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Antibacterial Canna edulis ker starch and preparation method thereof

A canna and starch technology, applied in food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of high residue content, low nutrient content, poor bactericidal ability, etc., and achieve low residue content and nutrition. Rich ingredients and strong bactericidal effect

Pending Publication Date: 2019-02-26
贵州美人芋农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing canna taro starch has disadvantages such as poor bactericidal ability, high residue content (above 0.5%), low nutritional content, and not suitable for the elderly and children.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for preparing canna antibacterial starch, comprising the following steps: mixing and stirring 70 jin of canna fine powder, 10 jin of artemisia annua powder, 5 jin of licorice powder and 3 jin of 60-degree sorghum liquor, and decomposing 13 jin of Add apple juice to it, let it stand for half an hour, decompose the insoluble substances and seal it for fermentation. The fermentation temperature is controlled at 25-40°C, and the fermentation time is 45-55 hours. After the fermentation is completed, add an appropriate amount of Light calcium carbonate, enter the dryer to dry to obtain antibacterial starch.

Embodiment 2

[0014] A method for preparing antibacterial starch from plantain taro, comprising the following steps: mixing and stirring 80 kilograms of plantain taro fine powder, 20 kilograms of artemisia annua powder, 2 kilograms of licorice powder and 6 kilograms of 60-degree sorghum liquor, and decomposing 19 kilograms of Banana juice is added to it, and after standing for half an hour, the insoluble substances are decomposed and sealed for fermentation. The fermentation temperature is controlled at 25-40°C, and the fermentation time is 45-55 hours. After the fermentation is completed, add an appropriate amount of Light calcium carbonate, enter the dryer to dry to obtain antibacterial starch.

Embodiment 3

[0016] A method for preparing canna antibacterial starch, comprising the following steps: mixing and stirring 75 jin of canna fine powder, 15 jin of artemisia annua powder, 3 jin of licorice powder and 4 jin of 60-degree sorghum liquor, and decomposing 15 jin of The mixture of apple juice, banana juice and pineapple juice is added to it, and after standing for half an hour, the insoluble substances are decomposed and sealed for fermentation. The fermentation temperature is controlled at 25-40°C, and the fermentation time is 45-55 hours. After the fermentation is completed Finally, add an appropriate amount of light calcium carbonate to the fermented product, and dry it in a dryer to obtain antibacterial starch.

[0017] In the present invention, the light calcium carbonate is the supernatant obtained after adding 6-8 parts by weight of quicklime to 15-20 parts by weight of pure water for reaction, and the specific addition amount can be adjusted according to the quality of calc...

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PUM

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Abstract

The invention discloses an antibacterial Canna edulis ker starch and a preparation method thereof. The preparation method comprises the following steps: mixing 70 to 80 parts by weight of fine Canna edulis ker starch powder, 10 to 20 parts by weight of sweet wormwood powder, 2 to 5 parts by weight of licorice root powder and 3 to 6 parts by weight of sorghum liquor under stirring, and then performing decomposition; adding 13 to 19 parts by weight of fruit juice after decomposition; separating insoluble substances out for hermetic fermentation at a temperature of 25 to 40 DEG C for 45 to 55 h;adding light calcium carbonate into a fermentation product; and then carrying out drying with a dryer so as to obtain the antibacterial Canna edulis ker starch. The antibacterial Canna edulis ker starch prepared in the invention has the characteristics of good sterilization capability, low residue content, rich nutritional components, etc., and is applicable to food, health products, medicines, cosmetics, etc.

Description

technical field [0001] The invention relates to an antibacterial starch of canna taro and a preparation method thereof, belonging to the technical field of starch preparation. Background technique [0002] Canna taro, also known as dry lotus root, banana root, and ginger taro, is a plant of the genus Canna in the banana family. Good raw material for processing. Canna taro starch has a large particle size, low gelatinization temperature, good paste transparency, high chain starch content, good film-forming properties, and a large molecular weight, which is close to potato starch, and has good application properties. The existing canna taro starch has disadvantages such as poor bactericidal ability, high residue content (above 0.5%), low nutritional content, and being unsuitable for the elderly and children. Contents of the invention [0003] The technical problem to be solved by the present invention is: to provide an antibacterial starch of plantain taro and its preparat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/10A23L33/125A23L29/30A23L29/00A23L33/16A23L3/358
CPCA23L3/358A23L19/10A23L29/03A23L29/30A23L33/10A23L33/125A23L33/16A23V2002/00A23V2200/30A23V2200/32A23V2200/14A23V2250/1578A23V2300/10A23V2250/5118
Inventor 陆忠超余坤桦施黔张林蒋琴
Owner 贵州美人芋农业发展有限公司
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