CN106666528B - Preparation method of acidified banana puree - Google Patents
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- CN106666528B CN106666528B CN201611223425.4A CN201611223425A CN106666528B CN 106666528 B CN106666528 B CN 106666528B CN 201611223425 A CN201611223425 A CN 201611223425A CN 106666528 B CN106666528 B CN 106666528B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of fruit and vegetable pulp processing, in particular to a preparation method of acidified banana puree. The method comprises the following steps: selecting raw materials, curing, peeling, protecting color, adding an acidizing fluid, pulping in a double-channel manner, homogenizing, pasteurizing and filling. The banana puree prepared by the invention can keep the original color, flavor and nutrient content of bananas, is not layered, has good stability and is convenient to produce and eat; (2) the bananas are innovatively cured integrally without peeling, so that the technical problem that the color and the taste of the bananas are poor due to curing after peeling in the prior art is solved.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable pulp processing, in particular to a preparation method of acidified banana puree.
Background
The banana is a tropical and subtropical fruit, is a fruit with the largest consumption of fresh fruits and the largest trade quantity in the world due to high yield, four-season harvest, rich and stable sources, rich nutrition and multiple functions, and is a reputation of 'world cherry tomato'. The banana has high nutrition and low calorie, contains phosphorus called as intelligent salt, is rich in protein, sugar, potassium, vitamin A and C, has more dietary fibers, and is a good nutritional food.
The banana is sweet in taste and cold in nature; clearing heat, moistening intestines and detoxifying; it has effects in protecting gastric mucosa, and lowering blood pressure. European people are also called 'happy fruits' because of their ability to relieve depression. However, banana pulp is very easy to brown, the flavor and the function are difficult to maintain, and the banana pulp is difficult to store. Researches prove that the influence degree of the peeling, slicing and pulping treatment on enzymatic browning of bananas is from large to small, wherein the pulping is more than slicing and is more than peeling, and the longer the pulping time is, the higher the browning degree is. Chinese patent CN200610070856.1 provides a banana puree and a preparation method thereof, the method comprises the steps of cleaning bananas, peeling, protecting color, crushing pulp, heating the crushed pulp to inactivate enzyme, pulping and sterilizing to obtain the puree, and the method needs to add a color protecting agent twice.
Disclosure of Invention
The invention solves the technical problem of adopting the improvement of a physical or chemical mode and a production process to keep the original color, flavor and nutritive value of the banana pulp and meet the requirements of various production applications and the eating of people at various stages.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the invention provides a preparation method of acidified banana puree, which comprises the following steps:
(1) selecting raw materials: selecting bananas with good maturity, no insect damage and no mechanical damage;
(2) curing: under the condition of water bath, the banana with skin is cured for 60-500S;
(3) peeling and color protection: peeling the cured bananas, and putting the bananas into a color protection liquid for color protection for 1-10 min;
(4) double pulping: crushing bananas, removing seeds and fibers, adding an acidizing fluid, carrying out double pulping, and adding sodium bicarbonate accounting for 0.05 percent of the mass of the bananas at the beginning of pulping to obtain primary pulp;
(5) homogenizing: homogenizing the primary slurry by using a homogenizer for 3-15 min;
(6) pasteurization: pasteurizing the banana pulp through a pipeline;
(7) filling: and filling the sterilized fruit pulp by using an aseptic filling machine, and then refrigerating at a low temperature.
Further, the refrigeration temperature is 1-5 ℃; the temperature of the curing water bath is 60-110 ℃.
Further, the concentration of the color protection liquid is 0.01-0.2%.
Further, the color protection liquid is composed of citric acid, β -cyclodextrin, maltitol according to the mass ratio of 1:0.5:0.8, and the balance of water.
Further, in the step (4), the aperture of the screen mesh for double-channel pulping is 1.0-1.5 mm and 0.3-0.8 mm respectively.
The addition amount of the acidification liquid used in the invention accounts for 0.3-0.4% of the mass of the bananas.
The acidizing fluid is composed of diacetyl tartaric acid, trehalose, berry juice and citric acid according to a mass ratio of 0.2:1:3: 0.05.
Further, in the step (6), the pasteurization temperature is 80-120 ℃, and the sterilization time is 15-90S.
The sour berry juice used in the present invention is juice obtained by squeezing sour berry (Physicis peruviana L).
The invention adopts a special cooking process to quickly inactivate polyphenol oxidase causing enzymatic browning in bananas, and adds acidification liquid beneficial to product flavor in a pulping process. The prepared banana pulp product has good color and luster, and the original nutrition and flavor of the bananas are kept.
The invention has the beneficial effects that:
(1) the banana puree prepared by the invention can keep the original color, flavor and nutrient content of bananas, is not layered, has good stability and is convenient to produce and eat;
(2) the bananas are innovatively cured integrally without peeling, so that the technical problem that the color and the taste of the bananas are poor due to curing after peeling in the prior art is solved;
(3) by adding the acidizing fluid, the flavor and the nutritive value of the product can be improved; the banana puree prepared by the invention has long storage life, and other preservatives and the like are not required to be added.
Detailed Description
The invention is further illustrated by the following specific examples. The following examples are intended to illustrate the technical aspects of the present invention, and it should be understood that the following descriptions are only illustrative and not intended to limit the present invention.
Example 1
1.1 selecting raw materials: selecting bananas with good maturity, no insect damage and no mechanical damage;
1.2, curing: curing the banana with skin for 500S under the water bath condition of 60 ℃;
1.3 peeling and color protection: peeling cured banana, and placing into color protecting solution with mass concentration of 0.1% for color protection (the color protecting solution can be soaked in banana) for 8 min;
the color protection liquid is prepared by uniformly mixing citric acid, β -cyclodextrin and maltitol according to the mass ratio of 1:0.5:0.8, and then adding water to the required concentration;
1.4 double pulping: crushing bananas, removing seeds and fibers, adding an acidizing fluid accounting for 0.4 percent of the mass of the bananas, and pulping in a double-channel manner, wherein sodium bicarbonate accounting for 0.05 percent of the mass of the bananas is added at the beginning of pulping, and the apertures of a screen mesh are 1.0mm and 0.8mm respectively to obtain primary pulp;
the acidizing fluid consists of diacetyl tartaric acid, trehalose, berry juice and citric acid according to a mass ratio of 0.2:1:3: 0.05;
1.5, homogenizing: homogenizing the primary pulp with a homogenizer for 3 min;
1.6 pasteurization: carrying out pasteurization on the banana pulp through a pipeline at the temperature of 80-120 ℃, wherein the sterilization time is 90S;
1.7 filling: and filling the sterilized fruit pulp by using an aseptic filling machine, and then refrigerating at a low temperature.
Example 2
2.1 selecting raw materials: selecting bananas with good maturity, no insect damage and no mechanical damage;
2.2, curing: curing the banana peel in a water bath at 85 ℃ for 320S;
2.3 peeling and color protection: peeling cured banana, and placing into color protecting solution (with the same composition as example 1) with mass concentration of 0.2% for 5 min;
2.4 double pulping: crushing bananas, removing seeds and fibers, adding an acidizing fluid (the composition is the same as in example 1) accounting for 0.3 percent of the mass of the bananas, carrying out double pulping, adding sodium bicarbonate accounting for 0.05 percent of the mass of the bananas when the pulping is started, and obtaining primary pulp with the screen mesh diameters of 1.5mm and 0.3mm respectively;
2.5, homogenizing: homogenizing the primary slurry with a homogenizer for 10 min;
2.6 pasteurization: carrying out pasteurization on the banana pulp through a pipeline at the temperature of 80-120 ℃, wherein the sterilization time is 90S;
2.7 filling: and filling the sterilized fruit pulp by using an aseptic filling machine, and then refrigerating at a low temperature.
Example 3
3.1 selecting raw materials: selecting bananas with good maturity, no insect damage and no mechanical damage;
3.2, curing: curing the banana with skin for 60S under the water bath condition of 110 ℃;
3.3 peeling and color protection: peeling cured banana, and placing into color protecting solution (with the same composition as example 1) with mass concentration of 0.01% for 10 min;
3.4 double pulping: crushing bananas, removing seeds and fibers, adding an acidizing fluid (the composition is the same as in example 1) accounting for 0.35 percent of the mass of the bananas, carrying out double pulping, adding sodium bicarbonate accounting for 0.05 percent of the mass of the bananas when the pulping is started, and obtaining primary pulp with the screen mesh diameters of 1.0mm and 0.8mm respectively;
3.5, homogenizing: homogenizing the primary slurry with a homogenizer for 15 min;
3.6 pasteurization: carrying out pasteurization on the banana pulp through a pipeline at the temperature of 80-120 ℃, wherein the sterilization time is 90S;
3.7, filling: and filling the sterilized fruit pulp by using an aseptic filling machine, and then refrigerating at a low temperature.
Comparative example 1
1.1 selecting raw materials: selecting bananas with good maturity, no insect damage and no mechanical damage;
1.2, curing: curing the banana with skin for 60S under the water bath condition of 110 ℃;
1.3 peeling and color protection: peeling cured banana, and placing into color protecting solution with mass concentration of 0.01% for color protection (the color protecting solution can be soaked in banana) for 10 min;
the color protection liquid is prepared by uniformly mixing citric acid, β -cyclodextrin and maltitol according to the mass ratio of 2:0.5:0.8, and then adding water to the required concentration;
1.4 double pulping: crushing bananas, removing seeds and fibers, adding an acidizing fluid (the composition is the same as in example 1) accounting for 0.35 percent of the mass of the bananas, and pulping in a double-channel mode, wherein the aperture of a screen mesh is 1.0mm and 0.8mm respectively to obtain primary pulp;
the acidizing fluid consists of diacetyl tartaric acid and citric acid according to a mass ratio of 0.2:1:3: 0.05;
1.5, homogenizing: homogenizing the primary slurry with a homogenizer for 15 min;
1.6 pasteurization: carrying out pasteurization on the banana pulp through a pipeline at the temperature of 80-120 ℃, wherein the sterilization time is 90S;
1.7 filling: and filling the sterilized fruit pulp by using an aseptic filling machine, and then refrigerating at a low temperature.
Comparative example 2
2.1 selecting raw materials: selecting bananas with good maturity, no insect damage and no mechanical damage;
2.2, curing: peeling the bananas, and curing for 60 seconds in a water bath at the temperature of 110 ℃;
2.3 peeling and color protection: putting the cured banana into a color protection solution (the composition is the same as that of the example 1) with the mass concentration of 0.01 percent for color protection (the color protection solution just needs to cover the banana) for 10 min;
2.4 double pulping: crushing bananas, removing seeds and fibers, adding the color protection liquid again, and pulping in a double-channel manner, wherein the aperture of a screen mesh is 1.0mm and 0.8mm respectively to obtain primary pulp;
2.5, homogenizing: homogenizing the primary slurry with a homogenizer for 15 min;
2.6 pasteurization: carrying out pasteurization on the banana pulp through a pipeline at the temperature of 80-120 ℃, wherein the sterilization time is 90S;
2.7 filling: and filling the sterilized fruit pulp by using an aseptic filling machine, and then refrigerating at a low temperature.
Effects of the embodiment
1. The banana puree prepared in the examples 1-3 and the comparative examples 1-2 is refrigerated at a low temperature, and is detected after being refrigerated for 6 months, and the specific detection results are shown in the table 1.
TABLE 1
Note: the pathogenic bacteria in the table refer to salmonella, shigella and staphylococcus aureus.
The storage time of the banana puree prepared by the method provided by the invention is prolonged by 3-6 months.
2. The banana puree prepared in examples 1-3 and comparative examples 1-2 was subjected to sensory evaluation, and the evaluation group consisted of 10 trained evaluators, and the specific evaluation criteria were as follows:
color: the total score is 40; light yellow, lustrous, 35-40 points; the glossiness is generally 25 to 35 points; severe browning, under 25 cents;
smell and taste: the total score is 40; has the taste and smell of banana, is moderate in sour and sweet, has no foreign flavor, and is divided into 35 to 40 minutes; generally, 25 to 35 points; the banana has light taste and peculiar smell, and is divided into less than 25 min;
tissue morphology: the total score is 20 points; fine and smooth, uniform slurry, 15-20 minutes; the slurry is relatively uniform, and is divided into 10 to 15 parts; easy to separate, 10 points or less.
The specific evaluation results are shown in Table 2.
TABLE 2
Claims (5)
1. The preparation method of the acidified banana puree is characterized by comprising the following steps:
(1) selecting raw materials: selecting bananas with good maturity, no insect damage and no mechanical damage;
(2) curing: under the condition of water bath, the banana with skin is cured for 60-500S;
(3) peeling and color protection: peeling the cured bananas, and putting the bananas into a color protection liquid for color protection for 1-10 min;
(4) double pulping: crushing bananas, removing seeds and fibers, adding an acidizing fluid, carrying out double pulping, and adding sodium bicarbonate accounting for 0.05 percent of the mass of the bananas at the beginning of pulping to obtain primary pulp;
the acidizing fluid consists of diacetyl tartaric acid, trehalose, berry juice and citric acid according to a mass ratio of 0.2:1:3: 0.05;
(5) homogenizing: homogenizing the primary slurry by using a homogenizer for 3-15 min;
(6) pasteurization: pasteurizing the banana pulp through a pipeline;
(7) filling: filling the sterilized fruit pulp by an aseptic filling machine, and then refrigerating at low temperature;
the concentration of the color protection liquid is 0.01-0.2%;
the color protection liquid consists of citric acid, β -cyclodextrin, maltitol according to the mass ratio of 1:0.5:0.8 and the balance of water.
2. The method of claim 1, wherein the refrigerated storage temperature is 1-5 ℃; the temperature of the curing water bath is 60-110 ℃.
3. The preparation method according to claim 1, wherein in the step (4), the mesh diameters of the screen mesh for double-pass beating are respectively 1.0-1.5 mm and 0.3-0.8 mm.
4. The preparation method according to claim 1, wherein in the step (4), the addition amount of the acidification liquid is 0.3-0.4% of the mass of the bananas.
5. The method according to claim 1, wherein in the step (6), the pasteurization temperature is 80-120 ℃ and the pasteurization time is 15-90S.
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| CN108936139A (en) * | 2018-07-04 | 2018-12-07 | 广西香蕉谷科技有限公司 | A kind of preparation method and equipment of bananas juice |
| CN108991308A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of banana pulp preparation and the microwave heating appts for implementing this method |
| CN113026370A (en) * | 2021-01-18 | 2021-06-25 | 广州市丝蜜生物科技有限公司 | Preparation method of banana fermented fiber |
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| CN105454941A (en) * | 2015-12-25 | 2016-04-06 | 广东石油化工学院 | Kiwi fruit and banana compound juice |
| CN105614577A (en) * | 2016-02-03 | 2016-06-01 | 萧永国 | Banana and mango juice beverage and preparation method thereof |
| CN106071498A (en) * | 2016-06-29 | 2016-11-09 | 柳州沪桂食品有限公司 | A kind of Fructus Musae juice drinks |
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