CN104381878A - Preparation method of flavor banana chips - Google Patents
Preparation method of flavor banana chips Download PDFInfo
- Publication number
- CN104381878A CN104381878A CN201310612307.2A CN201310612307A CN104381878A CN 104381878 A CN104381878 A CN 104381878A CN 201310612307 A CN201310612307 A CN 201310612307A CN 104381878 A CN104381878 A CN 104381878A
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- Prior art keywords
- banana
- air
- dry
- time
- banana chip
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 61
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 60
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 208000034189 Sclerosis Diseases 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 235000010265 sodium sulphite Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 3
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 206010010774 Constipation 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- QZAYGJVTTNCVMB-UHFFFAOYSA-N serotonin Chemical compound C1=C(O)C=C2C(CCN)=CNC2=C1 QZAYGJVTTNCVMB-UHFFFAOYSA-N 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- SFLSHLFXELFNJZ-QMMMGPOBSA-N (-)-norepinephrine Chemical compound NC[C@H](O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-QMMMGPOBSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000798443 Hornodermoporus martius Species 0.000 description 1
- 241000234615 Musaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960002748 norepinephrine Drugs 0.000 description 1
- SFLSHLFXELFNJZ-UHFFFAOYSA-N norepinephrine Natural products NCC(O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-UHFFFAOYSA-N 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000003672 processing method Methods 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
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of flavor banana chips and belongs to the field of a fruit processing technology. The preparation method is characterized by adopting a processing technology including steps as follows: selection of materials, peeling, slicing, color protection, hardening, first air-drying, first adhesion of a white coat, second air-drying, second adhesion of a white coat, third air-drying, frying, choosing and grading, packaging and formation of finished products. The invention has beneficial effects as follows: the prepared flavor banana chip product has light yellow appearance, has consistent chip thickness, is crispy, sweet and tasty, and has a rich banana taste; the product has rich nutrients, has unique local flavor and is very popular with consumers; the product has functions of removing heat to promote salivation, nourishing the stomach, lubricating the intestines, reducing blood pressure and blood sugar, inhibiting bacteria, detoxifying and the like; and the preparation method is simple to operate and easy to carry out.
Description
technical field:
The present invention relates to a kind of processing method of fruit, particularly relate to a kind of preparation method of local flavor banana chip.
background technology:
Banana another name banana, Jiao Guo, Jiao Zi are the ripening fruits of Musaceae plant banana.It is one of Perenniporia martius " four large fruits " (lichee, pineapple, coconut, banana).Originate in India and China Guangdong, Guangxi, Taiwan, Fujian, Yunnan, Sichuan etc. are economized also has distribution.Banana meat is soft greasy, sweet delicate fragrance, very tasty and refreshing, is a kind of delicate fruit.Banana not only for eating raw, also can make many dish, and it has higher medical value, can process numerous health food.Every 100 grams of banana edible parts contain 1.2 grams, protein, 0.6 gram, fat, 19.5 grams, carbohydrate, crude fibre 0.9 gram, ash content 0.7 gram, calcium 9 milligrams, 31.0 milligrams, phosphorus, iron 0.6 milligram, carrotene 0.25 milligram, vitamin B1 0.02 milligram, vitamin B2 0.05 milligram, 0.7 milligram, nicotinic acid, vitamin C 6.0 milligrams.In addition containing pectin, a small amount of 5-hydroxytryptamine and norepinephrine etc.
Banana is cold in nature, and taste is sweet, enters lung, large intestine channel, has the effects such as clearing heat and promoting fluid, nourishing the stomach ease constipation, reducing pressure and sugar, antibacterial removing toxic substances.Cure mainly diseases such as hindering Tianjin polydipsia, constipation, hemorrhoid blood." book on Chinese herbal medicine asks former " carries, banana " moistening lung of quenching the thirst is relieved the effect of alcohol, clear spleen laxation, and spleen pyrogene person eats it, and energy antidiarrheal stops dysentery ".
Banana is storage tolerance not, is generally used for eating raw, and it is nutritious, can realize, to the comprehensive utilization of banana raw material, increasing economic efficiency for process flavours banana chip product.
summary of the invention:
The object of this invention is to provide a kind of preparation method of local flavor banana chip, realize the deep processing comprehensive utilization of banana raw material.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of local flavor banana chip, it is characterized in that: adopt select materials, remove the peel, cut into slices, protect look, sclerosis, first time is air-dry, first time hangs white clothing, second time is air-dry, second time hangs white clothing, third time is air-dry, oil floats, select classification, the processing technology of packaging, finished product, major processing steps is:
A, select materials and select pericarp and turn yellow, pulp is deliquescing, has the ripe banana of strong fruital local flavor;
B, peeling manual operations, peel off banana skin;
C, cut into slices by peeling banana be cut into the thick disk of 3-4mm;
D, protect look the sheet cut is put into rapidly 1%-2% sodium sulfite aqueous solution, soak 5-10min, and stir gently;
E, harden and the banana chip protecting look put into 2%-3% calcium chloride water, soak 3-5min;
F, first time are air-dry by the wet banana chip that the hardened air-dry 2-3 hour when 20-25 DEG C, remove portion moisture;
G, first time hang in vain by putting into a small amount of dry flour through once air-dry banana chip, make it at banana chip surface adhesion one deck powder;
Air-dry 1-2 hour when H, air-dry banana chip surface having been hung with flour of second time are placed on 25-30 DEG C again;
I, second time are hung a small amount of flour again banana chip being put into drying in vain and are hung white;
J, oil float the edible peanut oil air-dry semi-finished product banana chip being put into oil temperature 80-85 DEG C, and oil floats after 1-2min and pulls banana chip out rapidly;
K, pack and banana chip food package box is packed, obtain finished product.
Beneficial effect: the local flavor banana chip product that the present invention obtains, outward appearance is faint yellow, and lamellar body thickness is consistent, crisp sweet good to eat, the strong banana flavor of tool.Product is nutritious, unique flavor, deeply by consumers.There is the effects such as clearing heat and promoting fluid, nourishing the stomach ease constipation, reducing pressure and sugar, antibacterial removing toxic substances.Simple to operate, easy to implement.
detailed description of the invention:
Embodiment 1
A kind of preparation method of local flavor banana chip, it is characterized in that: adopt select materials, remove the peel, cut into slices, protect look, sclerosis, first time is air-dry, first time hangs white clothing, second time is air-dry, second time hangs white clothing, oil floats, select classification, the processing technology of packaging, finished product, major processing steps is:
A, select materials and select pericarp and turn yellow, pulp is deliquescing, has the ripe banana of strong fruital local flavor;
B, peeling manual operations, peel off banana skin;
C, cut into slices by peeling banana be cut into the thick disk of 3mm;
D, protect the sodium sulfite aqueous solution that the sheet cut is put into rapidly 1.5% by look, soak 6min, and stir gently;
E, harden and the banana chip protecting look put into 2% calcium chloride water, soak 5min;
F, first time are air-dry by the wet banana chip that hardened when 20-25 DEG C air-dry 2 hours, remove portion moisture;
G, first time hang in vain by putting into a small amount of dry flour through once air-dry banana chip, make it at banana chip surface adhesion one deck powder;
When H, air-dry banana chip surface having been hung with flour of second time are placed on 25-30 DEG C again air-dry 1 hour;
I, second time are hung a small amount of flour again banana chip being put into drying in vain and are hung white;
J, oil float and air-dry semi-finished product banana chip are put into the edible peanut oil of oil temperature 80 DEG C, and oil floats after 1.5min and pulls banana chip out rapidly, drains excess oil;
K, pack and banana chip food package box is packed, obtain finished product.
Claims (1)
1. the preparation method of a local flavor banana chip, it is characterized in that: adopt select materials, remove the peel, cut into slices, protect look, sclerosis, first time is air-dry, first time hangs white clothing, second time is air-dry, second time hangs white clothing, third time is air-dry, oil floats, select classification, the processing technology of packaging, finished product, major processing steps is:
A, select materials and select pericarp and turn yellow, pulp is deliquescing, has the ripe banana of strong fruital local flavor;
B, peeling manual operations, peel off banana skin;
C, cut into slices by peeling banana be cut into the thick disk of 3-4mm;
D, protect look the sheet cut is put into rapidly 1%-2% sodium sulfite aqueous solution, soak 5-10min, and stir gently;
E, harden and the banana chip protecting look put into 2%-3% calcium chloride water, soak 3-5min;
F, first time are air-dry by the wet banana chip that the hardened air-dry 2-3 hour when 20-25 DEG C, remove portion moisture;
G, first time hang in vain by putting into a small amount of dry flour through once air-dry banana chip, make it at banana chip surface adhesion one deck powder;
Air-dry 1-2 hour when H, air-dry banana chip surface having been hung with flour of second time are placed on 25-30 DEG C again;
I, second time are hung a small amount of flour again banana chip being put into drying in vain and are hung white;
J, oil float the edible peanut oil air-dry semi-finished product banana chip being put into oil temperature 80-85 DEG C, and oil floats after 1-2min and pulls banana chip out rapidly;
K, pack and banana chip food package box is packed, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310612307.2A CN104381878A (en) | 2013-11-28 | 2013-11-28 | Preparation method of flavor banana chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310612307.2A CN104381878A (en) | 2013-11-28 | 2013-11-28 | Preparation method of flavor banana chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381878A true CN104381878A (en) | 2015-03-04 |
Family
ID=52599926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310612307.2A Pending CN104381878A (en) | 2013-11-28 | 2013-11-28 | Preparation method of flavor banana chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381878A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795084A (en) * | 2016-03-30 | 2016-07-27 | 吴渭钟 | Method for making preserved fruits from bananas |
| CN109156701A (en) * | 2018-09-25 | 2019-01-08 | 句容市绿源干果食品有限公司 | A kind of production technology of banana chips |
-
2013
- 2013-11-28 CN CN201310612307.2A patent/CN104381878A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 武杰: "《脱水食品加工工艺与配方》", 28 February 2002 * |
| 范恒斌: "油汆香蕉片制作工业", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795084A (en) * | 2016-03-30 | 2016-07-27 | 吴渭钟 | Method for making preserved fruits from bananas |
| CN109156701A (en) * | 2018-09-25 | 2019-01-08 | 句容市绿源干果食品有限公司 | A kind of production technology of banana chips |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20150304 |