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Preparation and Production Method of Rice Resistant Starch

A technology of resistant starch and rice starch, applied in protein food processing, food science, protein food ingredients, etc., can solve problems such as lack of mature technology, and achieve the effect of increasing farmers' income, improving life, and reducing flavor

Active Publication Date: 2015-08-26
HENAN MINGYE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no mature technology for using rice starch as raw material to prepare RS instead of traditional dietary fiber.

Method used

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  • Preparation and Production Method of Rice Resistant Starch
  • Preparation and Production Method of Rice Resistant Starch
  • Preparation and Production Method of Rice Resistant Starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The production method for preparing rice resistant starch of the present invention comprises the steps of gelatinizing rice starch, debranching, crystallizing, and extracting, and finally drying the extracted rice resistant starch to obtain rice resistant starch , wherein the amylose content in the rice starch is increased by debranching the gelatinized rice starch, the process parameters of the debranching process are: control the gelatinized rice starch concentration at 20% to 50%, debranching The enzyme addition amount is 12-25U / g, the debranching temperature is controlled at 45-55°C, and the debranching time is 12-20 hours; after the debranching treatment is completed, crystallize at 2-12°C, and then extract rice resistant starch , Dry at 50-70°C.

Embodiment 2

[0037] The difference between the production method of rice resistant starch in this example and Example 1 is that the gelatinization process of rice starch is controlled at a concentration of 30% to 40%, and the pH value is neutral. The gelatinization temperature is 130-150°C, the gelatinization and autoclaving time is controlled at 10-40 minutes, then cooled to 45-55°C, the pH value is adjusted to 4-5, and the moisture reaches 60%-70% by flash evaporation, and then Perform detachment.

Embodiment 3

[0039] The difference between the production method of rice resistant starch in this example and Example 1 or Example 2 is that the extraction process of rice resistant starch uses the synergistic effect of β-amylase and glucoamylase to prepare a compound enzyme, so that The content of the resistant starch reaches 40%, and the yield reaches 60%, wherein the addition amount of the compound enzyme is 5-55U / g, and the enzymolysis time is 2-4 hours.

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Abstract

The invention relates to a production technology of resistant rice starch. A production method for preparing resistant rice starch comprises the following steps: firstly, gelatinizing, debranching and crystallizing the rice starch, and then drying the extracted resistant rice starch to obtain the resistant rice starch; improving the content of amylase in the rice starch by debranching treatment; controlling the concentration of the gelatinized rice starch at 20-50%, the debranching enzyme content at 12-25U / g, the debranching temperature at 45-55 DEG C and the debranching time at 12-20 hours; crystallizing under the condition of 2-12 DEG C after debranching is ended, and then extracting the resistant rice starch, and drying under the condition of 50-70 DEG C. The excessive rice resources such as broken rice and early indica rice can be reasonably utilized, the economic value of the potential resources is increased, and the produced resistant rice starch can overcome the defects of the traditional dietary fibers. By adopting the production method disclosed by the invention, the deep processing utilization level of the rice starch in China can be improved, and the method has important significance on development of grain storage enterprises and rural economy.

Description

technical field [0001] The invention relates to a production process of resistant starch, in particular to a production method for rice resistant starch. Background technique [0002] my country is the largest producer and consumer of rice, with more than two-thirds of the population taking rice as a staple food, with an annual output of about 180 million tons of rice. Although my country's rice output is large, the level of deep processing of rice is low, especially for the deep processing and utilization of rice starch such as broken rice, inferior rice, and early indica rice in the rice production process. Our country has a vast territory, and there are many varieties of rice, some of which are of poor edible quality and have been overstocked and aged for a long time, resulting in waste of resources and huge economic losses. The research keeps up with the international frontier, and is of great significance to the development of grain storage enterprises and rural econom...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/34
Inventor 李明徐万明程勇余璞斐李自力程浩
Owner HENAN MINGYE BIOTECH
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