Banana peel jelly and preparation method thereof

A banana peel and banana technology, which is applied in the direction of food ingredients as gelling agent, food ingredient function, food ingredients containing natural extracts, etc., can solve the problem of active ingredients restricting the nutritional and health functions of banana peel, increasing production costs, and prolonging processing time and other problems, to achieve the effect of strong natural banana flavor, promoting sleep and improving food quality

Inactive Publication Date: 2017-12-22
长垣烹饪职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, due to the relatively high requirements of jelly foods on the mouthfeel, and the inherent bitterness of banana peels is difficult to completely remove in the actual production process, so far there is no jelly product made of banana peels as the main raw material. Although very few jelly products also add banana peel ingredients, for example: Invention patent application "A kind of calcium-enhanced jelly of banana peel emollient cactus and its preparation method" (CN201610479570.2) discloses a calcium-enhanced banana peel emollient cactus Jelly, composed of water 95-110, cactus 8-12, skimmed milk powder 6-10, sucrose 4-8, fermented milk 18-22, casein phosphopeptide 0.2-0.3, sodium alginate 1.5-2.5, calcium phosphate 2.5-3.5 , 3-5 grains of wheat, 5-7 shrimp shells, 1-3 banana peels, 6-8 cucumber juices, and 1-3 ginger juices. The amount of banana peel added is very small, too low content of active ingredients will seriously restrict the nutritional and health functions of banana peel
[0011] On the other hand, if the banana peel extract is added to the jelly formula to strengthen nutrition, the banana peel extraction process needs to be added in the production process, which will not only put forward higher requirements for production equipment and conditions, but also significantly prolong the processing time. time, increased production costs

Method used

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  • Banana peel jelly and preparation method thereof
  • Banana peel jelly and preparation method thereof
  • Banana peel jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of banana peel jelly is made from the raw materials of following parts by weight:

[0045] Banana peel 8, white sugar 12, compound gel 2.0, the balance is water.

[0046] The preparation method is as follows:

[0047] (1) Preparation of banana peel slurry: After washing 8 parts of banana peel, cutting into pieces, and blanching, add 5 times of hot water at 65°C to it and smash it with a tissue grinder to obtain a slurry, and then add Glycerin and yeast dextran are added in the obtained slurry, and the glycerol addition is equivalent to 1.2% of the slurry weight, and the yeast dextran addition is equivalent to 1.0% of the slurry weight, and after stirring for 10 minutes, adopt a 300-mesh filter screen to filter and dehydrate. Discard the filtrate, and the filter residue is banana peel pulp;

[0048] (2) Sol: Mix 0.8 part of carrageenan, 0.4 part of pectin, 0.4 part of locust bean gum and 0.4 part of sodium carboxymethylcellulose in a beaker, add 40 times the amo...

Embodiment 2

[0051] A kind of banana peel jelly is made from the raw materials of following parts by weight:

[0052] Banana peel 10, white granulated sugar 16, compound gel 1.6, and the balance is water.

[0053] The preparation method is as follows:

[0054] (1) Preparation of banana peel pulp: After washing 10 parts of banana peel, cutting into pieces, and blanching, add 5 times of hot water at 70°C to it and smash it with a tissue grinder to obtain a slurry, and then add Add glycerin and yeast dextran in the obtained slurry, the glycerol addition is equivalent to 1.2% of the slurry weight, the yeast dextran addition is equivalent to 1.2% of the slurry weight, and after stirring for 15min, adopt a 300-mesh filter screen to filter and dehydrate. Discard the filtrate, and the filter residue is banana peel pulp;

[0055] (2) Sol: Mix 0.64 parts of carrageenan, 0.64 parts of xanthan gum and 0.32 parts of sodium carboxymethylcellulose in a beaker, add 50 times the amount of water, stir unt...

Embodiment 3

[0058] A kind of banana peel jelly is made from the raw materials of following parts by weight:

[0059] Banana peel 15, white granulated sugar 18, compound gel 1.2, and the balance is water.

[0060] The preparation method is as follows:

[0061] (1) Preparation of banana peel pulp: After washing 15 parts of banana peels, cutting into pieces, and blanching, add 4 times of hot water at 75°C to it and smash it with a tissue grinder to obtain a slurry, and then add Glycerin and yeast dextran are added in the obtained slurry, and the glycerin addition is equivalent to 1.5% of the slurry weight, and the yeast glucan addition is equivalent to 1.5% of the slurry weight, and after stirring for 15 minutes, adopt a 200-mesh filter screen to filter and dehydrate. Discard the filtrate, and the filter residue is banana peel pulp;

[0062] (2) Sol: Mix 0.3 part of konjac gum, 0.3 part of xanthan gum, 0.3 part of guar gum and 0.3 part of sodium carboxymethylcellulose in a beaker, add 45 t...

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Abstract

The invention relates to the field of foods and food processing and particularly relates to banana peel jelly and a preparation method thereof. The banana peel jelly provided by the invention is prepared from banana peels, white granulated sugar, a compound gelling agent and water as raw materials by the processes of preparation of banana peel pulp, compounding of a gelling agent sol, mixing, sterilization and the like. By the preparation method provided by the invention, a treatment process of the banana peels is improved, the inherent bitter and astringent taste of the banana peels is basically removed under the condition of completely reserving the nutritional health-care function of the banana peels and the original fruit flavor of bananas as far as possible, the banana peel jelly with comprehensive nutrients, rich natural banana flavor and no bitter and astringent taste is produced, and the preparation method provided by the invention has simple and straightforward processes, no need of enzymolysis, low production cost and easy popularization and application.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a banana peel jelly and a preparation method thereof. Background technique [0002] Jelly is popular among consumers as a convenient, delicious and delicious snack food. However, most of the commercially available jelly is made of water, gelling agent, sweetener, essence and pigment as the main raw materials. Its nutritional and health functions are low. With the improvement of living standards, consumers have higher and higher requirements for the taste, quality and nutritional and health functions of jelly, which promotes the gradual transition of jelly products from a single snack food to a healthy food. , The composite jelly that integrates nutrition and health care functions is the future development trend of the jelly industry. [0003] Banana peel is the outer skin of bananas, which is rich in protein, tryptophan, vitamins, serotonin, sugar and more than a dozen t...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/105
CPCA23L21/15A23L33/105A23V2002/00A23V2200/228A23V2200/30A23V2200/31A23V2200/318A23V2200/32A23V2200/326A23V2250/21A23V2250/5042A23V2250/5036A23V2250/507A23V2250/5072A23V2250/51088A23V2250/5086A23V2250/506A23V2250/5066
Inventor 刘晓伟
Owner 长垣烹饪职业技术学院
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