CN107484996A - A kind of preparation method of banana sauce - Google Patents
A kind of preparation method of banana sauce Download PDFInfo
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- CN107484996A CN107484996A CN201710944837.5A CN201710944837A CN107484996A CN 107484996 A CN107484996 A CN 107484996A CN 201710944837 A CN201710944837 A CN 201710944837A CN 107484996 A CN107484996 A CN 107484996A
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- banana
- preparation
- granatum
- banana sauce
- solution
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 63
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 239000012266 salt solution Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 22
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- 235000013305 food Nutrition 0.000 abstract description 5
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
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- 235000014220 Rhus chinensis Nutrition 0.000 description 1
- 240000003152 Rhus chinensis Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- 229930182470 glycoside Natural products 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- GXMWXESSGGEWEM-UHFFFAOYSA-N isoquercitrin Natural products OCC(O)C1OC(OC2C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C1O GXMWXESSGGEWEM-UHFFFAOYSA-N 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 238000004321 preservation Methods 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
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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
- 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of preparation method of banana sauce, including following preparation process：1) the rotten banana of 79 points of ripe nothings is taken, is cleaned up, belt leather section, is put into salt solution, pulls out and drain away the water；2) it is well mixed again with seasoning liquid, agitating and heating is boiled, and after boiling 2 4min, is stopped heating, is obtained hot slurry；3) heat is starched and carries out ultra high pressure treatment；4) cool down, packaging.The foster ingredients from lossing of banana sauce that the inventive method is prepared is few, and does not add chemical addition agent, and bright, storage does not produce brown stain.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of 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.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of loss that can substantially reduce banana sauce nutritional ingredient, and
And chemical addition agent is not added, bright, storage does not produce the preparation method of the banana sauce of brown stain.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides a kind of preparation method of banana sauce, including following preparation process：
1) the rotten banana of 7-9 points of ripe nothings is taken, is cleaned up, belt leather section, is put into salt solution, pulls out and drain the water
Point；
2) it is well mixed again with seasoning liquid, agitating and heating is boiled, and after boiling 2-4min, is stopped heating, is obtained hot slurry；
3) heat is starched and carries out ultra high pressure treatment；
4) cool down, packaging.
In the step 2), seasoning liquid is formed by the allotment of white sugar, pectin, granatum solution and pure water.
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, in 1kg seasoning liquids, there are white sugar 200-400g, pectin 50-100g, pomegranate
Skin solution 100-200g, remaining is water.
Preferably, in step 2) of the present invention, the preparation method of granatum solution is：Take granatum to smash, add it
7-12 times of water of weight, is put into pressure pan, is forced into 8-10kgf/cm2, 3-6min is kept, then microwave is carried out under 400-600W
15-25min is extracted, is centrifuged, is decolourized, filtering.
Preferably, in step 2) of the present invention, when preparing granatum solution, centrifuged under 5000-7000r/min rotating speeds
Separate 8-12min.
Preferably, in step 2) of the present invention, when preparing granatum solution, decolourized using activated carbon.
Preferably, in step 3) of the present invention, under 120-180MPa, ultra high pressure treatment 3-6min.
Preferably, in step 3) of the present invention, temperature during ultra high pressure treatment is 40-55 DEG C.
Compared with prior art, the beneficial effects of the present invention are：
1st, in the inventive method, by being put into granatum solution so that banana sauce will not produce brown during preparation
Become, and granatum is natural component, non-toxic, green, granatum particularly after treatment can substitute now completely
Some chemical brownstain agent, and by add the banana sauce color and luster that granatum solution is prepared it is vivider, it is uniform, have light
Pool.
2nd, the present invention first passes through pressure pan processing when preparing granatum solution, then carries out Microwave Extraction, decolourizes, passes through
Such processing, the pomegranate peel polyphenol in granatum is enabled to, Tannin in Punica granatum L, 2,3-O- connect two nutgall acyl granatum tans
Matter, elaidic acid, Isoquercitrin, Cyanidin -3- glycosides, Cyanidin -3,5- glucosulfone, element -3- Portugals, line India of crowing
Grape glucoside, the material dissolutions such as line India element -3,5- glucosulfones of crowing, these compositions can suppress banana sauce and produce brown stain, and energy
The color and luster of banana sauce is enough improved, prevents banana sauce from producing brown stain in storage, and granatum bitter principle can be removed, lifting is fragrant
The mouthfeel of any of several broadleaf plants sauce, also improve the storage stability of banana sauce.
3rd, the banana sauce that the present invention is prepared, can preferably keep nutritional ingredient, significantly prevent fructose in banana sauce, ore deposit
The nutrient loss such as material, vitamin, riboflavin, sweet and dilitious, tissue exquisiteness, excellent flavor, sauce body are in thick, inclination
When can flow, but do not scatter, no crystallization of sucrose separates out, and free from admixture, meets national food hygienic standard requirement.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of preparation method of banana sauce, including following preparation process：
1) the rotten banana of 7 points of ripe nothings is taken, is cleaned up, belt leather section, it is 5% salt solution to be put into mass concentration
In, pull out and drain away the water；
2) it is well mixed again with seasoning liquid, agitating and heating is boiled, and after boiling 2min, is stopped heating, is obtained hot slurry；
3) heat slurry is carried out at 180MPa and 40 DEG C, ultra high pressure treatment 6min；
4) cool down, packaging.
Above-mentioned steps 2) in, seasoning liquid is formed by the allotment of white sugar, pectin, granatum solution and pure water, 1kg seasoning liquids
In, there is white sugar 200g, pectin 100g, granatum solution 100g, remaining is water.
Above-mentioned steps 2) in, the preparation method of granatum solution is：Take granatum to smash, add 12 times of water of its weight, put
Enter in pressure pan, be forced into 8kgf/cm2, 6min is kept, then Microwave Extraction 25min is carried out under 400W, turn in 5000r/min
Speed is lower to centrifuge 12min, is decolourized using activated carbon, filtering.
Brown stain is not produced in preparation process, the banana sauce bright that is prepared, uniform, glossy, sweet mouthfeel can
Mouth, exquisiteness.At 25 DEG C, store 9 months, banana sauce still bright, uniform, glossy, and colourless become produces.
Embodiment 2
A kind of preparation method of banana sauce, including following preparation process：
1) the rotten banana of 8 points of ripe nothings is taken, is cleaned up, belt leather section, it is 3% salt solution to be put into mass concentration
In, pull out and drain away the water；
2) it is well mixed again with seasoning liquid, agitating and heating is boiled, and after boiling 3min, is stopped heating, is obtained hot slurry；
3) heat slurry is carried out at 150MPa and 50 DEG C, ultra high pressure treatment 5min；
4) cool down, packaging.
Above-mentioned steps 2) in, seasoning liquid is formed by the allotment of white sugar, pectin, granatum solution and pure water, 1kg seasoning liquids
In, there is white sugar 300g, pectin 80g, granatum solution 150g, remaining is water.
Above-mentioned steps 2) in, the preparation method of granatum solution is：Take granatum to smash, add 10 times of water of its weight, put
Enter in pressure pan, be forced into 9kgf/cm2, 4min is kept, then Microwave Extraction 20min is carried out under 500W, turn in 6000r/min
Speed is lower to centrifuge 10min, is decolourized using activated carbon, filtering.
Brown stain is not produced in preparation process, the banana sauce bright that is prepared, uniform, glossy, sweet mouthfeel can
Mouth, exquisiteness.At 30 DEG C, store 6 months, banana sauce still bright, uniform, glossy, and colourless become produces.
Before banana sauce is prepared, per 100g banana pulps, containing the microgram of vitamin A 9,9 milligrams of vitamin C, vitamin E
0.24 milligram, 0.04 milligram of vitamin B2,0.02 milligram of vitamin B1,45 milligrams of magnesium, 7 milligrams of calcium, the microgram of selenium 0.87；Prepare
Obtained banana sauce, per 100g banana sauces, containing the microgram of vitamin A 7,8 milligrams of vitamin C, 0.22 milligram of vitamin E, dimension life
Plain 0.05 milligram of B2,0.02 milligram of vitamin B1,44 milligrams of magnesium, 9 milligrams of calcium, the microgram of selenium 0.85.
Embodiment 3
A kind of preparation method of banana sauce, including following preparation process：
1) the rotten banana of 9 points of ripe nothings is taken, is cleaned up, belt leather section, it is 1% salt solution to be put into mass concentration
In, pull out and drain away the water；
2) it is well mixed again with seasoning liquid, agitating and heating is boiled, and after boiling 4min, is stopped heating, is obtained hot slurry；
3) heat slurry is carried out at 120MPa and 55 DEG C, ultra high pressure treatment 3min；
4) cool down, packaging.
Above-mentioned steps 2) in, seasoning liquid is formed by the allotment of white sugar, pectin, granatum solution and pure water, 1kg seasoning liquids
In, there is white sugar 400g, pectin 50g, granatum solution 200g, remaining is water.
Above-mentioned steps 2) in, the preparation method of granatum solution is：Take granatum to smash, add 7 times of water of its weight, be put into
In pressure pan, 10kgf/cm is forced into2, 3min is kept, then Microwave Extraction 15min is carried out under 600W, in 7000r/min rotating speeds
Lower centrifugation 8min, is decolourized using activated carbon, filtering.
Brown stain is not produced in preparation process, the banana sauce bright that is prepared, uniform, glossy, sweet mouthfeel can
Mouth, exquisiteness.At 25 DEG C, store 9 months, banana sauce still bright, uniform, glossy, and colourless become produces.
Comparative example 1
A kind of preparation method of banana sauce, including following preparation process：
1) the rotten banana of 8 points of ripe nothings is taken, is cleaned up, belt leather section, it is 3% salt solution to be put into mass concentration
In, pull out and drain away the water；
2) it is well mixed again with seasoning liquid, agitating and heating is boiled, and after boiling 3min, is stopped heating, is obtained hot slurry；
3) heat slurry is carried out at 150MPa and 50 DEG C, ultra high pressure treatment 5min；
4) cool down.
Above-mentioned steps 2) in, seasoning liquid is formed by white sugar, pectin, pure water allotment, in 1kg seasoning liquids, there is white sugar 300g,
Pectin 80g, remaining is water.
In preparation process, banana sauce has produced brown stain, can not retain.
Claims (8)
1. a kind of preparation method of 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, belt leather section, is put into salt solution, pulls out and drain away the water；
2) it is well mixed again with seasoning liquid, agitating and heating is boiled, and after boiling 2-4min, is stopped heating, is obtained hot slurry；
3) heat is starched and carries out ultra high pressure treatment；
4) cool down, packaging.
In the step 2), seasoning liquid is formed by the allotment of white sugar, pectin, granatum solution and pure water.
2. the preparation method of banana sauce according to claim 1, it is characterised in that：In the step 1), salt solution
Mass concentration is 1%-5%.
3. the preparation method of banana sauce according to claim 1, it is characterised in that：In the step 2), 1kg seasoning liquids
In, there is white sugar 200-400g, pectin 50-100g, granatum solution 100-200g, remaining is water.
4. the preparation method of banana sauce according to claim 1, it is characterised in that：In the step 2), granatum solution
Preparation method be：Take granatum to smash, add 7-12 times of water of its weight, be put into pressure pan, be forced into 8-10kgf/cm2,
3-6min is kept, then Microwave Extraction 15-25min is carried out under 400-600W, is centrifuged, is decolourized, filtering.
5. the preparation method of banana sauce according to claim 4, it is characterised in that：In the step 2), granatum is prepared
During solution, 8-12min is centrifuged under 5000-7000r/min rotating speeds.
6. the preparation method of banana sauce according to claim 4, it is characterised in that：In the step 2), granatum is prepared
During solution, decolourized using activated carbon.
7. the preparation method of banana sauce according to claim 1, it is characterised in that：In the step 3), in 120-
Under 180MPa, ultra high pressure treatment 3-6min.
8. the preparation method of banana sauce according to claim 7, it is characterised in that：In the step 3), ultra high pressure treatment
When temperature be 40-55 DEG C.
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| CN108185360A (en) * | 2018-02-11 | 2018-06-22 | 钦州学院 | A kind of production method of full fruit banana sauce |
| CN115023143A (en) * | 2020-01-31 | 2022-09-06 | 香蕉饲料澳大利亚私人有限公司 | Improved products derived from bananas or plantains |
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Application publication date: 20171219 |