CN102669783A - Method for preparing banana flour in continuous vacuum dewatering manner - Google Patents
Method for preparing banana flour in continuous vacuum dewatering manner Download PDFInfo
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- CN102669783A CN102669783A CN2012101628428A CN201210162842A CN102669783A CN 102669783 A CN102669783 A CN 102669783A CN 2012101628428 A CN2012101628428 A CN 2012101628428A CN 201210162842 A CN201210162842 A CN 201210162842A CN 102669783 A CN102669783 A CN 102669783A
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Abstract
The invention relates to a method for preparing banana flour in a continuous vacuum dewatering manner. The technical keys and the method are disclosed.. The method belongs to the field of processing agricultural products. Banana production in China ranks the highest rate of the world, while freshment of banana fruit is difficult to retain, the banana fruit is not suitable for long-time storage and transportation, has serious loss after production, and achieves loss rate up to 50 percent which is five percent far higher than that of the developed countries. The banana flour enjoys a good name of plant milk powder, can be used as ingredients of various food, is convenient to store and transport, and solves the problems that the banana reduces income despite of rising output, and is difficulty sold, and the like, thus being a highly processed product with excellent prospect. The banana flour is produced by combining a belt type continuous vacuum drying process with an ultrafine grinding technology, so that not only can the defects of high energy consumption, low efficiency and large one-time investment with vacuum freeze drying and common hot drying process be solved, but also the prepared banana flour has good dissolvability, dispersibility, adsorbability and the like, and the physiological function and quality of the banana flour can be greatly improved. The method is helpful for improvement on social and economic benefits of banana resources in China and has wide popularization and application prospects.
Description
Technical field:
The invention belongs to the processing of farm products field, relate to the method that a kind of continous vacuum dehydration prepares banaina.
Background technology:
Banana (Masa parasdisiac) belongs to the Musaceae Musa, is one of the torrid zone and subtropical zone " four big fruits " (lichee, pineapple, coconut, banana), also is the tropical fruit (tree) of the most extensively cultivating in the world.China is one of original producton location of banana, and the banana cultivation history in more than 3000 year is arranged.Over nearly 20 years, China's banana industry development is swift and violent, and its output has become the most large fruit of torrid areas at present, is only second to apple, citrus, pears, ranks the 4th of fruit.China's banana production occupies prostatitis, the world always.That yet banana is difficult for is fresh-keeping, storage tolerance not, and postpartum, loss was serious.In recent years China's banana proportion of goods damageds in postpartum are up to nearly 50%, be higher than far away China's postharvest fruit and vegetable average loss rate 25% and developed country 5%.Along with China joined WTO with to the enforcement of Association of South-east Asian Nations's " zero " tariff, external high-grade banana product pours in China, and homemade banana is sold difficult problem and become increasingly conspicuous, thereby has a strong impact on the benefit and the increasing peasant income of China's banana industry.
Banaina belongs to new product at home; Can keep nutritional labelings such as the original carbohydrate of banana, protein, fat, amino acid, vitamin and mineral matter preferably; Taste is fragrant and sweet, instant, be of high nutritive value; The laudatory title that " plant milk powder " is arranged always, the furnishing pasty state of can washing by water is directly taken.Also can add and process banana milk powder in the milk powder, this can not only make the nutrition of milk powder more comprehensive, and can overcome the shortcoming that being hard and dry appears in consumption by infants milk powder.Banaina can also be as the batching of numerous food, and potential market is very wide.In addition, banaina is convenient to the storage transportation, and Higher output is not accompanied by a higher income for solving, sell difficult problem, and banaina is a deep processed product that has prospect.
The preparation technology of banaina can be divided into two types at present, i.e. cool-drying technology and heated drying technology.Cool-drying technology mainly is vacuum freeze-drying technique; Heated drying technology mainly comprises: batch (-type) vacuum drying process, continuous band vacuum drying process, microwave vacuum drying process, drying process with atomizing, extrusion drying process etc.
Summary of the invention:
The present invention adopts belt continuous vacuum drying technology to combine superfine communication technique to produce banaina; Not only solved the low and disposable shortcoming such as have high input of the highly energy-consuming, production efficiency of vacuum freeze drying and general heated drying technology; The gained banaina also has fine solubility, dispersiveness, adsorptivity etc., has increased substantially the physiological function and the product quality of banaina.
Technological process of the present invention:
(1) get ninety percent ripe banana, peeling, segment, banana protects look after the segment.
(2) banana adopt citric acid, vitamin C and sodium chloride by a certain percentage the mixed solution of proportioning protect look.
(3) protect behind the look banana section and put into the stainless steel beater and carry out crushing and beating, make banana and color stabilizer be mixed into yellow pastel fully, and through sieve aperture Chu Qu ?seed and crude fibre.
(4) banana pulp adopts belt continuous vacuum dryer dried.
(5) drying back banaina through the low temperature ultramicro grinding, obtains the ultra micro banaina.
Description of drawings:
Accompanying drawing is a process chart of the present invention
The specific embodiment:
The method practical implementation instance that described a kind of continous vacuum dehydration prepares banaina is following:
(1) get ninety percent ripe banana 50Kg, peeling, segment, banana protects look after the segment.
(2) adopt after the banana segment citric acid, vitamin C and sodium chloride by a certain percentage the mixed solution of proportioning (1.5: 1: 1) protect look.
(3) protect behind the look banana section and put into the stainless steel beater and carry out crushing and beating, make banana and color stabilizer be mixed into yellow pastel fully, and through sieve aperture Chu Qu ?seed and crude fibre.
(4) banana pulp adopts belt continuous vacuum dryer dried, and the temperature of heating plate scope is controlled at 50-210 ℃, vacuum 1000-1500Pa, and sample size 10-20r/min, belt speed 15-30mm/min obtains the banaina of water content 6%-8%.
(5) drying back banaina through low temperature (0～10 ℃) ultramicro grinding 15～20min, obtains 300～500 purpose ultra micro banainas.
Claims (3)
1. a continuous vacuum drying prepares the method for banaina, has proposed the new method that combinations produce mode that continous vacuum dehydrates technology, superfine communication technique etc. is produced banaina.
2. according to the described banaina processing method of claim 1, can be through following method production:
(1) get ninety percent ripe banana, peeling, segment, banana protects look after the segment.
(2) banana adopt citric acid, vitamin C and sodium chloride by a certain percentage the mixed solution of proportioning (1.5: 1: 1) protect look.
(3) protect behind the look banana section and put into the stainless steel beater and carry out crushing and beating, make banana and color stabilizer be mixed into yellow pastel fully, and through sieve aperture Chu Qu ?seed and crude fibre.
(4) banana pulp adopts belt continuous vacuum dryer dried, and the temperature of heating plate scope is controlled at 50-210 ℃, vacuum 1000-1500Pa, and sample size 10-20r/min, belt speed 15-30mm/min obtains the banaina of water content 6%-8%.
(5) drying back banaina through low temperature (0～10 ℃) ultramicro grinding 15～20min, obtains 300～500 purpose ultra micro banainas.
3. the method for claim 1 is primarily characterized in that:
(1) confirms best banana color preservation technology
Adopt citric acid, vitamin C and sodium chloride banana to be protected look by the solution that different proportion mixes, solved with solution of sodium bisulfite banana is protected look after the sulphur residual quantity big, to the healthy adverse influence of consumer.
(2) confirmed best banaina drying mode
Adopt belt continuous vacuum drying explained hereafter banaina, solved shortcomings such as the highly energy-consuming of vacuum freeze drying and general heated drying technology, low production efficiency and disposable has high input.
(3) confirm best banaina ultramicro grinding technology
Dry back banaina carries out ultramicro grinding, and confirmed that best ultramicro grinding technology is: pulverize 0～10 ℃ of temperature, pulverizing time 15～20min with this understanding, obtains 300～500 purpose ultra micro banainas.The gained banaina has fine solubility, dispersiveness, adsorptivity etc., has increased substantially the physiological function and the product quality of banaina.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101628428A CN102669783A (en) | 2012-05-24 | 2012-05-24 | Method for preparing banana flour in continuous vacuum dewatering manner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101628428A CN102669783A (en) | 2012-05-24 | 2012-05-24 | Method for preparing banana flour in continuous vacuum dewatering manner |
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| Publication Number | Publication Date |
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| CN102669783A true CN102669783A (en) | 2012-09-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101628428A Pending CN102669783A (en) | 2012-05-24 | 2012-05-24 | Method for preparing banana flour in continuous vacuum dewatering manner |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262994A (en) * | 2013-05-02 | 2013-08-28 | 中华全国供销合作总社济南果品研究院 | Method for preparing instant pure banana powder |
| CN103284030A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana paste from complete banana fruit |
| CN104012744A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Nutrient freeze-dried banana crisp piece and making method thereof |
| CN104273468A (en) * | 2014-10-17 | 2015-01-14 | 何寒 | Preparation method of composite banana and mango paste |
| CN105166741A (en) * | 2015-08-07 | 2015-12-23 | 江南大学 | Functional banana powder preparation method using kneading means |
| CN105614302A (en) * | 2014-10-29 | 2016-06-01 | 徐云升 | Preparation method of banana powder |
-
2012
- 2012-05-24 CN CN2012101628428A patent/CN102669783A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 张瑞宇: "超微细粉碎技术及其在食品领域中的重要应用", 《重庆工商大学学报（自然科学版）》 * |
| 王娟等: "带式连续真空干燥加工香蕉粉的工艺研究", 《食品科学》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284030A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana paste from complete banana fruit |
| CN103262994A (en) * | 2013-05-02 | 2013-08-28 | 中华全国供销合作总社济南果品研究院 | Method for preparing instant pure banana powder |
| CN104012744A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Nutrient freeze-dried banana crisp piece and making method thereof |
| CN104273468A (en) * | 2014-10-17 | 2015-01-14 | 何寒 | Preparation method of composite banana and mango paste |
| CN105614302A (en) * | 2014-10-29 | 2016-06-01 | 徐云升 | Preparation method of banana powder |
| CN105166741A (en) * | 2015-08-07 | 2015-12-23 | 江南大学 | Functional banana powder preparation method using kneading means |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20120919 |