| 摘要 |
1. The method of obtaining starch preparation with increased resistance to amylolytic enzymes consists in starch pasting and subjecting it to further processing. It is characterised in that starch paste made of natural starch, with the natural temperature above 80 degrees Celsius, preferably 95 degrees Celsius, and with the concentration preferably lower than or equal to the critical concentration, is cooled down to the temperature of 1-30 degrees Celsius, preferably 5-15 degrees Celsius, and conditioned at this temperature for 3-36 hours, preferably 10-16 hours. Then, it is frozen at the temperature under minus 1 degree Celsius, preferably between minus 5 degrees Celsius and minus 15 degrees Celsius. Then, the paste is heated up to the temperature of 1-30 degrees Celsius, preferably 5-25 degrees Celsius, and the educed water is removed. The process of freezing and defrosting of the substance is repeated, until the content of water reaches the level of 3-18 percent. |
