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Preparation method for kudzu vine root resistant starch

A technology of resistant starch and kudzu root, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problems of low yield and achieve high yield, high edible and health value, and large product profit margins.

Active Publication Date: 2016-12-14
SHANDONG BAILONG CHUANGYUAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the above-mentioned technical documents have good yields in the preparation of resistant starch by using cornstarch and yam as raw materials, the yields in the preparation of kudzu root starch with many branches are relatively low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing kudzu root resistant starch, comprising the steps of:

[0029] (1) Weigh 100g of kudzu starch, add 200g of water at 60°C, place in an ultrasonic oscillator, adjust the ultrasonic frequency to 80Hz, and oscillate ultrasonically for 10min to prepare a starch paste;

[0030] (2) Add citric acid with a mass concentration of 1% to the starch paste prepared in step (1), adjust the pH value to 2.9, place it in a water bath at 65° C. for 5 hours, and prepare an acidified solution;

[0031] (3) Adjust the temperature of the constant temperature drying oven to 105° C., place the acidified solution prepared in step (2) in the drying oven, and stir and react for 3 hours with the open to prepare the reaction solution;

[0032] (4) cooling the reaction solution prepared in step (3) to 25° C., adjusting the pH value of the reaction solution to 4.0 with a NaOH solution having a mass concentration of 0.5%, to obtain a liquid product;

[0033] (5) The liquid produ...

Embodiment 2

[0036] A method for preparing kudzu root resistant starch, comprising the steps of:

[0037] (1) Weigh 100g of kudzu root starch, add 150g of 70°C water, place it in an ultrasonic oscillator, adjust the ultrasonic frequency to 100Hz, and oscillate ultrasonically for 8 minutes to prepare a starch paste;

[0038] (2) Add citric acid with a mass concentration of 1% to the starch paste prepared in step (1), adjust the pH value to 3.4, place it in a water bath at 70° C. for 4.5 hours, and prepare an acidified solution;

[0039] (3) Adjust the temperature of the constant temperature drying oven to 115° C., place the acidified solution prepared in step (2) in the drying oven, and stir and react for 3 hours with the open door open to obtain the reaction solution;

[0040] (4) cooling the reaction solution prepared in step (3) to 25° C., adjusting the pH value of the reaction solution to 4.8 with a NaOH solution having a mass concentration of 0.5%, to obtain a liquid product;

[0041]...

Embodiment 3

[0044] A method for preparing kudzu root resistant starch, comprising the steps of:

[0045] (1) Weigh 200g of kudzu root starch, add 500g of 70°C water, place in an ultrasonic oscillator, adjust the ultrasonic frequency to 100Hz, and ultrasonically oscillate for 5min to prepare starch paste;

[0046] (2) Add citric acid with a mass concentration of 2% to the starch paste prepared in step (1), adjust the pH value to 2.5, place it in a water bath at 80° C. for 4 hours, and prepare an acidified solution;

[0047] (3) Adjust the temperature of the constant temperature drying oven to 135° C., place the acidified solution prepared in step (2) in the drying oven, and stir and react for 3 hours with the open to prepare the reaction solution;

[0048] (4) cooling the reaction solution prepared in step (3) to 20° C., adjusting the pH value of the reaction solution to 6.5 with a NaOH solution having a mass concentration of 1%, to obtain a liquid product;

[0049] (5) The liquid product...

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PUM

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Abstract

The invention relates to a preparation method for kudzu vine root resistant starch. The preparation method comprises the following steps: (1) mixing kudzu vine root starch with water in proportion and carrying out uniform blending in virtue of ultrasonic treatment so as to prepare starch paste; (2) adding acid into the starch paste to adjust the pH value of the starch paste and carrying out standing to prepare acidizing fluid; (3) subjecting the acidizing fluid to a reaction so as to obtain a reaction solution; (4) cooling the reaction solution and adjusting the pH value of the reaction solution so as to prepare a liquid product; and (5) subjecting the liquid product to drying and crushing so as to prepare the kudzu vine root resistant starch. According to the invention, the kudzu vine root starch with abundant branched chains is used a raw material; an ultrasonic method and an acid method are combined, and no enzyme preparation is used; the prepared kudzu vine root resistant starch contains general flavones, is high in edible and health care value, low in cost and great in profit margins; and the preparation method is simple and has good operability.

Description

technical field [0001] The invention relates to a method for preparing kudzu root resistant starch, which belongs to the technical field of functional starch preparation. Background technique [0002] Resistant starch, also known as resistant starch, is an indigestible starch that cannot be enzymatically hydrolyzed in the small intestine, but can react with volatile fatty acids in the human gastrointestinal tract and colon. Resistant starch digests slowly in the body, absorbs and enters the blood slowly, and does not cause blood sugar to rise too quickly after eating, that is, it can regulate blood sugar levels, so it becomes a functional starch, which is especially suitable for diabetics. It is not easy to be hungry after starch, which helps diabetics maintain normal blood sugar and reduce hunger. Therefore, in recent years, resistant starch has been favored by consumers as a health food. [0003] Resistant starch is found in some natural foods such as potatoes, bananas, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L33/105A23L33/26
CPCA23V2002/00A23V2200/30
Inventor 杜倩窦光朋干昭波邵先豹李方华
Owner SHANDONG BAILONG CHUANGYUAN BIO TECH
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