CN114982818A - Banana pulp browning inhibition method - Google Patents
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- CN114982818A CN114982818A CN202210309922.5A CN202210309922A CN114982818A CN 114982818 A CN114982818 A CN 114982818A CN 202210309922 A CN202210309922 A CN 202210309922A CN 114982818 A CN114982818 A CN 114982818A
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- 241000234295 Musa Species 0.000 title claims abstract description 71
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 10
- 230000005764 inhibitory process Effects 0.000 title description 3
- 239000002253 acid Substances 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 239000003513 alkali Substances 0.000 claims abstract description 17
- 238000005303 weighing Methods 0.000 claims abstract description 13
- 238000011282 treatment Methods 0.000 claims abstract description 11
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 10
- 150000007529 inorganic bases Chemical class 0.000 claims abstract description 10
- 235000021015 bananas Nutrition 0.000 claims abstract description 5
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- 238000011276 addition treatment Methods 0.000 claims description 2
- 230000002829 reductive effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 12
- 239000007864 aqueous solution Substances 0.000 description 11
- 239000003755 preservative agent Substances 0.000 description 8
- 230000002335 preservative effect Effects 0.000 description 8
- 238000007789 sealing Methods 0.000 description 8
- 238000010306 acid treatment Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002532 enzyme inhibitor Substances 0.000 description 1
- 229940125532 enzyme inhibitor Drugs 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940001607 sodium bisulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 229940001474 sodium thiosulfate Drugs 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Paper (AREA)
Abstract
The invention discloses a method for inhibiting browning of banana pulp, and relates to the technical field of deep processing of bananas. The invention at least comprises the following steps: pretreatment of banana pulp: adjusting temperature and humidity to make banana pulp in an indoor environment with proper temperature and humidity, peeling the ripe banana with intact peel and no brown spots in the indoor environment, immediately cutting the pulp into a plurality of sections with certain thickness, and putting the cut pulp in a clean and dry container; adding inorganic base for treatment: weighing the cut fresh pulp, adding inorganic base in a corresponding proportion according to the weight proportion, stirring for a certain time, and measuring the pH value of the pulp after the forming treatment by adopting pH paper. According to the invention, the alkali solution and the banana pulp are mixed and stirred for 5-10 minutes, so that the pH value is kept at 9-10.5, and then the pH value is adjusted to 4-5 by using acid, thus the browning of the banana pulp is effectively inhibited, and the nutritional ingredients and the flavor of the banana pulp are retained.
Description
Technical Field
The invention relates to the technical field of deep processing of bananas, in particular to a method for inhibiting browning of banana pulp.
Background
Related studies have shown that the main causes of browning of fruit are two: enzymatic browning, which is browning caused by polyphenol oxidase in fruits; secondly, non-enzymatic browning, and the main browning mechanism is Maillard reaction. The polyphenol oxidase is not resistant to high temperature, strong acid and strong alkali, the activity is not reversible after being damaged, and the pulp of the banana is often browned when the banana is deeply processed, so that the appearance and the taste of the banana are seriously influenced.
Therefore, for enzymatic browning, high-temperature heating is mainly adopted at present, or the occurrence of browning of the pulp is inhibited by adjusting the pH value to be below 3.0 or adding some enzyme activity inhibitors and antioxidants, such as sodium bisulfite, sodium thiosulfate, glutathione, L-cysteine, vitamin C, oxalic acid, citric acid, phytic acid and the like. But the nutrient components of the pulp are easily damaged by heating at high temperature; enzymatic browning can be inhibited by adjusting the pH value to be below 3.0, but the change of the pulp flavor is easily caused by over-strong acidity, so that the mouthfeel is influenced;
the effect of inhibiting browning is often poor by adding a single enzyme inhibitor and antioxidant, and a combination mode of several reagents is adopted, so that the formula is complex and the cost is high;
therefore, a method for effectively inhibiting the browning of the banana pulp and preserving the nutrient components and the flavor of the banana pulp is lacked.
Disclosure of Invention
The invention aims to provide a method for inhibiting browning of banana pulp, which aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for inhibiting browning of banana pulp at least comprises the following steps:
s1, banana pulp pretreatment:
peeling the ripe bananas with intact peel and no brown spots in an indoor environment with the temperature of 10-25 ℃ and the humidity of 45-75%, cutting the peeled banana pulp into small sections with the thickness of 1-3 cm, and putting the cut pulp into a clean and dry container;
s2, adding inorganic base for treatment:
weighing the cut fresh pulp, adding 8-13 mmol of alkali solution into every 100g of pulp, stirring at the rotating speed of 40-80 rpm for 5-10 minutes, measuring the pH value by adopting pH paper, and judging whether the pH value is in the range of 9-10.5;
if yes, performing step S3, and if the pH value is less than the range, adding the alkali solution again until the pH value is within the range of 9-10.5; if the pH value is larger than the range, adding fresh pulp again until the pH value is within the range of 9-10.5;
obtaining an alkali-treated pulp solution;
s3, acid addition treatment:
measuring or weighing 1.05-1.1 times of the molar weight of the acid solution of the alkali solution added in the S2, stirring at the rotating speed of 40-80 rpm, dropwise adding the acid solution into the alkali-treated pulp solution, measuring the pH value of the alkali-treated pulp solution by using a pH test paper, and continuously adding the acid solution until the pH value is reduced to 4-5.
Further preferred is: the alkali solution is one or mixture of sodium hydroxide and potassium hydroxide in any proportion.
Further preferred is: the acid solution is one or more of hydrochloric acid, acetic acid and citric acid mixed in any proportion.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the alkali solution and the banana pulp are mixed and stirred for 5-10 minutes, so that the pH value is kept at 9-10.5, and then the pH value is adjusted to 4-5 by using acid, thus the browning of the banana pulp is effectively inhibited, and the nutritional ingredients and the flavor of the banana pulp are reserved.
Detailed Description
In the examples of the present invention, L values (representing brightness) of banana pulp at 0h and 4h were measured by a colorimeter, and the relative browning rates were calculated according to the following formulas.
Relative browning rate (%) (L0 h-L4 h)/L0 h 100, wherein L0 h is the value of L measured after standing for 0h, and L4 h is the value of L measured after standing for 4 h.
Example 1:
pretreatment of banana pulp: peeling the ripe banana with intact peel and no brown spot in an indoor environment with the temperature of 20 +/-2 ℃ and the humidity of 65% +/-5%, immediately cutting the pulp into a plurality of small sections with the thickness of about 2cm, and placing the small sections in a clean and dry container.
Adding inorganic base for treatment: weighing 100g of fresh banana pulp which is cut into small sections, putting the fresh banana pulp into a clean and dry stirrer, adding 5ml of 10% sodium hydroxide aqueous solution, stirring the mixture at the rotating speed of 60rpm for 5 to 10 minutes, and measuring the pH value of the mixture by using a precise pH test paper, wherein the pH value is stabilized at 9 to 10.5.
Acid treatment: measuring 4.4ml of 20% citric acid aqueous solution, slowly dripping acid into the jam while stirring at the rotating speed of 60rpm, and measuring the pH value of the jam by using a precise pH test paper, wherein the final pH value is stabilized at 4-5.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L values of the pulp for 0h and 4 h. As a result, the relative browning rate was 8.16%.
Example 2:
pretreatment of banana pulp: peeling the mature banana with intact peel and no brown spot in an indoor environment with the temperature of 20 +/-2 ℃ and the humidity of 65 +/-5 percent, immediately cutting the pulp into a plurality of small sections with the thickness of about 2cm, and placing the small sections in a clean and dry container.
Adding inorganic base for treatment: weighing 100g of fresh banana pulp which is cut into small sections, putting the fresh banana pulp into a clean and dry stirrer, adding 5ml of 10% sodium hydroxide aqueous solution, stirring the mixture at the rotating speed of 60rpm for 5 to 10 minutes, and measuring the pH value of the mixture by using a precise pH test paper, wherein the pH value is stabilized at 9 to 10.5.
Acid treatment: measuring 4.1ml of 20% acetic acid aqueous solution, slowly dripping acid into the jam while stirring at the rotating speed of 60rpm, and measuring the pH value of the jam by using precision pH test paper, wherein the final pH value is stabilized at 4-5.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L values of the pulp for 0h and 4 h. As a result, the relative browning rate was 8.60%.
Example 3:
pretreatment of banana pulp: peeling the mature banana with intact peel and no brown spot in an indoor environment with the temperature of 20 +/-2 ℃ and the humidity of 65 +/-5 percent, immediately cutting the pulp into a plurality of small sections with the thickness of about 2cm, and placing the small sections in a clean and dry container.
Adding inorganic base for treatment: weighing 100g of fresh banana pulp which is cut into small sections, putting the fresh banana pulp into a clean and dry stirrer, adding 5ml of 10% sodium hydroxide aqueous solution, stirring the mixture at the rotating speed of 60rpm for 5 to 10 minutes, and measuring the pH value of the mixture by using a precise pH test paper, wherein the pH value is stabilized at 9 to 10.5.
Acid treatment: measuring 5.0ml of 10% hydrochloric acid, slowly dripping the acid into the jam while stirring at the rotating speed of 60rpm, and measuring the pH value of the jam by using a precise pH test paper, wherein the final pH value is stabilized at 4-5.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L values of the pulp for 0h and 4 h. As a result, the relative browning rate was 8.39%.
Example 4:
pretreatment of banana pulp: peeling the ripe banana with intact peel and no brown spot in an indoor environment with the temperature of 20 +/-2 ℃ and the humidity of 65% +/-5%, immediately cutting the pulp into a plurality of small sections with the thickness of about 2cm, and placing the small sections in a clean and dry container.
Adding inorganic base for treatment: weighing 100g of fresh banana pulp which is cut into small sections, putting the fresh banana pulp into a clean and dry stirrer, adding 5ml of 10% potassium hydroxide aqueous solution, stirring the mixture for 5 to 10 minutes at the rotating speed of 60rpm, and measuring the pH value of the mixture by using a precise pH test paper, wherein the pH value is stabilized at 9 to 10.5.
Acid treatment: measuring 4.4ml of 20% citric acid aqueous solution, slowly dripping acid into the jam while stirring at the rotating speed of 60rpm, and measuring the pH value of the jam by using a precise pH test paper, wherein the final pH value is stabilized at 4-5.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L values of the pulp for 0h and 4 h. As a result, the relative browning rate was 8.47%.
Example 5:
pretreatment of banana pulp: peeling the ripe banana with intact peel and no brown spot in an indoor environment with the temperature of 20 +/-2 ℃ and the humidity of 65% +/-5%, immediately cutting the pulp into a plurality of small sections with the thickness of about 2cm, and placing the small sections in a clean and dry container.
Adding inorganic base for treatment: weighing 100g of fresh banana pulp which is cut into small sections, putting the fresh banana pulp into a clean and dry stirrer, adding 5ml of 10% potassium hydroxide aqueous solution, stirring the mixture for 5 to 10 minutes at the rotating speed of 60rpm, and measuring the pH value of the mixture by using a precise pH test paper, wherein the pH value is stabilized at 9 to 10.5.
Acid treatment: measuring 4.1ml of 20% acetic acid aqueous solution, slowly dripping acid into the jam while stirring at the rotating speed of 60rpm, and measuring the pH value of the jam by using a precise pH test paper, wherein the final pH value is stabilized at 4-5.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L value of the pulp for 0h and 4 h. As a result, the relative browning rate was 9.24%.
Example 6:
pretreatment of banana pulp: in an indoor environment with a temperature of 20 ℃. + -. 2 ℃ and a humidity of 65%. + -. 5%, the ripe bananas with intact pericarp and no brown spots are peeled off, and immediately the pulp is cut into small sections with a thickness of about 2cm and placed in a clean and dry container.
Adding inorganic base for treatment: weighing 100g of fresh banana pulp which is cut into small sections, putting the fresh banana pulp into a clean and dry stirrer, adding 5ml of 10% potassium hydroxide aqueous solution, stirring the mixture for 5 to 10 minutes at the rotating speed of 60rpm, and measuring the pH value of the mixture by using a precise pH test paper, wherein the pH value is stabilized at 9 to 10.5.
Acid treatment: measuring 5.0ml of 10% hydrochloric acid aqueous solution, slowly dripping acid into the jam while stirring at the rotating speed of 60rpm, and measuring the pH value of the jam by using a precise pH test paper, wherein the final pH value is stabilized at 4-5.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L value of the pulp for 0h and 4 h. As a result, the relative browning rate was 9.20%.
Comparative example 1:
pretreatment of banana pulp: peeling the ripe banana with intact peel and no brown spot in an indoor environment with the temperature of 20 +/-2 ℃ and the humidity of 65% +/-5%, immediately cutting the pulp into a plurality of small sections with the thickness of about 2cm, and placing the small sections in a clean and dry container.
Weighing 100g of fresh banana pulp which is cut into small segments, putting the fresh banana pulp into a clean and dry stirrer, adding 5ml of fresh purified water, and stirring the mixture for 5 to 10 minutes at the rotating speed of 60 rpm.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L values of the pulp for 0h and 4 h. As a result, the relative browning rate was 22.11%.
Comparative example 2:
pretreatment of banana pulp: peeling the ripe banana with intact peel and no brown spot in an indoor environment with the temperature of 20 +/-2 ℃ and the humidity of 65% +/-5%, immediately cutting the pulp into a plurality of small sections with the thickness of about 2cm, and placing the small sections in a clean and dry container.
Weighing 100g of fresh banana pulp which is cut into small segments, putting the fresh banana pulp into 300ml of hot water with the temperature of 95 +/-3 ℃, soaking for 10 minutes, pouring out the hot water, and stirring the soaked banana pulp at the rotating speed of 60rpm for 5-10 minutes.
Pouring the pulp into a clean and dry beaker, sealing the beaker by using a preservative film, standing the beaker at room temperature, and measuring the L value of the pulp for 0h and 4 h. As a result, the relative browning rate was 11.07%.
The results show that the effects of inhibiting browning of banana pulp in examples 1 to 6 are similar and superior to those of comparative example three, and the browning degree of the banana pulp without any browning inhibition treatment is the highest.
In addition, the odor of banana pulp obtained in examples 1 to 6 was not significantly different from that of the first comparative example, while the odor obtained in the second comparative example was less than the green and astringent taste peculiar to the original banana pulp.
Therefore, the technical scheme provided by the invention can obviously inhibit the browning of the banana pulp, and also greatly retains the nutritional ingredients and the flavor of the banana pulp.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (3)
1. A method for inhibiting browning of banana pulp is characterized by comprising the following steps: at least comprises the following steps:
s1, banana pulp pretreatment:
peeling the ripe bananas with intact peel and no brown spots in an indoor environment with the temperature of 10-25 ℃ and the humidity of 45-75%, cutting the peeled banana pulp into small sections with the thickness of 1-3 cm, and putting the cut pulp into a clean and dry container;
s2, adding inorganic base for treatment:
weighing the cut fresh pulp, adding 8-13 mmol of alkali solution into every 100g of pulp, stirring at the rotating speed of 40-80 rpm for 5-10 minutes, measuring the pH value by adopting pH paper, and judging whether the pH value is in the range of 9-10.5;
if yes, performing step S3, and if the pH value is less than the range, adding the alkali solution again until the pH value is within the range of 9-10.5; if the pH value is larger than the range, adding fresh pulp again until the pH value is within the range of 9-10.5;
obtaining an alkali-treated pulp solution;
s3, acid addition treatment:
measuring or weighing 1.05-1.1 times of the molar weight of the acid solution of the alkali solution added in the S2, stirring at the rotating speed of 40-80 rpm, dropwise adding the acid solution into the alkali-treated pulp solution, measuring the pH value of the alkali-treated pulp solution by using a pH test paper, and continuously adding the acid solution until the pH value is reduced to 4-5.
2. The method for inhibiting browning of banana pulp according to claim 1, wherein: the alkali solution is one or mixture of sodium hydroxide and potassium hydroxide in any proportion.
3. The method for inhibiting browning of banana pulp according to claim 1, wherein: the acid solution is one or more than two of hydrochloric acid, acetic acid and citric acid mixed in any proportion.
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2022
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| CN102090579A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Method for preventing discoloration in vegetable processing |
| CN106135621A (en) * | 2016-08-09 | 2016-11-23 | 黄振忠 | A kind of Preserved Banana processing method |
| CN107440018A (en) * | 2017-07-31 | 2017-12-08 | 广西健美乐食品有限公司 | The production technology of banana chip |
| CN108669218A (en) * | 2018-04-27 | 2018-10-19 | 江苏大学 | A kind of drying means of control banana chip browning rate |
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