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A kind of method for preparing banana chips rich in resistant starch at low temperature

A technology of banana slices and low temperature, applied in the fields of food science, preservation of fruits/vegetables and food ingredients by dehydration, etc., can solve the problems of neglecting the function of retaining nutrients and the shelf life of products is not long, so as to prolong the sensory properties and storage period, Improved texture and taste, easy storage effect

Active Publication Date: 2017-07-28
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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, while ignoring the retention of nutrients and functionality in the product, and the shelf life of the final product is not long

Method used

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Embodiment Construction

[0024] Preferred embodiments of the present invention are described below, and it should be understood that the preferred embodiments described here are only used to illustrate and explain the present invention, and are not intended to limit the present invention.

[0025] This invention is clearly a method for preparing banana slices rich in resistant starch at low temperature, comprising the following steps:

[0026] (1) Raw material: select fresh, no damage by diseases and insect pests, no mechanical damage, seven ripe green plantains as raw material;

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

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

[0029] (4) Drying: put the banana slices after color protection into a low-dew point low-temperature dryer, set the dew point to 7°C, and dry at a drying temperature of 40°C;

[0030] (5) Film coating: the dried b...

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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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23B7/16
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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