CN101181040A - Method for preparing bananas powder with good recovery properties of water and non-agglomeration - Google Patents
Method for preparing bananas powder with good recovery properties of water and non-agglomeration Download PDFInfo
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Abstract
The invention discloses a preparation method of banana powder with good rehydration characteristic and being not easy to agglomerate. The method makes banana flesh into the banana powder through procedures of color protection, thermal sterilization, controllable enzymatic hydrolysis technology, preparation, high speed shearing emulsification, secondary homogenization, high pressure spraying and drying, package with air-flow racking machine, and so on. Color protection with sodium bisulfite solution is carried out to the banana promptly after being peeled off skin, sterilization is made with hot water, then preparation is made by adding into VC, citric acid and water based on proportion, jordaning is carried out with a colloid mill after pulping, enzymatic hydrolysis is carried out with pectase, amylum, Beta-cyclodextrine, powdered sugar and water are carried out for a secondary preparation and a secondary homogenization, finally the banana powder is sprayed, dried and packed with aluminum-plastic promptly after being cooled. During the preparation process of the banana powder, no other filling agent is added except color protection agent and dispersant. The banana powder is characterized by good color, fluidity and rehydration characteristic, being easy to be stored and transported, etc.
Description
Technical field
The present invention relates to the preparation of banaina, specifically be meant a kind of preparation method of bananas powder with good recovery properties of water and non-agglomeration.
Background technology
Banana pulp quality softness, pleasant to the palate, be the high fruit of a kind of nutritive value.According to one's analysis, restrain the moisture content that contain 78 grams in the banana pulps, 0.25 milligram carrotene, 0.02 milligram Cobastab, 6 milligrams vitamin C, the protein of 1.2 grams, the fat of 0.6 gram, carbohydrate, 10 milligrams calcium, 35 milligrams phosphorus, 0.8 milligram iron and 472 milligrams the potassium of 20 grams 100, also contain needed by human body materials such as micro-vitamin B2, vitamin B5, sodium, zinc.
Since two thousand one, the banana selling price is lower, is once dropping to the per kilogram procurement price below 0.2 yuan.China's banana annual production increases year by year, the banana total output broke through 6,000,000 tons in 2004, accounted for 47% of each province, south China fruit total output, banana per mu yield average out to 4000-5000 jin, banana planting realizes that to promoting the development of local agricultural economy growth of agricultural efficiency, increasing peasant income play a significant role.
At present, the deep processing of banana falls behind, and more than 80% all is to put on market with fresh fruit, and banana is a kind of transition type fruit, rots easily, has a large amount of losses in circulation and storage.Banana deep processed product dullness, also present processing method majority be difficult to keep original color of banana and local flavor, influenced the market development.The main cause that the banana deep processing falls behind is that traditional processing method is difficult to guarantee product quality, protects look, the enzyme and keep key technology such as natural flavour mountaineous not make substantial progress yet of going out, and more lacks peeling and serial process technology and equipment.Therefore, the deep working technology of research banana, the suitability for industrialized production of developing new product seem extremely important, should make full use of banana nutritive peculiarity, functional characteristic in the suitability for industrialized production research, banana is fully utilized, to strengthen China's banana product competitiveness in the international market, accelerate the developing steps of banana industry, will produce huge economic benefit and social benefit, make the banana industry have vast potential for future development and can sustainablely develop in a healthy way.
Banaina is the new product that occurs in the world in recent years, and it is nutritious, and instant is so there is the title of " plant milk powder ".Abroad with freezing and vacuum dehydrating at lower temperature method banana meat is dried usually, pulverize again.Adopt not only apparatus expensive of this processing technology, and yield poorly, energy consumption is big.Adopt spray drying process to make banaina, processing cost is lower, good quality of product.
The patent No. is that 02100338.6 Chinese invention patent discloses a kind of " producing the technical matters of pure banaina ", produce pure banaina with spray drying process, banana pulp through the heat kill enzyme, protect look, high speed shear emulsification, second homogenate, carry out high-pressure spray-drying, dry finish in proper order by high-pressure fog, fixed fluidized bed, vibrated fluidized bed.But the processing method of pectin in the banana is not disclosed, and contain 1～3% the pectin substance of having an appointment in the banana, if do not obtain fine processing, can influence the effect of spraying, and increase the difficulty of spraying, even can't spray, even if spray, the banaina of gained also is easy to caking, and rehydration is poor, this technology is open in spray process cools off banaina with dehumidified air, not mode, the environmental condition of packing and the airflow humidity of clearly packing of packing.
Summary of the invention
The objective of the invention is provides the preparation method of the banaina of the good prevented from caking of a kind of rehydration in order to solve the deficiency that above-mentioned prior art exists.
Purpose of the present invention is achieved through the following technical solutions.
A kind of preparation method of bananas powder with good recovery properties of water and non-agglomeration comprises the steps and process conditions:
The first step is removed the peel banana, pulp drops into immediately in 1.00%～1.25wt% solution of sodium bisulfite and soaks 5～10min, is incubated 10min then in 90 ℃～100 ℃, and ratio of water to material is 1: 1～3: 1, be cooled to room temperature rapidly, stir carefully with the shearing mulser of high pressure;
Second step will add the VC of banana pulp quality 0.20～0.50% and 0.20～0.50% citric acid in the bananas juice, regulating pH is 3.0～4.5, be warming up to 50 ℃～60 ℃, 0.1～0.3% pectase with the banana pulp quality carried out Controlled-enzymatic Hydrolysis 20～30 minutes, and the back is incubated 20 minutes with 90 ℃～95 ℃;
The 3rd step is with the bananas juice behind the enzymolysis, add the cornstarch of banana meat quality 5.0～11.5%, cycloheptaamylose, 2.0～6.0% Icing Sugar and 1.0～2.0 times of water that weigh to banana of 1.0～3.0%, carry out double-stage homogenization, the one-level homogenization pressure is 18MPa～25MPa, and double-stage homogenization pressure is 1.8MPa～2.5MPa;
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150 ℃～180 ℃, 80 ℃～85 ℃ of leaving air temps, and feed pressure is 8MPa～15MPa, the dehumidified air with 50～60% is cooled to about 40 ℃;
The 5th step will cool off afterwards banaina and be carried out aluminum-plastic packagedly immediately, and the humidity of aseptic dry air is not higher than 20%, and the ambient humidity of packing shop remains on 45～60%.
Described solution of sodium bisulfite is for protecting the look Treatment Solution, and concentration is preferably 1.20wt%.
The consumption of described adding VC and citric acid is preferably 0.3～0.4% and 0.3～0.4% of banana pulp quality respectively.
Described Controlled-enzymatic Hydrolysis was preferably carried out enzymolysis 30 minutes with pectase, and consumption is preferably 0.2～0.3% of banana pulp quality.
Described pressure spray dryer is meant that EAT is preferably 160 ℃～175 ℃, and leaving air temp is preferably 85 ℃, and feed pressure is preferably 10MPa～15MPa, preferably is cooled to about 40 ℃ with 50～60% dehumidified air.
It is will cool off the back banaina with screw filling machine to carry out aluminum-plastic packaged immediately that described cooling back banaina carries out aluminum-plastic packaged immediately.
The present invention compared with prior art has following advantage and beneficial effect:
(1) look of the present invention that protects is handled chemistry and two kinds of methods of physics is arranged, and it is very good to protect chromatic effect, in whole banaina preparation process, and not brown stain, color and luster is fair and clear, and the intrinsic fragrance of banana is arranged.The air-tightness of aluminium plastic bag can prevent the banaina moisture absorption well, and the light tight banaina of can avoiding of aluminium plastic bag is seen the photooxidation brown stain, keeps the intrinsic color and luster of banaina.
(2) Controlled-enzymatic Hydrolysis of the present invention is handled the pectin in the banana, and is few with the enzyme amount, and enzymolysis time is short, guaranteed spray-diredly effectively to carry out.
(3) in the spray-drying process of the present invention, banaina after dehumidified air with 50～60% will be sprayed is cooled to about 40 ℃, in humidity is 45～60% environment, carry out aluminum-plastic packaged with the air-flow packing machine, the humidity of the aseptic dry air that screw filling machine is used should not be higher than 20%, has guaranteed that the banaina moisture absorption is little.
(4) banaina prepared in accordance with the present invention should not lump, rehydration is fine.The present invention in spray process, increase desiccant dehumidification cold wind make after the dehydration banaina rapidly cooling avoid caking, cooling back banaina carries out aluminum-plastic packaged with screw filling machine immediately.
The specific embodiment
For better understanding the present invention, below in conjunction with embodiment the present invention is done detailed description further, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1
The first step is removed the peel banana, and pulp drops into immediately in 1.00% solution of sodium bisulfite and soaks 10min, is incubated 10min then in 90 ℃～100 ℃, and ratio of water to material is 1: 1, is cooled to room temperature rapidly, stirs carefully with the shearing mulser of high pressure;
It is 4.0 that second step was regulated pH with 0.2% the VC, 0.3% the citric acid solution that add the banana meat quality in the bananas juice, is warming up to 55 ℃, carries out Controlled-enzymatic Hydrolysis 30 minutes with 0.1% pectase of banana pulp quality, and the back is incubated 10 minutes with 95 ℃;
The 3rd step is the bananas juice behind the enzymolysis, adds the water of 5.0% heavy cornstarch of banana meat quality, 3.0% cycloheptaamylose, 5.7% Icing Sugar and 1.75 times, carries out double-stage homogenization, and the one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 2.0MPa.
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150～180 ℃, and 80～85 ℃ of leaving air temps, feed pressure are 8MPa～15MPa, and the dehumidified air with 50% is cooled to about 40 ℃.
The 5th step will cool off afterwards banaina with screw filling machine and be carried out aluminum-plastic packagedly immediately, and the humidity of the aseptic dry air that screw filling machine is used is 20%, and the ambient humidity of packing shop remains on 45%.
Embodiment 2
The first step is removed the peel banana, and pulp drops into immediately in 1.25% solution of sodium bisulfite and soaks 5min, is incubated 10min then in 90 ℃, and ratio of water to material is 2: 1, is cooled to room temperature rapidly, stirs carefully with the shearing mulser of high pressure;
Second step with add the 0.4%VC of banana meat quality in the bananas juice, 0.2% lemon acid for adjusting pH is 4.0, is warming up to 45 ℃, carries out Controlled-enzymatic Hydrolysis 20 minutes with 0.3% pectase of banana pulp quality, the back is incubated 10 minutes with 95 ℃;
The 3rd step is the bananas juice behind the enzymolysis, adds the cycloheptaamylose, 5.7% Icing Sugar of 10% heavy cornstarch of banana meat quality and 1.0% and 1.75 times water, carries out double-stage homogenization, and the one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 2.0MPa.
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150～180 ℃, and 80～85 ℃ of leaving air temps, feed pressure are 8MPa～15MPa, and the dehumidified air with 50% is cooled to about 40 ℃.
The 5th step will cool off afterwards banaina with screw filling machine and be carried out aluminum-plastic packagedly immediately, and the humidity of the aseptic dry air that screw filling machine is used is 18%, and the ambient humidity of packing shop remains on 50%.
Embodiment 3
The first step is removed the peel banana, and pulp drops into immediately in 1.00% solution of sodium bisulfite and soaks 10min, is incubated 10min then in 90 ℃, and ratio of water to material is 2: 1, is cooled to room temperature rapidly, stirs carefully with the shearing mulser of high pressure;
0.50%VC, 0.20% lemon acid for adjusting pH that second step will be in the bananas juice adds the banana meat quality be 4.5, be warming up to 50 ℃, carry out Controlled-enzymatic Hydrolysis 25 minutes with 0.2% pectase of banana pulp quality, and the back is incubated 10 minutes with 95 ℃;
The 3rd step is the bananas juice behind the enzymolysis, adds the cycloheptaamylose, 3.0% Icing Sugar of 6.0% heavy cornstarch of banana meat quality and 2.5% and 1.5 times water, carries out double-stage homogenization, and the one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 20MPa.
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150～180 ℃, and 80～85 ℃ of leaving air temps, feed pressure are 8MPa～15MPa, and the dehumidified air with 50～60% is cooled to about 40 ℃.
The 5th step will cool off afterwards banaina with screw filling machine and be carried out aluminum-plastic packagedly immediately, and the humidity of the aseptic dry air that screw filling machine is used is 20%, and the ambient humidity of packing shop remains on 50%.
Embodiment 4
The first step is removed the peel banana, and pulp drops into immediately in 1.25% solution of sodium bisulfite and soaks 10min, is incubated 10min then in 95 ℃, and ratio of water to material is 2: 1, is cooled to room temperature rapidly, stirs carefully with the shearing mulser of high pressure;
0.30%VC, 0.30% lemon acid for adjusting pH that second step will be in the bananas juice adds the banana meat quality be 4.0, be warming up to 45 ℃, carry out Controlled-enzymatic Hydrolysis 30 minutes with 0.15% pectase of banana pulp quality, and the back is incubated 10 minutes with 95 ℃;
The 3rd step is with the bananas juice behind the enzymolysis, add the cycloheptaamylose, 3.0% Icing Sugar of 7.0% heavy cornstarch of banana meat quality and 2.8% and 1.5 times water, carry out double-stage homogenization, the one-level homogenization pressure is 18～25MPa, and double-stage homogenization pressure is 1.8～2.5MPa.
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150～180 ℃, and 80～85 ℃ of leaving air temps, feed pressure are 8MPa～15MPa, and the dehumidified air with 60% is cooled to about 40 ℃.
The 5th step will cool off afterwards banaina with screw filling machine and be carried out aluminum-plastic packagedly immediately, and the humidity of the aseptic dry air that screw filling machine is used is 20%, and the ambient humidity of packing shop remains on 60%.
Embodiment 5
The first step is removed the peel banana, and pulp drops into immediately in 1.25% solution of sodium bisulfite and soaks 10min, is incubated 10min then in 90 ℃, and ratio of water to material is 2: 1, is cooled to room temperature rapidly, stirs carefully with the shearing mulser of high pressure;
0.25%VC, 0.20% lemon acid for adjusting pH that second step will be in the bananas juice adds the banana meat quality be 4.5, be warming up to 45 ℃, carry out Controlled-enzymatic Hydrolysis 28 minutes with 0.25% pectase of banana pulp quality, and the back is incubated 10 minutes with 95 ℃;
The 3rd step is the bananas juice behind the enzymolysis, adds the water of 8.0% heavy cornstarch of banana meat quality and 1.5% cycloheptaamylose, 3.0% Icing Sugar and 1.5 times, carries out double-stage homogenization, and the one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 2.0MPa.
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150～180 ℃, and 80～85 ℃ of leaving air temps, feed pressure are 8MPa～15MPa, and the dehumidified air with 55% is cooled to about 40 ℃.
The 5th step will cool off afterwards banaina with screw filling machine and be carried out aluminum-plastic packagedly immediately, and the humidity of the aseptic dry air that screw filling machine is used is 20%, and the ambient humidity of packing shop remains on 50%.
Embodiment 6
The first step is removed the peel banana, and pulp drops into immediately in 1.25% solution of sodium bisulfite and soaks 10min, is incubated 10min then in 90 ℃, and ratio of water to material is 2: 1, is cooled to room temperature rapidly, stirs carefully with the shearing mulser of high pressure;
0.40%VC, 0.25% lemon acid for adjusting pH that second step will be in the bananas juice adds the banana meat quality be 3.8, be warming up to 45 ℃, carry out Controlled-enzymatic Hydrolysis 20 minutes with 0.3% pectase of banana pulp quality, and the back is incubated 10 minutes with 95 ℃;
The 3rd step is the bananas juice behind the enzymolysis, adds the water of 9.0% heavy cornstarch of banana meat quality and 1.5% cycloheptaamylose, 5.0% Icing Sugar and 1.0 times, carries out double-stage homogenization, and the one-level homogenization pressure is 18MPa, and double-stage homogenization pressure is 2.0MPa.
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150～180 ℃, and 80～85 ℃ of leaving air temps, feed pressure are 8MPa～15MPa, and the dehumidified air with 50% is cooled to about 40 ℃.
The 5th step will cool off afterwards banaina with screw filling machine and be carried out aluminum-plastic packagedly immediately, and the humidity of the aseptic dry air that screw filling machine is used is 20%, and the ambient humidity of packing shop remains on 50%.
Banana pulp contains materials such as pectin, cellulose, dextrin and a spot of starch, cellulose in the pectin substance energy aggegation fruit juice, hemicellulose, protein, starch, dextrin etc. form colloidal suspended substance, so it is big that viscosity becomes, be difficult for spraying, pectase used herein can resolve into galacturonic acid and pectic acid to pectin, thereby help the carrying out of spraying, improved production efficiency.Increase desiccant dehumidification cold wind in spray process the banaina after the dehydration is lowered the temperature rapidly, cooling back banaina carries out aluminum-plastic packaged with screw filling machine immediately.Banaina after dehumidified air with 50～60% will be sprayed is cooled to about 40 ℃, in humidity is 45～60% environment, carry out aluminum-plastic packagedly with the air-flow packing machine, the humidity of the aseptic dry air that screw filling machine is used should not be higher than 20%, has guaranteed that the banaina moisture absorption is little.Banaina prepared in accordance with the present invention should not lump, rehydration is fine.
Claims (6)
1. the preparation method of a bananas powder with good recovery properties of water and non-agglomeration is characterized in that comprising the steps and process conditions:
The first step is removed the peel banana, pulp drops into immediately in 1.00%～1.25wt% solution of sodium bisulfite and soaks 5～10min, is incubated 10min then in 90 ℃～100 ℃, and ratio of water to material is 1: 1～3: 1, be cooled to room temperature rapidly, stir carefully with the shearing mulser of high pressure;
Second step will add the VC of banana pulp quality 0.20～0.50% and 0.20～0.50% citric acid in the bananas juice, regulating pH is 3.0～4.5, be warming up to 50 ℃～60 ℃, 0.1～0.3% pectase with the banana pulp quality carried out Controlled-enzymatic Hydrolysis 20～30 minutes, and the back is incubated 20 minutes with 90 ℃～95 ℃;
The 3rd step is with the bananas juice behind the enzymolysis, add the cornstarch of banana meat quality 5.0～11.5%, cycloheptaamylose, 2.0～6.0% Icing Sugar and 1.0～2.0 times of water that weigh to banana of 1.0～3.0%, carry out double-stage homogenization, the one-level homogenization pressure is 18MPa～25MPa, and double-stage homogenization pressure is 1.8MPa～2.5MPa;
The 4th step was carried out pressure spray dryer with the bananas juice behind the homogeneous, and EAT is 150 ℃～180 ℃, 80 ℃～85 ℃ of leaving air temps, and feed pressure is 8MPa～15MPa, the dehumidified air with 50～60% is cooled to about 40 ℃;
The 5th step will cool off afterwards banaina and be carried out aluminum-plastic packagedly immediately, and the humidity of aseptic dry air is not higher than 20%, and the ambient humidity of packing shop remains on 45～60%.
2. the preparation method of bananas powder with good recovery properties of water and non-agglomeration according to claim 1 is characterized in that described solution of sodium bisulfite for protecting the look Treatment Solution, and concentration is 1.20wt%.
3. the preparation method of bananas powder with good recovery properties of water and non-agglomeration according to claim 1 is characterized in that the consumption of described adding VC and citric acid is respectively 0.3～0.4% and 0.3～0.4% of banana pulp quality.
4. the preparation method of bananas powder with good recovery properties of water and non-agglomeration according to claim 1 is characterized in that described Controlled-enzymatic Hydrolysis for to carry out enzymolysis 30 minutes with pectase, and consumption is 0.2～0.3% of a banana pulp quality.
5. the preparation method of bananas powder with good recovery properties of water and non-agglomeration according to claim 1, it is characterized in that described pressure spray dryer is meant that EAT is 160 ℃～175 ℃, 85 ℃ of leaving air temps, feed pressure are 10MPa～15MPa, and the dehumidified air with 50～60% is cooled to about 40 ℃.
6. the preparation method of bananas powder with good recovery properties of water and non-agglomeration according to claim 1 is characterized in that it is will cool off the back banaina with screw filling machine to carry out aluminum-plastic packaged immediately that described cooling back banaina carries out aluminum-plastic packaged immediately.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283789B (en) * | 2008-05-27 | 2011-12-28 | 华南农业大学 | Preparation method of banana natural resistance starch |
| CN103262994A (en) * | 2013-05-02 | 2013-08-28 | 中华全国供销合作总社济南果品研究院 | Method for preparing instant pure banana powder |
| CN103687502A (en) * | 2011-07-22 | 2014-03-26 | 雀巢产品技术援助有限公司 | Dried pulp preparation from unprocessed raw materials |
| CN103750484A (en) * | 2014-01-22 | 2014-04-30 | 卜明珍 | Preparation method for musa basjoo lactobacillus fermented beverage |
| CN103750463A (en) * | 2014-01-22 | 2014-04-30 | 卜明珍 | Preparation method for musa basjoo compound fruit and vegetable beverage |
| CN103750493A (en) * | 2014-01-22 | 2014-04-30 | 卜明珍 | Preparation method for flowery banana instant beverage |
| CN103767039A (en) * | 2014-01-22 | 2014-05-07 | 卜明珍 | Method for preparing Chinese banana powder |
| CN104413151A (en) * | 2013-08-20 | 2015-03-18 | 中国农业大学 | Banana milk shake and producing method thereof |
| CN105410801A (en) * | 2014-07-05 | 2016-03-23 | 彭常安 | Passiflora edulis fruit jam powder processing method |
| CN109170657A (en) * | 2018-07-24 | 2019-01-11 | 天峨县平昌生态农业有限公司 | A kind of preparation process of banaina |
| CN116076680A (en) * | 2023-01-10 | 2023-05-09 | 华南理工大学 | Rosa roxburghii spray powder rich in bioactive components and preparation method thereof |
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- 2007-12-07 CN CNA2007100322607A patent/CN101181040A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283789B (en) * | 2008-05-27 | 2011-12-28 | 华南农业大学 | Preparation method of banana natural resistance starch |
| CN103687502A (en) * | 2011-07-22 | 2014-03-26 | 雀巢产品技术援助有限公司 | Dried pulp preparation from unprocessed raw materials |
| CN103262994A (en) * | 2013-05-02 | 2013-08-28 | 中华全国供销合作总社济南果品研究院 | Method for preparing instant pure banana powder |
| CN104413151A (en) * | 2013-08-20 | 2015-03-18 | 中国农业大学 | Banana milk shake and producing method thereof |
| CN103750484A (en) * | 2014-01-22 | 2014-04-30 | 卜明珍 | Preparation method for musa basjoo lactobacillus fermented beverage |
| CN103750463A (en) * | 2014-01-22 | 2014-04-30 | 卜明珍 | Preparation method for musa basjoo compound fruit and vegetable beverage |
| CN103750493A (en) * | 2014-01-22 | 2014-04-30 | 卜明珍 | Preparation method for flowery banana instant beverage |
| CN103767039A (en) * | 2014-01-22 | 2014-05-07 | 卜明珍 | Method for preparing Chinese banana powder |
| CN105410801A (en) * | 2014-07-05 | 2016-03-23 | 彭常安 | Passiflora edulis fruit jam powder processing method |
| CN109170657A (en) * | 2018-07-24 | 2019-01-11 | 天峨县平昌生态农业有限公司 | A kind of preparation process of banaina |
| CN116076680A (en) * | 2023-01-10 | 2023-05-09 | 华南理工大学 | Rosa roxburghii spray powder rich in bioactive components and preparation method thereof |
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