CN101971873B - A kind of microwave vacuum drying method of banana chips - Google Patents
A kind of microwave vacuum drying method of banana chips Download PDFInfo
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- CN101971873B CN101971873B CN2010105613649A CN201010561364A CN101971873B CN 101971873 B CN101971873 B CN 101971873B CN 2010105613649 A CN2010105613649 A CN 2010105613649A CN 201010561364 A CN201010561364 A CN 201010561364A CN 101971873 B CN101971873 B CN 101971873B
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- microwave vacuum
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000001291 vacuum drying Methods 0.000 title claims abstract description 15
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 90
- 238000001035 drying Methods 0.000 claims abstract description 35
- 238000005496 tempering Methods 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 21
- 238000012856 packing Methods 0.000 claims abstract description 11
- 235000018417 cysteine Nutrition 0.000 claims description 10
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 7
- 235000021015 bananas Nutrition 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 238000004939 coking Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract 2
- 239000003086 colorant Substances 0.000 abstract 1
- 210000003462 vein Anatomy 0.000 abstract 1
- 229910000831 Steel Inorganic materials 0.000 description 8
- 239000010959 steel Substances 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000005303 weighing Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 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
- 241000607479 Yersinia pestis Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000234329 Lowiaceae Species 0.000 description 1
- 241000234615 Musaceae Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010105613649A CN101971873B (en) | 2010-11-27 | 2010-11-27 | A kind of microwave vacuum drying method of banana chips |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105613649A CN101971873B (en) | 2010-11-27 | 2010-11-27 | A kind of microwave vacuum drying method of banana chips |
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| Publication Number | Publication Date |
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| CN101971873A CN101971873A (en) | 2011-02-16 |
| CN101971873B true CN101971873B (en) | 2013-02-27 |
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| CN2010105613649A Expired - Fee Related CN101971873B (en) | 2010-11-27 | 2010-11-27 | A kind of microwave vacuum drying method of banana chips |
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Families Citing this family (9)
| 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 |
| 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 |
| CN104366346A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Processing method of fragrant and crisp banana chips |
| 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 |
| 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 | A method of intermittent microwave combined with hot air drying to prepare low GI green banana powder |
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|---|---|---|---|---|
| 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 |
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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 |
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| 黄艳等.银耳微波真空干燥工艺优化的研究.《中国农学通报》.2009,(第20期),第82-89页. * |
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