CN101971873A - Microwave vacuum drying method for banana slices - Google Patents
Microwave vacuum drying method for banana slices Download PDFInfo
- Publication number
- CN101971873A CN101971873A CN2010105613649A CN201010561364A CN101971873A CN 101971873 A CN101971873 A CN 101971873A CN 2010105613649 A CN2010105613649 A CN 2010105613649A CN 201010561364 A CN201010561364 A CN 201010561364A CN 101971873 A CN101971873 A CN 101971873A
- Authority
- CN
- China
- Prior art keywords
- banana
- banana chip
- microwave vacuum
- drying
- vacuum drying
- 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.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention provides a microwave vacuum drying method for banana slices. The method comprises the following steps of: selecting materials, peeling, removing veins, slicing, conserving colors, draining, performing microwave vacuum drying, tempering and packing to obtain finished products. By the method, the aims of improving the quality and the drying efficiency of the dried and puffed banana slices and lower the energy consumption are fulfilled, the banana slices are dried and puffed by a method combining microwave vacuum drying technology with the tempering, the quality of the dried and puffed banana slices, such as crispy mouthfeel, high puffing rate, difficult coking and rich banana flavor, is improved, the drying time is shortened and the production efficiency is improved. The innovative and high technology for the microwave vacuum drying opens up another new way for drying and puffing the banana slices in an unique heating mode and by a unique drying mechanism, is easy to control in real time and can realize real, continuous, automatic and clean production.
Description
Technical field
The invention belongs to the food drying processing technique field, relate to a kind of method of utilizing micro-wave vacuum banana chip to be carried out dry expanding processing.
Background technology
Banana belongs to crust Lowiaceae (Musaceae) crust any of several broadleaf plants and belongs to (Musa), is to cultivate tropical fruit (tree) the most widely in the world.The fresh and sweet fragrance of banana, quality softness, the glutinous cunning of mouthfeel, contain sugar, protein, fat, carrotene in the pulp, and abundant vitamin and mineral matter, and do not contain cholesterol, have effect such as end that the tired hot moistening lung of quenching one's thirst, dispel, laxation defaecation, step-down are promoted blood circulation, can prevent diseases such as vascular sclerosis.Therefore, banana is with its abundant nutritive value, good health care effect and cheap price liking of people extremely.Yet banana is a kind of transition type fruit, and quality is soft, and that fruit is difficult for is fresh-keeping, storage tolerance not, and the shelf supply phase shortens greatly, and postpartum, loss was serious.China's banana aboundresources can be realized " great-jump-forward " increment if carry out deep processing with comprehensive utilization, reduces banana and adopts the back loss, increase farmers' income, improve the power of striving unexpectedly of banana industry, can satisfy consumer's different demands simultaneously, development potentiality is bigger, and market prospects are wide.
Summary of the invention
The purpose of this invention is to provide the drying expansion method of a kind of banana chip, this method required time is short, efficient is high, and the banana chip mouthfeel that makes is good, expansion rate is high.
Banana chip microwave vacuum drying method of the present invention, step comprises: select materials, remove the peel, go network, cut into slices, protect look, drain, sabot, micro-wave vacuum, tempering, packing, storage.
Concrete steps are as follows:
(1) selects materials: select fresh, seven minutes or eight fens ripe bananas;
(2) remove the peel, go network: peel off banana skin, reject the grain of not peeled off;
(3) section: banana pulp is cut into sheet;
(4) protect look: soak banana chip with cysteine solution, protect look;
(5) drain: will protect banana chip behind the look and divide on sieve and drain;
(6) micro-wave vacuum: the banana chip after will draining is tiled in the material box of microwave vacuum dryer, and the material box that banana chip will be housed is then put into the rotating disk of microwave vacuum dryer, carries out micro-wave vacuum;
(7) tempering: the banana chip that drying is finished places tempering under the room temperature;
(8) banana chip is packed after tempering, is stored.
The thickness of wherein said section is 4mm～14mm.
The concentration of described cysteine solution is 0.03%～0.08%(W/V), and soak time is 5 min～15min.
Described micro-wave vacuum is at microwave intensity 8W～18W, vacuum-60 kPa～-carry out drying under the 85kPa condition, be dried to moisture content≤5%.Be 15～60min described drying time.
The time of described tempering is 5min～20min.
This method is by on to the basis of improving the research of drying banana chip quality and cutting down the consumption of energy, and the method that the applied microwave vacuum drying technique combines with tempering is carried out drying to banana chip, improves the quality of drying banana chip, crisp as mouthfeel, the expansion rate height is difficult for coking, and the banana flavor is strong; Shorten drying time, enhance productivity.The micro-wave vacuum new and high technology is that the drying expanded of banana chip opened up another new approach with its unique mode of heating and drying mechanism, and is easy to instant control, can realize real continuous.
Remarkable advantage of the present invention is:
(1) improves the quality of drying expanded banana chip and reduce energy consumption for drying by research, microwave vacuum drying technology is combined with the tempering drying, banana chip is carried out drying expanded, when shortening drying time and enhancing productivity, greatly reduced energy consumption for drying, and improve the quality of drying banana chip, it is crisp to make it have mouthfeel, and the expansion rate height is difficult for coking, characteristics such as the banana flavor is strong, and the fragrance component retention rate height in the banana chip; The sterilizing effect of microwave itself makes the product safety health, has prolonged the shelf life of product greatly.
(2) micro-wave vacuum banana chip, microwave can be as the thermal source of drying, and microwave also can play the effect of sterilization and inhibition polyphenol oxidase simultaneously, thereby improves banana chip dry product quality, prolongs shelf life.
(3) cysteine is a natural amino acid, adopts cysteine that banana chip before dry is protected look and handles, and the banana chip dry product color and luster of acquisition is vivid, and not brown stain substantially, and quality is than the banana chip that ascorbic acid, citric acid protect look good.
(4) the present invention is easy to instant control, and the production environmental protection is convenient to realize cleaner production continuous, automation.
The specific embodiment
Below be several specific embodiment of the present invention, further specify the present invention, implement embodiment 1 but the present invention is not limited only to this
(1) selects materials: select fresh, medium banana.
(2) remove the peel, go network: the manual banana skin of peelling off, reject the grain of not peeled off with stainless little steel knife;
(3) section: the 6mm sheet that banana is cut into the thickness homogeneous with stainless little steel knife;
(4) protect look: soak 5min with the solution of the cysteine of 0.08% concentration and protect look;
(5) drain: will protect banana chip behind the look and divide on sieve and drain;
(6) micro-wave vacuum: the banana chip individual layer that takes by weighing certain mass evenly is tiled in the material box of microwave vacuum dryer: the material box that banana chip will be housed is put into the rotating disk of microwave vacuum drying chamber, at microwave intensity is that 12 W, vacuum are carried out micro-wave vacuum under-60 kPa, be dried to moisture content≤5%, drying time 20min;
(7) tempering: the banana chip that drying is finished places tempering 5min under the room temperature, free surface moisture and temperature in the balance banana chip;
(8) through packing, store, check into finished product, the finished product shelf-life was 18 months after the banana chip drying finished.
Packing, storage and check are the general processing technology of producing dried product.
Embodiment 2
(1) selects materials: select fresh, eight fens ripe bananas.
(2) remove the peel, go network: the manual banana skin of peelling off, reject the grain of not peeled off with stainless little steel knife;
(3) section: the 8mm sheet that banana is cut into the thickness homogeneous with stainless little steel knife;
(4) protect look: soak 15min with the solution of the cysteine of 0.03% concentration and protect look;
(5) drain: will protect banana chip behind the look and divide on sieve and drain;
(6) sabot: the banana chip individual layer that takes by weighing certain mass evenly is tiled in the material box of microwave vacuum dryer standby;
(7) micro-wave vacuum: the material box that banana chip will be housed is put into the rotating disk of microwave vacuum drying chamber, is that 18 W/g and vacuum are carried out micro-wave vacuum under-80 kPa at microwave intensity, is dried to moisture content≤5%, drying time 15min;
(8) tempering: the banana chip that drying is finished places tempering 15min under the room temperature, free surface moisture and temperature in the balance banana chip;
(9) through packing, store, check into finished product, the finished product shelf-life was 18 months after the banana chip drying finished.
Packing, storage and check are the general processing technology of producing dried product.
Embodiment 3
(1) select materials: select that fresh, profile is neat, fruit is hard, pericarp glassy yellow a little dark green medium well banana slightly, rejecting has disease and pest, mechanical damage person.
(2) remove the peel, go network: the manual banana skin of peelling off, reject the grain of not peeled off with stainless little steel knife;
(3) section: the 14mm sheet that banana is cut into the thickness homogeneous with stainless little steel knife;
(4) protect look: soak 10min with the solution of the cysteine of 0.06% concentration and protect look;
(5) drain: will protect banana chip behind the look and divide on sieve and drain;
(6) sabot: the banana chip individual layer that takes by weighing certain mass evenly is tiled in the material box of microwave vacuum dryer standby;
(7) micro-wave vacuum: the material box that banana chip will be housed is put into the rotating disk of microwave vacuum drying chamber, is that 16 W/g and vacuum are carried out micro-wave vacuum under-75 kPa at microwave intensity, is dried to moisture content≤5%;
(8) tempering: the banana chip that drying is finished places tempering 20min under the room temperature, free surface moisture and temperature in the balance banana chip;
(9) through packing, store, check into finished product, the finished product shelf-life was 18 months after the banana chip drying finished.
Packing, storage and check are the general processing technology of producing dried product.
Embodiment 4
(1) select materials: select that fresh, profile is neat, fruit is hard, pericarp glassy yellow a little dark green medium well banana slightly, rejecting has disease and pest, mechanical damage person.
(2) remove the peel, go network: the manual banana skin of peelling off, reject the grain of not peeled off with stainless little steel knife;
(3) section: the 4mm sheet that banana is cut into the thickness homogeneous with stainless little steel knife;
(4) protect look: soak 8min with the solution of the cysteine of 0.02% concentration and protect look;
(5) drain: will protect banana chip behind the look and divide on sieve and drain;
(6) sabot: the banana chip individual layer that takes by weighing certain mass evenly is tiled in the material box of microwave vacuum dryer standby;
(7) micro-wave vacuum: the material box that banana chip will be housed is put into the rotating disk of microwave vacuum drying chamber, is that 8 W/g and vacuum are carried out micro-wave vacuum under-85 kPa at microwave intensity, is dried to moisture content≤5%;
(8) tempering: the banana chip that drying is finished places tempering 20min under the room temperature, free surface moisture and temperature in the balance banana chip;
(9) through packing, store, check into finished product, the finished product shelf-life was 18 months after the banana chip drying finished.
Packing, storage and check are the general processing technology of producing dried product.
Claims (6)
1. banana chip microwave vacuum drying method, it is characterized in that: the step of described method comprises: select materials, remove the peel, go network, cut into slices, protect look, drain, micro-wave vacuum, tempering, packing, storage.
2. banana chip microwave vacuum drying method according to claim 1, it is characterized in that: concrete steps are as follows:
Select materials: select fresh, seven minutes or eight fens ripe bananas;
Remove the peel, remove network: peel off banana skin, reject the grain of not peeled off;
Section: banana pulp is cut into sheet;
Protect look: soak banana chip with cysteine solution, protect look;
Drain: will protect banana chip behind the look and divide on sieve and drain;
Micro-wave vacuum: the banana chip after will draining is tiled in the material box of microwave vacuum dryer, and the material box that banana chip will be housed is then put into the rotating disk of microwave vacuum dryer, carries out micro-wave vacuum;
Tempering: the banana chip that drying is finished places tempering under the room temperature;
(8) banana chip is packed after tempering, is stored.
3. banana chip microwave vacuum drying method according to claim 2 is characterized in that: the thickness of described section is 4mm～14mm.
4. banana chip microwave vacuum drying method according to claim 2 is characterized in that: the concentration of described cysteine solution is 0.03%～0.08%(weight ratio), soak time is 5 min～15min.
5. banana chip microwave vacuum drying method according to claim 2 is characterized in that: described micro-wave vacuum is at microwave intensity 8W～18W, vacuum-60 kPa～-carry out drying under the 85kPa condition, be dried to moisture content≤5%.
6. banana chip microwave vacuum drying method according to claim 2 is characterized in that: the time of described tempering is 5min～20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105613649A CN101971873B (en) | 2010-11-27 | 2010-11-27 | Microwave vacuum drying method for banana slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105613649A CN101971873B (en) | 2010-11-27 | 2010-11-27 | Microwave vacuum drying method for banana slices |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101971873A true CN101971873A (en) | 2011-02-16 |
| CN101971873B CN101971873B (en) | 2013-02-27 |
Family
ID=43571809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105613649A Expired - Fee Related CN101971873B (en) | 2010-11-27 | 2010-11-27 | Microwave vacuum drying method for banana slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101971873B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039613A (en) * | 2012-12-21 | 2013-04-17 | 内蒙古伊利实业集团股份有限公司 | Banana contained liquid milk product and preparation method thereof |
| CN103141782A (en) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | Health-care dried banana and preparation method thereof |
| CN103652707A (en) * | 2013-12-05 | 2014-03-26 | 广西邕宁金泉食品有限公司 | Manufacturing method for banana slice |
| CN104366346A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Processing method of fragrant and crisp banana chips |
| CN104585652A (en) * | 2015-01-07 | 2015-05-06 | 佛山科学技术学院 | Method for preparing banana chips rich in resistant starch at low temperature |
| CN105495449A (en) * | 2015-12-31 | 2016-04-20 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing non-fried banana crisp chips |
| CN107307272A (en) * | 2017-07-31 | 2017-11-03 | 广西健美乐食品有限公司 | A kind of banana chip and preparation method thereof |
| CN107348477A (en) * | 2017-08-11 | 2017-11-17 | 广元亿明生物科技有限公司 | A kind of instant fragrant bacterium and preparation method thereof |
| CN115462510A (en) * | 2021-06-10 | 2022-12-13 | 江苏省农业科学院 | Method for preparing low-GI green banana whole powder by intermittent microwave combined hot air drying |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759734A (en) * | 2005-09-21 | 2006-04-19 | 广东省农业机械研究所 | Method for preparing banana chips vacuum puffed through microwave |
| CN101461417A (en) * | 2009-01-13 | 2009-06-24 | 福建农林大学 | Microwave vacuum drying method for champignon |
| CN101579013A (en) * | 2009-06-11 | 2009-11-18 | 福建农林大学 | Microwave vacuum drying process for lotus seed |
-
2010
- 2010-11-27 CN CN2010105613649A patent/CN101971873B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759734A (en) * | 2005-09-21 | 2006-04-19 | 广东省农业机械研究所 | Method for preparing banana chips vacuum puffed through microwave |
| CN101461417A (en) * | 2009-01-13 | 2009-06-24 | 福建农林大学 | Microwave vacuum drying method for champignon |
| CN101579013A (en) * | 2009-06-11 | 2009-11-18 | 福建农林大学 | Microwave vacuum drying process for lotus seed |
Non-Patent Citations (1)
| Title |
|---|
| 《中国农学通报》 20091231 黄艳等 银耳微波真空干燥工艺优化的研究 第82-89页 1-6 , 第20期 2 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039613B (en) * | 2012-12-21 | 2014-10-22 | 内蒙古伊利实业集团股份有限公司 | Banana contained liquid milk product and preparation method thereof |
| CN103039613A (en) * | 2012-12-21 | 2013-04-17 | 内蒙古伊利实业集团股份有限公司 | Banana contained liquid milk product and preparation method thereof |
| CN103141782A (en) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | Health-care dried banana and preparation method thereof |
| CN103652707B (en) * | 2013-12-05 | 2016-02-03 | 广西南宁人人想食品有限公司 | A kind of preparation method of banana chip |
| CN103652707A (en) * | 2013-12-05 | 2014-03-26 | 广西邕宁金泉食品有限公司 | Manufacturing method for banana slice |
| CN104366346A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Processing method of fragrant and crisp banana chips |
| CN104585652A (en) * | 2015-01-07 | 2015-05-06 | 佛山科学技术学院 | Method for preparing banana chips rich in resistant starch at low temperature |
| CN104585652B (en) * | 2015-01-07 | 2017-07-28 | 佛山科学技术学院 | A kind of method that low temperature preparation is rich in resistant starch banana chip |
| CN105495449A (en) * | 2015-12-31 | 2016-04-20 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing non-fried banana crisp chips |
| CN105495449B (en) * | 2015-12-31 | 2019-06-25 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of non-fried banana chips |
| CN107307272A (en) * | 2017-07-31 | 2017-11-03 | 广西健美乐食品有限公司 | A kind of banana chip and preparation method thereof |
| CN107348477A (en) * | 2017-08-11 | 2017-11-17 | 广元亿明生物科技有限公司 | A kind of instant fragrant bacterium and preparation method thereof |
| CN115462510A (en) * | 2021-06-10 | 2022-12-13 | 江苏省农业科学院 | Method for preparing low-GI green banana whole powder by intermittent microwave combined hot air drying |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101971873B (en) | 2013-02-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101971873B (en) | Microwave vacuum drying method for banana slices | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102415540A (en) | Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying | |
| CN104381998A (en) | Preparation method of instant vacuum freeze-dried tremella fuciformis after brewing | |
| CN102613372A (en) | Processing method of microwave puffed apple crisps | |
| CN105077071A (en) | Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions | |
| CN103652707A (en) | Manufacturing method for banana slice | |
| CN101803630A (en) | Preparation method of purple Chinese yam leisure food | |
| AU2020201318B1 (en) | Manufacturing method of high-brittleness mashed potato chips with red rose petals | |
| CN109123048B (en) | Preparation method of low-sugar health preserved apricot | |
| CN102613499B (en) | Puffed ginger slice | |
| CN105685874A (en) | Dehydrated apples and production method thereof | |
| CN104522558A (en) | Processing method of crispy carrot strips | |
| CN103535496A (en) | Low-sugar candied star fruit | |
| CN107801941B (en) | Preparation method of hawthorn crisp chips | |
| CN101919437A (en) | Scallion microwave vacuum drying technology | |
| CN102058105B (en) | Method for improving and conditioning quality of spiced duck tongues | |
| CN105265736A (en) | Processing method of preserved snow lotuses | |
| CN102415536B (en) | Method for preparing dried persimmons | |
| CN105995715A (en) | Crispy fig piece preparation method based on vacuum pressure-difference puffing technology | |
| CN104664271A (en) | Sun-curing preparation of dried eggplant | |
| CN104585652A (en) | Method for preparing banana chips rich in resistant starch at low temperature | |
| CN108056155A (en) | A kind of preparation method of lyophilized tomato and the lyophilized tomato being prepared | |
| CN102813145B (en) | Litchi snack food and processing method thereof |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130227 Termination date: 20161127 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |