CN105011239A - Instant castanea henryi containing high resistant starch and preparation method thereof - Google Patents
Instant castanea henryi containing high resistant starch and preparation method thereof Download PDFInfo
- Publication number
- CN105011239A CN105011239A CN201510397413.2A CN201510397413A CN105011239A CN 105011239 A CN105011239 A CN 105011239A CN 201510397413 A CN201510397413 A CN 201510397413A CN 105011239 A CN105011239 A CN 105011239A
- Authority
- CN
- China
- Prior art keywords
- microwave
- chinquapin
- instant
- preparation
- resistant starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention discloses an instant castanea henryi containing high resistant starch and a preparation method thereof. The preparation method include steps of cutting openings, water soaking, microwave treating, and packaging. The best time of the water soaking treatment is 13.2 h; and the best output power of the microwave treatment is 480W with a microwave time of 3.80 min. Under these conditions, the obtained instant castanea henryi has a content of resistant starch up to 2.30-4.41g/100g and is significantly increased compared to untreated products of the castanea henryi. The instant castanea henryi treated by the water soaking and the microwave significantly improves all the aspects of appearance, aroma, taste, texture, etc., is high in resistant starch content, and is relative high in nutritional value.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of instant chinquapin containing high-resistance starch and preparation method thereof.
Background technology
Chinquapin (
castanea henryi) call sharp chestnut, arrow chestnut, belong to Fagaceae Castanea starch plant, chinquapin kind benevolence taste is sweet edible, and content of starch reaches 60% ~ 70%, and containing mineral elements such as more rich protein, fat, fiber, vitamin C and Ca, K, Mg, Mn.In recent years, along with improving constantly of people's living standard, people pay attention to more to the food with health care, and resistant starch is as a kind of functional food composition of low in calories, high dietary fiber content, it has the physiological function of similar dietary fiber, increase the absorption of resistant starch in the diet, very large health benefits is had to diabetes, angiocardiopathy and obesity patient, and it has the advantages such as wide material sources, preparation technology is simple, mouthfeel is good, can be the functional product that people provide new.
Microwave irradiation mainly utilizes medium occurs under microwave irradiation fuel factor and galvanomagnetic-effect to carry out modification to starch to the effect of starch.And utilizing microwave method process chinquapin, its efficiency of heating surface is high, permeability strong, and heat can be made to distribute at starch inner homogeneous.The resistant starch specific volume crossed through microwave treatment is large, swellability is low, gelatinization point is high, reactivity is large, strong to enzyme sensitiveness.The present invention adopts immersion and microwave treatment, by controlling soaking time, microwave treatment time and microwave output power, obtains the instant chinquapin product that a kind of resistance starch content is high, and it has ready-to-eat food and has fast, safe, advantage easily.
Summary of the invention
The object of the present invention is to provide a kind of instant chinquapin containing high-resistance starch and preparation method thereof, it adopts immersion process and microwave treatment to obtain the high instant chinquapin of a kind of resistance starch content, and it has clear improvement than existing product at everyways such as outward appearance, fragrance, flavour, quality, has good market prospects.
For achieving the above object, the present invention adopts following technical scheme:
Containing an instant chinquapin for high-resistance starch, its preparation method specifically comprises the steps:
1) otch: cut a degree of depth 2-3mm, the openning of length 1cm on the fresh chinquapin housing cleaned, during to prevent microwave treatment chinquapin pop produce dangerous;
2) immersion process: the chinquapin after otch is put into water immersion treatment 10-15h;
3) microwave treatment: the chinquapin after immersion is carried out microwave treatment, and microwave output power is 450-500W, and the microwave time is 3-4min;
4) pack: the chinquapin shelling after microwave treatment, vacuum packaging are obtained finished product.
Step 2) soak the time preferred 13.2h processed;
The preferred 480W of power output of step 3) microwave treatment, microwave time preferred 3.80min.
The quality of microwave treatment to prepared instant chinquapin has considerable influence, this is because microwave treatment time is too short, then chinquapin amount of cure is not enough, and along with the increase of microwave treatment time, the central temperature of chinquapin inside raises rapidly, causes moisture to evaporate rapidly, the complete ripeness degree of chinquapin increases, after it reaches peak, continue microwave treatment and cause instant chinquapin coking, thus change the color, smell and taste of chinquapin.Simultaneously, the formation of resistant starch is main relevant with the crystallization of amylose, and microwave can affect the crystallization behavior of amylose, this is because resistant starch is formed primarily of being be combined with each other by hydrogen bond between aging short amylose, in microwave processing process, starch molecule rotates in microwave field, intermolecular mutual collision and friction, molecule recurring structure is changed and decomposes to produce short amylose, and can make with Hydrogenbond between adjacent short amylose by ageing process during cooling, thus effectively can increase the content of resistant starch.Therefore, the growth in processing time can increase the content of resistant starch within the specific limits, but it is long when treated, temperature is too high, short amylose molecule can continue to decompose generation short chain molecule little in a large number, simultaneously the energy of microwave can destruction hydrogen bond to a certain degree, reduces the growing amount of resistant starch on the contrary.
On the other hand, material decides primarily of dielectric constant and loss tangent the absorbability of microwave.In the ordinary course of things, the water content of material is larger, its dielectric loss is also larger, be conducive to the efficiency of heating surface strengthening microwave, therefore, chinquapin is carried out immersion and process the object the nutritional labeling protecting chinquapin that can reach go out enzyme and promotion starch gelatinization at short notice, thus improve the color, smell and taste of instant chinquapin; And soaking time has an impact by the water content and the efficiency of heating surface of water activity to microwave changing chinquapin.
By experiment of single factor, the present invention determines that each factor is to the affecting laws containing the instant chinquapin preparation technology of high-resistance starch, and adopt Responds Surface Methodology to carry out research and exploitation to the optimum level scope of each factor and reciprocation thereof, establish the quadratic polynomial Mathematical Modeling of the instant chinquapin technique of prediction microwave method development high-resistance starch, finally determine that the Best Times of immersion process is 13.2h; The optimum output power of microwave treatment is 480W, the microwave time is 3.80min, with this understanding, in the instant chinquapin of gained, resistance starch content can reach 2.30 ~ 4.41g/100g, is significantly increased than undressed chinquapin product (resistance starch content is about 0.26g/100g).Have clear improvement at everyways such as outward appearance, fragrance, flavour, quality by the instant chinquapin after the inventive method process, and resistance starch content is high, there is better nutritivity and be worth.
Accompanying drawing explanation
Fig. 1 is the response surface figure affected overall assessment microwave power and microwave time.
Fig. 2 is the response surface figure that microwave power and soaking time affect overall assessment.
Fig. 3 is the response surface figure that microwave time and soaking time affect overall assessment.
Detailed description of the invention
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
1. test method
After being cleaned by fresh chinquapin, on chinquapin housing, cut a degree of depth 2-3mm with knife, the openning of length 1cm, during to prevent microwave treatment chinquapin pop produce dangerous; Then the chinquapin after otch is put into water to soak; Shell after chinquapin after immersion is carried out microwave treatment, carry out subsequent detection.
In this experiment, microwave Maximum Power Output is 800W, and due to the operating characteristics of instrument own, power output is with 10% for gradient reduces, and in literary composition, microwave output power represents with the percentage of peak power.
the detection of 1.1 instant chinquapins
1.1.1 moisture and water activity
Take the chinquapin after certain mass shelling, be cut into the sheet that thickness is 2mm, carry out the detection of moisture and water activity.
1.1.2 resistant starch measures
The chinquapin taken after certain mass shelling is cut into the sheet that thickness is 5mm, and abrasive dust also crosses 0.074mm mesh sieve after drying, then carries out resistance starch content mensuration.The AOAC2002.02 standard method that the mensuration of resistance starch content is recommended according to AC association of the U.S., adopts Irish Megazyme Company resistant starch assay kit to measure resistance starch content.
1.2 single factor experiment
At soaking time 0h, 6h, 12h, 18h, 24h, 30h, microwave output power is 80%, 70%, 60%, 50%, 40%, 30% of 800W, under microwave treatment time 2.5 min, 3.0 min, 3.5 min, 4min, 4.5 min, 5.0min conditions, inquire into microwave output power, microwave treatment time, soaking time respectively to chinquapin resistance starch content, the impact of moisture, water activity and matter structure.
1.3 response surface optimization experimental design
According to single factor experiment result, adopt center combination experimental design, choose microwave output power, microwave treatment time, soaking time 3 factors of influence, take overall assessment as inspection target, carry out response surface analysis test, experimental design table is in table 1.
table 1 response surface experiments factor level table
1.4 quality evaluation
1.4.1 the impact of immersion process on instant chinquapin quality
Contrast with the shelling chinquapin quality processed without soaking from aspects such as outward appearance, fragrance, flavour, forms to processing through immersion under the same conditions respectively.
1.4.2 different processing methods is on the impact of instant chinquapin quality
Fry the packed shelling chinquapin quality of selling in processing, poach processing and market contrast from aspects such as outward appearance, fragrance, flavour, forms to through the processing of immersion-microwave, sugar respectively.
2. results and analysis
2.1 response phase method are optimized microwave and are developed instant chinquapin
2.1.1 the mensuration of response surface experiments design and overall assessment thereof
Utilize Design-Expert8.0.6 software, according to Box-behnken center combination design principle, on the basis of single factor experiment, choose microwave power, microwave time, soaking time 3 determined horizontal extents of factor, take overall assessment as response, carry out response surface analysis to above technological parameter, optimized fabrication technique, concrete experimental design and measurement result are in table 2.
the design of table 2 response surface experiments and overall assessment measurement result
2.1.2 regression model and variance analysis
Utilize 17 groups of experimental datas in Design-Expert8.0 software his-and-hers watches 2 to carry out multiple regression matching, the mathematical regression model of overall assessment is as follows:
Overall assessment=9.50-0.75 × A-1.32 × B+0.73 × C-0.18 × A × B-0.68 × A × C+0.13 × B × C-2.61 × A2-1.46 × B2-1.91 × C2
Model utilizes the regression parameter in the ANOVA analyzing responding face of Design-Expert8.0.6 software, and it the results are shown in Table 3.
table 3 regression model the results of analysis of variance
Model of fit p<0.01 as shown in Table 3, illustrates that regression model is extremely remarkable.A, B, C, A in model
2, B
2, C
2extremely significantly (p<0.01), significantly (P<0.05), item p>0.05 is intended in the mistake of this equation to AC, and illustrate that the degree of fitting of model is good, test is without other influences factor.Can be obtained by table 3 variance analysis, the impact of each factor on overall assessment varies in size, and primary and secondary order is B>A>C.
2.1.3 response surface analysis and optimization of process conditions
Utilize Design-Expert8.0.6 software analysis factor reciprocation to respond drawing, A+E is carried out to the overall assessment of any two factor reciprocal effect.As can be seen from Fig. 1 ~ 3, microwave treatment time is the most remarkable on the impact of instant chinquapin overall assessment, and show as curved surface comparatively steep, microwave power takes second place, and soaking time impact is minimum, and its surface is smoother, and this and Regression Analysis Result coincide.
As can be seen from Fig. 1 and Fig. 3, when microwave output power and soaking time one timing, overall assessment extends along with microwave treatment time and raises, and starts obviously to decline after reaching peak, and this illustrates that microwave treatment time can produce larger impact to the overall assessment of instant chinquapin.By detecting, the chinquapin resistance starch content not through microwave treatment is 1.8g/100g, and obviously rises through its resistance starch content of chinquapin of microwave treatment, can reach 4.41g/100g.
As seen from Figure 2, soaking time can produce a very large impact instant chinquapin, when microwave power one timing, instant chinquapin is along with the growth of soaking time, and overall assessment is risen rapidly, and along with soaking time continuation increase, no longer there is obvious change in its overall assessment, illustrates when the moisture of chinquapin reaches certain saturation degree, and the increase of soaking time obviously can not change the moisture of chinquapin, now, the overall assessment influence degree of soaking time to chinquapin is also less.
2.1.4 the determination of optimum preparation technology
The optimizational function of Design-Expert8.0.6 software is utilized to be optimized model, show that the instant chinquapin optimum process containing high-resistance starch by microwave and dry process preparation is: microwave output power is 58.45% of peak power, the microwave time is 3.78min, soaking time is 13.21h, and the overall assessment of instant chinquapin is 9.9 with this understanding.
2.1.5 demonstration test
Consider actual experiment operating condition, process conditions will be had most to be revised as: microwave output power is 60% of peak power, i.e. 480W, the microwave time is 3.80min, and soaking time is 13.20h, carry out 3 parallel tests with this understanding, the overall assessment of the instant chinquapin technique of microwave method development high-resistance starch is 9.8 with this understanding, and its relative error is about 1.0% compared with theoretical value, as can be seen here, the Optimizing Technical using response phase method gained accurately and reliably, has actual application value.
2.2 quality evaluation results
2.2.1 the impact of immersion process on instant chinquapin quality
Respectively to contrasting with the shelling chinquapin quality processed without soaking through immersion process under the same conditions, it the results are shown in Table 4.
Table 4 process of soaking affects result to instant chinquapin quality
2.2.2 different processing methods is on the impact of instant chinquapin quality
Fry the packed shelling chinquapin quality of selling in processing, poach processing and market contrast through the processing of immersion-microwave, sugar respectively, the results are shown in Table 5.
Table 5 different processing methods affects result to instant chinquapin quality
2.3 conclusion
The affecting laws of each factor to the instant chinquapin technique of microwave method development high-resistance starch is determined by experiment of single factor, and adopt Responds Surface Methodology to carry out research and exploitation to the optimum level scope of each factor and reciprocation thereof, establish the quadratic polynomial Mathematical Modeling of the instant chinquapin technique of prediction microwave method development high-resistance starch.
Show that the primary and secondary order of influence factor is: microwave treatment time > microwave output power > soaking time by experiment, and to obtain optimal processing parameter be microwave output power 480W, the microwave time is 3.80min, soaking time is 13.20h, the overall assessment of instant chinquapin is 9.8 with this understanding, coincide with model predication value.The model set up thus is rationally reliable, and degree of fitting is good.
It is obtained under this processing conditions that instant chinquapin gives off a strong fragrance, delicate mouthfeel is soft, pleasant impression sweet long for a long time, structural integrity after shelling, compared with the instant chinquapin of processing with prior art, quality has obvious lifting.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. containing a preparation method for the instant chinquapin of high-resistance starch, it is characterized in that: the step comprising otch, immersion process, microwave treatment, packaging;
Wherein soak process time be 10-15h; The power output of microwave treatment is 450-500W, and the microwave time is 3-4min.
2. according to claim 1 containing the preparation method of the instant chinquapin of high-resistance starch, it is characterized in that: the time of immersion process is 13.2h.
3., according to claim 1 containing the preparation method of the instant chinquapin of high-resistance starch, it is characterized in that: the power output of microwave treatment is 480W, and the microwave time is 3.80min.
4. one kind as claimed in claim 1 preparation method obtain containing the instant chinquapin of high-resistance starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510397413.2A CN105011239B (en) | 2015-07-09 | 2015-07-09 | A kind of instant chinquapin and preparation method thereof containing high-resistance starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510397413.2A CN105011239B (en) | 2015-07-09 | 2015-07-09 | A kind of instant chinquapin and preparation method thereof containing high-resistance starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105011239A true CN105011239A (en) | 2015-11-04 |
| CN105011239B CN105011239B (en) | 2018-08-17 |
Family
ID=54401840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510397413.2A Expired - Fee Related CN105011239B (en) | 2015-07-09 | 2015-07-09 | A kind of instant chinquapin and preparation method thereof containing high-resistance starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011239B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927545A (en) * | 2017-11-22 | 2018-04-20 | 五河县顺鹏农副产品有限公司 | A kind of whole wheat with effect for reducing fat |
| CN114732118A (en) * | 2022-04-24 | 2022-07-12 | 广西壮族自治区农业科学院 | Preparation method of additive-free sweet and aroma-enhanced Chinese chestnut kernels |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194734A (en) * | 2008-01-08 | 2008-06-11 | 福建农林大学 | Novel method for producing instant products by using dry-made castanea henryi |
-
2015
- 2015-07-09 CN CN201510397413.2A patent/CN105011239B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194734A (en) * | 2008-01-08 | 2008-06-11 | 福建农林大学 | Novel method for producing instant products by using dry-made castanea henryi |
Non-Patent Citations (4)
| Title |
|---|
| 兰冬梅，等: "微波联合干燥制备锥栗抗性淀粉", 《食品与发酵工业》 * |
| 快乐的章鱼: "太忙-微波栗子", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_860202840100SOEU.HTML》 * |
| 潘元风，等: "微波辐射制备蚕豆抗性淀粉研究", 《科学研究》 * |
| 王丽莉，等: "响应面优化高抗性淀粉米蒸煮工艺研究", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927545A (en) * | 2017-11-22 | 2018-04-20 | 五河县顺鹏农副产品有限公司 | A kind of whole wheat with effect for reducing fat |
| CN114732118A (en) * | 2022-04-24 | 2022-07-12 | 广西壮族自治区农业科学院 | Preparation method of additive-free sweet and aroma-enhanced Chinese chestnut kernels |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105011239B (en) | 2018-08-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102961038A (en) | Method for making foods by using pressure cooker | |
| CN101558852A (en) | Process for producing instant breakfast samp | |
| CN107495120A (en) | The preparation method of corn fresh meat rice-pudding | |
| CN105011239A (en) | Instant castanea henryi containing high resistant starch and preparation method thereof | |
| CN113995086B (en) | Elastic fresh-keeping rice flour and preparation method thereof | |
| CN103202492A (en) | Preparation method for high-calcium flavor spiced duck egg | |
| CN107125586A (en) | A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice | |
| KR101684452B1 (en) | Kimchi manufacturing method using the mushroom | |
| CN106858379A (en) | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish | |
| CN1579209A (en) | Method for making instant porridge | |
| CN107279728A (en) | A kind of glycan Chinese wampee leaf local flavor Chinese mugwort glutinous rice cake and preparation method thereof | |
| KR101927193B1 (en) | Method for manufacturing boogak compring edible insects | |
| CN105077363A (en) | Low salt tender meat grilled fish slice production method | |
| CN104543793A (en) | Processing technology of instant convenience rice | |
| CN108813431A (en) | A kind of fast method for preparing of sturgeon dried meat floss | |
| CN109864255A (en) | A kind of cheese's flavouring instant rice | |
| CN106036769B (en) | A kind of Saxony flavor beefsteak seasoning and preparation method thereof | |
| CN111802588A (en) | Preparation method of functional fermented bean product, fermented bean product and application | |
| JP2005287394A (en) | Method for producing unpolished rice and germinated unpolished rice by microwave aeration and drying | |
| CN109123598A (en) | A kind of dedicated sauce of Sichuan cuisine and preparation method thereof | |
| CN103404819A (en) | Nutritive delicious Sichuan style pickle and preparation method thereof | |
| CN104839630B (en) | A kind of non-fermented type tomato soya sauce without man-made additive and preparation method thereof | |
| CN107805573A (en) | A kind of preparation method of tea perfume fish sootiness koji | |
| CN104543771A (en) | Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles | |
| CN102687866A (en) | Manufacture method of dried crab cream egg |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180817 Termination date: 20210709 |