Preparation method of vacuum freeze-dried banana product

A vacuum freeze-drying and banana technology, which is applied in food preparation, functions of food ingredients, food ingredients, etc., can solve problems such as browning, rotten pulp, and affecting consumers' appetite, so as to prevent browning and have good anti-oxidation effect Effect

Active Publication Date: 2014-08-27
福建立兴食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But bananas are prone to browning during processing, and the flesh in the center of bananas is very easy to turn black. When the proc...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for vacuum freeze-dried banana products, comprising the steps of:

[0021] 1) Remove the peel from the banana and take out the pulp;

[0022] 2) Banana pulp is evenly spread on the aluminum plate, the thickness is 5cm, the steam temperature is 121-125°C, the time is 150 seconds, and the material center temperature is ≥75°C;

[0023] 3) the pulp is cooled to room temperature;

[0024] 4) Configure mixed antioxidants, according to the mass ratio, the solution contains: according to the mass ratio, the solution contains: 0.3% iso-VC sodium, 0.2% tea polyphenols, 0.8% glucose, 1.3% dextrin;

[0025] 5) Soak the pulp in the mixed solution for 10s;

[0026] 6) Vacuum freeze-drying, its parameters are: plate thickness 3cm, vacuum degree of 80-100Pa, cold trap temperature of -30~-40°C, sublimation temperature of 50°C, time of 8 hours, vacuum degree of analytical drying process of 60- 80Pa, the drying temperature is 60°C, and the drying time is 6 hours. ...

Embodiment 2

[0028] A preparation method for vacuum freeze-dried banana products, comprising the steps of:

[0029] 1) Remove the peel from the banana and take out the pulp;

[0030] 2) Banana pulp is evenly spread on the aluminum plate, the thickness is 3cm, the steam temperature is 121-125°C, the time is 120 seconds, and the material center temperature is ≥75°C;

[0031] 3) the pulp is cooled to room temperature;

[0032] 4) Configure mixed antioxidants, according to the mass ratio, the solution contains: 0.2% sodium iso-VC, 0.3% tea polyphenols, 0.6% glucose, 1.5% dextrin, effectively preventing browning of banana pulp;

[0033] 5), soaking the pulp in the mixed solution for 15s;

[0034] 6) Vacuum freeze-drying, its technical parameters are: plate thickness 2-3cm, vacuum degree 80-100Pa, cold trap temperature -30~-40℃, sublimation temperature 40℃, time 10 hours, analysis of vacuum degree in drying process The temperature is 60-80Pa, the drying temperature is 50-60℃, and the drying t...

Embodiment 3

[0036] A preparation method for vacuum freeze-dried banana products, comprising the steps of:

[0037] 1) Remove the peel from the banana and take out the pulp;

[0038] 2) Banana pulp is evenly spread on the aluminum plate, the thickness is 3-5cm, the steam temperature is 121-125°C, the time is 120-150 seconds, and the material center temperature is ≥75°C;

[0039] 3) the pulp is cooled to room temperature;

[0040] 4) Configure mixed antioxidants. According to the mass ratio, the solution contains: 0.5% sodium iso-VC, 0.1% tea polyphenols, 1.0% glucose, and 1.5% dextrin, which can effectively prevent browning of banana pulp;

[0041] 5), soaking the pulp in the mixed solution for 12s;

[0042] 6) Vacuum freeze-drying, its technical parameters are: plate thickness 2.3cm, vacuum degree of 80-100Pa, cold trap temperature of -30~-40°C, sublimation temperature of 45°C, time of 9 hours, vacuum degree of analytical drying process is 60-80Pa, the drying temperature is 56°C, and t...

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Abstract

The invention discloses a preparation method of a vacuum freeze-dried banana product. The preparation method comprises the following steps: 1) removing fruit peels of bananas, and taking out fruit flesh; 2) evenly laying the banana fruit flesh on an aluminum plate with the thickness of 3 to 5 cm, the steam temperature of 121 to 125 DEG C, the time of 120 to 150 seconds and the material central temperature of not less than 75 DEG C; 3) cooling the fruit flesh to the room temperature; 4) preparing a mixed solution, wherein according to the mass ratio, the solution contains 0.2 to 0.5% of iso-VC sodium, 0.1 to 0.3% of tea polyphenols, 0.6 to 1.0% of glucose, and 1.0 to 1.5% of dextrin; 5) soaking the fruit flesh in the mixed solution for 10 to 15 s; and 6) carrying out vacuum freeze drying, wherein the technical parameters comprise the plate laying thickness is 2 to 3 cm, the vacuum degree is 80 to 100 Pa, the cryo-temperature is -30 to -40 DEG C, the sublimation temperature is 40 to 50 DEG C, the time is 8 to 10 hours, the vacuum degree of the vacuum drying process is 60 to 80 Pa, the drying temperature is 50 to 60 DEG C, and the time is 6 to 8 hours. The product is not browned in the production process, and is not browned within 30 minutes after be brewed with a soymilk product.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing vacuum freeze-dried banana products. Background technique [0002] Banana is a high-calorie fruit. According to analysis, the calorific value per 100 grams of pulp reaches 91 kcal. Bananas are also used as a staple food in some tropical regions. The nutritional value of banana pulp is quite high. Every 100 grams of pulp contains 20 grams of carbohydrates, 1.2 grams of protein, and 0.6 grams of fat; in addition, it also contains a variety of trace elements and vitamins. Among them, vitamin A can promote growth and enhance resistance to diseases, which is necessary to maintain normal fertility and vision; thiamine can resist beriberi, promote appetite, help digestion, and protect the nervous system; riboflavin can promote normal growth and development of the human body. development. In addition to stabilizing serotonin and melatonin, bananas ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/015A23L19/00A23L5/20
CPCA23L5/20A23L19/00A23V2002/00A23V2200/02A23V2200/048
Inventor 邹少强郭树松陈高飞
Owner 福建立兴食品股份有限公司
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