CN105124469A - 一种膨化香蕉片的加工方法 - Google Patents
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Abstract
本发明公开了一种膨化香蕉片的加工方法,属于食品加工领域。其特征在于:采用原料→去皮→切片→护色→浸胶→调味→微波膨化→包装的加工工艺流程。有益效果:本发明产品薄厚均匀,色香味俱佳,香酥清脆,具有香蕉的香糯风味。本产品营养价值很高,富含多种营养物质,有利于清理肠胃,促进人体的新陈代谢,具有清热润肺、止渴解毒、健脾开胃、降压的功效,是一种经济实惠、绿色健康的美味食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种膨化香蕉片的加工方法。
背景技术
香蕉,一年四季皆有产,又被称为“智慧之果”,传说是因为佛祖释迦牟尼吃了香蕉而获得智慧。香蕉营养高、热量低,含有称为“智慧之盐”的磷,又有丰富的蛋白质、糖、钾、维生素A和C,同时膳食纤维也多,是相当好的营养食品。香蕉的作用:香蕉含有丰富的钾元素,是食物中排名第一的“美腿高手”,它所含的钾元素能帮助你伸展腿部肌肉和预防腿抽筋;香蕉味甘性寒,具有较高的药用价值。主要有清肠胃,治便秘,并有清热润肺、止烦渴、填精髓、解酒毒等功效,还适宜高血压、冠心病、动脉硬化者食用。
新鲜的香蕉不易贮藏,用于加工成膨化香蕉片可实现对香蕉原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决新鲜香蕉不易贮藏的问题,提供一种膨化香蕉片的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种膨化香蕉片的加工方法,其特征在于:采用原料→去皮→切片→护色→浸胶→调味→微波膨化→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:选取成熟度适宜,无虫害,无腐烂、新鲜的香蕉;
(2)配制溶液:取适量的水,加入柠檬酸和果胶,加热至65℃使果胶全部溶解,配制同样的两份溶液,一份加热沸腾,一份冷却至室温;
(3)去皮:将香蕉去皮后,用竹夹将果肉四周的丝络拣去,然后进行切片,切片厚度为4-6mm,要求薄厚均匀一致;
(4)护色及调味:先将香蕉片放入沸腾的溶液中烫漂35s,马上捞出放入冷溶液中,并在室温下浸泡45min;
(5)微波膨化:将香蕉片从冷溶液中捞出后马上放入微波炉内进行膨化,调整功率为450W,8min后进行翻个,再次进入功率为230W的微波炉内膨化10min,然后调整功率为80W持续1min,产品呈金黄色,无焦黄,内部产生细密而均匀的气泡,口感松脆;
(6)成品包装:从微波炉中将香蕉片取出后撒上适量的五香粉和椒盐,及时封装,采用真空包装,防虫防潮、低温低湿避光贮藏,经过包装后即为成品。
有益效果:本发明产品薄厚均匀,色香味俱佳,香酥清脆,具有香蕉的香糯风味。本产品营养价值很高,富含多种营养物质,有利于清理肠胃,促进人体的新陈代谢,具有清热润肺、止渴解毒、健脾开胃、降压的功效,是一种经济实惠、绿色健康的美味食品。
具体实施方式
实施例1:
一种膨化香蕉片的加工方法,具体操作步骤为:
(1)原料选择:选取成熟度适宜,无虫害,无腐烂、新鲜的香蕉;
(2)配制溶液:取适量的水,加入食盐和黄原胶,加热至98℃使黄原胶全部溶解,配制同样的两份溶液,一份加热沸腾,一份冷却至室温;
(3)去皮:将香蕉去皮后,用竹夹将果肉四周的丝络拣去,然后进行切片,切片厚度为5-7mm,要求薄厚均匀一致;
(4)护色及调味:先将薄片放入沸腾的溶液中烫漂1-2min,马上捞出放入冷溶液中,并在室温下浸泡45min;
(5)微波膨化:将薄片从冷溶液中捞出后马上放入微波炉内进行膨化,调整功率为780W,2min后进行翻个,再次进入功率为780W的微波炉内膨化3min,然后调整功率为90W持续1min,产品呈金黄色,无焦黄,内部产生细密而均匀的气泡,口感松脆;
(6)成品包装:从微波炉中将薄片取出后撒上适量的五香粉和精盐,及时封装,采用真空包装,防虫防潮、低温低湿避光贮藏,经过包装后即为成品。
实施例2:
一种膨化香蕉片的加工方法,具体操作步骤为:
(1)原料选择:选取成熟度适宜,无虫害,无腐烂、新鲜的香蕉;
(2)配制溶液:取适量的水,加入食盐和明胶,加热至100℃使明胶全部溶解,配制同样的两份溶液,一份加热沸腾,一份冷却至室温;
(3)去皮:将香蕉去皮后,用竹夹将果肉四周的丝络拣去,然后进行切片,切片厚度为8mm,要求薄厚均匀一致;
(4)护色及调味:先将香蕉片放入沸腾的溶液中烫漂3-5min,马上捞出放入冷溶液中,并在室温下浸泡60min;
(5)微波膨化:将香蕉片从冷溶液中捞出后马上放入微波炉内进行膨化,调整功率为500W,5min后进行翻个,再次进入功率为750W的微波炉内膨化2min,然后调整功率为45W持续4-5min,产品呈金黄色,无焦黄,内部产生细密而均匀的气泡,口感松脆;
(6)成品包装:从微波炉中将香蕉片取出后撒上适量的辣椒粉和味精,及时封装,采用真空包装,防虫防潮、低温低湿避光贮藏,经过包装后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种膨化香蕉片的加工方法,其特征在于:采用原料→去皮→切片→护色→浸胶→调味→微波膨化→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:选取成熟度适宜,无虫害,无腐烂、新鲜的香蕉;
(2)配制溶液:取适量的水,加入柠檬酸和果胶,加热至65℃使果胶全部溶解,配制同样的两份溶液,一份加热沸腾,一份冷却至室温;
(3)去皮:将香蕉去皮后,用竹夹将果肉四周的丝络拣去,然后进行切片,切片厚度为4-6mm,要求薄厚均匀一致;
(4)护色及调味:先将香蕉片放入沸腾的溶液中烫漂35s,马上捞出放入冷溶液中,并在室温下浸泡45min;
(5)微波膨化:将香蕉片从冷溶液中捞出后马上放入微波炉内进行膨化,调整功率为450W,8min后进行翻个,再次进入功率为230W的微波炉内膨化10min,然后调整功率为80W持续1min,产品呈金黄色,无焦黄,内部产生细密而均匀的气泡,口感松脆;
(6)成品包装:从微波炉中将香蕉片取出后撒上适量的五香粉和椒盐,及时封装,采用真空包装,防虫防潮、低温低湿避光贮藏,经过包装后即为成品。
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CN1759734A (zh) * | 2005-09-21 | 2006-04-19 | 广东省农业机械研究所 | 微波真空膨化香蕉片的制作方法 |
CN103798661A (zh) * | 2012-11-15 | 2014-05-21 | 李琳 | 一种富硒膨化香蕉片的制备方法 |
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CN1759734A (zh) * | 2005-09-21 | 2006-04-19 | 广东省农业机械研究所 | 微波真空膨化香蕉片的制作方法 |
CN103798661A (zh) * | 2012-11-15 | 2014-05-21 | 李琳 | 一种富硒膨化香蕉片的制备方法 |
Non-Patent Citations (1)
Title |
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王丽琼: "《粮油加工技术》", 31 January 2008, 中国农业出版社 * |
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Application publication date: 20151209 |