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A method for extracting resistant starch from rice wine lees with ultra-high pressure and ultrasonic assisted treatment

A technology for rice wine lees and resistant starch, which is applied in the field of comprehensive utilization of rice wine lees, can solve the problems of neglecting the research on starch properties and the development of application technology, and achieves the effect of solving the problem of waste resource utilization, strong operability and uniform products

Active Publication Date: 2016-02-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most researchers focus on the analysis and utilization of protein components in rice wine distiller's grains, ignoring the research on the properties of starch and the development of application technology.

Method used

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  • A method for extracting resistant starch from rice wine lees with ultra-high pressure and ultrasonic assisted treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Soaking in lye: The rice wine distiller's grain sample used contains 20% starch, 38% protein and 1.8% lipid; weigh the rice wine distiller's grain powder, add deionized water according to the ratio of material to liquid 1:6, and add it to prepare 0.1M NaOH solution to adjust the pH to 8.5;

[0018] (2) Ultra-high pressure treatment: The mixed liquid obtained in step (1) is subjected to ultra-high pressure treatment, and the mixed liquid is subjected to ultra-high pressure 500MPa, 40°C for 20 minutes (Ultra-high pressure food preservation, Taiyuan Zhongping Technology);

[0019] (3) Ultrasonic treatment: take the mixed solution obtained in step (2) for ultrasonic treatment, ultrasonic frequency 40kHz, 500w treatment for 25min (ultrasonic extraction instrument JYC-LC, produced by Shanghai Juyuan Machinery), stirring for 3h, and standing for 12h;

[0020] (4) Centrifugal washing: centrifuge the mixture obtained in step (3) at a speed of 4000r / min for 30min (TDL-5(A) la...

Embodiment 2

[0024] (1) Soaking in lye: the used rice wine lees sample contains 20% starch, 36% protein and 1.7% lipid; weigh a certain amount of rice wine distiller grain powder, add deionized water according to the ratio of material to liquid 1:9, and then Add the prepared 0.1M NaOH solution to adjust the pH to 9.0;

[0025] (2) Ultra-high pressure treatment: The mixed liquid obtained in step (1) is subjected to ultra-high pressure treatment, and the mixed liquid is subjected to ultra-high pressure 550MPa, 35°C for 20 minutes (Ultra-high pressure food preservation, Taiyuan Zhongping Technology);

[0026] (3) Ultrasonic treatment: take the mixture obtained in step (2) for ultrasonic treatment, ultrasonic frequency 60kHz, 500w treatment for 25min (ultrasonic extraction instrument JYC-LC, produced by Shanghai Juyuan Machinery), stirring for 2.5h, and settling for 14h.

[0027] (4) Centrifugal washing: Centrifuge the mixture obtained in step (3) at a speed of 5000r / min for 30min (TDL-5(A) la...

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Abstract

The invention relates to a method for extracting resistant starch from yellow wine lees through ultrahigh pressure and ultrasonic assisted treatment, belonging to the technical field of comprehensive utilization of yellow wine lees. The method comprises the step of with cheap yellow wine lees as raw materials, extracting high-content resistant starch under the assistance of ultrahigh pressure and ultrasonic waves. According to the invention, the yellow wine lees are pretreated by means of ultrahigh pressure and ultrasonic waves, so that the extraction ratio of the resistant starch is increased. The adopted yellow wine lees are grain fermented products, so that the complex operation for modifying the starch is omitted, and the cost is reduced. The method can be used for directly extracting to obtain the resistant starch so as to be a very simple and convenient method; in addition, the utilization values of the yellow wine lees in the food industry are increased.

Description

technical field [0001] The invention relates to a method for extracting resistant starch from rice wine distiller's grains through ultra-high pressure and ultrasonic assisted treatment. The invention uses distiller's grains, a by-product of rice wine fermentation with low price, as raw material, and uses ultra-high pressure and ultrasonic-assisted alkaline method to extract resistant starch. The technical field of comprehensive utilization of rice wine distiller's grains. Background technique [0002] Resistant starch is a new concept developed in recent years. Resistant starch is an odorless, low water holding capacity, porous white powder. Resistant starch has the functions of stimulating the growth of beneficial bacteria, reducing human calorie intake, and controlling body weight. Its physical properties are basically the same as ordinary starch, and it will not affect the texture and taste of food when added to food. Therefore, resistant starch is a new type of food a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/00
Inventor 金征宇焦爱权王芳徐学明谢正军赵建伟周星王金鹏杨哪田耀旗
Owner JIANGNAN UNIV
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