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Preparation method of banana starch

A banana and starch technology, applied in the field of food processing, can solve the problems of low purity and low extraction rate, achieve the effect of improving purity, improving extraction rate and purity, and optimizing the preparation method

Inactive Publication Date: 2018-12-18
广西驰胜农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are problems in the processing of banana starch, such as low extraction rate and low purity, which need further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of banana starch of the present embodiment, comprises the following steps:

[0019] (1) Peel and slice 6 ripe fresh bananas, soak them in 0.05% citric acid solution for 5 minutes, beat them into a pulp juice with the citric acid solution, and set aside;

[0020] (2) Adjust the pH of the juice to 3, add 0.1% pectinase by weight of the juice, enzymolyze it in a water bath at 40°C for 2 hours, then adjust the pH to 4, add 0.05% pectinase by weight of the juice For cellulase, hydrolyze in a water bath at 45°C for 1 hour, centrifuge, discard the upper layer, add water, continue centrifuging, and take the lower layer for later use;

[0021] (3) Add 0.05mol / L HCl solution of 0.5% of the weight of the lower layer to the lower layer, stir for 3min, and react in a water bath at 40°C for 1h, centrifuge, discard the upper layer, and add water to the precipitate to continue Centrifuge, add water and repeat centrifugation 3 times, take the precipitate an...

Embodiment 2

[0023] A kind of preparation method of banana starch of the present embodiment, comprises the following steps:

[0024] (1) 8 ripe fresh bananas are peeled and sliced, placed in a citric acid solution with a concentration of 0.15% and soaked for 10 minutes, and then mixed with the citric acid solution to make a slurry for subsequent use;

[0025] (2) Adjust the pH of the juice to 5, add 0.3% pectinase by weight of the juice, enzymolyze it in a water bath at 50°C for 4 hours, then adjust the pH to 6, add 0.1% pectinase by weight of the juice For cellulase, hydrolyze in a water bath at 55°C for 2 hours, centrifuge, discard the upper layer, add water, continue centrifuging, and take the lower layer for later use;

[0026] (3) Add a 0.08mol / L HCl solution of 1% by weight of the lower layer to the lower layer, stir for 5 minutes, and react in a water bath at 50°C for 2 hours, centrifuge, discard the upper layer, and add water to the precipitate to continue Centrifuge, repeat addin...

Embodiment 3

[0028] A kind of preparation method of banana starch of the present embodiment, comprises the following steps:

[0029] (1) Peel and slice 7 mature fresh bananas, place them in a citric acid solution with a concentration of 0.1% and soak them for 8 minutes, beat them together with the citric acid solution, and set aside;

[0030] (2) Adjust the pH of the juice to 4, add 0.2% pectinase by weight of the juice, enzymolyze it in a water bath at 45°C for 3 hours, then adjust the pH to 5, add 0.07% pectinase by weight of the juice For cellulase, hydrolyze in a water bath at 50°C for 1.5 h, centrifuge, discard the upper layer, add water, continue centrifuging, and take the lower layer for later use;

[0031] (3) Add 0.06mol / L HCl solution of 0.7% of the weight of the lower layer to the lower layer, stir for 4min, and react in a water bath at 45°C for 1.5h, centrifuge, discard the upper layer, and add water to the precipitate Continue the centrifugation, add water and repeat the cent...

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Abstract

The invention discloses a preparation method of banana starch and relates to the technical field of food processing. The preparation method comprises: peeling and slicing fresh bananas, immersing thebanana slices in a citric acid solution for 5-10 minutes, beating the mixture to obtain slurry, adjusting pH of the slurry to 3-5, adding 0.1% to 0.3% by weight of pectinase into the slurry, carryingout enzymolysis in a water bath at 40-50 DEG C for 2-4h, adjusting pH to 4-6, adding 0.05% to 0.1% by weight of cellulase into the enzymatic hydrolysate, carrying out enzymolysis in a water bath at 45-55 DEG C for 1-2h, carrying out centrifugation, removing the supernatant, adding water into the enzymatic hydrolysate, carrying out centrifugation, removing the supernatant, adding a HCl solution into the lower layer solution, carrying out stirring, carrying out a water bath reaction process at 40-50 DEG C for 1-2h, carrying out centrifugation, removing the supernatant, adding water into the precipitates, carrying out centrifugation, adding water into the precipitates, carrying out centrifugation 3-5 times and drying the precipitates. Through preparation method improvement, the extraction rate and purity of the banana starch are effectively improved. The test result shows that the preparation method has an extraction rate of 63.11-69.09%. The banana starch has starch content of 89.77-92.34%.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing banana starch. 【Background technique】 [0002] my country's banana production ranks among the top in the world, but bananas are climacteric fruits, which are not easy to keep fresh, not resistant to storage and transportation, and are prone to deterioration. Therefore, the production and research of banana deep-processing products are very necessary. At present, banana deep-processing products mainly include preserved bananas, banana sauce, canned bananas, banana wine, banana juice, dried bananas, banana powder, banana starch, etc. Among them, banana starch has the effect of preventing constipation, appendicitis, and hemorrhoids, and can also improve the symptoms of diabetes, reduce calorie intake, and control weight. It is widely used in various foods and is a hot spot in the development of banana products in recent years. At present, there are...

Claims

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Application Information

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IPC IPC(8): C08B30/04
CPCC08B30/04
Inventor 谢宗宜
Owner 广西驰胜农业科技有限公司
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