CN101971873B - Microwave vacuum drying method for banana slices - Google Patents

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

A kind of microwave vacuum drying method for banana slices

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 bar Lowiaceae (Musaceae) bar any of several broadleaf plants and belongs to (Musa), is to cultivate in the world the most widely tropical fruit (tree).The fresh and sweet fragrance of banana, quality is soft, the glutinous cunning of mouthfeel, sugary in the pulp, protein, fat, carrotene, and abundant vitamin and mineral matter, and do not contain cholesterol, have the 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 the 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 with comprehensive utilization, loss behind the minimizing Banana if carry out deep processing, increase farmers' income, improve the power of unexpectedly striving of banana industry, can satisfy consumer's different demands simultaneously, development potentiality is larger, 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, the method required time is short, efficient is high, and the banana chip mouthfeel that makes is good, expansion rate is high.

Microwave vacuum drying method for banana slices 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 minutes 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 then banana chip will be housed is 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.

The method is by to improving the research of drying banana chip quality and reducing on the basis of energy consumption, 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 such as mouthfeel, expansion rate is high, is difficult for coking, and the banana flavor is strong; Shorten drying time, enhance productivity.The micro-wave vacuum new and high technology has been opened up another new approach take its unique mode of heating and drying mechanism as the drying expanded of banana chip, and is easy to instant control, can realize the cleaner production of real continuous and automatic.

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, make it have mouthfeel crisp, expansion rate is high, is difficult for coking, the characteristics such as the banana flavor is strong, and the fragrance component retention rate in the banana chip is high; The sterilizing effect of microwave itself has prolonged the shelf life of product greatly so that the product safety health.

(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, Shelf-life.

(3) cysteine is natural amino acid, adopts cysteine that banana chip before dry is carried out color retention, and the banana chip dry product color and luster of acquisition is vivid, and substantially not brown stain, 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, be that 12 W, vacuum carry out micro-wave vacuum under-60 kPa at microwave intensity, 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 minutes 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 for subsequent use;

(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 for subsequent use;

(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 for subsequent use;

(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 (2)

1. microwave vacuum drying method for banana slices, 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; Concrete steps are as follows:

(1) selects materials: select fresh, seven minutes or eight minutes 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 then banana chip will be housed is 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 concentration of described cysteine solution is 0.03%～0.08%(weight ratio), 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%; The time of described tempering is 5min～20min.

2. microwave vacuum drying method for banana slices according to claim 1, it is characterized in that: the thickness of described section is 4mm～14mm.