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Preparation method of rice starch-based fat replacer

A fat substitute, rice starch technology, applied in food preparation, food science, application and other directions, can solve the problems of serious energy consumption, long production time, low maltodextrin yield, etc., to reduce residues, improve efficiency, DE small value effect

Inactive Publication Date: 2012-12-26
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The existing method mainly uses maltodextrin with low glucose equivalent value (DE) value as the target product, and the production time is long, the energy consumption is serious, and the yield of maltodextrin is not high

Method used

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  • Preparation method of rice starch-based fat replacer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1000 grams of fine rice after passing through a 100-mesh sieve was soaked with 7 liters of 0.05mol / L sodium hydroxide solution while stirring and extracted for 4 hours, the rice starch was centrifuged, and the rice starch material after the top and bottom residues was removed by repeated centrifugation. The liquid and water were mixed according to the mass percentage of 1:5 to make a slurry, and amylase was added to make the mass fraction of the amylase account for 1.5% of the slurry. After being completely frozen, freeze-drying is performed to obtain maltodextrin, and the DE value of the obtained maltodextrin is 4.5.

Embodiment 2

[0021] 5000 grams of fine rice after passing through a 120-mesh sieve was soaked with 5 liters of 0.1 mol / L sodium hydroxide solution while stirring and extracted for 3 hours, the rice starch was centrifuged, and the rice starch material after the top and bottom residues was removed by repeated centrifugation. The liquid and water were mixed according to the mass percentage of 1:4 to make a slurry, and amylase was added to make the mass fraction of the amylase in the slurry to be 0.5%. After being completely frozen, freeze-drying is performed to obtain maltodextrin, and the DE value of the obtained maltodextrin is 5.

Embodiment 3

[0023] 5000 grams of fine rice after passing through an 80-mesh sieve was soaked with 6 liters of 0.08mol / L sodium hydroxide solution while stirring and extracted for 3 hours, the rice starch was centrifuged, and the rice starch material after the top and bottom residues was removed by repeated centrifugation. The liquid and water were mixed and sized at a mass percentage of 1:6, and amylase was added, so that the mass fraction of amylase in the slurry was 1%, enzymatic hydrolysis at 95 degrees for 15 minutes, centrifuged at 3500 rpm for 8 minutes, and the supernatant was taken. After being completely frozen at low temperature, freeze-drying is performed to obtain maltodextrin, and the DE value of the obtained maltodextrin is 4.

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Abstract

The invention relates to preparation of a rice starch-based fat replacer, in particular to a method for preparing high-purity low-DE (dextrose equivalent) value malto dextrin by utilizing rice. The method comprises the following concrete steps of: smashing and sieving rice, soaking and extracting with alkali liquor; then centrifuging to remove supernate and surface layer and lowermost yellow residue, and drying for 40-50 hours to obtain rice starch; mixing rice starch feed liquor with water at the mass percent ratio of 1:(4-6); then adding alpha amylase to ensure the alpha amylase to account for 0.5-1.5% of size in mass fraction, carrying out enzymolysis for 10-15 minutes at the temperature of 85-95 DEG C, centrifuging for 8-12 minutes, freezing the supernate, and carrying out freeze drying treatment after the supernate is completely frozen, thus malto dextin is obtained. By adopting the method in the invention, the high-purity low-DE value malto dextin fat replacer is prepared, and preparation process of the malto dextin is changed while basic physicochemical properties of the malto dextin are not changed, thus the aims of energy conservation and consumption reduction are achieved during preparation of the malto dextin.

Description

technical field [0001] The invention relates to the preparation of a rice starch-based fat substitute, in particular to a method for preparing high-purity and low-DE value maltodextrin from rice. Background technique [0002] At present, there are three main types of fat substitutes: carbohydrate-based fat substitutes, protein-based fat substitutes and fat-based fat substitutes. Carbohydrate-based fat substitutes and protein-based fat substitutes are well-received because they are not used in frying oils, but because of their ability to absorb water to create a gel-like texture, resulting in fat-like lubricity and flow At the same time, the calorie value is lower (the calorie ratio of the same weight of fat and carbohydrates under the condition of complete metabolism is about 9:4), so the safety is higher, and the effect of replacing fat is achieved. Among them, the rice starch-based fat substitute is a kind of carbohydrate-based fat substitute. [0003] In the prior art, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/04A23L1/09
Inventor 易翠平孙沛然
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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