CN110897117B - Dried banana and preparation method thereof - Google Patents

Dried banana and preparation method thereof Download PDF

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Publication number
CN110897117B
CN110897117B CN201911207344.9A CN201911207344A CN110897117B CN 110897117 B CN110897117 B CN 110897117B CN 201911207344 A CN201911207344 A CN 201911207344A CN 110897117 B CN110897117 B CN 110897117B
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bananas
dried
banana
drying
flavor
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CN110897117A (en
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何雪梅
唐雅园
孙健
李志春
辛明
周主贵
李丽
李昌宝
郑凤锦
杨莹
李杰民
刘国明
易萍
零东宁
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Guangxi Zhuang Nationality Autonomous Region Academy of Agricultural Sciences
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Guangxi Zhuang Nationality Autonomous Region Academy of Agricultural Sciences
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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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/29—Fruit flavours
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • 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

Abstract

The invention discloses dried bananas and a preparation method thereof, wherein the preparation method comprises the following steps: (1) enzyme deactivation treatment: cleaning the mature bananas, and inactivating enzymes by using microwaves; (2) peeling: cutting off the outer skin of the banana part by a knife, and reserving part of the inner skin; (3) pressing: compressing bananas into tablets; (4) pre-drying: drying the pressed bananas until the percentage content of water is 15-20%; (5) dipping: then soaking the bananas in flavor regulating liquid or clear water; (6) drying: drying the bananas, cooling and packaging. The dried banana contains rich resistant starch, can be eaten as a weight-losing food, and has high nutritional and health-care values because of the nutritional enhancer in the flavor regulating solution and the traditional Chinese medicine health-care agent. According to the invention, the outer skin of the five-ripe bananas is cut by a knife, part of the inner skin is remained, the whole banana is dried, the nutrition is not lost, the pulp is not contacted with the air, the browning is not easy, and the product appearance is good; the product is not easy to absorb moisture, is easy to store and has novel form.

Description

Dried banana and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to dried bananas and a preparation method thereof.
Background
The banana pulp is rich in nutrient components such as sugar, pectin, cellulose, various vitamins and inorganic salts, and various active components such as flavonoids, polyphenol oxidase and volatile oil, and has high nutritive value and health-care effect. In order to solve the problem that the bananas are easy to rot and deteriorate and not easy to store, the ripe bananas which can not be stored or transported any more can be processed into the ripe dried bananas at or near the production place, so that the economic loss caused by rot can be reduced, the market can be adjusted, and the income can be increased.
The processing technology of the banana chips comprises the following steps: after being sliced, the bananas are subjected to color protection treatment by adopting a color protection agent, and then are dried by adopting drying technologies such as hot air drying, heat pump drying, hot air drying, microwave drying and the like to obtain the banana chips. At present, a plurality of expert scholars study the drying process of banana chips more, the study direction mainly lies in how to improve the quality of the banana chips, improve the drying efficiency and the like, and the study on the processing and utilization of green bananas is less. At present, the main product of the dried bananas is banana chips, and the research on the whole dried bananas without complete slicing is less.
The green banana contains rich resistant starch, the dried banana has the health-care effects of losing weight and the like, and the research on the processing technology of the green banana dried has great significance.
Disclosure of Invention
The invention overcomes the technical problems that semi-ripe bananas are cut into the outer skin and the inner skin is remained, juice with astringent taste, easy adhesion and easy blackening is easy to flow out due to incomplete ripening of the bananas, equipment is easy to pollute, the appearance of banana slices is not good, the dried bananas are possibly difficult to peel, the banana skins are easy to break in the flattening process, and the like in the prior art, and provides dried bananas and a preparation method thereof.
In order to solve the problems, the invention adopts the following technical scheme:
a preparation method of dried bananas comprises the following steps:
(1) Enzyme deactivation treatment: cleaning the five-ripe bananas, and inactivating enzymes by using microwaves for 1-3 min;
(2) Peeling: cutting off the outer skin of the banana part by a knife, and reserving part of the inner skin;
(3) Pressing: compressing bananas into tablets;
(4) Pre-drying: drying the pressed bananas until the percentage content of water is 15-20%;
(5) Dipping: then placing the pre-dried bananas in flavor regulating liquid or clear water for soaking for 1-3 min;
(6) And (3) drying: taking out the soaked bananas, placing the bananas in a multi-layer turning mesh belt type dryer for drying for 4 to 5 hours at the temperature of between 55 and 65 ℃, and then cooling and packaging the bananas.
Wherein the microwave power of the microwave inactivating enzyme is 150-200W, and the microwave frequency is 900-1000 MHz.
Wherein the flavor regulating liquid contains one or more of sweetener, sour agent, flavor enhancer, essence, nutrition enhancer, and Chinese medicinal health promotion agent.
In order to enrich the taste of the dried bananas, the banana flavor regulator can be selected from one or more of a sweetening agent, an acidulant, a flavor enhancer, an essence, a nutrition enhancer and a traditional Chinese medicine health-care agent according to the requirement.
Wherein the sweetener is selected from one or more of sucrose, mel, lactose, maltose, sorbitol, maltitol, and glycyrrhizin.
Wherein the sour agent is selected from one or more of citric acid, lactic acid, tartaric acid, malic acid, tartaric acid, and acetic acid.
Wherein the flavor enhancer is one or more selected from sodium glutamate, disodium creatine phosphate, and disodium succinate.
Wherein the nutrition enhancer can be one or more of vitamin complex agent, mineral complex agent, amino acid complex agent, soybean protein, docosahexaenoic acid (DHA), dietary fiber, and lecithin. The mineral comprises one or more of calcium, ferrum, zinc, selenium, magnesium, potassium, sodium and copper elements, the vitamin comprises one or more of vitamin A, vitamin D, vitamin E, vitamin C, vitamin B, folic acid and biotin, and the amino acid can be taurine, lysine or two kinds thereof.
Wherein, the Chinese medicinal health agent can be prepared into liquid medicine according to certain Chinese medicinal formula with certain effects (such as reducing weight, lowering blood pressure, reducing blood lipid, relieving cough, diminishing inflammation, enhancing immunity, etc.) and added with flavor regulating solution to achieve health promotion or treatment purpose.
Wherein the mass percentage of the water in the flavor regulating liquid is more than or equal to 80 percent.
Wherein before the pressing in the step (3), the bananas are soaked in hot water at the temperature of 80-100 ℃ for 30-60 s.
The invention also aims to protect the dried bananas prepared by the preparation method of the dried bananas.
Compared with the prior art, the invention has the following beneficial effects:
(1) The dried banana is made from five ripe bananas, contains rich resistant starch, can be eaten as a weight-losing food, can be added with a nutrition enhancer and a traditional Chinese medicine health-care agent to prepare dried banana with a certain health-care function, and can also be added with a sweetening agent, an acidulant, a flavor enhancer, an essence and the like according to market demands to prepare dried banana with different tastes and flavors. The dried banana prepared by the invention can be directly eaten, can also be used as a food raw material to prepare products with different flavors, different nutritional values and different health care values, and has good eating effect and high nutritional value and health care value.
(2) According to the dried banana, the outer skin of the five-ripe banana is cut by the knife, part of the inner skin is reserved, the whole banana is dried, the nutrition is not lost, the inner skin is reserved, the pulp does not contact with air, the browning is not easy to occur, the product appearance is good, the inner skin is prevented from being adhered to a tray during drying, and the dried banana is suitable for a mesh belt type dryer; the dried banana is protected by the inner skin of the banana skin, so that the product is not easy to absorb moisture and is easy to store; the product has novel form.
(3) The invention cuts the semi-ripe banana into the outer skin and leaves the inner skin, because the banana is not completely ripe, the banana contains tannic acid, dopamine, polyphenol and other juice which is easy to flow out, has astringent taste, easy to bond and easy to oxidize and blacken, is easy to pollute equipment, and can cause the appearance of the banana to be bad.
(4) The inner banana skin and the banana flesh of the dried banana are bonded together, and the technical problem that the dried banana is difficult to peel when the dried banana is directly dried after peeling is solved.
(5) In the preparation process of the dried banana, before the banana is flattened, the banana is soaked in hot water, on one hand, juice flowing out of the banana peel can be washed off, and the banana juice is prevented from polluting drying equipment, on the other hand, the banana peel can be softened when meeting the hot water, and when the banana flattening process is carried out, the banana peel is not easy to break, the banana peel is complete and undamaged, and the problem that the banana is easy to break in the banana flattening process is solved.
Detailed Description
The present invention will be further described with reference to examples and tests.
Example 1
A preparation method of dried bananas comprises the following steps:
(1) Enzyme deactivation treatment: cleaning five-ripe bananas, and inactivating enzymes for 3min under the microwave conditions that the microwave power is 200W and the microwave frequency is 900 MHz;
(2) Peeling: cutting off part of the outer skin of the banana by a knife, and leaving part of the inner skin;
(3) Pressing: soaking banana in 80 deg.C hot water for 60s, and tabletting;
(4) Pre-drying: drying the pressed banana until the moisture percentage content is 15%;
(5) Dipping: soaking the pre-dried banana in clear water for 3min;
(6) And (3) drying: taking out the soaked bananas, drying the bananas in a multi-layer turning mesh belt type dryer at 55 ℃ for 5h, cooling and packaging.
Example 2
A preparation method of dried bananas comprises the following steps:
(1) Enzyme deactivation treatment: cleaning the mature bananas, and inactivating enzymes for 1min under the microwave conditions that the microwave power is 150W and the microwave frequency is 1000MHz;
(2) Peeling: cutting off the outer skin of the banana part by a knife, and reserving part of the inner skin;
(3) Pressing: soaking banana in 100 deg.C hot water for 30s, and tabletting;
(4) Pre-drying: drying the pressed banana to a moisture content of 20%;
(5) Dipping: then placing the pre-dried bananas into a flavor regulating solution with the moisture content of 80% by mass for soaking for 1min; the flavor regulating liquid contains a sweetening agent, and the sweetening agent is sucrose;
(6) And (3) drying: taking out the soaked bananas, drying the bananas in a multi-layer turning mesh belt type dryer at 65 ℃ for 4h, cooling and packaging.
Example 3
A preparation method of dried bananas comprises the following steps:
(1) Enzyme deactivation treatment: cleaning the mature bananas, and inactivating enzymes for 2min under the microwave conditions that the microwave power is 180W and the microwave frequency is 950 MHz;
(2) Peeling: cutting off the outer skin of the banana part by a knife, and reserving part of the inner skin;
(3) Pressing: soaking banana in hot water at 90 deg.C for 50s, and pressing into tablet;
(4) Pre-drying: drying the pressed bananas until the percentage of moisture is 18%;
(5) Dipping: then soaking the pre-dried bananas in flavor conditioning solution with the moisture content of 90 percent by mass for 2min; the flavor regulating liquid contains sweetener, nutrition enhancer and Chinese medicinal health agent, wherein the sweetener is maltitol and sucrose, and the nutrition enhancer is composed of vitamin complex agent, mineral complex agent and amino acid complex agent. Wherein the mineral comprises calcium, ferrum, zinc, selenium, magnesium, potassium, and sodium, the vitamin comprises vitamin A, vitamin D, vitamin E, vitamin C, vitamin B, folic acid, and biotin, and the amino acid comprises taurine and lysine; the Chinese medicinal health promotion agent is a liquid medicine prepared from fructus crataegi, glycyrrhrizae radix, flos Chrysanthemi, and bupleuri radix.
(6) And (3) drying: taking out the soaked bananas, drying the bananas in a multi-layer overturning mesh belt type dryer at 60 ℃ for 4.5h, cooling and packaging.
Example 4
A preparation method of dried bananas comprises the following steps:
(1) Enzyme deactivation treatment: cleaning five-ripe bananas, and inactivating enzymes for 2min under the microwave conditions that the microwave power is 180W and the microwave frequency is 950 MHz;
(2) Peeling: cutting off the outer skin of the banana part by a knife, and reserving part of the inner skin;
(3) Pressing: soaking banana in 90 deg.C hot water for 50s, and pressing into tablet;
(4) Pre-drying: drying the pressed bananas until the percentage of moisture is 18%;
(5) Dipping: then placing the pre-dried bananas into flavor regulating liquid with the moisture content of 90% by mass for soaking for 2min; the flavor regulating liquid contains essence, a nutrition enhancer and a traditional Chinese medicine health-care agent, wherein the essence flavor banana essence and the nutrition enhancer are vitamin complex agents and consist of vitamin A, vitamin D, vitamin E, vitamin C, vitamin B, folic acid and biotin; the traditional Chinese medicine health agent is a liquid medicine prepared from radix codonopsis, poria cocos, bighead atractylodes rhizome and lotus leaves.
(6) And (3) drying: taking out the soaked bananas, drying the bananas in a multilayer overturning mesh belt type dryer at 60 ℃ for 4.5h, cooling and packaging.
Control group 1
The preparation method of the dried banana in the control group 1 comprises the following steps: cleaning the mature bananas, cutting off the outer skin of the bananas by a knife, and reserving part of the inner skin; then pressing the bananas into tablets; placing the bananas in a multilayer overturning mesh belt type dryer for drying for 4-5 h at the temperature of 55-65 ℃, and then cooling and packaging.
Control group 2
Control 2 was prepared by substantially the same procedure as example 1 except that control 2 was prepared without pre-drying after removing the outer skin.
Control group 3
Control 3 was prepared in substantially the same manner as in example 1 except that control 3 did not subject the bananas to microwave inactivating enzyme treatment prior to removal of the outer skin.
Control group 4
Control 4 was prepared in substantially the same manner as example 1 except that the bananas in control 4 were not subjected to the hot water soaking treatment before being tabletted.
1. Sensory evaluation of food
10 food sensory evaluation professionals were selected to form a sensory panel, and the evaluation criteria were referred to in Table 1. All samples to be evaluated are randomly divided into 10 parts and sent to an evaluator, the samples are subjected to sensory evaluation one by one, the evaluator rinses with purified water after finishing evaluating one sample, and the next sample is evaluated after 5 min. Sensory evaluation samples were evaluated in terms of color, texture, mouthfeel, flavor, etc., and the sensory evaluation results of the food were averaged and reported in table 2 below.
TABLE 1 organoleptic quality score chart for fruitcake
Figure BDA0002297205650000061
TABLE 2 food sensory evaluation results
Figure BDA0002297205650000062
2. Moisture absorption test
The dried bananas of examples 1 to 4 and control groups 1 to 4 were placed indoors and placed in a fruit basket for 5 days, the moisture percentage of the dried bananas was determined before and after the moisture regain test with reference to GB5009.3-2016, "determination of moisture in national standard food for food safety", and the rising amplitude thereof was recorded in table 3 below, and the taste of the dried bananas was evaluated, and the results were as in table 3 below.
TABLE 3
Figure BDA0002297205650000063
Figure BDA0002297205650000071
As can be seen from tables 2 and 3, the dried bananas prepared in the above examples 1 to 4 have high sensory evaluation score, good appearance, light yellow color, complete dried bananas, no breakage, good shape, easy peeling of the product, convenient eating, difficult moisture absorption and easy storage, and the dried bananas have high nutritional value and good health care effect. In contrast, in control 1, after the five-ripe bananas were cleaned, a knife was used to cut off part of the outer skin of the bananas, leaving part of the inner skin; then pressing the bananas into tablets; and (3) drying the bananas in a multilayer overturning mesh belt type dryer at the temperature of 55-65 ℃ for 4-5 hours, cooling and packaging to obtain dried bananas, wherein the color and the tissue state are poor in grade, and the dried bananas are easy to absorb moisture. In the control group 2, no predrying was performed after the outer skin was removed, the tissue status score was poor, and the dried bananas absorbed moisture easily. Control 3 bananas were not treated with microwave inactivating enzyme prior to removal of the outer skin. Bananas have poor color. Control group 4 bananas were not subjected to hot water soaking treatment before being tabletted. The banana tissue state is poor in score, the banana peel is easy to break, the banana is poor in forming, and the dried banana is easy to absorb moisture. The method is characterized in that after the five-ripe bananas are cleaned, enzyme is deactivated, and then a knife is used for cutting off the outer skin of the banana part and leaving part of the inner skin; then soaking the bananas in hot water and pressing the bananas into tablets; and then the pressed bananas are dried in an intervening manner, impregnated and dried again to obtain the dried bananas, the dried bananas are good in appearance, light yellow in color, complete, not broken, good in shape, easy to peel, convenient to eat, not prone to moisture absorption and easy to store, flavor regulating liquid can be impregnated in the preparation process of the dried bananas, and the dried bananas are high in nutritional value and good in health care effect.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (7)

1. The preparation method of the dried bananas is characterized by comprising the following steps:
(1) Enzyme deactivation treatment: cleaning the mature bananas, and inactivating enzymes by using microwaves for 1-3min; the microwave power of the microwave inactivating enzyme is 150 to 200W, and the microwave frequency is 900 to 1000MHz;
(2) Peeling: cutting off part of the outer skin of the banana by a knife, and leaving part of the inner skin;
(3) Pressing: before pressing, soaking the bananas in hot water at the temperature of 80-100 ℃ for 30-60s, and then pressing the bananas into tablets;
(4) Pre-drying: drying the pressed bananas until the percentage content of water is 15 to 20 percent;
(5) Dipping: then placing the pre-dried bananas in flavor regulating liquid or clear water for soaking for 1 to 3min; the mass percentage of water in the flavor regulating liquid is more than or equal to 80 percent;
(6) And (3) drying: taking out the soaked bananas, putting the bananas into a multi-layer turning mesh belt type drying machine for drying for 4 to 5 hours at the temperature of 55 to 65 ℃, and then cooling and packaging the bananas in the air.
2. The method for preparing the dried banana chips as claimed in claim 1, wherein the flavor regulating liquid contains one or more of a sweetener, an acidulant, a flavor enhancer, an essence, a nutrition enhancer and a traditional Chinese medicine health-care agent.
3. The method for preparing dried bananas according to claim 2, wherein the sweetener is one or more of sucrose, honey, lactose, maltose, sorbitol, maltitol, and liquiritigenin.
4. The method for preparing dried bananas according to claim 2, wherein the sour agent is one or more of citric acid, lactic acid, tartaric acid, malic acid, tartaric acid, acetic acid.
5. The preparation method of the dried banana, according to the claim 2, characterized in that the flavor enhancer is one or more of sodium glutamate, disodium creatine phosphate and disodium succinate.
6. The method for preparing dried bananas according to claim 2, wherein the nutrition enhancer is one or more of a vitamin complex agent, a mineral complex agent, an amino acid complex agent, soy protein, docosahexaenoic acid, dietary fiber, and lecithin.
7. A dried banana prepared by the method for preparing a dried banana according to any one of claims 1 to 6.
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