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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

Inactive Publication Date: 2012-08-22
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the research on resistant starch mainly has the following problems: few raw materials for the preparation of resistant starch; single preparation principle and types; low production yield and benefit; few green high-tech applications, etc.
In addition, about 15% of the defective fruit and non-commercial bananas on the banana ears are usually discarded, which is wasteful and pollutes the environment.
[0008] The effective utilization of defective bananas and non-commercial bananas is a major problem that needs to be solved urgently. There is no resistant starch in the green processing of whole bananas, especially the use of defective bananas and non-commercial bananas to prepare natural resistant starch. Technical reports on the preparation method of starch and its health food research and development, patents and experimental research

Method used

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  • Preparation method and application of banana natural resistant starch RS2
  • Preparation method and application of banana natural resistant starch RS2

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a preparation method and application of banana natural resistant starch RS2. The preparation method comprises the following steps: utilizing imperfect bananas with blue green skin as raw material; putting Aspergillus Niger into a banana pulp-flesh mixture to perform culture; putting Pseudomonas aeruginosa into the obtained product to perform fermentation; putting fermentation products into a three-phase separator for three-phase separation; grinding a minor heavy phase subjected to vacuum drying to obtain the banana natural resistant starch RS2. The banana natural resistant starch RS2 can be applied to the preparation of laxative functional foods or constipation-treating medicaments. The invention utilizes the imperfect bananas to change waste material into things of value, can effectively overcome the enormous pressure for banana storage and preservation, and has the advantages of simple preparation method, readily available raw material and equipment, low cost and easy popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of functional food, in particular to a banana natural resistant starch RS 2 Preparation method and application. Background technique [0002] Constipation refers to the state of unsmooth defecation, including dry feces and poor excretion, and feces that are not dry and difficult to excrete. According to the etiology, it can be divided into organic constipation and functional constipation. Clinically speaking, constipation mainly refers to functional constipation. Rhubarb and anthraquinone laxatives are often used to treat constipation, but studies have found that such laxatives have side effects, which can make patients dependent on laxatives. Long-term use can damage colonic transmission function and enteric nerves, and lead to more serious functional, Obstinate constipation, resulting in "colon blackening" resulting in "laxative colon". The use of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/04A23L1/29A61K31/718A61P1/10C12R1/685C12R1/01A23L33/00
Inventor 杨公明王娟程燕锋黄继红
Owner SOUTH CHINA AGRI UNIV
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