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A kind of green banana starch and its preparation method and application

A green banana and starch technology, applied in the field of food processing, can solve the problems of waste, high cost, swelling and collapse of starch granules, etc., and achieve the effects of being difficult to separate, preventing swelling and collapsing, and increasing the dissolution rate.

Active Publication Date: 2021-08-24
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of manual peeling is too high, and the serious waste is caused
In addition, during the preparation of green banana starch, it is often subjected to high-temperature heat treatment, and this process easily causes starch granules to swell and collapse.
Finally, there is currently little commercially viable way to produce food-grade starch from green bananas

Method used

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  • A kind of green banana starch and its preparation method and application
  • A kind of green banana starch and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] A preparation method for green banana starch, comprising the following steps:

[0073] (1) Green banana pretreatment

[0074] Using defective products and leftovers from the processing line as green banana raw materials, the green bananas are sliced ​​directly with the skin on, and then the bananas are wet-milled at a low speed with 0.2% color-protecting liquid citric acid. The color-protecting liquid citric acid is mixed with The volume ratio of bananas is 1:1, and then add a compound enzyme composed of pectinase, cellulase, and polygalacturonase to hydrolyze the cell wall, and place it at 40°C for 1 hour to obtain green banana pulp;

[0075] Pectinase, cellulase, and polygalacturonase all account for about 0.1% of banana weight;

[0076] (2) Extract green banana starch

[0077] Add extraction solvent acidic solvent and filter aid in green banana pulp, acidic solvent is the sodium bisulfite solution of 1% by mass fraction, and filter aid is the kaolin that accounts f...

Embodiment 1B

[0097] To the mensuration of the main component of green banana starch obtained in embodiment 1A, assay method is as follows:

[0098] The determination of green banana starch content refers to GB 5009.9-2016 "Determination of Starch in Food Safety National Standard Food"; the determination of amylose content refers to GB / T 15683-2008 "Determination of Rice Amylose Content"; the determination of crude protein refers to GB 5009.5-2010 "National Food Safety Standard for the Determination of Protein in Food"; for the determination of crude fat, refer to GB / T22427.3-2008 "Determination of Total Fat in Starch"; for the determination of ash content, refer to GB / T 22427.1-2008 "Determination of Starch Ash Content".

[0099] The main component of the coarse starch milk that obtains in the embodiment of table 1 and comparative example

[0100] sample Total starch (%) Amylose(%) Crude protein (%) Crude fat (%) Ash (%) Example 1 92.29 24.12 1.04 0.18 0.67 ...

Embodiment 2

[0104] Use green banana starch to make vermicelli, the specific method is as follows:

[0105] (1) Preparation of vermicelli

[0106] Get 5.0g of the green banana starch sample in Example 1A and add 20mL of water to gelatinize in boiling water, then add 25g of starch and an appropriate amount of water to make a starch dough with a total moisture content of 45%, and pour the dough into a powder with a diameter of 25cm Spread it out on an iron plate and let it stand for 5 minutes. Put it in a steamer and steam for 5 minutes, then quickly put it in cold water to cool down and take it out. Store at 4°C for 12 hours, peel off the skin and cut into vermicelli with a width of 1cm, and dry the finished product at 40°C.

[0107] (2) Determination of Vermicelli Quality Index

[0108]①Broken rate: Boil 30 vermicelli samples with a length of 10cm in 800mL distilled water for 30min, and calculate the broken rate (%). Broken sliver rate=(broken sliver number / 20)×100%.

[0109] ②Hardnes...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a green banana starch, and also relates to a preparation method and an application of the above-mentioned green banana starch. In the present invention, immature green bananas with skin are directly crushed and ground in a color-protecting solution, then treated with enzyme preparations and extraction solvents, and then screened to remove slag and peeled fibers to obtain coarse starch milk, which is further centrifugally concentrated, washed, and dehydrated. , drying to obtain the final starch product. The present invention can use the defective fruit and malformed fruit in bananas as raw materials for starch production, and at the same time effectively alleviates the rot loss caused by oversupply in peak harvest season and lagging storage and preservation conditions, and improves resource utilization and product added value; And in the process of preparing green banana starch, avoid high-temperature heating, prevent starch granules from swelling and collapsing, and protect starch structure from damage, and the obtained green banana starch is rich in amylopectin, and will not agglomerate during storage. Has unique tackifying and gelling properties.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a green banana starch, and also relates to a preparation method and an application of the above-mentioned green banana starch. Background technique [0002] Banana is an important tropical and subtropical special economic crop and food crop. It has rich nutritional value and health effects such as laxative, prevention of cardiovascular disease and improvement of immune system. The annual trading volume ranks first among all kinds of fruits ,is well loved by consumers. Ripe bananas contain a lot of water, which affects their storage stability. The shelf life is generally 4-7 days. Therefore, bananas are mainly sold fresh, and the types of intensively processed products are single, and the added value of the industry is low. Fresh bananas for retail sale have strict requirements on shape and quality, which makes a large number of fresh bananas with damaged peel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/04C08B30/06C08B30/02A23L29/212A23L29/30A23C9/13A23L17/00A23L21/10
CPCA23C9/1307A23V2002/00A23L17/70A23L21/10A23L29/212A23L29/30C08B30/02C08B30/04C08B30/06A23V2200/242A23V2250/5118A23V2200/23A23V2300/14
Inventor 王延圣王文亮崔文玉弓志青崔文甲贾凤娟宋莎莎张剑
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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