CN100394866C - Banana raw juice and its preparing method - Google Patents
Banana raw juice and its preparing method Download PDFInfo
- Publication number
- CN100394866C CN100394866C CNB2006100708561A CN200610070856A CN100394866C CN 100394866 C CN100394866 C CN 100394866C CN B2006100708561 A CNB2006100708561 A CN B2006100708561A CN 200610070856 A CN200610070856 A CN 200610070856A CN 100394866 C CN100394866 C CN 100394866C
- Authority
- CN
- China
- Prior art keywords
- pulp
- banana
- standby
- protecting liquid
- colour protecting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses banana puree and a preparation method. The existing method for keeping the flavor mouth feel of banana pulp by the deactivation of oxidase in the banana pulp has a certain defect so that the banana pulp can only be prepared in a laboratory without large-scale industrial production. The preparation method adopts the methods of color protection by a color protection solution and rapid enzyme stabilization, and the color protection solution can ensure no discoloration and flavor reversion during banana break, short enzyme stabilizing and heating time of broken pulp, thorough purification of the oxidase, immediate refrigeration of purified pulp and guarantee of the original color and the flavor of the pulp. The banana puree prepared by the method of the present invention has the advantages of reservation of the specific color, the perfume and the flavor of a banana, homogeneous and fine of the puree tissue state and no stratification.
Description
Technical field
What the present invention relates to is a kind of banana raw juice; The invention still further relates to the preparation method of this magma.
Background technology
Banana is a subtropical fruit, be rich in vitamin and other nutrition with it and liked by people, but because its growing environment and weather have specific requirement, can only grow in the subtropical zone, contain polyphenol oxidase in the banana simultaneously, very easily make its pericarp and pulp variable color, rotten, shelf life is lower, therefore, be a kind of good method that improves its storage period with its preparation pulp.But because the oxidizing ferment that contains in the banana pulp, in air, very easily make the banana pulp variable color rotten and influence local flavor.At present, solution to this problem has three kinds, a kind of is heat treated, heating mainly is for oxidizing ferment is lost activity, the concrete grammar of heating has steam blanching and boiling water to heat two kinds, and these two kinds of methods can keep the original color and luster of a small amount of banana, but the shortcoming that exists is that heated time is very long, remove the local flavor and nutritional labeling loss place of product, brown stain also takes place because of heated time is long with the enzyme that can not go out rapidly in color; Another kind method is to utilize chemical method promptly to use the titanium dioxide sulfur to protecting color, and the shortcoming of this method is residual that sulfur dioxide is arranged, and sulfur dioxide is the additive of limiting the quantity of, and a lot of countries even do not allow to add; Carry out the vacuum blanching after having a kind of method to add acid exactly again, this method can not be produced continuously, and production cost is higher.Be not well solved just because of the problems referred to above,, yet there are no large-scale batch production production so the preparation of banana pulp so far also only rests on the laboratory.
Summary of the invention
One object of the present invention just provides a kind of banana raw juice, overcomes the deficiency that existing banana pulp variable color is spoiled and can not drop into the big production of batch production; Another object of the present invention provides the method for preparing banana raw juice.
To achieve these goals, the present invention has taked such measure, and a kind of banana raw juice is that banana pulp and the following feedstock production that accounts for the banana pulp percent by weight by a weight portion forms:
Arabo-ascorbic acid 0.01-0.08% citric acid 0.05-2.0%
L-cysteine 5-100PPM
Above-mentioned raw materials is prepared into method of the present invention is:
(1) get ripe banana and clean up, peeling, pulp is standby;
(2) it is standby that the raw material except that banana is mixed with colour protecting liquid A;
(3) getting EDTA 0.2-1 weight portion, citric acid 1-5 weight portion, arabo-ascorbic acid 0.5-4 weight portion, to be mixed with colour protecting liquid B with water 800-1500 weight portion standby;
(4) pulp after the peeling was soaked 1-2 minute with colour protecting liquid B, take out pulp and drain standby;
(5) soak the pulp that drains through colour protecting liquid B and carry out fragmentation, colour protecting liquid A is added on broken limit, limit, and it is standby to obtain broken pulp;
(6) pulp after the fragmentation is heated to 90-95 ℃, constant temperature 15-60 second is cooled to room temperature, and the pulp behind the enzyme that obtains going out is standby at once;
(7) elimination banana seed and crude fibre are filtered in will go out pulp making beating behind the enzyme, obtain pulp, with the pulp homogeneous;
(8) pulp behind the homogeneous is sterilized with 95-98 ℃ temperature, is cooled to room temperature, and can gets final product at once.
Above-mentioned all raw materials except that banana all must meet the quality standard of state food additive.
Take the present invention of above-mentioned measure, adopted colour protecting liquid to protect look and the method for the enzyme that goes out fast, colour protecting liquid can guarantee banana nondiscolouring when fragmentation, not spoiled, pulp after the fragmentation enzyme heated time that goes out is short, the oxidizing ferment passivation is thorough, and the pulp after the passivation cools off immediately, has guaranteed the original color and the local flavor of pulp.Adopt the banana pulp of the inventive method preparation, have following quality index: color and luster: light yellow or yellow, do not allow to have brown or other color.Fragrance: have the distinctive fragrance of banana.Flavour: have the due flavour of banana fresh fruit.Outward appearance: the pulp structural state is even, fine and smooth, and is not stratified.Impurity: do not have macroscopic exogenous impurity.The present invention is under-30--18 ℃ condition, and the shelf-life is 18 months.
Embodiment
Embodiment 1
Prescription:
0.01 kilogram of 100 kilograms of arabo-ascorbic acid of banana pulp
0.05 kilogram of L-cysteine of citric acid 5PPM
Colour protecting liquid B prescription:
100 kilograms of 20 kilograms of citric acids of EDTA
100000 kilograms of arabo-ascorbic acid 50 kg of water
The preparation method:
1, get ripe banana and clean up, peeling, pulp is standby;
2, the raw material mixing and stirring except that banana, it is standby to be mixed with colour protecting liquid A;
3, the raw material of colour protecting liquid B is mixed stir with water, it is standby to be mixed with colour protecting liquid B;
4, the pulp after the peeling fully soaked 1-2 minute with colour protecting liquid B, took out pulp and drained standby;
5, the pulp that soaks through colour protecting liquid B carries out fragmentation, and colour protecting liquid A is added on broken limit, limit, and it is standby to obtain broken pulp;
6, the pulp after the fragmentation is heated to 90-95 ℃, is cooled to below 25 ℃ constant temperature 15-60 second, and the pulp behind the enzyme that obtains going out is standby at once;
7, elimination banana seed and crude fibre are filtered in will go out pulp making beating behind the enzyme, obtain pulp, with the pulp homogeneous;
8, the pulp behind the homogeneous is sterilized with 95-98 ℃ temperature, is cooled to below 25 ℃, and can gets final product at once.
Embodiment 2
Prescription:
0.08 kilogram of 100 kilograms of arabo-ascorbic acid of banana pulp
2 kilograms of L-cysteines of citric acid 100PPM
Colour protecting liquid B prescription:
500 kilograms of 100 kilograms of citric acids of EDTA
150000 kilograms of arabo-ascorbic acid 400 kg of water
The preparation method is identical with embodiment 1.
Embodiment 3
Prescription:
0.05 kilogram of 100 kilograms of arabo-ascorbic acid of banana pulp
0.5 kilogram of L-cysteine of citric acid 50PPM
Colour protecting liquid B prescription:
100 kilograms of 20 kilograms of citric acids of EDTA
100000 kilograms of arabo-ascorbic acid 50 kg of water
The preparation method is identical with embodiment 1.
Claims (2)
1. banana raw juice is characterized in that described banana raw juice is that banana pulp and the following feedstock production that accounts for the banana pulp percent by weight by a weight portion forms:
Arabo-ascorbic acid 0.01-0.08% citric acid 0.05-2.0%
L-cysteine 5-100PPM.
2. the preparation method of banana raw juice according to claim 1 is characterized in that described method is:
(1) get ripe banana and clean up, peeling, pulp is standby;
(2) it is standby that the raw material except that banana is mixed with colour protecting liquid A;
(3) getting EDTA 0.2-1 weight portion, citric acid 1-5 weight portion, arabo-ascorbic acid 0.5-4 weight portion, to be mixed with colour protecting liquid B with water 800-1500 weight portion standby;
(4) pulp after the peeling was soaked 1-2 minute with colour protecting liquid B, take out pulp and drain standby;
(5) soak the pulp that drains through colour protecting liquid B and carry out fragmentation, colour protecting liquid A is added on broken limit, limit, and it is standby to obtain broken pulp;
(6) pulp after the fragmentation is heated to 90-95 ℃, constant temperature 15-60 second is cooled to room temperature, and the pulp behind the enzyme that obtains going out is standby at once;
(7) elimination banana seed and crude fibre are filtered in will go out pulp making beating behind the enzyme, obtain pulp, with the pulp homogeneous;
(8) pulp behind the homogeneous is sterilized with 95-98 ℃ temperature, is cooled to room temperature, and can gets final product at once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100708561A CN100394866C (en) | 2006-03-15 | 2006-03-15 | Banana raw juice and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100708561A CN100394866C (en) | 2006-03-15 | 2006-03-15 | Banana raw juice and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1820638A CN1820638A (en) | 2006-08-23 |
| CN100394866C true CN100394866C (en) | 2008-06-18 |
Family
ID=36922334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100708561A Active CN100394866C (en) | 2006-03-15 | 2006-03-15 | Banana raw juice and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100394866C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284082A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana juice from complete banana fruit |
| CN102871072A (en) * | 2012-10-10 | 2013-01-16 | 杨公明 | Method for utilizing overspeed freezing to manufacture banana pulp |
| CN104223313A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preparation method of clear banana juice |
| CN106071655A (en) * | 2016-06-16 | 2016-11-09 | 广西南宁诺尔网络通讯技术有限公司 | A kind of fruit rice ball and preparation method thereof |
| CN106107716B (en) * | 2016-06-27 | 2019-10-15 | 神农架金丰收科技发展有限公司 | The fresh-keeping fermentation process of salt standing grain ginger |
| CN106666528B (en) * | 2016-12-27 | 2020-03-31 | 安徽砀山海升果业有限责任公司 | Preparation method of acidified banana puree |
| CN107242531A (en) * | 2017-07-18 | 2017-10-13 | 广西壮族自治区农业科学院农产品加工研究所 | Instant banana sauce and preparation method thereof |
| CN108991308A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of banana pulp preparation and the microwave heating appts for implementing this method |
| CN110169552A (en) * | 2019-06-28 | 2019-08-27 | 琼海中原福润德食品厂 | A kind of preparation method of banana puree |
| CN111631366A (en) * | 2020-06-04 | 2020-09-08 | 广东金海润生物科技有限公司 | Banana raw stock, banana pure powder and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144625A (en) * | 1996-02-29 | 1997-03-12 | 邓绍齐 | Method for processing banana flour with banana |
| CN1147915A (en) * | 1995-10-17 | 1997-04-23 | 揭阳市旅游企业发展总公司 | Natural banana beverage, and method for producing same |
-
2006
- 2006-03-15 CN CNB2006100708561A patent/CN100394866C/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1147915A (en) * | 1995-10-17 | 1997-04-23 | 揭阳市旅游企业发展总公司 | Natural banana beverage, and method for producing same |
| CN1144625A (en) * | 1996-02-29 | 1997-03-12 | 邓绍齐 | Method for processing banana flour with banana |
Non-Patent Citations (4)
| Title |
|---|
| 香蕉果肉饮料的研究. 杨方琪，高福成.无锡轻工大学学报，第1995卷第1期. 1995 |
| 香蕉果肉饮料的研究. 杨方琪，高福成.无锡轻工大学学报，第1995卷第1期. 1995 * |
| 香蕉酱罐头的研制. 卢丽霞，郭秀莲.农牧产品开发，第1996卷第10期. 1996 |
| 香蕉酱罐头的研制. 卢丽霞，郭秀莲.农牧产品开发，第1996卷第10期. 1996 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1820638A (en) | 2006-08-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100394866C (en) | Banana raw juice and its preparing method | |
| CN104248014B (en) | The preparation method of Dragonfruit Juice | |
| CN102894268B (en) | Fruit juice amazake and preparation method thereof | |
| CN102742754A (en) | Low-sugar jam and preparation method thereof | |
| CN103844153B (en) | Thickening agent, jam containing thickening agent and preparation methods of thickening agent and jam | |
| CN103549311A (en) | Processing method for high-fiber coconut embrittlement | |
| CN105273910B (en) | A kind of dragon fruit pericarp fermented beverage and preparation method thereof | |
| CN106900967A (en) | A kind of preparation method of preserved apricot | |
| CN105533080A (en) | Preparation method of fig leaf tea | |
| CN102657279B (en) | Roxburgh rose preserved fruit and manufacturing method thereof | |
| CN102696937A (en) | Method for preparing raspberry jelly | |
| KR101183963B1 (en) | Manufacturing method of grain-free traditional rice punch | |
| CN108395950A (en) | A kind of preparation method of red heart red pitaya wine | |
| CN101690572B (en) | Litsea sauce-making method | |
| CN105192217B (en) | A kind of sandwich grape chocolate and preparation method thereof | |
| CN102138619A (en) | Method for processing soft sweets by using fruits and vegetables as raw materials | |
| CN108185241A (en) | A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof | |
| CN104403902A (en) | Tonic fruit wine and preparation method thereof | |
| CN103484298A (en) | Mango wine | |
| CN103589558A (en) | Method for brewing composite fruit wine | |
| CN107772180A (en) | A kind of Chilled Mango Sago Cream with Pomelo drink | |
| CN102578656A (en) | Method for processing Chinese chestnut juice beverage | |
| Jalali et al. | Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodology. | |
| CN101978847B (en) | Cantonese loquat new-year greeting candy and preparation method thereof | |
| CN105349364B (en) | A kind of raspberry plant fresh fruit method of making liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20060823 Assignee: Hepu Perfuming Garden Food Co., Ltd. Assignor: Guoxiangyuan Fruit Juice Co., Ltd., Beihai City Contract record no.: 2009450000118 Denomination of invention: Banana raw juice and its preparing method Granted publication date: 20080618 License type: Common License Record date: 20091203 |