Preparation method of banana natural resistance starch

A technology for resistant starch and banana is applied in the field of preparation of natural banana resistant starch to achieve the effects of solving technical barriers, improving consistency, improving food quality and processing technology

Inactive Publication Date: 2008-10-15
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the development and utilization of banana resistant starch will not only carry out deep processing and utilization of bananas, but also achieve the purpose of product value-added and far

Method used

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  • Preparation method of banana natural resistance starch

Examples

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Effect test

Example Embodiment

[0034] Example 1 Preparation of finished banana natural resistant starch

[0035] As attached figure 1 The technical route shown in (1), the specific operations are as follows:

[0036] (1) Banana raw material processing: choose the peel to be green, full fruit or banana fruit, non-commercial bananas, etc., according to common sense, it is better to choose bananas with lower maturity; remove pests, diseases and rotten bananas, and use drinking water Clean the surface;

[0037] (2) Prepare a mixed solution of sodium bisulfite with a concentration of 1‰ and citric acid with a concentration of 4‰, and add the processed banana raw materials to boil and blanch the banana raw materials for 2 to 3 minutes to soften them. The mixing ratio of citric acid refers to the ratio conventionally used in the technical field, and the preferred ratio of the two in the present invention is 1:8; the ratio of the amount of the mixed liquid to the weight of the banana pulp is 2:1;

[0038] (3) The banan...

Example Embodiment

[0043] Example 2 Preparation of finished banana natural resistant starch

[0044] As attached figure 1 The technical route shown in (1), the specific operations are as follows:

[0045] (1) Banana raw material processing: choose green peel, full fruit or banana fruit, non-commercial bananas, etc. It is better to choose bananas with lower maturity according to common sense; remove diseases, insects and rotten bananas, and use drinking water Clean the surface;

[0046] (2) Prepare a mixed solution of sodium bisulfite with a concentration of 1‰ and citric acid with a concentration of 2‰, and add the processed banana raw materials to boil and blanch the banana raw materials for 2 to 3 minutes to soften them. The mixing ratio of citric acid refers to the ratio conventionally used in the technical field, and the preferred ratio of the two in the present invention is 1:8; the ratio of the amount of the mixed liquid to the weight of the banana pulp is 2:1;

[0047] (3) The banana after co...

Example Embodiment

[0052] Example 3 Preparation of finished banana natural resistant starch blending powder

[0053] As attached figure 1 The technical route shown in (2), steps (1) to (3) are the same as in Example 1.

[0054] Step (4) After the pulped skin and meat are separated, milk powder and sugar are added at the ratio of banana pulp: milk powder: sugar = 2:2:1 (w / w / w) to prepare a directly edible product that integrates nutrition and health functions. An instant banana blend powder. The other steps are the same as those in Example 1. The instant banana resistant starch blending powder which can be directly eaten and integrates nutrition and health functions can be prepared.

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Abstract

The invention discloses a method for preparing a natural resistant banana starch, which comprises following steps: processing banana; scalding to soften; beating, and separating the peels and the pulp to obtain pulp; blending; homogenizing and spray-drying; etc. By adopting the green banana as the raw material, the product is milk white to whitish yellow fine granules with loose structure. The preparation method has simple steps, high retention rate of the resistant starch up to 90% by adopting the spray-drying method, and greatly reduced processing cost. The banana powder prepared by the method is mainly used for moderate-low temperature processed food, such as ice cream or cake, etc., or for flavorings, dairy products or beverages as a food thickening agent, thus improving the consistency, the opacity and the suspension rate of product besides exerting the special physiological effect of banana, and improving the food quality and the processing process.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for preparing banana natural resistant starch. Background technique [0002] In 1993, the European Resistant Starch Research Association (EURESTA) defined resistant starch (Resistant Starch, RS) as a general term for starch and its degradation products that are not digested and absorbed in the small intestine of healthy humans. Resistant starch is not absorbed by the small intestine and enters the large intestine to promote the growth and reproduction of beneficial intestinal flora. It is a bifidobacteria proliferation factor. The short-chain fatty acids produced by its fermentation, such as butyric acid, can prevent the growth of cancer cells and Propagation, has a good preventive effect on constipation, hemorrhoids, colon cancer and other diseases; can promote the metabolism of cholesterol and blood lipids, control postprandial blood...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/308A23L1/0522A23L1/09A23L1/212A23L1/28A23L29/212A23L29/30A23L33/10A23L33/21
Inventor 杨公明程燕锋王娟
Owner SOUTH CHINA AGRI UNIV
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