CN102793120B - Preparation method for whole-banana powder - Google Patents
Preparation method for whole-banana powder Download PDFInfo
- Publication number
- CN102793120B CN102793120B CN2012102623898A CN201210262389A CN102793120B CN 102793120 B CN102793120 B CN 102793120B CN 2012102623898 A CN2012102623898 A CN 2012102623898A CN 201210262389 A CN201210262389 A CN 201210262389A CN 102793120 B CN102793120 B CN 102793120B
- Authority
- CN
- China
- Prior art keywords
- banana
- colour protecting
- protecting liquid
- weight portion
- section
- 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.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method for whole-banana powder, comprising the steps of green banana inspection, pretreatment, color protection, crush for pulping, enzymatic hydrolysis, centrifugation for separation, drying, screening, inspection and packaging and warehousing. The obtained banana powder is rich in resistant starch granules, with fine texture, pure color, and great nutritionand health care function. The appearance of the powder product is of the color between creamy white and light yellow, and is compact-structured crystalline particles; and the product tastes fine, is not astringent, doesn't absorb moisture, has good dispersibility, and can retain the original nutrition components. At the same time, the method provides new source for natural resistant starch granules, satisfying market demands and having broad developing prospect. The method uses the banana-skin-containing whole banana to produce the whole-banana powder, satisfying the market demands for natural active substances, improving the high-level utilization of banana powder, and providing a new ingredient for health food.
Description
Technical field
The present invention relates to a kind of preparation method of banaina, especially relate to a kind of preparation method of complete banana power, belong to technical field of agricultural product process.
Background technology
Banana is the tropical and subtropical zone characteristic fruit, has abundant nutritive value and outstanding health care.The banana comprehensive nutrition, low fat and low heat, high potassium high calcium low sodium, particularly be rich in prebioticses such as resistant starch, compound sugar, it is the typical healthy food at modern rich man's disease, except the ease constipation bowel movement function of generally acknowledging, discover in recent years banana also have fat-reducing, hypoglycemic, anti-oxidant, improve functions such as immunity, anti-melancholy, become the focus of research and consumer's new lover.Banana stable high yield, per mu yield can reach 6000-8000 jin, and world's banana planting area and output increase year by year in recent years.Banana production from traditional small-scale production plantation, develops towards specialization, scale, industrialization direction.2010 China's banana planting areas reach 5,300,000 mu, and total output reaches 9,540,000 tons.
Banana is a kind of typical climacteric type fruit, storage tolerance not, and banana processing extremely lags behind again, so it is very serious to adopt the back loss, the main difficulty that banana processing falls behind: the one, very easily brown stain in the process; The 2nd, the bad change of nutrition and local flavor takes place in heat kill bacterium immediately; The 3rd, a large amount of existence of pectin and carbohydrate cause difficulty to processing technologys such as material transmission, moisture removals; The 4th, materials such as starch based, carbohydrate, polyphenol and fragrance constantly change in the banana maturation, cause converted products quality and technology thereof to be difficult to control.Be rich in the preparation of the banaina of natural resistance starch RS2, except the general difficult point of banana processing, also will overcome the cold sterilization control bacterium technology of natural resistance starch sex change and powder product.Present some laboratory and producer are at the technology exploration that carries out the banana deep processing, but actual Industry Promotion is few.The banana converted products has only crisp of banana, jam etc. on the market, and great majority are by import.
Resistant starch (Resistant Starch Granules, RS2) be to be defined as by FAO (Food and Agriculture Organization of the United Nation) (FAO) in 1992: " in the human small intestine of health, can not be digested, but can in large intestine, ferment or starch and the starch decomposition products of part fermentation ".FAO/WHO points out in the report of human health about carbohydrate: " we are in the understanding of carbohydrate to importance of health in 20 years in the past, and a topmost progress is exactly the discovery of resistant starch ".Resistant starch has a lot of healthy functions to be set forth and reports that comprise and improve intestinal health, prebiotics is regulated blood sugar and insulin response, promotes mineral matter absorption etc.Some foods, in banana, potato, beans and cereal, the natural resistant starch that exists.Banana not only is rich in natural resistance starch RS2, and the various resistance indexs of banana resistant starch are quite desirable, can directly process to obtain and keep natural resistance, also can be used as the auxiliary material of other food products, the effect of performance resistant starch in other food.
Banana skin is the discarded object of banana processing, and all banana processing of the whole world at present all are the processing of peeling back.Because banana is big because of wide in variety, individual shapes and maturity difference, the decortication process complexity does not have special equipment, always manually peeling.Peeling is the operation that banana is processed the most difficult control microbiological indicator of requiring great effort most.The present various types of banana skinning machines that use, effect is all undesirable.Discover simultaneously: some health component of banana skin is not worse than banana pulp: abundant carotenoid and class lutein, can protect retinal neuronal cell; Flavonoids such as tannin, catechin polyphenoils and abundant tryptamines class material can reduce depression.So exploitation has the complete banana power of better health care, increased the kind of banana converted products, significant to the banana industry development.
Summary of the invention
The present invention is fully studying and is understanding on the basis of banana pulp and pericarp security, trophism and health component, utilizing unique thinking of outstanding function, disclosing a kind of preparation method who is rich in the whole powder of banana of resistant starch and multiple function ingredients.Solve the difficult and discarded problem of environmental pollution that causes of banana skin of banana process peeling simultaneously, turn waste into wealth, fill up the blank of domestic and international market complete banana power process technology and commodity.
Preparation method of the present invention is: blue or green banana check, preliminary treatment, protect look, pulverize making beating, enzymolysis, centrifugation, drying, screening, check, packing warehouse-in, obtain being rich in resistant starch, matter structure exquisiteness, color is pure, the complete banana power that the nutrition and health care function is outstanding.
Concrete operations step of the present invention is as follows:
A. ingredient requirement and preliminary treatment: derive from retrospective production base, farming is residual wait chemical examination qualified seven to medium well banana, through the clear water previous cleaning, remove stalk portion, being cut into length is the banana section of 0.5～2cm;
B. protect look: place citric acid and sodium hydrogensulfite mixing colour protecting liquid to soak 3～10min the banana section; It is as follows to mix the concrete compound method of colour protecting liquid, and distilled water: sodium hydrogensulfite: the weight portion proportioning of citric acid is 100:0.1～0.2:0.4～0.5, takes by weighing sodium hydrogensulfite and citric acid and is dissolved in constant volume in the distilled water simultaneously;
C. making beating: the banana section is sent in the pulverizing beater through conveyer, injected simultaneously and mix colour protecting liquid pulverizing making beating, the banana section: the weight portion proportioning of colour protecting liquid is 1:1.5～3;
D. enzymolysis: add plant composite hydrolytic enzyme and AMS in the banana pulp simultaneously, banana pulp: the plant composite hydrolytic enzyme: the weight portion proportioning of AMS is 100:0.03～0.06:0.2～0.4, at 40 ℃～45 ℃ following enzymolysis 1～2h;
E. centrifugation: from sloughing liquid, standby with centrifuge;
F. dry: as at 55 ℃～65 ℃, separation to be obtained solid content utilize heated-air drying or freeze drying to moisture content 5%～1%;
G. low-temperature grinding: pulverize at low temperatures, get thick banaina product;
H. screening: by 60～120 order number sieve branches, eligible is delivered to the product storage tank through the sealing air-flow with thick banaina;
I. air-flow is delivered to 10,000 grades of aseptic batch plants, and by the standard batching and after mixing, packing is complete banana power.
The complete banana power that utilizes the present invention to prepare, its resistance starch content are more than 50%, and it is hard-packed crystalline particle to faint yellow that product appearance is milk white, delicate mouthfeel, and no astringent taste, nonhygroscopic, favorable dispersibility can well keep original nutritional labeling.This method technology is simple, easy to implement, and energy consumption is little, high efficiency, and cost is low, can satisfy the suitability for industrialized production requirement.Not only the intensive processing for banana provides a new approach, has increased the value of banana.For natural resistance starch provides new source, satisfy market demand simultaneously, had the wide development prospect.The present invention adopts and to comprise that the whole spice any of several broadleaf plants of banana skin prepares complete banana power, has satisfied on the market the demand of natural active matter, has improved the high-level utilization of banana starch, and for health food provides new high-quality batching, market prospects are very good.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment.Employed test method is conventional method if no special instructions among the following embodiment; Employed material, reagent etc. if no special instructions, are reagent and the material that can obtain from commercial channels.
Embodiment one:
A. the banana raw material is handled:
A.1 select residual being up to the standards of farming, medium well, full banana with the running water flushing, is removed banana stalk portion earlier, and after backwashing more thoroughly cleans up;
A.2 single banana soaking and washing is changed the pond again and is cleaned with drinking water;
A.3 excise the banana two ends, full any of several broadleaf plants is cut into the banana section that length is 1cm;
B. protect look: place the mixing colour protecting liquid to soak 5min the banana section, mixing the concrete compound method of colour protecting liquid is, distilled water: sodium hydrogensulfite: the weight portion proportioning of citric acid is 100:0.1:0.4, takes by weighing sodium hydrogensulfite and citric acid and is dissolved in constant volume in the distilled water simultaneously;
C. making beating: the banana section is sent in the liquid nitrogen deoxygenation beater through conveyer, injected simultaneously and mix colour protecting liquid pulverizing making beating, the banana section: the weight portion proportioning of mixing colour protecting liquid is 1:2;
D. enzymolysis: add plant composite hydrolytic enzyme and AMS in the banana pulp simultaneously, banana pulp: the plant composite hydrolytic enzyme: the weight portion proportioning of AMS is 100:0.06:0.25, at 45 ℃ of following enzymolysis 1.5h;
E. centrifugation: with the slurries behind the TDL-5-A centrifuge centrifugation enzymolysis;
F. dry: as to dry in air dry oven at 55 ℃ of sediments that separation is obtained;
G. pulverize: beat powder with Lowtemperaturepulverizer, the gained powder is thick banaina product;
H. sieve: after thick banaina is crossed 60 mesh sieves, extracting screen underflow, by inspection of foreign substance, eligible is delivered to the product storage tank through the sealing air-flow;
I. air-flow is delivered to 10,000 grades of aseptic batch plants, and by the standard batching and after mixing, packing is complete banana power.
Gained complete banana power color and luster is ivory buff, blue or green banana flavor, favorable dispersibility, and no astringent taste is measured resistance starch content by the AOAC method and reached 67%, and banana major function and nutritional labeling farthest remain after testing.
Embodiment two:
A. the banana raw material is handled:
A.1 select residual being up to the standards of farming, medium well, full banana with the running water flushing, is removed banana stalk portion earlier, and after backwashing more thoroughly cleans up;
A.2 single banana soaks, cleans, and changes the pond again and cleans with drinking water;
A.3 excise the banana two ends, full any of several broadleaf plants is cut into the banana section that length is 1.5cm;
B. protect look: place the mixing colour protecting liquid to soak 10min the banana section, mixing the concrete compound method of colour protecting liquid is, distilled water: sodium hydrogensulfite: the weight portion proportioning of citric acid is 100:0.2:0.5, takes by weighing sodium hydrogensulfite and citric acid and is dissolved in constant volume in the distilled water simultaneously;
C. making beating: the banana section is sent in the liquid nitrogen deoxygenation beater through conveyer, injected simultaneously and mix colour protecting liquid pulverizing making beating, the banana section: the weight portion proportioning of mixing colour protecting liquid is 1:3;
D. enzymolysis: add plant composite hydrolytic enzyme and AMS in the banana pulp simultaneously, banana pulp: the plant composite hydrolytic enzyme: the weight portion proportioning of AMS is 100:0.03:0.25, at 40 ℃ of following enzymolysis 2h;
E. centrifugation: with the slurries behind the TDL-5-A centrifuge centrifugation enzymolysis;
F. dry: as at 65 ℃, the solid content after separating to be dried in air dry oven;
G. pulverize: pulverize with Lowtemperaturepulverizer, the gained powder is thick banaina product,
H. sieve: after thick banaina is crossed 80 mesh sieves, extracting screen underflow, by inspection of foreign substance, eligible is delivered to the product storage tank through the sealing air-flow,
I. air-flow is delivered to 10,000 grades of aseptic batch plants, and by the standard batching and after mixing, packing is complete banana power.
The method gained complete banana power color and luster is yellow-white, blue or green banana flavor, favorable dispersibility, and no astringent taste is measured resistance starch content by the AOAC method and reached 61%, and banana major function and nutritional labeling nutritional labeling farthest remain after testing.
Claims (3)
1. the preparation method of a complete banana power is characterized in that it being to finish by following operating procedure:
A. ingredient requirement and preliminary treatment: derive from retrospective production base, farming is residual wait chemical examination qualified seven to medium well banana, through the clear water previous cleaning, remove stalk portion, being cut into length is the banana section of 0.5～2cm;
B. protect look: place citric acid and sodium hydrogensulfite mixing colour protecting liquid to soak 3～10min the banana section; It is as follows to mix the concrete compound method of colour protecting liquid, and distilled water: sodium hydrogensulfite: the weight portion proportioning of citric acid is 100:0.1～0.2:0.4～0.5, takes by weighing sodium hydrogensulfite and citric acid and is dissolved in constant volume in the distilled water simultaneously;
C. making beating: the banana section is sent in the pulverizing beater through conveyer, injected simultaneously and mix colour protecting liquid pulverizing making beating, the banana section: the weight portion proportioning of colour protecting liquid is 1:1.5～3;
D. enzymolysis: add plant composite hydrolytic enzyme and AMS in the banana pulp simultaneously, banana pulp: the plant composite hydrolytic enzyme: the weight portion proportioning of AMS is 100:0.03～0.06:0.2～0.4, at 40 ℃～45 ℃ following enzymolysis 1～2h;
E. centrifugation: from sloughing liquid, standby with centrifuge;
F. dry: as at 55 ℃～65 ℃, separation to be obtained solid content utilize heated-air drying or freeze drying to moisture content 5%～1%;
G. low-temperature grinding: pulverize at low temperatures, get thick banaina product;
H. screening: by 60～120 order number sieve branches, eligible is delivered to the product storage tank through the sealing air-flow with thick banaina;
I. air-flow is delivered to 10,000 grades of aseptic batch plants, and by the standard batching and after mixing, packing is complete banana power.
2. the preparation method of a kind of complete banana power according to claim 1 is characterized in that:
A. select the full banana of medium well, single banana soaking and washing is changed the pond again and is cleaned with drinking water, excision banana two ends, and full any of several broadleaf plants is cut into the banana section that length is 1cm;
B. the banana section is placed the mixing colour protecting liquid to soak 5min, mix the concrete compound method of colour protecting liquid and be distilled water: sodium hydrogensulfite: the weight portion proportioning of citric acid is 100:0.1:0.4, takes by weighing sodium hydrogensulfite and citric acid and is dissolved in constant volume in the distilled water simultaneously;
C. the banana section is sent in the liquid nitrogen deoxygenation beater through conveyer, injected simultaneously and mix colour protecting liquid pulverizing making beating, the banana section: the weight portion proportioning of mixing colour protecting liquid is 1:2;
D. add plant composite hydrolytic enzyme and AMS in the banana pulp simultaneously, banana pulp: plant composite hydrolytic enzyme: the weight portion proportioning of AMS is 100:0.06:0.25, at 45 ℃ of following enzymolysis 1.5h;
E. use the slurries behind the TDL-5-A centrifuge centrifugation enzymolysis;
F. dry in air dry oven at 55 ℃ of sediments that separation is obtained;
G. beat powder with Lowtemperaturepulverizer, the gained powder is thick banaina product;
H. after thick banaina being crossed 60 mesh sieves, extracting screen underflow.
3. the preparation method of a kind of complete banana power according to claim 1 is characterized in that:
A. select medium well full banana, earlier with the running water flushing, after backwashing again, excision banana two ends, full any of several broadleaf plants is cut into the banana section that length is 1.5cm;
B. the banana section is placed the mixing colour protecting liquid to soak 10min, mix the concrete compound method of colour protecting liquid and be distilled water: sodium hydrogensulfite: the weight portion proportioning of citric acid is 100:0.2:0.5, takes by weighing sodium hydrogensulfite and citric acid and is dissolved in constant volume in the distilled water simultaneously;
C. the banana section is sent in the liquid nitrogen deoxygenation beater through conveyer, injected simultaneously and mix colour protecting liquid pulverizing making beating, the banana section: the weight portion proportioning of mixing colour protecting liquid is 1:3;
D. add plant composite hydrolytic enzyme and AMS in the banana pulp simultaneously, banana pulp: plant composite hydrolytic enzyme: the weight portion proportioning of AMS is 100:0.03:0.25, at 40 ℃ of following enzymolysis 2h;
E. use the slurries behind the TDL-5-A centrifuge centrifugation enzymolysis;
F. at 65 ℃, the solid content after separating is dried in air dry oven;
G. pulverize with Lowtemperaturepulverizer, the gained powder is thick banaina product,
H. after thick banaina being crossed 80 mesh sieves, extracting screen underflow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102623898A CN102793120B (en) | 2012-07-27 | 2012-07-27 | Preparation method for whole-banana powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102623898A CN102793120B (en) | 2012-07-27 | 2012-07-27 | Preparation method for whole-banana powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102793120A CN102793120A (en) | 2012-11-28 |
| CN102793120B true CN102793120B (en) | 2013-09-04 |
Family
ID=47192626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102623898A Expired - Fee Related CN102793120B (en) | 2012-07-27 | 2012-07-27 | Preparation method for whole-banana powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793120B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055045A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Preparation method of banana health care powder |
| CN104770683B (en) * | 2015-01-06 | 2018-06-08 | 济南大学 | A kind of banana pea starch food and preparation method thereof |
| CN105166741A (en) * | 2015-08-07 | 2015-12-23 | 江南大学 | Functional banana powder preparation method using kneading means |
| CN105211786A (en) * | 2015-11-10 | 2016-01-06 | 符伟扬 | A kind of green papaya powder and preparation method thereof |
| CN108185360A (en) * | 2018-02-11 | 2018-06-22 | 钦州学院 | A kind of production method of full fruit banana sauce |
| CN108450833A (en) * | 2018-02-11 | 2018-08-28 | 钦州学院 | A kind of production method of full fruit banaina |
| CN108669553A (en) * | 2018-02-27 | 2018-10-19 | 天蕉健康食品（广东）有限公司 | One kind having function of blood sugar reduction combined food and its preparation method and application |
| CN108850919A (en) * | 2018-06-13 | 2018-11-23 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of banana meal replacement powder with fat reducing weight losing function |
| CN109170657A (en) * | 2018-07-24 | 2019-01-11 | 天峨县平昌生态农业有限公司 | A kind of preparation process of banaina |
| CN110483362A (en) * | 2019-09-11 | 2019-11-22 | 广东石油化工学院 | The process of serotonin is extracted in a kind of response phase method optimization from banana |
| CN110897117B (en) * | 2019-11-29 | 2023-03-31 | 广西壮族自治区农业科学院 | Dried banana and preparation method thereof |
| CN111333736B (en) * | 2020-04-08 | 2021-08-24 | 山东省农业科学院农产品研究所 | Banana starch and preparation method and application thereof |
| CN113679018A (en) * | 2021-08-18 | 2021-11-23 | 海南南派实业有限公司 | Banana powder formula and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253964A (en) * | 2007-02-28 | 2008-09-03 | 林钧 | Innovation processing technology of bananas juice, bananas catsup and instant bananas powder products |
| CN101703195A (en) * | 2009-11-13 | 2010-05-12 | 江南大学 | Method for synchronously preparing two banana powders by utilizing bananas |
| CN101904524A (en) * | 2010-07-16 | 2010-12-08 | 广西大学 | Pure natural raw juice of full banana fruits and production method thereof |
-
2012
- 2012-07-27 CN CN2012102623898A patent/CN102793120B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253964A (en) * | 2007-02-28 | 2008-09-03 | 林钧 | Innovation processing technology of bananas juice, bananas catsup and instant bananas powder products |
| CN101703195A (en) * | 2009-11-13 | 2010-05-12 | 江南大学 | Method for synchronously preparing two banana powders by utilizing bananas |
| CN101904524A (en) * | 2010-07-16 | 2010-12-08 | 广西大学 | Pure natural raw juice of full banana fruits and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102793120A (en) | 2012-11-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102793120B (en) | Preparation method for whole-banana powder | |
| Wachirasiri et al. | The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate. | |
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| CN101283789B (en) | Preparation method of banana natural resistance starch | |
| CN102657306B (en) | Fine dried Japanese premna herb noodles | |
| CN101356963B (en) | Banana peel full-powder and production method thereof | |
| CN101731710B (en) | Chufa beverage and making method thereof | |
| KR101261823B1 (en) | Precess of enzyme health food having high activity bymicrobial fermentation | |
| CN103431340A (en) | Total nutrient potato rice and preparation method thereof | |
| CN101849657A (en) | Sweet potato dietary fiber and preparation process thereof | |
| CN104171095A (en) | Selenium-rich tea and production process thereof | |
| CN103385427A (en) | Production method of precursor pueraria rice flour and product thereof | |
| CN107259444A (en) | A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch | |
| CN102715335B (en) | Japanese premna herb crunchy candy | |
| CN107094885A (en) | A kind of sweet tea persimmon yam Yogurt | |
| CN101233893B (en) | Method for preparing sargasso ice-cream | |
| CN105309835A (en) | Waxberry slag feed for promoting growth of lobsters and preparation method thereof | |
| CN101496570B (en) | Technique for making composite areca taro pieces | |
| CN108936432A (en) | A kind of full potato ground-slag food and preparation method thereof | |
| CN103876126A (en) | Edible mushroom corn healthy vegetarian diet and production method thereof | |
| CN108450833A (en) | A kind of production method of full fruit banaina | |
| CN102415535B (en) | Processing method for red date pulp particles | |
| Kadian et al. | 1 Utilization of Food Industry | |
| RU2181974C2 (en) | Method for obtaining fruit dessert | |
| RU2181960C2 (en) | Fruit dessert production method |
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: 20130904 Termination date: 20160727 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |