CN104366346A - 一种香脆香蕉片的加工方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种香脆香蕉片的加工方法，属于食品加工技术领域。其特征是：采用选料处理→切块→晒干→回软→分级→包装→成品的加工工艺。有益效果：本发明制得的香蕉片色泽金黄，质地清脆而不绵软，具有香蕉特有的香甜风味，香甜酥脆；本产品营养价值很高，富含多种营养物质，有利于清理肠胃，促进人体的新陈代谢，具有清热润肺、止渴解毒、健脾开胃、降压的功效，是一种经济实惠、绿色健康的美味食品。
Description
技术领域：
本发明涉及一种食品加工方法，特别是涉及一种香脆香蕉片的加工方法。
背景技术：
香蕉，一年四季皆有产，又被称为“智慧之果”，传说是因为佛祖释迦牟尼吃了香蕉而获得智慧。香蕉营养高、热量低，含有称为“智慧之盐”的磷，又有丰富的蛋白质、糖、钾、维生素A和C，同时膳食纤维也多，是相当好的营养食品。香蕉的作用：香蕉含有丰富的钾元素，是食物中排名第一的“美腿高手”，它所含的钾元素能帮助你伸展腿部肌肉和预防腿抽筋；香蕉味甘性寒，具有较高的药用价值。主要有清肠胃，治便秘，并有清热润肺、止烦渴、填精髓、解酒毒等功效，还适宜高血压、冠心病、动脉硬化者食用。
香蕉通常鲜食，不耐贮藏，用于加工香脆香蕉片可实现对香蕉的综合利用，食用方便，提高其营养价值和经济效益。
发明内容：
本发明的目的是提供一种香脆香蕉片的加工方法，实现香蕉原料的深加工综合利用。
本发明解决其技术问题所采取的技术方案是：
一种香脆香蕉片的加工方法，其特征是：采用选料处理→切块→晒干→回软→分级→包装→成品的加工工艺，其主要加工步骤为：
（1）选料处理：挑选无病虫害、无伤烂、成熟新鲜的香蕉为原料，去皮待用；
（2）切块：用不锈钢刀将香蕉切成25-30mm片状；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时经常翻动香蕉片，加速水分蒸发，晒到含水量达10-12%；
（4）回软：将晒干的香蕉片堆积成堆，用塑料袋薄膜盖住，经1-3天后回软，再拌入少许蜂蜜和芝麻糖粉，晾干即可；
（5）分级、包装：按质量要求将香蕉片分级包装，置于阴凉干燥处贮存。
有益效果：本发明制得的香蕉片色泽金黄，质地清脆而不绵软，具有香蕉特有的香甜风味，香甜酥脆；本产品营养价值很高，富含多种营养物质，有利于清理肠胃，促进人体的新陈代谢，具有清热润肺、止渴解毒、健脾开胃、降压的功效，是一种经济实惠、绿色健康的美味食品。
具体实施方式：
实施例1
一种香脆香蕉片的加工方法，其特征是：采用选料处理→切块→晒干→回软→分级→包装→成品的加工工艺，其加工步骤为：
（1）选料处理：挑选无病虫害、无伤烂、成熟新鲜的香蕉为原料，去皮待用；
（2）切块：用不锈钢刀将香蕉切成6-8mm片状；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时经常翻动香蕉片，加速水分蒸发，晒到含水量达3-5%；
（4）回软：将晒干的香蕉片堆积成堆，用塑料袋薄膜盖住，经4天后回软，再拌入少许柠檬香油和蜂蜜，晾干即可；
（5）分级、包装：按质量要求将香蕉片分级包装，置于阴凉干燥处贮存。
实施例2
一种香脆香蕉片的加工方法，其特征是：采用选料处理→切块→晒干→回软→分级→包装→成品的加工工艺，其加工步骤为：
（1）选料处理：挑选无病虫害、无伤烂、成熟新鲜的香蕉为原料，去皮待用；
（2）切块：用不锈钢刀将香蕉切成15mm片状；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时经常翻动香蕉片，加速水分蒸发，晒到含水量达7-10%；
（4）回软：将晒干的香蕉片堆积成堆，用塑料袋薄膜盖住，经4-5天后回软，再拌入少许白糖和蓝莓果酱，晾干即可；
（5）分级、包装：按质量要求将香蕉片分级包装，置于阴凉干燥处贮存。本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种香脆香蕉片的加工方法，其特征是：采用选料处理→切块→晒干→回软→分级→包装→成品的加工工艺，其主要加工步骤为：
（1）选料处理：挑选无病虫害、无伤烂、成熟新鲜的香蕉为原料，去皮待用；
（2）切块：用不锈钢刀将香蕉切成25-30mm片状；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时经常翻动香蕉片，加速水分蒸发，晒到含水量达10-12%；
（4）回软：将晒干的香蕉片堆积成堆，用塑料袋薄膜盖住，经1-3天后回软，再拌入少许蜂蜜和芝麻糖粉，晾干即可；
（5）分级、包装：按质量要求将香蕉片分级包装，置于阴凉干燥处贮存。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616627A (zh) * | 2017-01-09 | 2017-05-10 | 广西金蕉食品有限公司 | 香蕉片的制备方法 |
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