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Processing method for increasing content of slow digestion starch of castanea henryi

A technology for digesting starch and a processing method, applied in the field of food processing, can solve the problems of time-consuming and labor-intensive efficiency, increased cost, low starch conversion rate, etc., and achieve the effects of improved taste, increased content and high safety

Active Publication Date: 2019-08-23
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The physical modification method used has the problem of low conversion rate of slowly digested starch, time-consuming and labor-intensive efficiency is relatively low, and the cost increases accordingly

Method used

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  • Processing method for increasing content of slow digestion starch of castanea henryi

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment includes the following steps:

[0027] (1) Preparation of chestnut starch: after fresh chestnuts are shelled and uncoated, the chestnut kernels and distilled water are mixed and beaten at a mass ratio of 1:2, then filtered with a 200-mesh sieve, and the filter residue is returned to repeat the beating, and the filtrate is allowed to stand for stratification Discard supernatant after last, so repeat 2 times, obtain amylopsis starch precipitation;

[0028] (2) Ozone toughening treatment: Add distilled water to the starch precipitate obtained in step (1) to prepare starch milk, adjust its moisture content to 75%, and then place it in a vibrating shaker at a temperature of 50°C. Toughening treatment for 22 hours, during the treatment, the ozone gas produced by the ozone generator was continuously and stably introduced into the starch milk simultaneously to form the processed cornstarch milk; wherein the ozone generator was SK-CFG-1C ozone generator, with Ox...

Embodiment 2

[0034] The difference between this example and Example 1 is that the concentration of ozone in the pumpkin starch milk described in step (2) is 5mg / L, and the toughening temperature is 53°C. After the treatment, the SDS content in the pumpkin starch is measured. , the results are shown in Table 1.

Embodiment 3

[0036] The difference between this example and Example 1 is that the pumpkin starch milk obtained in step (3) was placed in a high-voltage pulsed electric field device for 30 µs, and the SDS content in the pumpkin starch was measured after the treatment. The results are shown in Table 2.

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Abstract

The invention discloses a processing method for increasing the content of a slow digestion starch of castanea henryi. The processing method comprises the following steps: (1) preparing a castanea henry starch; (2) carrying out ozone toughening treatment; (3) carrying out high-voltage pulse electric field treatment; (4) carrying out c centrifugal concentration; (5) carrying out vacuum drying; and (6) carrying out crushing. The processing method adopts a set of a completely new processing method of two stages, firstly, the content of carboxyl groups of starch molecules is increased by using a method that toughening treatment is combined with ozone treatment, and secondly, the crystal structure of the starch is rearranged through high-voltage pulse electric field treatment, so that the content of the slow digestion starch is increased. A product processed by using the technology disclosed by the invention is high in slow digestion starch content and safe and environmental-friendly, and meanwhile, nutrient components of the castanea henryi can be maintained to the maximum extent.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for increasing the content of slowly digestible starch in chestnuts. Background technique [0002] Starch is the main source of energy for the human body. According to the speed at which starch releases glucose after consumption, it can be divided into resistant starch (RS), rapidly digestible starch (RDS) and slowly digestible starch (SDS). SDS can be completely digested in the small intestine, but relatively slowly. It releases energy continuously and slowly, which can reduce the postprandial insulin secretion rate and maintain blood sugar basic stability. It is especially suitable for diabetics. Chestnut kernels are not only sweet and delicious, but also have high nutritional value, with a starch content of more than 60%, and are deeply loved by consumers. However, chestnut starch is mainly RDS, which will cause a rapid rise in blood sugar levels...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/04C08B30/06C08B30/08
CPCC08B30/04C08B30/06C08B30/08
Inventor 李安平解明昱姚栋张勖
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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