CN106174213A - The manufacture method of dried banana - Google Patents
The manufacture method of dried banana Download PDFInfo
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- CN106174213A CN106174213A CN201610616539.9A CN201610616539A CN106174213A CN 106174213 A CN106174213 A CN 106174213A CN 201610616539 A CN201610616539 A CN 201610616539A CN 106174213 A CN106174213 A CN 106174213A
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- fructus musae
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Abstract
The invention provides the manufacture method of a kind of above-mentioned dried banana, specifically include following steps: provide Fructus Musae as raw material；Described Fructus Musae is accelerated the ripening process；Clean the peel of the described Fructus Musae after accelerating the ripening；Described Fructus Musae is removed the peel；Described Fructus Musae after peeling is cut into slices, obtains Fructus Musae sliced meat；Described Fructus Musae sliced meat are dried, obtain dried banana；Described dried banana is packed, it is possible to make and obtain shelf-life longer dried banana.
Description
Technical field
The present invention relates to processing fruits technical field, particularly relate to the manufacture method of a kind of dried banana.
Background technology
Fructus Musae is the fruit can directly eaten something rare after a kind of harvesting, not only contains abundant nutrition, and can help
Digestion, has benefit to the health of human body, is deeply liked by common people very much.Fructus Musae, due to its growth characteristics, produces season no doubt yield
Abundant, inexpensive, but arrived non-product season, price is higher, yield is the most less.Even additionally, produce season, Fructus Musae is limited by product
Ground, pin etc. can not be gone out in time, often result in a lot of Fructus Musae rot with rotten, incessantly damage the interests at plantation family, also made
Become substantial amounts of waste.
For the problems referred to above, generally Fructus Musae is made and obtain dried banana, for extending the pot-life of Fructus Musae, and reduce perfume
The waste produced when any of several broadleaf plants is unsalable.But, use existing technique to make the dried banana obtained, still there is shelf-life shorter asking
Topic, is unfavorable for preserving for a long time and carrying of Fructus Musae.
Summary of the invention
Based on this, it is necessary to provide and can make the dried banana processing method obtaining shelf-life longer dried banana.
The manufacture method of a kind of dried banana, comprises the steps:
There is provided Fructus Musae as raw material；
Described Fructus Musae is accelerated the ripening process；
Clean the peel of described Fructus Musae；
Described Fructus Musae is removed the peel；
Described Fructus Musae is cut into slices, obtains Fructus Musae sliced meat；
Described Fructus Musae sliced meat are dried, obtain dried banana, wherein, containing of the described dried banana after described drying process
The water yield is 10%～20%；
Described dried banana is packed.
Wherein in an embodiment, use ethephon that described Fructus Musae is accelerated the ripening.
Wherein in an embodiment, Fructus Musae is put in the room that accelerates the ripening and carry out operation of accelerating the ripening.
Wherein in an embodiment, described in the temperature within room of accelerating the ripening be 13 DEG C～21 DEG C.
Wherein in an embodiment, described in the oxygen concentration within room of accelerating the ripening be 25%～38%.
Wherein in an embodiment, described in the humidity within room of accelerating the ripening be 80%～98%.
Wherein in an embodiment, described in the humidity within room of accelerating the ripening be 85%.
The manufacture method of above-mentioned dried banana is by using following steps: provide Fructus Musae as raw material；Described Fructus Musae is entered
Capable process of accelerating the ripening；Clean the peel of the described Fructus Musae after accelerating the ripening；Described Fructus Musae is removed the peel；Described Fructus Musae after peeling is entered
Row section, obtains Fructus Musae sliced meat；Described Fructus Musae sliced meat are dried, obtain dried banana；Described dried banana is packed, energy
Enough making obtains shelf-life longer dried banana.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the manufacture method of the dried banana of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the manufacture method of a kind of dried banana, comprise the steps: to provide Fructus Musae as raw material；To described Fructus Musae
Carry out process of accelerating the ripening；Clean the peel of described Fructus Musae；Described Fructus Musae is removed the peel；Described Fructus Musae is cut into slices, obtains perfume (or spice)
Any of several broadleaf plants sliced meat；Described Fructus Musae sliced meat are dried, obtain dried banana, wherein, containing of the described dried banana after described drying process
The water yield is 10%～20%；Described dried banana is packed.
Such as, the manufacture method of the dried banana of another embodiment, comprise the steps: to provide Fructus Musae as raw material；
Described Fructus Musae is accelerated the ripening process；Clean the peel of described Fructus Musae；Described Fructus Musae is removed the peel；To the described perfume (or spice) after peeling
Any of several broadleaf plants carries out pretreatment；Described Fructus Musae is cut into slices, obtains Fructus Musae sliced meat；Described Fructus Musae sliced meat are carried out a yard taste；To described perfume (or spice)
Any of several broadleaf plants sliced meat carry out color fixative；Described Fructus Musae sliced meat are dried, obtain dried banana；Described dried banana is eased back；To described
Dried banana is packed.
Such as, the manufacture method of the dried banana of another embodiment, comprise the steps: S110: provide Fructus Musae as former
Material；S120: process that described Fructus Musae is accelerated the ripening；S130: clean the peel of the described Fructus Musae after accelerating the ripening；S140: to described
Fructus Musae is removed the peel；S150: the described Fructus Musae after peeling is carried out pretreatment；S160: pretreated described Fructus Musae is carried out
Section, obtains Fructus Musae sliced meat；S170: described Fructus Musae sliced meat are carried out a yard taste；S180: the described Fructus Musae sliced meat after code taste are carried out
Color fixative；S190: the described Fructus Musae sliced meat after color fixative are dried, obtain dried banana；S200: described dried banana is carried out back
Soft；S210: the described dried banana after easing back is packed.
In order to further illustrate the manufacture method of above-mentioned dried banana, such as, refer to Fig. 1, an embodiment of the present invention
The manufacture method of dried banana, comprises the steps:
S110: provide Fructus Musae as raw material.
By providing Fructus Musae as raw material, obtaining dried banana for making, such as, it is provided that fresh Fructus Musae, it has
Crust is intact and not damaged characteristic, and fresh Fructus Musae is to improve dried banana quality, extend the basis of dried banana shelf-life.
Generally, full ripe fresh Fructus Musae is after plucking, and the shelf-life is shorter, is easy for corruption in the short period
Bad, in order to improve the shelf-life of Fructus Musae, such as, pluck six and select and medium rare select medium rare Fructus Musae to eight, it is possible to preferably extend
The shelf-life of Fructus Musae, it should be noted that pluck less than sixty percent ripe Fructus Musae, although more resistant to storing, the shelf-life is longer, but easily
Cause the few skin depth of meat, the less problem of edible part, the quality of Fructus Musae can be affected, medium rare to eight fifty percent by plucking at 6
Ripe Fructus Musae, it is possible to extend the shelf-life of Fructus Musae, and less to the qualitative effects of Fructus Musae.And for example, harvesting 7 is medium rare arrives
Medium well Fructus Musae, it is possible to further extend the shelf-life of Fructus Musae, and further reduce the impact on banana quality.
During preserving, there is the generation of spoilage problems to reduce described Fructus Musae, such as, in described step S110, institute
The storage temperatures stating Fructus Musae is 11.5 DEG C～17 DEG C；And for example, the storage temperatures of described Fructus Musae is 13.5 DEG C～15.5 DEG C；And for example,
The storage temperatures of described Fructus Musae is 14 DEG C, it is possible to increase the shelf-life of Fructus Musae.It is pointed out that the storage temperatures of Fructus Musae is less than
When 11.5 DEG C, easily Fructus Musae is caused cold injury, be unfavorable for the storing of Fructus Musae, and when the storage temperatures of Fructus Musae is higher than 15.5 DEG C, protect
The matter phase shortens along with the rising of temperature, is unfavorable for the storing of Fructus Musae.
S120: process that described Fructus Musae is accelerated the ripening.
Preserving or the generation of spoilage problems during storing to reduce described Fructus Musae, plucking more not mature perfume (or spice) by needs
Any of several broadleaf plants, the Fructus Musae that i.e. harvesting ripe degree is the highest, for reducing described Fructus Musae in the generation preserving or occurring during storing spoilage problems.
So, pluck the most full ripe Fructus Musae and the pot-life of Fructus Musae can be extended, but use the most full ripe Fructus Musae
Making dried banana, can have a huge impact the local flavor of dried banana, such as, mouthfeel is the most jerky, and nutritional labeling is relatively low, in order to
Alleviate the problem that mouthfeel is jerky, and improve nutrient content and the local flavor of dried banana, such as, the described Fructus Musae after gathering is carried out
Accelerating the ripening process, so, by accelerating the ripening the Fructus Musae after processing, nutrient substance is more beneficial for the absorption of human body, additionally it is possible to improve Fructus Musae
Dry local flavor, by accelerating the ripening the Fructus Musae after processing, additionally it is possible to expedite the emergence of out more fragrance matter, so, it is possible to make making obtain
The local flavor of dried banana more preferable, nutrition is higher.
In order to improve effect of accelerating the ripening, such as, use ethephon that described Fructus Musae is accelerated the ripening, so, it is possible raising and accelerate the ripening
Effect.But, ethephon belongs to chemical ripeners, when using ethephon to accelerate the ripening described Fructus Musae, needs strict control
The quality of ethephon and using dosage.Although also described Fructus Musae can be accelerated the ripening additionally, naturally place, but exist and accelerate the ripening the time
Longer and that effect of accelerating the ripening is poor problem.
In order to improve the safety that Ripening of Banana is processed and shorten the time that Ripening of Banana processes, such as, accelerate the ripening described in
Process specifically includes lower step: is put into by Fructus Musae in the room that accelerates the ripening and carries out operation of accelerating the ripening, described in the temperature within room of accelerating the ripening be 13 DEG C
～21 DEG C, described in the oxygen concentration within room of accelerating the ripening be 25%～38%, described in the humidity within room of accelerating the ripening be 80%～98%,
So, by Fructus Musae being positioned over 17 DEG C～the temperature of 21 DEG C, 25%～38% oxygen concentration content and 80%～98% humidity
In environment, it is possible to shorten the time that Ripening of Banana processes, and through such process of accelerating the ripening, there is no the residual of chemical reagent,
Processing procedure of accelerating the ripening safety, is harmful to human health.It should be noted that oxygen concentration is too low,
And for example, process of accelerating the ripening described in specifically includes following steps: Fructus Musae is proceeded to the room that accelerates the ripening, the temperature in the room that accelerates the ripening is controlled
At 13 DEG C～17 DEG C, the oxygen concentration in the room that accelerates the ripening is controlled 25%～30%, by the humid control in the room that accelerates the ripening 85%～
95%, in such manner, it is possible to further shorten the time that Ripening of Banana processes.
And for example, process of accelerating the ripening described in specifically includes following steps: Fructus Musae is proceeded to the room that accelerates the ripening, the temperature in the room that accelerates the ripening is controlled
At 15.5 DEG C, the oxygen concentration in the room that accelerates the ripening is controlled 27%, by the humid control in the room that accelerates the ripening 95%, in such manner, it is possible to more enter
The time shortening Ripening of Banana process of one step.
S130: clean the peel of the described Fructus Musae after accelerating the ripening.
Cleaned by the described Fructus Musae after accelerating the ripening, it is possible to the impurity such as earth removing described Fructus Musae surface, it is to avoid
Too much impurity brought during follow-up peeling into by described Fructus Musae such that it is able to reduces the described dried banana that follow-up making obtains
Impurity content.
S140: described Fructus Musae is removed the peel.
By described Fructus Musae is removed the peel, it is possible to preferably carry out follow-up sarcocarp and process, such as, use skinning machine pair
Described Fructus Musae carries out peel and goes division operation.Such as, described peeling operation is operation of peeling.
S150: the described Fructus Musae after peeling is carried out pretreatment.
It is appreciated that owing to the peel of described Fructus Musae can play a protective role during described banana is grown up
And the shielding action to harmful factor, but, the sarcocarp in the peel side near Fructus Musae of the Fructus Musae after maturation is generally easier to
By the invasion and attack of microorganism etc., it is unfavorable for the long-term preservation of follow-up dried banana, in order to extend the shelf-life of dried banana, such as, right
Described Fructus Musae after peeling carries out pretreatment, to remove the described Fructus Musae harmful microorganism near the sarcocarp of the peel side of Fructus Musae.
The operation that described Fructus Musae after peeling carries out pretreatment should be comparatively gentle mode of operation, it is impossible to have influence on
The color and luster of Fructus Musae and nutrition, in order to milder remove the described Fructus Musae harmful microorganism near the sarcocarp of the peel side of Fructus Musae,
Such as, use Fructus Musae pretreatment fluid that the described Fructus Musae after peeling is carried out pretreatment operation, remove described perfume (or spice) for milder
Any of several broadleaf plants is near the harmful microorganism of the sarcocarp of the peel side of Fructus Musae.
In order to milder remove the described Fructus Musae harmful microorganism near the sarcocarp of the peel side of Fructus Musae, such as, described
Fructus Musae pretreatment fluid includes each component of following mass parts: edible ethanol 20 parts～35 parts, nisin 0.01 part～
0.06 part, tea polyphenols 0.01 part～0.08 part, chitosan 0.1 part～0.5 part, propolis 1 part～6 parts, oxalic acid 0.6 part～0.8 part
With 80 parts～110 parts of water；And for example, described Fructus Musae pretreatment fluid includes each component of following mass parts: edible ethanol 20 parts～35
Part, nisin 0.01 part～0.06 part, tea polyphenols 0.01 part～0.08 part, chitosan 0.1 part～0.5 part, propolis 1 part
～6 parts, oxalic acid 0.6 part～0.8 part and 80 parts～110 parts of water, sodium propionate 0.05 part～0.2 part, protamine 0.2 part～0.45
Part, natamycin 0.02 part～0.05 part, edible salt 10 parts～20 parts and Flos Chrysanthemi Indici extracting solution 5 parts～9 parts.
The described Fructus Musae pretreatment fluid using the most each component can remove the described Fructus Musae fruit near Fructus Musae in milder ground
The harmful microorganism of the sarcocarp of skin side, plays the effect of sterilizing；When nisin 0.01 part～0.06 part, oxalic acid
0.6 part～0.8 part compounds with other components of Flos Chrysanthemi Indici extracting solution 5 parts～9 parts with described Fructus Musae pretreatment fluid, it is possible to rise
To preferably disinfection effect, it is used for removing harmful microorganism；Additionally, chitosan 0.1 part～0.5 part, propolis 1 part～6 parts,
Sodium propionate 0.05 part～0.2 part and protamine 0.2 part～0.45 part carry out multiple with other components of described Fructus Musae pretreatment fluid
Join, it is possible to when carrying out described pretreatment operation, preferably play the protection described Fructus Musae sarcocarp near the peel side of Fructus Musae, i.e.
The effect of Temperature Treatment can be reached；In particular by other of tea polyphenols 0.01 part～0.08 part and described Fructus Musae pretreatment fluid
Component compounds, additionally it is possible to play and described Fructus Musae carries out follow-up fresh-keeping effect.
The as above compounding described Fructus Musae pretreatment fluid obtained is used more leniently the described Fructus Musae after peeling to be carried out
Pretreatment, improves the disinfection effect to Fructus Musae, especially during sterilizing, it is possible to protect and lock described perfume (or spice)
The nutritional labeling of any of several broadleaf plants self, for reducing the described sterilizing operation destruction to described Fructus Musae nutritional labeling.
In order to milder remove the described Fructus Musae harmful microorganism near the sarcocarp of the peel side of Fructus Musae, such as, described
Fructus Musae pretreatment fluid includes each component of following mass parts: described Fructus Musae pretreatment fluid includes each component of following mass parts: food
With ethanol 25 parts～35 parts, nisin 0.03 part～0.06 part, tea polyphenols 0.04 part～0.08 part, chitosan 0.3 part
～0.5 part, propolis 3 parts～5 parts, sodium propionate 0.08 part～0.15 and oxalic acid 0.7 part～0.8 part, 90 parts～100 parts of water, milt
0.3 part～0.45 part of albumen, natamycin 0.04 part～0.05 part, edible salt 16 parts～20 parts and Flos Chrysanthemi Indici extracting solution 5 parts～7
Part.
The as above compounding described Fructus Musae pretreatment fluid obtained is used more leniently the described Fructus Musae after peeling to be carried out
Pretreatment, improves the disinfection effect to Fructus Musae, further especially during sterilizing, it is possible to further protect
Protect the nutritional labeling of described Fructus Musae self, for reducing the described sterilizing operation destruction to described Fructus Musae nutritional labeling.
In order to milder remove the described Fructus Musae harmful microorganism near the sarcocarp of the peel side of Fructus Musae, such as, described
Fructus Musae pretreatment fluid includes each component of following mass parts: described Fructus Musae pretreatment fluid includes each component of following mass parts: food
With ethanol 32 parts, nisin 0.05 part, tea polyphenols 0.07 part, chitosan 0.4 part, propolis 4.5 parts, sodium propionate 0.13
Part, protamine 0.42 part, oxalic acid 0.7 part, natamycin 0.04 part, edible salt 18 parts, Flos Chrysanthemi Indici extracting solution 5.5 parts, water 98
Part.
The as above compounding described Fructus Musae pretreatment fluid obtained is used more leniently the described Fructus Musae after peeling to be carried out
Pretreatment, improves the disinfection effect to Fructus Musae, further especially during sterilizing, it is possible to further protect
Protect the nutritional labeling of described Fructus Musae self, for reducing the described sterilizing operation destruction to described Fructus Musae nutritional labeling.
Such as, when carrying out described pretreatment operation, the described Banana after peeling is entered with described Fructus Musae pretreatment fluid
Row spray operation or dip operation, be used for reaching pretreating effect, e.g., reaches gentle bactericidal effect and fresh-keeping effect；And for example,
After described Fructus Musae after peeling is carried out pretreatment operation, also the described Fructus Musae after described peeling is carried out；And for example, use
Described Fructus Musae after described peeling is carried out by sterilized water；And for example, at a temperature of 15 DEG C～20 DEG C, use sterilized water to institute
State the described Fructus Musae after peeling to be carried out, so, it is possible to reach gentle bactericidal effect and fresh-keeping effect.
S160: pretreated described Fructus Musae is cut into slices, obtains Fructus Musae sliced meat.
By cutting into slices pretreated described Fructus Musae, it is possible to obtain Fructus Musae sliced meat, follow-up making obtains institute
State dried banana and direct raw material is provided.
In order to optimize the shape of described Fructus Musae sliced meat, for improving the shelf-life making the described dried banana obtained, additionally,
Also being beneficial to follow-up processing technology, such as, described Fructus Musae sliced meat are flaky texture, and the thickness of described Fructus Musae sliced meat is 3 millis
Rice～10 millimeters；And for example, described Fructus Musae sliced meat are flaky texture, and the thickness of described Fructus Musae sliced meat is 3 millimeters～8 millimeters；
And for example, described Fructus Musae sliced meat are flaky texture, and the thickness of described Fructus Musae sliced meat is 5 millimeters, so, it is possible to optimize described perfume (or spice)
The shape of any of several broadleaf plants sliced meat, for improving the shelf-life making the described dried banana obtained, additionally, be also beneficial to follow-up processing technology,
It is additionally favorable for follow-up drying process, saves energy consumption, further, it is possible to increase the stability of the shape of the dried banana of follow-up making, do not allow
Easily crush in transit.
Such as, use microtome to cut into slices to pretreated described Fructus Musae, be used for obtaining described Fructus Musae sliced meat.
S170: described Fructus Musae sliced meat are carried out a yard taste.
Operate by described Fructus Musae sliced meat being carried out yard taste, it is possible to strengthen the nutritional labeling contained in described Fructus Musae sliced meat,
For strengthening the nutritional labeling of described dried banana, the taste and flavor that follow-up making obtains.Wherein said code taste is seasoning.
Such as, the operation of described code taste specifically includes following steps: piled up the most in turn by described Fructus Musae sliced meat, is formed
One layer of described Fructus Musae sliced meat, then, repeat aforesaid operations, obtain the described Fructus Musae sliced meat that multilamellar is piled up, afterwards, add Fructus Musae code
Described Fructus Musae sliced meat, after soaking 0.5h～0.8h, are pulled out by taste agent.
In order to strengthen the nutritional labeling contained in described Fructus Musae sliced meat, for strengthening the described dried banana that follow-up making obtains
Nutritional labeling, taste and flavor, such as, use Fructus Musae code taste agent that described Fructus Musae sliced meat carry out yard taste or seasoning and process；Example
As, described Fructus Musae code taste agent includes each component of following mass parts: Chinese liquor 2 parts～4 parts, Fructus Litchi vinegar 1 part～1.8 parts, wine
1.5 parts～2.3 parts, acacia honey 5 parts～12 parts, high fructose syrup 1 part～2.5 parts and laughable 5 parts～10 parts；And for example, described Fructus Musae
Code taste agent includes each component of following mass parts: Chinese liquor 2 parts～4 parts, Fructus Litchi vinegar 1 part～1.8 parts, wine 1.5 parts～2.3
Part, acacia honey 5 parts～12 parts, high fructose syrup 1 part～2.5 parts, cola 5 parts～10 parts, mentha leave 2 parts～5 parts, Pericarpium Citri Reticulatae Viride 1.5
Part～3.5 parts, Aloe 0.5 part～2.2 parts, Flos Osmanthi Fragrantis 1.2 parts～2.5 parts, rosebud 2.2 parts～3.5 parts, bamboo tender leaf 3.5 parts
～4.5 parts, Folium toonae sinensis 2.2 parts～4.2 parts, green tea 0.5 part～1.2 parts, 0.5 part～2 parts of Caulis et Folium Chrysanthemi segeti leaf and 15 parts～25 parts of water.
The Fructus Musae code taste agent using the most each component can strengthen the nutritional labeling contained in described Fructus Musae sliced meat, is used for increasing
The nutritional labeling of described dried banana that strong follow-up making obtains, taste and flavor；Use Chinese liquor 2 parts～4 parts, cola 5 parts～10
Part, Fructus Litchi vinegar 1 part～1.8 parts and wine 1.5 parts～2.3 parts compound with other components of described Fructus Musae code taste agent, energy
Enough reduce the Fructus Musae meat cell malabsorption to the above-mentioned Fructus Musae code each component of taste agent, i.e. use Chinese liquor 2 parts～4 parts, laughable 5 parts～
10 parts, Fructus Litchi vinegar 1 part～1.8 parts and wine 1.5 parts～2.3 parts compound with other components of described Fructus Musae code taste agent,
Can leniently destroy the cell wall of Fructus Musae meat cell, each component of the most described Fructus Musae code taste agent smoothly enters to Fructus Musae meat
Intracellular, improve absorbance to nutritional labeling, and Chinese liquor 2 parts～4 parts, laughable 5 parts～10 parts, Fructus Litchi vinegar 1 part～1.8 parts and
Wine 1.5 parts～2.3 parts, containing abundant nutrient substance, strengthens wine flavour and the fruit acid of the described dried banana of follow-up making
Taste；Secondly as Fructus Musae code taste agent introduces Chinese liquor 2 parts～4 parts, laughable 5 parts～10 parts, Fructus Litchi vinegar 1 part～1.8 parts and wine
The components such as 1.5 parts～2.3 parts, additionally it is possible to preferably play the effect of bacteria growing inhibiting, for improving what follow-up making obtained
The shelf-life of described dried banana；Additionally, use mentha leave 2 parts～5 parts, Pericarpium Citri Reticulatae Viride 1.5 parts～3.5 parts, Aloe 0.5 part～2.2
Part, Flos Osmanthi Fragrantis 1.2 parts～2.5 parts, rosebud 2.2 parts～3.5 parts, bamboo tender leaf 3.5 parts～4.5 parts, Folium toonae sinensis 2.2 parts～4.2
Part, green tea 0.5 part～1.2 parts and 0.5 part～2 parts of Caulis et Folium Chrysanthemi segeti leaf compound with other components of described Fructus Musae code taste agent, it is possible to
The mixing of the described dried banana strengthening follow-up making is measured containing perfume, and nutrition more equalizes, and quality is more preferably.
Obtain quality more preferably to make, be more easy to the described Fructus Musae code taste agent absorbed by described banana pulp, such as, described
The manufacture method of Fructus Musae code taste agent comprises the steps: mentha leave, Pericarpium Citri Reticulatae Viride, Aloe, Flos Osmanthi Fragrantis, Flos Rosae Rugosae according to aforementioned proportion
After bud, bamboo tender leaf, Folium toonae sinensis, green tea, Caulis et Folium Chrysanthemi segeti leaf, water and white spirit mixed, after boiling 10min～15min, remove slag, mixed
Liquid, is then cooled to room temperature by described mixed liquor, adds Fructus Litchi vinegar, wine, acacia honey, high fructose syrup according to aforementioned proportion
And cola, obtain described Fructus Musae code taste agent, so, it is possible making, to obtain quality more preferable, is more easy to be absorbed by described banana pulp
Described Fructus Musae code taste agent.
And for example, described Fructus Musae code taste agent includes each component of following mass parts: mentha leave 2.5 parts～3.5 parts, Pericarpium Citri Reticulatae Viride
1.7 parts～2.5 parts, Aloe 0.8 part～1.2 parts, Flos Osmanthi Fragrantis 1.4 parts～1.6 parts, rosebud 2.4 parts～2.7 parts, bamboo tender leaf 3.8
Part～4.1 parts, Folium toonae sinensis 3.2 parts～3.6 parts, green tea 0.6 part～0.8 part, 0.9 part～1.2 parts of Caulis et Folium Chrysanthemi segeti leaf, 18 parts of water～20
Part, Chinese liquor 2 parts～3 parts, Fructus Litchi vinegar 1.2 parts～1.4 parts, wine 1.5 parts～1.7 parts, acacia honey 7 parts～9 parts, high fructose syrup
1 part～1.5 parts and laughable 7 parts～8 parts, it is possible to further improve the local flavor of dried banana, retain the fragrance of Fructus Musae in dried banana.
And for example, described Fructus Musae code taste agent includes each component of following mass parts: mentha leave 3.1 parts, Pericarpium Citri Reticulatae Viride 1.8 parts, reed
Luxuriant growth 0.9 part, Flos Osmanthi Fragrantis 1.5 parts, rosebud 2.5 parts, bamboo tender leaf 3.9 parts, Folium toonae sinensis 3.3 parts, green tea 0.6 part, 1 part of Caulis et Folium Chrysanthemi segeti leaf,
19 parts of water, Chinese liquor 2.4 parts, Fructus Litchi vinegar 1.3 parts, wine 1.6 parts, acacia honey 8 parts, high fructose syrup 1.1 parts and laughable 7.2 parts,
Can further improve the local flavor of dried banana, retain the fragrance of Fructus Musae in dried banana.
S180: the described Fructus Musae sliced meat after code taste are carried out color fixative.
Described Fructus Musae sliced meat be exposed to air time long time, the easy variable color of sarcocarp of Fructus Musae, nutritive loss is more, this
Outward, in follow-up being dried, the most easily there is the problem that color and luster changes greatly in Fructus Musae；In order to preferably protect the color and luster of dried banana,
And reduce the loss of Fructus Musae Middle nutrition material, for improving quality and the shelf-life of dried banana, such as, described in after code taste
Fructus Musae sliced meat carry out color retention；And for example, use Fructus Musae colour-keeping liquid that the described Fructus Musae sliced meat after code taste are carried out color retention, as
This, it is possible to the preferably color and luster of protection dried banana, and reduce the loss of Fructus Musae Middle nutrition material, for improving the product of dried banana
Matter and shelf-life.
In order to preferably protect the color and luster of dried banana, and reduce the loss of Fructus Musae Middle nutrition material, be used for improving Fructus Musae
Dry quality and shelf-life, such as, described Fructus Musae colour-keeping liquid includes each component of following mass parts: citric acid 0.02 part～0.08
Part, 2 parts～6 parts of sodium chloride, sulfurous acid 0.01 part～0.04 part, sodium sulfite 0.1 part～0.4 part, 0.04 part of ascorbic acid
～0.12 part, beta-schardinger dextrin-0.01 part～0.04 part, 0.02 part～0.07 part of sodium thiosulfate, cysteine 0.5 part～0.9
Part, disodiumedetate 0.01 part～0.05 part, arginine 0.3 part～0.7 part, 90 parts～120 parts of water.
By using the composite banana colour-keeping liquid component of said components, it is possible to increase the effect of color protection to Fructus Musae, especially,
The fragility of dried dried banana, and the shelf-life of prolongation dried banana can be improved, thus, it is possible to improve the quality of dried banana.
And for example, described Fructus Musae colour-keeping liquid includes each component of following mass parts: citric acid 0.03 part～0.06 part, sodium chloride
3 parts～5 parts, sulfurous acid 0.02 part～0.03 part, sodium sulfite 0.2 part～0.3 part, 0.04 part～0.07 part of ascorbic acid,
Beta-schardinger dextrin-0.02 part～0.03 part, 0.03 part～0.05 part of sodium thiosulfate, cysteine 0.7 part～0.8 part, ethylenediamine tetraacetic
Acetic acid disodium 0.01 part～0.03 part, arginine 0.5 part～0.6 part, 100 parts～150 parts of water, it is possible to improve Fructus Musae further
Effect of color protection, improve further the fragility of dried dried banana, and extend the shelf-life of dried banana further.
And for example, described Fructus Musae colour-keeping liquid includes each component of following mass parts: citric acid 0.04 part, 3.5 parts of sodium chloride, sub-
0.02 part of sulphuric acid, sodium sulfite 0.25 part, 0.05 part of ascorbic acid, beta-schardinger dextrin-0.02 part, 0.04 part of sodium thiosulfate, half
Cystine 0.8 part, disodiumedetate 0.02 part, arginine 0.6 part, 120 parts of water, it is possible to improve Fructus Musae further
The fragility of effect of color protection, the further dried dried banana of raising, and extend the shelf-life of dried banana further.
In order to preferably retain the code taste effect in S170, such as, spray pattern is used to spray described Fructus Musae colour-keeping liquid
On described Fructus Musae after code taste, and for example, the described Fructus Musae after code taste is immersed in described Fructus Musae colour-keeping liquid 1 second～10 seconds,
And for example, the described Fructus Musae after code taste is immersed in described Fructus Musae colour-keeping liquid 1.5 seconds～6 seconds, and for example, by the described perfume (or spice) after code taste
Any of several broadleaf plants is immersed in described Fructus Musae colour-keeping liquid 2.5 seconds, so can preferably retain the code taste effect in S170 step, and, energy
Enough effect of color protection improved Fructus Musae.
S190: the described Fructus Musae sliced meat after color fixative are dried, obtain dried banana.
By the described Fructus Musae sliced meat after color fixative are dried, it is possible to the described dried banana that water content is relatively low, by fall
The water content of low described dried banana, it is possible to preferably improve the shelf-life of described dried banana.
In order to improve further the shelf-life of described dried banana, such as, the containing of the described dried banana after described drying process
The water yield is 10%～20%, so, can promote the mouthfeel of dried banana, and the shelf-life of dried banana is the longest.And for example, described dry
Dry condition is to be 15%～17% by the water content control of dried banana；And for example, described dry condition is containing dried banana
Water rate control is 16.5%, in such manner, it is possible to the mouthfeel promoting dried banana further can be put forward.
In order to improve the drying effect to Fructus Musae, such as, described it is dried as hot air drying, wherein, described hot air drying
Temperature is 50 DEG C～75 DEG C, and the time of described hot air drying is 16 hours～32 hours, is dried Fructus Musae in such manner, it is possible to improve
Effect, and improve the convenience of operation；And for example, the temperature of described hot air drying is 58 DEG C～65 DEG C, described hot air drying
Time be 18 hours～24 hours；The temperature of the most described hot air drying is 60 DEG C, and the time of described hot air drying is 21 little
Time, can either preferable drying effect, the mouthfeel of dried banana can be promoted again, especially, it is possible to reduce dried banana Middle nutrition thing
The loss of matter.
It is dried the loss of Middle nutrition material in order to reduce Fructus Musae, preferably protects the nutrient substance in Fructus Musae, Yi Jiti
The shelf-life of high described dried banana, such as, described drying process is vacuum lyophilization, and such as, described vacuum lyophilization has
Body comprises the steps: refrigeration operation, vacuum pumping, sublimation drying operation and high temperature drying operation, wherein said freezing behaviour
The freezing outlet temperature made is-50 DEG C～-35 DEG C, and described sublimation drying temperature is-28 DEG C～-2 DEG C, described high temperature drying temperature
It it is 38 DEG C～45 DEG C, in such manner, it is possible to reduce Fructus Musae to be dried the loss of Middle nutrition material, especially, extraordinary holding dried banana
Color and luster and profile.
It is dried the loss of Middle nutrition material in order to reduce Fructus Musae, preferably protects the nutrient substance in Fructus Musae, Yi Jiti
The shelf-life of high described dried banana, such as, the chilling rate in described refrigeration operation is 5 DEG C/h～12 DEG C/h, it is possible to
Reduce Fructus Musae further and be dried the loss of Middle nutrition material；And for example, the chilling rate in described refrigeration operation is 7.5 DEG C/h,
Fructus Musae can be reduced further and be dried the loss of Middle nutrition material, especially, it is possible to reduce the energy during vacuum lyophilization
Consumption；And for example, the programming rate in described sublimation drying operating process is 2 DEG C/h～6 DEG C/h；And for example, described distillation is done
Programming rate in dry operating process is 4.5 DEG C/h, it is possible to preferably keeps color and luster and the profile of dried banana, and is dried
Effect is the best；And for example, high temperature drying temperature is 40 DEG C～42 DEG C, and and for example, high temperature drying temperature is 41.5 DEG C, it is possible to further
Reduce Fructus Musae and be dried the loss of Middle nutrition material.
Vacuum pumping also has considerable influence to the vacuum lyophilization effect of dried banana, is dried Fructus Musae to improve
Effect, such as, the vacuum after described vacuum pumping is 13Pa～70Pa, can improve the drying effect to Fructus Musae；And for example, institute
Stating the vacuum after vacuum pumping is 20Pa～40Pa；And for example, the vacuum after described vacuum pumping is 32Pa, Ji Nengti
The high drying effect to Fructus Musae, moreover it is possible to promoting the mouthfeel of dried banana, especially, the profile of dried banana and color and luster are all protected very
Good.
S200: described dried banana is eased back.
It is appreciated that the dried banana obtained after drying, easily occurs being dried the insufficient and problem of uneven drying, lead
Soft not and dried banana the quality of quality causing dried banana reduces, and in order to promote the quality of dried banana, carries out dried banana
Ease back process.
In order to preferably promote the quality of dried banana, such as, the mode of operation eased back described in is 28 DEG C～the temperature of 38 DEG C
Under degree, described dried banana is placed in airtight container 20 hours～38 hours, so can preferably promote the matter of dried banana
Ground, especially, it is possible to extend the shelf-life of dried banana.And for example, the described dried banana using tinfoil to encase 200 grams～800 grams enters
Row eases back, it is possible to further promote the quality of dried banana, extends the shelf-life of dried banana.And for example, tinfoil is used to encase 250 grams
～the described dried banana of 450 grams eases back, and for example, and for example, the described dried banana using tinfoil to encase 300 grams eases back,
Can further promote the quality of dried banana.
In order to preferably promote the quality of dried banana, and the shelf-life of dried banana can be extended, such as, described in ease back
Mode of operation is at a temperature of 32～38 DEG C, and described dried banana is placed in airtight container 20 hours～30 hours, so
The quality of dried banana can be promoted further, especially, it is possible to extend the shelf-life of dried banana further；And for example, ease back described in
Mode of operation be at a temperature of 37 DEG C, described dried banana is placed in airtight container 24 hours, so can be further
Promote the quality of dried banana, especially, it is possible to extend the shelf-life of dried banana further, so, it is possible preferably to promote Fructus Musae
Dry quality, and the shelf-life of dried banana can be extended.
S210: the described dried banana after easing back is packed.
By the described dried banana after easing back is packed, it is possible to preferably improve the shelf-life of described dried banana, profit
In follow-up sale and preservation.
In order to extend the shelf-life of dried banana, such as, use plastic sheeting that described dried banana is packed, and for example, adopt
With tinfoil paper, described dried banana is packed, and for example, use the composite article of plastic sheeting and tinfoil paper that described dried banana is carried out
Packaging, and for example, described packaging uses evacuation to pack, and and for example, described packaging uses the mode of nitrogen charging deoxygenation to pack
Operation, so can extend the shelf-life of dried banana.Such as, described plastic sheeting is damp-proof plastic sheeting, and for example, and described stannum
Paper tinsel is damp-proof tinfoil paper.
The manufacture method of above-mentioned dried banana is by using following steps: provide Fructus Musae as raw material；Described Fructus Musae is entered
Capable process of accelerating the ripening；Clean the peel of the described Fructus Musae after accelerating the ripening；Described Fructus Musae is removed the peel；Described Fructus Musae after peeling is entered
Row pretreatment；Pretreated described Fructus Musae is cut into slices, obtains Fructus Musae sliced meat；Described Fructus Musae sliced meat are carried out a yard taste；Right
Described Fructus Musae sliced meat after code taste carry out color fixative；Described Fructus Musae sliced meat after color fixative are dried, obtain dried banana；To described
Dried banana eases back；Described dried banana after easing back is packed, it is possible to make and obtain shelf-life longer dried banana.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. measurement unit, and in each reality
Executing in mode, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the manufacture method of a dried banana, it is characterised in that comprise the steps:
There is provided Fructus Musae as raw material；
Described Fructus Musae is accelerated the ripening process；
Clean the peel of described Fructus Musae；
Described Fructus Musae is removed the peel；
Described Fructus Musae is cut into slices, obtains Fructus Musae sliced meat；
Described Fructus Musae sliced meat are dried, obtain dried banana, wherein, the water content of the described dried banana after described drying process
It is 10%～20%；
Described dried banana is packed.
The manufacture method of dried banana the most according to claim 1, it is characterised in that use ethephon that described Fructus Musae is carried out
Accelerate the ripening.
The manufacture method of dried banana the most according to claim 1, it is characterised in that Fructus Musae is put in the room that accelerates the ripening and urges
Ripe operation.
The manufacture method of dried banana the most according to claim 3, it is characterised in that described in the temperature within room of accelerating the ripening be 13
DEG C～21 DEG C.
The manufacture method of dried banana the most according to claim 4, it is characterised in that described in accelerate the ripening the oxygen concentration within room
It is 25%～38%.
The manufacture method of dried banana the most according to claim 5, it is characterised in that described in the humidity within room of accelerating the ripening be
80%～98%.
The manufacture method of dried banana the most according to claim 6, it is characterised in that described in the humidity within room of accelerating the ripening be
85%.
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| CN201610616539.9A CN106174213A (en) | 2016-07-29 | 2016-07-29 | The manufacture method of dried banana |
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| CN201610616539.9A CN106174213A (en) | 2016-07-29 | 2016-07-29 | The manufacture method of dried banana |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021118334A1 (en) | 2019-12-11 | 2021-06-17 | Sime Darby Plantation Intellectual Property Sdn. Bhd. | Process for producing crude palm fruit oil and virgin palm fruit oil |
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2016
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021118334A1 (en) | 2019-12-11 | 2021-06-17 | Sime Darby Plantation Intellectual Property Sdn. Bhd. | Process for producing crude palm fruit oil and virgin palm fruit oil |
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Application publication date: 20161207 |