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 banana crisps, comprising: step 1, cutting bananas into strips to obtain banana chips; step 2, using water at a temperature of 95°C to 100°C to blanch the bananas for 10 to 30 seconds, and then Cool down at a cooling rate of 10-16°C / min to 30°C-40°C, and then inject garlic juice into the banana. The garlic juice is made by crushing garlic into a powder of less than 200 mesh and adding 10 times the volume of water. Banana The mass ratio to garlic juice is 10:1; step 3, freeze the banana slices at a temperature of -70-80°C for 1h-3h, and then use 50°C-70°C with a mass concentration of 40%-60% Immersing in maltose syrup solution for 3h to 8h; step 4, drying the banana slices treated in step 3; step 5, puffing the dried banana slices to obtain banana crisps, wherein the puffing and drying conditions are: The puffing temperature is 90-100°C, the puffing pressure is 0.2-0.3MPa, the stagnation time is 8-10min, the puffing times are 3-5 times, the evacuation temperature is 65-95°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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