CN111333736A - Banana starch and preparation method and application thereof - Google Patents
Banana starch and preparation method and application thereof Download PDFInfo
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- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
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- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to green banana starch, and a preparation method and application of the green banana starch. The invention directly crushes immature green banana with peel, grinds the green banana with peel in color protection liquid, then adds enzyme preparation and extraction solvent for treatment, and then screens and removes slag and peel fiber to obtain coarse starch milk, and further centrifugalizes, concentrates, washes, dehydrates and dries the coarse starch milk to obtain the final starch product. The method can utilize defective fruits and malformed fruits in bananas as raw materials to produce starch, effectively relieves the decay loss caused by more than required supply in the busy harvest season and lagged storage and preservation conditions, and improves the resource utilization rate and the product added value; and high-temperature heating is avoided in the process of preparing the green banana starch, swelling and collapse of starch particles are prevented, the starch structure is protected from being damaged, the obtained green banana starch contains rich amylopectin, the caking phenomenon cannot occur in the storage process, and the green banana starch has unique tackifying and gelling properties.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to green banana starch, and a preparation method and application of the green banana starch.
Background
Bananas are an important tropical and subtropical characteristic economic crop and food crop, have rich nutritive value and health care effects of relaxing bowel, preventing cardiovascular diseases, improving immune system and the like, are at the top of various fruits in annual transaction quantity, and are well received by consumers. The mature banana contains a large amount of water, the storage stability of the banana is influenced by high water content, and the shelf life of the banana is generally 4-7 days, so that the banana is mainly sold fresh, the variety of deep processing products is single, and the industrial added value is low. The shape and quality of the fresh bananas for retail sale are strictly required, so that a large amount of fresh bananas with damaged peels, undersized or irregularly shaped peels are discarded, and resource waste and environmental pollution are caused.
The green banana pulp contains about 70-90% starch (dry weight) and 75-80% amylopectin and 20-25% amylose, similar to the proportion of corn or potato, and is a very important source of starch feedstock. The green banana starch has good transparency and water retention, low solubility and high stability. Researches show that the green bananas contain rich RS2 type resistant starch, can help dieters to feel satiety, but cannot be digested in small intestines, and are helpful for regulating the blood sugar metabolic balance of organisms, preventing obesity and the like. The development of starch products by taking green bananas as raw materials can greatly improve the additional value of bananas, obviously reduce economic loss caused by defective fruits, simultaneously exert the excellent functional characteristics and large-scale production potential of the green banana starch, and have very important significance for promoting the development of deep processing industry of bananas in China.
At present, banana starch is not researched much, most researches are focused on directly crushing peeled and dried green bananas into powder, then adding the powder into products such as noodles, bread, ice cream and the like, and analyzing the influence of the addition amount on the products. The existing process for preparing the banana starch has important limitation and cannot be used for large-scale commercial production. For example, brown stain is easily generated in the processes of peeling, slicing, pulping and the like of bananas, and pigments are attached to the surfaces of starch particles, so that the appearance and the quality of products are influenced; the green bananas contain a large amount of substances such as pectin, protein, dietary fibers and the like, are easy to bond with starch particles to make the pulp sticky, impurities cannot be removed through simple filtration, and the purity of the starch product is not high; starch granules are not heat resistant and the heating process in the traditional preparation process causes the granules to swell and collapse in structure.
Zhang Yayun et al in the study of physical and chemical properties and digestion characteristics of whole green banana powder and starch disclose a preparation method of green banana powder, which comprises the following steps:
extracting green banana starch: cleaning immature green bananas, peeling, cutting into small pieces, putting into a sodium bisulfite solution (0.5 percent, m/V), soaking for 20min, protecting color, pulping at low speed, sequentially sieving with 60, 100 and 120 meshes sieves, washing with water, centrifuging to obtain starch slurry (precipitate), adding sodium hydroxide (0.3 percent, m/V) into the starch slurry to remove soluble fibers, repeatedly washing with water to neutrality, centrifuging (3000r/min, 15min), drying in a forced air drying oven at 45 ℃, crushing, and sieving with 120 meshes sieves to obtain the green banana starch.
In the preparation process of the green banana starch, the green bananas are peeled firstly, and the green bananas are different from mature bananas, and have hard and crisp skins and tight adhesion between the skins and the pulps and are not easy to separate. Even if the banana is peeled by adopting the methods of direct extrusion, open extrusion and cut-off extrusion of the existing equipment, the banana peeler is only suitable for ripe bananas. Manual peeling is firstly too costly and secondly brings about serious waste. In addition, during the preparation process of the green banana starch, high-temperature heating treatment is often performed on the green banana starch, and the swelling and collapse of starch particles are easily caused in the process. Finally, there is currently a commercially viable process for producing food grade starch from green bananas.
Therefore, it is necessary to invent a method for preparing green banana powder aiming at the above phenomenon, so as to solve the problem of difficult peeling as much as possible, reduce the cost and obtain the green banana powder with excellent performance.
Disclosure of Invention
In order to solve the technical problem, the invention provides a method for producing food-grade natural starch by taking immature green bananas as raw materials, and the obtained green banana starch has good quality;
the invention relates to a method for producing food-grade natural starch by using immature green bananas as raw materials, which comprises the steps of crushing the green bananas with skins, grinding the crushed green bananas in color protection liquid, adding an enzyme preparation and an extraction solvent, mixing, keeping for a period of time, screening, removing residues and peeling fibers to obtain crude starch milk, and then further carrying out centrifugal concentration, washing, dehydration and drying to obtain a final starch product. The method for producing the food-grade natural starch by using the immature green bananas as the raw materials is simple to operate, mild in process conditions, high in extraction efficiency, good in quality of the prepared starch and suitable for large-scale industrial production.
The green banana starch provided by the invention has the following characteristics: the amylose content is 23-25%.
The preparation method of the green banana starch comprises the following steps:
(1) pretreatment of green bananas
Slicing green banana with peel, crushing the green banana in a color protection state, adding an enzyme preparation, and standing to obtain green banana pulp;
(2) extraction of green banana starch
Adding an extraction solvent and a filter aid into the green banana pulp, and stirring to obtain a green banana starch mixture;
(3) separation preparation of green banana coarse starch milk
Separating the green banana starch mixture, removing most of dregs and fibers to obtain a crude starch solution, and then removing residual fibers to obtain crude starch milk;
(4) washing refined green banana coarse starch milk
Washing the coarse starch milk by using a swirler;
(5) dehydration and drying
And (3) delivering the green banana refined starch milk into a cone basket type centrifuge for dehydration, then drying the banana starch paste by using a dryer, and grinding to obtain the final green banana starch finished product.
(1) In the method, the banana with peel is sliced, then the banana is subjected to wet grinding and crushing at low speed by using a color protection solution, an enzyme preparation is added to hydrolyze cell walls, and the mixture is placed at the temperature of 35-45 ℃ for 0.8-1.2 h to obtain green banana pulp;
preferably, the volume ratio of the color protection liquid to the bananas is 1: 1-5: 1, the color protection liquid is at least one of citric acid with the mass concentration of 0.1-0.4% and cysteine with the mass concentration of 0.1-0.4%;
preferably, the enzyme preparation is at least one of pectinase, cellulase and polygalacturonase;
preferably, the enzyme preparation comprises 0.1% of pectinase, 0.1% of cellulase and 0.1% of polygalacturonase by weight of banana;
preferably, the green banana raw material is defective products and leftover materials from a processing line.
Preferably, (2) the extraction solvent is a basic solvent or an acidic solvent;
preferably, the extraction solvent is an alkaline solvent, and the alkaline solvent is any one of sodium hydroxide, potassium hydroxide or calcium hydroxide with the mass fraction of 0.2-0.6%;
preferably, the extraction solvent is an acidic solvent, and the acidic solvent is sodium bisulfite with the mass fraction of 0.5-1.5%;
preferably, adding an extraction solvent into the green banana pulp, stirring for 8-15 min, and keeping for 2-6 h;
preferably, adding an extraction solvent into the green banana pulp, stirring for 8-15 min, and keeping for 3-5 h;
preferably, adding an extraction solvent into the green banana pulp, stirring for 8-15 min, and keeping for 4 h;
preferably, the filter aid is at least one of kaolin, diatomite and cellulose;
preferably, the filter aid is 0.1wt% of kaolin, 0.1wt% of diatomite and 0.1wt% of cellulose in the green bananas.
Preferably, in the step (3), a screening machine is adopted to separate the green banana starch mixture; the separation of the sieving machine is divided into three steps, including primary sieving of 50-150 meshes, secondary sieving of 200-250 meshes and tertiary sieving of 300-400 meshes.
Preferably, in the step (4), the ratio of the dry weight of water to the dry weight of the crude starch milk in the washing process is 2-3: 1;
preferably, the ratio of water to the dry weight of the raw starch milk during washing is 2.5: 1.
preferably, (5) after centrifugal dehydration, the water content of the material is controlled to be 20-60%;
preferably, the water content of the material is controlled to be 30-50% after centrifugal dehydration;
preferably, the water content of the material is controlled to 40% after centrifugal dewatering.
Preferably, (5) the dryer includes, but is not limited to, any one of a heated drying oven, a vacuum dryer, a fluidized bed dryer, or a spray dryer.
The preparation method of the green banana starch comprises the following steps:
(1) pretreatment of green bananas
Directly slicing banana peel, then carrying out low-speed wet grinding and crushing on the banana by using color protection liquid with the mass concentration of 0.1-0.4%, adding at least one of hydrolytic cell walls of pectinase, cellulase and polygalacturonase, and standing for 0.8-1.2 hours at 38-42 ℃ to obtain green banana pulp;
the volume ratio of the color protection liquid to the bananas is 1: 1-5: 1, selecting color protection liquid as at least one or more of citric acid and cysteine;
(2) extraction of green banana starch
Adding an extraction solvent into the green banana pulp, stirring for 10min, and keeping for 2-6 hours to obtain a green banana starch mixture;
the extraction solvent is alkaline solvent or acidic solvent;
preferably, the extraction solvent is an alkaline solvent, and the alkaline solvent is at least one or more of sodium hydroxide, potassium hydroxide or calcium hydroxide with the mass fraction of 0.2-0.6%;
the acid solvent is sodium bisulfite with the mass fraction of 0.5-1.5%.
(3) Separation preparation of green banana coarse starch milk
Separating the green banana starch mixture by using a screening machine, removing most of dregs and fibers to obtain a crude starch solution, and then adding the crude starch solution into a pressure curved sieve to remove residual fibers to obtain crude starch milk;
separating the green banana starch mixture by a screening machine; the separation of the screening machine is divided into three steps, including primary screening of 50-150 meshes, secondary screening of 200-250 meshes and tertiary screening of 300-400 meshes;
(4) washing refined green banana coarse starch milk
Washing the crude starch milk by using a cyclone, wherein the ratio of the water to the dry weight of the crude starch milk in the washing process is 2-3: 1, preferably 2.5: 1.
(5) dehydration and drying
Feeding the green banana refined starch milk into a conical basket type centrifuge for dehydration, then drying the banana starch paste by using a dryer, and grinding to obtain a final green banana starch finished product;
preferably, the water content after centrifugal dehydration is 20-60%, and the dryer includes, but is not limited to, any one of a heating drying oven, a vacuum dryer, a fluidized bed dryer or a spray dryer.
The application of the green banana starch in food; especially as thickening agent and humectant, is the important protection scope of the invention.
The green banana starch obtained by the invention can be used as a binder and a thickener for producing vermicelli, minced fillet, jelly and yoghourt so as to provide gel strength, viscosity or a specific tissue structure. Naturally produced starches generally have insufficient gelling properties and require further modification to achieve better functional properties.
The invention has the beneficial effects that:
(1) compared with the traditional process, the high-temperature heating is avoided in the process of preparing the green banana starch, so that the swelling and collapse of starch granules are prevented, and the structure of the starch is protected from being damaged;
(2) the preparation method of the green banana starch provided by the invention does not need to peel the green banana raw material. The green bananas are different from mature bananas, the skin and the flesh of the green bananas are hard and crisp, the skin and the flesh of the green bananas are tightly adhered, and the green bananas are not easy to separate. The existing banana peeling equipment comprises a direct extrusion method, an opening extrusion method, a flap cutting extrusion method and the like, mainly aims at ripe bananas with soft peel and pulp, is not suitable for peeling green bananas, and has high manual peeling cost and serious waste. In order to reduce the cost and improve the starch production efficiency, the green banana pulp is separated by adding an enzyme preparation and a filter aid instead of peeling the green banana, so that the pulp viscosity is effectively reduced, the pulp separation efficiency is improved, and the dissolution rate of the green banana starch is increased;
(3) the green banana starch prepared by the method contains rich amylopectin, does not have the caking phenomenon in the storage process, and has unique tackifying and gelling properties;
(4) the green banana starch has good stability, wherein the content of amylose is 23-25%, the performance of the green banana starch is close to that of partially modified starch, and the green banana starch can be used for replacing wheat flour, rice flour, corn or potato starch, xanthan gum, maltodextrin and other components;
(5) the green banana starch is applied to the production of various foods and seasonings such as baked food, wheaten food, infant food, sauce and the like, improves the stability and viscosity of the foods, and can provide the mouthfeel and texture different from the traditional starch;
(6) the method can utilize defective fruits and malformed fruits in bananas as raw materials to produce starch, effectively relieve decay loss caused by more than demanded in a busy season and lagged storage and preservation conditions, improve the resource utilization rate and the added value of products, and promote agricultural income increase and industrial upgrading.
Drawings
FIG. 1 is a graph of the effect of different starches on the water retention of surimi gel in example 1C.
Detailed Description
The present invention will be further described with reference to specific examples so that those skilled in the art may better understand the present invention, but the present invention is not limited thereto.
Example 1
A preparation method of green banana starch comprises the following steps:
(1) pretreatment of green bananas
The method is characterized in that substandard products and leftover materials from a processing line are used as green banana raw materials, green banana with skins is directly sliced, then the bananas are subjected to low-speed wet grinding and crushing by using color protection liquid citric acid with the mass concentration of 0.2%, and the volume ratio of the color protection liquid citric acid to the bananas is 1: 1, then adding a complex enzyme consisting of pectinase, cellulase and polygalacturonase to hydrolyze cell walls, and standing at 40 ℃ for 1 hour to obtain green banana pulp;
the pectinase, cellulase and polygalacturonase all account for about 0.1 percent of the weight of the banana;
(2) extraction of green banana starch
Adding an extraction solvent acid solvent and a filter aid into the green banana pulp, wherein the acid solvent is a sodium bisulfite solution with the mass fraction of 1%, and the filter aid is kaolin accounting for 0.1wt% of the green bananas, diatomite accounting for 0.1wt% of the green bananas and cellulose accounting for 0.1wt% of the green bananas, stirring for 10min, and keeping for about 4 hours to obtain a green banana starch mixture; the green banana pulp is separated by adopting the acid solvent and the filter aid, so that the viscosity of the pulp is effectively reduced, the separation efficiency of the pulp is improved, and the dissolution rate of the green banana starch is increased;
(3) separation preparation of green banana coarse starch milk
Separating the green banana starch mixture by using a screening machine, removing most of dregs and fibers to obtain a crude starch solution, and then adding the crude starch solution into a pressure curved sieve to remove residual fibers to obtain crude starch milk;
separating the green banana starch mixture by a screening machine; the separation of the sieving machine is divided into three steps, including primary screening of 50-150 meshes, secondary screening of 200-250 meshes and tertiary screening of 300-400 meshes;
(4) washing refined green banana coarse starch milk
Washing the crude starch milk by using a cyclone, wherein the ratio of the water to the dry weight of the crude starch milk in the washing process is 2.5: 1.
(5) dehydration and drying
And (3) delivering the green banana refined starch milk into a cone basket type centrifuge for dehydration until the water content of the material is about 40%, then drying the banana starch paste by using a vacuum dryer, and grinding to obtain the final green banana starch finished product.
Comparative example 1
The difference from the embodiment 1A is that (2) green banana starch is extracted, an extraction solvent acid solvent is added into green banana pulp, the acid solvent is a sodium bisulfite solution with the mass fraction of 1%, the mixture is stirred for 10min and then kept for about 4 hours after being added, and a green banana starch mixture is obtained; the rest is the same as in example 1. The results show that the slurry is not easy to separate and the dissolution rate of the green banana starch is low.
Comparative example 2
The difference from the example 1A is that (2) green banana starch is extracted, filter aids comprising kaolin accounting for 0.1wt% of green bananas, diatomite accounting for 0.1wt% of green bananas and cellulose accounting for 0.1wt% of green bananas are added to green banana pulp, and after the filter aids are added, the mixture is stirred for 10min and then kept for about 4 hours, so that a green banana starch mixture is obtained; the rest is the same as in example 1. The results show that the slurry is not easy to separate and the dissolution rate of the green banana starch is low.
Comparative example 3
The difference from example 1A is that (2) green banana starch is extracted, an extraction solvent acidic solvent, namely a sodium bisulfite solution with the mass fraction of 1%, and a filter aid, namely kaolin cellulose accounting for 0.3 wt% of green bananas, are added to the green banana pulp, and then stirred for 10min and then kept for about 4 hours, so that a green banana starch mixture is obtained. The rest is the same as in example 1.
Comparative example 4
The difference from example 1A is that (2) green banana starch is extracted, an extraction solvent acidic solvent, namely a sodium bisulfite solution with the mass fraction of 1%, and a filter aid, namely diatomite accounting for 0.3 wt% of green bananas, are added to the green banana pulp, stirred for 10min and then kept for about 4 hours, so that a green banana starch mixture is obtained. The rest is the same as in example 1.
Comparative example 5
(2) Extraction of green banana starch
Adding an extraction solvent acidic solvent and a filter aid into the green banana pulp, wherein the acidic solvent is a sodium bisulfite solution with the mass fraction of 1%, the filter aid is cellulose accounting for 0.3 wt% of the green bananas, stirring for 10min after adding, and keeping for about 4 hours to obtain a green banana starch mixture. The rest is the same as in example 1.
Example 1B
The main components of the green banana starch obtained in example 1A were measured by the following methods:
the determination of the starch content of the green bananas refers to GB 5009.9-2016 (determination of starch in food safety national standard food); the determination of the amylose content refers to GB/T15683-2008 'determination of the amylose content of rice'; the crude protein is determined according to GB 5009.5-2010 determination of protein in national food standard of food safety; the crude fat determination refers to GB/T22427.3-2008 starch total fat determination; the ash content is measured according to GB/T22427.1-2008 starch ash content determination.
Table 1 main components of crude starch milk obtained in examples and comparative examples
| Sample (I) | Total starch (%) | Amylose (%) | Crude protein (%) | Crude fat (%) | Ash (%) |
| Example 1 | 92.29 | 24.12 | 1.04 | 0.18 | 0.67 |
| Comparative example 1 | 79.54 | 28.69 | 2.31 | 0.37 | 1.94 |
| Comparative example 2 | 81.76 | 29.36 | 1.98 | 0.46 | 1.87 |
| Comparative example 3 | 80.25 | 28.45 | 2.26 | 0.41 | 2.13 |
| Comparative example 4 | 77.64 | 26.67 | 2.07 | 0.43 | 2.48 |
| Comparative example 5 | 79.43 | 29.31 | 1.88 | 0.52 | 2.39 |
As can be seen from Table 1, the total starch content is highest in the present invention, and the total starch content in each proportion is much lower than that in the present invention, while other ingredients such as crude protein, crude fat, ash are higher than that in the present invention. This shows that the invention adopts effective extraction means, which increases the separation efficiency of the slurry, and thus increases the dissolution rate of the banana starch.
The starch is the main component of the green banana pulp, and the detection shows that the total starch content of the green banana starch prepared by the method reaches more than 90% of the dry weight, wherein the amylose content is 24.12%, and the contents of ash, crude protein, crude fat and other components are relatively low, which indicates that the components are effectively removed in the starch extraction process.
Example 2
The method for preparing the vermicelli by using the green banana starch comprises the following specific steps:
(1) preparation of vermicelli
Taking 5.0g of the banana starch sample in the example 1A, adding 20mL of water into the boiled water for gelatinization, adding 25g of starch and a proper amount of water into the mixture to prepare starch dough with the total water content of 45%, and pouring the dough into an iron plate with the diameter of 25cm for flattening and standing for 5 min. Steaming in a steamer for 5min, quickly cooling in cold water, and taking out. Storing at 4 deg.C for 12 hr, peeling, cutting into vermicelli with width of 1cm, and drying at 40 deg.C to obtain the final product.
(2) Determination of vermicelli quality index
① breaking rate 30 vermicelli samples of 10cm in length were boiled in 800mL of distilled water for 30min, and the breaking rate (%) was calculated to be × 100%.
② hardness, 30 vermicelli samples of 10cm long were taken, boiled in 800mL of distilled water for 10min, fished out, cooled and kept ready for use, measured on a texture analyzer under the following conditions (induction force: 0.2N, test strain: 100%). 3 vermicelli were taken each time and placed horizontally on a stage with a certain spacing between the vermicelli.
③ tensile Strength 30 vermicelli samples of 10cm length were taken, boiled in 800mL of distilled water for 10min, fished out, cooled and kept ready for use, and measured on a texture analyzer under the following conditions (induction force 0.05N, test distance: 50.0 mm). one vermicelli was wound and fixed between 2 parallel friction wheels each time, and the wheels were pulled at a speed of 3.00mm/s until breakage.
TABLE 2 comparison of the quality of vermicelli made from starch of different origins
| Sample (I) | Percentage of broken strip (%) | Vermicelli hardness (N) | Tensile Strength (N) |
| Green banana starch | 14.4±6.2 | 22.3±0.4 | 0.92±0.02 |
| Mung bean starch | 1.2±0.1 | 26.13±0.31 | 1.06±0.01 |
| Potato starch | 16.77±4.83 | 21.74±0.53 | 0.88±0.02 |
| Rice starch | 91±12 | 11.15±0.22 | 0.31±0.01 |
| Corn starch | 96.32±6.23 | 17.32±0.43 | 0.27±0.02 |
As can be seen from Table 2, the vermicelli made from the banana starch of the present invention has a breakage rate of about 14%. The green bean vermicelli has the lowest breaking rate, and the breaking rates of the potato vermicelli, the rice vermicelli and the corn vermicelli are increased in sequence. Hardness and tensile strength results were reversed, with green bean vermicelli being the highest, green banana and potato vermicelli being the next lowest, and rice and corn vermicelli being the lowest. Therefore, in the vermicelli made from the 5 selected starch raw materials, the quality of the banana vermicelli is inferior to that of the mung bean vermicelli, is similar to that of the potato vermicelli, and is obviously better than that of the rice vermicelli and the corn vermicelli.
Example 3
Jelly made of green banana starch
(1) Preparation of jelly
Respectively taking 100g of the green banana starch, the wheat starch, the corn starch and the potato starch in the embodiment 1A, adding 10 times of water with the temperature of 60 ℃, and fully mixing in a colloid mill; and dissolving 75g of white granulated sugar and 30g of high fructose corn syrup in 300g of water, and stirring and dissolving to obtain a syrup mixture. Mixing starch solution and syrup, stirring, decocting for 10min, cooling the decoction to about 70 deg.C, adding 0.2% citric acid, and stirring. And (4) subpackaging the mixed feed liquid into jelly cups while the mixed feed liquid is hot, standing and cooling until the mixed feed liquid is frozen and formed to obtain a finished product of the jelly.
(2) Determination of jelly gel texture characteristics
Jelly hardness, elasticity and chewiness were measured in TPA mode using a ta.xt Plus texture tester. A P/0.5 probe is selected, the speed before measurement is 1.0mm/s, the speed after measurement is 1.0mm/s, the retention interval is 5s, the compression degree is 50%, and the induction force is 5 g.
TABLE 3 comparison of the quality of jellies made with starches from different sources
| Kind of starch | Hardness (g) | Elasticity | Chewiness of the product |
| Green banana starch | 558.32±24.84 | 0.97±0.02 | 111.78±7.23 |
| Wheat starch | 455±17.35 | 0.91±0.02 | 74.43±8.98 |
| Corn starch | 424±12.21 | 0.93±0.01 | 77.67±11.65 |
| Potato starch | 512.85±20.92 | 0.95±0.01 | 101.52±4.68 |
The jelly made of the green banana starch has fine and smooth tissue, moderate hardness and elasticity and biting force, has texture characteristics similar to those of the jelly made of the potato starch, and is obviously superior to wheat starch and corn starch. The green banana starch can be used as a coagulant in the jelly, and simultaneously, the flavor and the nutrient content of the jelly are further enriched.
Example 4
Minced fillet made of green banana starch
(1) Preparation of minced fish gel
Naturally thawing minced fillet at room temperature, cutting into small pieces, and placing into a vacuum cutting and mixing machine for 5min, wherein the cutting and mixing temperature is controlled below 10 ℃. Then adding 2.5% of salt, continuously chopping for 8min, respectively adding 15% of the banana starch, the wheat starch, the potato starch and the hydroxypropyl starch in the example 1A, continuously chopping for 3min to obtain a uniform minced fillet mixture, filling the mixture into a sausage casing with the diameter of 50mm, heating at 90 ℃ for 30min, rapidly cooling in ice water at 4 ℃, and refrigerating at 4 ℃ for 24h to obtain the minced fillet gel for later use.
(2) Determination of gel strength of surimi
Removing casings of minced fillet gel, cutting into cylinders with the height of about 25cm, and measuring the breaking strength and breaking distance of the minced fillet gel by using a TA.XTPlus texture analyzer at room temperature. The probe is a 5mm circular probe, the speed before measurement is 1.0mm/s, the puncture speed is 1.0mm/s, and the speed after measurement is 10.0 mm/s. And calculating the gel strength of the surimi gel by a formula.
Gel strength (g.mm) ═ breaking force (g) × breaking distance (cm)
(3) Minced fish gel texture TPA determination
Minced fish gel was depacketized, cut into cylinders of about 25cm height, and subjected to TPA texture analysis using a TA.XT Plus texture analyzer at room temperature. A P/50 metal cylindrical probe is adopted, and the TPA measuring mode comprises the speed of 1.0mm/s before measurement, the speed of 5mm/s after measurement, and the compression set of 50%. Hardness, elasticity, cohesiveness and chewiness are obtained through software macro operation.
(4) Surimi gel Water-holding Capacity determination
Taking about 3g of minced fillet gel, and accurately weighing the minced fillet gel (W)1) Wrapping with filter paper, centrifuging at 1000r/min for 15min, and accurately weighing again (W)2) And calculating the water loss rate according to a formula.
Water loss rate (W)1－W2)/W1×100％
TABLE 4 Effect of different starches on the textural Properties of surimi gels
The green banana starch has the best effect on improving the gel strength of the minced fillet, and the wheat starch has the worst effect. Compared with wheat starch, the added green banana starch can obviously improve the gel hardness of the minced fillet, but the effect is not as good as that of potato starch.
The gel cohesiveness and elasticity of the minced fillet added with the green banana starch are obviously improved and are respectively improved by 78.4 percent and 12.0 percent compared with the potato starch. The chewiness of the minced fillet gel can be improved to a certain extent by different types of starch, wherein the influence of the green banana starch on the chewiness of the gel is the largest and is 1.67 times that of hydroxypropyl starch.
The water retention of the minced fillet gel reflects the combination degree and the structure condition of protein and water molecules in the minced fillet gel, and the minced fillet gel with good water retention has higher elasticity and gel strength and lower water loss rate. FIG. 1 is a graph showing the influence of different starches on the water retention of surimi gel, and it can be seen from FIG. 1 that the green banana starch can significantly reduce the water loss rate of surimi gel. The influence of different kinds of starch on the water retention of the surimi gel is different, and the gel water loss rate is respectively reduced to 10.1%, 18.1%, 7.3% and 12.8% by adding 15% of wheat starch, potato starch, green banana starch and hydroxypropyl starch. From the experiments and the accompanying drawings, the application of the green banana starch in the preparation of the minced fillet gel can obviously reduce the water loss rate of the gel and improve the water retention property of the gel.
Example 5
Yoghourt made of green banana starch
(1) Making process of yoghourt
Adding 8% of white granulated sugar into 1000g of fresh milk, then respectively adding 2% of green banana starch, 2% of potato starch, 0.05% of agar or 0.05% of pectin, fully dissolving, hydrating for 24h, homogenizing, sterilizing at 90-95 ℃ for 10min, cooling, and adding a leavening agent. Fermenting at 38-42 ℃, culturing for 3.5-4.5 h, cooling to about 25 ℃, uniformly stirring, filling, and placing at 4-6 ℃ for after-ripening for 12h for later use.
(2) Evaluation of yogurt quality
① separating out rate of whey
Accurately pouring 100g of yogurt into a separating funnel at 4 ℃, collecting the upper layer of whey and weighing the collected whey. The calculation formula is as follows:
the whey separation rate is × 100% based on the mass of whey/mass of sample
② viscosity
The measurement is carried out by a rotary viscometer, and data are recorded after 30s of measurement at normal temperature. The viscosity unit is MPa · s.
TABLE 5 Effect of different starches on yogurt quality
| Sample (I) | Viscosity (MPa s) | Whey separation ratio (%) |
| Green banana starch | 4156±89 | 10.68±0.14 |
| Potato starch | 3985±93 | 11.63±0.25 |
| Agar-agar | 4299±101 | 9.37±0.19 |
| Pectin | 4780±112 | 8.34±0.21 |
The viscosity of the yoghourt added with the green banana starch is improved by 4.3 percent compared with the yoghourt added with the equivalent amount of the potato starch, and the whey separation rate is reduced by 8.2 percent. The green banana starch can obviously improve the quality of the yoghourt compared with the potato starch, and the green banana starch can be compounded with thickeners such as pectin and agar to be applied to the production of the yoghourt, so that the cost can be effectively reduced, and the brand new mouthfeel can be brought.
Example 6
A preparation method of green banana starch comprises the following steps:
(1) pretreatment of green bananas
The method is characterized in that substandard products and leftover materials from a processing line are used as green banana raw materials, green banana with skins is directly sliced, then the bananas are subjected to low-speed wet grinding and crushing by using color protection liquid citric acid with the mass concentration of 0.2%, and the volume ratio of the color protection liquid citric acid to the bananas is 1: 1, then adding a complex enzyme consisting of pectinase, cellulase and polygalacturonase to hydrolyze cell walls, and standing at 40 ℃ for 1 hour to obtain green banana pulp;
the pectinase, cellulase and polygalacturonase all account for 0.1 percent of the weight of the bananas;
(2) extraction of green banana starch
Adding an extraction solvent alkaline solvent and a filter aid into the green banana pulp, wherein the alkaline solvent is a sodium hydroxide solution with the mass fraction of about 0.4%, and the filter aid is kaolin accounting for 0.1wt% of the green bananas, diatomite accounting for 0.1wt% of the green bananas and cellulose accounting for 0.1wt% of the green bananas, stirring for 10min after adding, and keeping for about 4 hours to obtain a green banana starch mixture;
(3) separation preparation of green banana coarse starch milk
Separating the green banana starch mixture by using a screening machine, removing most of dregs and fibers to obtain a crude starch solution, and then adding the crude starch solution into a pressure curved sieve to remove residual fibers to obtain crude starch milk;
separating the green banana starch mixture by a screening machine; separating by a screening machine into three steps including primary screening of 50-150 meshes, secondary screening of 200-250 meshes and tertiary screening of 300-400 meshes;
(4) washing refined green banana coarse starch milk
Washing the crude starch milk by using a cyclone, wherein the ratio of the water to the dry weight of the crude starch milk in the washing process is 2.5: 1.
(5) dehydration and drying
And (3) delivering the green banana refined starch milk into a cone basket type centrifuge for dehydration until the water content of the material is about 40%, then drying the banana starch paste by using a vacuum dryer, and grinding to obtain the final green banana starch finished product.
In test example 6, the total starch content was 92.31% and the amylose content was 24.26%.
Example 7
A preparation method of green banana starch comprises the following steps:
(1) pretreatment of green bananas
The method is characterized in that substandard products and leftover materials from a processing line are used as green banana raw materials, green banana belt skins are directly sliced, then the bananas are subjected to low-speed wet grinding and crushing by using 0.2% of color protection liquid cysteine, and the volume ratio of the color protection liquid cysteine to the bananas is 1: 1, then adding a complex enzyme consisting of pectinase, cellulase and polygalacturonase to hydrolyze cell walls, and standing at 40 ℃ for 1 hour to obtain green banana pulp;
the pectinase, cellulase and polygalacturonase all account for 0.1 percent of the weight of the bananas;
(2) extraction of green banana starch
Adding an extraction solvent alkaline solvent and a filter aid into the green banana pulp, wherein the alkaline solvent is a sodium hydroxide solution with the mass fraction of about 0.4%, and the filter aid is kaolin accounting for 0.1wt% of the green bananas, diatomite accounting for 0.1wt% of the green bananas and cellulose accounting for 0.1wt% of the green bananas, stirring for 10min after adding, and keeping for about 4 hours to obtain a green banana starch mixture;
(3) separation preparation of green banana coarse starch milk
Separating the green banana starch mixture by using a screening machine, removing most of dregs and fibers to obtain a crude starch solution, and then adding the crude starch solution into a pressure curved sieve to remove residual fibers to obtain crude starch milk;
separating the green banana starch mixture by a screening machine; the separation of the sieving machine is divided into three steps, including primary screening of 50-150 meshes, secondary screening of 200-250 meshes and tertiary screening of 300-400 meshes;
(4) washing refined green banana coarse starch milk
Washing the crude starch milk by using a cyclone, wherein the ratio of the water to the dry weight of the crude starch milk in the washing process is 2.5: 1.
(5) dehydration and drying
And (3) delivering the green banana refined starch milk into a cone basket type centrifuge for dehydration until the water content of the material is about 40%, then drying the banana starch paste by using a vacuum dryer, and grinding to obtain the final green banana starch finished product.
In test example 7, the total starch content was 92.16% and the amylose content was 24.21%.
Claims (10)
1. A green banana starch having the following characteristics: the amylose content is 23-25%.
2. The method for preparing banana starch according to claim 1, comprising the following steps:
(1) pretreatment of green bananas
Slicing green banana with skin, crushing in a color protection state, adding an enzyme preparation, and standing to obtain green banana pulp;
(2) extraction of green banana starch
Adding an extraction solvent and a filter aid into the green banana pulp, and stirring to obtain a green banana starch mixture;
(3) separation preparation of green banana coarse starch milk
Separating the green banana starch mixture, removing most of dregs and fibers to obtain a crude starch solution, and then removing residual fibers to obtain crude starch milk;
(4) washing refined green banana coarse starch milk
Washing the coarse starch milk by using a swirler;
(5) dehydration and drying
And (3) conveying the washed green banana refined crude starch milk into a cone basket type centrifuge for dehydration, then drying the banana starch paste by using a dryer, and crushing by milling to obtain a final green banana starch finished product.
3. The method for preparing banana starch according to claim 2, wherein in the step (1), the banana is sliced with peel, then the banana is wet-milled and crushed at low speed by using a color protection solution, an enzyme preparation is added to hydrolyze cell walls, and the mixture is placed at 35-45 ℃ for 0.8-1.2 h to obtain banana pulp;
preferably, the volume ratio of the color protection liquid to the bananas is 1: 1-5: 1, the color protection liquid is at least one of citric acid with the mass concentration of 0.1-0.4% and cysteine with the mass concentration of 0.1-0.4%;
preferably, the enzyme preparation is at least one of pectinase, cellulase and polygalacturonase;
preferably, the enzyme preparation comprises 0.1% of pectinase, 0.1% of cellulase and 0.1% of polygalacturonase by weight of the banana;
preferably, the green banana raw material is defective products and leftover materials from a processing line.
4. The method according to claim 2, wherein in (2), the extraction solvent is an alkaline solvent or an acidic solvent;
preferably, the extraction solvent is an alkaline solvent, and the alkaline solvent is any one of sodium hydroxide, potassium hydroxide or calcium hydroxide with the mass fraction of 0.2-0.6%;
preferably, the extraction solvent is an acidic solvent, and the acidic solvent is sodium bisulfite with the mass fraction of 0.5-1.5%;
preferably, adding an extraction solvent into the green banana pulp, stirring for 8-15 min, and keeping for 2-6 h;
preferably, adding an extraction solvent into the green banana pulp, stirring for 8-15 min, and keeping for 3-5 h;
preferably, adding an extraction solvent into the green banana pulp, stirring for 8-15 min, and keeping for 4 h;
preferably, the filter aid is at least one of kaolin, diatomite and cellulose;
preferably, the filter aid is 0.1wt% of kaolin, 0.1wt% of diatomite and 0.1wt% of cellulose in the green bananas.
5. The method according to claim 2, wherein in (3), the mixture of green banana starch is separated by a sieving machine; the separation of the sieving machine is divided into three steps, including primary sieving of 50-150 meshes, secondary sieving of 200-250 meshes and tertiary sieving of 300-400 meshes.
6. The method for preparing banana starch according to claim 2, wherein in the step (4), the ratio of the dry weight of water to the dry weight of the raw starch milk in the washing process is 2-3: 1;
preferably, the ratio of water to the dry weight of the raw starch milk during washing is 2.5: 1.
7. the method for preparing banana starch according to claim 2, wherein in the step (5), the water content of the material is controlled to be 20-60% after centrifugal dehydration;
preferably, the water content of the material is controlled to be 30-50% after centrifugal dehydration;
preferably, the water content of the material is controlled to 40% after centrifugal dewatering.
8. The method according to claim 2, wherein in (5), the dryer comprises any one of a heating drying oven, a vacuum dryer, a fluidized bed dryer or a spray dryer.
9. The method for preparing banana starch as claimed in claim 2, comprising the following steps:
(1) slicing green bananas with skins, then carrying out low-speed wet grinding and crushing on the bananas by using color protection liquid with the mass concentration of 0.1-0.4%, adding at least one of pectinase, cellulase and polygalacturonase to hydrolyze cell walls, and standing at 38-42 ℃ for 0.8-1.2 hours to obtain green banana pulp;
the volume ratio of the color protection liquid to the bananas is 1: 1-5: 1, selecting color protection liquid as at least one or more of citric acid and cysteine;
(2) extraction of green banana starch
Adding an extraction solvent into the green banana pulp, stirring for 10min, and keeping for 2-6 hours to obtain a green banana starch mixture;
the extraction solvent is alkaline solvent or acidic solvent;
preferably, the extraction solvent is an alkaline solvent, and the alkaline solvent is at least one or more of sodium hydroxide, potassium hydroxide or calcium hydroxide with the mass fraction of 0.2-0.6%;
the acid solvent is sodium bisulfite with the mass fraction of 0.5-1.5%;
(3) separation preparation of green banana coarse starch milk
Separating the green banana starch mixture by using a screening machine, removing most of dregs and fibers to obtain a crude starch solution, and then adding the crude starch solution into a pressure curved sieve to remove residual fibers to obtain crude starch milk;
separating the green banana starch mixture by a screening machine; the separation of the screening machine is divided into three steps, including primary screening of 50-150 meshes, secondary screening of 200-250 meshes and tertiary screening of 300-400 meshes;
(4) washing refined green banana coarse starch milk
Washing the coarse starch milk by using a swirler;
the ratio of the water to the dry weight of the crude starch milk in the washing process is 2-3: 1;
(5) dehydration and drying
Feeding the green banana refined starch milk into a conical basket type centrifuge for dehydration, then drying the banana starch paste by using a dryer, and grinding to obtain a final green banana starch finished product;
preferably, the water content after centrifugal dehydration is 20-60%, and the dryer comprises any one of a drying oven, a vacuum dryer, a fluidized bed dryer or a spray dryer.
10. Use of a banana starch according to claim 1 in food products; preferably, the application as a thickening agent and a humectant; preferably, the food additive is applied to processing vermicelli, minced fillet, jelly and yoghourt.
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