CN1973688A - Amylase and hydrothermal treating process for preparing resistant starch - Google Patents
Amylase and hydrothermal treating process for preparing resistant starch Download PDFInfo
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- CN1973688A CN1973688A CNA2006101239693A CN200610123969A CN1973688A CN 1973688 A CN1973688 A CN 1973688A CN A2006101239693 A CNA2006101239693 A CN A2006101239693A CN 200610123969 A CN200610123969 A CN 200610123969A CN 1973688 A CN1973688 A CN 1973688A
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Abstract
The present invention discloses the synergistic hydrothermal enzyme treatment process of starch for preparing resistant starch. The process includes the following steps: 1. adding alpha-amylase in 1-40 MWU/mg into 5-40 % concentration and pH 5.0-8.0 starch milk at 45-80 deg.c; 2. deactivating alpha-amylase; 3. regulating pH to 3.5-6.5 and adding pullulan enzyme at 40-70 deg.c; 4. deactivating pullulan enzyme; 5. setting the mixture with water content of 5-35 % into one kneading reactor and reacting at 50-120 deg.c for 6-48 hr; and 6. cooling, drying, crushing and sieving to obtain the resistant starch. The process is simple, low in power consumption, high in yield and environment friendly, and the prepared resistant starch may be used as functional food base material and biochemical medicine carrier.
Description
Technical field
The present invention relates to produce the technology of food and food additives, especially relate to a kind of method for preparing resistant starch with synergistic hydrothermal enzyme treatment.This method utilizes the starch of renewable resource to be raw material, produces low-heat, high dietary-fiber functional food additives.
Background technology
Resistant starch (Resistant starch) is a kind of novel dietary fiber, has physiological function and the food processing properties better than traditional dietary fiber, is the food resource of a kind of " integration of drinking and medicinal herbs ".Resistant starch is to carry out dietary fiber when quantitative in utilization enzyme-gravitational method (enzymatic-gravimetric method), and finding has starch component can be comprised in the insoluble diedairy fiber (IDF).Scholars such as Englyst at first are defined as resistant starch with this part starch.Europe resistant starch association (European Flair Concerted Action onResistant Starch) was defined as resistant starch in 1993: the not starch that is absorbed by the healthy human body small intestine and the general name of analyte thereof.Dietary fiber is to the contribution of health, it mainly is the SCFA that generates in the enteron aisle fermentation, and resistant starch is not also by little intestinal absorption, can intactly enter large intestine, part produces SCFA such as butyric acid etc. for bacterium fermentation in the intestines utilizes, also want many than the butyric acid that the isodose dietary fiber produces, discover that butyric acid can stop the growth of cancer cell, closely related with the control of the carcinoma of the rectum; Resistant starch can increase faecal volume, promotes intestines peristalsis, for diseases such as constipation, inflammation, hemorrhoid, colon cancers the good preventing effect is arranged.Take in high-resistance starch food, have less insulin response, can delay postprandial blood sugar and rise, can control the diabetes state of an illness effectively.Resistant starch can increase lipid to be drained, thereby lipid part in the food is got rid of the picked-up that reduces heat, and resistant starch adds in the food as additive low in calories, can effectively control body weight.People such as De Deckere discover: the diet of high resistant starch content can reduce T-CHOL value (TC) and triglycerides value (TAG) in the blood.Scholar's research such as Ranhotra are also found: resistant starch can effectively reduce in the blood and liver inner lipid content.The dietary fiber intake too much can reduce vitamin, mineral matter such as the Ca in the diet, the absorption of Fe, Mg, and resistant starch then can not produce trace elements absorbed such as vitamin, mineral matters and disturb.Resistant starch is white granule, and retentiveness is low, can not absorb large quantity of moisture like dietary fiber,, when batching former as food when it, make an addition to low moisture content product such as cracknel, bread, cookies etc., can not influence its mouthfeel, also can not change food local flavor and tissue.
The physiological function of resistant starch and food processing all are better than traditional dietary fiber, are used for food processing and can improve fiber content, improve food performance, overcome some shortcoming of traditional dietary fiber.Resistant starch has great potential exploitation as a kind of novel dietary fiber resource and is worth the domestic report that has not yet to see this series products industrialization.
Resistant starch is as low-heat, foods with high dietary fiber functional component, be widely used in carbohydrate, phat fat food, add baked goods, low-heat, low fat margarine, frozen confection etc. to or add in the food formula as a kind of independent function food additive as dietary fiber.Resistant starch can improve the processing characteristics of food as low-heat, high dietary-fiber content functional food composition, develop the series function health food, have important industrial application value.In addition, utilizing resistant starch for the low-heat of base-material production, the dietetic food that the high dietary-fiber functional food is not only diabetes, obesity, hypertension and cardiovascular patient, also is the desirable health food of healthy population.
At present, the industrial technology that is used to prepare resistant starch mainly comprises: the gelatinization of starch, debranching enzyme take off, retrogradation, cold cycling treatment, drying, step such as pulverize, sieve.Resistant starch production mainly is to utilize cornstarch to be raw material, adopts repeatedly cold cycling treatment or enzyme process to be aided with cold and hot processing, drying and other steps prepares, and has following shortcoming: the content of (1) resistant starch is on the low side, is difficult to it commercialization.(2) preparation method takes repeatedly to circulate repeatedly, and energy consumption height and technology are loaded down with trivial details, are unfavorable for automated production.
Summary of the invention
The objective of the invention is to provides a kind of preparation method of resistant starch of high dietary-fiber function food additive at the deficiencies in the prior art part.This method is raw material with starch, adopts amylase and damp and hot associated treatment, simplifies technology, has improved the content and the yield of resistant starch effectively, cuts down the consumption of energy, and guarantees that good quality of product, product cost obviously descend; The present invention simultaneously adopts process for cleanly preparing, realizes the organic wastewater zero-emission, environment is not had any harmful effect.
Principle of the present invention: the present invention is a raw material with representational starch (comprising high chain cornstarch, conventional corn starch, waxy corn starch, tapioca, farina, bean starch, rice starch, wax rice starch, sorghum starch and sago starch etc.), under certain condition through liquefying, take off branching, obtain the product of certain chain, a ratio, make the starch molecule amount be distributed in certain limit, and then with the starch after the physical technique treatment enzyme effects such as humid heat treatment, starch molecular chain is changed and reorganization, form a kind of new resistance structure.Measure the content of resistant starch with International Standards Method AACC76-13, develop the series of products of resistance starch content height (RS is at 45-80%).Specifically be that starch is scattered in the water, its solids content is 5～45%, regulates temperature, pH, adds AMS, prepares for further taking off to prop up, and behind the enzyme that goes out, temperature, pH is adjusted to the best enzyme activity condition of Pullulanase.Vigor, substrate and concentration of substrate etc. according to the source of enzyme, type, enzyme decide these parameter conditions.The enzyme that goes out immediately after taking off adopts pH≤3.0, and about 1hrs makes enzyme deactivation, usefulness humid heat treatment gained sample, and drying, step such as pulverize, sieve must contain the resistance starch content high product.
Purpose of the present invention is achieved through the following technical solutions:
A kind ofly prepare the method for resistant starch, comprise the steps: with synergistic hydrothermal enzyme treatment
(1) be in the starch milk of 5-40%, pH5.0～8.0 in concentration, adding consumption at 45～80 ℃ is the AMS of 1～40MWU/mg starch, keeps 10～200mins;
(2) enzyme that goes out;
(3) regulate pH to 3.5～6.5, add Pullulanase down at 40～70 ℃, consumption is 0.8～32ASPU/g starch, keeps 4～48hrs;
(4) enzyme that goes out;
(5) be that 5～35% the product that makes through step (4) is put into and mediated reactor with moisture, in 50～120 ℃ of reaction 6～48hrs down;
(6) through cooling, dry, pulverize and step such as sieve gets product.
The product line of the present invention preparation, technical indicator is as follows: product is free from extraneous odour, do not have the white powder of husky tooth, no-sundries.The resistant starch productive rate is more than 85%, and content reaches 45-80%, and moisture is smaller or equal to 12%, ash content is less than 0.4, and whiteness is 85-90, and protein content is less than 0.5%, sanitary index meets national related check standard, has low-heat, high dietary-fiber content functional component.
The above-mentioned enzyme that goes out, cooling, drying, to pulverize and sieve etc. be existing current techique.
The present invention compared with prior art has following advantage:
(1) the present invention prepares resistant starch with the collaborative humid heat treatment of enzyme process, good product quality, and prior art adopts repeatedly cold and hot processing or enzyme process, is aided with hot and cold processing, and yield is low, unstable product quality, resistance starch content is lower, is difficult to realize commercialization.Adopt the collaborative humid heat treatment of biological enzyme, drying, operation such as pulverize, sieve get resistant starch, and production process is simplified greatly.
(2) functional character of product is easy to control, the resistant starch of the present invention's preparation, production process from the raw starch to the product, starch remains graininess, the calorific value of product, retentiveness etc. change with the sex change degree is different, compare product resistance content of starch height with original technology, the different resistant starch product series that form can be applicable to different aspect.
(3) production efficiency height, the yield height, cost is low.The present invention compares with the preparation method of prior art, no longer adopts hot and cold processing, and it is about 35% that production efficiency improves, and it is about 15% that the resistant starch yield improves, and it is about 55% that water, electricity, vapour consumption reduce, and production cost reduces about 25% approximately.Because product has increased function, so use more extensive.
(4) use of the technology of the present invention has realized serialization production, and operation is simplified, and is easy to automatic control.
The specific embodiment
For better understanding the present invention, below in conjunction with embodiment the present invention is done detailed description further, but the scope of protection of present invention is not limited to the scope that embodiment represents.
The present invention adopts AACC76-13 to measure the resistance starch content of products obtained therefrom.
Embodiment 1:
(1) be 5% in concentration, pH is 6.5 100g (butt) cornstarch Ruzhong, adds AMSs 5 * 10 at 50 ℃
5MWU promptly adds AMS by consumption for 5MWU/mg starch, keeps 30mins;
(2) adopting temperature is 75 ℃, and 18Min is to reach the enzyme purpose of going out;
(3) regulate pH to 5.5 with hydrochloric acid, add Pullulanase down at 60 ℃, consumption is a 4.0ASPU/g starch, keeps 24hrs;
(4) enzyme that goes out, same step (2);
(5) product that makes through step (4) of 20% moisture is put into mediated reactor, in 95 ℃ of reaction 12hrs down;
(6) dry down through down cooling of normal temperature, 40～50 ℃, pulverize and step such as sieve gets product.
Recording resistance starch content with AACC76-13 is 45.6%.
Embodiment 2:
(1) be 15% in concentration, 100g (butt) the green starch Ruzhong of pH5.0, add AMSs 2 * 10 at 70 ℃
5MWU promptly adds AMS by consumption for 2MWU/mg starch, keeps 60mins;
(2) enzyme that goes out, adjusting pH is 3.0,1hrs is to reach the enzyme purpose of going out;
(3) regulate pH to 6.0, add Pullulanase down at 55 ℃, consumption is a 4.8ASPU/g starch, keeps 48hrs;
(4) enzyme that goes out, same step (2);
(5) product that makes through step (4) of 25% moisture is put into mediated reactor, in 100 ℃ of reaction 12hrs down;
(6) through cooling, dry, pulverize and step such as sieve gets product;
Recording resistance starch content with AACC76-13 is 60.5%.
Example 3:
(1) be 25% in concentration, the high chain cornstarch of 100g (butt) Ruzhong of pH7.0, add AMSs 2.5 * 10 at 80 ℃
5MWU promptly adds AMS by consumption for 2.5MWU/mg starch, keeps 90mins;
(2) adopting temperature is 80 ℃, and 15Min is to reach the enzyme purpose of going out;
(3) regulate pH to 5.5, add Pullulanase down at 60 ℃, consumption is a 10ASPU/g starch, keeps 24hrs;
(4) enzyme that goes out, same step (2);
(5) product that makes through step (4) of 30% moisture is put into mediated reactor, in 105 ℃ of reaction 10hrs down;
(6) through cooling, dry, pulverize and step such as sieve gets product;
Recording resistance starch content with AACC76-13 is 80.0%.
Example 4:
(1) be 40% in concentration, the high chain cornstarch of 100g (butt) Ruzhong of pH8.0, add AMSs 25 * 10 at 60 ℃
5MWU promptly adds AMS by consumption for 25MWU/mg starch, keeps 20mins;
(2) adjusting pH is 2.0, and 1hrs is to reach the enzyme purpose of going out;
(3) regulate pH to 6.0, add Pullulanase down at 55 ℃, consumption is a 28ASPU/g starch, keeps 4hrs;
(4) adjusting pH is 2.0, and 1hrs is to reach the enzyme purpose of going out;
(5) product that makes through step (4) of 35% moisture is put into mediated reactor, in 115 ℃ of reaction 20hrs down;
(6) through cooling, dry, pulverize and step such as sieve gets product;
Recording resistance starch content with AACC76-13 is 61.8%.
As mentioned above, can realize the present invention preferably.
Claims (5)
1, a kind ofly prepares the method for resistant starch, it is characterized in that comprising the steps: with synergistic hydrothermal enzyme treatment
(1) be 5～40% in concentration, in the starch milk of pH5.0～8.0, adding consumptions at 45～80 ℃ is the AMS of 1～40MWU/mg starch, keeps 10～200mins;
(2) enzyme that goes out;
(3) regulate pH to 3.5～6.5, add Pullulanase down at 40～70 ℃, consumption is 0.8～32ASPU/g starch, keeps 4～48hrs;
(4) enzyme that goes out;
(5) be that 5～35% the product that makes through step (4) is put into and mediated reactor with moisture, in 50～120 ℃ of reaction 6～48hrs down;
(6) through cooling, dry, pulverize and sieve, make resistant starch.
2, right 1 is described as requested a kind ofly prepares the preparation method of resistant starch with synergistic hydrothermal enzyme treatment, and the starch concentration that it is characterized in that described step (1) is 15%～35%, and pH is 6.5～7.5.
3, right 1 is described as requested a kind ofly prepares the preparation method of resistant starch with synergistic hydrothermal enzyme treatment, it is characterized in that described step (1) AMS presses 2～20MWU/mg of starch weight and add.
4, right 1 is described as requested a kind ofly prepares the preparation method of resistant starch with synergistic hydrothermal enzyme treatment, and the Pullulanase consumption that it is characterized in that described step (3) is 5～10ASPU/g starch, keeps 12～24hrs
5. right 1 is described as requested a kind ofly prepares the preparation method of resistant starch with synergistic hydrothermal enzyme treatment, it is characterized in that comprising the steps:
(1) be 40% in concentration, pH is that adding consumptions at 60 ℃ is the AMS of 25MWU/mg starch, keeps 20mins in 8.0 the starch milk;
(2) enzyme that goes out;
(3) regulate pH to 6.0, add Pullulanase down at 55 ℃, consumption is a 28ASPU/g starch, keeps 4hrs;
(4) enzyme that goes out;
(5) sample of 35% moisture is put into the kneading reactor, reacted 20hrs down in 115 ℃;
(6) through cooling, dry, pulverize and step such as sieve gets product.
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| CNA2006101239693A CN1973688A (en) | 2006-12-01 | 2006-12-01 | Amylase and hydrothermal treating process for preparing resistant starch |
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| CN101791114A (en) * | 2010-03-26 | 2010-08-04 | 周靖波 | Preparation method for plant effective nutrient element |
| CN101712723B (en) * | 2009-10-30 | 2011-07-06 | 华南理工大学 | Method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol |
| CN102166002A (en) * | 2010-02-26 | 2011-08-31 | 财团法人中华谷类食品工业技术研究所 | Method for improving content of resistant starch in rice or starch food |
| CN101550238B (en) * | 2009-04-09 | 2012-05-23 | 连喜军 | Technique for preparing retrograded resistant starch through electrolysis, microwave and ultrasonic method |
| CN103819568A (en) * | 2013-12-22 | 2014-05-28 | 郑州市中食农产品加工研究院 | Preparation method of resistant starch RS3 |
| CN104961837A (en) * | 2015-06-30 | 2015-10-07 | 华南理工大学 | Preparation method of starch and fatty acid compound |
| CN105166741A (en) * | 2015-08-07 | 2015-12-23 | 江南大学 | Functional banana powder preparation method using kneading means |
| CN107242447A (en) * | 2017-08-03 | 2017-10-13 | 中南林业科技大学 | A kind of damp and hot compound method of enzymatically treating for nursing one's health rice starch macromolecular texture physical property |
| CN107299125A (en) * | 2017-08-16 | 2017-10-27 | 山东百龙创园生物科技股份有限公司 | A kind of preparation method of colourless resistant starch |
| CN107997178A (en) * | 2017-12-28 | 2018-05-08 | 山东百龙创园生物科技股份有限公司 | A kind of method that fashion of extrusion prepares high dietary fiber content resistant starch |
| CN109588695A (en) * | 2018-12-07 | 2019-04-09 | 合肥工业大学 | A kind of preparation method of RS5 type wheat resistant starch |
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- 2006-12-01 CN CNA2006101239693A patent/CN1973688A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550238B (en) * | 2009-04-09 | 2012-05-23 | 连喜军 | Technique for preparing retrograded resistant starch through electrolysis, microwave and ultrasonic method |
| CN101712723B (en) * | 2009-10-30 | 2011-07-06 | 华南理工大学 | Method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol |
| CN102166002A (en) * | 2010-02-26 | 2011-08-31 | 财团法人中华谷类食品工业技术研究所 | Method for improving content of resistant starch in rice or starch food |
| CN101791114A (en) * | 2010-03-26 | 2010-08-04 | 周靖波 | Preparation method for plant effective nutrient element |
| CN103819568A (en) * | 2013-12-22 | 2014-05-28 | 郑州市中食农产品加工研究院 | Preparation method of resistant starch RS3 |
| CN103819568B (en) * | 2013-12-22 | 2016-05-11 | 郑州市中食农产品加工研究院 | A kind of resistant starch RS3Preparation method |
| CN104961837A (en) * | 2015-06-30 | 2015-10-07 | 华南理工大学 | Preparation method of starch and fatty acid compound |
| CN105166741A (en) * | 2015-08-07 | 2015-12-23 | 江南大学 | Functional banana powder preparation method using kneading means |
| CN107242447A (en) * | 2017-08-03 | 2017-10-13 | 中南林业科技大学 | A kind of damp and hot compound method of enzymatically treating for nursing one's health rice starch macromolecular texture physical property |
| CN107242447B (en) * | 2017-08-03 | 2018-07-17 | 中南林业科技大学 | A kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property |
| JP2019024498A (en) * | 2017-08-03 | 2019-02-21 | 中南林▲業▼科技大学 | Moist heat mixed enzyme treatment method for adjusting large molecule texture of rice starch |
| CN107299125A (en) * | 2017-08-16 | 2017-10-27 | 山东百龙创园生物科技股份有限公司 | A kind of preparation method of colourless resistant starch |
| CN107997178A (en) * | 2017-12-28 | 2018-05-08 | 山东百龙创园生物科技股份有限公司 | A kind of method that fashion of extrusion prepares high dietary fiber content resistant starch |
| CN107997178B (en) * | 2017-12-28 | 2021-09-03 | 山东百龙创园生物科技股份有限公司 | Method for preparing resistant starch with high dietary fiber content in extrusion mode |
| CN109588695A (en) * | 2018-12-07 | 2019-04-09 | 合肥工业大学 | A kind of preparation method of RS5 type wheat resistant starch |
| CN114098091A (en) * | 2021-10-19 | 2022-03-01 | 合肥工业大学 | Preparation method of high-resistance starch acorn vermicelli |
| CN114098091B (en) * | 2021-10-19 | 2023-11-03 | 合肥工业大学 | Preparation method of high-resistance starch acorn vermicelli |
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