阅读说明：本技术 一种香蕉抗性淀粉的制备方法 (Preparation method of banana resistant starch ) 是由 刘垚 钟恬 胡文忠 于 2019-12-02 设计创作，主要内容包括：本发明公开了一种香蕉抗性淀粉的制备方法,具体涉及抗性淀粉制备技术领域,包括以下加工步骤：准备1级成熟度宝岛蕉或表面为全绿色蕉,加入果浆酶酶解,然后离心得到青香蕉淀粉,再用用磷酸盐缓冲溶液混合,分散后加入普鲁兰酶酶解,高压灭菌后冷却至室温,最后进行回生,使用去离子水和80％乙醇反复洗涤抽滤,然后冷冻干燥、粉碎,即得青香蕉抗性淀粉样品。本发明通过利用酶解-压热-回生作用对青香蕉弱肉进行处理,将香蕉作为淀粉资源加工成香蕉抗性淀粉,制得香蕉抗性淀粉的含量最高可以达到70％以上(以干物质计),香蕉抗性淀粉溶解度低,持水性、高温糊化后透明度较好,还能够解决香蕉利用率低的问题。(The invention discloses a preparation method of banana resistant starch, and particularly relates to the technical field of resistant starch preparation, wherein the preparation method comprises the following processing steps: preparing 1-level maturity banana or banana with a completely green surface, adding fruit pulp enzyme for enzymolysis, then centrifuging to obtain green banana starch, mixing with phosphate buffer solution, dispersing, adding pullulanase for enzymolysis, cooling to room temperature after autoclaving, finally performing regeneration, repeatedly washing and suction filtering with deionized water and 80% ethanol, and then freeze-drying and crushing to obtain a green banana resistant starch sample. According to the invention, the banana weak meat is treated by utilizing enzymolysis-pressure heating-retrogradation, bananas are used as starch resources to be processed into banana resistant starch, the content of the prepared banana resistant starch can reach more than 70 percent (calculated by dry matters) at most, the banana resistant starch has low solubility, and is good in water retention and transparency after high-temperature gelatinization, and the problem of low utilization rate of bananas can be solved.)

1. A preparation method of banana resistant starch is characterized by comprising the following steps: the method comprises the following processing steps:

s1, preparation materials: preparing 1-level maturity banana or banana with greenish surface, peeling and taking pulp, then cutting into blocks, taking pulp, grinding and stirring to paste;

s2, extracting the green banana starch, comprising the following extraction steps:

s2.1: adding fruit pulp enzyme into the pasty banana for enzymolysis;

s2.2: after enzymolysis for a period, carrying out centrifugal separation, removing supernatant, washing with distilled water, and repeatedly centrifuging for 3 times;

s2.3: finally, drying the solid component by hot air to obtain the green banana starch;

s3: the preparation of the banana resistant starch comprises the following preparation steps:

s3.1: preparing a certain amount of green banana starch into a certain concentration by using a phosphate buffer solution to obtain a starch milk solution;

s3.2: completely dispersing the starch milk solution into uniform suspension by a high-speed dispersion machine, adding a certain amount of pullulanase, carrying out enzymolysis in a water bath kettle at 45-60 ℃ for 6-24 hours, then treating in an autoclave at 120 ℃ for 10-60min at 100-;

s3.3: regenerating at 0-6 deg.C for 4-24h, repeatedly washing with deionized water and 80% ethanol, vacuum filtering, freeze drying, and pulverizing to obtain banana resistant starch sample.

2. The method for preparing banana resistant starch according to claim 1, wherein the method comprises the following steps: in the step S2.1, pectinase is added into the bananas, and the pH value is adjusted to 4.8-5.2.

3. The method for preparing banana resistant starch according to claim 1, wherein the method comprises the following steps: in the step S2.2, the addition amount of the pectinase is 0.46-0.54% of the total amount of the banana mush, and the enzymolysis time is 1.8-2.2 h.

4. The method for preparing banana resistant starch according to claim 1, wherein the method comprises the following steps: in the step S2.2, a centrifugal machine is adopted for centrifugal separation, the rotating speed of the centrifugal machine is 5000r/min, and the centrifugal time is 8-12 min.

5. The method for preparing banana resistant starch according to claim 1, wherein the method comprises the following steps: in the step S2.3, when the solid components are treated, the hot air drying temperature is 55-65 ℃ and the time is 11-13 h.

6. The method for preparing banana resistant starch according to claim 1, wherein the method comprises the following steps: in the step S3.1, the concentration of the starch milk solution is configured to be 15-35%.

7. The method for preparing banana resistant starch according to claim 1, wherein the method comprises the following steps: in the step S3.1, a phosphate buffer solution is added into the green banana starch, and the PH value is adjusted to 6.8-7.2.

8. The method for preparing banana resistant starch according to claim 1, wherein the method comprises the following steps: in the step S3.2, the adding amount of the pullulanase is 0.1-0.3% of the suspension, and the enzyme activity is more than or equal to 2000 ASPU/ml.

Technical Field

The invention relates to the technical field of resistant starch preparation, in particular to a preparation method of banana resistant starch.

Background

Resistant Starch (RS) refers to starch and its degradation products that are not digested in the small intestine but are available for fermentation by the coliform bacteria in the colon. RS in food can be classified into four types, RS1, physical embedded starch; RS2, resistant starch granules; RS3, retrograded starch; RS4, chemically modified starch. RS is similar to dietary fiber, can not be digested and absorbed in small intestine and provide glucose, can directly enter large intestine and be fermented by physiological bacteria to generate multiple short chain fatty acids and gases, and has multiple physiological functions of promoting cholesterol and blood lipid metabolism, controlling blood sugar value after meal, promoting mineral absorption, controlling weight and the like. In addition, resistant starch has good processing performance and is an important raw material of functional food.

China has abundant banana resources, but most of the banana resources are mainly eaten in fresh, deep processing products are monotonous, and because the transportation and preservation technology is limited, a large amount of bananas are rotten in a production place every harvesting season, so that huge economic loss is caused. The processing and utilization of banana as a food resource in China are still blank. In all fruit processing, banana processing is quite laggard, and the current research method for deep processing of bananas is basically implemented by applying the traditional fruit and vegetable processing method. The bananas are rich in resistant starch particles RS2, account for more than 15% of the wet weight, are listed as several foods with the highest content of resistant starch in common foods together with raw beans, raw potatoes, aged amylose and the like, are developed by taking the bananas as starch resource foods, and have important significance for promoting the development of the banana deep processing industry in China by taking green bananas as raw materials to prepare the resistant starch.

Disclosure of Invention

In order to overcome the above defects in the prior art, embodiments of the present invention provide a method for preparing banana resistant starch, wherein banana pulp is treated by enzymolysis-autoclaving-retrogradation, bananas are used as a starch resource to be processed into banana resistant starch, the content of the prepared banana resistant starch can reach up to 70% (calculated by dry matter), the banana resistant starch has low solubility, water retention capacity and good transparency after high temperature gelatinization, and the problem of low utilization rate of bananas can be solved.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of banana resistant starch comprises the following processing steps:

s1, preparation materials: preparing green bananas, peeling, taking pulp, cutting into pieces, taking pulp, grinding, adding water and stirring to form paste;

s2, extracting the green banana starch, comprising the following extraction steps:

s2.1: adding fruit pulp enzyme into the pasty banana for enzymolysis;

s2.2: after enzymolysis for a period, carrying out centrifugal separation, removing supernatant, washing with distilled water, and repeatedly centrifuging for 3 times;

s2.3: finally, drying the solid component by hot air to obtain the green banana starch;

s3: the preparation of the banana resistant starch comprises the following preparation steps:

s3.1: preparing a certain amount of green banana starch into a certain concentration by using a phosphate buffer solution to obtain a starch milk solution;

s3.2: completely dispersing the starch milk solution into uniform suspension by a high-speed dispersion machine, adding a certain amount of pullulanase, carrying out enzymolysis in a water bath kettle at 45-60 ℃ for 6-24 hours, then treating in an autoclave at 120 ℃ for 10-60min at 100-;

s3.3: regenerating at 0-6 deg.C for 4-24h, repeatedly washing with deionized water and 80% ethanol, vacuum filtering, freeze drying, and pulverizing to obtain banana resistant starch sample.

In a preferred embodiment, in step S2.1, pectinase is added to the bananas to adjust the pH to 4.8-5.2.

In a preferred embodiment, in step S2.2, the amount of the pectinase added is 0.46-0.54% of the total amount of the banana mush, and the enzymolysis time is 1.8-2.2 h.

In a preferred embodiment, in step S2.2, a centrifuge is used for centrifugal separation, and the rotation speed of the centrifuge is 5000r/min, and the centrifugation time is 8-12 min.

In a preferred embodiment, in the step S2.3, the hot air drying temperature is 55 ℃ to 65 ℃ and the time is 11h to 13h when the solid component is treated.

In a preferred embodiment, in step S3.1, the concentration of the starch milk solution is configured to be 15-35%.

In a preferred embodiment, in step S3.1, a phosphate buffer solution is added to the green banana starch to adjust the PH to 6.8-7.2.

In a preferred embodiment, in step S3.2, the pullulanase is added in an amount of 0.1-0.3% of the suspension, and the enzyme activity is greater than or equal to 2000 ASPU/ml.

The invention has the technical effects and advantages that:

1. according to the invention, the green banana pulp is subjected to enzyme treatment, high-pressure gelatinization and low-temperature retrogradation, bananas are used as starch resources to be processed into banana resistant starch, the content of the prepared banana resistant starch can reach more than 70% at most (calculated by dry matters), the banana resistant starch has low solubility, and the banana resistant starch has good transparency after water retention and high-temperature gelatinization, and can also solve the problem of low utilization rate of bananas;

2. the invention can fully improve the utilization of banana raw materials including inferior bananas and inferior bananas, improve the added value of deep-processed products, simultaneously exert the special physiological function and processing characteristic of banana resistant starch, develop starch product resources and promote the development of banana deep-processing industry in China.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.