101results about How to "Increased Resistant Starch Content" patented technology

The invention belongs to the field of deep processing of starch, and particularly relates to a method for preparing resistant starch employing a microwave technology. The method is characterized by comprising the following steps: (1) preparing a starch emulsion from raw starch, and pregelatinizing the starch by virtue of microwave; (2) carrying out autoclaving treatment on the pregelatinized material at proper temperature and pressure, cooling materials, and hydrolyzing the starch with heat-resistant alpha-amylase and pullulanase until the chain length is 20-120DP; (3) paving the material on a flat plate, storing at 4 DEG C for 3-5 hours, heating the material to 30-50 DEG C by virtue of the microwave, cooling to a room temperature, repeating the temperature circulating process for 2-4 times until the moisture content of the starch is smaller than 14%, crushing and sieving to obtain resistant starch A; and (4) adding water to the resistant starch A, carrying out thermal treatment, adjusting the pH to be 1.5-2, carrying out oscillating reaction, adjusting the pH to be 7-8, adding pancreatin for enzymolysis, filtering and drying a filter cake by airflow until the moisture content is smaller than 14%, and crushing and sieving through a 100-mesh sieve, so as to obtain high-purity resistant starch B.

The invention discloses a method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol, comprising the following steps: heating starch milk of which the weight concentration is 10-45% and the pH value is 3.5-6.5 to 40-70 DEG C, adding Pullulanase of which the dosage is 1-40ASPU per gram of starch, and keeping for 8-48hrs; inactivating enzymes, assisting by acid alcohol processing, cooling, filtering, drying, crushing and sieving to obtain the product. The invention takes starch as a raw material, adopts the biological technology and acid alcohol processing means, thus greatly improving the content of the resistant starch, simplifying the process for preparing the resistant starch, effectively enhancing the yield, and lowering energy consumption. The obtained product not only has the function of dietary fiber, but also has the characteristics of fat substitute, and can be widely used as functional food materials and biochemical drug carriers.

The invention discloses a processing method of a slowly digestible and resistant starch-containing food raw material. The processing method comprises the steps: crushing starch or a starch-containing food raw material, screening with a 60-100-mesh sieve, drying until the water content is 3-8 percent, adding grease which accounts for 5-25 percent of the dry basis weight of the starch, and uniformly mixing; heating to 40-60 DEG C, keeping stirring and mixing for 1-3h, adjusting the content of water in the obtained mixture to 10-40 percent, heating to 80-120 DEG C in a closed container, keeping stirring and mixing for 3-12h, and slowly cooling the mixture to the room temperature; and drying, crushing, and controlling the granularity of the material to obtain the slowly digestible and resistant starch-containing food raw material. The processing method provided by the invention has the advantages of simple process, advanced process, and the like; the safety of products processed by using the method is high; the obtained food raw material is rich in the slowly digestible and resistant starch, has the characteristics of nutrient enrichment and the like, and is widely applied to food processing fields such as functional foods and health-care products.

The invention provides a preparation method of resistant starch RS3. The preparation method of the resistant starch RS3 comprises the following steps: (1) pulping: preparing starch milk from starch (corn, wheat, rice, sweet potato and potato) as raw materials and pulping uniformly; (2) pressing and heating: adjusting the pH value of the starch milk by using hydrochloric acid, adding a certain amount of acidic alpha-amylase, placing in a temperature-controllable heating high-pressure container, and pressing and heating; (3) debranching: adding pullulanase into starch paste which is cooled after pressing and heating and debranching; (4) centrifuging: centrifuging the debranching liquid at once to obtain a heavy phase part and a light phase part; (5) crystallizing: crystallizing the heavy phase part and the light phase part respectively at low temperature; (6) washing sugar: performing sugar washing on the crystallized heavy phase and the crystallized light phase respectively by using distilled water with a certain temperature for many times, centrifuging and removing supernatant to obtain heavy phase precipitate and light phase precipitate respectively; (7) performing fluidized drying by using a fluidized bed: drying and crushing the heavy phase precipitate and the light phase precipitate respectively to obtain two different specifications of resistant starch RS3.

The invention discloses a preparation method of a debranched starch-lipid compound, and belongs to the technical field of modified starch processing. The method comprises the following steps: taking starch as a raw material, carrying out de-branching modification on the starch by adopting a de-branching enzyme, carrying out structural modification on the starch so as to improve the complexing capacity of the starch, and preparing the debranched starch-lipid compound in a water phase system by taking lipid as a ligand. Ordinary starch is used as a raw material; the debranched starch-lipid compound is prepared through enzymatic hydrolysis, de-branching modification and lipid complexing, the debranched starch-lipid compound and common starch interact with each other, the content of digestion-resistant starch in the product is greatly increased and can reach 39% at most, and the debranched starch-lipid compound has good effects of reducing blood sugar and benefiting intestinal tracts, hasa higher resistant starch content compared with that of a high-amylose corn starch-lipid compound, and is lower in cost.

The invention discloses a preparation method of cookies rich in resistant starch. The method comprises the following steps: firstly stirring butter till the butter goes white, adding icing sugar and salt sieved by 60 to 100 meshes, stirring, adding salad oil, mixing, stirring and adding water and powdered milk, stirring the water and the powdered milk to be uniform, using a biscuits maker to uniformly squeeze out shapes of cookies, so as to form molded cookie blanks, feeding molded cookie blanks into an oven to roaste the cookie blanks, and cooling roasted cookies to room temperature, so as to obtain the cookies rich in resistant starch. The preparation method of the resistant starch comprises the following steps: adding hydrochloric acid solution into starch milk, to ensure that the hydrochloric acid solution and the starch milk are reacted in 25 t0 45 DEG C water bath, adjusting the pH value to 6.5 to 7.0, adding the hydrochloric acid solution and the starch milk into a stainless steel damp heat reaction tank, closing the reaction tank, placing the reaction tank to equilibrize the moisture, heating the reaction tank, performing natural cooling to the reaction tank, drying, and crushing. The resistant starch replaces the same amount of self-raising flour, prepared cookie has low energy, the hardness of the cookie is 450 to 560 g, the surface of the cookie is smooth and regular, and the taste of the cookie is fresh and unique.

The invention discloses c construction method of imitate pseudo with low digestive property and belong to the technical field of food, belongs to the technical field of foods and is characterized in that starch is used as a raw material to construct slow-digesting dietary fiber and starch dietary fiber simulation of structures, and a promotive functional food for people's health with obesity and diabetics is developed herein. The construction method is simple, the materials are easy to obtain, using complex chemical modification to change the characteristics of starch, such as low digesting speed, is not required; animal experiments show that the prepared products can reduce the weight of a fat animal significantly, and can lower post-dining glucose slow release.

The invention provides noodles capable of reducing a blood sugar index. The noodles comprise effective nutrient components of whole grains. Besides, the whole grains which are rich in components for reducing blood sugar are compounded, so that after the noodles are eaten, the blood sugar index of a human body cannot be greatly increased. In addition, the invention further provides a making method of the noodles capable of reducing the blood sugar index. Through enzymolysis and super-fine comminution, the mouth feel of the noodles can be improved, the digestion and the absorption of beneficial nutrition are promoted, and besides, anti-nutritional factors in the whole grains can be eliminated; through an ageing technology, the content of resistant starch is increased. The hardness, elasticity and cohesiveness of the noodles capable of reducing the blood sugar index, provided by the invention, are equivalent to those of general fine dried noodles sold in markets, and the protein digestibility and the content of the resistant starch of the noodles disclosed by the invention are higher than those of the general fine dried noodles sold in markets.

The invention relates to a novel method for preparing resistant starch from high-quality sorghum starch. The preparation method of the resistant sorghum starch comprises steps of starch slurry preparation, microwave treatment, hot-press treatment, enzymolysis, enzyme deactivation, low-temperature instant freeze-aging treatment and the like. The content of the resistant starch which takes the sorghum starch as a raw material and is prepared in combination with the microwave method and the hot-press-enzyme method is higher than 55%, compared with resistant starch prepared from raw materials including corn, wheat, rice and the like, the resistant starch has the advantages that the utilization rate of the raw material is high and the yield of the resistant starch is high, the added value of the sorghum starch can be greatly increased, and an efficient and feasible method is provided for industrial production of the resistant starch.

The invention provides a sea -flavor potato full-powder low-sugar biscuit, and the raw materials, in quality portion, comprise 30-50 portions of potato full-powder, 10-20 portions of wheat weak gluten flour, 5-10 portions of cream, 3-6 portions of milk powder, 2-4 portions of protein liquid, 5-10 portions of seafood meat emulsion, 1-3 portions of salt, 0.2-1 portion of sodium bicarbonate, 0.2-0.5 portion of ammonium bicarbonate, 10-15 portions of edible oil, 10-15 portions of alga juice, and 30-50 portions of water. The invention also provides a method for preparing the sea -flavor potato full-powder low-sugar biscuit, and the method comprises the steps of modulating a mixed liquor, modulating a dough, making biscuit blanks, and baking the biscuits. According to the invention, the biscuit takes the potato full-powder as the main raw material and has no cane sugar, therefore, the glycemic index is low and the biscuit is suitable for the diabetes; the prepared biscuit has an obvious sea flavor, which covers the special flavor of the potato, therefore, the biscuit can be easily accepted by the consumers; the biscuit has a higher protein content and a higher nutrition value.

The invention provides novel functional potato noodles capable of reducing blood glucose and blood pressure and a making method thereof. The functional potato noodles are prepared from, by weight, 15-60 parts of potato starch, 15-50 parts of modified potato starch, 1-25 parts of potato ferment powder, 1-10 parts of potato peptide, 0.1-5 parts of food gum, 1-5 parts of protein and water, wherein the weight ratio of water to other ingredients is 70-90:100. The functional noodles overcome the defects of single nutritional ingredient and low nutritive value of traditional potato noodles, have the advantages of being high in resistant starch content and good in blood pressure reducing effect, meet the requirement of consumers for healthy diet, and are especially suitable for subhealthy people suffering from obesity, diabetes, hypertension and the like. The preparing process is simple, and industrial production is facilitated.

The invention discloses a preparation method for increasing resistant starch content of rice, wherein the preparation method specifically comprises the steps: putting rice in a collagen peptide aqueous solution under normal-temperature vacuum conditions and soaking, taking out the rice, putting the rice in a high-pressure steam pot, heating, keeping the temperature, taking out, naturally cooling, carrying out vacuum refrigeration, and drying to obtain the finished product. According to the method, gaps between rice starch particles are filled with collagen peptide, contact between amylase and starch is reduced, and the digestion rate of the starch is reduced; meanwhile, high-pressure steam pot heat preservation treatment and low-temperature vacuum refrigeration treatment are adopted, the content of resistant starch in the rice is increased, the glycemic index of the rice is reduced, and the rice is suitable for diabetics to eat.

The invention discloses a method for preparing a starch-protein complex having digestion resistance and high nutrition, and belongs to the technical field of foods. By combination with protein with starch as a raw material, a protein-starch nutritional strengthening system with anti-digestive characteristics and high nutrition is constructed, and a functional food beneficial to the health of obeseand diabetic people is developed. The preparation method is simple, raw material sources are rich, and complex chemical modification does not need to be used; and the digestibility of the obtained product starch is remarkably lowered, which has a certain control effect on postprandial blood sugar.

The invention provides an artificial compound wheat grain simulator which has a wheat-like grain structure having an embryoid encapsulated with an endosperm-like material. The embryoid component includes a wheat germ peptide extract, germ globulin, soybean isolate protein and an octacosanol compound extracted from wheat germ oil, as well as malt syrup, edible glue and other molding components; theendosperm-like component includes gelatinized modified wheat starch, wheat gluten flour, whey protein powder, 50-60 wt% wheat malt syrup, wheat protein oligopolypeptide, and lecithin. An artificial wheat-like grain has high-stability compound wheat germ components with improved content, and reduced starch content and poor-taste wheat protein content, has more reasonable nutritional composition, processing convenience and high utilization rate, can be directly eaten through brewing at high temperature, and can also be used as additives for cooked wheaten food processing.

The invention relates to a breeding method of a japonica rice variety capable of controlling postprandial blood sugar of diabetes patients and belongs to the field of breeding of a new variety of rice. A japonica rice variety 'sugar-optimized rice No.1', in which content of resistant starch is higher than 10%, is bred in a manner of employing chalky rate, the content of amylose and the content of the resistant stratch and combining with methods such as molecular marker-assisted selection and the like. Yield of the 'sugar-optimized rice No.1' is higher than that of a 08JD26 strain and is 405 kg / mu. The invention belongs to the breeding method of a japonica rice variety in which the resistant starch is high in content. The method is used for breeding of the japonica rice variety which is suitable for the diabetes patients.

The invention discloses jack fruit seed whole flour cookies and a preparing method thereof. The jack fruit seed whole flour cookies are prepared from, by weight, 110-130 parts of low-gluten flour, 50-80 parts of powdered sugar, 40-60 parts of eggs, 60-100 parts of jack fruit seeds and 60-80 parts of butter. According to the technical scheme, the jack fruit seed whole flour is utilized to produce the cookies, the jack fruit seed starch is low in water retention rate, the quality of the cookies is improved, and the additive amount of the butter is effectively reduced; the nutrients of the jack fruit seed whole flour are made full use of, the jack fruit seed whole flour is high in lysine content, the lack of lysine in grains is made up, the efficiency ratio of protein can be increased, and the protein contained in the jack fruit seed whole flour does not form a gluten network; the jack fruit seed flour is high in content of resistant starch, can effectively lower the glycemic index of the cookies, and has a very good health-care function; the jack fruit seed whole flour cookies are pure in scent, not sticky and loose in mouthfeel, can be produced in large scale, and can be widely circulated, and nutritional utilization of the jack fruit seeds is promoted.

The invention discloses quick-frozen premixed glutinous rice ball flour and a preparation method thereof. The quick-frozen premixed glutinous rice ball flour comprises the following ingredients in parts by weight: 100 parts of raw glutinous rice flour, 50-300 parts of modified glutinous rice flour, and auxiliary materials; and the auxiliary materials comprise 5-50 parts of long-shaped rice flour, 1-20 parts of a modifier, and 10-50 parts of white sugar powder. A production system of the raw glutinous rice flour comprises a soaking part, a bucket elevator, a material storage tank, a pulp grinding machine, a pulp storage tank, a fine grinding part, a pressure filter, and a low-temperature vacuum drying machine. According to a preparation method of the quick-frozen premixed glutinous rice ball flour, formulas are screened; and improvement factors, including the modifier, a glutinous rice flour modification method, raw material types (namely, the raw glutinous rice flour, the modified glutinous rice flour, and the long-shaped rice flour are used in collocation), proportion of the raw materials and so on, are adopted so that glutinous rice balls prepared by using the quick-frozen premixed glutinous rice ball flour are suitable for preservation in freezing environment, and thus, the quick-frozen glutinous rice balls are guaranteed for good quality after being cooked.

The invention discloses a food raw material rich in slowly digestible and resistant starch as well as a preparation method and application of the food raw material. According to the method, firstly, alcohol precipitation starch is prepared, and then molten liquid fatty acid is added for a kneading reaction. The method specifically comprises the following steps: (1) heating and gelatinizing starchmilk; (2) dropwise adding anhydrous alcohol into the gelatinized starch obtained in the step (1) to obtain alcohol precipitation starch; and (3) adding molten liquid fatty acid into the alcohol precipitation starch obtained in the step (2), and carrying out the kneading reaction to obtain the food raw material with the slowly digestible and resistant starch content of 80% or above. The method hasthe characteristics of mild reaction conditions, simple operation, environmental protection, recyclable raw materials and the like, and can be widely applied to the fields of food and the like.

The invention discloses high resistant starch rice milk and a preparation method thereof, and belongs to the technical field of grain deep processing. The high resistant starch rice milk is prepared from, by weight, 10 parts of rice and 15-50 parts of water. The content of resistant starch in the starch rice milk is (1.79-2.5) g / 100 g, water is added into the rice, the rice is subjected to pregelatinization in a cooking mode without independent soaking, and a sample obtained after pregelatinization treatment is obtained; the sample obtained after pregelatinization is subjected to aging on the condition of refrigeration or freezing, and the rice milk of the high resistant starch is obtained. The resistant starch content in the high resistant starch rice milk is high, the preparation method is simple and easy to implement and capable of being applied to preparation of food such as bread, and has the wide application value.

The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.

The invention belongs to the technical field of wheat breeding, in particular relates to a wheat breeding method for improving content of resistant starch of kernels and strengthening a health care function. The wheat breeding method for conveniently, rapidly, accurately and efficiently improving content of resistant starch of kernels comprises the steps of: after required variation and breeding generated by variety selection and seed treatment are stabilized, screening materials with reduced main viscosity parameters through starch pasting characteristic measurement, further measuring direct-chain starch content and defining change of physical and chemical properties of starch, and finally confirming materials with increased content of the resistant starch through directly measuring the content of the resistant starch. According to the invention, detection procedures are simplified, selection accuracy and working efficiency are improved, and better effect is obtained in practice.

The invention relates to a breeding method of japonica rice with high dietary fiber content. The breeding method is used for increasing the content of resistant starch in endosperm of japonica rice kernels by a modern genetic improvement breeding and detecting technology and increasing the acceptable daily intake of the resistant starch in daily foods. Compared with other rice, the japonica rice with high dietary fiber content, obtained by the breeding method, has the advantage of remarkably increasing the resistant starch content and can be applied to foods of diabetics and the fat, raw materials of low-energy health-care function foods, and the like.

The invention discloses a preparation method of instant hot dry potato noodles with high resistant starch content. The preparation method of the instant hot dry potato noodles with high resistant starch content comprises the following steps of treating fresh potatoes so as to obtain mashed potatoes; mixing the mashed potatoes with high-gluten flour and treated wheat starch, rye flour, oat flour, gordon euryale seed powder, water chestnut powder, Chinese yam powder, taro powder, broad bean powder and chickpea powder, and adding edible salt, edible alkali and water into the mixture so as to obtain dough; carrying out leavening and rolling, and performing steam-curing on the roll-molded hot dry potato noodles; and then, performing cold treatment on the hot dry potato noodles, and carrying outmicrowave decompression-drying so as to obtain the instant hot dry potato noodles. Under the premise of preserving taste of hot dry potato noodles, the instant hot dry potato noodles with high resistant starch content is prepared by using the mashed potatoes as a raw material in combination of a plurality of added nutrients, and thus, the prepared instant hot dry potato noodles have increased resistant starch content with nutritional quality of product improved; moreover, the instant hot dry potato noodles with high resistant starch content are endowed with more nourishing and health-caring functions so that demands of the consumers for nutritious and healthy instant staple food products are met. In addition, the instant hot dry potato noodles with high resistant starch content also havereduced raw material cost.

The invention discloses resistant starch rice noodles and a preparation method and an application thereof. The resistant starch rice noodles consist of the following raw materials: 60 to 70 parts of Guichao rice, 26 to 36.5 parts of proper sugar rice, 3 to 6 parts of brown rice and 0.5 to 1 part of pre-gelatinized cassava starch. By addition of a certain amount of resistant starch rice, brown riceand other high-resistant starch raw materials, the proper sugar rice noodles not only reduce the glycemic index, but also introduces nutritional components such as gamma-aminobutyric acid, vitamin Eand the like; by addition of the pre-gelatinized cassava starch, adjustment of the aging time and the improvement of the quality of rice noodles, the product has good boiling resistance and easily gets tasty; by adopting of a microwave heating technology, microorganisms in the product can be effectively killed, the shelf life of the product can be prolonged, the transformation of resistant starchis further strengthened, the content of resistant starch in the rice noodles is improved, and the content of the resistant starch in the final product is about 12% while the content of resistant riceof traditional rice noodles is only about 1%.

The invention relates to a preparation method for kudzu vine root resistant starch. The preparation method comprises the following steps: (1) mixing kudzu vine root starch with water in proportion and carrying out uniform blending in virtue of ultrasonic treatment so as to prepare starch paste; (2) adding acid into the starch paste to adjust the pH value of the starch paste and carrying out standing to prepare acidizing fluid; (3) subjecting the acidizing fluid to a reaction so as to obtain a reaction solution; (4) cooling the reaction solution and adjusting the pH value of the reaction solution so as to prepare a liquid product; and (5) subjecting the liquid product to drying and crushing so as to prepare the kudzu vine root resistant starch. According to the invention, the kudzu vine root starch with abundant branched chains is used a raw material; an ultrasonic method and an acid method are combined, and no enzyme preparation is used; the prepared kudzu vine root resistant starch contains general flavones, is high in edible and health care value, low in cost and great in profit margins; and the preparation method is simple and has good operability.

The invention discloses a preparation method of a pea starch-emulsifier compound with a high complexing index. The method comprises the following steps: taking pea starch and an emulsifier as raw materials, performing enzymolysis treatment on the pea starch through maltogenic amylase and glucan branching enzyme, performing pullulanase debranching treatment, constructing a compound with a gelatinization method, performing alcohol washing and centrifugation, performing freeze drying, crushing and sieving, and obtaining the pea starch-emulsifier compound. According to the invention, the pea starch is processed by using a compound enzyme modification technology, so that the number of linear starch chains capable of participating in reaction in a gelatinization system is increased, and the formation of the pea starch-emulsifier compound is promoted. The method overcomes the defects that a chemical method is unsafe and a physical method is low in compounding rate, and has the characteristics of safety and high efficiency, the complexing index of the prepared pea starch-emulsifier compound can reach 50% or more, the enzyme resistance of the pea starch is improved, and the method has a good application prospect in the field of food processing.

The invention relates to a preparation method of resistant starch. The preparation method comprises the following steps of: taking starch as a raw material, and adding an appropriate amount of quercetin in the gelatinization process of the starch to form a highly-dispersed quercetin-starch composite. As the quercetin has the function of restraining the activities of Alpha-glycuronide and Alpha-amylase, in the quercetin-starch composite, the quercetin has stronger interaction with starch molecules and influences the enzymolysis property of the starch. The composite is the novel resistant starch which can resist enzyme decomposition, slowly release glucose in body, has lower insulin reaction, can control blood sugar balance and reduce hunger sense and is especially suitable for diabetic patients; and the invention solves the problems of low product yield, complex production process, and the like in the production process of the resistant starch.

The invention discloses a production method of rice starch with enhanced cold water solubility and resistance. The production method comprises the following steps: (1) dissolving 15-30 parts by mass of non-starch polysaccharide into 10000-11000 parts by mass of water to obtain a uniform non-starch polysaccharide solution; (2) adding 300-500 parts by mass of rice starch into the non-starch polysaccharide solution, and carrying out uniform stirring and mixing to obtain a mixed system; (3) heating the mixed system obtained in the step (2) under the condition of 94-96 DEG C for 25-30 min, and after completely gelatinizing the mixed system, carrying out cooling at the room temperature of 25 DEG C for 11-12h to make starch molecules sufficiently interact with the non-starch polysaccharide; and (4) carrying out spray drying on an intermediate product obtained in the step (3) to obtain the rice starch with enhanced cold water solubility and resistance. The starch produced by using the production method is enhanced in cold water solubility and has an effect of resistance.

The invention discloses a method for preparing resistant starch RS3 from high-amylose corn starch. The method comprises the following steps: slurrying the high-amylose corn starch, then, adding an antioxidant, high-melting-point grease and a debranching enzyme, carrying out uniform mixing, then, carrying out refrigerating treatment at high temperature and high pressure and low temperature, and carrying out crushing and sieving, thereby obtaining the resistant starch RS3. According to the resistant starch RS3 produced by the method, the defect of 'sand grain feeling' of the existing products is overcome, and the product has the advantages of smooth taste, high resistant starch content, good heat resistance and high enzymolysis resistance.