WO2022111066A1 - 一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用 - Google Patents

一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用 Download PDF

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WO2022111066A1
WO2022111066A1 PCT/CN2021/122794 CN2021122794W WO2022111066A1 WO 2022111066 A1 WO2022111066 A1 WO 2022111066A1 CN 2021122794 W CN2021122794 W CN 2021122794W WO 2022111066 A1 WO2022111066 A1 WO 2022111066A1
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starch
preparation
alcohol
fatty acid
slow
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French (fr)
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黄强
黄亮
贾雨含
扶雄
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华南理工大学
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention belongs to the field of starch-lipid complexes, and in particular relates to a food raw material rich in slow-digestion and resistant starch and a preparation method and application thereof.
  • Diabetes prevention and treatment has become one of the major public health issues in my country.
  • controlling the digestion rate of sugar in food can effectively alleviate the discomfort of diabetic patients.
  • the digestion rate of starch is an important factor affecting blood sugar level, and controlling the digestion rate of starch is very important for the development of staple food for diabetics.
  • Studies have shown that foods with slow digestion and high content of resistant starch are low glycemic index (GI) foods, and low GI foods are suitable for diabetics. In recent years, the development of low GI foods has become a research hotspot. very critical.
  • Starch-lipid complex is defined as the fifth type of resistant starch, which is an important raw material for the development of low-GI foods.
  • preparation methods of starch lipid complexes mainly include: DMSO dissolution method (Zabar, Lesmes, Katz, Shimoni, & Bianco-Peled, 2009), lye dispersion method (Marinopoulou & Raphaelides, 2018), extrusion cooking method (Li, et al. al., 2019), ultra-high pressure treatment (Meng, Ma, Sun, Wang, & Liu, 2014), etc.
  • Chinese invention patent 2010102282659 discloses a preparation method of stable slow-digesting starch.
  • the invention firstly prepares starch-lipid complex by sonicating rice starch milk, and then complexing lipids at high temperature (140-160°C).
  • the final product Although the content of slow digestion and resistant starch can be significantly increased (above 70%), this method involves both ultrasound and high temperature, and the reaction conditions are relatively severe, which is not suitable for processing and production in the food field. Therefore, it is particularly important to find a green processing method that can significantly reduce the starch digestion rate.
  • the purpose of the present invention is to provide a food material rich in slow-digestion and resistant starch and its preparation method and application.
  • the preparation method firstly prepares alcohol precipitation powder, and by adding molten fatty acid and compounding with starch, the content of slow-digestible starch and resistant starch in the product is significantly increased, and a new green preparation method is provided for the development of staple food for diabetics.
  • a preparation method of food raw materials rich in slow-digestion and resistant starch comprising the following steps:
  • Gelatinized starch heat starch milk to gelatinize
  • alcohol precipitation powder add anhydrous alcohol dropwise to the gelatinized starch in step (1) to obtain alcohol precipitation powder
  • step (3) kneading reaction: adding fatty acid to the alcohol precipitation powder obtained in step (2) to carry out kneading reaction to obtain a food material rich in slow digestion and resistant starch; the fatty acid is a molten liquid fatty acid.
  • the starch milk described in step (1) is prepared by adding water to native starch;
  • the native starch is ordinary starch and high amylose containing amylose, preferably ordinary corn starch, potato starch, tapioca starch and high amylose starch. more than one type; the concentration of the starch milk is 3wt%-10wt%; the gelatinization temperature is 100-160°C; the gelatinization time is 0.5-2h.
  • step (1) the gelatinized starch paste is subjected to water bath heat preservation, and the temperature of the heat preservation is maintained at 50-90°C.
  • the preparation of the alcohol precipitation powder in step (2) includes the following steps: under stirring conditions, dropwise adding anhydrous alcohol to the gelatinized starch in step (1), inducing starch precipitation, centrifuging again, using anhydrous alcohol After washing the precipitate, drying, pulverizing and sieving to obtain alcohol precipitated powder.
  • the number of times of washing with anhydrous alcohol is 2-6 times; the drying temperature is 30-70°C; the drying time is 6-18h; the mesh size of the sieving is 50-70°C 200 mesh.
  • the anhydrous alcohol is one or more of anhydrous ethanol, tert-butanol and n-propanol; in terms of volume fraction, the volume of the gelatinized starch is 1 part, and the volume of the anhydrous alcohol is 1 part. for 2-8 servings.
  • the preparation of the molten liquid fatty acid in step (3) includes the following steps: taking an appropriate amount of fatty acid, heating it at a temperature higher than its melting point, and melting it into a liquid fatty acid.
  • the fatty acid described in step (3) is more than one of lauric acid, myristic acid and palmitic acid; the temperature at which the fatty acid is melted is 50-90°C; calculated by mass ratio, the molten liquid fatty acid It is 1 part, and the alcohol precipitation powder is 5-15 parts.
  • the temperature of the kneading reaction in step (3) is 50-90°C.
  • the time of the kneading reaction in step (3) is 48-72h.
  • the reactor for the kneading reaction in step (3) is a dry-process reactor with jacket heating and stirring functions.
  • the product is pulverized and sieved to obtain food raw materials rich in slow-digesting and resistant starch.
  • the sieving mesh number is 50-200 mesh.
  • a food raw material rich in slow-digestion and resistant starch obtained by the preparation method described in any one of the above.
  • the present invention has the following advantages:
  • the present invention adopts dry kneading reaction to prepare starch-lipid complex, which significantly increases the content of slow-digestible starch and resistant starch, and the sum of the content of slow-digestion and resistant starch in the obtained product is greater than 80%.
  • the food raw materials prepared by the present invention, for fatty acids are protected by being wrapped by starch, so that they will not be easily oxidized. Due to the special physiological functions of fatty acids, this is a health food with fatty acids as functional substances, etc.
  • the development of starch provides a new method; because the formed starch has a certain resistance, it also provides a new raw material for the development of dietary food for diabetics.
  • the operation process involved in the present invention is simple, the conditions are mild, and does not involve severe conditions such as high temperature and high pressure; it is environmentally friendly, the alcohol reagent is recyclable, and the discharge of many experimental wastes such as strong acid and alkali is not involved.
  • Determination method of starch digestibility Accurately weigh 0.6g (accurate to 0.0001g, starch dry basis dry weight) sample into a 50mL centrifuge tube, and make a blank control at the same time; add 20mL buffer solution, vortex mixing; Shake continuously during the water bath; cool in a water bath at 37°C; add magnets (glass beads) to the centrifuge tube to simulate gastrointestinal peristalsis; place it in a constant temperature water bath shaker (37°C, 160stroke/min), add 5mL Enzymatic hydrolysis solution; after 20min of reaction, take 0.25mL of each reaction solution, add 10mL of 66% ethanol, centrifuge at 1600 ⁇ g for 5min, take 0.1mL of supernatant, add 3mL of GOPOD (kit), water bath at 50°C for 20min, in Measure the absorbance at 510nm; at the same time, take 0.1mL of 1mg/mL glucose standard solution, add 3mL of GOPOD (kit), in a
  • Gelatinized starch prepare 100 mL of corn starch milk with a concentration of 3wt% according to the dry mass of starch, place it in a 100°C boiling water bath for 0.5h, and place it in a 50°C water bath for insulation after gelatinization;
  • Alcohol precipitation powder add 200 mL of absolute ethanol dropwise to step (1) gelatinized starch according to the volume ratio of absolute ethanol to gelatinized starch 2:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r/min For 20 min, the precipitate was washed twice with absolute ethanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 100-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;
  • step (3) the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtained in step (3) were mixed in a mass ratio of 10:1, placed in a closed container to carry out kneading reaction, and the reaction temperature was controlled to react at 90 ° C for 48 h, After the reaction is completed, it is pulverized and passed through a 100-mesh sieve to obtain a raw material rich in slow-digesting and resistant starch.
  • the digestibility of resistant starch was analyzed according to the steps proposed by Englyst using the set of enzymes produced by Sigma, in which the mass contents of slow-digesting starch and resistant starch were 70.26% and 20.34%, respectively; ) were 8.43% and 6.24%, respectively, indicating that the addition of fatty acids can significantly increase the resistance content of starch raw materials, mainly due to the formation of resistant starch-lipid complexes. Improve the digestion resistance of starch, suitable for deep processing and application of starch.
  • Gelatinized starch prepare 100 mL of potato starch milk with a concentration of 6wt% according to the dry weight of starch, place it in a boiling water bath at 100°C for 1 hour, and place it in a water bath at 70°C for heat preservation after gelatinization;
  • Alcohol precipitation powder add 500 mL of tert-butanol dropwise to step (1) gelatinized starch according to the volume ratio of tert-butanol to gelatinized starch 5:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r/min For 20 min, the precipitate was washed four times with tert-butanol, placed in a 50°C oven to dry for 12 h, pulverized, passed through a 150-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;
  • step (3) the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtained in step (3) are mixed in a mass ratio of 5:1, placed in a closed container for kneading reaction, and the reaction temperature is controlled to react at 80 ° C for 60 h , crushed after the reaction, and passed through a 50-mesh sieve to obtain raw materials rich in slow-digesting and resistant starch.
  • the digestibility of resistant starch was analyzed according to the steps proposed by Englyst using the set of enzymes produced by Sigma, in which the mass content of slow-digesting starch and resistant starch were 65.29% and 23.88%, respectively; while the untreated control sample (potato native starch ) are 8.69% and 9.85% respectively, indicating that the processing method can significantly increase the resistant content of starch, the main reason is that the addition of fatty acids and alcohol precipitation powder form resistant starch lipid complexes, It is suitable for the deep processing and application of starch.
  • Gelatinized starch prepare 100 mL of tapioca starch milk with a concentration of 10wt% according to the dry mass of starch, place it in a 100°C boiling water bath for 2 hours, and place it in a 90°C water bath for insulation after gelatinization;
  • Alcohol precipitation powder Add 800 mL of n-propanol dropwise to step (1) gelatinized starch according to the volume ratio of n-propanol to gelatinized starch 8:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r/min For 20 min, the precipitate was washed six times with n-propanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 200-mesh sieve, weighed, and sealed for storage to obtain alcohol precipitation powder;
  • step (3) the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtained in step (3) were mixed in a mass ratio of 15:1, placed in a closed container to carry out kneading reaction, and the reaction temperature was controlled to react at 60 ° C for 72 h, After the reaction is completed, it is pulverized and passed through a 200-mesh sieve to obtain a raw material rich in slow-digesting and resistant starch.
  • the digestibility of resistant starch was analyzed according to the steps proposed by Englyst using the set of enzymes produced by Sigma, in which the mass contents of slow-digesting starch and resistant starch were 67.59% and 26.09%, respectively; ) are 9.51% and 5.93% respectively, indicating that the processing method can significantly improve the anti-digestion properties of starch raw materials, which is due to the addition of fatty acids and alcohol precipitation powder to form resistant starch lipid complexes, It is suitable for the deep processing and application of starch.
  • Gelatinized starch prepare 100 mL of high-amylose (amylose content 80%) corn starch milk with a concentration of 10 wt% according to the dry weight of starch, place it in an oil bath at 160 °C for 2 hours, and place it at 90 °C after gelatinization. water bath insulation;
  • Alcohol precipitation powder Add 800 mL of absolute alcohol dropwise to step (1) gelatinized starch according to the volume ratio of absolute ethanol to gelatinized starch 8:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r/min For 20 min, the precipitate was washed six times with absolute ethanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 200-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;
  • step (3) the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtained in step (3) were mixed in a mass ratio of 10:1, placed in a closed container to carry out kneading reaction, and the reaction temperature was controlled to react at 60 ° C for 48 h, After the reaction is completed, it is pulverized and passed through a 200-mesh sieve to obtain a raw material rich in slow-digesting and resistant starch.
  • the digestibility of resistant starch was analyzed according to the steps proposed by Englyst using the set of enzymes produced by Sigma, in which the mass contents of slow-digesting starch and resistant starch were 55.73% and 40.78%, respectively; The contents were 30.58% and 35.44%, respectively, indicating that the processing method can significantly improve the anti-digestion properties of starch raw materials, which is due to the addition of fatty acids and alcohol precipitation powder to form resistant starch lipid complexes, which are suitable for deep processing of starch. and application.
  • Gelatinized starch prepare 100 mL of corn starch milk with a concentration of 3wt% according to the dry mass of starch, place it in a 100°C boiling water bath for 0.5h, and place it in a 50°C water bath for insulation after gelatinization;
  • Alcohol precipitation powder add 200 mL of absolute ethanol dropwise to step (1) gelatinized starch according to the volume ratio of absolute ethanol and gelatinized starch as 2:1, keep stirring to induce starch precipitation, at the condition of 4000r/min Centrifuge for 20 min, wash the precipitate twice with absolute ethanol, place it in an oven at 70°C for 6 h, pulverize, pass through a 100-mesh sieve, weigh, and store in a sealed container to obtain alcohol precipitation powder.
  • Comparative Example 1 did not carry out the melting and kneading reaction of fatty acid; the enzyme set produced by Sigma was used to analyze the digestibility of alcohol-precipitated powder with reference to the steps proposed by Englyst, wherein the mass content of slow-digesting starch and resistant starch were 15.03% and 9.12% respectively.
  • Fatty acid melting Weigh an appropriate amount of lauric acid (melting point 46°C) and melt it into liquid fatty acid at 50°C;
  • step (2) kneading reaction: get the raw corn starch and the molten liquid fatty acid obtained in step (1) and mix them at a mass ratio of 10:1, place them in a closed container and carry out kneading reaction, control the reaction temperature to react at 90 ° C for 48h, and pulverize after the reaction is finished. , pass 100 mesh sieves, obtain the raw material that native starch and fatty acid carry out kneading reaction;
  • the digestibility of resistant starch was analyzed according to the steps proposed by Englyst using the enzyme set produced by Sigma, in which the mass content of slow-digesting starch and resistant starch were 9.88% and 7.45%, respectively; The contents were 8.43% and 6.24%, respectively.
  • the total slow digestion and resistance of the two did not differ greatly, indicating that the direct kneading reaction of native starch with fatty acids could not improve the digestion resistance of starch, which is Since the surface of native starch has a very hydrophilic structure, it cannot closely contact and react with fatty acids with strong hydrophobicity, indicating that it is necessary to carry out the kneading reaction after the formation of alcohol-precipitated powder.
  • Gelatinized starch prepare 100 mL of corn starch milk with a concentration of 3wt% according to the dry mass of starch, place it in a 100°C boiling water bath for 0.5h, and place it in a 25°C water bath for insulation after gelatinization;
  • Alcohol precipitation powder add 200 mL of absolute ethanol dropwise to step (1) gelatinized starch according to the volume ratio of absolute ethanol to gelatinized starch 2:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r/min For 20 min, the precipitate was washed twice with absolute ethanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 100-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;
  • step (3) the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtained in step (3) were mixed in a mass ratio of 10:1, placed in a closed container to carry out kneading reaction, and the reaction temperature was controlled to react at 90 ° C for 48 h, After the reaction is completed, it is pulverized and passed through a 100-mesh sieve to obtain a raw material containing slow-digesting and resistant starch.
  • the digestibility of alcohol-precipitated powder was analyzed by using the enzyme set produced by Sigma, referring to the steps proposed by Englyst.
  • the temperature of water bath insulation after starch gelatinization was 25 °C
  • the contents of slow-digesting starch and resistant starch were 15.44% and 15.44%, respectively.
  • the resistance content increases after aging, the increase is limited, indicating that the temperature of the water bath after gelatinization should be controlled during the preparation process.
  • Food ingredients containing slow-digesting and resistant starch are examples of the temperature of the water bath after gelatinization should be controlled during the preparation process.
  • Gelatinized starch prepare 100 mL of corn starch milk with a concentration of 3wt% according to the dry mass of starch, place it in a 100°C boiling water bath for 0.5h, and place it in a 50°C water bath for insulation after gelatinization;
  • Alcohol precipitation powder add 200 mL of absolute ethanol dropwise to step (1) gelatinized starch according to the volume ratio of absolute ethanol to gelatinized starch 2:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r/min For 20 min, the precipitate was washed twice with absolute ethanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 100-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;
  • step (3) the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtained in step (3) were mixed in a mass ratio of 10:1, placed in a closed container to carry out kneading reaction, and the reaction temperature was controlled to react at 40 ° C for 48 h, After the reaction is completed, it is pulverized and passed through a 100-mesh sieve to obtain a raw material containing slow-digesting and resistant starch.
  • the digestibility of alcohol-precipitated powder was analyzed by using the enzyme set produced by Sigma, referring to the steps proposed by Englyst.
  • the temperature of the kneading reaction was 40 °C
  • the mass contents of slow-digesting starch and resistant starch were 16.38% and 9.66%, respectively.
  • the total amount of slow digestion and resistance was not significantly improved, because at 40 °C, fatty acids existed in solid form and were not easy to compound with starch, indicating that the kneading reaction temperature should be controlled in the preparation process to obtain rich fatty acids.
  • Food ingredients containing slow-digesting and resistant starch were analyzed by using the enzyme set produced by Sigma, referring to the steps proposed by Englyst.
  • the fatty acid in the liquid state can carry out the kneading reaction with the alcohol precipitation powder, which requires that the kneading reaction temperature cannot be too low; but at the same time, the existence of the lauric acid flash point ( ⁇ 110 ° C) makes the kneading reaction temperature can not be controlled too high.
  • Gelatinized starch prepare 100 mL of corn starch milk with a concentration of 3wt% according to the dry mass of starch, place it in a 100°C boiling water bath for 0.5h, and place it in a 50°C water bath for insulation after gelatinization;
  • Alcohol precipitation powder add 200 mL of absolute ethanol dropwise to step (1) gelatinized starch according to the volume ratio of absolute ethanol to gelatinized starch 2:1, keep stirring, induce starch precipitation, and centrifuge at 4000 r/min For 20 min, the precipitate was washed twice with absolute ethanol, placed in an oven at 70 °C for 6 h, pulverized, passed through a 100-mesh sieve, weighed, and sealed to obtain alcohol precipitation powder;
  • step (3) the alcohol precipitation powder obtained in step (2) and the molten liquid fatty acid obtained in step (3) are mixed at a mass ratio of 10:1, placed in a closed container to carry out kneading reaction, and the reaction temperature is controlled to react at 90 ° C for 3 h, After the reaction is completed, it is pulverized and passed through a 100-mesh sieve to obtain a raw material containing slow-digesting and resistant starch.
  • the digestibility of alcohol-precipitated powder was analyzed with reference to the steps proposed by Englyst using the set of enzymes produced by Sigma Company.
  • the kneading reaction time was 3h
  • the mass contents of slow-digesting starch and resistant starch were 20.33% and 11.94%, respectively.
  • the total amount of slow digestion and resistance is far less than that of the complex prepared when the reaction time is 48-72 h, indicating that the kneading reaction time needs to be controlled in the preparation process to obtain food raw materials rich in slow digestion and resistant starch, indicating that fatty acids and
  • the compounding reaction of alcohol-precipitated powder is different from the starch-lipid compounding of the traditional aqueous system.
  • the former compounding is slow, and the kneading reaction takes a long time.
  • Table 1 shows the rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch content (RS) of the products obtained in the comparative examples and examples.
  • native starch Since the present invention involves three different states of starch: native starch, alcohol-precipitated powder and starch-lipid complex, native starch and alcohol-precipitated powder are selected as controls.
  • the slow digestion and resistant starch content of corn native starch, potato native starch and tapioca native starch is between 14-18%, and the slow digestion and resistant starch content of Comparative Example 1 is 24.15%
  • Comparative Example 1 The slow-digesting and resistant starch content of 2 was 17.33%, and the slow-digesting and resistant starch contents of Examples 1, 2, 3 and 4 were significantly improved, all above 80%.
  • the total resistance is 96.51%. It can be concluded that the resistance of starch raw materials can be significantly improved after gelatinization, alcohol precipitation, fatty acid addition and completion of the kneading reaction. This is because the alcohol-precipitated powder of Comparative Example 1 has a single-helix cavity structure.
  • the single-helix cavity structure can form a starch-lipid complex with fatty acid, thereby significantly improving the resistance of starch.
  • corn native starch was directly kneaded with fatty acid, and the result was not much different from that of native starch, indicating that the formation of mono-helical starch induced by ethanol is a necessary process.
  • Comparative examples 3, 4 and 5 selected conditions other than the present invention to prepare starch-lipid complexes, and the results were very different from the slow-digestion and resistance content of the starch-lipid complexes prepared by the present invention. very critical.
  • the green preparation method of the starch lipid complex of the invention has mild conditions and simple process, and is suitable for deep processing of starch.

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Abstract

一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用。该方法首先制备醇沉淀粉，再加入熔融的液态脂肪酸进行捏合反应，具体包括以下步骤：(1)将淀粉乳加热糊化；(2)滴加无水醇至步骤(1)的糊化淀粉中，得到醇沉淀粉；(3)向步骤(2)所得醇沉淀粉中加入熔融的液态脂肪酸进行捏合反应，得到慢消化和抗性淀粉含量80％以上的食品原料。该方法具有反应条件温和，操作简单，绿色环保，原料可回收等特点，可广泛应用于食品等领域。

Description

一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用 技术领域
本发明属于淀粉脂质复合物领域，具体涉及一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用。
背景技术
糖尿病防治已经成为我国主要的公共卫生问题之一，针对Ⅱ型糖尿病，通过控制摄入食物中糖分的消化速率可使糖尿病人的不适症状得到有效缓解。淀粉的消化速率是影响血糖水平的重要因素，控制淀粉的消化速率对于糖尿病人主食开发十分重要。研究表明，慢消化和抗性淀粉含量高的食物属低血糖生成指数(GI)食品，低GI食品适合糖尿病人食用，近年来，开发低GI食品已经成为了研究的热点，开发合适的食品原料十分关键。
淀粉脂质复合物被定义为第五类抗性淀粉，是开发低GI食品的一种重要原料。目前关于淀粉脂质复合物的制备方法主要包括：DMSO溶解法(Zabar,Lesmes,Katz,Shimoni,&Bianco-Peled,2009)、碱液分散法(Marinopoulou&Raphaelides,2018)、挤压蒸煮法(Li,et al.,2019)、超高压处理(Meng,Ma,Sun,Wang,&Liu,2014)等，这些制备方法大多都涉及强酸、强碱以及高温高压等剧烈条件，不符合绿色化学的理念，而且制备的产物抗性淀粉含量不高。中国发明专利2010102282659公开了一种稳定型慢消化淀粉的制备方法，该发明首先通过超声处理大米淀粉乳，之后在高温(140-160℃)下络合脂质制备淀粉脂质复合物，最终产物慢消化和抗性淀粉含量虽能显著提高(70％以上)，但是这种方法既涉及超声，又涉及高温，反应条件较为剧烈，不适合食品领域的加工生产。因此， 寻找一种能显著降低淀粉消化速率的绿色加工方法显得尤为重要。
发明内容
为了克服以上的不足，本发明的目的在于提供一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用。该制备方法首先制备醇沉淀粉，通过熔融脂肪酸的加入与淀粉复合，产物中慢消化淀粉和抗性淀粉含量显著提高，为糖尿病人的主食食品的开发提供了一种新的绿色制备方法。
本发明的目的通过以下技术方案实现。
一种富含慢消化和抗性淀粉食品原料的制备方法，包括如下步骤：
(1)糊化淀粉：将淀粉乳加热糊化；
(2)醇沉淀粉：滴加无水醇至步骤(1)的糊化淀粉中，得到醇沉淀粉；
(3)捏合反应：向步骤(2)所得醇沉淀粉中加入脂肪酸进行捏合反应，得到富含慢消化和抗性淀粉的食品原料；所述脂肪酸为熔融的液态脂肪酸。
优选的，步骤(1)所述淀粉乳是原淀粉加水配制而成；所述原淀粉为含有直链淀粉的普通淀粉和高直链淀粉，优选普通玉米淀粉、马铃薯淀粉、木薯淀粉和高直链淀粉中的一种以上；所述淀粉乳的浓度为3wt％-10wt％；所述糊化的温度为100-160℃；所述糊化的时间为0.5-2h。
优选的，步骤(1)中，糊化后的淀粉糊进行水浴保温，所述保温的温度保持在50-90℃。
优选的，步骤(2)所述醇沉淀粉的制备包括以下步骤：在搅拌条件下，滴加无水醇至步骤(1)的糊化淀粉中，诱导淀粉沉淀，再离心，用无水醇洗涤沉淀后烘干，粉碎，过筛，得到醇沉淀粉。
更优选的，所述无水醇洗涤次数为2-6次；所述烘干的温度为30-70℃；所 述烘干的时间为6-18h；所述过筛的目数为50-200目。
优选的，步骤(2)中所述无水醇为无水乙醇、叔丁醇和正丙醇中的一种以上；以体积分数计，所述糊化淀粉体积为1份，无水醇的体积为2-8份。
优选的，步骤(3)中所述熔融的液态脂肪酸的制备包括以下步骤：称取适量的脂肪酸，在高于其熔点温度下加热，使其融化为液体脂肪酸。
优选的，步骤(3)中所述脂肪酸为月桂酸、肉豆蔻酸和棕榈酸中的一种以上；所述脂肪酸熔融的温度为50-90℃；按质量比计算，所述熔融的液态脂肪酸为1份，醇沉淀粉为5-15份。
优选的，步骤(3)所述捏合反应的温度为50-90℃。
优选的，步骤(3)所述捏合反应的时间为48-72h。
优选的，步骤(3)所述捏合反应的反应器为带夹套加热和搅拌功能的干法反应器。
优选的，步骤(3)所述捏合反应结束后，对产物进行粉碎，过筛，得到富含慢消化和抗性淀粉的食品原料。
更优选的，所述过筛目数为50-200目。
由以上任一项所述的制备方法获得的一种富含慢消化和抗性淀粉的食品原料。
以上所述的一种富含慢消化和抗性淀粉的食品原料在制备低血糖生成指数食品中的应用。
本发明与现有技术相比，具有以下优点：
(1)本发明采用干法捏合反应制备淀粉脂质复合物，显著的提高了慢消化淀粉和抗性淀粉含量，所获得的产品中慢消化和抗性淀粉含量总和大于80％。
(2)本发明所制备的食品原料，对于脂肪酸来说，由于被淀粉所包裹，受到保护，从而不会被轻易氧化，由于脂肪酸特殊的生理功能，这为以脂肪酸为功能物质的保健食品等的开发提供了新的方法；由于形成的淀粉具备一定的抗性，为糖尿病人群的膳食食品开发也提供了新的原料。
(3)本发明涉及的操作工艺简单，条件温和，不涉及高温高压等剧烈条件；绿色环保，醇试剂可回收，不涉及强酸强碱等很多实验废料的排出。
具体实施方式
以下结合实例对本发明的具体实施作进一步的说明，但本发明的实施方式不限于此。
淀粉消化性的测定方法：准确称取0.6g(精确到0.0001g，淀粉干基干重)样品于50mL离心管中，同时做空白对照；分别加入20mL缓冲液，涡旋混匀；沸水浴30min，在水浴过程中要不断振荡；于37℃水浴锅中进行冷却；离心管中加入磁子(玻璃珠)模拟胃肠蠕动；放置于恒温水浴振荡器中(37℃，160stroke/min)，加入5mL酶解液；反应20min后，各取0.25mL反应液，加入10mL 66﹪的乙醇，1600×g离心5min，取上清液0.1mL，加入3mL GOPOD(试剂盒)，于50℃水浴20min，于510nm处测试吸光值；同时取0.1mL的1mg/mL的葡萄糖标液，加入3mL GOPOD(试剂盒)，于50℃水浴20min，于510nm处测试吸光值；反应120min操作同上。
计算公式：
Figure PCTCN2021122794-appb-000001
A t―测试溶液的吸光值
V t―测试溶液总体积
C―标准浓度(mg/mL)＝1
A s―标准葡萄糖吸光值
W t―样品重量
D―稀释倍数＝40
RSD＝(G20-FG)×0.9
SDS＝(G120-G20)×0.9
RS＝TS-(G120-FG)×0.9
实施例1
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为3wt％的玉米淀粉乳，放置在100℃沸水浴中糊化0.5h，糊化后置于50℃水浴保温；
(2)醇沉淀粉：按无水乙醇与糊化淀粉的体积比2:1滴加200mL无水乙醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用无水乙醇洗两遍，放置在70℃烘箱干燥6h，粉碎，过100目筛，称重，密封保存，得到醇沉淀粉；
(3)脂肪酸熔融：称取适量的月桂酸(熔点46℃)，在50℃下使其融化为液体脂肪酸；
(4)捏合反应：步骤(2)所得醇沉淀粉和步骤(3)所得熔融的液态脂肪酸按质量比10:1混合，置于密闭容器中进行捏合反应，控制反应温度在90℃反应48h，反应结束后粉碎，过100目筛，得到富含慢消化和抗性淀粉的原料。
采用Sigma公司产的套酶，参照Englyst提出的步骤分析抗性淀粉的消化性，其中慢消化淀粉和抗性淀粉质量含量分别为70.26％和20.34％；而没有经过处理的对照样品(玉米原淀粉)中两者质量含量分别为8.43％和6.24％，说明脂肪酸 的加入能够显著提高淀粉原料的抗性含量，主要是由于具有抗性的淀粉脂质复合物的形成，验证了该加工方法能显著提高淀粉的抗消化性，适用于淀粉的深加工及应用。
实施例2
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为6wt％的马铃薯淀粉乳，放置在100℃沸水浴中糊化1h，糊化后置于70℃水浴保温；
(2)醇沉淀粉：按叔丁醇与糊化淀粉的体积比5:1滴加500mL叔丁醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用叔丁醇洗四遍，放置在50℃烘箱干燥12h，粉碎，过150目筛，称重，密封保存，得到醇沉淀粉；
(3)脂肪酸熔融：称取适量的肉豆蔻酸(熔点58℃)，在75℃下使其融化为液体脂肪酸；
(4)捏合反应：步骤(2)所得醇沉淀粉和步骤(3)所得熔融的液态脂肪酸按质量比为5:1混合，置于密闭容器中进行捏合反应，控制反应温度在80℃反应60h，反应结束后粉碎，过50目筛，得到富含慢消化和抗性淀粉的原料。
采用Sigma公司产的套酶，参照Englyst提出的步骤分析抗性淀粉的消化性，其中慢消化淀粉和抗性淀粉质量含量分别为65.29％和23.88％；而没有经过处理的对照样品(马铃薯原淀粉)中两者质量含量分别为8.69％和9.85％，说明该加工方法能显著增加淀粉的抗性含量，主要原因是由于脂肪酸的加入与醇沉淀粉形成了具有抗性的淀粉脂质复合物，适用于淀粉的深加工及应用。
实施例3
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为10wt％的木薯淀粉乳， 放置在100℃沸水浴中糊化2h，糊化后置于90℃水浴保温；
(2)醇沉淀粉：按正丙醇与糊化淀粉的体积比8:1滴加800mL正丙醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用正丙醇洗六遍，放置在70℃烘箱干燥6h，粉碎，过200目筛，称重，密封保存，得到醇沉淀粉；
(3)脂肪酸熔融：称取适量的棕榈酸(熔点63℃)，在90℃下使其融化为液体脂肪酸；
(4)捏合反应：步骤(2)所得醇沉淀粉和步骤(3)所得熔融的液态脂肪酸按质量比15:1混合，置于密闭容器中进行捏合反应，控制反应温度在60℃反应72h，反应结束后粉碎，过200目筛，得到富含慢消化和抗性淀粉的原料。
采用Sigma公司产的套酶，参照Englyst提出的步骤分析抗性淀粉的消化性，其中慢消化淀粉和抗性淀粉质量含量分别为67.59％和26.09％；而没有经过处理的对照样品(木薯原淀粉)中两者质量含量分别为9.51％和5.93％，说明该加工方法能显著提高淀粉原料的抗消化特性，这是由于脂肪酸的加入与醇沉淀粉形成了具有抗性的淀粉脂质复合物，适用于淀粉的深加工和应用。
实施例4
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为10wt％的高直链(直链淀粉含量80％)玉米淀粉乳，放置在160℃油浴中糊化2h，糊化后置于90℃水浴保温；
(2)醇沉淀粉：按无水乙醇与糊化淀粉的体积比8:1滴加800mL无水醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用无水乙醇洗六遍，放置在70℃烘箱干燥6h，粉碎，过200目筛，称重， 密封保存，得到醇沉淀粉；
(3)脂肪酸熔融：称取适量的月桂酸(熔点46℃)，在50℃下使其融化为液体脂肪酸；
(4)捏合反应：步骤(2)所得醇沉淀粉和步骤(3)所得熔融的液态脂肪酸按质量比10:1混合，置于密闭容器中进行捏合反应，控制反应温度在60℃反应48h，反应结束后粉碎，过200目筛，得到富含慢消化和抗性淀粉的原料。
采用Sigma公司产的套酶，参照Englyst提出的步骤分析抗性淀粉的消化性，其中慢消化淀粉和抗性淀粉质量含量分别为55.73％和40.78％；而没有经过处理的对照样品中两者质量含量分别为30.58％和35.44％，说明该加工方法能显著提高淀粉原料的抗消化特性，这是由于脂肪酸的加入与醇沉淀粉形成了具有抗性的淀粉脂质复合物，适用于淀粉的深加工和应用。
对比例1
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为3wt％的玉米淀粉乳，放置在100℃沸水浴中糊化0.5h，糊化后置于50℃水浴保温；
(2)醇沉淀粉：按无水乙醇与糊化淀粉的体积比为2:1滴加200mL无水乙醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用无水乙醇洗两遍，放置在70℃烘箱干燥6h，粉碎，过100目筛，称重，密封保存，得到醇沉淀粉。
对比例1不进行脂肪酸的熔融和捏合反应；采用Sigma公司产的套酶，参照Englyst提出的步骤分析醇沉淀粉的消化性，其中慢消化淀粉和抗性淀粉质量含量分别为15.03％和9.12％；而没有经过处理的对照样品中两者质量含量分别为8.43％和6.24％，醇沉淀粉的抗性含量相对于原淀粉略有提高，这是由于醇沉 淀粉是一类具有单螺旋疏水空腔的结构，较原淀粉而言，不易被酶水解，但总体而言，醇沉淀粉并没有显著提高慢消化和抗性淀粉含量。
对比例2
(1)脂肪酸熔融：称取适量的月桂酸(熔点46℃)，在50℃下使其融化为液体脂肪酸；
(2)捏合反应：取玉米原淀粉和步骤(1)所得熔融的液态脂肪酸按质量比10:1混合，置于密闭容器中进行捏合反应，控制反应温度在90℃反应48h，反应结束后粉碎，过100目筛，得到原淀粉和脂肪酸进行捏合反应的原料；
采用Sigma公司产的套酶，参照Englyst提出的步骤分析抗性淀粉的消化性，其中慢消化淀粉和抗性淀粉质量含量分别为9.88％和7.45％；而没有经过处理的对照样品中两者质量含量分别为8.43％和6.24％，相比之下，二者的慢消化和抗性总量并没有很大差异，说明原淀粉直接与脂肪酸的捏合反应并不能提高淀粉的抗消化性，这是由于原淀粉表面是很亲水的结构，不能与疏水性较强的脂肪酸紧密接触并反应，说明形成醇沉淀粉之后再进行捏合反应是必要的。
对比例3
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为3wt％的玉米淀粉乳，放置在100℃沸水浴中糊化0.5h，糊化后置于25℃水浴保温；
(2)醇沉淀粉：按无水乙醇与糊化淀粉的体积比2:1滴加200mL无水乙醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用无水乙醇洗两遍，放置在70℃烘箱干燥6h，粉碎，过100目筛，称重，密封保存，得到醇沉淀粉；
(3)脂肪酸熔融：称取适量的月桂酸(熔点46℃)，在50℃下使其融化为 液体脂肪酸；
(4)捏合反应：步骤(2)所得醇沉淀粉和步骤(3)所得熔融的液态脂肪酸按质量比10:1混合，置于密闭容器中进行捏合反应，控制反应温度在90℃反应48h，反应结束后粉碎，过100目筛，得到含慢消化和抗性淀粉的原料。
采用Sigma公司产的套酶，参照Englyst提出的步骤分析醇沉淀粉的消化性，其中，当淀粉糊化后水浴保温的温度为25℃时，慢消化淀粉和抗性淀粉含量分别为15.44％和9.93％，和原淀粉相比，糊化后25℃保存制备的复合物其慢消化和抗性含量略有提高，但远不如糊化后较高温度保存制备的复合物，这主要是因为在温度较低时保温淀粉会老化，老化的淀粉不易与脂肪酸复合，虽然老化后抗性含量有所提升，但提升有限，说明制备过程中需控制淀粉糊化后水浴保温的温度，才能制得富含慢消化和抗性淀粉的食品原料。
对比例4
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为3wt％的玉米淀粉乳，放置在100℃沸水浴中糊化0.5h，糊化后置于50℃水浴保温；
(2)醇沉淀粉：按无水乙醇与糊化淀粉的体积比2:1滴加200mL无水乙醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用无水乙醇洗两遍，放置在70℃烘箱干燥6h，粉碎，过100目筛，称重，密封保存，得到醇沉淀粉；
(3)脂肪酸熔融：称取适量的月桂酸(熔点46℃)，在50℃下使其融化为液体脂肪酸；
(4)捏合反应：步骤(2)所得醇沉淀粉和步骤(3)所得熔融的液态脂肪酸按质量比10:1混合，置于密闭容器中进行捏合反应，控制反应温度在40℃反 应48h，反应结束后粉碎，过100目筛，得到含慢消化和抗性淀粉的原料。
采用Sigma公司产的套酶，参照Englyst提出的步骤分析醇沉淀粉的消化性，其中，当捏合反应的温度为40℃时，慢消化淀粉和抗性淀粉质量含量分别为16.38％和9.66％，与对比例1相比，慢消化和抗性总量未有显著提升，这是因为40℃时，脂肪酸以固体形式存在，与淀粉不易复合，说明制备过程中需控制捏合反应温度才能制得富含慢消化和抗性淀粉的食品原料。本发明只有液体状态下的脂肪酸才能与醇沉淀粉进行捏合反应，这要求捏合反应温度不能太低；但同时，月桂酸闪点(≥110℃)的存在使得捏合反应的温度不能控制太高。
对比例5
(1)糊化淀粉：按淀粉干基质量配制100mL浓度为3wt％的玉米淀粉乳，放置在100℃沸水浴中糊化0.5h，糊化后置于50℃水浴保温；
(2)醇沉淀粉：按无水乙醇与糊化淀粉的体积比2:1滴加200mL无水乙醇至步骤(1)糊化淀粉，保持搅拌，诱导淀粉沉淀，在4000r/min的条件离心20min，沉淀用无水乙醇洗两遍，放置在70℃烘箱干燥6h，粉碎，过100目筛，称重，密封保存，得到醇沉淀粉；
(3)脂肪酸熔融：称取适量的月桂酸(熔点46℃)，在50℃下使其融化为液体脂肪酸；
(4)捏合反应：步骤(2)所得醇沉淀粉和步骤(3)所得熔融的液态脂肪酸按质量比10:1混合，置于密闭容器中进行捏合反应，控制反应温度在90℃反应3h，反应结束后粉碎，过100目筛，得到含慢消化和抗性淀粉的原料。
采用Sigma公司产的套酶，参照Englyst提出的步骤分析醇沉淀粉的消化性，其中，当捏合反应的时间为3h时，慢消化淀粉和抗性淀粉质量含量分别为20.33％ 和11.94％，其慢消化和抗性总量远不如反应时间为48-72h时制备的复合物，说明制备过程中需控制捏合反应的时间，才能制得富含慢消化和抗性淀粉的食品原料，说明脂肪酸和醇沉淀粉的复合反应不同于传统水溶液体系的淀粉脂质复合，前者复合较慢，捏合反应需要较长时间。
对比例与实施例所得产物的快消化淀粉(RDS)、慢消化淀粉(SDS)以及抗性淀粉含量(RS)如表1所示。
表1
Figure PCTCN2021122794-appb-000002
本发明由于涉及淀粉的三种不同状态：原淀粉、醇沉淀粉以及淀粉脂质复合物，因此，选择了原淀粉和醇沉淀粉作为对照。
由表1可以看出，玉米原淀粉、马铃薯原淀粉以及木薯原淀粉慢消化和抗性淀粉含量在14-18％之间，对比例1的慢消化和抗性淀粉含量为24.15％，对比例2的慢消化和抗性含量为17.33％，实施例1、2、3和4的慢消化和抗性淀粉含量显著提升，均在80％以上，其中，由高直链玉米淀粉制备的原料慢消化和抗性总量为96.51％。由此可以得出结论，淀粉经过糊化后醇沉、脂肪酸加入并完成捏合反应之后，淀粉原料的抗性可以得到显著的提升。这是由于，对比例1的醇沉淀粉是一个单螺旋空腔结构，在加入脂肪酸之后，单螺旋的空腔结构可以与脂肪酸形成淀粉脂质复合物从而使得淀粉的抗性得到显著提升。对比例2采用玉米原淀粉直接与脂肪酸进行捏合反应，结果与原淀粉相比差异不大，说明乙醇诱导形成单螺旋淀粉是必要的过程。对比例3、4和5选用了本发明限定之外的条件制备淀粉脂质复合物，结果与本发明所制备的淀粉脂质复合物慢消化和抗性含量相差很大，说明这些条件对本发明很关键。本发明的淀粉脂质复合物的绿色制备方法条件温和，工艺简单，适用于淀粉的深加工。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。

Claims (10)

  1. 一种富含慢消化和抗性淀粉的食品原料的制备方法，其特征在于，包括如下步骤：
    (1)将淀粉乳加热糊化；
    (2)滴加无水醇至步骤(1)的糊化淀粉中，得到醇沉淀粉；
    (3)向步骤(2)所得醇沉淀粉中加入脂肪酸进行捏合反应，得到富含慢消化和抗性淀粉的食品原料；所述脂肪酸为熔融的液态脂肪酸。
  2. 根据权利要求1所述的制备方法，其特征在于，步骤(1)中，糊化后的淀粉糊进行水浴保温，所述保温的温度保持在50-90℃。
  3. 根据权利要求2所述的制备方法，其特征在于，步骤(3)所述捏合反应的温度为50-90℃。
  4. 根据权利要求3所述的制备方法，其特征在于，步骤(3)所述捏合反应的时间为48-72h。
  5. 根据权利要求1-4任一项所述的制备方法，其特征在于，步骤(2)所述醇沉淀粉的制备包括以下步骤：在搅拌条件下，滴加无水醇至步骤(1)的糊化淀粉中，诱导淀粉沉淀，再离心，用无水醇洗涤沉淀后烘干，粉碎，过筛，得到醇沉淀粉。
  6. 根据权利要求5所述的制备方法，其特征在于，步骤(2)中所述无水醇为无水乙醇、叔丁醇和正丙醇中的一种以上；以体积分数计，所述糊化淀粉体积为1份，无水醇的体积为2-8份。
  7. 根据权利要求5所述的制备方法，其特征在于，步骤(3)中所述脂肪酸为月桂酸、肉豆蔻酸和棕榈酸中的一种以上；所述脂肪酸熔融的温度为50-90℃；按质量比计算，所述熔融的液态脂肪酸为1份，醇沉淀粉为5-15份。
  8. 根据权利要求5所述的制备方法，其特征在于，步骤(1)所述淀粉乳是原淀粉加水配制而成；所述原淀粉为普通玉米淀粉、马铃薯淀粉、木薯淀粉和高直链淀粉中的一种以上；所述淀粉乳的浓度为3wt％-10wt％；所述糊化的温度为100-160℃；所述糊化的时间为0.5-2h。
  9. 由权利要求1-8任一项所述的制备方法获得的一种富含慢消化和抗性淀粉的食品原料。
  10. 权利要求9所述的一种富含慢消化和抗性淀粉的食品原料在制备低血糖生成指数食品中的应用。
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