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Musa nana chips and processing method thereof

A technology of banana chips and a processing method, which is applied in the directions of food forming, food science, preservation of fruits/vegetables by dehydration, etc., can solve the problems of perishable and difficult preservation of bananas, etc., and achieves pleasant fragrance, convenient carrying, and puffing degree. good effect

Inactive Publication Date: 2017-07-07
刘喜丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, bananas are perishable and difficult to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A processing method for banana chips, comprising the steps of:

[0041] Step 1, cutting the bananas into strips with a length of 5 cm and a thickness of 0.5 cm to obtain banana slices;

[0042] Step 2: Blanch the bananas with water at a temperature of 100°C for 30 seconds, then cool down to 40°C at a cooling rate of 16°C / min, and then inject garlic juice into the bananas. The garlic juice is crushed into a powder of less than 200 mesh After adding 10 times the volume of water, the mass ratio of banana to garlic juice is 10:1;

[0043] Step 3, freezing the banana slices at -80°C for 3 hours, and then soaking them in a maltose syrup solution with a mass concentration of 60% at 70°C for 8 hours;

[0044] Step 4, drying the banana slices processed through step 3;

[0045] Step 5, puffing the dried banana slices to obtain banana crisps, wherein the puffing and drying conditions are as follows: puffing temperature is 100°C, puffing pressure is 0.3MPa, stagnation time is 10m...

Embodiment 2

[0047] A processing method for banana chips, comprising the steps of:

[0048] Step 1. Cut the bananas into strips with a length of 3 cm and a thickness of 1 cm to obtain banana slices;

[0049] Step 2: Blanch the bananas with water at a temperature of 95°C for 10 seconds, then cool down to 30°C at a cooling rate of 10°C / min, and then inject garlic juice into the bananas. The garlic juice is crushed into a powder of less than 200 mesh After adding 10 times the volume of water, the mass ratio of banana to garlic juice is 10:1;

[0050] Step 3, freezing the banana slices at -70°C for 1 hour, and then soaking them in a maltose syrup solution with a mass concentration of 40% at 50°C for 3 hours;

[0051] Step 4, drying the banana slices processed through step 3;

[0052]Step 5, puffing the dried banana slices to obtain banana crisps, wherein the puffing and drying conditions are as follows: puffing temperature is 90°C, puffing pressure is 0.2MPa, stagnation time is 8min, puffing...

Embodiment 3

[0054] A processing method for banana chips, comprising the steps of:

[0055] Step 1. Cut the banana into strips with a length of 4cm and a thickness of 0.8cm to obtain banana slices;

[0056] Step 2: Blanch the bananas with water at a temperature of 100°C for 20 seconds, then cool down to 35°C at a cooling rate of 13°C / min, and then inject garlic juice into the bananas. The garlic juice is crushed into a powder of less than 200 mesh After adding 10 times the volume of water, the mass ratio of banana to garlic juice is 10:1;

[0057] Step 3, freezing the banana slices at -75°C for 2 hours, and then soaking them in a maltose syrup solution with a mass concentration of 50% at 60°C for 5.5 hours;

[0058] Step 4. Dry the banana slices treated in step 3; the drying includes the following steps: first, dry with hot air at 80°C for 4 hours, then dry with microwave at 400W for 25 minutes, and finally place at 2°C for 6 hours .

[0059] Step 5: Extrude the dried banana slices to o...

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Abstract

The invention discloses a processing method of musa nana chips. The processing method comprises the following steps of step I, cutting musa nana into bar-shaped musa nana so as to obtain musa nana slices; step II, blanching the musa nana slices with water of which the temperature is 95-100 DEG C for 10-30s, then reducing the temperature of the blanched musa nana to 30-40 DEG C at the temperature reduction speed of 10-16 DEG C / min, and injecting garlic juice into the musa nana slices after temperature reduction, wherein the garlic juice is prepared through the steps of smashing garlic into garlic powder smaller than 200 meshes and adding water of which the volume is 10 times of that of the garlic powder, and the mass ratio of the musa nana slices to the garlic juice is 10 to 1; step III, freezing the musa nana slices at the temperature being minus 70 to minus 80 DEG C for 1-3h, and then macerating the frozen musa nana slices with a malt syrup solution for 3-8h, wherein the temperature of the malt syrup solution is 50-70 DEG C, and the mass concentration of the malt syrup solution is 40-60%; step IV, drying the treated musa nana slices obtained in the step III; and step V, performing puffing treatment on the dried musa nana slices so as to obtain the musa nana chips, wherein the puffing and drying conditions include that the puffing temperature is 90-100 DEG C, the puffing pressure is 0.2-0.3MPa, the stagnation time is 8-10min, the puffing number of times is 3-5, the evacuation temperature is 65-95 DEG C, and the evacuation time is 1-2h.

Description

technical field [0001] The invention relates to a banana crisp and a processing method thereof. Background technique [0002] Banana (scientific name: Musa nana Lour.) Musa family Musa plant, also refers to its fruit. It is widely cultivated and eaten in tropical areas. Savory and nutritious, bananas are harvested year-round and are also valued in temperate regions. Bananas contain a variety of trace elements and vitamins, which can help muscles relax, make people happy physically and mentally, and have a certain weight loss effect. However, bananas are perishable and difficult to preserve. Dried fruits and vegetables are loved by many consumers because they are easy to preserve, nutritious and delicious, and can be eaten as both snacks and staple foods. How to make a dried banana that does not have a strong smell and can still maintain the nutritional value of bananas is an important way to expand its sales. Contents of the invention [0003] An object of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/30A23L29/30A23P30/32A23B7/02A23L5/41
CPCA23B7/02A23V2002/00
Inventor 刘喜丹
Owner 刘喜丹
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