Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration

An ultra-fast freezing, liquid immersion technology, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, application, food preservation, etc., to achieve the effect of delicate taste, appearance preservation, and loss avoidance

Inactive Publication Date: 2012-08-01
杨公明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The development of natural ice crystal bananas and the deep processing and utilization of bananas can achieve product value-added and improve the high-level utilization of bananas. The market prospect is very good, and no relevant technical reports have been seen so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Banana raw material processing: select ripe and plump bananas, remove pests and rotten bananas, wash the surface of bananas with tap water, then soak them in 0.7mg / L ozone water for 10 minutes for disinfection, take them out, wash them with running water, and dry them with cold wind;

[0020] b. Peeling bananas: peel off the bananas with special tools for disinfection, and keep the pulp;

[0021] c. Banana color protection: soak the banana pulp in a mixture of VC and 2-4‰ citric acid in a weight ratio of 1:1 for 1 min to protect the color;

[0022] d. Vacuum packaging of bananas: select packaging bags, and vacuum-pack the banana pulp after color protection. The vacuum degree is 0.085MPa. During the packaging process, the vacuum degree should not be too high or too low. Affect the ultra-fast freezing effect;

[0023] e. Banana pre-cooling: put the packaged banana pulp in a 0°C freezer for 4 hours, so that the center temperature of the banana pulp reaches 2°C to avoid...

Embodiment 2

[0027] a. Banana raw material processing: select ripe and plump bananas, remove pests and rotten bananas, wash the surface of bananas with tap water, then soak them in 0.1% potassium permanganate solution for 15 minutes for disinfection, take them out, wash them with running water, and dry them with cold wind ;

[0028] b. Peeling bananas: peel off the bananas with special tools for disinfection, and keep the pulp;

[0029] c. Banana color protection: soak banana pulp in a mixture of VC and 2-4‰ citric acid in a weight ratio of 1:1 for 2 minutes to protect the color;

[0030] d. Vacuum packaging of bananas: select a packaging bag, and vacuum-pack the banana pulp after color protection. The vacuum degree is 0.09MPa. During the packaging process, the vacuum degree should not be too high or too low. Ultra-fast freezing effect;

[0031] e. Banana pre-cooling: put the packaged banana pulp in 0°C ice water for 5 hours, so that the central temperature of the banana reaches 2°C, to ...

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PUM

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Abstract

The invention discloses a method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration. The technical scheme comprises processing banana raw materials, peeling to maintain pulp, protecting color of the pulp, packing in vacuum mode, precooling at the temperature of 2 DEG C, overspeed refrigerating at the temperature of -18 DEG C, manufacturing crystal bananas and freezing to store at the temperature of -19 DEG C. The method adopts liquid soaking type overspeed refrigeration technology in liquid cold transfer mode. Compared with generally-used tunnel type speed refrigeration technology in air cold transfer mode, refrigeration speed is quicker by more than 4 times. The method can pass the maximum crystal generation zone in shortest time, thereby enabling small and various crystals to be formed inside and outside cells, resolving the problem of flavor loss and brown stain of bananas, enabling the problem of traditional deep processing of bananas to be resolved, and opening up new ways of deep processing of bananas. The natural crystal bananas prepared in the method are not thermally treated so as to be off-white color in appearance, fine in taste and capable of maintaining all nutrition of edible parts of natural bananas. The preparation method is the best processing method for deep processing of bananas at present.

Description

technical field [0001] The invention relates to a method for preparing cold food, in particular to a method for preparing natural ice crystal bananas by liquid immersion ultra-fast freezing, and belongs to the technical field of food processing. Background technique [0002] Fruits and vegetables can be processed in various forms. With the enhancement of people's awareness of health care, more and more people prefer processed products that can retain the nutritional quality, flavor and texture of the original fruits and vegetables. Quick-freezing storage and preservation can minimize the water consumed by biochemical changes. It is the first choice for long-term food storage, and it is internationally recognized as the best food storage and preservation technology. [0003] Banana is a tropical and subtropical characteristic fruit, rich in nutrition, sweet and glutinous, fragrant and delicious, and widely loved. Banana fruit is rich in carbohydrates, less in protein, and ex...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04
Inventor 杨公明余铭陈海强岳希举黄志强崔静张全凯
Owner 杨公明
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