CN101283789A - Preparation method of banana natural resistance starch - Google Patents
Preparation method of banana natural resistance starch Download PDFInfo
- Publication number
- CN101283789A CN101283789A CNA2008100283240A CN200810028324A CN101283789A CN 101283789 A CN101283789 A CN 101283789A CN A2008100283240 A CNA2008100283240 A CN A2008100283240A CN 200810028324 A CN200810028324 A CN 200810028324A CN 101283789 A CN101283789 A CN 101283789A
- Authority
- CN
- China
- Prior art keywords
- banana
- preparation
- natural resistance
- resistance starch
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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
The invention belongs to technical field of agricultural product process, especially relate to a kind of preparation method of banana natural resistance starch.
Background technology
1993 European resistant starch research association (EURESTA) (ResistantStarch RS) is defined as: the starch of not digested and assimilated in the healthy human body small intestine and the general name of catabolite thereof with resistant starch.Resistant starch is not by little intestinal absorption, enter large intestine, promote growth, the breeding of intestinal beneficial bacterium clump, it is a kind of Bifidobacterium MF, its SCFA that produces that ferments, as butyric acid, can stop the growth and the breeding of cancer cell, for diseases such as constipation, hemorrhoid, colon cancers the good preventing effect is arranged; Can promote the absorption, treatment diarrhoea of blood glucose value after the metabolism, control meals of cholesterol and blood fat matter, the control diabetes state of an illness, control body weight and energy balance, promotion mineral matter etc.; Simultaneously,, be convenient to machining control, can be used in the food of low, middle humidity because of its special low retentiveness, reformatory to food quality and processing technology.At present, FAO has classified RS as a kind of of dietary fiber (DF), and is also more and more deep to the research of RS.
Banana (Musa) is the tropical and subtropical zone characteristic fruit, has abundant nutritive value, except that the ease constipation bowel movement function of generally acknowledging, discovers that in recent years banana is anti-oxidant in addition, improves functions such as immunity, anti-melancholy.Banana is a kind of typical climacteric type fruit, storage tolerance not, and ripe banana is perishable, be difficult for transportation, adopts back preservation, cost of transportation height.7,000,000 tons in China's annual output banana, but its processing development and use are backward than the processing development and use of other fruit, and based on marketing fresh, unsalable as if meeting prosperous product slightly, loss is just very serious more than 98%; Area, Guangdong in 2007 is just because of the influence of " banana rumour " disturbance, sales difficulty, the time see 3 minutes per jin, even nobody report of gathering of a large amount of banana, loss is heaviness very! Therefore, how preserving, develop the banana resistant starch is the important content of banana deep processing and the outlet of banana production, solves the banana deep processing as early as possible and has become the task of top priority with problem of complex utilization, exploitation banana new product.
But the banana difficulty of processing is big, and technical difficult points is: the one, and the banana brown stain is serious, and it is big to protect the look difficulty; Two contain a large amount of pectin and reduced sugar, and occurring is difficult for squeezing the juice separates and drying, easily " sticking wall, sticking filter cloth "; The 3rd, the bad change of banana heat kill bacterium local flavor; Or the like, the key point of these process technologies and difficult point fail to break through so far, become " bottleneck " of banana processing.
Green banana is rich in the natural resistance starch particle, because of the kind difference, weight in wet base on average accounts for more than 15%, because of its fine and close grain structure and crystal structure can not be digested and assimilated by the human small intestine, produce resistance to enzymolysis and be considered to second type resistant starch (ResistantStarch Granules, RS
2), with raw potato, living bean or pea, amylomaize, amylose etc. after aging, be put into and be the highest class of resistance starch content in the common food, peculiar physiological function of tool resistant starch and processing characteristics; Banana starch sticks with paste that light transmittance is low, freeze-thaw stability and corn starch paste quite, retrogradation is good, its viscosity thermal stability, gelation and retrogradation all are higher than farina, are the good sources that RS prepares; But banana resistant starch particle is thermo-labile, under 60～80 ℃, and starch granules generation swelling and gelatinization, but destructurized and be converted into digestible starch, its physiological function and processing characteristics have not existed.
If can adopt green banana to carry out the production of banana resistant starch as raw material, and search out appropriate preparation method, it is low because of the input concentration that content of reducing sugar high viscosity causes greatly to avoid ripe banana, and dry run is easily glued problems such as wall; Also can save the input of postharvest storage, transportation difficulty and the operation of accelerating the ripening, reduce cost greatly.Simultaneously, development and use banana resistant starch not only carries out deep processing and utilization to banana, reach product increment, farmer richness purpose, the high-level utilization that improves banana starch is for health food provides new high-quality batching, market prospects are very good, do not see the correlation technique report at present.
Summary of the invention
An object of the present invention is to overcome the deficiencies in the prior art, a kind of preparation method of banana natural resistance starch is provided, utilize green banana to be raw material, adopt suitable preparation condition, resistant starch particle in the banana is farthest remained;
Another purpose of the present invention has provided the application of described banana resistant starch, fills up the blank of domestic market resistant starch commodity.
Purpose of the present invention is achieved by the following technical programs:
A kind of preparation method of banana natural resistance starch is provided, may further comprise the steps:
(1) the banana raw material is handled;
(2) the banana raw material that step (1) is handled well adds colour protecting liquid to boil blanching softening;
(3) making beating, skin and flesh separates, and gets pulp;
(4) allotment;
(5) homogeneous;
(6) spray-drying;
(7) packing.
It is to choose the greeny banana of pericarp that the described raw material of step (1) is handled, and water cleans the banana surface.
With concentration is that 1 ‰ sodium hydrogensulfite and concentration are that 4 ‰ citric acid is mixed with mixed solution, blanching banana raw material 2～3min is boiled in adding in the banana raw material that step (1) is handled well makes it softening, the mixed proportion of sodium hydrogensulfite and citric acid is with reference to the conventional ratio of using in present technique field, and preferred the two the ratio of the present invention is 1: 8; Mixed liquor consumption and banana pulp weight ratio are 2: 1;
The described making beating of step (3) is to adopt liquid nitrogen to add colour protecting liquid at 0～5 ℃ of making beating 10～25s, and the weight ratio of colour protecting liquid consumption and pulp is 1: 1 (w/w); Described colour protecting liquid is the citric acid of concentration 2～4 ‰.
The described allotment of step (4) has several different methods, preferred two schemes of the present invention, and a kind of is to add 10% dextrin in the pulp that makes toward step (3) after follow-up step finally can prepare banana natural resistance starch.Dextrin plays the embedding effect to banana resistant starch particle, both can reduce in the dry run heat treatment and also can alleviate dry products well and expose easy moisture absorption problem in air the destruction of starch natural structure.
Another kind of scheme be in the pulp that makes toward step (3) with banana pulp: milk powder: the weight ratio of sugar is that 2: 2: 1 ratio is added milk powder and sugar, allocates powder through follow-up step to prepare a kind of quick dissovled banana resistant starch direct-edible, that integrate the nutrition and health care function again.
Above-mentioned two kinds of schemes all will be passed through step (5) and step (6), also need in industrial production through the described packaging step of step (7).
Step (5) homogenization pressure is 30MPa, and temperature is 50～55 ℃.
The spray-dired charging rate of step (6) is 20～30mL/min, and EAT is 150～180 ℃, and outlet temperature is 80 ℃.
Product after the spray-drying can get the banana natural resistance starch finished product through packing, and packing can adopt the vacuum packaging of 30g/ bag, 10 pouch/bags.
The present invention provides the application of described banana resistant starch and products thereof simultaneously, specifically is applied to prepare health food, middle low temperature process food or is applied in flavoring, dairy products or the beverage as food thickening agent.
The invention has the beneficial effects as follows:
(1) provides a kind of banaina that is rich in natural resistance starch.It is white to faint yellow that product appearance is milk, it is the fine particle of short texture, its resistance starch content is more than 30%, constant product quality, safety, color and luster and favorable dispersibility, functional components such as pectin in the banana and dietary fiber can farthest remain, for health food increases many nutrition and health care functions; Thermolability at product, be mainly used in some in the middle of the low temperature process food, as ice cream or cake etc., or as food thickening agent, be applied in flavoring, dairy products or the beverage, to improve product denseness, opacity and suspension degree, reformatory to food quality and processing technology.
(2) the present invention provides a kind of banana allotment powder simultaneously, can remove original not mature flavor of green banana and the harsh feeling when edible well, and kept original color and luster of various raw materials and local flavor, and except that direct-edible, can also be the same as ingredient or processing modifying agent with other similar products.
(3) the present invention is not that raw material is processed into the product based on sugar with ripe banana, and to be rich in starch, especially the green banana of resistant starch is a raw material, without enzymolysis, preparation resistance starch content height, new high quality food are prepared burden and novel healthy food, and simple to operate, satisfy the suitability for industrialized production requirement; The basic technology barrier that solves the banana deep processing, change the present situation of banana product rareness in the market,, solve banana outlet in postpartum for the banana deep processing already develops the footpath that breaks a new path, drive the development of banana heath-care industry, have huge economic benefit and social benefit.
Description of drawings
Fig. 1 the technology of the present invention route schematic diagram
The specific embodiment
Further describe the present invention below in conjunction with the drawings and specific embodiments.
The preparation of embodiment 1 banana natural resistance starch finished product
Technology path (1) as shown in accompanying drawing 1, concrete operations are as follows:
(1) the banana raw material is handled: select pericarp and be green, full fruit or banana cull fruit, noncommodity any of several broadleaf plants etc. all can, judge that according to general knowledge the lower banana of selective maturation degree is for well; Rejecting has disease and pest and the banana that rots, and uses the drinking water clean surface;
(2) be that 1 ‰ sodium hydrogensulfite and concentration are that 4 ‰ citric acid is mixed with mixed solution with concentration, boiling blanching banana raw material 2～3min in the banana raw material that adding is handled well makes it softening, the mixed proportion of sodium hydrogensulfite and citric acid is with reference to the conventional ratio of using in present technique field, and preferred the two the ratio of the present invention is 1: 8; Mixed liquor consumption and banana pulp weight ratio are 2: 1;
(3) protecting the banana of look after softening, to adopt liquid nitrogen to add concentration be 3 ‰ the citric acid colour protecting liquid 15s that pulls an oar under 0～5 ℃ of temperature conditions, the colour protecting liquid consumption can be with reference to this area routine, the weight ratio of preferred colour protecting liquid of the present invention and pulp is 1: 1 (w/w), adopt conventional gravity or differential centrifugation method to separate, get pulp;
(4) add 10% dextrin in the pulp, dextrin plays the embedding effect to banana resistant starch particle, both can reduce in the dry run heat treatment destruction of starch natural structure has also been alleviated product well and expose easy moisture absorption problem in air.
(5) mixed solution that will handle well through step (4) is 30MPa at pressure, and temperature is a conventional method homogeneous under 50 ℃ of conditions;
(6) adopting charging rate is 20mL/min, and EAT is 150 ℃, and outlet temperature is that 80 ℃ condition is carried out the fine particle that spray-drying becomes short texture.
Product after the spray-drying can get the banana natural resistance starch finished product through packing, and packing can adopt the vacuum packaging of 30g/ bag, 10 pouch/bags.It is white to faint yellow that product appearance is milk, and the fine particle of short texture, its resistance starch content be more than 30%, constant product quality, safety, and color and luster and favorable dispersibility, functional components such as pectin in the banana and dietary fiber can farthest remain.
The preparation of embodiment 2 banana natural resistance starch finished products
Technology path (1) as shown in accompanying drawing 1, concrete operations are as follows:
(1) the banana raw material is handled: select pericarp and be green, full fruit or banana cull fruit, noncommodity any of several broadleaf plants etc. all can, judge that according to general knowledge the lower banana of selective maturation degree is for well; Rejecting has disease and pest and the banana that rots, and uses the drinking water clean surface;
(2) be that 1 ‰ sodium hydrogensulfite and concentration are that 2 ‰ citric acid is mixed with mixed solution with concentration, boiling blanching banana raw material 2～3min in the banana raw material that adding is handled well makes it softening, the mixed proportion of sodium hydrogensulfite and citric acid is with reference to the conventional ratio of using in present technique field, and preferred the two the ratio of the present invention is 1: 8; Mixed liquor consumption and banana pulp weight ratio are 2: 1;
(3) protecting the banana of look after softening, to adopt liquid nitrogen to add concentration be 4 ‰ the citric acid colour protecting liquid 30s that pulls an oar under 0～5 ℃ of temperature conditions, the colour protecting liquid consumption can be with reference to this area routine, the weight ratio of preferred colour protecting liquid of the present invention and pulp is 1: 1 (w/w), adopt conventional gravity or differential centrifugation method to separate, get pulp;
(4) add 10% dextrin in the pulp, dextrin plays the embedding effect to banana resistant starch particle, both can reduce in the dry run heat treatment destruction of starch natural structure has also been alleviated product well and expose easy moisture absorption problem in air.
(5) mixed solution that will handle well through step (4) is 40MPa at pressure, and temperature is a conventional method homogeneous under 60 ℃ of conditions;
(6) adopting charging rate is 10mL/min, and EAT is 220 ℃, and outlet temperature is that 70 ℃ condition is carried out the fine particle that spray-drying becomes short texture.Adopt the retention rate of spray-drying processing method antagonism starch to reach more than 90%.
Product after the spray-drying can get the banana natural resistance starch finished product through packing.It is white to faint yellow that product appearance is milk, and the fine particle of short texture, its resistance starch content be more than 30%, constant product quality, safety, and color and luster and favorable dispersibility, functional components such as pectin in the banana and dietary fiber can farthest remain.
The preparation of embodiment 3 banana natural resistance starch allotment powder finished product
Technology path (2) as shown in accompanying drawing 1, step (1) to step (3) with embodiment 1.
After step (4) making beating skin and flesh separates, with banana pulp: milk powder: the ratio of sugar=2: 2: 1 (w/w/w) is added milk powder and sugar, and is a kind of direct-edible to prepare, and integrates the quick dissovled banana allotment powder of nutrition and health care function.Other steps are with step among the embodiment 1.Can prepare a kind of quick dissovled banana resistant starch direct-edible, that integrate the nutrition and health care function and allocate powder.
The preparation of embodiment 4 banana natural resistance starch finished products
Technology path (1) as shown in accompanying drawing 1, concrete operations are as follows:
(1) the banana raw material is handled: select pericarp and be green, full fruit or banana cull fruit, noncommodity any of several broadleaf plants etc. all can, judge that according to general knowledge the lower banana of selective maturation degree is for well; Rejecting has disease and pest and the banana that rots, and uses the drinking water clean surface;
(2) be that 1 ‰ sodium hydrogensulfite and concentration are that 3 ‰ citric acid is mixed with mixed solution with concentration, boiling blanching banana raw material 2～3min in the banana raw material that adding is handled well makes it softening, the mixed proportion of sodium hydrogensulfite and citric acid is with reference to the conventional ratio of using in present technique field, and preferred the two the ratio of the present invention is 1: 7.8; Mixed liquor consumption and banana pulp weight ratio are 2: 1;
(3) protecting the banana of look after softening, to adopt liquid nitrogen to add concentration be 2 ‰ the citric acid colour protecting liquid 10s that pulls an oar under 0～5 ℃ of temperature conditions, the colour protecting liquid consumption can be with reference to this area routine, the weight ratio of preferred colour protecting liquid of the present invention and pulp is 1: 1 (w/w), adopt conventional gravity or differential centrifugation method to separate, get pulp;
(4) add 10% dextrin in the pulp, dextrin plays the embedding effect to banana resistant starch particle, both can reduce in the dry run heat treatment destruction of starch natural structure has also been alleviated product well and expose easy moisture absorption problem in air.
(5) mixed solution that will handle well through step (4) is 20MPa at pressure, and temperature is a conventional method homogeneous under 80 ℃ of conditions;
(6) adopting charging rate is 30mL/min, and EAT is 120 ℃, and outlet temperature is that 75 ℃ condition is carried out the fine particle that spray-drying becomes short texture.
Product after the spray-drying can get the banana natural resistance starch finished product through packing.It is white to faint yellow that product appearance is milk, and the fine particle of short texture, its resistance starch content be more than 30%, constant product quality, safety, and color and luster and favorable dispersibility, functional components such as pectin in the banana and dietary fiber can farthest remain.
Claims (10)
1, a kind of preparation method of banana natural resistance starch is characterized in that may further comprise the steps:
(1) the banana raw material is handled;
(2) the banana raw material that step (1) is handled well adds colour protecting liquid to boil blanching softening;
(3) making beating, skin and flesh separates, and gets pulp;
(4) allotment;
(5) homogeneous;
(6) spray-drying.
2, according to the preparation method of the described banana natural resistance starch of claim 1, it is characterized in that it is to choose the greeny banana of pericarp that the described raw material of step (1) is handled, water cleans the banana surface.
3,, it is characterized in that the described colour protecting liquid of step (2) is the mixed liquor of 1 ‰ sodium hydrogensulfites and 2～4 ‰ citric acids according to the preparation method of the described banana natural resistance starch of claim 1; Described blanching treatment time is 2～3min.
4,, it is characterized in that the described making beating of step (3) is to adopt liquid nitrogen to add colour protecting liquid at 0～5 ℃ of making beating 10～30s according to the preparation method of the described banana natural resistance starch of claim 1; The weight ratio of described colour protecting liquid and pulp is 1: 1; Described colour protecting liquid is 2～4 ‰ citric acids.
5,, it is characterized in that the described allotment of step (4) is to add 10% dextrin in the pulp that makes toward step (3) according to the preparation method of the described banana natural resistance starch of claim 1.
6, according to the preparation method of the described banana natural resistance starch of claim 1, it is characterized in that the described allotment of step (4) be in the pulp that makes toward step (3) with banana pulp: milk powder: the weight ratio of sugar is that 2: 2: 1 ratio is added milk powder and sugar.
7, according to the preparation method of the described banana natural resistance starch of claim 1, it is characterized in that the described homogenization pressure of step (5) is 20～40Mpa, temperature is 50～80 ℃.
8, according to the preparation method of the described banana natural resistance starch of claim 1, it is characterized in that the described spray-dired charging rate of step (6) is 10～30mL/min, EAT is 120～220 ℃, outlet temperature is 70～80 ℃.
9,, it is characterized in that after step (6), also comprising packaging step according to the preparation method of the described banana natural resistance starch of claim 1.
10, the application of the banana natural resistance starch for preparing of the described banana natural resistance starch preparation method of a kind of claim 1 is characterized in that being applied to health food, middle low temperature process food or is applied in flavoring, dairy products or the beverage as food thickening agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100283240A CN101283789B (en) | 2008-05-27 | 2008-05-27 | Preparation method of banana natural resistance starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100283240A CN101283789B (en) | 2008-05-27 | 2008-05-27 | Preparation method of banana natural resistance starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101283789A true CN101283789A (en) | 2008-10-15 |
| CN101283789B CN101283789B (en) | 2011-12-28 |
Family
ID=40056368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100283240A Expired - Fee Related CN101283789B (en) | 2008-05-27 | 2008-05-27 | Preparation method of banana natural resistance starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101283789B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948888A (en) * | 2010-08-30 | 2011-01-19 | 佛山市南海区石门中学 | Method of utilizing microbiological debranching for preparing banana resistant starch |
| CN102266057A (en) * | 2011-08-22 | 2011-12-07 | 华南理工大学 | Making method of banana powder with functions of relaxing bowel and losing weight |
| CN102415444A (en) * | 2011-09-30 | 2012-04-18 | 杨公明 | Method for manufacturing banana resistant starch health yoghurt |
| CN101792783B (en) * | 2010-02-25 | 2012-08-22 | 华南农业大学 | Preparation method and application of banana natural resistant starch RS2 |
| CN102871072A (en) * | 2012-10-10 | 2013-01-16 | 杨公明 | Method for utilizing overspeed freezing to manufacture banana pulp |
| CN102907614A (en) * | 2012-09-17 | 2013-02-06 | 张世锋 | Production process of health-care noodles containing banana resistant starch |
| CN104413151A (en) * | 2013-08-20 | 2015-03-18 | 中国农业大学 | Banana milk shake and producing method thereof |
| CN104770683A (en) * | 2015-01-06 | 2015-07-15 | 济南大学 | Banana and pea starch food and production method thereof |
| CN105146271A (en) * | 2015-09-22 | 2015-12-16 | 华南理工大学 | Making method of banana resistant starch and dietary fiber fabricated food with weight-reducing function |
| CN105725172A (en) * | 2016-03-02 | 2016-07-06 | 四川省汇泉罐头食品有限公司 | Flour modifying agent |
| CN105852138A (en) * | 2016-03-31 | 2016-08-17 | 华南理工大学 | Extraction method of banana natural resistant starch |
| CN106900972A (en) * | 2017-01-24 | 2017-06-30 | 天蕉健康食品（广东）有限公司 | banana resistant starch ice cream and preparation method thereof |
| CN109221992A (en) * | 2018-09-10 | 2019-01-18 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of persimmon powder and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1180705C (en) * | 2002-01-11 | 2004-12-22 | 北京山宝新技术开发中心 | Technological process of producing banana powder |
| CN1385099A (en) * | 2002-04-25 | 2002-12-18 | 海南盈山香蕉产业有限公司 | Brown stain prevention technology in deeply-processing banana |
| CN101181040A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Method for preparing bananas powder with good recovery properties of water and non-agglomeration |
-
2008
- 2008-05-27 CN CN2008100283240A patent/CN101283789B/en not_active Expired - Fee Related
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792783B (en) * | 2010-02-25 | 2012-08-22 | 华南农业大学 | Preparation method and application of banana natural resistant starch RS2 |
| CN101948888A (en) * | 2010-08-30 | 2011-01-19 | 佛山市南海区石门中学 | Method of utilizing microbiological debranching for preparing banana resistant starch |
| CN102266057A (en) * | 2011-08-22 | 2011-12-07 | 华南理工大学 | Making method of banana powder with functions of relaxing bowel and losing weight |
| CN102266057B (en) * | 2011-08-22 | 2013-08-21 | 华南理工大学 | Making method of banana powder with functions of relaxing bowel and losing weight |
| CN102415444A (en) * | 2011-09-30 | 2012-04-18 | 杨公明 | Method for manufacturing banana resistant starch health yoghurt |
| CN102415444B (en) * | 2011-09-30 | 2013-01-09 | 杨公明 | Method for manufacturing health yoghurt from banana resistant starch |
| CN102907614A (en) * | 2012-09-17 | 2013-02-06 | 张世锋 | Production process of health-care noodles containing banana resistant starch |
| CN102871072A (en) * | 2012-10-10 | 2013-01-16 | 杨公明 | Method for utilizing overspeed freezing to manufacture banana pulp |
| CN104413151A (en) * | 2013-08-20 | 2015-03-18 | 中国农业大学 | Banana milk shake and producing method thereof |
| CN104770683A (en) * | 2015-01-06 | 2015-07-15 | 济南大学 | Banana and pea starch food and production method thereof |
| CN104770683B (en) * | 2015-01-06 | 2018-06-08 | 济南大学 | A kind of banana pea starch food and preparation method thereof |
| CN105146271A (en) * | 2015-09-22 | 2015-12-16 | 华南理工大学 | Making method of banana resistant starch and dietary fiber fabricated food with weight-reducing function |
| CN105146271B (en) * | 2015-09-22 | 2018-10-16 | 天蕉健康食品（广东）有限公司 | A kind of production method of banana resistant starch and dietary fiber composition food with weight losing function |
| CN105725172A (en) * | 2016-03-02 | 2016-07-06 | 四川省汇泉罐头食品有限公司 | Flour modifying agent |
| CN105852138A (en) * | 2016-03-31 | 2016-08-17 | 华南理工大学 | Extraction method of banana natural resistant starch |
| CN105852138B (en) * | 2016-03-31 | 2018-11-20 | 天蕉健康食品（广东）有限公司 | A kind of extracting method of banana natural resistance starch |
| CN106900972A (en) * | 2017-01-24 | 2017-06-30 | 天蕉健康食品（广东）有限公司 | banana resistant starch ice cream and preparation method thereof |
| CN109221992A (en) * | 2018-09-10 | 2019-01-18 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of persimmon powder and preparation method thereof |
| CN109221992B (en) * | 2018-09-10 | 2022-02-11 | 广西壮族自治区农业科学院农产品加工研究所 | Persimmon powder and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101283789B (en) | 2011-12-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101283789B (en) | Preparation method of banana natural resistance starch | |
| CN1077411C (en) | Ginseng jam and its producing method | |
| CN104824582B (en) | A kind of new preparation process of natural coconut powder | |
| CN102308899B (en) | Fruit-vegetable juice agar fruit jelly and preparation method thereof | |
| CN102550285A (en) | Production method for mycelium pellets of edible and medicinal fungi and products of mycelium pellets of edible and medicinal fungi | |
| CN102228290B (en) | Mixed vegetable juice beverage | |
| CN102224878A (en) | Rosa roxburghii tratt fruit cake and preparation method thereof | |
| CN105028654A (en) | Black garlic and milk chewable tablet and preparation method thereof | |
| CN105767886A (en) | Quick-frozen highland barley-fish noodles and preparation method thereof | |
| CN103053888A (en) | Method for preparing wax apple jelly | |
| CN102919648B (en) | Nutrient and health-care highland barley jelly and preparation method thereof | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN102160617A (en) | Cooked wheaten food containing fresh cooked persimmon ingredients and preparation process thereof | |
| CN109845930A (en) | A kind of low sugar is for food and drink material and preparation method thereof | |
| CN107259444A (en) | A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch | |
| CN104996857A (en) | Fermented blackberry jam | |
| CN104824545B (en) | A kind of preparation method of the big quarrel congee of convenient instant corn | |
| CN104770683B (en) | A kind of banana pea starch food and preparation method thereof | |
| CN108552440A (en) | A kind of Coix seed red bean fruit beverage and preparation method thereof | |
| CN101627816B (en) | Subsequent improvement on flavor endowing process method for konjak food and food thereof | |
| KR101771308B1 (en) | Manufacturing method for popped rice gangjeong of functional health | |
| CN103315298A (en) | Fruit-vegetable dietary fiber powder food and preparation method thereof | |
| CN106666033A (en) | High-fiber sweet potato leisure food and preparation method thereof | |
| CN107509781A (en) | A kind of processing method of potato cake | |
| CN109845976A (en) | A kind of delicate fragrance type vegetarian sausage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111228 Termination date: 20160527 |