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Technology for preparing instant powder of banana fruit juice

A preparation process and technology of fruit juice powder, which is applied in the field of instant banana juice powder preparation, can solve problems such as deterioration of color, nutrition and flavor, difficulty in processing and utilization, difficult storage and transportation, etc., so as to reduce deterioration and loss of nutrition, improve Juicing rate and the effect of avoiding browning

Inactive Publication Date: 2005-01-05
AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI
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AI Technical Summary

Problems solved by technology

Banana resources are abundant in southern my country, and the deep processing and utilization of banana resources is basically blank, mainly fresh food; in the existing processing technology, bananas are made into powder by freezing and vacuum low-temperature drying methods to dry the banana meat, Grinding into powder, due to the expensive equipment required, low output and high energy consumption, this method is difficult to be widely used
Because bananas are rich in pectin, tannins, sugars and various enzymes, it is not only difficult to store and transport, but also easily browns during processing, resulting in deterioration of color, nutrition and flavor, which seriously affects the quality of products; At the same time, a large amount of pectin and sugars exist, which makes it difficult to process and utilize

Method used

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Examples

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Embodiment Construction

[0020] 1. Peel the ripe bananas and cut them into 2cm pieces, put them into a microwave tray with a power setting of 800W, and microwave for 48s;

[0021] 2. Add 0.1% by weight of sodium bisulfite and 0.14% by weight of cysteine ​​to the enzyme-inactivated banana slices, mash the tissue at 2000r / min for 0.5min in a tissue masher, and then add The pulp enzyme of 0.05% by weight is incubated at 45° C. for 3 hours in a stainless steel airtight container; centrifuged at a speed of 5000 rpm for 10 minutes, and filtered to obtain banana juice;

[0022] 3. After adding 24% by weight of the embedding agent mixed by maltodextrin and soybean protein in the weight portion of 2:1 to the obtained banana juice, stir it evenly with a mixer, and use a homogenizer at a homogenizing pressure of 30MPa Homogenize for 4 times, and finally spray dry with an airflow atomizer, the air temperature at the air inlet is 190°C, and the air temperature at the outlet is 75°C.

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Abstract

An instant banana juice powder is prepared from ripe banana, peeling, cutting short, deactivating in microwave oven, pulping, enzymolyzing, centrifugal separating, filtering to obtain banana juice, adding embedding agent, stirring, homogenizing and spray drying.

Description

technical field [0001] The invention relates to a preparation process of instant banana juice powder. Background technique [0002] Banana is one of the famous fruits. It is sweet and delicious, suitable for all ages. The fruit is rich in carbohydrates, crude fiber, pectin, calcium, phosphorus, iron and other mineral nutrients and multivitamins, with high nutritional value. Banana resources are abundant in southern my country, and the deep processing and utilization of banana resources is basically blank, mainly fresh food; in the existing processing technology, bananas are made into powder by freezing and vacuum low-temperature drying methods to dry the banana meat, Grinding into powder, due to the expensive equipment required, low output and high energy consumption, this method is difficult to be widely used. Because bananas are rich in pectin, tannins, sugars and various enzymes, it is not only difficult to store and transport, but also easily browns during processing, re...

Claims

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Application Information

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IPC IPC(8): A23L2/39
Inventor 池建伟张名位张勇徐志宏张雁魏振承张瑞芬
Owner AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI
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