Method for preventing banana pulp from browning

A banana and pulp browning technology, which is applied in application, food preparation, food science, etc., can solve the problems of large equipment investment and uncontinuous production, and achieve the effects of simple equipment, no browning reaction, and low processing cost

Inactive Publication Date: 2015-01-28
合浦果香园食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rapid freezing of bananas requires a large investment in equipment and uncontinuous production, which is generally unaffordable for small and medium-sized enterprises.

Method used

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  • Method for preventing banana pulp from browning

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Effect test

Embodiment Construction

[0020] Such as figure 1 As shown, a motor 2, a screw pump 3 and a coil heat exchanger 5 are installed and fixed on the base 1 respectively. This is how the invention works:

[0021] (1) Feeding: quickly add peeled bananas to 12°BX sugar water. At this time, the weight ratio of sugar water to bananas is 6:4. At this time, start the motor 2 to drive the screw pump 3 to work, and then dip the Bananas in sugar water and sugar water are put into the screw pump 3 in the feeding hopper 4 at the same time, and the rotation of the screw pump 3 pushes the input bananas forward, and crushes the bananas into a pulp while pushing;

[0022] (2) Enzyme elimination: Steam enters the coil heat exchanger 5 from the steam inlet 7, so that the temperature in the coil heat exchanger 5 is constant at 100-120°C. At this time, driven by the screw pump 3, the The banana pulp is sent into the coil heat exchanger 5, and the banana pulp is pushed to the material outlet 8 under the action of the screw p...

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PUM

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Abstract

The invention discloses a method for preventing banana pulp from browning. During deep banana processing, bananas can be oxidized to cause browning very easily, and further the loss of color, fragrance and taste is caused. Therefore, preventing browning during the banana processing is very important. The method provided by the invention achieves the purposes of enzyme deactivation and browning prevention through the procedures of batch charging, enzyme deactivating, pulping, filtering, sterilizing and bulking. The entire banana pulp processing process is performed in a sealed state, the banana pulp is not in contact with air, on one aspect, browning reaction cannot be easily caused under an anaerobic condition, on the other aspect, enzymatic browning inactivation is achieved, and the browning reaction is stopped fundamentally. During the processing, the bananas quickly enter into a coil heat exchanger under the pushing of a screw pump to be heated to reach a temperature of 100 to 120 DEG C, and the temperature is kept for 5 to 6 minutes, therefore, a color-protecting effect is played. The method provided by the invention can achieve high efficiency and continuous scale production under a state of not adding any protective agents.

Description

technical field [0001] The invention relates to a method for preventing browning of banana pulp, belonging to the technical field of fruit processing. Background technique [0002] The production process of banana pulp must go through the beating process. Since the inner cavity of the beating machine is connected to the air, the bananas have the opportunity to fully contact with the air during the beating process in the beating machine, and are quickly oxidized, resulting in browning. The banana pulp not only changes in color, but also in flavor, and the color, aroma and taste are all lost. Therefore, in the processing of banana pulp, anti-browning is a very critical link, which is related to the quality of banana pulp. At present, there are mainly four anti-browning technologies used by domestic food companies in the production of banana pulp: [0003] 1. Method of adding color-protecting agent: Commonly used color-protecting agents include Vc, citric acid, L-cysteine, sod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/27A23L1/212A23L5/40A23L19/00
CPCA23L5/40A23L19/00
Inventor 满桂富庞家仁李乃安冼锦军林耀云梁胜超
Owner 合浦果香园食品有限公司
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