CN115462510A - 一种间歇式微波联合热风干燥制备低gi青香蕉全粉的方法 - Google Patents
一种间歇式微波联合热风干燥制备低gi青香蕉全粉的方法 Download PDFInfo
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Abstract
本发明涉及一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法，步骤为：选用新鲜1级成熟度的青香蕉，切成3mm～5mm薄片，进行微波联合热风干燥，首先微波功率密度4～6W/g干燥1～3min，紧接着微波功率密度2W/g干燥2～4min，最后经45℃热风干燥120min～150min；按照公知进行磨粉，过100目筛得到青香蕉全粉。本发明采用的间歇式微波联合热风干燥制备的低GI青香蕉全粉，慢消化淀粉含量为55％～65％，抗性淀粉含量为20％～30％，GI值为45.7～52.3，加入到食品中可有效改善肠道健康，抑制餐后血糖快速上升。
Description
技术领域
本发明涉及食品加工技术领域，更具体地，涉及一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法。
背景技术
香蕉营养丰富，深受消费者喜爱，被***粮农组织定为适生区第四大粮食作物，其中，青香蕉中总淀粉和抗性淀粉含量可分别高达80％和60％，是天然抗性淀粉(RS)最广的来源之一。然而，香蕉易腐烂、不耐贮藏，造成严重的经济损失，如果将其干制开发成高值化的香蕉粉，对缓解产销矛盾具有重要意义。香蕉粉不仅保留着香蕉自身的功能特性，而且所富含的抗性淀粉(Resistant starch，RS)可有效降低餐后血糖生成指数(GI)、控制体重，能有效预防肥胖；富含钙、镁、磷、钾等矿物质、多酚类物质、膳食纤维，具有改善肠道健康的功效，可降低肠道pH，对大肠或结肠健康有益。青香蕉干燥过程中，其淀粉的结构与性质可能会发生改变，导致其抗性淀粉转化成快消化淀粉(Rapidly digestible starch，RDS)或慢消化淀粉(Slowly digestible starch，SDS)。研究显示，SDS可以缓慢消化并持续释放能量，GI值较低，以SDS、RS和膳食纤维为主要原料制作食品可以显著降低食物的消化速率，降低餐后血糖，并能够减少饥饿感。因此，以青香蕉为原料开发低GI香蕉粉产品，适合糖尿病、肥胖人群食用，将会具有重要意义。
将香蕉加工成香蕉粉，具有贮藏稳定性好、运输成本低、用途广泛、原料利用率高、市场广阔等优点，成为一种新趋势。现有果蔬制粉方法主要涉及湿法和干法两种，新鲜香蕉经过干燥而得的颗粒状、片屑状或粉末状脱水制品，能最大限度保留新鲜香蕉的营养与风味物质，如淀粉、膳食纤维、蛋白质、糖、脂肪、矿物质等。其中，香蕉粉的干法制备工艺可分为两类，即冷干燥工艺和热干燥工艺。真空冷冻干燥虽然能够较好地保持食品原有的色、香、味、形和维生素等营养物质，但真空冷冻干燥设备因一次性投资较大、耗能大、干燥时间长等缺点制约了它的大规模推广应用。微波干燥技术与热风干燥技术早已应用于香蕉干燥以及香蕉粉的制备，其中，微波干燥因具有干燥周期短、效率高、产品质量好、加工成本低等优点，应用前景广阔。但是，现有的香蕉粉制备技术多关注于粉体本身的理化特性，对其消化特性研究及其低GI性质研究去鲜有报道。
发明内容
技术问题
针对现有技术的不足，本发明提供了一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法，具备绿色无污染，高效率等优点，所制备的青香蕉全粉GI值低，为低血糖指数产品。本发明不仅解决了现有传统冷冻干燥技术能耗高、投入成本高以及单一热风干燥技术的生产效率低、香蕉粉产品GI值高等缺点；而且避免了传统湿法制备香蕉粉工艺繁琐、营养损失严重等问题。
技术方案
(1)选料：挑选新鲜的、1级成熟度、无腐烂、无机械损伤的青香蕉作为加工原料；
(2)去皮、去络：剥去香蕉皮，并剔除未被剥净的筋络，尽量不损坏香蕉果肉；
(3)切片：用切片机将香蕉果肉切成3mm～5mm薄片；
(4)护色：将香蕉片置于0.5％的D-异抗坏血酸钠溶液中浸泡护色，时间为60～80min：
(5)沥干：将护色后的香蕉片平铺于筛子上进行沥干；
(6)干燥：将沥干后的香蕉片单层平铺于样品托盘中，置于微波干燥腔内，首先设置微波功率密度为4～6W/g，干燥1～3min；随后调整微波功率密度为2W/g，干燥2～4min；最后对微波干燥后的香蕉片进行热风干燥，干燥温度为45℃，干燥时间为120min～150min，样品最终含水率为5％～6％。
(7)将步骤(6)所得到的香蕉片按照公知进行磨粉，所得香蕉粉过100目标准筛，筛下物即为青香蕉全粉成品。
步骤(7)所述的青香蕉全粉中慢消化淀粉含量为55％～65％，抗性淀粉含量为20％～30％，GI值45.7～52.3。
本发明的有益效果
与现有技术相比，本发明提供了一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法，具备以下有益效果：
1.本发明以1级熟的青香蕉为原料，是制备低GI全粉产品的优良原料。
2.本发明制备的低GI青香蕉全粉，慢消化淀粉含量为55％～65％，抗性淀粉含量为20％～30％，GI值为45.7～52.3，加入到食品中可有效改善肠道健康，抑制餐后血糖快速上升。
3.本发明采用微波联合热风干燥直接制备低GI香蕉全粉，避免了传统湿法工艺经灭酶、护色、打浆、均质后在经喷雾干燥获得香蕉粉的繁琐工艺，大幅度提高了生产效率，降低了生产成本。
具体实施方式
以下结合说明书对发明进行进一步说明，但本发明所要求的保护范围并不局限于实施例描述的范围。
实施例1
挑选新鲜的、1级成熟度、无腐烂、无机械损伤的青香蕉作为加工原料，剥去香蕉皮，并剔除未被剥净的筋络，尽量不损坏香蕉果肉，用切片机将香蕉果肉切成3mm薄片；将香蕉片置于0.5％的D-异抗坏血酸钠溶液中浸泡护色，时间为60min，护色后的香蕉片平铺于筛子上进行沥干；将沥干后的香焦片单层平铺于样品托盘中，置于微波干燥腔内；首先设置微波功率密度为4W/g，干燥3min；随后调整微波功率密度为2W/g，干燥4min；最后对微波干燥后的香蕉片进行热风干燥，干燥温度为45℃，干燥时间为150min，样品最终含水率为5.22±0.16％；按照公知对香蕉片进行磨粉，过100目标准筛，得到青香蕉全粉成品。经测定，青香蕉全粉中慢消化淀粉实际含量为59.35％，抗性淀粉实际含量为28.28％，GI值为46.9。
实施例2
挑选新鲜的、1级成熟度、无腐烂、无机械损伤的青香蕉作为加工原料，剥去香蕉皮，并剔除未被剥净的筋络，尽量不损坏香蕉果肉，用切片机将香蕉果肉切成4mm薄片；将香蕉片置于0.5％的D-异抗坏血酸钠溶液中浸泡护色，时间为70min，护色后的香蕉片平铺于筛子上进行沥干；将沥干后的香蕉片单层平铺于样品托盘中，置于微波干燥腔内；首先设置微波功率密度为5W/g，干燥1min；随后调整微波功率密度为2W/g，干燥5min；最后对微波干燥后的香蕉片进行热风干燥，干燥温度为45℃，干燥时间为140min，样品最终含水率为5.89±0.14％；按照公知对香蕉片进行磨粉，过100目标准筛，得到青香蕉全粉成品。经测定，青香蕉全粉中慢消化淀粉实际含量为64.35％，抗性淀粉实际含量为26.77％，GI值为45.9。
实施例3
挑选新鲜的、1级成熟度、无腐烂、无机械损伤的青香蕉作为加工原料，剥去香蕉皮，并剔除未被剥净的筋络，尽量不损坏香蕉果肉，用切片机将香蕉果肉切成5mm薄片；将香蕉片置于0.5％的D-异抗坏血酸钠溶液中浸泡护色，时间为80min，护色后的香蕉片平铺于筛子上进行沥干；将沥干后的香蕉片单层平铺于样品托盘中，置于微波干燥腔内；首先设置微波功率密度为6W/g，干燥1min；随后调整微波功率密度为2W/g，干燥6min；最后对微波干燥后的香蕉片进行热风干燥，干燥温度为45℃，干燥时间为130min，样品最终含水率为5.94±0.13％；按照公知对香蕉片进行磨粉，过100目标准筛，得到青香蕉全粉成品。经测定，青香蕉全粉中慢消化淀粉实际含量为55.78％，抗性淀粉实际含量为23.61％，GI值为51.9。
Claims (4)
1.一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法，其特征在于，包括如下步骤：
(1)选料：挑选新鲜的、I级成熟度、无腐烂、无机械损伤的青香蕉作为加工原料；
(2)去皮、去络：剥去香蕉皮，并剔除未被剥净的筋络，尽量不损坏香蕉果肉；
(3)切片：用切片机将香蕉果肉切成3mm～5mm薄片；
(4)护色：将香蕉片置于0.5％的D-异抗坏血酸钠溶液中浸泡护色，时间为60～80min；
(5)沥干：将护色后的香蕉片平铺于筛子上进行沥干；
(6)干燥：将沥干后的香蕉片单层平铺于样品托盘中，置于微波干燥腔内；首先设置微波功率密度为4～6W/g，干燥1～3min；随后调整微波功率密度为2W/g，干燥2～4min；最后对微波干燥后的香蕉片进行热风干燥，干燥温度为45℃，干燥时间为120min～150min，样品最终含水率为5％～6％。
(7)将步骤(6)所得到的香蕉片按照公知进行磨粉，所得香蕉粉过100目标准筛，筛下物即为青香蕉全粉成品。
步骤(7)所述的青香蕉全粉中慢消化淀粉含量为55％～65％，抗性淀粉含量为20％～30％，GI值为45.7～52.3。
2.根据权利要求1所述一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法，其特征在于，步骤(3)中香蕉片厚度为3mm～5mm。
3.根据权利要求1所述一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法，其特征在于，步骤(6)中微波功率密度为4～6W/g，干燥1～3min：随后调整微波功率密度为2W/g，干燥2～4min。
4.根据权利要求1所述一种间歇式微波联合热风干燥制备低GI青香蕉全粉的方法，其特征在于，步骤(7)所述青香蕉全粉中慢消化淀粉含量为55％～65％，抗性淀粉含量为20％～30％，GI值45.7～52.3。
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