Method for preparing banana juice

Abstract

The invention relates to the field of fruit processing, and discloses a method for preparing banana juice. The method comprises the following steps of: blanching banana fruits, crushing, securing colors, heating to the temperature of between 85 and 95 DEG C, keeping the temperature for 25 to 50 seconds, cooling quickly, and pulping to obtain banana pulp; adding complex enzyme in amount which is 0.05 to 0.09 percent of the mass of the banana pulp, stirring at the temperature of between 42 and 48 DEG C under the condition of ultrasonic waves and under the condition that the pH value is between 4.5 and 4.8, and adding amylase in amount which is 0.002 to 0.02 percent of the mass of the banana pulp, and stirring at the temperature of between 60 and 80 DEG C; and inactivating the enzyme, centrifugating, extracting supernate, and filtering to obtain filter liquor, namely the banana juice. In the preparation method, the banana pulp is subjected to enzymolysis by utilizing the complex enzyme and the amylase and combining the ultrasonic technology, so that the banana juice of which the content of polypeptides and polysaccharides can be obtained, and the juicing rate of the banana juice is improved simultaneously.

Description

technical field [0001] The invention relates to the field of fruit processing, in particular to a method for preparing banana juice. Background technique [0002] Banana belongs to the genus Musa of the family Musaceae. The fruit is sweet, soft, and has a smooth taste. It is one of the "four major fruits" in the world and the tropical fruit with the highest yield in my country. It can be harvested in four seasons, and the source is stable and abundant. In the banana fruit, due to the rich content of protein, sugar, vitamins, calcium, phosphorus, iron, etc., it has the effects of clearing away heat and detoxifying, diuretic, reducing swelling, laxative, and lowering blood pressure. It is suitable for treating constipation, polydipsia, Drunkenness, hemorrhoids and other diseases. Therefore, bananas are deeply loved by consumers all over the world for their unique flavor and high nutritional value. [0003] Although fresh banana fruit is rich in nutrition, banana is a typical...

AI Technical Summary

Problems solved by technology

[0004] However, bananas contain more pectin, cellulose and starch. When banana juice is processed, they can not only react with biomacromolecules such as proteins and sugars, but also hinder the release of cell contents such as polypeptides and polysaccharides. , not conducive to the extraction of nutrients such as polypeptides and polysaccharides

The traditional pressing method simply uses mechanical crushing to extract juice, which cannot effectively decompose pectin, cellulose and starch, resulting in very little or no peptide and polysaccharide content in banana juice.

At this stage, it is reported that the enzyme method is used to process banana juice, but the enzyme used is only to decompose pectin, cellulose and starch initially. content

In addition, the juice yield of the traditional pressing method and the current enzymatic method is also low, which is not conducive to industrial production

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