Method for preparing slowly-digestible starch through malic acid modification
A technology for slow-digesting starch and malic acid, which is applied in the field of slow-digesting starch to achieve the effects of good thermal stability, increased content and simplified process
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Embodiment 1
[0024] (1) Using a 25% malic acid solution, 100 g of smooth pea starch was adjusted into starch milk with a mass ratio of malic acid and starch of 2:5, and mixed well;
[0025] (2) Adjust the pH value of the product obtained in step (1) to 3.5 with 10mol / L NaOH solution, mix well, and place at room temperature for 16 hours;
[0026] (3) Put the product obtained in step (2) into a blast drying oven at 45°C for 24 hours, then pulverize and pass through a 100-mesh standard sieve;
[0027] (4) Put the product obtained in step (3) into a high temperature reaction kettle at 130°C for 6 hours, then take it out and cool it;
[0028] (5) washing the product obtained in step (4) with distilled water for 4 times to remove residual malic acid and keep the starch at a pH value of 6-7;
[0029] (6) put the product obtained in step (5) into a blast drying oven for drying for 12h, pulverize and sieve through a 100-mesh standard sieve to obtain the product;
[0030] (7) Determination of slow...
Embodiment 2
[0035] (1) Use 20% malic acid solution to adjust 100 g of common corn starch into starch milk with a mass ratio of 3:5 (malic acid:starch), and mix well;
[0036] (2) Adjust the pH of the product obtained in step (1) to 3.0 with NaOH solution with a concentration of 9 mol / L, mix well, and place at room temperature for 16 hours;
[0037] (3) Put the product obtained in step (2) into a 50°C blast drying oven for 16 hours, then pulverize and pass through a 100-mesh standard sieve;
[0038] (4) Put the product obtained in step (3) into a high temperature reaction kettle and keep it at 150°C for 4 hours, then take it out and cool it;
[0039] (5) washing the product obtained in step (4) with distilled water for 4 times to remove residual malic acid and keep the starch at a pH value of 6-7;
[0040] (6) put the product obtained in step (5) into a blast drying oven for drying for 12h, pulverize and sieve through a 100-mesh standard sieve to obtain the product;
[0041] (7) Determin...
Embodiment 3
[0043] (1) Using a 15% malic acid solution, 100 g of potato starch was adjusted into starch milk with a mass ratio of 1:5 (malic acid:starch), and mixed well;
[0044] (2) Adjust the pH of the product obtained in step (1) to 2.5 with 8 mol / L NaOH solution, mix well, and place at room temperature for 16 hours;
[0045] (3) Put the product obtained in step (2) into a blast drying oven at 55°C for 12 hours, then pulverize and pass through a 100-mesh standard sieve;
[0046] (4) Put the product obtained in step (3) into a high temperature reaction kettle and keep it at 130°C for 8h, then take it out and cool it;
[0047] (5) washing the product obtained in step (4) with distilled water for 4 times to remove residual malic acid and keep the starch at a pH value of 6-7;
[0048] (6) put the product obtained in step (5) into a blast drying oven for drying for 12h, pulverize and sieve through a 100-mesh standard sieve to obtain the product;
[0049](7) Determination of the slowly di...
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