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Banana peel beverage and preparation method thereof

A technology for banana peels and beverages, applied in the field of food processing, can solve the problems of unfavorable enterprises in large-scale production, long storage time, easy delamination, expensive equipment, etc., and achieves the effects of protecting nutrients, natural nutrients and low cost.

Inactive Publication Date: 2017-08-22
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beverage prepared by this method is turbid, and it is easy to separate after a long time of storage, which will make consumers mistakenly think that the beverage has deteriorated
In 2015, Zheng Xiaoyan of Hainan University published a research on the process of ultrasonic dispersion combined with high-pressure cooking to prepare banana peel dietary fiber, which requires expensive equipment and complicated operation of ultrasonic technology, which is not conducive to large-scale production of enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Choose 245g of banana peels without browning or a few spots on the outside.

[0028] 2. Preparation of color protection solution: Add 4.5g of food grade anhydrous citric acid into 1500ml of water and boil, and measure the pH to 3 with precision pH test paper.

[0029] 3. After the color-protecting solution in step 2 boils, put the banana peels in, keep boiling for 2 minutes, remove the banana peels and dry the water to get the color-protecting banana peels.

[0030] 4. Add 980ml of cold boiled water into the beater according to the mass ratio of banana peel: water = 1:4 for color protection, and perform beating treatment for 4 minutes to prepare banana peel pulp.

[0031] 5. The banana peel pulp was weighed to 1225g, and the pH was adjusted to 4.6 with citric acid. Activate 0.245g of pectinase and 0.245g of cellulase with 5ml of 48°C water for 15min, add to banana peel pulp and stir well, place in a water bath at 47°C for 2h, then place in a boiling water bath under...

Embodiment 2

[0038] 1. Choose 300 grams of banana peels without browning or a few spots on the outside.

[0039] 2. Preparation of color protection solution: add 6.3g food grade anhydrous sodium citrate to 1800ml water, the pH is 2.8 as measured by precision pH test paper, and boil.

[0040] 3. Soak the banana peel in the color-protecting solution at 100°C for 4 minutes, remove the banana peel and dry it to obtain the color-protecting banana peel.

[0041] 4. Add 900ml of cold boiled water into the beater according to the mass ratio of banana peel: water = 1:3 for color protection, and perform beating treatment for 2 minutes to obtain banana peel pulp.

[0042] 5. Weigh the banana peel pulp to 1200g, adjust the pH to 4.3 with sodium citrate, add 0.300g of pectinase and 0.300g of cellulase to 5ml of 43°C water, activate it for 20min, add it to the banana peel pulp and stir well , placed in a water bath at 45°C for 4 hours, placed in a boiling water bath for 12 minutes under normal pressure...

Embodiment 3

[0048] 1. Choose 300 grams of banana peels without browning or a few spots on the outside.

[0049] 2. Preparation of color protection solution: add 6.2g food grade anhydrous potassium citrate to 1800ml water, the pH measured by precision pH test paper is 2.9, and boil.

[0050] 3. Soak the banana peel in the color protection solution at 100°C for 3 minutes.

[0051] 4. After taking out the banana peel and drying the water, add 900ml of cold boiled water into the beater according to the mass ratio of banana peel: water = 1:3 and perform beating treatment for 2 minutes to obtain banana peel pulp.

[0052] 5. After the banana peel pulp is weighed to 1200g, the pH is adjusted to 4.8 with potassium citrate, and then the banana peel pulp is evenly divided into two parts, each part is 600g. Treatment of the first part: 0.120g of pectinase and 0.240g of cellulase were activated with 3ml of 45°C water for 20 minutes, then added to the banana peel pulp, stirred evenly, and placed in a...

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PUM

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Abstract

The invention discloses a preparation method of a banana peel beverage, comprising the following steps: firstly, preparing a color-protection solution, applying a color-protection treatment to banana peel and pulping to prepare banana peel pulp; uniformly mixing the banana peel pulp and a compound enzyme solution for activation of pectinase and cellulose, and placing the mixture into a constant temperature water bath for enzymolysis treatment; and finally carrying out flavor adjustment on the banana peel beverage. The invention has the advantages of simple process, low cost and easy operation. By the method, stability of the product can be enhanced, and juice yield and clarity after the enzymolysis treatment are greatly improved. The prepared banana peel beverage has a banana flavor, and nutrients are protected.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a banana peel beverage and a preparation method thereof. Background technique [0002] Banana is the main fruit in the tropics and subtropics, and it has a large output in South China. Bananas are climactic fruits, which are difficult to preserve and transport for a long time. With the increase of production and the reduction of planting risk, deep processing is generally carried out at the place of origin. But because when processing banana food, also produce a large amount of banana peels (accounting for about 30% of fruit weight), can not get processing in time, pollutes environment and brings negative influence to production. After research, it was found that in addition to a large amount of pectin, oligosaccharides, cellulose, hemicellulose, lignin and other dietary fibers, banana peel also contains protein, water-soluble sugar, fat, multivitamins a...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/38A23L2/52
Inventor 丁利君卢小丹李楚君
Owner GUANGDONG UNIV OF TECH
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