CN-122011222-A - V-shaped starch and application thereof in embedding lutein grease

Abstract

The invention provides V-shaped starch and application thereof in embedding lutein grease. According to the invention, after gelatinizing starch, dropwise adding ethanol at a flow rate of 40-60 mL/h at a temperature of 85-95 ℃, and purifying to obtain V-shaped starch. The V-shaped starch disclosed by the invention is used for embedding lutein grease, so that lutein can be uniformly distributed in a fermented flour product, the problems of uneven color, oil spots and the like are avoided, the V-shaped starch is more acceptable to consumers, the oxidation stability of lutein can be obviously improved, the retention rate of lutein in the fermented flour product is further improved, and the nutritional value of the fermented flour product is enhanced.

Inventors

• GAO TONG
• HUANG QIANG
• FENG XIAOYONG
• WANG YIFAN
• GAO LI
• FU XIONG
• HUANG ZHENDI

Assignees

• 广州酒家集团利口福食品有限公司
• 华南理工大学

Dates

Publication Date

20260512

Application Date

20260331

Claims (10)

1. 1. A preparation method of V-shaped starch is characterized in that after gelatinizing starch, ethanol is added dropwise at a flow rate of 40-60 mL/h at a temperature of 85-95 ℃, and the V-shaped starch is obtained through purification.
2. 2. The method of claim 1, wherein the volume ratio of the gelatinized product to ethanol is 1:2-4.
3. 3. The V-starch prepared by the method of any one of claims 1-2.
4. 4. Use of the V-starch according to claim 3 for embedding lutein fat.
5. 5. The method according to claim 4, wherein the lutein oil is prepared by dissolving lutein in oil, separating water from oil to obtain oil phase.
6. 6. The method according to claim 5, wherein the oil is one or more of soybean oil, peanut oil, corn oil, and sunflower oil.
7. 7. The use according to claim 4, wherein the mass ratio of the V-shaped starch to the lutein grease is 10:5-7.
8. 8. A nutritional enhancer characterized by being obtained by embedding lutein fat in the V-shaped starch according to claim 3.
9. 9. Use of the nutritional enhancer of claim 8 for the preparation of a fermented flour product.
10. 10. A fermented flour product characterized by the addition of the nutritional enhancer of claim 8.

Description

V-shaped starch and application thereof in embedding lutein grease Technical Field The invention belongs to the technical field of food processing and fermentation engineering. More particularly relates to V-shaped starch and application thereof in embedding lutein grease. Background Fermented flour products such as bread, steamed stuffed bun, steamed rolls, soda biscuits, steamed sponge cakes, pancakes, pancake, leavened pancakes and the like, expand and soften dough through the action of yeast or other leavening agents, and generate unique flavor and mouthfeel, and are popular with consumers. With the rise of healthy diet concept, the development of nutrient-enriched fermented flour products has become an important trend. Lutein is a carotenoid with important physiological activity, can absorb visible light with specific wavelength and remove free radicals, has remarkable effects in aspects of visual protection, antioxidation and the like, and can not only improve the nutritive value of fermented flour products, but also endow the fermented flour products with natural yellow color, thereby meeting the consumption requirements of clean labels. However, the fermented flour products are mostly subjected to heat processing at a temperature of more than 100 ℃ in the manufacturing process, and the oxidative degradation of lutein can be greatly accelerated in a damp-heat environment generated in the fermentation process, so that nutrition loss and color fading are caused. In order to improve the oxidation stability of lutein, lutein is usually dissolved in grease to obtain lutein grease at present, and then the lutein grease is embedded by using a liposome, a microcapsule and other systems, but the methods need a plurality of emulsifying agents and antioxidants, have high cost and complex process, and are difficult to adapt to the simple and low-cost requirements of industrial production of fermented flour products. Therefore, a method which can effectively improve the oxidation stability of lutein and has simple process and low cost is searched, and is important for the development of nutrition-enhanced fermented flour products. Disclosure of Invention Aiming at the defects of the prior art, the invention aims to provide V-shaped starch which is prepared by combining materials with low cost such as starch, water, ethanol and the like with a simple process without adding an emulsifying agent or an antioxidant. And the lutein is used for embedding lutein grease, so that the oxidation stability of lutein can be obviously improved, and the retention rate of lutein in fermented flour products is improved. The first object of the invention is to provide a method for preparing V-shaped starch. A second object of the present invention is to provide a V-shaped starch produced by the above method. The third object of the invention is to provide the application of the V-shaped starch in embedding lutein grease. A fourth object of the present invention is to provide a nutritional enhancer. A fifth object of the present invention is to provide the use of the above-described nutritional enhancer for the preparation of fermented flour products. A sixth object of the present invention is to provide a fermented flour product. The above object of the present invention is achieved by the following technical scheme: The invention provides a preparation method of V-shaped starch, which comprises the steps of pasting starch, dripping ethanol at a flow rate of 40-60 mL/h at a temperature of 85-95 ℃, and purifying to obtain the V-shaped starch. Preferably, the starch is one of corn starch, potato starch, wheat starch and tapioca starch. Preferably, the gelatinization is carried out by adding starch into water, mixing, and heating to gelatinization. Further preferably, the mass ratio of the starch in the water is 5% -10%, and most preferably 6%. Further preferably, the heating temperature is 95-100 ℃, most preferably 100 ℃. Further preferably, the heating time is 50-70 min, and most preferably 60 min. Preferably, the volume ratio of the gelatinized product to ethanol is 1:2-4, most preferably 1:3. Preferably, the ethanol is absolute ethanol. Preferably, the ethanol is added at 500-700 rpm. Preferably, cooling is also performed prior to the purification. Further preferably, the cooling is to 20-30 ℃, most preferably 25 ℃. Preferably, the purification is solid-liquid separation, washing, drying. Further preferably, the solid-liquid separation is centrifugation, for example, centrifugation at 3000-5000 rpm for 5-10 min. Further preferably, the washing is with ethanol, such as with absolute ethanol. Further preferably, the drying temperature is 30-50 ℃, most preferably 40 ℃. Preferably, after the purification, pulverization is also performed. Further preferably, the pulverization is carried out to 80-120 mesh, most preferably 100 mesh. The V-shaped starch prepared by the method has a hydrophobic cavity, and can obviously improve the oxidat