CN112220033A - Slimming meal replacement prepared from curdlan and resistant starch and preparation method thereof - Google Patents
Slimming meal replacement prepared from curdlan and resistant starch and preparation method thereof Download PDFInfo
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- CN112220033A CN112220033A CN202011055417.XA CN202011055417A CN112220033A CN 112220033 A CN112220033 A CN 112220033A CN 202011055417 A CN202011055417 A CN 202011055417A CN 112220033 A CN112220033 A CN 112220033A
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- starch
- curdlan
- resistant starch
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- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 55
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 55
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 title claims abstract description 33
- 229920002558 Curdlan Polymers 0.000 title claims abstract description 32
- 239000001879 Curdlan Substances 0.000 title claims abstract description 32
- 235000019316 curdlan Nutrition 0.000 title claims abstract description 32
- 229940078035 curdlan Drugs 0.000 title claims abstract description 32
- 235000012054 meals Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 56
- 235000019698 starch Nutrition 0.000 claims abstract description 52
- 239000008107 starch Substances 0.000 claims abstract description 51
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000006185 dispersion Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000005457 ice water Substances 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000007872 degassing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000006386 neutralization reaction Methods 0.000 claims abstract description 3
- 238000010008 shearing Methods 0.000 claims abstract description 3
- 238000000465 moulding Methods 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims abstract 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 230000032683 aging Effects 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- 240000006394 Sorghum bicolor Species 0.000 claims description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000007731 hot pressing Methods 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 235000003642 hunger Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000035807 sensation Effects 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 230000001603 reducing effect Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract 1
- 230000036186 satiety Effects 0.000 abstract 1
- 235000019615 sensations Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 23
- 239000000243 solution Substances 0.000 description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000011121 sodium hydroxide Nutrition 0.000 description 5
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000002427 irreversible effect Effects 0.000 description 4
- 239000012295 chemical reaction liquid Substances 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000012670 alkaline solution Substances 0.000 description 2
- 229960001338 colchicine Drugs 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003856 thermoforming Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a slimming meal replacement made of curdlan and resistant starch and a preparation method thereof, which comprises the steps of weighing curdlan and resistant starch, dispersing the curdlan and resistant starch in ice water, and treating dispersion liquid of the curdlan and resistant starch by a high-speed shearing or acid-base neutralization method; degassing the dispersion to make the whole dispersion bubble-free; pouring into a heating vessel, heating for molding, cutting the molded gel into a preset shape, properly flavoring, packaging and sterilizing. The invention has the characteristics of low calorie, zero fat, strong satiety and adjustable mouthfeel elasticity and toughness. Besides the function of slimming, the diabetic is not easy to hunger after eating the soluble starch and the resistant starch, thereby being beneficial to maintaining normal blood sugar of the diabetic and reducing hunger sensation. Therefore, the health food prepared by combining the curdlan and the resistant starch can not only be a slimming crowd, but also provide a new food choice for special crowds such as diabetics.
Description
Technical Field
The invention relates to a slimming meal replacement prepared from curdlan and resistant starch and a preparation method thereof, belonging to the field of food processing.
Background
Curdlan (also known as curdlan) is a fermented polysaccharide substance discovered in 1966 by microbial fermentation by doctor osaka, japan, then. This material is known as Curdlan (Curdlan) because of its ability to set upon heating (Curdle character). It has the following characteristics:
1. solubility: curdlan is soluble in aqueous alkaline solutions but not in water. Although the curdlan can not be dissolved in water, the curdlan is easily dispersed in cold water and is stirred at a high speed to form a more uniform water dispersion. The curdlan can be completely dissolved in alkaline solution systems with pH above 12 such as sodium hydroxide, trisodium phosphate, tricalcium phosphate, etc.
2. Gel property: the water dispersion of curdlan can form a thermally irreversible colloid after being heated to a temperature of 80 ℃ or higher. Colloids formed from curdlan can be classified into low-order gels and high-order gels according to their properties. Low gel (thermal reversibility) the aqueous dispersion of curdlan is heated to about 55-65 deg.C and then cooled to below about 40 deg.C to form the thermal reversible low gel. When the low gel is heated to about 60 deg.C, it returns to its original state. While when the low-position gel is heated to more than 80 ℃, the thermally irreversible high-position gel can be formed. After the low gel is stirred and crushed, the low gel and the high gel can still be formed by heating. Also, low gels at comparable gel concentrations have weaker gel strength than higher gels. High-order gel (thermal irreversibility) when the aqueous dispersion of curdlan is heated to above about 80 ℃, a strong thermally irreversible high-order gel is formed. The high gel cannot return to the original shape once it is crushed.
Resistant starch, also known as resistant starch and indigestible starch, is not enzymatically hydrolyzed in the small intestine, but is fermented with volatile fatty acids in the human gastrointestinal colon. This starch is more resistant to degradation than other starches, is digested more slowly in the body, and is absorbed more slowly and enters the blood stream. The fiber has the property similar to soluble fiber and has certain slimming effect, and is favored by beauty lovers in recent years. The resistant starch is slowly digested and absorbed, so that the blood sugar is not increased too fast after eating, namely the blood sugar level can be adjusted, therefore, the resistant starch is functional starch, is particularly suitable for diabetics to eat, is not easy to starve after eating, is beneficial to the diabetics to maintain normal blood sugar, and reduces hunger sensation. The resistant starch can resist enzyme decomposition, release glucose slowly in vivo, has low insulin reaction, can control blood sugar balance, and reduce hunger sensation. The resistant starch has the function of soluble dietary fiber, can increase the defecation amount after eating, reduce constipation and reduce the danger of colon cancer; the resistant starch can reduce the amount of blood cholesterol and triglyceride, and has certain weight reducing effect due to the increase of the amount of cholesterol and triglyceride in excrement after eating the resistant starch.
The original starch, the modified starch and the like are used for the vegetarian food made of the available starch, no innovative product made of the resistant starch is provided, and the normal product made of the slimming meal is not considered.
Disclosure of Invention
The invention provides a slimming meal replacement prepared from curdlan and resistant starch and a preparation method thereof.
A slimming meal replacement made of curdlan and resistant starch is prepared by the following steps:
1. weighing the native and resistant starch, and shearing with ice water at high speed for 3-5 minutes;
or weighing the native and resistant starch, dispersing in ice water, and treating with acid-base neutralization method to form a native heat irreversible gel;
2. entering a mould and degassing to ensure that the whole solution has no bubbles;
3. pouring into a heating vessel for heating;
4. cutting the formed gel into sheet, block or strip shape, flavoring, packaging, and sterilizing.
Wherein the addition amount of the starch is 0.5-5% of the total solution, and the addition amount of the resistant starch is 0.5-5% of the total solution.
The thermoforming temperature of the solution is 80 to 130 ℃.
The sterilization temperature is 85-150 ℃, and the sterilization time is 20-100 minutes.
Wherein the acid is edible acid such as citric acid, malic acid, lactic acid, etc.; the alkali is edible alkali such as potassium hydroxide, sodium tripolyphosphate, etc.
The resistant starch is prepared by the following method:
(1) weighing a proper amount of starch to prepare starch milk, wherein the mass concentration of the starch milk is 10-30%; adjusting the pH value to 4.0-6.0, and performing microwave treatment for 50-100 s;
(2) adjusting the pH value of the starch milk obtained in the step (1) to 7-8, and carrying out hot pressing treatment; the condition of the pressure heat treatment is that the temperature is 120-140 ℃, the pressure is 0.1MPa, and the time is 20-50 min;
(3) adjusting the pH value to 4-5, adding pullulanase according to the weight percentage of 0.02-0.2% of the dry weight of the starch, and reacting for 0.5-2 h at the temperature of 55-65 ℃ to prepare a reaction solution;
(4) heating to 100 ℃, keeping for 6-8 min and inactivating enzyme; then adding resistant dextrin according to the weight percentage of 20-40% of the dry basis of the starch, keeping the temperature for 5-10 h under the stirring condition of 100-150 ℃, and cooling to obtain resistant starch slurry;
(5) then carrying out low-temperature instantaneous freezing and aging treatment; the conditions of freezing and aging are that the temperature is-15 to-20 ℃ and the time is 2 to 4 hours;
(6) then drying, crushing and sieving to obtain the sorghum resistant starch.
In the step (1), the starch is any one or a mixture of corn starch, sorghum starch, wheat starch, rice starch, cassava starch, sweet potato starch and potato starch.
The pH of the starch milk is adjusted by using 0.1mol/L NaOH and 0.5mol/L dilute hydrochloric acid solution.
After eating the available starch and the resistant starch, the food is not easy to hunger, which is helpful for the diabetic to maintain normal blood sugar and reduce hunger sensation. Therefore, the health food prepared by combining the curdlan and the resistant starch can not only be a slimming crowd, but also provide a new food choice for special crowds such as diabetics.
Detailed Description
The invention will now be illustrated in further detail by the following examples.
Example 1
1. 3 g of colchicine and 2 g of resistant starch are weighed out and sheared at high speed for 5 minutes with 95 g of ice water.
2. And (4) entering a mold for degassing to ensure that the whole solution is free of bubbles.
3. Pouring into a heating vessel, and heating at 100 ℃ for 20 minutes.
4. Cutting the formed gel into strips as required, properly flavoring, packaging and sterilizing, and sterilizing at high pressure for 121 ℃ for 20 minutes.
The resistant starch is prepared by the following method:
(1) a proper amount of starch is weighed to prepare starch milk, and the starch is corn starch. The mass concentration of the starch milk is 14.5 percent; adjusting the pH value to 5.5 by using 0.5mol/L dilute hydrochloric acid solution, and carrying out microwave treatment for 85 s;
(2) adjusting the pH value of the starch milk obtained in the step (1) to 7.5 by using 0.1mol/L NaOH, and carrying out hot pressing treatment; the autoclave treatment conditions are that the temperature is 120 ℃, the pressure is 0.1MPa, and the time is 50 min;
(3) adjusting the pH value to 4 by using 0.5mol/L dilute hydrochloric acid solution, adding pullulanase according to the weight percentage of 0.05 percent of the dry basis of the starch, and reacting for 1.2h at the temperature of 55 ℃ to prepare reaction liquid;
(4) heating to 100 ℃, keeping for 6-8 min and inactivating enzyme; then adding resistant dextrin according to the proportion of 25 percent of the dry weight percentage of the starch, preserving the heat for 5 hours under the stirring condition of 150 ℃, and cooling to prepare resistant starch slurry;
(5) then carrying out low-temperature instantaneous freezing and aging treatment; the conditions of freezing and aging are that the temperature is-15 ℃ and the time is 4 h;
(6) then drying, crushing and sieving to obtain the sorghum resistant starch.
Example 2
1 dispersing 2.5 g of native and 3 g of resistant starch in 84.16 g of ice water, dissolving 0.14 g of potassium hydroxide in 5 g of ice water, pouring into the dispersion of native and resistant starch, stirring uniformly, adding citric acid solution (0.2 g of citric acid dissolved in 5 g of water), and stirring uniformly.
2. And (4) entering a mold for degassing to ensure that the whole solution is free of bubbles.
3. Pouring into a heating vessel, and heating at 95 ℃ for 30 minutes.
4. Cutting the formed gel into pieces as required, properly flavoring, packaging and sterilizing, and sterilizing at 115 deg.C under high pressure for 30 min.
The resistant starch is prepared by the following method:
(1) weighing appropriate amount of starch to prepare starch milk, wherein the starch is wheat starch. The mass concentration of the starch milk is 15 percent; adjusting the pH value to 6.0 by using 0.5mol/L dilute hydrochloric acid solution, and carrying out microwave treatment for 80 s;
(2) adjusting the pH value of the starch milk obtained in the step (1) to 7 by using 0.1mol/L NaOH, and carrying out hot pressing treatment; the autoclave treatment conditions are that the temperature is 140 ℃, the pressure is 0.1MPa, and the time is 30 min;
(3) adjusting the pH value to 4 by using 0.5mol/L dilute hydrochloric acid solution, adding pullulanase according to the weight percentage of 0.1 percent of the dry basis of the starch, and reacting for 2 hours at the temperature of 55 ℃ to prepare reaction liquid;
(4) heating to 100 deg.C, maintaining for 8min, and inactivating enzyme; then adding resistant dextrin according to the proportion of 30 percent of the dry weight percentage of the starch, preserving the heat for 6 hours under the stirring condition of 150 ℃, and cooling to prepare resistant starch slurry;
(5) then carrying out low-temperature instantaneous freezing and aging treatment; the conditions of freezing and aging are that the temperature is-15 ℃ and the time is 2 h;
(6) then drying, crushing and sieving to obtain the sorghum resistant starch.
Example 3
1.2 g of colchicine and 4 g of resistant starch are weighed out and sheared at high speed for 5 minutes with 95 g of ice water.
2. And (4) entering a mold for degassing to ensure that the whole solution is free of bubbles.
3. Pouring into a heating vessel, and heating at 100 ℃ for 20 minutes.
4. Cutting the formed gel into strips as required, properly flavoring, packaging and sterilizing, and sterilizing under high pressure at 121 ℃ for 15 minutes.
The resistant starch is prepared by the following method:
(1) weighing appropriate amount of starch to prepare starch milk, wherein the starch is any one or more of corn starch, sorghum starch, wheat starch, rice starch, cassava starch, sweet potato starch and potato starch. The mass concentration of the starch milk is 25 percent; adjusting the pH value to 6.0 by using 0.5mol/L dilute hydrochloric acid solution, and carrying out microwave treatment for 60 s;
(2) adjusting the pH value of the starch milk obtained in the step (1) to 7-8 by using 0.1mol/L NaOH, and carrying out hot pressing treatment; the autoclave treatment conditions are that the temperature is 120 ℃, the pressure is 0.1MPa, and the time is 20 min;
(3) adjusting the pH value to 4 by using 0.5mol/L dilute hydrochloric acid solution, adding pullulanase according to the weight percentage of 0.1 percent of the dry basis of the starch, and reacting for 0.5h at the temperature of 65 ℃ to prepare reaction liquid;
(4) heating to 100 deg.C, maintaining for 8min, and inactivating enzyme; then adding resistant dextrin according to the proportion of 40 percent of the dry weight percentage of the starch, preserving the heat for 10 hours under the stirring condition of 100 ℃, and cooling to prepare resistant starch slurry;
(5) then carrying out low-temperature instantaneous freezing and aging treatment; the conditions of freezing and aging are that the temperature is-20 ℃ and the time is 2 h;
(6) then drying, crushing and sieving to obtain the sorghum resistant starch.
Claims (8)
1. A preparation method of a slimming meal replacement made of curdlan and resistant starch is characterized by comprising the following steps:
weighing the native and resistant starch, dispersing in ice water, and treating the dispersion liquid of the native and resistant starch by a high-speed shearing or acid-base neutralization method;
degassing the dispersion to make the whole dispersion bubble-free;
pouring into a heating vessel, heating for molding, cutting the molded gel into a preset shape, properly flavoring, packaging and sterilizing.
2. The method for preparing a slimming meal replacement made of curdlan and resistant starch according to claim 1, wherein the addition amount of curdlan is 0.5 to 5% by mass of the whole dispersion, and the addition amount of resistant starch is 0.5 to 5% by mass of the whole dispersion.
3. The method for preparing a slimming meal replacement made of curdlan and resistant starch according to claim 1, wherein the temperature for heating and molding the solution is 80-130 ℃.
4. The method for preparing a slimming meal replacement made of curdlan and resistant starch according to claim 1, wherein the sterilization temperature is 85-150 ℃ and the sterilization time is 20-100 minutes.
5. The method for preparing a slimming meal replacement made of curdlan and resistant starch according to claim 1, wherein the resistant starch is prepared by the following method:
(1) weighing a proper amount of starch to prepare starch milk, wherein the mass concentration of the starch milk is 10-30%; adjusting the pH value to 4.0-6.0, and performing microwave treatment for 50-100 s;
(2) adjusting the pH value of the starch milk obtained in the step (1) to 7-8, and carrying out hot pressing treatment; the condition of the pressure heat treatment is that the temperature is 120-140 ℃, the pressure is 0.1MPa, and the time is 20-50 min;
(3) adjusting the pH value to 4-5, adding pullulanase according to the weight percentage of 0.02-0.2% of the dry weight of the starch, and reacting for 0.5-2 h at the temperature of 55-65 ℃ to prepare a reaction solution;
(4) heating to 100 ℃, keeping for 6-8 min and inactivating enzyme; then adding resistant dextrin according to the weight percentage of 20-40% of the dry basis of the starch, keeping the temperature for 5-10 h under the stirring condition of 100-150 ℃, and cooling to obtain resistant starch slurry;
(5) then carrying out low-temperature instantaneous freezing and aging treatment; the conditions of freezing and aging are that the temperature is-15 to-20 ℃ and the time is 2 to 4 hours;
(6) then drying, crushing and sieving to obtain the sorghum resistant starch.
6. The method for preparing a slimming meal replacement made of curdlan and resistant starch according to claim 5, wherein in the step (1), the starch is any one or more of corn starch, sorghum starch, wheat starch, rice starch, tapioca starch, sweet potato starch and potato starch.
7. The method for preparing a slimming meal replacement made of curdlan and resistant starch as claimed in claim 5, wherein the pH of the starch milk is adjusted by using 0.1mol/L NaOH and 0.5mol/L dilute hydrochloric acid solution.
8. Slimming meal replacement made of curdlan and resistant starch, characterized in that it is prepared according to any one of claims 1 to 7.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113273688A (en) * | 2021-05-23 | 2021-08-20 | 上海统益生物科技有限公司 | Vegetarian boneless chicken feet and preparation method thereof |
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| CN110150636A (en) * | 2019-06-29 | 2019-08-23 | 黑龙江八一农垦大学 | Resistant miscellaneous grain starch prepared by biological fermentation and method for preparing rice flour |
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| US20080233260A1 (en) * | 2007-03-22 | 2008-09-25 | Mgp Ingredients, Inc. | Resistant starch-hydrocolloid blends and uses thereof |
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