Preparation technology of green banana tablets

A preparation process, green banana technology, applied in the functions of food ingredients, food ultrasonic treatment, food drying, etc., to achieve the effect of increasing hardness, reducing angle of repose, and eating convenience

Active Publication Date: 2018-11-13
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, taro is rich in dietary fiber known as the "seventh nutrient" of the human body, and is also rich in zinc (2.3mg / kg), vitamin B1 (7.42g / 100g), B2 (11.6g / 100g) and other nutrients, But at present, taro Mongolian is mainly used for pickled products "a taro stalk pickled product and its pickling method" (201410698887.6), and has not been used in product development in the form of taro Mongolian powder

Method used

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  • Preparation technology of green banana tablets
  • Preparation technology of green banana tablets
  • Preparation technology of green banana tablets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation technology of green banana tablet, comprises the following steps:

[0029] (1) Preparation of green banana compound powder: take green bananas with maturity level 1, wash, cut off, and separate the green banana skin from the pulp, and place the gained pulp at a temperature of 5°C with a mass fraction of 0.1% citric acid After soaking in the solution for 15 minutes, take it out, mix the green banana pulp and passion fruit pulp in a ratio of 9:1 by weight, perform beating treatment in a liquid nitrogen environment or an ice bath environment, and then dry at a temperature of 30°C. Under the conditions of ultrasonic sound energy density of 1W / g and ultrasonic duration of 0.5h, vacuum ultrasonic drying was carried out, and finally after ultrafine pulverization treatment, a green banana compound with a water content of 5% and a resistant starch content of 69% was obtained pink;

[0030] The process parameters of the ultrafine pulverization treatment are...

Embodiment 2

[0036] A kind of preparation technology of green banana tablet, comprises the following steps:

[0037] (1) Preparation of green banana compound powder: take green bananas with maturity level 2, wash and cut them off, and separate the green banana skin from the pulp, and place the gained pulp at a temperature of 6°C with a mass fraction of 0.12% citric acid After soaking in the solution for 18 minutes, take it out, mix the green banana pulp and passion fruit pulp in a ratio of 9:1 by weight, and perform beating treatment in a liquid nitrogen environment or an ice bath environment, and then dry at a temperature of 34°C. Under the conditions of ultrasonic sound energy density of 1.3W / g and ultrasonic duration of 1h, vacuum ultrasonic drying was carried out, and finally after ultrafine pulverization treatment, a green banana compound with a water content of 6% and a resistant starch content of 70% was obtained pink;

[0038] The process parameters of the ultra-fine pulverization...

Embodiment 3

[0044] A kind of preparation technology of green banana tablet, comprises the following steps:

[0045] (1) Preparation of green banana compound powder: take green bananas with a maturity level of 1, wash and cut them off, and separate the green banana skin from the pulp, and place the resulting pulp at a temperature of 7°C with a mass fraction of 0.15% citric acid After soaking in the solution for 20 minutes, take it out, mix the green banana pulp and passion fruit pulp in a ratio of 9:1 by weight, perform beating treatment in a liquid nitrogen environment or an ice bath environment, and then dry at a temperature of 40 ° C, Under the conditions of ultrasonic sound energy density of 1.5W / g and ultrasonic duration of 1.5h, vacuum ultrasonic drying was carried out, and finally after superfine pulverization treatment, green banana compound with water content of 6% and resistant starch content of 70% was obtained. Mixing powder;

[0046] The process parameters of the ultrafine pu...

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Abstract

The invention discloses a preparation technology of green banana tablets. The preparation technology comprises the following steps of (1) preparing green banana compound powder: taking green bananas,performing thorough cleaning, performing cutting off, separating green banana peel from fruit flesh, placing the fruit flesh in a citric acid solution, performing soaking, then performing taking out,mixing the green banana flesh with passion fruit pulp in proportion, performing low-temperature pulping, then performing vacuum ultrasound drying, and then performing superfine grinding to obtain green banana compound powder; (2) preparing tablets: accurately weighing the green banana powder, lemon powder, mannitol and compound starch, performing primary and uniform mixing, and performing screening to obtain substances to be tabletted; and (3) performing tabletting and shaping: placing the substances to be tabletted in a constant-temperature constant-humidity fluidized bed, adding magnesium stearate, through air flowing, enabling the substances to be further uniformly mixed to form fine granules, then adding the fine granules in a tabletting machine, and performing tabletting to obtain thegreen banana tablets of which two sides are chamfered. The prepared green banana tablets are high in hardness, short in disintegration time, and balanced in nutrient value, and have high market promotion prospects.

Description

【Technical field】 [0001] The invention relates to the field of preparation of tablets, in particular to a preparation process of green banana tablets. 【Background technique】 [0002] Bananas are rich in nutrients and are known as the "new king of fruits". Since 2013, Guangxi's banana production and planting area have ranked second and third in the country, respectively. Affected by the climate, unsalable bananas often occur, resulting in large losses for fruit farmers. If some bananas can be picked and processed into food in the immature stage, the banana market can be effectively regulated. The content of resistant starch in the whole green banana powder reaches 70.96%. The resistant starch has the effects of reducing calories, preventing diabetes, lowering blood fat, and losing weight. If the effect of resistant starch in green bananas is fully utilized and processed into tablets that are easy to carry and eat, it will bring certain industrial application value and prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23L29/30A23L29/00
CPCA23L5/41A23L19/01A23L29/04A23L29/30A23L29/37A23V2002/00A23V2200/048A23V2250/032A23V2300/48A23V2300/10A23V2250/6418A23V2250/5118
Inventor 周葵张雅媛游向荣李明娟卫萍王颖
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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