Preparation method of natural banana spice

Abstract

The invention discloses a preparation method of natural banana spice. The preparation method comprises the following steps that a whole washed banana is subjected to microwave enzyme deactivation and mashed into thick liquid; pectinase, cellulose and beta glucosidase are added to the obtained thick banana liquid, the mixture is stirred and reacts for 30-120 min at the temperature ranging from 40 DEG C to 50 DEG C, and banana syrup is obtained after enzymolysis is conducted; the banana syrup subjected to enzymatic hydrolysis is filtered centrifugally, and centrifugate is obtained; acid proteinase is added into the centrifugate to be subjected to enzymolysis and clarification at the temperature ranging from 34 DEG C to 36 DEG C for 30-90 min; the obtained matter is subjected to instant enzyme deactivation at the superhigh temperature and then is subjected to sterile filling and sealing, and the liquid natural banana spice is obtained. The natural banana spice has rich, pure and mellow banana flavor, and can be applied to flavor allocation and directly used for food charging.

Description

technical field

[0001] The invention belongs to the technical field of food ingredients, in particular to a preparation method of natural banana spice. Background technique

[0002] With the development of food science and technology, biotechnology engineering is widely used in food. Among them, the application of enzyme technology in food processing has been relatively mature. Enzyme technology has the advantages of strong specificity, mild reaction, high safety, and can improve production efficiency. Therefore, it is very in line with the development ideas of the food industry and provides a healthier, environmentally friendly, safer and more effective solution for food processing. Enzyme technology can not only improve food processing technology, but also improve food quality, such as improving food texture, color, flavor, storage stability, etc. Among them, there have been many reports on the improvement of food flavor by enzyme technology. Enzymes that affect the fla...