CN110679874A - Processing method of chewing edible banana and konjac glucomannan food - Google Patents
Processing method of chewing edible banana and konjac glucomannan food Download PDFInfo
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- CN110679874A CN110679874A CN201911118142.7A CN201911118142A CN110679874A CN 110679874 A CN110679874 A CN 110679874A CN 201911118142 A CN201911118142 A CN 201911118142A CN 110679874 A CN110679874 A CN 110679874A
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- banana
- konjac
- glucomannan
- konjac glucomannan
- bananas
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 117
- 235000010485 konjac Nutrition 0.000 title claims abstract description 115
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 98
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- 229920000294 Resistant starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L29/06—Enzymes
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a processing method of food, in particular to a processing method of chewing edible banana konjak glucomannan food, which comprises the following steps of S1: preparation of banana puree, S2: refining the konjac flour into konjac glucomannan powder, wherein S3: granulation, S4: rounding, S5: and (6) drying and packaging. The invention aims to provide a processing method of chewing edible banana and konjac glucomannan food, which takes konjac flour and bananas as raw materials, obtains a banana and konjac glucomannan composite product through a specific processing method, enables konjac glucomannan to be delicious and tasty, enables bananas to be made into dried bananas, inhibits browning effect, and furthest ensures that nutrient substances are not lost due to reprocessing operation.
Description
Technical Field
The invention belongs to a processing method of food, and particularly relates to a processing method of chewing edible banana konjak glucomannan food.
Background
The dried banana is processed by banana, keeps the original numerous substances beneficial to human bodies, contains phosphorus called intelligent salt, and is rich in protein, sugar, potassium, vitamin A and C, and simultaneously contains more fibers, wherein each 100g of banana pulp contains more than 15% of sugar, 0.2-0.3% of acid, 1.5% of protein, and also contains 53 mg of phosphorus, 19 mg of calcium, 400 mg of potassium and 24 mg of vitamin C. The banana also contains pectin, various enzymes, trace elements and the like.
In the prior art, bananas are not easy to store, and a large amount of bananas are made into dried bananas for consumers to eat. The dried bananas prepared by the traditional method are prepared by direct airing or drying, and the fruit acid and the vitamin C in the dried bananas prepared by the traditional method can be greatly damaged, so that the nutritional value of the dried bananas is greatly reduced; meanwhile, when the dried bananas are placed in the air for a long time, the surfaces of the dried bananas can become brown or even black due to oxidation; the worry of consumers about food safety is easily caused, and the eating and the sale are influenced.
Konjak, also called konjac and coprinus comatus, is the only economic plant for producing glucomannan. Because of lack of biological enzyme for decomposing the glucan in the heat body, the glucan ingested by the human body can not provide heat, is healthy dietary fiber beneficial to losing weight, and has the effects of reducing blood fat, regulating endocrine, improving the gastrointestinal ecological environment and the like. Taro glucomannan is increasingly favored by people as a health food.
Because the konjac glucomannan is a tasteless substance, the konjac glucomannan is like chewing wax in taste when being eaten. On the other hand, the konjac flour has a high dimethylamine content, smells a fishy smell, which is one of the reasons that some consumers do not like konjac foods. Therefore, the processing of the konjac glucomannan into a food which is liked by consumers to eat is a technical problem which needs to be solved in the development process of the konjac industry. The main component of the konjak powder is konjak glucomannan, and the edible konjak powder or konjak glucomannan in the prior art can be eaten only by adding water for gelatinization and other treatments, so the treatment is complex and is inconvenient to eat at any time. There is no precedent of directly eating konjaku flour or konjaku glucomannan or regarding it as an instant product. After gelatinization, the konjak flour or konjak glucomannan is reprocessed, so that the nutrient substances of the konjak flour or konjak glucomannan are easily lost.
In the purification preparation method of the konjac glucomannan, harmful substances such as sulfur and the like are added, so that the requirement of people in the contemporary society on food safety cannot be met; in addition, in the prior art, the process of purifying the konjac glucomannan is easy to cause polyphenol oxidase reaction and browning, so that people worry about the edible safety of the konjac glucomannan.
In order to solve a plurality of problems in the prior art, the invention provides a processing method of chewing edible banana konjak glucomannan food.
Disclosure of Invention
In view of the above problems, the present invention provides a method for processing banana and konjac glucomannan food for chewing and eating, which uses konjac flour and bananas as raw materials to obtain a banana and konjac glucomannan composite product through a specific processing method, so that konjac glucomannan is delicious and tasty, bananas are made into dried bananas, browning is inhibited, and loss of nutrients due to reprocessing operation is ensured to the maximum extent.
In order to realize the purpose, the invention adopts the technical scheme that:
a processing method of chewing edible banana konjak glucomannan food comprises the following steps:
s1: preparing banana puree: taking fresh bananas without diseases, insect pests and rot, peeling the bananas, putting the bananas into an acetic acid solution, preparing the banana pulp into a banana paste ball by adopting a kneading machine, covering the bananas with the acetic acid solution all the time, and soaking for 0.5-10 min;
s2: refining rhizoma Amorphophalli powder into rhizoma Amorphophalli glucomannan powder;
s3: and (3) granulation: drying konjac glucomannan with hot air to obtain powder with water content of 20-35%, and granulating with a granulator to obtain powder with particle size of 10-30 meshes;
s4: rounding: mixing the banana paste dough with the konjac glucomannan particles, wherein the mass mixing ratio of the banana paste dough to the konjac glucomannan particles is 2: 2-3, twisting the mixture into round balls with the diameter of 8-10mm by using a rounding device;
s5: and (3) drying and packaging: drying the round balls by adopting hot air at 55-70 ℃ at the air speed of 1-3m/s until the water content is 6-10%. Wrapping the ball with aluminum foil paper, and sealing the ball in a PVC plastic bag.
Further, the step of S4 includes the steps of:
s' 1: preparing a konjac glucomannan aqueous solution, dissolving konjac fine powder containing more than 90% of the glucomannan in water, wherein the mass ratio of the water to the konjac coarse powder is 100-; or dissolving konjac coarse powder containing 40% -50% of glucan in water, wherein the mass ratio of the water to the konjac coarse powder is 20:3-5, soaking for 4-6 hours at room temperature, and then stirring to obtain uniform colloidal solution;
s' 2: centrifuging the uniform colloidal solution for 30 minutes, separating and respectively collecting the supernatant and the precipitate, wherein the precipitate is glucan and starch;
s' 3: dissolving the collected precipitate with the above colloidal solution, and converting starch therein into glucose with amylase under the conditions of: the enzymolysis temperature is 65-80 ℃, the enzymolysis pH is 5.0-6.0, and the enzymolysis time is 70-80 minutes;
s' 4: centrifuging for 30 minutes after enzymolysis, separating and collecting the supernatant and the precipitate respectively; the precipitate is high-purity glucan, and the glucan powder is obtained after freeze drying.
Further, the concentration of acetic acid in S1 is 0.6-0.8 wt%.
Further, the enzymolysis conditions in the step S' 3 are as follows: the enzyme activity of the amylase is 400023U/g at 60-70 ℃, the addition amount is 15-20g of amylase added in every 100g of precipitate, the enzymolysis temperature is 70-75 ℃, the enzymolysis pH is 5.5-6.0, and the enzymolysis time is 70-80 minutes.
Further, the drying time of S5 is 20-60 min.
Further, the amylase is an alpha-amylase.
Further, the pH value in the enzymolysis is adjusted by acetic acid with the concentration of 0.2-0.3%.
The invention has the beneficial effects that:
1) the invention provides a processing method of chewing edible banana and konjac glucomannan food, the prepared food is directly edible, the characteristic that the food containing konjac glucan can be eaten only after being gelatinized by adding water or being subjected to other treatments is solved, the chewing edible banana and konjac glucomannan food is fast and easily obtained, and the taste is level crossing; meanwhile, the dietary fiber leisure food keeps nutrient substances except starch in the two foods to the maximum extent and is natural, pollution-free, free of chemical additives and not prone to being fattened.
2) In the invention, the banana is placed in the acetic acid aqueous solution in the S1, so that the browning reaction can be effectively inhibited, the color of the food finished product is light, and the appetite of consumers is improved; the purification of the konjac glucomannan in the step S4 is carried out in the aqueous solution, so that the polyphenol oxidase reaction is inhibited, the browning does not occur, the worry of consumers on the food safety is eliminated, and in addition, no additional chemical substance is added in the preparation process, so that the food is natural and pollution-free, and is easier to be favored by the consumers.
3) Compared with common fruits, the fresh bananas adopted by the invention have small water content, are easy to round after being mixed with konjac glucomannan powder, and reduce the subsequent drying time. The banana mud and the konjac glucomannan particles are mixed, so that the moisture in the bananas can effectively permeate into the konjac glucomannan, the banana mud and the konjac glucomannan are combined into a ball better, the moisture in the bananas is more, the moisture content in the konjac glucomannan is lower, and the combination of the banana mud and the konjac glucomannan effectively balances the moisture content in the two, so that the drying process is quicker and more efficient, and the energy consumption is saved. In the invention, the combination of acetic acid and vitamin C in bananas ensures that the bananas are golden and yellow in color, thus improving the appetite of consumers; the banana has certain moisture, and the combination of the banana and the glucomannan avoids the moisture absorption and deterioration of the product caused by strong hygroscopicity, and is difficult to store. The mouth flavor and the moisture absorption characteristic of glucomannan of bananas are combined to achieve the effect of getting strong and compensating for weakness.
4) According to the invention, hot air drying at 55-70 ℃ is adopted in S5, so that polyphenol oxidase causing browning is effectively passivated, and browning of bananas in the drying process is prevented; the natural resistant starch in the bananas is not easy to be converted into the digestible starch at the secondary temperature, the physiological function and the processing characteristic of the banana are kept, the post-meal blood sugar value can be controlled, the mineral substance absorption is promoted, the diarrhea and the like are treated, the banana is combined with the konjac glucomannan, the blood sugar can be effectively regulated, and the banana dietary fiber leisure food is an excellent dietary fiber leisure food.
5) In the invention, the S' 3 is used for preparing the konjac glucomannan colloidal aqueous solution, because the glucan is dissolved in the pure water to form the colloidal aqueous solution, the amount of the redissolved glucan in the colloidal aqueous solution is smaller, and the maximum saturation for dissolving the glucan is achieved. If the subsequent glucan is extracted and separated by pure water, the solubility of the glucan in the glucan is stronger, and the viscosity of the prepared glucan powder is reduced, so that the glucan powder extracted by the glucan colloidal aqueous solution has higher viscosity, and the product quality is good.
6) In the invention, amylase in S' 3 carries out enzymolysis on starch, so that the starch is hydrolyzed into glucose, konjac glucomannan is purified, the starch viscosity of konjac glucomannan dry powder is reduced, and energy conservation and consumption reduction are selected according to requirements.
Detailed Description
The present invention is described in detail below with reference to specific embodiments for better understanding of technical solutions of the present invention, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
A processing method of chewing edible banana konjak glucomannan food comprises the following steps:
s1: preparing banana puree: taking fresh bananas without diseases, insect pests and rot, peeling the bananas, putting the bananas into an acetic acid solution, preparing the banana pulp into a banana paste ball by adopting a kneading machine, covering the bananas with the acetic acid solution all the time, and soaking for 0.5-10 min;
s2: refining rhizoma Amorphophalli powder into rhizoma Amorphophalli glucomannan powder;
s3: and (3) granulation: drying konjac glucomannan with hot air to obtain powder with water content of 20-35%, and granulating with a granulator to obtain powder with particle size of 10-30 meshes;
s4: rounding: mixing the banana paste dough with the konjac glucomannan particles, wherein the mass mixing ratio of the banana paste dough to the konjac glucomannan particles is 2: 2-3, twisting the mixture into round balls with the diameter of 8-10mm by using a rounding device;
s5: and (3) drying and packaging: drying the round balls by adopting hot air at 55-70 ℃ at the air speed of 1-3m/s until the water content is 6-10%. Wrapping the ball with aluminum foil paper, and sealing the ball in a PVC plastic bag.
Preferably, the step of S4 includes the steps of:
s' 1: preparing a konjac glucomannan aqueous solution, dissolving konjac fine powder containing more than 90% of the glucomannan in water, wherein the mass ratio of the water to the konjac coarse powder is 100-; or dissolving konjac coarse powder containing 40% -50% of glucan in water, wherein the mass ratio of the water to the konjac coarse powder is 20:3-5, soaking for 6 hours at room temperature, and then stirring to obtain uniform colloidal solution;
s' 2: centrifuging the uniform colloidal solution for 30 minutes, separating and respectively collecting the supernatant and the precipitate, wherein the precipitate is glucan and starch;
s' 3: dissolving the collected precipitate with the above colloidal solution, and converting starch therein into glucose with amylase under the conditions of: the enzymolysis temperature is 65-80 ℃, the enzymolysis pH is 5.0-6.0, and the enzymolysis time is 70-80 minutes;
s' 4: centrifuging for 30 minutes after enzymolysis, separating and collecting the supernatant and the precipitate respectively; the precipitate is high-purity glucan, and the glucan powder is obtained after freeze drying.
Preferably, the concentration of acetic acid in S1 is 0.6-0.8 wt%.
Preferably, the enzymolysis conditions in the step S' 3 are as follows: the enzyme activity of the amylase is 400023U/g at 60-70 ℃, the addition amount is 15-20g of amylase added in every 100g of precipitate, the enzymolysis temperature is 70-75 ℃, the enzymolysis pH is 5.5-6.0, and the enzymolysis time is 70-80 minutes.
Preferably, the drying time of S5 is 20-60 min.
Preferably, the amylase is an alpha-amylase.
Preferably, the pH value in the enzymolysis is adjusted by using acetic acid with the concentration of 0.2-0.3%.
Example 1
A processing method of chewing edible banana konjak glucomannan food comprises the following steps:
s1: preparing banana puree: taking fresh bananas without diseases, insect pests and rot, peeling the bananas, putting the bananas into an acetic acid solution, preparing the banana pulp into a banana paste ball by adopting a kneading machine, covering the bananas with the acetic acid solution all the time, and soaking for 0.5 min; the concentration of acetic acid in S1 was 0.6 wt%.
S2: refining rhizoma Amorphophalli powder into rhizoma Amorphophalli glucomannan powder;
s3: and (3) granulation: drying konjac glucomannan with hot air to obtain powder with water content of 20%, and granulating with a granulator to obtain powder with particle size of 10 meshes;
s4: rounding: mixing the banana paste dough with the konjac glucomannan particles, wherein the mass mixing ratio of the banana paste dough to the konjac glucomannan particles is 1: 1, twisting the mixture into a round ball with the diameter of 8mm by using a rounding device;
s5: and (3) drying and packaging: drying the round ball by hot air at 55 ℃ at the air speed of 1m/s until the water content is 6%. Wrapping the ball with aluminum foil paper, placing the ball into PVC plastic bag, and sealing, and drying for 60 min.
The step of S4 includes the steps of:
s' 1: preparing a konjac glucomannan aqueous solution, dissolving konjac refined powder containing more than 90% of glucomannan in water, wherein the mass ratio of the water to the konjac coarse powder is 100:1, soaking for 4 hours at room temperature, and then stirring to obtain a uniform colloidal solution; s' 2: centrifuging the uniform colloidal solution for 30 minutes, separating and respectively collecting the supernatant and the precipitate, wherein the precipitate is glucan and starch;
s' 3: dissolving the collected precipitate with the above colloidal solution, and converting starch therein into glucose with amylase under the conditions of: the enzymolysis temperature is 65 ℃, the enzymolysis pH is 5.0, and the enzymolysis time is 70 minutes; the amylase is alpha-amylase; adjusting the pH value in enzymolysis with 0.2% acetic acid;
s' 4: centrifuging for 30 minutes after enzymolysis, separating and collecting the supernatant and the precipitate respectively; the precipitate is high-purity glucan, and the glucan powder is obtained after freeze drying.
Example 2
A processing method of chewing edible banana konjak glucomannan food comprises the following steps:
s1: preparing banana puree: taking fresh bananas without diseases, insect pests and rot, peeling the bananas, putting the bananas into an acetic acid solution, preparing banana paste balls by adopting a kneading machine, covering the bananas with the acetic acid solution all the time, and soaking for 10 min; the concentration of acetic acid in S1 was 0.8 wt%.
S2: refining rhizoma Amorphophalli powder into rhizoma Amorphophalli glucomannan powder;
s3: and (3) granulation: drying konjac glucomannan with hot air to obtain powder with water content of 35%, and granulating with a granulator to obtain powder with particle size of 0 mesh;
s4: rounding: mixing the banana paste dough with the konjac glucomannan particles, wherein the mass mixing ratio of the banana paste dough to the konjac glucomannan particles is 2: 3, twisting the mixture into a round ball with the diameter of 10mm by using a rounding device;
s5: and (3) drying and packaging: the balls are dried by hot air at 70 ℃ and the air speed of 3m/s until the water content is 10 percent. Wrapping the ball with aluminum foil paper, placing the ball into PVC plastic bag, and sealing, and drying for 20 min.
The step of S4 includes the steps of:
s' 1: preparing a konjac glucomannan aqueous solution, dissolving konjac refined powder containing more than 90% of glucomannan in water, wherein the mass ratio of the water to the konjac coarse powder is 250:1, soaking for 6 hours at room temperature, and then stirring to obtain a uniform colloidal solution; s' 2: centrifuging the uniform colloidal solution for 30 minutes, separating and respectively collecting the supernatant and the precipitate, wherein the precipitate is glucan and starch;
s' 3: dissolving the collected precipitate with the above colloidal solution, and converting starch therein into glucose with amylase under the conditions of: the enzymolysis temperature is 80 ℃, the enzymolysis pH is 6.0, and the enzymolysis time is 80 minutes; the amylase is alpha-amylase; adjusting the pH value in enzymolysis with 0.3% acetic acid;
s' 4: centrifuging for 30 minutes after enzymolysis, separating and collecting the supernatant and the precipitate respectively; the precipitate is high-purity glucan, and the glucan powder is obtained after freeze drying.
Example 3
A processing method of chewing edible banana konjak glucomannan food comprises the following steps:
s1: preparing banana puree: taking fresh bananas without diseases, insect pests and rot, peeling the bananas, putting the bananas into an acetic acid solution, preparing banana paste balls by adopting a kneading machine, covering the bananas with the acetic acid solution all the time, and soaking for 4 min; the concentration of acetic acid in S1 was 0.68 wt%.
S2: refining rhizoma Amorphophalli powder into rhizoma Amorphophalli glucomannan powder;
s3: and (3) granulation: drying konjac glucomannan with hot air to obtain powder with water content of 25%, and granulating with a granulator to obtain powder with particle size of 15 meshes;
s4: rounding: mixing the banana paste dough with the konjac glucomannan particles, wherein the mass mixing ratio of the banana paste dough to the konjac glucomannan particles is 4: 5, twisting the mixture into round balls with the diameter of 8-10mm by using a rounding device;
s5: and (3) drying and packaging: the balls are dried by hot air at 60 ℃ and the air speed is 1.6m/s until the water content is 7 percent. Wrapping the ball with aluminum foil paper, placing the ball into PVC plastic bag, and sealing, and drying for 30 min.
The step of S4 includes the steps of:
s' 1: preparing a konjac glucomannan aqueous solution, dissolving konjac coarse powder containing 40% of glucan in water, wherein the mass ratio of the water to the konjac coarse powder is 20:3.5, soaking for 4 hours at room temperature, and then stirring to obtain a uniform colloidal solution;
s' 2: centrifuging the uniform colloidal solution for 30 minutes, separating and respectively collecting the supernatant and the precipitate, wherein the precipitate is glucan and starch;
s' 3: dissolving the collected precipitate with the above colloidal solution, and converting starch therein into glucose with amylase under the conditions of: the enzyme activity of the amylase is 400023U/g at 60-70 ℃, the addition amount is 17g of amylase added into every 100g of precipitate, the enzymolysis temperature is 70 ℃, the enzymolysis pH is 5.5, and the enzymolysis time is 75 minutes; the amylase is alpha-amylase; adjusting the pH value in enzymolysis with 0.25% acetic acid;
s' 4: centrifuging for 30 minutes after enzymolysis, separating and collecting the supernatant and the precipitate respectively; the precipitate is high-purity glucan, and the glucan powder is obtained after freeze drying.
Example 4
A processing method of chewing edible banana konjak glucomannan food comprises the following steps:
s1: preparing banana puree: taking fresh bananas without diseases, insect pests and rot, peeling the bananas, putting the bananas into an acetic acid solution, preparing banana paste balls by adopting a kneading machine, covering the bananas with the acetic acid solution all the time, and soaking for 8 min; the concentration of acetic acid in S1 was 0.7 wt%.
S2: refining rhizoma Amorphophalli powder into rhizoma Amorphophalli glucomannan powder;
s3: and (3) granulation: drying konjac glucomannan with hot air to obtain powder with water content of 30%, and granulating with a granulator to obtain powder with particle size of 20 meshes;
s4: rounding: mixing the banana paste dough with the konjac glucomannan particles, wherein the mass mixing ratio of the banana paste dough to the konjac glucomannan particles is 4: 5.5, kneading the mixture into a round ball with the diameter of 9mm by using a rounding device;
s5: and (3) drying and packaging: the balls are dried by hot air at 65 ℃ and the air speed of 2m/s until the water content is 8 percent. Wrapping the ball with aluminum foil paper, placing the ball into PVC plastic bag, and sealing, and drying for 40 min.
The step of S4 includes the steps of:
s' 1: preparing a konjac glucomannan aqueous solution, dissolving konjac coarse powder containing 45% of glucan in water, soaking the konjac coarse powder for 6 hours at room temperature at the mass ratio of 5:1 of the water to the konjac coarse powder, and then stirring the mixture to obtain a uniform colloidal solution;
s' 2: centrifuging the uniform colloidal solution for 30 minutes, separating and respectively collecting the supernatant and the precipitate, wherein the precipitate is glucan and starch;
s' 3: dissolving the collected precipitate with the above colloidal solution, and converting starch therein into glucose with amylase under the conditions of: the enzyme activity of the amylase is 400023U/g at 60-70 ℃, the addition amount is 18g of amylase added into every 100g of precipitate, the enzymolysis temperature is 75 ℃, the enzymolysis pH is 6.0, and the enzymolysis time is 75 minutes; the amylase is alpha-amylase; adjusting the pH value in enzymolysis with 0.28% acetic acid;
s' 4: centrifuging for 30 minutes after enzymolysis, separating and collecting the supernatant and the precipitate respectively; the precipitate is high-purity glucan, and the glucan powder is obtained after freeze drying.
Comparative example 1
The procedure of example 1 was repeated except that the bananas were peeled and not placed in an acetic acid solution.
Comparative example 2
The procedure of example 1 was repeated except that the bananas were peeled and not placed in a 2 wt% acetic acid solution.
Comparative example 3
The procedure of example 1 was repeated except that the bananas were treated and then directly dried with hot air without mixing with konjac glucomannan.
Comparative example 4
Konjac glucomannan was not mixed with banana and kneaded to form konjac glucomannan granules, which were prepared separately, otherwise as in example 1.
Measurement experiment
The browning index, chewiness and drying time of the dried banana chips were determined. The specific detection method comprises the following steps:
browning index: l, a and b values of the surface of the dried banana chips are detected by a color difference meter to show the brightness, wherein a represents the red-green degree of the sample, and b represents the yellow-blue degree of the sample. L0, a0, b0 represent color values of fresh banana chips, and L, a, b represent color values after drying. The fresh banana chip color values L0, a0 and b0 are respectively: 80.53, -2.15 and 23.61. The browning index is calculated by the following formula:
browning index [100(x-0.31)/0.17]
Chewiness: the chewiness of the dried banana chips was determined using a TA-XT2i texture analyzer (Stable Micro Systems Ltd., Vienna 153 Coirt, Surrey, UK). Measurement parameters are as follows: a probe: p/50, testing force adopts compression mode and TPA test; speed before experiment: 1.0mm/s, speed of experiment: 0.5mm/s, return speed: 1.0 mm/s; residence time/intermediate interval time: 8s, degree of compression: 30%, trigger/induction force: auto-5g, number of points taken for data: 400 pps.
The detection of each physical and chemical index is repeated for three times, and the result is averaged.
The results of color, browning index and drying time at the end of drying for the banana chips of the comparative example and each example are shown in table 1.
TABLE 1 color value, browning index, drying time and shelf life of banana chips at the end of drying
| Examples | Color value L | Color value a | Color value b | Browning index | Chewiness of the product | Drying time/min | Shelf life |
| Example 1 | 48.20 | 5.23 | 18.50 | 11.55 | 320.00 | 60 | 90 |
| Example 2 | 49.50 | 6.35 | 17.69 | 12.66 | 309.70 | 20 | 90 |
| Example 3 | 50.30 | 4.80 | 18.00 | 10.37 | 312.30 | 30 | 90 |
| Example 4 | 51.22 | 5.72 | 17.52 | 11.34 | 322.40 | 40 | 90 |
| Comparative example 1 | 15.30 | 2.00 | 38.50 | 38.10 | 265.62 | 263 | 60 |
| Comparative example 2 | 20.02 | 4.20 | 34.20 | 33.51 | 268.38 | 280 | 65 |
| Comparative example 3 | 21.20 | 3.82 | 36.30 | 31.48 | 186.52 | 330 | 60 |
| Comparative example 4 | 120 | 10 | 20 |
As is clear from the data in Table 1: the browning indexes of the dried banana chips obtained in examples 1-4 of the present invention were all lower than those of comparative examples 1-3, the chewiness was increased, and the time required to reach the end point of drying was shortened compared to the comparative examples. Therefore, compared with the traditional single hot air drying method, the drying method for controlling the browning rate of the banana slices has the advantages that 0.6-0.8 wt% of acetic acid solution and konjac glucomannan have comprehensive effects, the browning index is reduced, the chewiness is increased, the taste of the banana slices is improved, the product quality is improved, the drying time is shortened, the drying efficiency is improved, and the energy consumption is further reduced.
The product prepared from the two has longer shelf life compared with single konjac glucomannan.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expression, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a proper manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (7)
1. A processing method of chewing edible banana konjak glucomannan food is characterized by comprising the following steps:
s1: preparing banana puree: taking fresh bananas without diseases, insect pests and rot, peeling the bananas, putting the bananas into an acetic acid solution, preparing the banana pulp into a banana paste ball by adopting a kneading machine, covering the bananas with the acetic acid solution all the time, and soaking for 0.5-10 min;
s2: refining rhizoma Amorphophalli powder into rhizoma Amorphophalli glucomannan powder;
s3: and (3) granulation: drying konjac glucomannan with hot air to obtain powder with water content of 20-35%, and granulating with a granulator to obtain powder with particle size of 10-30 meshes;
s4: rounding: mixing the banana paste dough with the konjac glucomannan particles, wherein the mass mixing ratio of the banana paste dough to the konjac glucomannan particles is 2: 2-3, twisting the mixture into round balls with the diameter of 8-10mm by using a rounding device;
s5: and (3) drying and packaging: drying the round balls by adopting hot air at 55-70 ℃ at the air speed of 1-3m/s until the water content is 6-10%; wrapping the ball with aluminum foil paper, and sealing the ball in a PVC plastic bag.
2. A method of processing a chewable banana konjac glucomannan food product according to claim 1 wherein said step of S4 comprises the steps of:
s' 1: preparing a konjac glucomannan aqueous solution, dissolving konjac fine powder containing more than 90% of the glucomannan in water, wherein the mass ratio of the water to the konjac coarse powder is 100-; or dissolving konjac coarse powder containing 40% -50% of glucan in water, wherein the mass ratio of the water to the konjac coarse powder is 20:3-5, soaking for 4-6 hours at room temperature, and then stirring to obtain uniform colloidal solution;
s' 2: centrifuging the uniform colloidal solution for 30 minutes, separating and respectively collecting the supernatant and the precipitate, wherein the precipitate is glucan and starch;
s' 3: dissolving the collected precipitate with the above colloidal solution, and converting starch therein into glucose with amylase under the conditions of: the enzymolysis temperature is 65-80 ℃, the enzymolysis pH is 5.0-6.0, and the enzymolysis time is 70-80 minutes;
s' 4: centrifuging for 30 minutes after enzymolysis, separating and collecting the supernatant and the precipitate respectively; the precipitate is high-purity glucan, and the glucan powder is obtained after freeze drying.
3. A process of chewing the banana konjac glucomannan food product of claim 2 wherein the acetic acid concentration in S1 is 0.6-0.8% by weight.
4. A method of processing a chewable banana konjac glucomannan food product according to claim 2 wherein said enzymatic conditions in step S' 3 are: the enzyme activity of the amylase is 400023U/g at 60-70 ℃, the addition amount is 15-20g of amylase added in every 100g of precipitate, the enzymolysis temperature is 70-75 ℃, the enzymolysis pH is 5.5-6.0, and the enzymolysis time is 70-80 minutes.
5. A process of chewing the banana konjac glucomannan food product of claim 1 wherein the drying time of S5 is 20-60 min.
6. A method of processing a banana konjac glucomannan food product for chewing consumption according to claim 2 or claim 3 wherein the amylase is an alpha amylase.
7. A process of chewing the banana konjac glucomannan food product of claim 1, wherein the PH during enzymatic hydrolysis is adjusted with 0.2% to 0.3% acetic acid.
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| CN101176553A (en) * | 2007-05-15 | 2008-05-14 | 刘五一 | Fresh fruit konjak functional food and preparation method thereof |
| KR20120039941A (en) * | 2010-10-18 | 2012-04-26 | 농업회사법인 (주) 두레촌 | Aqueous soaking solution for manufacturing fresh-cut banana and method for manufacturing fresh-cut banana using it |
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