CN1109290A - 香蕉粉的制作方法 - Google Patents
香蕉粉的制作方法 Download PDFInfo
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- CN1109290A CN1109290A CN94102969A CN94102969A CN1109290A CN 1109290 A CN1109290 A CN 1109290A CN 94102969 A CN94102969 A CN 94102969A CN 94102969 A CN94102969 A CN 94102969A CN 1109290 A CN1109290 A CN 1109290A
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- Prior art keywords
- banana
- percent
- banana powder
- sodium sulfite
- coating agent
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 17
- 240000005561 Musa balbisiana Species 0.000 title claims 2
- 239000000843 powder Substances 0.000 title abstract description 6
- 238000000034 method Methods 0.000 title abstract description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 14
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 5
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims 1
- 241000234295 Musa Species 0.000 abstract description 15
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 238000001694 spray drying Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 102000004316 Oxidoreductases Human genes 0.000 abstract description 2
- 108090000854 Oxidoreductases Proteins 0.000 abstract description 2
- 238000005054 agglomeration Methods 0.000 abstract description 2
- 230000002776 aggregation Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000010009 beating Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
香蕉粉的制作方法是将香蕉果实制成速溶方便
香蕉粉的食品加工方法。首先将果肉在85℃水中保
温氧化酶灭活20分钟，加入0.05％的亚硫酸钠和
1％的环糊精及0.1％SP—08生物包膜剂，充分研磨
粉碎后喷雾干燥，成功地抑制了褐变和成品吸潮结块
问题，香蕉粉保持了原有颜色和风味。
Description
本发明是把香蕉果肉加工成速溶方便香蕉粉的食品加工方法。香蕉在采摘后常温下很快就会褐变腐烂，难以长期保存，为引每年都造成重大的经济损失。对香蕉进行深加工是解决问题途径之一。香蕉与空气接触容易褐变，尤其是在制粉过程中需要高温（200℃左右）喷雾干燥时褐变更是严重。本发明用加入亚硫酸钠和环糊精相结合防止了褐变。用SP-08生物包膜剂解决了香味和营养成份的损失。
亚硫酸钠是安全的食用添加剂，在香蕉肉磨碎打浆过程中，加入0.05%（重量比，香蕉肉按100计，以下同）的亚硫酸钠，可有效地抑制氧化褐变，但在高温喷雾干燥时仍有褐变，且易吸潮结块，本发明采用SP-08生物包膜剂，使香蕉粉粒被网状结构包裹起来形成微胶囊，使不易氧化褐变且保存原有风味，又不易吸潮结块。
具体的制作工艺是：将纯净的成熟香蕉肉100份加150%的水和0.05%的亚硫酸钠在85℃下保温20分钟使氧化酶失活，再加1%的环糊精和0.1%SP-08生物包膜剂，在胶体磨中充分研磨0.5-1小时，最后在200℃左右喷雾干燥，即可得到保持原有香蕉风味和颜色的香蕉粉。制作香蕉粉的质量关键是防变色和吸潮结块问题，以前有的单位也试制过香蕉粉，此二个问题都解决的不好，本发明圆满地解决了上述问题，关键在添加剂的种类、数量和加工工艺。
实施实例：纯净香蕉肉100千克加水150千克，亚硫酸钠0.05千克，加热至85℃保温20分钟后加工业环糊精1千克及SP-08生物包膜剂0.1千克用胶体磨打浆，然后用旋风式喷雾燥器在200℃下制成香蕉粉12千克左右。
Claims (1)
- 在香蕉果实的浆液中加入0.05%的亚硫酸钠和1%的环糊精及0.1%SP-08生物包膜剂，制成保持原有颜色、原味不吸潮结块的香蕉粉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94102969A CN1109290A (zh) | 1994-03-28 | 1994-03-28 | 香蕉粉的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94102969A CN1109290A (zh) | 1994-03-28 | 1994-03-28 | 香蕉粉的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1109290A true CN1109290A (zh) | 1995-10-04 |
Family
ID=5030865
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94102969A Pending CN1109290A (zh) | 1994-03-28 | 1994-03-28 | 香蕉粉的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1109290A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081927C (zh) * | 1997-06-07 | 2002-04-03 | 宁夏天神宝有限公司 | 枸杞全粉及其生产方法 |
| CN104055045A (zh) * | 2014-06-07 | 2014-09-24 | 陶峰 | 一种香蕉保健粉的制作方法 |
-
1994
- 1994-03-28 CN CN94102969A patent/CN1109290A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081927C (zh) * | 1997-06-07 | 2002-04-03 | 宁夏天神宝有限公司 | 枸杞全粉及其生产方法 |
| CN104055045A (zh) * | 2014-06-07 | 2014-09-24 | 陶峰 | 一种香蕉保健粉的制作方法 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |