CN111802604A - Freeze-dried sandwich banana rich in vitamin A and preparation method thereof - Google Patents
Freeze-dried sandwich banana rich in vitamin A and preparation method thereof Download PDFInfo
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- CN111802604A CN111802604A CN202010660615.2A CN202010660615A CN111802604A CN 111802604 A CN111802604 A CN 111802604A CN 202010660615 A CN202010660615 A CN 202010660615A CN 111802604 A CN111802604 A CN 111802604A
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Classifications
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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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a freeze-dried sandwich banana rich in vitamin A and a preparation method thereof, wherein the sandwich banana is composed of cooked banana, diced fruit, mashed vegetable, salt, color protection liquid and cream, wherein the diced fruit is a mixture of diced pineapple, diced strawberry, diced apple and diced mango; the vegetable paste is mixture of spinach paste, carrot paste, pumpkin paste, sweet potato paste, cauliflower paste, tomato pulp and red leaf lettuce; the freeze-dried sandwich banana is prepared by reasonably matching the raw materials, wherein the raw materials comprise 60% of cooked banana, 15% of diced fruit, 15% of vegetable puree, 1% of salt, 3% of color protection liquid and 6% of cream in parts by weight are taken as the optimal matching ratio, the freeze-dried sandwich banana prepared by the matching ratio is comprehensive in nutrition, the materials are reasonably matched, the requirements of consumers can be met, meanwhile, the color of the inner sandwich of the sandwich banana can be selected according to the matching of vegetables, and the color of the prepared sandwich can be green, yellow and red, so that the color value of the whole sandwich banana is improved, and the purchase desire is improved.
Description
Technical Field
The invention relates to sandwich banana food, in particular to freeze-dried sandwich banana rich in vitamin A and a preparation method thereof.
Background
Bananas are common fruits, and are popular among people due to the fact that the bananas are low in price and sweet in taste. The banana has a short shelf life, is easy to rot and deteriorate, can be sliced, and then is dried, so that the shelf life of the banana can be prolonged, the banana is favorable for storage, transportation and sale, and meanwhile, the banana is convenient to eat.
The dried banana is a dry product obtained by peeling and slicing the banana, and is easy to store and eat. The dried banana is the banana slice which is often called, and is a popular snack. The storage time of the dried bananas is longer than that of fresh bananas, but the nutrition of the dried bananas is lost compared with that of the fresh bananas, especially vitamins, so that a freeze-dried banana technology appears, but the sandwich preparation process of the existing freeze-dried sandwich bananas is complex, and meanwhile, the sandwich color is fixed, and the selectivity is not high.
Disclosure of Invention
The invention aims to provide the freeze-dried sandwich banana rich in vitamin A and the preparation method thereof, and the freeze-dried sandwich banana has the advantages of delicious product, simple preparation and improved color value of the sandwich banana, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the freeze-dried sandwich banana rich in vitamin A is prepared from the following raw materials in parts by weight:
45-60% of ripe bananas;
15-30% of fruit dices;
15-20% of vegetable mud;
1-3% of salt;
2-3% of color protection liquid;
5-10% of cream;
wherein the diced fruit is a mixture of diced pineapples, diced strawberries, diced apples and diced mangoes; the vegetable paste is mixture of spinach paste, carrot paste, pumpkin paste, sweet potato paste, cauliflower paste, tomato pulp and red leaf lettuce.
Preferably, the fruit dices comprise the following components in percentage by mass:
7-30% of pineapple dices;
15-30% of strawberry dices;
30-45% of apple dices;
8-15% of diced mango.
Preferably, the vegetable puree comprises the following components in percentage by mass:
30-70% of spinach puree;
7-30% of carrot paste;
8-30% of pumpkin puree;
5-40% of mashed sweet potato;
7-30% of cauliflower mud;
5-50% of tomato pulp;
15-50% of red leaf lettuce.
Preferably, the color protection liquid contains 15% of white granulated sugar, 3% of phytic acid, 3% of ascorbic acid and 9% of citric acid.
The invention aims to solve another technical problem of providing a method for preparing freeze-dried sandwich bananas rich in vitamin A, which comprises the following steps:
s1: selecting raw materials, namely selecting fresh bananas as raw materials, manually selecting the bananas, removing defective products such as diseases, damages, insects and the like, peeling the selected bananas, putting the bananas into a freezing box, and pre-freezing the bananas for 20-38 minutes;
s2: processing fruit dices, namely weighing the fruits with the mass fraction ratio for later use, cleaning and drying the fruits, wherein the pineapples, the strawberries, the apples and the mangoes are cut into dices, then putting the dices into different containing bowls, and injecting cream into each containing bowl;
s3: processing the vegetable paste, namely weighing the vegetables in the mass fraction ratio for later use, wherein the vegetables are cleaned and dried, the carrot, the pumpkin and the sweet potato are cut into blocks, the blocks are put into a steamer for cooking, the steamed blocks are put into different mashing tanks for mashing after being cooled, and the spinach paste, the cauliflower paste, the tomato pulp and the red-leaf lettuce can be directly put into the mashing tanks for mashing after being dried;
s4: preparing banana filling, taking out the pretreated banana, slicing the pretreated banana by using a special cutting machine, wherein the sliced banana is in a blade-connected shape, the thickness of the blade-connected banana is controlled to be 1-1.2 mm, a part of the banana is dug out of the center of the banana, then fruit dices and vegetable mud are filled in an interlayer of the banana, and the edge of the blade-connected banana is pressed by hand to prepare a fresh filled banana;
s5: placing a plate and quickly freezing, uniformly spreading the filled with the fruit dices and the mashed vegetables on a material plate, and then sending the placed filled bananas into a quick-freezing tunnel for quickly freezing at the temperature of-15 to-20 ℃ for 1.5 to 2 hours;
s6: vacuum freeze drying: sending the quickly frozen sandwich banana into a closed container of a vacuum drying system, heating and drying for 16-24 hours under the condition of a vacuum degree of 0-60 Pa, and enabling the final temperature of the sandwich banana not to exceed 62 ℃, and dehydrating and drying the sandwich banana into a finished product due to sublimation;
s7: and (4) packaging, namely packaging the filled bananas filled with different diced fruits and mashed vegetables in a classified manner.
Preferably, in S3, color protection liquid and salt are added to vegetables such as spinach puree, cauliflower puree, tomato pulp and red-leaf lettuce during mashing.
Compared with the prior art, the invention has the beneficial effects that:
according to the freeze-dried sandwich banana rich in vitamin A and the preparation method thereof, through reasonable matching of the raw materials, the optimal proportion of 60% of cooked banana, 15% of diced fruit, 15% of vegetable puree, 1% of salt, 3% of color protection liquid and 6% of cream in parts by weight is adopted, the freeze-dried sandwich banana prepared according to the proportion is comprehensive in nutrition, reasonable in material matching and capable of meeting the requirements of consumers, meanwhile, the color of the inner sandwich of the sandwich banana can be selected according to the matching of vegetables, and the color of the prepared sandwich can be green, yellow and red, so that the color value of the whole sandwich banana is improved, and the purchase desire is improved.
Drawings
Fig. 1 is a flow chart of the preparation of freeze-dried filled bananas according to the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a freeze-dried sandwich banana rich in vitamin a is prepared from the following raw materials in parts by weight: 45-60% of cooked banana, 15-30% of diced fruit, 15-20% of vegetable paste, 1-3% of salt, 2-3% of color protection liquid and 5-10% of cream, wherein the diced fruit is a mixture of diced pineapple, diced strawberry, diced apple and diced mango; the vegetable paste is mixture of spinach paste, carrot paste, pumpkin paste, sweet potato paste, cauliflower paste, tomato pulp and red leaf lettuce.
The first embodiment is as follows:
taking raw materials of 45% of cooked banana, 30% of diced fruit, 17% of vegetable puree, 1% of salt, 2% of color protection liquid and 5% of cream in parts by weight;
the mass percentage of the fruit dices is as follows: 10% of pineapple dices, 20% of strawberry dices, 45% of apple dices and 15% of mango dices;
wherein the vegetable mud comprises the following components in percentage by mass: 30% of spinach puree; 8% of carrot paste; 10 parts of pumpkin paste; 12% of mashed sweet potato; 10% of flower and vegetable mud; 8% of tomato pulp; 22 percent of red-leaf lettuce.
Based on the raw material ratio, the preparation method of the freeze-dried sandwich banana rich in vitamin A is provided, and comprises the following steps:
the first step is as follows: selecting raw materials, namely selecting fresh bananas as raw materials, manually selecting the bananas, removing defective products such as diseases, damages, insects and the like, peeling the selected bananas, putting the bananas into a freezing box, and pre-freezing the bananas for 20-38 minutes;
the second step is that: processing fruit dices, namely weighing the fruits with the mass fraction ratio for later use, cleaning and drying the fruits, wherein the pineapples, the strawberries, the apples and the mangoes are cut into dices, then putting the dices into different containing bowls, and injecting cream into each containing bowl;
the third step: processing the vegetable paste, namely weighing the vegetables in the mass fraction ratio for later use, wherein the vegetables are cleaned and dried in the air, the carrot, the pumpkin and the sweet potato are cut into blocks, the blocks are put into a steamer for steaming, the vegetables are put into different mashing tanks for mashing after being cooled in the air, the spinach paste, the cauliflower paste, the tomato pulp and the red-leaf lettuce can be directly put into the mashing tanks for mashing after being dried in the air, and the color protection liquid and the salt are required to be added into the vegetables such as the spinach paste, the cauliflower paste, the tomato pulp and the red-leaf lettuce during the mashing;
the fourth step: preparing banana filling, taking out the pretreated banana, slicing the pretreated banana by using a special cutting machine, wherein the sliced banana is in a blade-connected shape, the thickness of the blade-connected banana is controlled to be 1-1.2 mm, a part of the banana is dug out of the center of the banana, then fruit dices and vegetable mud are filled in an interlayer of the banana, and the edge of the blade-connected banana is pressed by hand to prepare a fresh filled banana;
the fifth step: placing a plate and quickly freezing, uniformly spreading the filled with the fruit dices and the mashed vegetables on a material plate, and then sending the placed filled bananas into a quick-freezing tunnel for quickly freezing at the temperature of-15 to-20 ℃ for 1.5 to 2 hours;
and a sixth step: vacuum freeze drying: sending the quickly frozen sandwich banana into a closed container of a vacuum drying system, heating and drying for 16-24 hours under the condition of a vacuum degree of 0-60 Pa, and enabling the final temperature of the sandwich banana not to exceed 62 ℃, and dehydrating and drying the sandwich banana into a finished product due to sublimation;
the seventh step: and (4) packaging, namely packaging the filled bananas filled with different diced fruits and mashed vegetables in a classified manner.
Example two:
taking 50% of cooked banana, 25% of diced fruit, 16% of vegetable paste, 1% of salt, 2% of color protection liquid and 6% of cream in parts by weight;
the mass percentage of the fruit dices is as follows: 20% of pineapple dices, 25% of strawberry dices, 43% of apple dices and 12% of mango dices;
wherein the vegetable mud comprises the following components in percentage by mass: 30% of spinach puree; 10% of carrot paste; 9 parts of pumpkin paste; 10% of mashed sweet potato; 8% of flower and vegetable mud; 10% of tomato pulp; 23 percent of red-leaf lettuce.
Based on the raw material ratio, the preparation method of the freeze-dried sandwich banana rich in vitamin A is provided, the preparation steps are the same as those in the first embodiment, and the explanation of the preparation method is not repeated.
Example three:
taking 55% of cooked banana, 20% of diced fruit, 15% of vegetable puree, 1% of salt, 2% of color protection liquid and 7% of cream in parts by weight;
the mass percentage of the fruit dices is as follows: 25% of pineapple dices, 20% of strawberry dices, 40% of apple dices and 15% of mango dices;
wherein the vegetable mud comprises the following components in percentage by mass: 31% of spinach puree; 9% of carrot paste; 9 parts of pumpkin paste; 12% of mashed sweet potato; 9% of cauliflower mud; 5% of tomato pulp; 25% of red-leaf lettuce.
Based on the raw material ratio, the preparation method of the freeze-dried sandwich banana rich in vitamin A is provided, the preparation steps are the same as those in the first and second embodiments, and the explanation of the preparation method is omitted.
Example four:
taking 60% of cooked banana, 15% of diced fruit, 15% of vegetable puree, 1% of salt, 3% of color protection liquid and 6% of cream in parts by weight;
the mass percentage of the fruit dices is as follows: 25% of pineapple dices, 20% of strawberry dices, 40% of apple dices and 15% of mango dices;
wherein the vegetable mud comprises the following components in percentage by mass: 31% of spinach puree; 9% of carrot paste; 9 parts of pumpkin paste; 12% of mashed sweet potato; 9% of cauliflower mud; 5% of tomato pulp; 25% of red-leaf lettuce.
Based on the raw material ratio, the preparation method of the freeze-dried sandwich banana rich in vitamin A is provided, the preparation steps are the same as those of the first, second and third embodiments, and the explanation of the preparation method is omitted.
Example five:
taking 60% of cooked banana, 15% of diced fruit, 15% of vegetable puree, 1% of salt, 3% of color protection liquid and 6% of cream in parts by weight;
the mass percentage of the fruit dices is as follows: 25% of pineapple dices, 20% of strawberry dices, 40% of apple dices and 15% of mango dices;
wherein the vegetable mud comprises the following components in percentage by mass: 70% of spinach puree and 30% of cauliflower puree.
Based on the raw material ratio, the preparation method of the freeze-dried sandwich banana rich in vitamin A is provided, the preparation steps are almost the same as those of the first embodiment, when the vegetable puree is treated in the third step, only the spinach puree and the cauliflower puree are weighed for standby, the color protection liquid and the salt are added into the spinach puree and the cauliflower puree in the mashing process, and the color of the prepared sandwich is green.
Example six:
taking 60% of cooked banana, 15% of diced fruit, 15% of vegetable puree, 1% of salt, 3% of color protection liquid and 6% of cream in parts by weight;
the mass percentage of the fruit dices is as follows: 25% of pineapple dices, 20% of strawberry dices, 40% of apple dices and 15% of mango dices;
wherein the vegetable mud comprises the following components in percentage by mass: 30% of carrot paste, 30% of pumpkin paste and 40% of sweet potato paste.
Based on the raw material ratio, the preparation method of the freeze-dried sandwich banana rich in vitamin A is provided, the preparation steps are approximately the same as those of the first embodiment, in the third step, when the vegetable puree is treated, only carrot puree, pumpkin puree and sweet potato puree are weighed for standby, and the color of the prepared sandwich is yellow.
Example seven:
taking 60% of cooked banana, 15% of diced fruit, 15% of vegetable puree, 1% of salt, 3% of color protection liquid and 6% of cream in parts by weight;
the mass percentage of the fruit dices is as follows: 25% of pineapple dices, 20% of strawberry dices, 40% of apple dices and 15% of mango dices;
wherein the vegetable mud comprises the following components in percentage by mass: tomato pulp 50% and red leaf lettuce 50%.
Based on the raw material ratio, the preparation method of the freeze-dried sandwich banana rich in vitamin A is almost the same as that in the first embodiment, when the vegetable paste is treated in the third step, only tomato pulp and red-leaf lettuce are weighed for later use, color protection liquid and salt are added into the tomato pulp and the red-leaf lettuce in the mashing process, and the prepared sandwich is red.
In conclusion, according to the freeze-dried sandwich banana rich in vitamin A and the preparation method thereof provided by the invention, through reasonable matching of the raw materials, the optimal proportion of 60% of cooked banana, 15% of fruit dices, 15% of vegetable puree, 1% of salt, 3% of color protection liquid and 6% of cream in parts by weight is adopted, the freeze-dried sandwich banana prepared according to the proportion is comprehensive in nutrition, the materials are reasonably matched, the requirements of consumers can be met, meanwhile, the color of the inner sandwich of the sandwich banana can be selected according to the matching of vegetables, and the color of the prepared sandwich can be green, yellow and red, so that the color value of the whole sandwich banana is improved, and the purchase desire is improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, 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 above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. The freeze-dried sandwich banana rich in vitamin A is characterized in that: the feed is prepared from the following raw materials in parts by weight:
45-60% of ripe bananas;
15-30% of fruit dices;
15-20% of vegetable mud;
1-3% of salt;
2-3% of color protection liquid;
5-10% of cream;
wherein the diced fruit is a mixture of diced pineapples, diced strawberries, diced apples and diced mangoes; the vegetable paste is mixture of spinach paste, carrot paste, pumpkin paste, sweet potato paste, cauliflower paste, tomato pulp and red leaf lettuce.
2. The vitamin a rich freeze-dried sandwich banana according to claim 1, characterized in that: the fruit dices comprise the following components in percentage by mass:
7-30% of pineapple dices;
15-30% of strawberry dices;
30-45% of apple dices;
8-15% of diced mango.
3. The vitamin a rich freeze-dried sandwich banana according to claim 1, characterized in that: the vegetable mud comprises the following components in percentage by mass:
30-70% of spinach puree;
7-30% of carrot paste;
8-30% of pumpkin puree;
5-40% of mashed sweet potato;
7-30% of cauliflower mud;
5-50% of tomato pulp;
15-50% of red leaf lettuce.
4. The vitamin a rich freeze-dried sandwich banana according to claim 1, characterized in that: the color protection liquid contains 15% of white granulated sugar, 3% of phytic acid, 3% of ascorbic acid and 9% of citric acid.
5. The method for making the vitamin a rich freeze-dried sandwich banana as claimed in claim 1, characterized by comprising the following steps:
s1: selecting raw materials, namely selecting fresh bananas as raw materials, manually selecting the bananas, removing defective products such as diseases, damages, insects and the like, peeling the selected bananas, putting the bananas into a freezing box, and pre-freezing the bananas for 20-38 minutes;
s2: processing fruit dices, namely weighing the fruits with the mass fraction ratio for later use, cleaning and drying the fruits, wherein the pineapples, the strawberries, the apples and the mangoes are cut into dices, then putting the dices into different containing bowls, and injecting cream into each containing bowl;
s3: processing the vegetable paste, namely weighing the vegetables in the mass fraction ratio for later use, wherein the vegetables are cleaned and dried, the carrot, the pumpkin and the sweet potato are cut into blocks, the blocks are put into a steamer for cooking, the steamed blocks are put into different mashing tanks for mashing after being cooled, and the spinach paste, the cauliflower paste, the tomato pulp and the red-leaf lettuce can be directly put into the mashing tanks for mashing after being dried;
s4: preparing banana filling, taking out the pretreated banana, slicing the pretreated banana by using a special cutting machine, wherein the sliced banana is in a blade-connected shape, the thickness of the blade-connected banana is controlled to be 1-1.2 mm, a part of the banana is dug out of the center of the banana, then fruit dices and vegetable mud are filled in an interlayer of the banana, and the edge of the blade-connected banana is pressed by hand to prepare a fresh filled banana;
s5: placing a plate and quickly freezing, uniformly spreading the filled with the fruit dices and the mashed vegetables on a material plate, and then sending the placed filled bananas into a quick-freezing tunnel for quickly freezing at the temperature of-15 to-20 ℃ for 1.5 to 2 hours;
s6: vacuum freeze drying: sending the quickly frozen sandwich banana into a closed container of a vacuum drying system, heating and drying for 16-24 hours under the condition of a vacuum degree of 0-60 Pa, and enabling the final temperature of the sandwich banana not to exceed 62 ℃, and dehydrating and drying the sandwich banana into a finished product due to sublimation;
s7: and (4) packaging, namely packaging the filled bananas filled with different diced fruits and mashed vegetables in a classified manner.
6. The method for making freeze-dried sandwich banana rich in vitamin A as claimed in claim 5, wherein in S3, color protection liquid and salt are added during mashing vegetables such as spinach puree, cauliflower puree, tomato pulp and red-leaf lettuce.
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