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Preparation method of high-content resistant starch

A technology of resistant starch and high content, applied in baking, baked goods, food science and other directions, can solve the problems of low yield of resistant starch, complicated preparation methods, high energy consumption, etc., and achieves small reagent dosage and shortened reaction time. Time and low cost effect

Active Publication Date: 2011-01-05
HANGZHOU PAPERMATE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] U.S. Patent US3,729,380, European Patents EP-A-0564893 and EP-A-0688872 all use debranching enzyme method for enzyme treatment to reduce the ratio of amylopectin, but the obtained resistant starch content generally does not exceed 60% Chinese patent CN101555286A discloses a kind of preparation resistant starch by esterification with orthophosphate, and the resistant starch content of gained is more than 75%; Indigestible starch is synthesized by one-step cross-linking agent, in which the content of indigestible starch is 85%, but the whole reaction process takes more than 30 hours, and the energy consumption is relatively large; other preparation methods such as extrusion puffing method and microwave puffing method are relatively complicated. Low Yield of Resistant Starch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Add 100 parts of cornstarch and 170 parts of water and stir evenly, then add 1 part of 2mol / l hydrochloric acid, keep stirring at 30°C for 3 hours, and then neutralize with alkali to obtain debranched starch;

[0027] 2) Add 0.002 parts of sodium chloride as a protective agent to the above-mentioned amylopectin milk under stirring, then use 4% sodium hydroxide solution to adjust the pH to 10.0, and then slowly add 0.02 parts of phosphorus oxychloride to keep the pH = 10.0 or so, stirred and reacted for 3 hours. After the reaction is finished, neutralize, filter and wash to obtain a cross-linked starch filter cake;

[0028] 3) Put the obtained cross-linked starch filter cake back into the reaction kettle, add water to make 38% starch milk, heat to 100°C, and gelatinize for 3 hours to make a resistant starch (RS) paste, and then put it into plastic bucket, cooled to room temperature;

[0029] 4) Place the cooled starch paste in a freezer at 4°C for 12 hours, and then...

Embodiment 2

[0033] 1) Add 100 parts of tapioca starch and 170 parts of water and stir evenly, then add 2 parts of 2mol / l hydrochloric acid, keep stirring at 35°C for 3 hours, and then neutralize with alkali to obtain debranched starch.

[0034] 2) Add 0.002 parts of sodium sulfate as a protective agent to the above-mentioned amylopectin milk, then adjust the pH to 10.5 with a 4% sodium carbonate solution, then slowly add 0.03 parts of phosphorus oxychloride to keep the pH around 10.5 , stirred for 4 hours. After the reaction is finished, neutralize, filter and wash to obtain a cross-linked starch filter cake,

[0035] 3) Put the obtained cross-linked starch filter cake back into the reaction kettle, add water to make 39% starch milk, heat to 110°C, and gelatinize for 3 hours to obtain a resistant starch (RS) paste, and then put it into wood barrel, cooled to room temperature,

[0036] 4) Put the cooled starch paste in a freezer at 4°C for 8 hours and then place it at room temperature fo...

Embodiment 3

[0040] 1) Add 100 parts of potato starch and 160 parts of water and stir evenly, then add 0.5 parts of 2mol / l sulfuric acid, keep stirring at 40°C for 2 hours, and then neutralize with alkali to obtain debranched starch;

[0041] 2) Add 0.003 parts of sodium chloride as a protective agent to the above-mentioned amylopectin milk while stirring, then adjust the pH to 11.0 with a 4% sodium hydroxide solution, and then slowly add 0.05 parts of phosphorus oxychloride to keep the pH = 11.0 or so, stirred and reacted for 2 hours. After the reaction is finished, neutralize, filter and wash to obtain a cross-linked starch filter cake;

[0042] 3) Put the cross-linked starch filter cake back into the reaction kettle, add water to make 40% starch milk, heat to 115°C, and gelatinize for 3 hours to make resistant starch (RS) paste, and then put it into wood bucket, cooled to room temperature;

[0043] 4) Place the cooled starch paste in a freezer at 4°C for 10 hours and then place it at ...

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Abstract

The invention relates to a preparation method of high-content resistant starch. The invention aims to solve the technical problems of selecting a new cross-linking reagent, shortening reaction time, reducing reagent amount and cost and increasing product yield. The preparation method comprises the following steps of: (1) adding 0.5-3 percent of inorganic acid into starch milk with starch content of 35-42 percent, stirring, and neutralizing by using alkali until a pH value is 5.0-7.5; (2) adding 1-5 percent of salt into the debranching starch milk, regulating a pH value of 10.0-11.5 by using alkali, slowly stirring, adding 0.01-0.10 percent of phosphorus oxychloride, and regulating a pH value of 5.5-7.5 to obtain crosslinked starch filter cake; (3) pasting; (4) cooling a pasted substance to room temperature, then, refrigerating the pasted substance for 8-16 hours at the temperature of 0-4 DEG C or stirring the pasted substance for 6 to 8 hours at the temperature of 4 DEG C, and cooling the pasted substance to the room temperature; and (5) filtering, drying, crashing and screening to obtain the product.

Description

technical field [0001] The invention relates to a preparation method of high-content resistant starch (RS). This method uses ordinary starch as raw material to prepare high-content resistant starch (RS) through a combination of physical and chemical modifications. Background technique [0002] Starch is an important carbohydrate in the human diet and the main source of energy required by the human body. Starch was long thought to be fully digestible in the human body until Anderson first discovered in 1981 that starch in food passes through the small intestine without being fully digested. In 1983, British physiologist Flans Englyst first defined this part of starch as "Resistant Starch (RS)". In 1992, the World Food and Concentration Organization defined it as "starch and its degradation products that are not absorbed in the small intestine of normal healthy people." [0003] Studies have shown that foods with added resistant starch have better appearance, texture, flavo...

Claims

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Application Information

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IPC IPC(8): C08B31/00C08B31/06A21D2/38A21D13/00
Inventor 姚献平郑丽萍翁赟
Owner HANGZHOU PAPERMATE SCI & TECH
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