Preparation method and application of banana natural resistant starch RS2
A technology for resistant starch and bananas, applied in the field of food processing, can solve the problems of few selection of raw materials for the preparation of resistant starch, few applications of green high-tech, single preparation principle and type, etc. The effect of preservation and easy promotion
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Embodiment 1
[0031] After peeling the defective bananas with green skin, perform the following operations. It is better to choose bananas with full fruit fingers and corners:
[0032] (1) After soaking the banana pulp with 0.25g / L citric acid solution for 15 minutes to protect the color, beat for 3 minutes to obtain the mixture; the amount of citric acid solution can be used in an appropriate amount;
[0033] (2) Dilute the pulp-meat mixture with pure water to a solid content of 10%, and add 10 per gram of the diluted pulp-meat mixture. 4 ~10 8 niger (Aspergillus niger) spores (commercially purchased), adjust the pH value to be 3.5, obtain the culture after cultivating at 35~38°C for 1 hour, then insert Pseudomonas aeruginosa (Pseudomonasaeruginosa) according to 0.5% of the culture weight (market purchased), use dilute hydrochloric acid or dilute sodium hydroxide (concentration can be referred to conventional) to adjust the pH value to 7.2, and ferment at 35°C to 38°C for 8 hours;
[003...
Embodiment 2
[0038] (1) Peel bananas with green skin, full fruit fingers and angular bananas;
[0039] (2) After soaking the banana pulp with 0.5g / L citric acid solution for 10min to protect the color, beating for 4min to obtain the pulp mixture;
[0040] (3) Dilute the pulp-meat mixture with pure water to a solid content of 10%, and add 10 per gram of the diluted pulp-meat mixture. 4 ~10 8 Aspergillus niger (Aspergillus niger) spores, adjust the pH value to 3.5, obtain the culture after culturing at 35-38°C for 1 hour, and then insert Pseudomonas aeruginosa (Pseudomonas aeruginosa) according to 0.5% of the culture weight to adjust the pH value to 7.2 , fermented at 35°C to 38°C for 8 hours;
[0041] (4) Use the vacuum belt continuous drying equipment to set the sediment at a vacuum degree of 1000Pa to 1200Pa, and set the heating temperature of the five heating sections to 220°C, 190°C, 120°C, 110°C, and 50°C under the conditions of vacuum belt continuous drying After drying for 2 hours...
Embodiment 3
[0043] (1) Peel the green-skinned bananas, and choose bananas with full, angular fruit fingers;
[0044] (2) After soaking the banana pulp with 0.4g / L citric acid solution for 12min to protect the color, beating for 3.5min to obtain the pulp mixture;
[0045] (3) Dilute the pulp-meat mixture with pure water to a solid content of 20%, and add 10 per gram of the diluted pulp-meat mixture. 4 ~10 8 niger (Aspergillus niger) spores, adjust the pH value to 4.0, and obtain the culture after cultivating at 35-38°C for 8 hours, then insert Pseudomonas aeruginosa (Pseudomonas aeruginosa) according to 3.5% of the culture weight, and adjust the pH value to 6.8, ferment at 35°C to 38°C for 5 hours;
[0046] (4) Put the fermentation product of step (3) into a three-phase separator for three-phase separation, the heavy phase bacteria, the second heavy phase resistant starch, and the light phase water; the operating parameters of the three-phase separator are: drum speed 2500r / min, differ...
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