Technique for reducing in-vivo decomposition and absorption speed of starch
A technology for decomposing and absorbing starch, applied in the functions of food ingredients, medical preparations containing active ingredients, food ingredients, etc., and can solve the problems of low blood sugar and insufficient calories in patients
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Embodiment 1
[0035] Mix 10 kg of soybean starch and wheat starch with a particle size of 100 mesh and set aside; disperse 0.07 kg of sodium carboxymethyl cellulose in 3.5 kg of cold water to make it fully absorb water and swell until completely dissolved, then add 2.5 kg of water and mix well Then add the raw material powder and stir well to form a soft material, put it into a twin-screw extruder, make it into a rice shape through a mold, and then microwave-dry until the water content is 2.5%.
Embodiment 2
[0037] Mix 10kg of mung bean starch with a particle size of 90 mesh and 20kg of rice flour for later use; disperse 0.2kg of guar gum and 0.1kg of sodium alginate in 5kg of cold water and stir evenly to make it fully absorb water and swell until completely dissolved, then add 6kg Water, after mixing, add it to the raw material powder and stir evenly to form a soft material, put it into a twin-screw extruder, make it into a mung bean shape through a mold, and dry it in a fluidized bed until the water content is 3.0%.
Embodiment 3
[0039]Crush kudzu root and chestnut into fine powder with a particle size of 100 mesh, take 3kg of each and mix with 14kg of wheat starch with a particle size of 90 mesh for later use; disperse 0.2kg of carrageenan in 4kg of cold water and stir evenly to make it fully absorb water and swell until completely Dissolve, then add 3.5kg of water, mix well, add raw material powder and stir evenly to form a soft material, put it into a twin-screw extruder, make it into a millet shape through a mold, and dry it with hot air until the water content is 2.3%.
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