for 1h, which is a freeze-thaw cycle. Application examples 1-6 were subjected to only one freeze-thaw cycle.
Application example 7
The high compound index starch-fat compound obtained in example 1 was used as an additive to dough to prepare dough by the following method: the dough consists of flour, water and dry yeast, the mass ratio of the dough is 60. First, lightly kneading to make it fully contact with water, then repeatedly kneading to obtain uniform dough. The prepared dough is frozen at-18 ℃ for 24h and then thawed at 25 ℃ for 1h, which is a freeze-thaw cycle. Application example 7 was subjected to five freeze-thaw cycles.
Comparative examples 8 to 11 of application
The high compound index starch fat compound obtained in comparative examples 1-4 was used as an additive to dough to prepare dough by the following method: the dough consists of flour, water and dry yeast, the mass ratio of the dough is 60. The dough is gently kneaded to be fully contacted with water, and then the dough is repeatedly kneaded to form uniform dough. The prepared dough is frozen at-18 ℃ for 24h and then thawed at 25 ℃ for 1h, which is a freeze-thaw cycle. Application comparative examples 8-11 were subjected to only one freeze-thaw cycle.
Evaluation test
SEM picture analysis of the starch-fat composite prepared in example 1 shows that the observation of the microstructure of FIG. 1 shows that the rice starch (right picture) has uniform and irregular particle size, and most of the particles have polygonal shapes, smooth particle surfaces and compact arrangement among the particles, as shown in FIG. 1. The starch-fat complex (left picture) has irregular particle size, no starch particles on the surface of the particles are smooth, the arrangement is loose, and a small part of starch particles which are not compounded with fat exist. The rice starch granules have a particle size slightly larger than the starch-fat complex, and in the starch-fat complex, a proportion of uncomplexed starch granules is also present. The structural morphology of starch granules is changed before and after compounding, so that the physicochemical characteristics of the starch fat compound are different from that of rice starch, the formation of the compound reduces the solubility and swelling capacity of the starch in water, the rheological property of starch paste is changed, the gelatinization temperature is increased, the gel hardness is reduced, the aging can be delayed, the sensitivity to enzyme hydrolysis is reduced, and meanwhile, small compound macromolecules can be further aggregated into submicron spherulites, so that the digestibility can be improved.
Examples 5 to 6 only changed the extrusion temperature compared to example 1, and compared to example 1, comparative example 1 deleted the pullulanase enzymatic treatment, comparative example 2 deleted the extrusion treatment, comparative example 3 deleted the high voltage pulse treatment, and comparative example 4 deleted the irradiation treatment; the starch fatty acid compounds of examples 1 to 6 and comparative examples 1 to 4 were prepared into doughs according to application examples 1 to 11, and the doughs prepared according to application examples 1 to 4 and the starch fat compounds obtained by adding the starch fatty acid compounds lacking enzymatic hydrolysis, extrusion expansion, high-voltage pulse electric field crushing and irradiation treatment were used as control groups to evaluate the performance.
The starch fatty acid compounds of examples 1 to 6 and comparative examples 1 to 4 were subjected to complex index measurement, emulsion index measurement, and digestion property measurement, and the results are shown in table 1, and the respective test methods were as follows:
the test method and results are as follows:
composite index determination
Taking 0.4g of sample into a centrifuge tube, adding a small amount of distilled water, uniformly mixing, heating in a boiling water bath for 20min, and shaking the centrifuge tube at random until the sample is completely gelatinized; after cooling to room temperature (25 ℃), 25mL of distilled water was added thereto and the sample was vortexed for 2min; centrifuging at 4000r/min for 15min, mixing 0.5mL of supernatant with 15mL of distilled water and 2mL of iodine solution, and measuring absorbance at 620nm, wherein the compound index calculation formula is as follows:
determination of the emulsification index
Standing the emulsion in an environment of 25 ℃, observing the sample after standing, recording the height of an emulsion layer after the emulsion is layered, and calculating the emulsion index according to the formula:
in the formula: he is the height of an emulsion layer, mm; h is the total height of the emulsion in mm.
Digestion characteristics
Weighing 0.2g of sample, adding a small amount of sodium acetate buffer solution (0.1 mol/L) with pH of 5.2, uniformly mixing, gelatinizing in boiling water bath for 20min, and continuously oscillating during the period until the mixture is uniform paste; cooling in 37 deg.C water bath for 5min, adding 5mL pancreatin and diastase with mass fraction of 1%, performing enzymolysis in 37 deg.C water bath for 0, 20, and 120min, collecting 1mL hydrolysate, adding 4 small amount of anhydrous ethanol to inactivate enzyme, and centrifuging; and measuring the glucose content in the hydrolysate by using a 3,5-dinitrosalicylic acid method, and calculating the digestion characteristic according to the following formula:
fast digestion starch (RDS) calculation: enzymatic digestion of starch within 20min
Slow Digestion Starch (SDS) calculation: enzymatically digesting starch within 20min to 120min
Resistant to digestion starch (RS) calculation: starch digested by enzymolysis for more than 120min
RS＝100％-RDS-SDS
In the formula: g 0 、G 20 And G 120 Respectively representing the glucose content in the hydrolysate after water bath enzymolysis for 0min, 20min and 120 min.
TABLE 1 composite index, emulsification index, digestion Properties test results
As can be seen from Table 1, the better the digestion characteristics is the content of the resistant starch RS, the higher the content is, the better the digestion resistance is, and the later is the content of SDS of the slowly digestible starch.
The dough obtained in application examples 1 to 11 was evaluated for flour quality characteristics, texture characteristics, fermentation rheology, freezable water content, and the results are shown in tables 2 to 3, and the specific test steps were as follows:
determination of powder Properties
The experimental protocol is Chopin +, the rotating speed of a stirring knife is 80r/min, the mass of dough is 75g, the temperature of a water tank is 30 ℃, and the target torque is 1.1, m05 N.m. In the operation process, the temperature setting is divided into three stages, namely a first stage (constant temperature stage), and the temperature is kept for 8min after 30 min; the second stage (temperature raising stage) is carried out in 4 stages (temperature raising to 90 stages and keeping for 10min at the temperature), the third stage (temperature lowering stage) is carried out in 4 stages (temperature lowering from 90 stages to 50 stages and keeping for 5min at the temperature, and data of forming time, stabilizing time and weakening degree are found out from the instrument after the measurement is finished.
Texture characteristics
Determined using a texture analyzer, probe type: P/36R; the speed before, during and after the test is 1.0, 5.0 and 5.0mm/s respectively; compression ratio: 75 percent; compression time interval: 5.0s, each set of experiments was performed 6 replicates and the average was taken as the final result.
Rheological Properties of fermentation
The fermentation rheology of the dough was analyzed using a fermentation rheometer with the following measurement conditions: 250g of dough, 1kg of weight mass, 38 ℃ of temperature and 3h of measuring time. Each sample was repeated 2 times and averaged.
Freezable water content
The freezable water content of the frozen dough was determined in the DSC dough by taking the sample out of the refrigerator and quickly placing it into a DSC chamber pre-cooled to-20 deg.f, to avoid as much as possible the condensation of water on the crucible surface. After the sample is placed in a DSC furnace chamber, the temperature is kept for 3min at-20 ℃, the temperature is increased to 10 rates at the rate of 2 in, the melting enthalpy is obtained by integration from the melting curve, and the calculation is carried out according to the following formula:
in the formula: delta H m : is the enthalpy of the melting peak in the melting curve, J/g; delta fus H m Is the latent heat of fusion of ice, 334J/g; w is a group of A Is the moisture content in the sample, g/g.
TABLE 2 powder Properties and texture Properties test results of the application examples
TABLE 3 fermentation rheology, freezable Water content test results for application examples
The texture characteristic, the flour quality characteristic, the fermentation rheological property and the freezable water content of the dough added with the starch-fat compound are analyzed and determined, and experimental results show that the texture characteristic, the texture characteristic and the like of the dough are superior to those of a reference dough due to the innovation of raw material components and a manufacturing process.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are also included in the scope of the present invention.
Claims (10)
1. A preparation method of a starch-fat complex with a high complex index is characterized by comprising the following steps:
s1, making a bigCarrying out ultrasonic treatment on a mixture of rice starch raw materials and pullulanase, and then carrying out extrusion and expansion treatment to obtain an enzymolysis starch mixture, wherein the weight average molecular weight of the enzymolysis starch mixture is 4 × 10 6 -10 × 10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in a neutral buffer solution, and performing crushing treatment by using a high-voltage pulse electric field to obtain crushed starch;
and S3, mixing and homogenizing the broken starch and fatty acid, performing irradiation treatment, cooling and drying to obtain the high-composite-index starch-fat composite.
2. The method for preparing the starch fat complex with high composite index according to claim 1, wherein the temperature of the ultrasonic treatment is 50-60 ℃, and the ultrasonic time is 10-20min.
3. The method for preparing the high composite index starch fat composite according to claim 1, wherein the temperature of the extrusion puffing process is 50-80 ℃, and the number of screw rods is 20-40Hz.
4. The method for preparing starch fat complex with high composite index according to claim 1, further comprising soaking rice starch in acid solution with pH of 5-6 before step S1.
5. The method for preparing starch fat complex with high composite index as claimed in claim 1, wherein the electric field intensity of the high voltage pulse electric field is 5-15kV/cm, and the number of pulses is 5-10.
6. The method for preparing the starch fat complex with high composite index according to claim 1, wherein the irradiation dose of the irradiation treatment is 2.0-10.0kGy, and the radiation used for the irradiation is 60 Co-gamma radiation.
7. The method for preparing the starch fat complex with high composite index according to claim 1, wherein the mass ratio of the fatty acid to the rice starch raw material is 2-4:50.
8. the high compound index starch fat compound obtained by the preparation method according to any one of claims 1 to 7, wherein the compound index of the high compound index starch fat compound is 43.95 to 55.77 percent, and the emulsification index is 58 to 78 percent.
9. A dough comprising the high composite index starch fat composite of claim 8 wherein the high composite index starch is added in an amount of 0.5% to 3% by weight of the flour in the dough.
10. Use of the high composite index starch fat complex of claim 8 in the preparation of a food staple food.
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