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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 farmers' enrichment, improve the high-level utilization of banana starch, and provide new high-quality ingredients for health food. The market prospect is very good, and there is no related technical report

Method used

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  • Preparation method of banana natural resistance starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Preparation of Banana Natural Resistant Starch Finished Product

[0035] as attached figure 1 The technical route (1) shown in the specific operation is as follows:

[0036] (1) Banana raw material processing: choose fruit with green peel, plump fruit or banana defective fruit, non-commercial banana, etc. It is better to choose bananas with lower maturity according to common sense; remove bananas with diseases, insect pests and rot, and use drinking water cleaning surfaces;

[0037] (2) Prepare a mixed solution of sodium bisulfite with a concentration of 1‰ and citric acid with a concentration of 4‰, add it to the processed banana raw material, boil and blanch the banana raw material for 2 to 3 minutes to soften it, sodium bisulfite and The mixing ratio of citric acid is with reference to the ratio of routine use in this technical field, and the preferred ratio of the two in the present invention is 1: 8; The mixed solution consumption and banana pulp weight...

Embodiment 2

[0043] Example 2 Preparation of Banana Natural Resistant Starch Finished Product

[0044] as attached figure 1 The technical route (1) shown in the specific operation is as follows:

[0045] (1) Banana raw material processing: choose fruit with green peel, plump fruit or banana defective fruit, non-commercial banana, etc. It is better to choose bananas with lower maturity according to common sense; remove bananas with diseases, insect pests and rot, and use drinking water cleaning surfaces;

[0046] (2) Prepare a mixed solution of sodium bisulfite with a concentration of 1‰ and citric acid with a concentration of 2‰, add it to the processed banana raw material, boil and blanch the banana raw material for 2 to 3 minutes to soften it, sodium bisulfite and The mixing ratio of citric acid is with reference to the ratio of routine use in this technical field, and the preferred ratio of the two in the present invention is 1: 8; The mixed solution consumption and banana pulp weight...

Embodiment 3

[0052] Example 3 Preparation of Banana Natural Resistant Starch Mixed Powder Finished Product

[0053] as attached figure 1 Technical route (2) shown in, step (1) to step (3) are the same as embodiment 1.

[0054] Step (4) After beating and separating the skin and flesh, add milk powder and sugar in the ratio of banana pulp: milk powder: sugar = 2: 2: 1 (w / w / w) to prepare a direct edible food that integrates nutrition and health care functions. All in one instant banana mix. Other steps are the same as those in Example 1. An instant banana resistant starch compound powder that can be directly eaten and integrates nutrition and health care 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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