A processing method for delaying starch retrogradation and application thereof. The invention belongs to the technical field of food processing. The purpose of the invention is to solve the technical problems of food safety hazards, environmental unfriendliness and high cost in existing methods for delaying starch retrogradation. The method of the invention comprises: mixing starch, maltitol and fatty acid in proportion to obtain mixed powder, then extruding via a twin-screw extruder, drying and pulverizing. The invention extrudes maltitol-palmitic acid-corn starch to degrade amylopectin and inhibit recrystallization of amylose. During extrusion, the close combination between starch molecules and maltitol is promoted, the interaction between amylose molecules is hindered, and corn starch retrogradation is inhibited. Meanwhile, palmitic acid interacts with amylose to form a stable amylose-lipid complex, which hinders the winding and stacking of amylose double helices and effectively delays starch retrogradation.
Country Code: CN
Application Number: CN202411350481.9
