Preparation method for whole-banana powder

Abstract

The invention discloses a preparation method for whole-banana powder, comprising the steps of green banana inspection, pretreatment, color protection, crush for pulping, enzymatic hydrolysis, centrifugation for separation, drying, screening, inspection and packaging and warehousing. The obtained banana powder is rich in resistant starch granules, with fine texture, pure color, and great nutritionand health care function. The appearance of the powder product is of the color between creamy white and light yellow, and is compact-structured crystalline particles; and the product tastes fine, is not astringent, doesn't absorb moisture, has good dispersibility, and can retain the original nutrition components. At the same time, the method provides new source for natural resistant starch granules, satisfying market demands and having broad developing prospect. The method uses the banana-skin-containing whole banana to produce the whole-banana powder, satisfying the market demands for natural active substances, improving the high-level utilization of banana powder, and providing a new ingredient for health food.

Description

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AI Technical Summary

Benefits of technology

This patented technology produces an improved type of flour called pure bamboo sugar that contains less calorie sugars while maintaining its taste like milk or yogurt. Its particles are tiny and have smooth texture without any cracks during manufacturing processes. These characteristics make them ideal for use in various industries such as medicine, cosmetic products, and other applications where they help improve their quality control over raw materials used therein.

Problems solved by technology

This patented technical problem addressed in this patents relates to the difficulty of extracting pure vegetable juice containing specific substance called “resistive starch” due to its complex structure and poor taste sensory characteristics. Current methods involve manual extraction, resulting in inconsistently good productivity rates and reduced consumer acceptability. There is thus a demand for improved technologies for producing full bunch cherries without compromising the original texture and appearance of these plants.