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Canned bananas and processing method thereof

A processing method and technology of plantains, applied in the field of canned plantains and its processing, can solve problems such as unacceptable to consumers, unsatisfactory appearance and taste, etc., and achieve the effect of easy digestion and absorption, balanced and comprehensive nutrition, and light orange-yellow color

Inactive Publication Date: 2014-04-30
张淑娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been cans made of plantains as raw materials in the market, which are not ideal in appearance and taste, and are difficult for consumers to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A canned plantain, the formula of which is: 350 parts of plantain, 75 parts of xylitol, 45 parts of foreign wine, 0.4 part of citric acid, 0.05 part of isoascorbic acid and 450 parts of water.

[0020] The processing method of present embodiment canned plantain, its steps are:

[0021] 1) Peel the plantains, add erythorbic acid, send them to a cutting machine to cut into pieces, and put them in boiling water for 15 seconds;

[0022] 2) Dissolve xylitol in 4 times its weight in water, adjust the pH to 4.0 with citric acid, and prepare syrup for later use;

[0023] 3) Take the plantains treated in step 1), add 50% by weight syrup prepared in step 2), stir evenly, inhale into a vacuum tank, and soften for 20 minutes under a vacuum of 650mmHg to obtain softened pulp;

[0024] 4) Mix the remaining syrup, remaining water and foreign wine to make a soup, heat it to 70°C, pour it into a jar with softened pulp, seal it, and sterilize it in a water bath at a temperature of 95°C ...

Embodiment 2

[0026] A canned plantain, the formula of which is: 500 parts of plantain, 80 parts of xylitol, 30 parts of foreign wine, 0.7 part of citric acid, 0.06 part of isoascorbic acid and 300 parts of water.

[0027] The processing method of present embodiment canned plantain, its steps are:

[0028] 1) Peel the plantains, add erythorbic acid, send them to a cutting machine to cut into pieces, and put them in boiling water for 20 seconds;

[0029] 2) Dissolve xylitol in 4 times its weight in water, adjust the pH to 4.2 with citric acid, and prepare syrup for later use;

[0030] 3) Take the plantains treated in step 1), add 40% by weight syrup prepared in step 2), stir evenly, inhale into a vacuum tank, and soften for 10 minutes under a vacuum of 700mmHg to obtain softened pulp;

[0031] 4) Mix the remaining syrup, remaining water and foreign wine to make a soup, heat it to 80°C, pour it into a jar with softened pulp, seal it, and sterilize it in a water bath at a temperature of 100°C...

Embodiment 3

[0033] A canned plantain, the formula of which is: 350 parts of plantain, 50 parts of xylitol, 60 parts of foreign wine, 0.5 part of citric acid, 0.01 part of isoascorbic acid and 600 parts of water.

[0034] The processing method of present embodiment canned plantain, its steps are:

[0035] 1) Peel the plantains, add erythorbic acid, send them to a cutting machine to cut into pieces, and put them in boiling water for 10 seconds;

[0036] 2) Dissolve xylitol in water twice its weight, adjust the pH to 3.8 with citric acid, and prepare syrup for later use;

[0037] 3) Take the plantains treated in step 1), add 60% by weight syrup prepared in step 2), stir evenly, inhale into a vacuum tank, and soften for 30 minutes under a vacuum of 600mmHg to obtain softened pulp;

[0038] 4) Mix the remaining syrup, remaining water and foreign wine to make a soup, heat it to 60°C, pour it into the jar with softened pulp, seal it, and sterilize it in a water bath at 90°C for 30 minutes, then...

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PUM

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Abstract

The invention discloses canned bananas and a processing method thereof. The formula of the canned bananas comprises 200-500 parts of bananas, 50-100 parts of xylitol, 30-60 parts of imported wine, 0.1-0.7 part of citric acid, 0.01-0.1 parts of erythorbic acid and 300-600 parts of water. The production method comprises the following steps: (1) pretreating the bananas; (2) dissolving the xylitol by adding water, and adjusting pH value to 3.8-4.2 by using the citric acid, thus obtaining syrup; (3) adding 10wt%-60wt% of syrup prepared in the step (2) to the treated bananas, and softening, thus obtaining softened pulp; and (4) preparing soup by using the balance of raw materials, heating to 60-80 DEG C, pouring into cans for softening pulp, sealing, sterilizing, and cooling to room temperature, thus obtaining the canned bananas. The bananas and the imported wine are used as main raw materials of the canned bananas; the preparation method is simple; and the prepared canned bananas are nutrient-rich and unique in flavor and have moderate sour and sweet and fruit aroma of the bananas and emit light mellow fragrance.

Description

technical field [0001] The invention relates to a processing method of canned fruit, in particular to a canned plantain and a processing method thereof. Background technique [0002] Musa is an important plant resource in tropical and subtropical regions. Cultivated plantains are one of the famous fruits in tropical and subtropical regions, and can also be used as food substitutes. It is rich in protein, fat, dietary fiber and a large amount of water-soluble plant fiber, etc. It is a high-potassium food, and the content of magnesium is also very rich. It has the effects of preventing blood pressure rise and muscle spasm, maintaining normal blood pressure and heartbeat, eliminating fatigue, and laxative effect. In recent years, my country has vigorously developed the plantain planting industry, and the total annual output of plantain fruits in the country has continued to expand. As a typical tropical and subtropical fruit, plantains have outstanding characteristics such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L33/00A23L19/09A23V2002/00A23V2250/6422A23V2250/08A23V2250/032
Inventor 张淑娟
Owner 张淑娟
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