Method for preparing bananas powder with good recovery properties of water and non-agglomeration

A banana powder and rehydration technology, applied in food preparation, application, food science, etc., can solve the problems of undefined packaging methods, environmental conditions, air flow humidity, undisclosed pectin treatment methods in bananas, dehumidified air cooling banana powder, etc. , to achieve the effect of avoiding light oxidation browning, good color protection effect, and maintaining color

Inactive Publication Date: 2008-05-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But do not disclose the processing method of pectin in the banana, and contain about 1~3% pectin substance in the banana, if not handled well, can influence the effect of spraying, and increase the difficulty of spraying, even can't carry out spraying, even if After spraying, the obtained banana powder is also easy to agglomerate, and the rehydration property is poor. This technology does not disclose the use of dehumidified air to cool the banana powder during the spraying process, and does not specify the packaging method, packaging environmental conditions, and packaging airflow humidity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The first step is to peel the bananas, and immediately put the pulp into 1.00% sodium bisulfite solution to soak for 10 minutes, then keep it warm for 10 minutes at 90 ° C ~ 100 ° C, the ratio of water to material is 1: 1, quickly cool to room temperature, and use high pressure shear type emulsifier;

[0028] In the second step, add 0.2% VC and 0.3% citric acid solution of banana pulp mass to the banana juice to adjust the pH to 4.0, heat up to 55°C, and carry out controlled enzymolysis with 0.1% pectinase of banana pulp mass for 30 minutes , and then keep warm at 95°C for 10 minutes;

[0029] The third step is to add 5.0% cornstarch, 3.0% β-cyclodextrin, 5.7% sugar powder and 1.75 times water to the banana juice after enzymolysis, and carry out secondary homogenization, primary The homogeneous pressure is 18MPa, and the secondary homogeneous pressure is 2.0MPa.

[0030] The fourth step is to carry out pressure spray drying on the homogenized banana juice, the inlet a...

Embodiment 2

[0033] The first step is to peel the bananas, and immediately put the pulp into 1.25% sodium bisulfite solution to soak for 5 minutes, then keep it warm at 90°C for 10 minutes, the ratio of water to material is 2:1, quickly cool to room temperature, and use a high-pressure shear emulsifier Stir;

[0034] The second step is to add 0.4% VC of banana pulp quality, 0.2% citric acid to adjust pH to 4.0 in the banana juice, be warming up to 45 ℃, carry out controllable enzymolysis with 0.3% pectinase of banana pulp quality for 20 minutes, after Incubate at 95°C for 10 minutes;

[0035] The third step is to add 10% cornstarch and 1.0% β-cyclodextrin, 5.7% sugar powder and 1.75 times water to the banana juice after enzymolysis, and carry out secondary homogenization, primary The homogeneous pressure is 20MPa, and the secondary homogeneous pressure is 2.0MPa.

[0036] The fourth step is to carry out pressure spray drying on the homogenized banana juice, the inlet air temperature is 1...

Embodiment 3

[0039] The first step is to peel the bananas, and immediately put the pulp into 1.00% sodium bisulfite solution to soak for 10 minutes, then keep it warm at 90°C for 10 minutes, the ratio of water to material is 2:1, quickly cool to room temperature, and use a high-pressure shear emulsifier Stir;

[0040] The second step is to add 0.50% VC of banana pulp quality, 0.20% citric acid to adjust pH to 4.5 in the banana juice, be warming up to 50 ℃, carry out controllable enzymolysis with 0.2% pectinase of banana pulp quality for 25 minutes, use Incubate at 95°C for 10 minutes;

[0041] The third step is to add 6.0% cornstarch and 2.5% beta-cyclodextrin, 3.0% powdered sugar and 1.5 times of water to the banana juice after the enzymolysis, and carry out secondary homogenization. The first-stage homogeneous pressure is 20MPa, and the second-stage homogeneous pressure is 20MPa.

[0042]The fourth step is to carry out pressure spray drying on the homogenized banana juice, the inlet ai...

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PUM

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Abstract

The invention discloses a preparation method of banana powder with good rehydration characteristic and being not easy to agglomerate. The method makes banana flesh into the banana powder through procedures of color protection, thermal sterilization, controllable enzymatic hydrolysis technology, preparation, high speed shearing emulsification, secondary homogenization, high pressure spraying and drying, package with air-flow racking machine, and so on. Color protection with sodium bisulfite solution is carried out to the banana promptly after being peeled off skin, sterilization is made with hot water, then preparation is made by adding into VC, citric acid and water based on proportion, jordaning is carried out with a colloid mill after pulping, enzymatic hydrolysis is carried out with pectase, amylum, Beta-cyclodextrine, powdered sugar and water are carried out for a secondary preparation and a secondary homogenization, finally the banana powder is sprayed, dried and packed with aluminum-plastic promptly after being cooled. During the preparation process of the banana powder, no other filling agent is added except color protection agent and dispersant. The banana powder is characterized by good color, fluidity and rehydration characteristic, being easy to be stored and transported, etc.

Description

technical field [0001] The invention relates to the preparation of banana powder, in particular to a preparation method of banana powder with good rehydration property and not easy to agglomerate. Background technique [0002] Banana pulp is soft, fragrant and refreshing, and it is a fruit with high nutritional value. According to analysis, 100 grams of banana pulp contains 78 grams of water, 0.25 mg of carotene, 0.02 mg of vitamin B, 6 mg of vitamin C, 1.2 grams of protein, 0.6 grams of fat, 20 grams of carbohydrates, 10 mg of calcium, 35 mg of phosphorus, 0.8 mg of iron and 472 mg of potassium, also contains trace amounts of vitamin B2, vitamin B5, sodium, zinc and other substances needed by the human body. [0003] Since 2001, the sales price of bananas has been relatively low, once falling below 0.2 yuan per kilogram. The annual output of bananas in my country is increasing year by year. In 2004, the total output of bananas exceeded 6 million tons, accounting for 47% o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 刘冬梅吴晖余以刚
Owner SOUTH CHINA UNIV OF TECH
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