CN102871101A - Manufacturing process for banana peel jam - Google Patents
Manufacturing process for banana peel jam Download PDFInfo
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- CN102871101A CN102871101A CN2011101947664A CN201110194766A CN102871101A CN 102871101 A CN102871101 A CN 102871101A CN 2011101947664 A CN2011101947664 A CN 2011101947664A CN 201110194766 A CN201110194766 A CN 201110194766A CN 102871101 A CN102871101 A CN 102871101A
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- banana skin
- manufacture craft
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Abstract
The invention belongs to the manufacturing process of the jam, and provides a manufacturing process for banana peel jam. The process flows of the manufacturing process of the banana peel jam are as follows: sorting out raw materials-protecting colors-blanching-mashing-homogenizing-removing acerbity-blending flavors-boiling and sterilizing-heat loading-cooling-obtaining finished product.
Description
Technical field
The invention belongs to the manufacture craft of jam.
Background technology
Banana skin accounts for 30% of banana gross weight, generally abandons as refuse, not only contaminated environment but also waste resource.Find that after deliberation nutritional labeling is abundant in the banana skin.The average content of crude fibre, crude protein, crude fat is respectively 2.831%～6.311%, 0.72%, 0.89% in the banana skin; The content of Ca, Mg has all surpassed the 240mg/100g fresh weight in the pericarp, and trace element is also more such as the content of Fe, Zn etc.; Also contain a large amount of pectin, compound sugar in the banana skin.
Because nutrient is abundant, banana skin has multiple efficacies, all has very high exploitation at food, industry, aspect medical and is worth.As prepare pectin, multifunctional diet fibre additive, feed addictive, Adsorption of Heavy Metals, generating marsh gas, inducing apoptosis of tumour cell, anti-oxidant, suppress by fungi or the caused skin disease of bacterium etc.Banana skin is stewed well and is eaten, and can prevent and treat hypertension and cerebrovascular disease; Banana skin dries to pulverize has the effect of cosmetology; Banana skin is otherwise known as " happy food ", and the effect of opposing depression is arranged; Banana skin also can be used as diet food owing to contain a certain amount of resistant starch and a large amount of dietary fibers.
The deep processed product of banana increases just gradually on the market, and such as banana chip, bananas juice, Banana Wine, banana fruit vinegar, banana fermented yoghourt etc., but the food that utilizes at present banana skin to make is considerably less.Owing to contain more tannin and crude fibre in the banana skin, cause easily brown stain and cause astringent taste, big and heavy fiber mouthfeel, so need to solve browning and improve mouthfeel.
Summary of the invention
The present invention is exactly for the problems referred to above, and a kind of manufacture craft of banana skin jam is provided.
For above-mentioned purpose, the present invention is achieved in that
The manufacture craft of banana skin jam, technological process is:
Look → blanching → making beating → homogeneous → remove astringent taste → flavor mixing → boiling and sterilization → hot filling → cooling → finished product is put → protected to raw material in order.
When protecting look, add citric acid, phytic acid and vitamin C and soak.
Citric acid concentration, phytic acid concentration are the greatest factor that chromatic effect is protected in impact, secondly are soak time and vitamin C concentration; Best condition of color protection is lemon acid concentration 0.25%, phytic acid concentration 0.25%, vitamin C concentration 0.15%, soak time 30min.
Blanching treatment time is 3min.
Beating time is 30s.
In the flavor mixing, the flavor enhancement of adding is xanthans, citric acid and white granulated sugar.
The citric acid addition is the greatest factor that affects mouthfeel, secondly is white granulated sugar addition, xanthans addition; Lemon acid addition is 0.09%, the white granulated sugar addition is 55%, the xanthans addition is 0.15%.
The boiling time is 5min.
Beneficial effect of the present invention:
The banana skin jam that technique is produced according to the present invention has the bright-coloured yellow of banana skin on the sense organ, sour-sweet moderate, and pure taste has denseer banana flavor; Soluble solid content＞60% meets the GB standard.
The specific embodiment
A kind of manufacture craft of banana skin jam, technological process is:
Look → blanching → making beating → homogeneous → remove astringent taste → flavor mixing → boiling and sterilization → hot filling → cooling → finished product is put → protected to raw material in order.
Citric acid, phytic acid, vitamin C, 4-HR, salt have banana pulp and protect preferably chromatic effect, are chosen for color stabilizer of the present invention.It is configured to concentration is respectively 0.00%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%, 0.30%, 0.40% colour protecting liquid, soaking 30min in various colour protecting liquids after, the banana skin of cleaning pulls an oar, place the pool scoring of the laggard circumstances in which people get things ready for a trip of 24h, investigate color stabilizer kind and concentration to the impact of protecting chromatic effect of banana skin; Be 0.2% various colour protecting liquids with concentration, take out making beating after soaking respectively the banana skin 10min, the 20min that clean, 30min, 40min, 50min, place the pool scoring of the laggard circumstances in which people get things ready for a trip of 24h, investigate the color stabilizer soak time to the impact of protecting chromatic effect of banana skin.
Through experiment, impact protects that citric acid concentration, phytic acid concentration are the greatest factor that chromatic effect is protected in impact in the secondary factors of chromatic effect, secondly is soak time and vitamin C concentration.
When soaking 30min, banana skin keeps foresythia; But when soak time during greater than 30min, color and luster tends to dark yellow gradually, can't obtain better effect.Therefore, soak time is selected 30min.
Blanching can be softened banana skin, passivation polyphenol oxidase, be killed a part of harmful microorganism.5 parts of banana skins are pulled an oar behind blanching 1min, 2min, 3min, 4min, the 5min respectively in boiling water, check color and luster behind the placement 24h.
Banana skin after the blanching is chopped into 1cm * 1cm size, is divided into three groups, observing effect behind pull an oar respectively 25s, 30s, the 35s.
Tanning matter in the banana skin causes banana skin that certain astringent taste is arranged, so remove tannin with gelatin.Hot water dissolving's gelatin with 80 ℃, banana skin sauce body is divided into five groups, adds respectively mass fraction and be 0.1%, 0.2%, 0.3%, 0.4%, 0.5% gelatin solution, and with citric acid the pH of sauce body is transferred to 3, at normal temperatures reaction is tasted and is carried out mouth feel score every 10min.
Make 4 kinds of thickeners commonly used with jam: xanthans, carragheen, konjac glucomannan, sodium alginate are tested.Add respectively sauce weight 0.03%, 0.06%, 0.09%, 0.12%, 0.15%, 0.18% various thickeners, structural state is marked, investigate thickener to the impact of mouthfeel.The acidity of jam is too high, easily secretes juice and causes the sauce body wandering; Acidity is excessively low, causes easily that then crystallization analyses.In banana skin sauce body, add 50% white granulated sugar, add respectively again mass fraction 0.03%, 0.06%, 0.09%, 0.12%, 0.15%, 0.18%, 0.20% citric acid, after boiling, carry out subjective appreciation; In banana skin sauce body, add 0.12% citric acid, add respectively again 35%, 40%, 45%, 50%, 55%, 60%, 65% white granulated sugar, after boiling, carry out subjective appreciation; Investigate sugar, acid content to the impact of jam local flavor.On the basis of experiment of single factor, choosing affects three of mouthfeel principal element and three levels are optimized combination, carries out subjective appreciation.The arrangement of empirical factor level sees Table 2.
Boiling can be played effect concentrated and sterilization.Because acid adjustment carries out in the step that removes astringent taste, so only need white granulated sugar, xanthans are mixed with banana skin sauce body after with certain water-soluble solution, distinguish boiling 3min, 5min, 7min, carry out the mouthfeel evaluation.
Be sterilization half an hour in 121 ℃ the high pressure heating power retort with wrapping glass Bottle and bottle cap in temperature, carry out rapidly hot filling in the boiling of sauce body when last, central temperature must not be lower than 90 ℃, rapidly sealing after the heating power exhaust.Adopt the segmentation cooling method, at 60～80 ℃ of lower 10min that keep, 45～60 ℃ of lower maintenance 10min keep 10min at last at normal temperatures.
Claims (8)
1. the manufacture craft of banana skin jam, technological process is: look → blanching → making beating → homogeneous → remove astringent taste → flavor mixing → boiling and sterilization → hot filling → cooling → finished product is put → protected to raw material in order.
2. the manufacture craft of banana skin jam according to claim 1 when protecting look, adds citric acid, phytic acid and vitamin C and soaks.
3. the manufacture craft of banana skin jam according to claim 2, citric acid concentration, phytic acid concentration are the greatest factor that chromatic effect is protected in impact, secondly are soak time and vitamin C concentration; Best condition of color protection is lemon acid concentration 0.25%, phytic acid concentration 0.25%, vitamin C concentration 0.15%, soak time 30min.
4. the manufacture craft of banana skin jam according to claim 1, blanching treatment time is 3min.
5. the manufacture craft of banana skin jam according to claim 1, beating time is 30s.
6. the manufacture craft of banana skin jam according to claim 1, in the flavor mixing, the flavor enhancement of adding is xanthans, citric acid and white granulated sugar.
7. the manufacture craft of banana skin jam according to claim 6, lemon acid addition is the greatest factor that affects mouthfeel, secondly is white granulated sugar addition, xanthans addition; Lemon acid addition is 0.09%, the white granulated sugar addition is 55%, the xanthans addition is 0.15%.
8. the manufacture craft of banana skin jam according to claim 1, the boiling time is 5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101947664A CN102871101A (en) | 2011-07-13 | 2011-07-13 | Manufacturing process for banana peel jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101947664A CN102871101A (en) | 2011-07-13 | 2011-07-13 | Manufacturing process for banana peel jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102871101A true CN102871101A (en) | 2013-01-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101947664A Pending CN102871101A (en) | 2011-07-13 | 2011-07-13 | Manufacturing process for banana peel jam |
Country Status (1)
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| CN (1) | CN102871101A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981293A (en) * | 2017-11-21 | 2018-05-04 | 咀香园健康食品（中山）有限公司 | A kind of method of probiotics fermention banana jam and the banana jam prepared by this method |
-
2011
- 2011-07-13 CN CN2011101947664A patent/CN102871101A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981293A (en) * | 2017-11-21 | 2018-05-04 | 咀香园健康食品（中山）有限公司 | A kind of method of probiotics fermention banana jam and the banana jam prepared by this method |
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| Date | Code | Title | Description |
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| DD01 | Delivery of document by public notice |
Addressee: Sun Fangyin Document name: Notification of Passing Preliminary Examination of the Application for Invention |
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| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Sun Fangyin Document name: Notification of Publication of the Application for Invention |
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| DD01 | Delivery of document by public notice |
Addressee: Sun Fangyin Document name: Notification of before Expiration of Request of Examination as to Substance |
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| DD01 | Delivery of document by public notice |
Addressee: Sun Fangyin Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130116 |