CN107484995A - The processing method of low-sugar banana sauce - Google Patents

The processing method of low-sugar banana sauce Download PDF

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Publication number
CN107484995A
CN107484995A CN201710944588.XA CN201710944588A CN107484995A CN 107484995 A CN107484995 A CN 107484995A CN 201710944588 A CN201710944588 A CN 201710944588A CN 107484995 A CN107484995 A CN 107484995A
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China
Prior art keywords
banana
low
sugar
processing method
weight
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Pending
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CN201710944588.XA
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Chinese (zh)
Inventor
高金彰
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Pubei Longteng Food Co Ltd
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Pubei Longteng Food Co Ltd
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Priority to CN201710944588.XA priority Critical patent/CN107484995A/en
Publication of CN107484995A publication Critical patent/CN107484995A/en
Pending legal-status Critical Current

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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention belongs to food processing technology field, more particularly to a kind of processing method of low-sugar banana sauce, including following preparation process：1) banana is taken, is cleaned up, peeling, section, is put into salt solution, pulls out, drain away the water, obtain banana chip；2) microwave blanching；3) it is beaten, obtains banana crown rots；4) banana crown rots are put into pressure pan and handled, placed into magnetic field and handle；5) xanthans and xylitol are added, is stirred；6) place into digester, after ebuillition of heated, slow fire heating, heat while stirring；7) filling and sealing, sterilization cooling.The banana sauce that the inventive method method is prepared is low-sugar type, and the banana sauce is green, shelf-stable, does not produce brown stain.

Description

The processing method of low-sugar banana sauce
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of low-sugar banana sauce.
Background technology
Banana is one of four big, south of the Five Ridges fruit, and fruit is long and curved, and pulp is soft, and taste is fragrant and sweet, existing more than 2000 years in China History.Wherein " plum blossom point " banana skin coloured gold is yellow, is covered with brown pore on skin, aromatic flavour, pulp is smooth, and quality is most It is good.Banana category high heat fruit, according to analyzing the caloric value of every 100 grams of pulp up to 91 kilocalories.Also make in some torrid areas bananas For main food.Banana pulp nutritive value is quite high, every 20 grams of 100 grams of pulp carbohydrate containings, 1.2 grams of protein, fat 0.6 gram；In addition, also contain various trace elements and vitamin.Wherein vitamin A can promote to grow, and build up one's resistance to disease, It is to maintain normal fecundity and eyesight institute required；Thiamine is resistant to athlete's foot, promotes appetite, aid digestion, protection nervous system； Riboflavin can promote human normal growth and development.Banana is except can be in addition to steady thrombocytin and epiphysin, and it is also rich in allowing muscle The magnesium elements of relaxing effect.
Because banana only originates in subtropical zone and the torrid zone, the mature period relatively concentrates again, causes the place of production " prosperous production is unsalable ", and because of banana Soft texture, water content is high, and rotting rate is high, is unfavorable for long-distance transport and a large amount of storages, often results in extreme loss economically, The serious development that restrain banana planting industry.Therefore, banana at source deep processing into varieties of food items, make it easy to transport carry and Preserve and develop new banana product market, into the key of further this industrial crops of development banana production.Banana is normal at present Often it is processed to the products such as banana figs, banana sauce.And the jam using fresh bananas as raw material is all difficult to keep the original color of banana And flavor, fresh bananas for main material jam in terms of sterilization and preservation there is also defect, some manufacturers add citric acid to adjust The pH value of banana improves sterilization conditions, so not only have impact on the mouthfeel of product, also allows sweet taste impression of the consumer to banana Have a greatly reduced quality, be so also difficult to meet the needs of people are to green product.In addition, strengthen with the health perception of people, low sugar Food enjoys favor.Therefore, a kind of processing method of low-sugar banana sauce is researched and developed, is highly desirable.
The content of the invention
The technical problems to be solved by the invention are to provide the processing method of low-sugar banana sauce, the perfume (or spice) that this method is prepared Any of several broadleaf plants sauce is low-sugar type, and the banana sauce is green, shelf-stable, does not produce brown stain.
To achieve the above object, the present invention adopts the following technical scheme that：
The processing method that the present invention provides low-sugar banana sauce, including following preparation process：
1) the rotten banana of 7-9 points of ripe nothings is taken, is cleaned up, peeling, is cut into slices, is put into salt solution, pulls out, drain Moisture, obtain banana chip；
2) banana chip is subjected to microwave blanching enzyme deactivation 10-20s；
3) banana sheet weight 0.02%-0.08% vitamin C and banana weight 20-40% water are added, is put into height In fast tissue beater, 80-100s is beaten, obtains banana crown rots；
4) banana crown rots are put into after handling 5-8min in pressure pan, place into magnetic field and handle；
5) banana crown rots weight 1-3% xanthans and banana crown rots weight 2-6% xylitol are added, stirring is equal It is even；
6) place into digester, after ebuillition of heated, slow fire heating, heat while stirring, it is 3000- to be heated to k value 3200mPa·s；
7) filling and sealing, sterilization cooling.
Preferably, in step 1) of the present invention, the mass concentration of salt solution is 1%-5%.
Preferably, in step 2) of the present invention, high fire in microwave use.
Preferably, in step 3) of the present invention, ascorbic addition is banana sheet weight 0.05%.
Preferably, in step 4) of the present invention, 8-15min is placed in the case where magnetic field intensity is 0.1-0.5T.
Preferably, in step 5) of the present invention, the addition of xylitol is banana crown rots weight 4%.
Preferably, in step 4) of the present invention, it is put into pressure pan, is forced into 3-6kgf/cm2。
Compared with prior art, the beneficial effects of the present invention are：
1st, in the inventive method, sucrose is not added, but increases sweet taste by adding xylitol, reaches the requirement of low sugar, The mouthfeel of banana sauce is not influenceed simultaneously.
2nd, in the inventive method, soaked by salt solution, microwave deactivating enzyme, and addition vitamin C mashing, HIGH PRESSURE TREATMENT With place in magnetic field, the banana sauce that is prepared obtaining need not add extra addition preservative and can obtain fresh-keeping effect, carry High storge quality, and brown stain will not be also produced in preparation process and in storage process, lift storage capability.
3rd, the banana sauce uniform color that the inventive method is prepared, it is faint yellow, there is strong banana fragrance, sugariness is fitted In, free from extraneous odour separates out, no other impurities when sauce body is wandering without juice, and delicate mouthfeel is splendid.
4th, in the inventive method, soak salt solution and handle banana the step of HIGH PRESSURE TREATMENT, the puckery of banana can be removed Taste, and protein, carbohydrate breakdown in banana can also be made into small material the materials such as mineral matter, vitamin can be made molten Go out, be that the nutritional ingredient of banana sauce is more easy to be absorbed by the body.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The processing method of low-sugar banana sauce, including following preparation process：
1) the rotten banana of 7 points of ripe nothings is taken, is cleaned up, peeling, is cut into slices, it is molten to be put into the salt that mass concentration is 1% In liquid, pull out, drain away the water, obtain banana chip；
2) high fire in banana chip use is subjected to microwave blanching enzyme deactivation 20s；
3) vitamin C of banana sheet weight 0.02% and the water of banana weight 40% are added, is put into high-speed organization mashing In machine, 80s is beaten, obtains banana crown rots；
4) it is put into pressure pan, is forced into 3kgf/cm2, after handling 8min, then banana crown rots are put into magnetic field and handled, Specially：8min is placed in the case where magnetic field intensity is 0.5T；
5) xanthans of banana crown rots weight 3% and the xylitol of banana crown rots weight 2% are added, is stirred；
6) place into digester, after ebuillition of heated, slow fire heating, heat while stirring, being heated to k value is 3200mPa·s；
7) filling and sealing, sterilization cooling.
The banana sauce that the present embodiment obtains, at 25 DEG C, the brown stain degree after storage 4 months is 0.038.After after testing, micro- life Thing result still conforms to GB 7099-2003《Cake, bread sanitary standard》In defined total plate count≤1500cfu/g；Large intestine Bacillus≤30MPN/100g；Mould≤100cfu/g, pathogenic bacteria must not detect.
Embodiment 2
The processing method of low-sugar banana sauce, including following preparation process：
1) the rotten banana of 8 points of ripe nothings is taken, is cleaned up, peeling, is cut into slices, it is molten to be put into the salt that mass concentration is 3% In liquid, pull out, drain away the water, obtain banana chip；
2) high fire in banana chip use is subjected to microwave blanching enzyme deactivation 15s；
3) vitamin C of banana sheet weight 0.05% and the water of banana weight 30% are added, is put into high-speed organization mashing In machine, 90s is beaten, obtains banana crown rots；
4) it is put into pressure pan, is forced into 5kgf/cm2, after handling 6min, then banana crown rots are put into magnetic field and handled, Specially：12min is placed in the case where magnetic field intensity is 0.3T；
5) xanthans of banana crown rots weight 2% and the xylitol of banana crown rots weight 4% are added, is stirred；
6) place into digester, after ebuillition of heated, slow fire heating, heat while stirring, being heated to k value is 3100mPa·s；
7) filling and sealing, sterilization cooling.
The banana sauce that the present embodiment obtains, at 25 DEG C, the brown stain degree after storage 4 months is 0.029.After after testing, micro- life Thing result still conforms to GB 7099-2003《Cake, bread sanitary standard》In defined total plate count≤1500cfu/g；Large intestine Bacillus≤30MPN/100g；Mould≤100cfu/g, pathogenic bacteria must not detect.
Embodiment 3
The processing method of low-sugar banana sauce, including following preparation process：
1) the rotten banana of 9 points of ripe nothings is taken, is cleaned up, peeling, is cut into slices, it is molten to be put into the salt that mass concentration is 5% In liquid, pull out, drain away the water, obtain banana chip；
2) high fire in banana chip use is subjected to microwave blanching enzyme deactivation 10s；
3) vitamin C of banana sheet weight 0.08% and the water of banana weight 20% are added, is put into high-speed organization mashing In machine, 100s is beaten, obtains banana crown rots；
4) it is put into pressure pan, is forced into 6kgf/cm2, after handling 5min, then banana crown rots are put into magnetic field and handled, Specially：15min is placed in the case where magnetic field intensity is 0.1T；
5) xanthans of banana crown rots weight 1% and the xylitol of banana crown rots weight 6% are added, is stirred；
6) place into digester, after ebuillition of heated, slow fire heating, heat while stirring, being heated to k value is 3000mPa·s；
7) filling and sealing, sterilization cooling.
The banana sauce that the present embodiment obtains, at 25 DEG C, the brown stain degree after storage 4 months is 0.043.After after testing, micro- life Thing result still conforms to GB 7099-2003《Cake, bread sanitary standard》In defined total plate count≤1500cfu/g；Large intestine Bacillus≤30MPN/100g；Mould≤100cfu/g, pathogenic bacteria must not detect.
Different disposal technique prepares the situation of low-sugar banana sauce

Claims (7)

1. the processing method of low-sugar banana sauce, it is characterised in that including following preparation process：
1) the rotten banana of 7-9 points of ripe nothings is taken, is cleaned up, peeling, is cut into slices, is put into salt solution, pulls out, drain the water Point, obtain banana chip；
2) banana chip is subjected to microwave blanching enzyme deactivation 10-20s；
3) banana sheet weight 0.02%-0.08% vitamin C and banana weight 20-40% water are added, is put into high-speed set Knit in beater, be beaten 80-100s, obtain banana crown rots；
4) banana crown rots are put into after handling 5-8min in pressure pan, place into magnetic field and handle；
5) banana crown rots weight 1-3% xanthans and banana crown rots weight 2-6% xylitol are added, is stirred；
6) place into digester, after ebuillition of heated, slow fire heating, heat while stirring, it is 3000- to be heated to k value 3200mPa·s；
7) filling and sealing, sterilization cooling.
2. the processing method of low-sugar banana sauce according to claim 1, it is characterised in that：In the step 1), salt is molten The mass concentration of liquid is 1%-5%.
3. the processing method of low-sugar banana sauce according to claim 1, it is characterised in that：In the step 2), microwave makes With middle high fire.
4. the processing method of low-sugar banana sauce according to claim 1, it is characterised in that：In the step 3), vitamin C Addition be banana sheet weight 0.05%.
5. the processing method of low-sugar banana sauce according to claim 1, it is characterised in that：In the step 4), in magnetic field Intensity is to place 8-15min under 0.1-0.5T.
6. the processing method of low-sugar banana sauce according to claim 1, it is characterised in that：In the step 5), xylitol Addition be banana crown rots weight 4%.
7. the processing method of low-sugar banana sauce according to claim 5, it is characterised in that：In the step 4), height is put into Press in tank, be forced into 3-6kgf/cm2。
CN201710944588.XA 2017-09-30 2017-09-30 The processing method of low-sugar banana sauce Pending CN107484995A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108713735A (en) * 2018-05-31 2018-10-30 浦北县龙腾食品有限公司 The preparation method of Sauce flavor olive roast pork sauce
CN108719953A (en) * 2018-05-31 2018-11-02 浦北县龙腾食品有限公司 The preparation process of fruit flavor olive roast pork sauce
CN108740983A (en) * 2018-05-31 2018-11-06 浦北县龙腾食品有限公司 The preparation method of nutritious olive roast pork sauce
CN113875956A (en) * 2021-10-27 2022-01-04 咀香园健康食品（中山）有限公司 Preservation method for improving jam quality

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101020879A (en) * 2007-03-08 2007-08-22 江南大学 Process of producing fermented wolfberry fruit yellow wine
CN101253964A (en) * 2007-02-28 2008-09-03 林钧 Innovation processing technology of bananas juice, bananas catsup and instant bananas powder products
CN101919507A (en) * 2010-07-13 2010-12-22 中国热带农业科学院海口实验站 Low-sugar banana-pineapple compound jam and manufacture method thereof
CN102894354A (en) * 2011-07-29 2013-01-30 甘肃陇新综合商贸有限公司 A series of nutritional walnut powders and preparation process thereof
CN103652528A (en) * 2013-12-04 2014-03-26 福建农林大学 Preparation method of purple sweet potato sauce

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101253964A (en) * 2007-02-28 2008-09-03 林钧 Innovation processing technology of bananas juice, bananas catsup and instant bananas powder products
CN101020879A (en) * 2007-03-08 2007-08-22 江南大学 Process of producing fermented wolfberry fruit yellow wine
CN101919507A (en) * 2010-07-13 2010-12-22 中国热带农业科学院海口实验站 Low-sugar banana-pineapple compound jam and manufacture method thereof
CN102894354A (en) * 2011-07-29 2013-01-30 甘肃陇新综合商贸有限公司 A series of nutritional walnut powders and preparation process thereof
CN103652528A (en) * 2013-12-04 2014-03-26 福建农林大学 Preparation method of purple sweet potato sauce

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108713735A (en) * 2018-05-31 2018-10-30 浦北县龙腾食品有限公司 The preparation method of Sauce flavor olive roast pork sauce
CN108719953A (en) * 2018-05-31 2018-11-02 浦北县龙腾食品有限公司 The preparation process of fruit flavor olive roast pork sauce
CN108740983A (en) * 2018-05-31 2018-11-06 浦北县龙腾食品有限公司 The preparation method of nutritious olive roast pork sauce
CN113875956A (en) * 2021-10-27 2022-01-04 咀香园健康食品（中山）有限公司 Preservation method for improving jam quality

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Application publication date: 20171219