Study On The Preparation And Digestion Of Convenient Bran With Composite Starch

Different starch products characteristic monosaccharide composition and structure is different,Because The molecular weight and size of starch are different. Starch processing into a single, convenient starch products is difficult to achieve desired, and composite starch is prepared by several single starch physical mixing, its nature is vary from a single starch greatly, the digestion of complex starches also will be changed. According convenient bran product characteristic requirements, starches are selected,according to the type of starch and starch composite ratio, and convenient bran products are prepared. This paper study on the properties of the composite starch, the ingredients of convenient bran, the processing technology and quality analysis of convenient bran, and the digestion of convenient bran. The main findings are as follows:(1)The nature of composite starch. Comparing with the physical and phemical properties,single starch and composite starch are different, rice starch contains amylose 23.5%, wheat starch contains amylose 25.1%, sweet potato starchcontains amylose 26.3%, cassava starch contains amylose 28.2%, the containing of amylose in composite starch content of starch composition of the composite ranges from single starch amylase to single starch amylase; single starch is larger than the solubility of composite starch;swelling of the starch composite of starch is stronger than single starch; the transparency of single composite starch is good; retrogradation complex between starch composition starch composite single starch retrogradation; complex viscosity of starch and starch with a single shear rate increases and decreases. there is shear thinning phenomenon; hardness composite starch, starch chewiness than single small; but starch composite of starch than the single large bomb; tack starch composite, fracture resistance,cohesiveness, gumminess were between single starch composition of the composite nature of starch.(2)Convenient bran processing technology and quality analysis. By composite Starch convenience bran organoleptic and physico-chemical properties measured,selected 50% rice starch, wheat starch 25%,25% sweet potato starch, physically mixed to form a composite three kinds of starch using dilute slurry prepared composite extrusion starch convenient bran. By comparing the semi-dry method, steaming method and dilute slurry extrusion method three kinds of processing, dilute slurry extrusion productionconvenience bran color was white, smell normal, easy bran after rehydration chewy; Semi method for processing a bit more convenient bran color yellow; steaming bran convenient method for processing chewing rehydrated slightly worse; steaming and semi-dry processed convenience bran rehydration slightly longer, and the dissolution rate and off Article higher rate, poor resistance to foaming. Compared to the other two on the whole process, dilute slurry prepared by extruding rice- wheat- sweet potato starch composite convenient bran rehydration time is 6min and rehydration ratio is 3.8, and the dissolution rate is3.1%, and broken bars rate is 5.0%, resistance to foam up to 36 min, which suitable for convenient bran production.(3)The digestibility of convenient bran starch. Determination of starch composite convenient bran by in vitro enzymatic digestibility, rice starch products, starch products, wheat, sweet potato starch products, rice- wheat composite starch products, rice- sweet potato starch composite products, rice-wheat- sweet potato starch pasting liquid compound rice- wheat- slowly digestible starch content of sweet potato starch composite products were 5.3%、7.8%、10.6%、15.7%、18.3%、12.3%、22.9%; rice- slowly digestible starch potato composite convenient bran wheat- relatively high starch content, the rice-wheat- sweet potato starch composite convenient bran digestion is relatively slow. Through animal experiments, rice- wheat- sweet potato starch compound after convenience bran fed to mice, at 0min,15 min, 30 min, 45 min, 60 min, 90 min, 120 min changing in blood glucose values were 0 mmol / L, 0.4mmol / L, 0.9 mmol / L, 1.1 mmol / L, 1.3 mmol / L, 1.0 mmol / L, 0.7 mmol / L, compared with other changes in blood sugar is slower starch products, and sugar curve is relatively flat.