CN107440018A - The production technology of banana chip - Google Patents
The production technology of banana chip Download PDFInfo
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- CN107440018A CN107440018A CN201710641240.3A CN201710641240A CN107440018A CN 107440018 A CN107440018 A CN 107440018A CN 201710641240 A CN201710641240 A CN 201710641240A CN 107440018 A CN107440018 A CN 107440018A
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- banana
- banana chip
- production technology
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- 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
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of production technology of banana chip, including following preparation process：1) 7~9 are selected and is divided into ripe banana, peeling, section；2) mixed with salt solution and citric acid solution, soak 10~18min of color protection, taking-up drains away the water；3) first under the conditions of temperature is 65~75 DEG C and vacuum is 80~95kPa, be dried under vacuum to banana chip water content as 35~45%；4) changing temperature-pressure-difference and puffing drying is carried out again；5) pack.The production technology of the present invention can retain the nutritional ingredient of banana chip for a long time, compared with the loss or destruction that limits prevent banana chip nutritional ingredient, lift the shelf characteric of banana chip.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of production technology of banana chip.
Background technology
Banana belongs to a bar Lowiaceae (Musaceae) bar any of several broadleaf plants category (Musa), is to cultivate most commonly used tropical fruit (tree) in the world.
Banana pulp is fragrant and sweet smooth, is one of the fruit that people like.European because it can release melancholy and it is referred to as " happy water
Fruit ", intention culture fruit is have also appeared on the basis of banana, help people to create happy.And banana or ladies dote on
Lose weight good fruit.Banana contains the phosphorus of referred to as " salt of wisdom ", there is abundant protein, sugar, potassium, vitamin A and C again, while fine
Dimension is also more, can be rated as fairly good nutraceutical.Every 100 grams of banana pulp is containing sugar more than 15%, acid 0.2~0.3%, protein
1.5%, fat 0.6%, also 53 milligrams abundant of phosphorus, 19 milligrams of calcium, 400 milligrams of potassium, 4 milligrams of Catergen.Banana also contains
There are pectin, a variety of enzyme materials and trace element etc., and be free of cholesterol.Banana have it is only tired quench one's thirst, dispel hot moistening lung, laxation
Defaecation, decompression are promoted blood circulation and other effects, can prevent the diseases such as vascular sclerosis.Therefore, banana is with its abundant nutritive value, good health care
Effect and cheap price are liked by people.
At present, the most important mode of people's edible banana is to eat raw, and this mode has many inconveniences.It is for example, fragrant
Any of several broadleaf plants is perishable, inconvenience storage；Banana quality is soft, not pressure-resistant, not Portable belt etc..China's banana aboundresources, if carrying out deep add
" great-jump-forward " increment can be achieved with comprehensive utilization in work, is lost after reducing Banana, increases farmers' income, improve banana industry unexpectedly
Power is striven, while the different demands of consumer can be met, development potentiality is larger, wide market.However, after China is to banana
Processing still extremely lags.
Banana chip is one of which banana converted products, and the banana chip that prior art is prepared, it is difficult to ensure that storing
During depositing, i.e., during the shelf-life, the quality of banana chip, it is difficult to prevent during storage its nutritional ingredient be not lost in over time or
Person is destroyed.Therefore, a kind of banana chip that can retain nutritional ingredient for a long time is developed, this technical bottleneck is broken through, has very much
It is necessary.
The content of the invention
The technical problems to be solved by the invention are to provide the production technology of banana chip, and the production technology can protect for a long time
The nutritional ingredient of banana chip is stayed, compared with the loss or destruction that limits prevent banana chip nutritional ingredient, lifts the storage of banana chip
Performance.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides the production technology of banana chip, including following preparation process：
1) 7~9 are selected and is divided into ripe banana, peeling, section；
2) mixed with salt solution and citric acid solution, soak 10~18min of color protection, taking-up drains away the water；
3) first under the conditions of temperature is 65~75 DEG C and vacuum is 80~95kPa, carry out being dried under vacuum to banana chip and contain
Water is 35~45%；
4) changing temperature-pressure-difference and puffing drying is carried out again；
5) pack.
Preferably, in step 1) of the present invention, slice thickness is 4~8mm.
Preferably, in step 2) of the present invention, the volume ratio of salt solution and citric acid solution is 3~5:1.
Preferably, in step 2) of the present invention, the mass concentration of salt solution is 0.5~0.9%.
Preferably, in step 2) of the present invention, the mass concentration of citric acid solution is 0.4~0.7%.
Preferably, in step 4) of the present invention, changing temperature-pressure-difference and puffing, which is dried, is specially：It is put into vacuum drying chamber,
90~98 DEG C, 4~8min stopped under the conditions of 90~150kPa carry out expanded, subsequently vacuumize 50 under the conditions of 80~85 DEG C~
70min。
It is highly preferred that in step 4) of the present invention, carried out under the conditions of 95 DEG C, 120kPa expanded.
It is highly preferred that in step 4) of the present invention, vacuumized under the conditions of 80 DEG C.
It is highly preferred that in step 3) of the present invention, vacuum drying condition is：Temperature is 70 DEG C and vacuum is 85kPa.
Compared with prior art, the beneficial effects of the present invention are：
1st, the inventive method is compounded by salt solution and citric acid solution, is obtained optimal effect of color protection, be ensure that
In follow-up preparation technology, banana does not produce brown stain, and is not in brown stain in the term of validity in the later stage stores.
2nd, combined drying is dried by vacuum drying and changing temperature-pressure-difference and puffing, it is possible to increase the quality of banana chip, Neng Gouchang
Time retains the nutritional ingredient of banana chip, compared with the loss or destruction that limits prevent banana chip nutritional ingredient, lifts banana chip
Shelf characteric.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The production technology of banana chip, including following preparation process：
1) 7 are selected and is divided into ripe banana, peeling, it is 8mm pieces to cut thickness；
2) it is 3 with volume ratio:1 mass concentration is 0.9% salt solution and mass concentration is that 0.4% citric acid solution mixes
Close, soak color protection 18min, taking-up drains away the water；
3) first under the conditions of temperature is 65 DEG C and vacuum is 90kPa, carry out being dried under vacuum to banana chip water content be
35%；
4) changing temperature-pressure-difference and puffing drying is carried out again：It is put into vacuum drying chamber, 8min is stopped under the conditions of 98 DEG C, 90kPa
Carry out expanded, subsequently vacuumize 70min under the conditions of 80 DEG C；
5) pack.
1kg banana pulps are taken, before banana chip is prepared, Catergen 40mg is contained in banana pulp, the present embodiment is made
Banana chip after, vitamin C total amount is 222mg, and vitamin C (ascorbic acid) loss is few (according to GB 5009.86-2016《Food
The measure of the safe national standard Ascorbic Acid in Foods of product》Detection).
Embodiment 2
The production technology of banana chip, including following preparation process：
1) 8 are selected and is divided into ripe banana, peeling, it is 7mm pieces to cut thickness；
2) it is 4 with volume ratio:1 mass concentration is 0.8% salt solution and mass concentration is that 0.5% citric acid solution mixes
Close, soak color protection 16min, taking-up drains away the water；
3) first under the conditions of temperature is 70 DEG C and vacuum is 95kPa, be dried under vacuum to banana chip water content as 35
~45%；
4) changing temperature-pressure-difference and puffing drying is carried out again：It is put into vacuum drying chamber, is stopped under the conditions of 96 DEG C, 110kPa
7min progress is expanded, subsequently vacuumizes 65min under the conditions of 85 DEG C；
5) pack.
1kg banana pulps are taken, before banana chip is prepared, Catergen 40mg is contained in banana pulp, the present embodiment is made
Banana chip after, vitamin C total amount is 218mg, and vitamin C (ascorbic acid) loss is few (according to GB 5009.86-2016《Food
The measure of the safe national standard Ascorbic Acid in Foods of product》Detection).
Embodiment 3
The production technology of banana chip, including following preparation process：
1) 8 are selected and is divided into ripe banana, peeling, it is 6mm pieces to cut thickness；
2) it is 4 with volume ratio:1 mass concentration is 0.7% salt solution and mass concentration is that 0.6% citric acid solution mixes
Close, soak color protection 14min, taking-up drains away the water；
3) first under the conditions of temperature is 70 DEG C and vacuum is 85kPa, carry out being dried under vacuum to banana chip water content be
40%；
4) changing temperature-pressure-difference and puffing drying is carried out again：It is put into vacuum drying chamber, is stopped under the conditions of 95 DEG C, 120kPa
6min progress is expanded, subsequently vacuumizes 60min under the conditions of 80 DEG C；
5) pack.
1kg banana pulps are taken, before banana chip is prepared, Catergen 40mg is contained in banana pulp, the present embodiment is made
Banana chip after, vitamin C total amount is 226mg, and vitamin C (ascorbic acid) loss is few (according to GB 5009.86-2016《Food
The measure of the safe national standard Ascorbic Acid in Foods of product》Detection).
Embodiment 4
The production technology of banana chip, including following preparation process：
1) 9 are selected and is divided into ripe banana, peeling, it is 5mm pieces to cut thickness；
2) it is 5 with volume ratio:1 mass concentration is 0.6% salt solution and mass concentration is that 0.7% citric acid solution mixes
Close, soak color protection 12min, taking-up drains away the water；
3) first under the conditions of temperature is 75 DEG C and vacuum is 85kPa, carry out being dried under vacuum to banana chip water content be
40%；
4) changing temperature-pressure-difference and puffing drying is carried out again：It is put into vacuum drying chamber, is stopped under the conditions of 92 DEG C, 130kPa
5min progress is expanded, subsequently vacuumizes 55min under the conditions of 85 DEG C；
5) pack.
1kg banana pulps are taken, before banana chip is prepared, Catergen 40mg is contained in banana pulp, the present embodiment is made
Banana chip after, vitamin C total amount is 226mg, and vitamin C (ascorbic acid) loss is few (according to GB 5009.86-2016《Food
The measure of the safe national standard Ascorbic Acid in Foods of product》Detection).
Embodiment 5
The production technology of banana chip, including following preparation process：
1) 7 are selected and is divided into ripe banana, peeling, it is 4mm pieces to cut thickness；
2) it is 5 with volume ratio:1 mass concentration is 0.5% salt solution and mass concentration is that 0.5% citric acid solution mixes
Close, soak color protection 10min, taking-up drains away the water；
3) first under the conditions of temperature is 65 DEG C and vacuum is 80kPa, carry out being dried under vacuum to banana chip water content be
45%；
4) changing temperature-pressure-difference and puffing drying is carried out again：It is put into vacuum drying chamber, is stopped under the conditions of 90 DEG C, 150kPa
4min progress is expanded, subsequently vacuumizes 50min under the conditions of 80 DEG C；
5) pack.
1kg banana pulps are taken, before banana chip is prepared, Catergen 40mg is contained in banana pulp, the present embodiment is made
Banana chip after, vitamin C total amount is 226mg, and vitamin C (ascorbic acid) loss is few (according to GB 5009.86-2016《Food
The measure of the safe national standard Ascorbic Acid in Foods of product》Detection).
Comparative example 1
The production technology of banana chip, including following preparation process：
1) 8 are selected and is divided into ripe banana, peeling, it is 6mm pieces to cut thickness；
2) it is 4 with volume ratio:1 mass concentration is 0.7% salt solution and mass concentration is that 0.6% citric acid solution mixes
Close, soak color protection 14min, taking-up drains away the water；
3) first carry out being dried under vacuum to constant weight under the conditions of temperature is 70 DEG C and vacuum is 85kPa；
5) pack.
1kg banana pulps are taken, before banana chip is prepared, Catergen 40mg is contained in banana pulp, the present embodiment is made
Banana chip after, vitamin C total amount is 142mg, and vitamin C (ascorbic acid) loss is few (according to GB 5009.86-2016《Food
The measure of the safe national standard Ascorbic Acid in Foods of product》Detection).
Comparative example 2
The production technology of banana chip, including following preparation process：
1) 8 are selected and is divided into ripe banana, peeling, it is 6mm pieces to cut thickness；
2) it is 4 with volume ratio:1 mass concentration is 0.7% salt solution and mass concentration is that 0.6% citric acid solution mixes
Close, soak color protection 14min, taking-up drains away the water；
3) changing temperature-pressure-difference and puffing drying is carried out again：It is put into vacuum drying chamber, is stopped under the conditions of 95 DEG C, 120kPa
6min progress is expanded, is subsequently evacuated to constant weight under the conditions of 80 DEG C；
4) pack.
1kg banana pulps are taken, before banana chip is prepared, Catergen 40mg is contained in banana pulp, the present embodiment is made
Banana chip after, vitamin C total amount is 136mg, and vitamin C (ascorbic acid) loss is few (according to GB 5009.86-2016《Food
The measure of the safe national standard Ascorbic Acid in Foods of product》Detection).
Sensory evaluation is assessed product quality using point system.Embodiment 1-5 and comparative example 1~2 are prepared
Banana chip can carry out evaluation marking according to flavor, color and luster and outward appearance, mouthfeel, total score is 100 points.Flavor is purer, mouthfeel more
Crisp, exterior beauty is more bright-coloured, and complete fraction is higher, on the contrary, flavor has peculiar smell, soft mouth feel, exterior beauty dimness imperfect
Fraction it is low.Specific standards of grading are as shown in table 1, and every group of sample interview possesses professional knowledge and 15 personnel of professional skill enter
Row scoring, results averaged, is specifically shown in Table 2.
The aesthetic quality of table 1 identifies standards of grading
The sensory scores for the banana chip that the embodiment 1~5 of table 2 and comparative example 1~2 are prepared
。
Claims (9)
1. the production technology of banana chip, it is characterised in that including following preparation process：
1) 7~9 are selected and is divided into ripe banana, peeling, section；
2) mixed with salt solution and citric acid solution, soak 10~18min of color protection, taking-up drains away the water；
3) first carry out being dried under vacuum to banana chip water content under the conditions of temperature is 65~75 DEG C and vacuum is 80~95kPa
For 35~45%；
4) changing temperature-pressure-difference and puffing drying is carried out again；
5) pack.
2. the production technology of banana chip according to claim 1, it is characterised in that：In the step 1), slice thickness 4
~8mm.
3. the production technology of banana chip according to claim 1, it is characterised in that：In the step 2), salt solution and
The volume ratio of citric acid solution is 3~5:1.
4. the production technology of banana chip according to claim 3, it is characterised in that：In the step 2), salt solution
Mass concentration is 0.5~0.9%.
5. the production technology of banana chip according to claim 3, it is characterised in that：In the step 2), citric acid solution
Mass concentration be 0.4~0.7%.
6. the production technology of banana chip according to claim 1, it is characterised in that：In the step 4), changing temperature-pressure-difference is swollen
Changing drying is specially：It is put into vacuum drying chamber, 4~8min of stop is carried out expanded under the conditions of 90~98 DEG C, 90~150kPa,
Subsequently 50~70min is vacuumized under the conditions of 80~85 DEG C.
7. the production technology of banana chip according to claim 6, it is characterised in that：In the step 4), 95 DEG C,
Carried out under the conditions of 120kPa expanded.
8. the production technology of banana chip according to claim 6, it is characterised in that：In the step 4), in 80 DEG C of conditions
Under vacuumize.
9. the production technology of banana chip according to claim 1, it is characterised in that：In the step 3), bar is dried in vacuo
Part is：Temperature is 70 DEG C and vacuum is 85kPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710641240.3A CN107440018A (en) | 2017-07-31 | 2017-07-31 | The production technology of banana chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710641240.3A CN107440018A (en) | 2017-07-31 | 2017-07-31 | The production technology of banana chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107440018A true CN107440018A (en) | 2017-12-08 |
Family
ID=60489232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710641240.3A Pending CN107440018A (en) | 2017-07-31 | 2017-07-31 | The production technology of banana chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107440018A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN114982818A (en) * | 2022-03-28 | 2022-09-02 | 广西农业职业技术大学 | Banana pulp browning inhibition method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759734A (en) * | 2005-09-21 | 2006-04-19 | 广东省农业机械研究所 | Method for preparing banana chips vacuum puffed through microwave |
| CN103798661A (en) * | 2012-11-15 | 2014-05-21 | 李琳 | Preparation method of selenium-enriched puffed banana chips |
-
2017
- 2017-07-31 CN CN201710641240.3A patent/CN107440018A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759734A (en) * | 2005-09-21 | 2006-04-19 | 广东省农业机械研究所 | Method for preparing banana chips vacuum puffed through microwave |
| CN103798661A (en) * | 2012-11-15 | 2014-05-21 | 李琳 | Preparation method of selenium-enriched puffed banana chips |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN114982818A (en) * | 2022-03-28 | 2022-09-02 | 广西农业职业技术大学 | Banana pulp browning inhibition method |
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Application publication date: 20171208 |