Method for preparing banana chips rich in resistant starch at low temperature

A technology of resistant starch and banana slices, which is applied in food preparation, food science, and preservation of fruits/vegetables through dehydration, etc. It can solve the problems of short shelf life of products, ignoring the function of nutrient retention, etc., to improve texture and taste, The effect of prolonging sensory properties and storage period and low cost

Active Publication Date: 2015-05-06
FOSHAN UNIVERSITY
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  • Application Information

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Problems solved by technology

The above banana chips are all made of ripe bananas, focusing on the color, sensory or water-rich properties of the product, w

Method used

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Example Embodiment

[0024] The preferred embodiments of the present invention are described below. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0025] The present invention is a method for preparing banana slices rich in resistant starch at low temperature, including the following steps:

[0026] (1) Raw material: Choose fresh, no pests, no mechanical damage, and seven mature green plantains as raw materials;

[0027] (2) Slicing: cut into 2mm thick slices after peeling;

[0028] (3) Color protection: immerse the above-mentioned slices in a composite color protection solution of 0.1% Vc and 0.2% citric acid for 8 minutes;

[0029] (4) Drying: Put the color-protected banana slices into a low dew point and low temperature dryer, set the dew point to 7°C and the drying temperature to 40°C for drying;

[0030] (5) Coating: The dried banana slices are coated with a solution...

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Abstract

The invention discloses a method for preparing banana chips rich in resistant starch at low temperature. The method comprises the following steps: (1) selecting raw materials: selecting green bananas as raw materials; (2) slicing: peeling and then cutting the green bananas into slices with thicknesses of 1.5-2mm; (3) performing colour protection: soaking the slices in a composite colour protection liquid for 5-10min; (4) drying: placing the banana slices in a low-dew-point and low-temperature dryer; (5) coating: coating the dried banana slices by a solution; (6) performing secondary drying: placing the coated banana slices into the low-dew-point and low-temperature dryer again and drying for 1-2h; (7) packaging: carrying out nitrogen-filled packaging on the secondarily dried banana slices; and (8) performing storage: storing the packaged products at a normal temperature. The method disclosed by the invention takes the green bananas as the raw materials, and aims at furthest reserving nutrient substances in the products, in particular, resistant starch, and the health functions of the products are realized; meanwhile, the characteristics of sufficient raw materials, low cost and easiness to storage of the green bananas are combined, thus the banana chips are good in economic benefit prospect.

Description

technical field [0001] The invention relates to a low-temperature method for preparing banana slices rich in resistant starch, which belongs to the field of agricultural product processing. Background technique [0002] Known as the "new king of fruits", banana has many physiological functions such as laxative, improving immunity, anti-cancer and anti-tumor, cardiovascular protection, anti-oxidation, and treatment of depression. Plantain (Musax paradisiaca L.) is one of the four types of bananas (banana, plantain, pink banana and dragon tooth banana). Apricot yellow, soft, sweet and slightly sour, rich in fiber, rich in anti-cancer and anti-cancer substances, and has certain nutritional and health functions. The resistant starch content in green bananas reaches 60%, the sugar content is less than 3%, the pectin content is low, and the processing and storage conditions are low; while the ripe bananas eaten by people have more than 60% sugar content, the starch content is les...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23B7/16A23L19/00
CPCA23B7/02A23B7/16A23V2002/00A23V2250/032A23V2250/264A23V2250/511A23V2250/5118
Inventor 白永亮温海祥杨公明程永霞
Owner FOSHAN UNIVERSITY
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