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Preparation method of nutrient-controlled banana power slices

A technology of banana powder and banana, applied in the field of food processing, can solve the problems of low adding ratio of bananas, rot, mechanical damage of bananas, etc., and achieve the effects of being convenient for carrying and eating, increasing the adding ratio and prolonging the industrial chain

Inactive Publication Date: 2018-09-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, bananas are not resistant to storage. During the period of centralized marketing, they are prone to unsalable and fruit rot, and the economic loss is very serious.
On the other hand, China's non-injury harvesting technology is relatively backward, and bananas are prone to mechanical damage, which makes the commercialization of bananas low
In addition, there are generally 10%-15% defective fruits on the banana ears, which are difficult to sell as commodity bananas.
[0004] In the published patents on the deep processing of bananas, ripe bananas are generally used, and the processing process or steps are cumbersome, and a variety of enzyme preparations are used, which is expensive; or involves high temperature, destroying its nutrients; or the proportion of bananas added is too low to fully unleash its health benefits

Method used

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  • Preparation method of nutrient-controlled banana power slices
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] According to the color card, select first-grade maturity bananas (MusaABB group, PisangAwak subgroup), peel, slice, and quickly immerse in 0.2% sodium citrate (w / w) + 0.02% ascorbic acid (w / w) color protection solution After 30 minutes, take it out and place it in a blast drying oven at 50°C for 8 hours. After drying, crush and pass through a 100-mesh sieve.

[0026] Take 50g of prepared banana powder, mix evenly with 20g of lactose and 30g of MCC, spray 70% ethanol as a wetting agent to adjust the humidity and make a soft material, so that the hardness reaches the degree that it can be formed into a ball when held by hand, and it can be dispersed when lightly pressed. The soft material was kneaded and passed through a 20-mesh sieve to be granulated and dried in a blast drying oven at 50°C for 1.5h. Add 1g of magnesium stearate to the dried material, mix uniformly, and compress in a tablet machine to obtain first-grade ripe banana powder.

[0027] The banana-derived r...

Embodiment 2

[0030] According to the color card, select three-level maturity bananas (MusaABB group, PisangAwak subgroup), peel, slice, quickly immerse in 0.5% sodium citrate (w / w) color protection solution for 20min, take it out and place it in low temperature vacuum drying Dry in the box for 10h. After drying, crush and pass through a 100-mesh sieve.

[0031] Take 80g of prepared banana powder, mix evenly with 10g of lactose and 10g of MCC, spray 90% ethanol as a wetting agent to adjust the humidity and make a soft material, so that the hardness reaches the degree that it can be formed into a ball when held in hand, and can be dispersed when lightly pressed. The soft material was kneaded and passed through a 20-mesh sieve to be granulated and dried in a blast drying oven at 50°C for 1.5h. Add 1g of magnesium stearate to the dried material, mix uniformly, and compress in a tablet machine to obtain third-grade ripe banana powder.

[0032] The banana-derived resistant starch in the third-...

Embodiment 3

[0034] According to the color card, select bananas with maturity level 6 (MusaABB group, PisangAwak subgroup), peel, slice, quickly immerse in 0.2% sodium citrate (w / w) color protection solution for 15min, take it out and place it in vacuum freeze-drying Dry in the instrument for 72h. After drying, crush and pass through a 100-mesh sieve.

[0035] Take 75g of prepared banana powder, mix it evenly with 15g of lactose and 10g of MCC, spray 5% HPMC solution of binder and 90% ethanol of wetting agent to adjust the humidity, make soft material, make it hard enough to form a ball by holding it in hand, press lightly That is, the degree of dispersion. The soft materials were kneaded and granulated through a 20-mesh sieve and dried in a blast drying oven at 50°C for 1 hour. Add 1g of magnesium stearate to the dried material, mix uniformly, and compress in a tablet machine to obtain grade six ripe banana powder.

[0036] The banana-derived soluble sugar in the six-grade ripe banana ...

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Abstract

The invention discloses a preparation method of nutrient-controlled banana power slices, and belongs to the technical field of food processing. Bananas of different maturity are used as the raw materials, and through technologies of peeling, slicing, drying, crushing, granulating, tablettting and the like, the slices being rich in nutrients, convenient and ready-to-eat are made. The preparation method has the advantages of being simple to operate and low in cost, and nutrients can be controlled. Functional components of the bananas of different maturity are different, and nutrient requirementsof different crowds can be met. Because the method does not adopt high-temperature processing, the prepared slices well reserve nutrient components of dietary fibers, vitamins, trace elements and thelike in the bananas.

Description

technical field [0001] The invention relates to a preparation method of nutritionally adjustable banana powder, belonging to the technical field of food processing. Background technique [0002] Banana belongs to Musa family (Musaceae). There are many kinds of bananas, the pulp is soft, sweet and delicious, rich in nutrients, rich in carbohydrates, vitamin B, vitamin C and a lot of mineral elements such as potassium and magnesium. The genetic makeup of most edible bananas is triploid (AAA, AAB, and ABB), all derived from crosses between wild Musa acuminata [A] and Musa balbisiana [B]. Traditional Chinese medicine believes that bananas are cold in nature and sweet in taste, and have the effects of clearing away heat and detoxifying, moistening the intestines and lungs. Banana is a climacteric fruit, which has post-ripening phenomenon after harvest, and the process is accompanied by changes in functional components. However, bananas belong to climacteric fruits, which have ...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23L19/00
CPCA23L5/41A23L19/09
Inventor 洪雁毕玉张雅媛顾正彪程力李兆丰李才明
Owner JIANGNAN UNIV