CN115777947B - High-composite-index starch fat compound and preparation method and application thereof - Google Patents
High-composite-index starch fat compound and preparation method and application thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a high-composite-index starch fat compound 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 rice starch raw materials and pullulanase, and then carrying out extrusion puffing 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 carrying out crushing treatment by using a high-voltage pulse electric field to obtain crushed starch; s3, mixing and homogenizing the broken starch and the fatty acid, performing irradiation treatment, cooling and drying to obtain the high-composite-index starch fat compound, wherein the composite index is high and the digestion resistance is good.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high-composite-index starch fat compound and a preparation method and application thereof.
Background
The main component in the rice is starch, which is one of the main sources for providing human energy, and can raise the blood sugar of the human body, thus causing a certain burden to diabetics and slimming people. The starch fat compound obtained by compounding starch and fat is called fifth-class resistant starch (RS 5), the RS5 can reduce postprandial blood glucose reaction, has a certain prevention effect on some metabolic syndromes, and can fully play the role of fatty acid while greatly improving physicochemical properties (water absorption, viscosity, digestibility and the like) of the starch after the compound.
In recent decades, the improvement of human living standard and some unhealthy life patterns lead more and more people to be 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 world of diabetes mellitus worldwide, hypertension patients are approaching 3 hundred million, and the number of patients is continuously rising. The key to preventing the occurrence of the above diseases is that the human needs to develop scientific and reasonable dietary habits. Starch-based foods such as rice, steamed bread and noodles are taken 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 has nutrition and health is more and more important, not only conforms to the development trend of modern food nutrition and health, but also can greatly meet the living requirements of modern people, and has important significance for reasonably utilizing starch resources and preventing the generation of some related chronic diseases and metabolic syndromes thereof. RS5 has attracted attention from students worldwide as a novel starch with low glycemic index, and will certainly become a popular study in the fields of modern food science and nutrition.
The RS5 in the prior art has low composite index, generally below 40%, low resistant starch content and insignificant inhibition effect on blood glucose elevation.
Disclosure of Invention
In view of the above, the application provides a high-composite-index starch fat compound, a preparation method and application thereof, and the high-composite-index starch fat compound has high composite index and good digestion resistance.
In order to achieve the technical purpose, the application adopts the following technical scheme:
in a first aspect, the present application provides a method for preparing a high composite index starch fat complex, comprising the steps of:
s1, performing ultrasonic treatment on a mixture of rice starch raw materials and pullulanase, and then performing extrusion puffing 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 carrying out crushing treatment by using a high-voltage pulse electric field to obtain crushed starch;
s3, mixing the broken starch with fatty acid, homogenizing, performing irradiation treatment, cooling, and drying to obtain the high-composite-index starch fat compound.
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 screw rods is 20-40Hz.
Preferably, prior to step S1, the rice starch is further soaked in an acid solution having a pH of 5 to 6.
Preferably, the electric field strength 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 rays.
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 having a composite index of 43.95% to 55.77% and an emulsion index of 58% to 78%.
In a third aspect, the present application provides a dough comprising a high composite index starch fat composite, the high composite index starch being 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 composite index starch fat complex for preparing a food staple food.
The beneficial effects of this application are as follows:
1. the structure and the property of rice starch can be changed by extrusion puffing, the rice starch is easier to be acted by enzyme, and the phenomenon of retrogradation is difficult to generate, meanwhile, the starch molecular chain is dissolved out by promoting the disintegration of starch particles by combining ultrasonic-treated zymolyte, a shorter C-C chain is formed after ultrasonic treatment, amylose is more favorably gathered on crystal nucleus, the subsequent compounding of fatty acid is favorably realized, and the compounding index is improved.
2. The proposal selects pullulanase (debranching enzyme) to debranch amylopectin or hydrolyses long-chain amylopectin chains into short chains by hydrolase so as to increase the free amylose content in a starch system, greatly improve the contact opportunity of linear starch molecules and lipid and improve the composite index of starch and lipid complexes.
3. The application utilizes the high-voltage pulse electric field to carry out starch crushing treatment, so that the morphology of starch particles is changed, and the subsequent starch and lipid binding rate is improved.
4. When starch and fatty acid are compounded, the irradiation treatment is used, so that the molecular structure of the starch is changed, the fatty acid can enter the structure of the starch more easily, and the compounding rate and stability are improved.
Drawings
Fig. 1 is an SEM control of the starch fat complex of the present embodiment.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
As known to those skilled in the art, starch-lipid complexes are widely found in processed starch-based foods, particularly in thermally processed products, amylose within the starch granules is released during food processing, resulting in gelation of the starch, and under hot liquid conditions, free linear amylose macromolecules are folded into a single helix conformation with external hydrophilic hydroxyl groups and internal hydrophobic cavities. The framework is favorable for attracting fatty chains of lipid into amylose hydrophobic cavities and forming stable crystal complexes, the compact ordered structure of the starch lipid complexes can inhibit expansion of starch, contact of starch with digestive enzymes is reduced, in addition, the formation of the starch-lipid complexes changes the structure of starch molecules, sensitivity of starch to digestive enzymes is reduced, therefore, the starch-lipid complexes are classified as resistant starch, and the starch fat complexes are added into staple foods for application, so that postprandial blood glucose reaction can be effectively reduced, and certain prevention effects on metabolic syndromes such as diabetes, obesity, hypertension, heart diseases and the like are realized.
Based on this, the present invention has been devised.
In a first aspect, the present application provides a method for preparing a high composite 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, adding pullulanase (enzyme activity is more than or equal to 1000 npup/g), stirring and uniformly mixing, enabling the optimal pH value of the pullulanase to be 4-7, enabling the soaked rice starch to react with the pullulanase to improve the enzyme activity, enabling the reaction to be more sufficient, thereby influencing the later compounding, contributing to the improvement of the compounding effect, enabling the adding amount of the pullulanase to be 0.5-2mL, placing the mixture into ultrasonic equipment for 5-10min at the power of 150-250w, enabling the ultrasonic and stopping time to be 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion bulking machine for extrusion bulking after the ultrasonic is finished, collecting extrusion materials after the extrusion bulking machine is stably discharged, drying the extrusion materials at 40 ℃, enabling the extrusion bulking temperature to be set at 50-80 ℃ and enabling the water content to reach 8%, and then smashing the extrusion materials to pass through a 60-mesh sieve, thus obtaining an enzymolysis starch mixture, wherein the extrusion bulking temperature is set to be 20-40Hz, and the weight of the enzymolysis starch system is 10 times of the molecular weight of starch is equal to 4 times of the molecular weight of the starch system 6 -10×10 6 g/mol, the common extrusion temperature is higher, generally above 120 ℃, but we use low-temperature extrusionThe temperature is 50-80 ℃, and in addition, the optimum temperature of pullulanase is 40-80 ℃, so that the pullulanase cannot be inactivated;
because the starch forms a crystal-like structure through intermolecular hydrogen bond interaction, the natural starch has weak adsorptivity to water and is not easy to react with enzymes, so that the recombination rate of starch-fatty acid complex can be reduced, the step S1 utilizes extrusion expansion to change the structure and property of rice starch, after the rice starch in the raw material is expanded, amylopectin breaks, the granular structure of beta-starch is destroyed, starch molecules can be rearranged, the structure of a starch gel crystallization area is changed, the starch is subjected to irreversible reaction, is more easily acted by enzymes, and the phenomenon of 'retrogradation' is difficult to generate; in addition, the ultrasonic treatment is combined to promote the disintegration of starch particles so as to dissolve out starch molecular chains, shorter C-C chains are formed after the ultrasonic treatment, amylose is more beneficial to gathering on crystal nucleus, the subsequent composite reaction is beneficial, and the ultrasonic treatment also has the effect of enabling the starch and enzyme to be more uniformly mixed so that the enzymolysis is more sufficient during extrusion and expansion;
s2, dispersing the enzymolysis starch mixture in KH 2 PO 4 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength 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 for enabling the crushing degree to be more sufficient by utilizing pulse discharge, electric energy is transmitted to biological tissues placed between two electrodes in a short time in a high-strength extremely-short pulse mode, transmembrane potential difference of the biological tissues is caused, and the permeability of cells is enhanced through an electroosmosis mechanism, so that starch can be effectively crushed by utilizing the technology, the morphology of starch particles is changed, the conformation of amylose is changed after the starch particles are subjected to the high-voltage pulse electric field treatment, the amylose is linearly converted into a spiral structure, a spiral hydrophobic cavity is formed, the subsequent hydrophobic ligand such as lipid is facilitated to enter the hydrophobic cavity to form a complex, the subsequent starch and lipid binding rate is improved, and the high-composite starch fat complex is obtained;
s3, mixing 4% -8% of the mass of the rice starch raw material with the broken starch obtained in the step S2 according to the addition amount of fatty acid, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, homogenizing for 6 times in total, performing 2.0-10.0kGy irradiation treatment after homogenizing, using 60 Co-gamma rays as rays, 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, the fatty acid is lauric acid, myristic acid and palmitic acid, under the action of high-speed shearing force, the surface tension of starch mixed solution is reduced, hydrophobic lipid in the fatty acid can enter a starch molecule spiral cavity more easily, hydrophilic parts are left outside the spiral, and stable V-type starch lipid compound is more easily formed.
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 emulsifying index is 58% -78%.
The application provides a dough containing high-composite-index starch fat compound, the addition amount of the high-composite-index starch is 0.5% -3% of the mass of flour in the dough, the dough is prepared from flour, water, dry yeast and high-composite-index starch serving as raw materials, the mass ratio of the flour, the water and the dry yeast can be 60:30:1, the preparation method comprises the steps of firstly uniformly mixing the starch fat compound with the flour to prepare mixed powder, the addition amount of the starch fat compound is 0.5% -3% of the mass of the flour, then slowly adding the water and the dry yeast, lightly kneading to enable the mixed powder to be in full contact with the water, and repeatedly kneading to obtain uniform dough.
In a fourth aspect, the application provides an application of the high-composite-index starch fat compound in preparing food staple foods, and the high-composite-index starch fat compound has better water retention and emulsifying property, so that the texture characteristics and sensory scores of the staple food products can be obviously improved.
The following is a further description of the solution of the present application by means of specific examples.
Example 1
A method for preparing a high composite index starch fat composite, comprising 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, adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of the pullulanase is 0.5mL, placing the mixture into ultrasonic equipment with the power of 150-250w for 5-10min, the ultrasonic and stop time of 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing after the ultrasonic is finished, collecting extrusion materials after the extrusion puffing machine is stably discharged, drying the extrusion materials at 40 ℃, crushing the extrusion materials after the water content reaches 8%, sieving the extrusion materials through a 60-mesh sieve to obtain an enzymolysis starch mixture, setting the extrusion puffing temperature to be 50 ℃, setting the screw revolution number to 40Hz, and carrying out enzymolysis until the weight average molecular weight of a starch system is 4×10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so that crushed starch is obtained;
s3, mixing the rice starch with the broken starch obtained in the step S2 according to the adding amount of fatty acid of 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 2.0kGy irradiation treatment after homogenizing, using 60 Co-gamma rays as rays, cooling to room temperature, and drying to obtain the high-composite-index starch fat compound.
Example 2
A method for preparing a high composite index starch fat composite, comprising 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, adding pullulanase (enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of pullulanase is 1mL, placing the mixture into ultrasonic equipment, performing ultrasonic treatment with the power of 150-250w for 5-10min, performing ultrasonic treatment and stopping time for 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine after ultrasonic treatment, performing extrusion puffing, collecting extruded materials after stable discharge of the extrusion puffing machine, drying the extruded materials at 40 ℃, crushing the extruded materials after the moisture content reaches 8%, sieving the crushed materials with 60 meshes to obtain an enzymolysis starch mixture, setting the extrusion puffing temperature to be 60 ℃, performing screw revolution at 30Hz, and performing enzymolysis until the weight average molecular weight of a starch system is 4X 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 5-10kV/cm, and the number of pulses is 8;
s3, mixing the broken starch obtained in the step S2 with the broken starch with the addition amount of the fatty acid of 5% of the mass of the rice starch raw material, homogenizing at a high speed, stopping 5S after 5S homogenization, performing 5.0kGy irradiation treatment after the homogenization is finished, cooling to room temperature and drying to obtain the high-composite-index starch fat compound.
Example 3
A method for preparing a high composite index starch fat composite, comprising the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of the solution to be 5-6, soaking for 1h, adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of pullulanase is 1.5mL, placing the mixture into ultrasonic equipment, performing ultrasonic treatment with the power of 150-250w for 5-10min, performing ultrasonic treatment and stopping time for 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing after ultrasonic treatment, and collecting extrusion after stable discharge of the extrusion puffing machineDrying the extruded material at 40deg.C, pulverizing after water content reaches 8%, sieving with 60 mesh sieve to obtain enzymolysis starch mixture, extruding and puffing at 70deg.C with screw rotation speed of 30Hz, 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 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 15kV/cm, and the number of pulses is 5, so that crushed starch is obtained;
s3, mixing the rice starch powder with the broken starch obtained in the step S2 according to the adding amount of the fatty acid of 6% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 8.0kGy irradiation treatment after homogenizing is finished, using 60 Co-gamma rays as rays for irradiation, cooling to room temperature, and drying to obtain the high-composite-index starch fat compound.
Example 4
A method for preparing a high composite index starch fat composite, comprising 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, adding pullulanase (enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of pullulanase is 2mL, placing the mixture into ultrasonic equipment, performing ultrasonic treatment with the power of 150-250w for 5-10min, performing ultrasonic treatment and stopping time for 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine after ultrasonic treatment, performing extrusion puffing, collecting extrusion materials after stable discharge of the extrusion puffing machine, drying the extrusion materials at 40 ℃, crushing the extrusion materials after the moisture content reaches 8%, sieving the extrusion materials with a 60-mesh sieve to obtain an enzymolysis starch mixture, setting the extrusion puffing temperature to be 80 ℃, and performing enzymolysis until the weight average molecular weight of a starch system is 4X 10 Hz 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 The buffer solution with the pH value of 6.5 is placed in a high-voltage pulse device to be broken by a high-voltage pulse electric fieldThe electric field intensity of the starch is 15kV/cm, and the number of pulses is 5, so that broken starch is obtained;
s3, mixing the rice starch powder with the broken starch obtained in the step S2 according to the adding amount of fatty acid which is 8% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 10.0kGy irradiation treatment after homogenizing is finished, using 60 Co-gamma rays as rays, cooling to room temperature, and drying to obtain the high-composite-index starch fat compound.
Example 5
A method for preparing a high composite index starch fat composite, comprising 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, adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of the pullulanase is 0.5mL, placing the mixture into ultrasonic equipment with the power of 150-250w for 5-10min, the ultrasonic and stop time of 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing after the ultrasonic is finished, collecting extrusion materials after the extrusion puffing machine is stably discharged, drying the extrusion materials at 40 ℃, crushing the extrusion materials after the water content reaches 8%, sieving the extrusion materials through a 60-mesh sieve to obtain an enzymolysis starch mixture, setting the extrusion puffing temperature to be 70 ℃, setting the screw revolution number to 40Hz, and carrying out enzymolysis until the weight average molecular weight of a starch system is 4×10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so that crushed starch is obtained;
s3, mixing the rice starch with the broken starch obtained in the step S2 according to the adding amount of fatty acid of 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 2.0kGy irradiation treatment after homogenizing, using 60 Co-gamma rays as rays, cooling to room temperature, and drying to obtain the high-composite-index starch fat compound.
Example 6
A method for preparing a high composite index starch fat composite, comprising 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, adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of the pullulanase is 0.5mL, placing the mixture into ultrasonic equipment with the power of 150-250w for 5-10min, the ultrasonic and stop time of 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing after the ultrasonic is finished, collecting extrusion materials after the extrusion puffing machine is stably discharged, drying the extrusion materials at 40 ℃, crushing the extrusion materials after the water content reaches 8%, sieving the extrusion materials through a 60-mesh sieve to obtain an enzymolysis starch mixture, setting the extrusion puffing temperature to be 80 ℃, setting the screw revolution number to 40Hz, and carrying out enzymolysis until the weight average molecular weight of a starch system is 4×10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so that crushed starch is obtained;
s3, mixing the rice starch with the broken starch obtained in the step S2 according to the adding amount of fatty acid of 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 2.0kGy irradiation treatment after homogenizing, using 60 Co-gamma rays as rays, cooling to room temperature, and drying to obtain the high-composite-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 to be 5-6, soaking for 1h, placing the mixture into ultrasonic equipment to carry out ultrasonic treatment with the power of 150-250w for 5-10min, setting the ultrasonic treatment and the stop time to be 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion and puffing machine to carry out extrusion and puffing after the ultrasonic treatment is finished, collecting extrusion materials after the extrusion and puffing machine stably discharges, drying the extrusion materials at 40 ℃, crushing the extrusion materials after the moisture content reaches 8%, and sieving the extrusion materials through a 60-mesh sieve to obtain a starch mixture, wherein the extrusion and puffing temperature is set to be 50 ℃ and the screw revolution is 40Hz;
s2, dispersing the starch mixture in KH 2 PO 4 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so that crushed starch is obtained;
s3, mixing the rice starch with the broken starch obtained in the step S2 according to the adding amount of fatty acid of 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 2.0kGy irradiation treatment after homogenizing, using 60 Co-gamma rays as rays, cooling to room temperature, and drying to obtain the high-composite-index starch fat compound.
Comparative example 2
A method for preparing a high composite index starch fat composite, comprising the following steps:
s1, pretreating rice starch by using dilute hydrochloric acid (0.1M) to enable the pH value of the solution to be 5-6, soaking for 1h, adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of pullulanase is 0.5mL, placing the mixture into ultrasonic equipment, performing ultrasonic treatment with the power of 150-250w for 5-10min, performing ultrasonic treatment and stopping time for 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, drying the mixture at 40 ℃ after ultrasonic treatment, crushing the mixture after the water content reaches 8%, and sieving the crushed mixture by a 60-mesh sieve to obtain an enzymatic starch mixture, and performing enzymolysis until the weight average molecular weight of a starch system is 4X 10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so that crushed starch is obtained;
s3, mixing the rice starch with the broken starch obtained in the step S2 according to the adding amount of fatty acid of 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 2.0kGy irradiation treatment after homogenizing, using 60 Co-gamma rays as rays, cooling to room temperature, and drying to obtain the high-composite-index starch fat compound.
Comparative example 3
A method for preparing a high composite index starch fat composite, comprising 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, adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of the pullulanase is 0.5mL, placing the mixture into ultrasonic equipment with the power of 150-250w for 5-10min, the ultrasonic and stop time of 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, adding the mixture into a double-screw extrusion puffing machine for extrusion puffing after the ultrasonic is finished, collecting extrusion materials after the extrusion puffing machine is stably discharged, drying the extrusion materials at 40 ℃, crushing the extrusion materials after the water content reaches 8%, sieving the extrusion materials through a 60-mesh sieve to obtain an enzymolysis starch mixture, setting the extrusion puffing temperature to be 50 ℃, setting the screw revolution number to 40Hz, and carrying out enzymolysis until the weight average molecular weight of a starch system is 4×10 6 -10×10 6 g/mol；
S2, dispersing the enzymolysis starch mixture in KH 2 PO 4 (pH 6.5);
s3, mixing the rice starch with the broken starch obtained in the step S2 according to the adding amount of fatty acid of 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, performing total homogenizing for 6 times, performing 2.0kGy irradiation treatment after homogenizing, using 60 Co-gamma rays as rays, cooling to room temperature, and drying to obtain the high-composite-index starch fat compound.
Comparative example 4
A method for preparing a high composite index starch fat composite, comprising the following steps:
s1, pretreating rice starch with dilute hydrochloric acid (0.1M) to enable the pH of the solution to be 5-6, soaking for 1h, adding pullulanase (the enzyme activity is more than or equal to 1000 npup/g), stirring and mixing uniformly, wherein the adding amount of pullulanase is 0.5mL, placing the mixture into ultrasonic equipment, performing ultrasonic treatment with the power of 150-250w for 5-10min, performing ultrasonic treatment and stopping time for 5s, setting the temperature to be 50-60 ℃, stirring for 10-20min, and adding the mixture into ultrasonic equipment after ultrasonic treatment is finishedExtruding and puffing by a double-screw extruding and puffing machine, collecting extruded materials after the extruding and puffing machine discharges stably, drying the extruded materials at 40 ℃, crushing and sieving with a 60-mesh sieve after the moisture content reaches 8%, and obtaining an enzymolysis starch mixture, wherein the extruding and puffing temperature is set at 50 ℃, the screw revolution is 40Hz, and the 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 Placing the starch into buffer solution with pH of 6.5, and crushing the starch in high-voltage pulse equipment by using a high-voltage pulse electric field, wherein the electric field strength of the high-voltage pulse electric field is 5kV/cm, and the number of pulses is 10, so that crushed starch is obtained;
s3, mixing the broken starch obtained in the step S2 with the broken starch with the addition amount of the fatty acid being 4% of the mass of the rice starch raw material, homogenizing at a high speed, wherein the homogenizing speed is 10000rpm, stopping 5S after homogenizing for 5S, homogenizing for 6 times in total, cooling to room temperature after homogenizing, and drying to obtain the high-composite-index starch fat compound.
Application examples 1 to 6
The high composite index starch fat complexes obtained in examples 1-6 were used as additives to dough to prepare dough as follows: the dough consists of flour, water and dry yeast, wherein the mass ratio of the flour to the water to the dry yeast is 60:30:1, starch fat compound and the flour are uniformly mixed to prepare mixed powder, the adding amount of the starch fat compound is 3.0% of the mass of the flour, and then the water and the dry yeast are slowly added. Firstly lightly kneading to make the dough fully contacted with water, and repeatedly kneading to form uniform dough. The dough prepared was frozen at-18 ℃ for 24 hours and thawed at 25 ℃ for 1 hour, which is a freeze-thaw cycle. Application examples 1-6 were subjected to only one freeze-thaw cycle.
Application example 7
The high composite index starch fat composite obtained in example 1 was used as an additive to a dough to prepare a dough as follows: the dough consists of flour, water and dry yeast, wherein the mass ratio of the flour to the water to the dry yeast is 60:30:1, starch fat compound and the flour are uniformly mixed to prepare mixed powder, the adding amount of the starch fat compound is 3.0% of the mass of the flour, and then the water and the dry yeast are slowly added. Firstly lightly kneading to make the dough fully contacted with water, and repeatedly kneading to form uniform dough. The dough prepared was frozen at-18 ℃ for 24 hours and thawed at 25 ℃ for 1 hour, which is a freeze-thaw cycle. Application example 7 was subjected to five freeze-thawing cycles.
Comparative examples 8 to 11 were used
The high composite index starch fat complexes obtained in comparative examples 1-4 were used as additives to dough to prepare dough, which was prepared as follows: the dough consists of flour, water and dry yeast, wherein the mass ratio of the flour to the water to the dry yeast is 60:30:1, starch fat compound and the flour are uniformly mixed to prepare mixed powder, the adding amount of the starch fat compound is 3.0% of the mass of the flour, and then the water and the dry yeast are slowly added. Firstly lightly kneading to make the dough fully contacted with water, and repeatedly kneading to form uniform dough. The dough prepared was frozen at-18 ℃ for 24 hours and thawed at 25 ℃ for 1 hour, which is a freeze-thaw cycle. Comparative examples 8-11 were used with only one freeze-thaw cycle.
Evaluation test
SEM image analysis is carried out on the starch fat compound prepared in the example 1, as shown in FIG. 1, microstructure observation in FIG. 1 shows that rice starch (right image) has uniform particle size, irregular shape, most particles in polygonal shape, smooth particle surface and compact particle arrangement. The starch fat compound (left picture) has different particle sizes and irregular shapes, and the surface of the particles is smooth without starch particles, is loosely arranged, and has less starch particles which are not compounded with fat. The grain size of the rice starch grain is slightly larger than that of the starch fat compound, and a part of uncomplexed starch grains exist in the starch fat compound. The structural morphology of starch particles is changed before and after compounding, so that the physicochemical characteristics of the starch fat compound are different from those of rice starch, the solubility and swelling capacity of starch in water are reduced due to the formation of the compound, 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 digestion resistance can be improved.
Examples 5-6 changed only the extrusion temperature compared to example 1, comparative example 1 deleted the pullulanase enzymatic hydrolysis treatment, comparative example 2 deleted the extrusion treatment, comparative example 3 deleted the high-pressure pulse treatment, and comparative example 4 deleted the irradiation treatment compared to example 1; the starch fatty acid complexes 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 in application examples 1 to 4 and the starch fatty acid complexes obtained by respectively adding the starch fatty acid complexes lacking enzymolysis, extrusion puffing, high-voltage pulse electric field crushing and irradiation treatment were used as control groups for performance evaluation.
The starch fatty acid complexes 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 are as follows:
the test method and the test result 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 periodically shaking the centrifuge tube 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, taking 0.5mL supernatant, fully mixing with 15mL distilled water and 2mL iodine solution, and measuring absorbance at 620nm, wherein the compound index calculation formula is as follows:
determination of the emulsion index
Standing the emulsion in an environment of 25 ℃, observing a sample after standing, and recording the height of an emulsion layer after layering the emulsion, wherein the emulsion index calculation formula is as follows:
wherein: he is the height of emulsion layer, mm; h is the total height of the emulsion, mm.
Digestion Properties
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 until the mixture is a uniform paste; cooling in 37 ℃ water bath for 5min, adding 5mL of pancreatin and saccharifying enzyme with mass fraction of 1%, performing enzymolysis in 37 ℃ water bath for 0, 20 and 120min, taking 1mL of hydrolysate, adding 4 small amount of absolute ethyl alcohol to inactivate enzyme, and centrifuging; and then determining the glucose content in the hydrolysate by using a 3, 5-dinitrosalicylic acid method, and calculating digestion characteristics according to the following formula:
fast digestible starch (RDS) calculation: enzymatic digestion of starch within 20min
Slow Digestion Starch (SDS) calculation: enzymatic digestion of starch within 20min to 120min
Anti-digestive starch (RS) calculation: starch digested by enzymolysis for more than 120min
RS＝100％-RDS-SDS
Wherein: g 0 、G 20 And G 120 The glucose content in the hydrolysis liquid is respectively shown in water bath enzymolysis 0, 20 and 120 min.
TABLE 1 test results of composite index, emulsion index and digestion Properties
As can be seen from Table 1, the digestion characteristics are good with respect to the RS content of the anti-digestion starch, the higher the content is, the better the anti-digestion performance is, and the slow digestion starch content SDS is next.
The doughs obtained in application examples 1 to 11 were evaluated for powder properties, texture properties, fermentation rheology, and freezable water content, and the results are shown in tables 2 to 3, and the specific test steps are as follows:
determination of powder Properties
The test is carried out by using a mixing tester, the experimental protocol is chopin+, the rotation speed of a stirring knife is 80r/min, the dough quality is 75g, the temperature of a water tank is 30 ℃, and the target torque is 1.1 torque m05 N.m. In the operation process, the temperature setting is divided into three stages, namely a first stage (constant temperature stage) and a second stage (constant temperature stage) for 30 min; the second stage (temperature raising stage) is carried out in 4 stages (temperature raising to 90 steps and holding at the temperature for 10min; the third stage (temperature lowering stage) is carried out in 4 three stages (temperature lowering from 90 steps to 50 steps and holding at the temperature for 5 min; the data of forming time, stabilizing time and weakening degree are found out from the instrument after the measurement is completed).
Texture characteristics
Probe type, measured with a texture analyzer: P/36R; the rates before, during and after the test are respectively 1.0, 5.0 and 5.0mm/s; compression ratio: 75%; compression time interval: 5.0s, 6 replicates per set of experiments were performed and the average was taken as the final result.
Rheological properties of fermentation
The dough was analyzed for its fermentation rheology using a fermentation rheometer under the following conditions: dough 250g, weight mass 1kg, temperature 38 degrees, measurement time 3h. Each sample was repeated 2 times and averaged.
Freezable Water content
The determination of the freezable water content of the frozen dough was performed in the DSC dough, and the sample was quickly removed from the refrigerator and placed into a DSC cavity that had been pre-cooled to-20 inches, to avoid condensation of water on the crucible surface as much as possible. After the sample was placed in the DSC chamber, it was incubated at-20 for 3min, and the temperature was raised to 10 at a rate of 2 in-between, the melting enthalpy was obtained by integration from the melting curve and calculated as follows:
wherein: deltaH m : is the enthalpy value of a melting peak in a melting curve, J/g; and (V) fus H m Is the latent heat of fusion of ice, 334J/g; w (W) A Is the moisture content, g/g, in the sample.
TABLE 2 results of testing of powder Properties and texture Properties of application examples
TABLE 3 results of test for rheological properties of fermentation and freezable Water content for application examples
According to the invention, the texture characteristics, the flour characteristics, the fermentation rheological property and the freezable water content of the dough added with the starch fat compound are determined by analysis, and experimental results show that the flour characteristics, the texture characteristics and the like in the dough are superior to those of a control dough due to the innovation of raw material components and the manufacturing process.
The present invention is not limited to the above-mentioned embodiments, and any changes or substitutions that can be easily understood by those skilled in the art within the technical scope of the present invention are intended to be included in the scope of the present invention.
Claims (5)
1. A dough comprising a high composite index starch fat complex, wherein the high composite index starch fat complex is added in an amount of 0.5% to 3% of the flour mass in the dough, the high composite index starch fat complex being prepared by the steps of:
s1, performing ultrasonic treatment on a mixture of rice starch raw materials and pullulanase, and then performing extrusion puffing 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 carrying out crushing treatment by using a high-voltage pulse electric field to obtain crushed starch;
s3, mixing the broken starch with fatty acid, homogenizing, performing irradiation treatment, cooling, and drying to obtain the high-composite-index starch fat compound;
the temperature of the extrusion and puffing treatment is 50-80 ℃ and the number of screw rods is 20-40Hz; before step S1, rice starch is soaked in an acid solution with the pH value of 5-6; the electric field strength of the high-voltage pulse electric field is 5-15kV/cm, and the number of pulses is 5-10; the irradiation dose of the irradiation treatment is 2.0-10.0kGy, and the radiation used for irradiation is 60 Co-gamma rays.
2. The dough comprising a high composite index starch fat composite according to claim 1, wherein the temperature of the sonication is 50-60 ℃ and the sonication time is 10-20min.
3. The dough comprising a high composite index starch fat composite according to claim 1, wherein the mass ratio of fatty acid to rice starch feedstock is from 2 to 4:50.
4. the dough comprising a high composite index starch fat composite according to claim 1, having a composite index of 43.95-55.77% and an emulsion index of 58-78%.
5. Use of a dough comprising a high composite index starch fat complex as defined in claim 1 in the preparation of a food staple.
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