CN113208075B - Banana peel jelly and preparation method thereof - Google Patents

Banana peel jelly and preparation method thereof Download PDF

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Publication number
CN113208075B
CN113208075B CN202110530106.2A CN202110530106A CN113208075B CN 113208075 B CN113208075 B CN 113208075B CN 202110530106 A CN202110530106 A CN 202110530106A CN 113208075 B CN113208075 B CN 113208075B
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banana peel
fermentation
banana
soaking
peel
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CN113208075A (en
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刘晓伟
王静静
邵征
郭芳
刘大稳
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Changyuan Cuisine Vocational And Technical College
Luoyang Vocational and Technical College
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Changyuan Cuisine Vocational And Technical College
Luoyang Vocational and Technical College
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses a banana peel jelly and a preparation method thereof, and relates to the field of food and food processing. According to the invention, through improving the banana peel treatment process, various beneficial substances in the banana peel are more fully utilized, and the effects of various substances are exerted, so that the jelly has stronger functionality.

Description

Banana peel jelly and preparation method thereof
Technical Field
The invention relates to the field of food and food processing, in particular to banana peel jelly and a preparation method thereof.
Background
Jelly is a western dessert, is semisolid, and is prepared from edible gelatin, water, sugar, and fruit juice. The gel is also called as jelly, has crystal appearance, bright color and soft and smooth taste, and is popular with children and females.
The traditional jelly mainly comprises water, a gelatinizing agent (such as gelatin), a sweetener, essence, pigment and the like, is formed by completely solidifying the jelly under the gelation action of the gelatin, and can produce finished products with different styles and forms by using different moulds. Generally, the jelly product is prepared through processing procedures such as preparing jelly liquid, filling into a mold, refrigerating and the like.
However, as people pursue healthy diet more and more, the popular food of jelly is necessarily improved in formula and process to meet the higher requirements of people on nutrition and taste or more health care functions.
The banana peel is the outer skin of banana, is rich in more than ten microelements such as protein, tryptophan, vitamins, serotonin, sugar, K, ca, mg, S, fe, zn and the like, has the effects of inhibiting bacteria and fungi from breeding, moistening skin, improving sleep, releasing pressure, resisting depression, relaxing bowels and the like, and can be used for treating stomatitis, hypertension, hemorrhoids, hematochezia and the like.
At present, the application of the banana peel in the food field is usually direct drying or extraction of the excessive glue, the former has poor taste and is not easy to chew or absorb, a large amount of nutrients beneficial to human bodies in the banana peel are wasted, and the latter has the advantages of excessive removal of the beneficial substances in the banana peel, too little extraction and more resource waste on the basis of complex process.
At present, banana peel is applied to the preparation of jelly in the prior art, but the problems of limited addition amount of banana peel taste or taste, weak product functionality and the like exist, and the technology has no practical value.
Disclosure of Invention
Aiming at the problems, the invention provides a method for preparing jelly by utilizing banana peel, which takes full advantage of various beneficial substances in banana peel and plays roles of various substances to make jelly have stronger functionality, and has the following scheme:
Firstly, the invention provides a banana peel jelly, which comprises banana peel wet granules, banana peel fermented solid phase, banana peel fermented dry powder, banana peel fermented liquid phase, water and konjak gum.
The invention also provides a preparation method of the banana peel jelly, which comprises the following steps:
(1) Drying banana peel;
(2) Fermenting the dried banana peel to obtain banana peel fermented product;
(3) Taking banana peel fermentation products for solid-liquid separation to obtain banana peel fermentation product solid phase and banana peel fermentation product liquid phase;
(4) Taking banana peel fermentation products for secondary drying to obtain fermentation dried banana peel; soaking the dried banana peel in a soaking solution to obtain wet banana peel granules;
(5) Drying banana peel fermented product, and pulverizing to obtain banana peel fermented product dry powder;
(6) Taking wet banana peel grains, banana peel fermented solid phase and banana peel fermented dry powder, and uniformly mixing to obtain a solid phase mixture;
(7) Taking banana peel fermentation liquid phase, adding water and konjac gum to prepare gel;
(8) Adding a gel into the solid phase mixture obtained in the step (6) under the condition of constant temperature stirring, carrying out ultrasonic vibration, and cooling to room temperature.
Preferably, the banana peel in the step (1) is chopped before being dried, and the grain size is 2-8mm; and (3) drying in the step (1) under the condition of 75-90 ℃ for 10-30min and 40-50 ℃ until the water content is 25-30%.
Preferably, the drying is hot air drying.
Preferably, the fermenting in step (2) specifically includes: adding sterilized water, sucrose, fructo-oligosaccharide and zymocyte into dried banana peel, mixing, and fermenting.
Preferably, the mass ratio of the dried banana peel to the sterile water to the sucrose to the fructo-oligosaccharides is (10-20): (100-3000): (0.5-3): (1-5).
Preferably, the fermentation bacteria comprise one or two of saccharomycetes and rhizopus oryzae. And the product is purchased in the market.
Preferably, the addition amount of the fermentation bacteria (dry bacteria powder) is 2-10 times of the mass of the fructooligosaccharides. The dry bacterial powder can be directly used without secondary activation.
Preferably, the fermentation is carried out at a temperature of 23-28℃for 3-6 days.
Preferably, the solid-liquid separation in the step (3) comprises mechanical stirring for 10-20min, and filtering to separate a solid phase and a liquid phase, wherein the liquid phase is a suspension system and contains solid substances.
Preferably, the secondary drying in the step (4) is that the banana peel fermented product is dried for 10-30min at 35-45 ℃ and 2-4min at 90-100 ℃.
Preferably, the soaking liquid in the step (4) is obtained by adding 3-5 times of sterile water to the banana peel fermentation liquid phase obtained in the step (3); the mass ratio of the banana peel and the soaking liquid is 1 (5-9), the soaking temperature is room temperature, the soaking time is 10-20min, and the solid obtained after the soaking is filtered out is banana peel wet granules.
Preferably, the drying in the step (5) is carried out at the temperature of 100-120 ℃ for 10-30min, and the crushed materials are sieved by a 200-mesh sieve.
Preferably, the mass ratio of the banana peel wet granules to the banana peel fermented solid phase to the banana peel fermented dry powder in the step (6) is (10-20): 3-7): 2-5.
Preferably, the mass ratio of the banana peel fermented product liquid phase, water and konjak gum in the step (7) is (30-50): 10-40): 2-9.
Preferably, the step (7) specifically includes: mixing banana peel fermented product liquid phase with water and konjac glucomannan, heating to 70-90deg.C, and stirring for 10-30min.
Preferably, the constant temperature in the step (8) is 70-90 ℃, and the mass ratio of the gel to the solid phase mixture is (10-30): 5-17.
Advantageous effects
The banana peel is dried by a special process, so that the dried banana peel is treated by the special process on the premise of improving the taste of the jelly, and nutrients in the banana peel are easier to absorb and are not wasted; the invention does not extract one or a plurality of specific substances in the banana peel, has relatively simple process and more comprehensive utilization of the nutrient substances in the banana peel. The obtained jelly has more functional substances, is easy to be digested and absorbed by human body, and has stronger functionality.
Detailed Description
Other advantages and effects of the present invention will become apparent to those skilled in the art from the following disclosure, which describes the embodiments of the present invention with reference to specific examples. The invention may be practiced or carried out in other embodiments that depart from the specific details, and the details of the present description may be modified or varied from the spirit and scope of the present invention.
Before the embodiments of the invention are explained in further detail, it is to be understood that the invention is not limited in its scope to the particular embodiments described below; it is also to be understood that the terminology used in the examples of the invention is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the invention.
Where numerical ranges are provided in the examples, it is understood that unless otherwise stated herein, both endpoints of each numerical range and any number between the two endpoints are significant both in the numerical range. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, materials used in the embodiments, any methods, devices, and materials of the prior art similar or equivalent to those described in the embodiments of the present invention may be used to practice the present invention according to the knowledge of one skilled in the art and the description of the present invention.
Example 1 preparation of banana peel jelly comprising the steps of:
(1) Drying banana peel;
(2) Fermenting the dried banana peel to obtain banana peel fermented product;
(3) Taking banana peel fermentation products for solid-liquid separation to obtain banana peel fermentation product solid phase and banana peel fermentation product liquid phase;
(4) Taking banana peel fermentation products for secondary drying to obtain fermentation dried banana peel; soaking the dried banana peel in a soaking solution to obtain wet banana peel granules;
(5) Drying banana peel fermented product, and pulverizing to obtain banana peel fermented product dry powder;
(6) Taking wet banana peel grains, banana peel fermented solid phase and banana peel fermented dry powder, and uniformly mixing to obtain a solid phase mixture;
(7) Taking banana peel fermentation liquid phase, adding water and konjac gum to prepare gel;
(8) Adding a gel into the solid phase mixture obtained in the step (6) under the condition of constant temperature stirring, carrying out ultrasonic vibration, and cooling to room temperature.
Cutting banana peel in the step (1) before drying, wherein the grain size is 2mm; and (3) drying in the step (1) under the condition of drying at 75 ℃ for 30min and drying at 40 ℃ until the water content is 25%.
The drying is hot air drying.
The fermentation in the step (2) specifically comprises the following steps: adding sterilized water, sucrose, fructo-oligosaccharide and zymocyte into dried banana peel, mixing, fermenting; the mass ratio of the dried banana peel to the sterile water to the sucrose to the fructo-oligosaccharide is 10:100:0.5:1; the fermentation bacteria comprise saccharomycetes, and the sources are purchased in the market; the addition amount of the fermentation bacteria (dry bacteria powder) is 2 times of the mass of the fructo-oligosaccharide. The dry bacterial powder can be directly used without secondary activation; the fermentation is carried out at 23 ℃ for 6 days.
And (3) solid-liquid separation, namely mechanically stirring for 10min, and filtering and separating a solid phase and a liquid phase, wherein the liquid phase is a suspension system and contains solid substances.
The secondary drying in the step (4) is that the banana skin ferment is dried for 10min at 35 ℃ and for 4min at 90 ℃; the soaking liquid in the step (4) is obtained by adding 3 times of sterile water into the banana peel fermentation liquid phase obtained in the step (3); the mass ratio of the banana peel and the soaking liquid is 1:5, the soaking temperature is room temperature, the soaking time is 10min, and the solid is filtered out after the soaking is finished to obtain wet banana peel particles.
And (5) drying at 100 ℃ for 30min, crushing and sieving with a 200-mesh sieve.
And (3) the mass ratio of the banana peel wet granules to the banana peel fermented solid phase to the banana peel fermented dry powder in the step (6) is 10:3:2.
The mass ratio of the banana peel fermented product liquid phase to the water to the konjak gum in the step (7) is 30:10:2; the step (7) specifically comprises: adding water and konjac glucomannan into banana peel fermentation liquid phase, mixing, heating to 70deg.C, and stirring for 30min.
The constant temperature in the step (8) is 70 ℃, and the mass ratio of the gel to the solid phase mixture is 10:5.
Example 2 preparation of banana peel jelly comprising the steps of:
(1) Drying banana peel;
(2) Fermenting the dried banana peel to obtain banana peel fermented product;
(3) Taking banana peel fermentation products for solid-liquid separation to obtain banana peel fermentation product solid phase and banana peel fermentation product liquid phase;
(4) Taking banana peel fermentation products for secondary drying to obtain fermentation dried banana peel; soaking the dried banana peel in a soaking solution to obtain wet banana peel granules;
(5) Drying banana peel fermented product, and pulverizing to obtain banana peel fermented product dry powder;
(6) Taking wet banana peel grains, banana peel fermented solid phase and banana peel fermented dry powder, and uniformly mixing to obtain a solid phase mixture;
(7) Taking banana peel fermentation liquid phase, adding water and konjac gum to prepare gel;
(8) Adding a gel into the solid phase mixture obtained in the step (6) under the condition of constant temperature stirring, carrying out ultrasonic vibration, and cooling to room temperature.
Cutting banana peel in the step (1) before drying, wherein the grain size is 8mm; and (3) drying in the step (1) under the condition of drying at 90 ℃ for 10min and drying at 50 ℃ until the water content is 30%.
The drying is hot air drying.
The fermentation in the step (2) specifically comprises the following steps: adding sterilized water, sucrose, fructo-oligosaccharide and zymocyte into dried banana peel, mixing, fermenting; the mass ratio of the dried banana peel to the sterilized water to the sucrose to the fructo-oligosaccharide is 20:3000:3:5; the fermentation bacteria comprise saccharomycetes, and the sources are purchased in the market; the addition amount of the fermentation bacteria (dry bacteria powder) is 10 times of the mass of the fructo-oligosaccharide. The dry bacterial powder can be directly used without secondary activation; the fermentation is carried out for 3 days at 28 ℃.
And (3) solid-liquid separation, namely mechanically stirring for 20min, and filtering and separating a solid phase and a liquid phase, wherein the liquid phase is a suspension system and contains solid substances.
The secondary drying in the step (4) is that the banana peel fermented product is dried for 30min at 45 ℃ and 2min at 100 ℃; the soaking liquid in the step (4) is obtained by adding sterile water with the mass of 5 times of the volume of the banana peel fermentation liquid obtained in the step (3); the mass ratio of the banana peel to the soaking liquid is 1:9, the soaking temperature is room temperature, the soaking time is 20min, and the solid is filtered out after the soaking is finished to obtain wet banana peel particles.
And (5) drying at 120 ℃ for 10min, crushing and sieving with a 200-mesh sieve.
And (3) the mass ratio of the banana peel wet granules to the banana peel fermented solid phase to the banana peel fermented dry powder in the step (6) is 20:7:5.
The mass ratio of the banana peel fermented product liquid phase to the water to the konjak gum in the step (7) is 50:40:9; the step (7) specifically comprises: adding water and konjac glucomannan into banana peel fermentation liquid phase, mixing, heating to 90deg.C, and stirring for 10min.
The constant temperature in the step (8) is 90 ℃, and the mass ratio of the gel to the solid phase mixture is 30:17.
Example 3 preparation of banana peel jelly comprising the steps of:
(1) Drying banana peel;
(2) Fermenting the dried banana peel to obtain banana peel fermented product;
(3) Taking banana peel fermentation products for solid-liquid separation to obtain banana peel fermentation product solid phase and banana peel fermentation product liquid phase;
(4) Taking banana peel fermentation products for secondary drying to obtain fermentation dried banana peel; soaking the dried banana peel in a soaking solution to obtain wet banana peel granules;
(5) Drying banana peel fermented product, and pulverizing to obtain banana peel fermented product dry powder;
(6) Taking wet banana peel grains, banana peel fermented solid phase and banana peel fermented dry powder, and uniformly mixing to obtain a solid phase mixture;
(7) Taking banana peel fermentation liquid phase, adding water and konjac gum to prepare gel;
(8) Adding a gel into the solid phase mixture obtained in the step (6) under the condition of constant temperature stirring, carrying out ultrasonic vibration, and cooling to room temperature.
Cutting banana peel in the step (1) before drying, wherein the grain size is 5mm; and (3) drying the product in the step (1) under the condition of drying at 80 ℃ for 20min and drying at 45 ℃ until the water content is 27%.
The drying is hot air drying.
The fermentation in the step (2) specifically comprises the following steps: adding sterilized water, sucrose, fructo-oligosaccharide and zymocyte into dried banana peel, mixing, fermenting; the mass ratio of the dried banana peel to the sterilized water to the sucrose to the fructo-oligosaccharide is 15:1800:2:3; the fermentation bacteria comprise saccharomycetes, and the sources are purchased in the market; the addition amount of the fermentation bacteria (dry bacteria powder) is 6 times of the mass of the fructo-oligosaccharide. The dry bacterial powder can be directly used without secondary activation; the fermentation is carried out for 5 days at 25 ℃.
And (3) solid-liquid separation, namely mechanically stirring for 15min, and filtering and separating a solid phase and a liquid phase, wherein the liquid phase is a suspension system and contains solid substances.
The secondary drying in the step (4) is that the banana peel fermented product is dried for 20min at 40 ℃ and 3min at 95 ℃; the soaking liquid in the step (4) is obtained by adding sterile water with the mass of 4 times of the volume of the banana peel fermentation liquid obtained in the step (3); the mass ratio of the banana peel and the soaking liquid is 1:7, the soaking temperature is room temperature, the soaking time is 15min, and the solid is filtered out after the soaking is finished to obtain wet banana peel particles.
And (5) drying at 110 ℃ for 20min, crushing and sieving with a 200-mesh sieve.
And (3) the mass ratio of the banana peel wet granules to the banana peel fermented solid phase to the banana peel fermented dry powder in the step (6) is 15:4:4.
The mass ratio of the banana peel fermented product liquid phase to the water to the konjak gum in the step (7) is 40:31:7; the step (7) specifically comprises: adding water and konjac glucomannan into banana peel fermentation liquid phase, mixing, heating to 80deg.C, and stirring for 20min.
The constant temperature in the step (8) is 80 ℃, and the mass ratio of the gel to the solid phase mixture is 15:13.
Comparative example 1A banana peel jelly is prepared from the following raw materials in parts by weight:
banana peel 8, white granulated sugar 12, compound gel 2.0 and the balance of water.
The preparation method comprises the following steps:
(1) Preparation of banana peel pulp: washing 8 parts of banana peel, cutting into pieces, blanching, adding 5 times of hot water at 65 ℃, smashing by using a tissue smashing machine to obtain slurry, adding glycerol and yeast glucan into the obtained slurry, wherein the addition of the glycerol is 1.2% of the weight of the slurry, the addition of the yeast glucan is 1.0% of the weight of the slurry, stirring for 10min, filtering and dehydrating by using a 300-mesh filter screen, and removing filtrate, wherein filter residues are banana peel slurry;
(2) Sol: mixing 0.8 part of carrageenan, 0.4 part of pectin, 0.4 part of locust bean gum and 0.4 part of sodium carboxymethylcellulose, placing in a beaker, adding 40 times of water, stirring to be fully mixed, heating to 75 ℃ to dissolve the carrageenan, continuously stirring for 15min, fully swelling the carrageenan until a transparent uniform colloid solution is formed, and carrying out colloid milling and homogenization treatment on the obtained colloid solution to obtain a compound gel solution;
(3) Mixing: adding 12 parts of white granulated sugar and the banana peel paste into the compound gel solution, uniformly stirring, filtering by adopting a 200-mesh filter screen, filling the filtrate, sterilizing for 10min at 90 ℃ by using a sterilizing device, and cooling and shaping to obtain the banana peel jelly finished product.
Mouthfeel testing
The banana skin jelly prepared in the above examples 1-3 and comparative example 1 was subjected to taste tests by 10 sensory evaluators, respectively, the taste test criteria are shown in Table 1, and the test results are shown in tables 2-3:
Table 1 fruit jelly mouthfeel test scoring criteria
Table 2 results of taste (bitterness) test of each banana peel jelly sample
Therefore, the method provided by the invention can realize the removal of bitter taste in the banana peel-containing jelly without adding sweeteners such as glucan and without deliberately removing certain or some specific bitter substances in the banana peel raw materials.
TABLE 3 results of mouthfeel (astringency) test of Each banana skin jelly sample
Therefore, the method provided by the invention can realize the removal of the astringency in the jelly containing banana peel without adding sweeteners such as glucan and without deliberately removing certain or some specific astringency substances in the banana peel raw material.
In addition, the banana peel-containing jelly prepared by the method provided by the invention has rich taste and layering, wherein the banana peel-containing jelly contains wet grains of special fruit grains (banana peel), and the wet grains have certain elasticity under the premise of sufficient taste toughness through a specific drying process and a soaking process, are easy to chew, have unique flavor, are not bitter and astringent, contain various nutrients completely, and are easy to digest and absorb after being treated; the banana skin ferment solid phase contains very rich cellulose, has strong bowel relaxing function, and the cellulose exists in the jelly in a specific form after being specially treated by the invention, so that the function of the banana skin ferment solid phase is easier to realize on the premise of ensuring the taste of the jelly; the banana peel ferment dry powder contains more abundant nutrients, and the nutrients after fermentation treatment are easier to absorb; the banana peel fermentation product liquid phase comprises various micromolecular nutrients, the deficiency of the nutrients in the components is supplemented, and the pectin after fermentation exists in a form that the jelly can be formed by only adding a small amount of pectin, and a large amount of additives are not needed, so that the banana peel fermentation product is green and healthy.
While the preferred embodiments and examples of the present invention have been described in detail, the present invention is not limited to the above-described embodiments and examples, and various changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.

Claims (6)

1. A banana peel jelly is characterized in that: comprises wet banana peel grains, banana peel ferment solid phase, banana peel ferment dry powder, banana peel ferment liquid phase, water and konjak gum;
The preparation method comprises the following steps:
(1) Drying banana peel;
(2) Fermenting the dried banana peel to obtain banana peel fermented product;
(3) Taking banana peel fermentation products for solid-liquid separation to obtain banana peel fermentation product solid phase and banana peel fermentation product liquid phase;
(4) Taking banana peel fermentation products for secondary drying to obtain fermentation dried banana peel; soaking the dried banana peel in a soaking solution to obtain wet banana peel granules;
(5) Drying banana peel fermented product, and pulverizing to obtain banana peel fermented product dry powder;
(6) Taking wet banana peel grains, banana peel fermented solid phase and banana peel fermented dry powder, and uniformly mixing to obtain a solid phase mixture;
(7) Taking banana peel fermentation liquid phase, adding water and konjac gum to prepare gel;
(8) Adding a gel into the solid phase mixture obtained in the step (6) under the condition of constant temperature stirring, carrying out ultrasonic oscillation, and cooling to room temperature;
The fermentation in the step (2) specifically comprises the following steps: adding sterilized water, sucrose, fructo-oligosaccharide and zymocyte into dried banana peel, mixing, fermenting; the mass ratio of the dried banana peel to the sterile water to the sucrose to the fructo-oligosaccharide is 10-20:100-3000:0.5-3:1-5;
The zymophyte in the step (2) comprises one or two of saccharomycetes and rhizopus oryzae; the addition amount of the fermentation fungus dry fungus powder is 2-10 times of the mass of the fructo-oligosaccharide; the fermentation is carried out for 3-6 days at the temperature of 23-28 ℃;
The secondary drying in the step (4) is that the banana peel fermented product is dried for 10-30min at 35-45 ℃ and 2-4min at 90-100 ℃; the soaking liquid in the step (4) is obtained by adding 3-5 times of sterile water into the banana peel fermentation liquid phase obtained in the step (3); the mass ratio of the banana peel to the soaking liquid is 1:5-9, the soaking temperature is room temperature, the soaking time is 10-20min, and the banana peel wet particles are filtered out after the soaking is finished;
the mass ratio of the banana peel fermented product liquid phase to the water to the konjak gum in the step (7) is 30-50:10-40:2-9; the step (7) specifically comprises: mixing banana peel fermented product liquid phase with water and konjac glucomannan, heating to 70-90deg.C, and stirring for 10-30min.
2. A method for preparing the banana peel jelly according to claim 1, which is characterized in that: the method comprises the following steps:
(1) Drying banana peel;
(2) Fermenting the dried banana peel to obtain banana peel fermented product;
(3) Taking banana peel fermentation products for solid-liquid separation to obtain banana peel fermentation product solid phase and banana peel fermentation product liquid phase;
(4) Taking banana peel fermentation products for secondary drying to obtain fermentation dried banana peel; soaking the dried banana peel in a soaking solution to obtain wet banana peel granules;
(5) Drying banana peel fermented product, and pulverizing to obtain banana peel fermented product dry powder;
(6) Taking wet banana peel grains, banana peel fermented solid phase and banana peel fermented dry powder, and uniformly mixing to obtain a solid phase mixture;
(7) Taking banana peel fermentation liquid phase, adding water and konjac gum to prepare gel;
(8) Adding a gel into the solid phase mixture obtained in the step (6) under the condition of constant temperature stirring, carrying out ultrasonic oscillation, and cooling to room temperature;
The fermentation in the step (2) specifically comprises the following steps: adding sterilized water, sucrose, fructo-oligosaccharide and zymocyte into dried banana peel, mixing, fermenting; the mass ratio of the dried banana peel to the sterile water to the sucrose to the fructo-oligosaccharide is 10-20:100-3000:0.5-3:1-5;
The zymophyte in the step (2) comprises one or two of saccharomycetes and rhizopus oryzae; the addition amount of the fermentation fungus dry fungus powder is 2-10 times of the mass of the fructo-oligosaccharide; the fermentation is carried out for 3-6 days at the temperature of 23-28 ℃;
The secondary drying in the step (4) is that the banana peel fermented product is dried for 10-30min at 35-45 ℃ and 2-4min at 90-100 ℃; the soaking liquid in the step (4) is obtained by adding 3-5 times of sterile water into the banana peel fermentation liquid phase obtained in the step (3); the mass ratio of the banana peel to the soaking liquid is 1:5-9, the soaking temperature is room temperature, the soaking time is 10-20min, and the banana peel wet particles are filtered out after the soaking is finished;
the mass ratio of the banana peel fermented product liquid phase to the water to the konjak gum in the step (7) is 30-50:10-40:2-9; the step (7) specifically comprises: mixing banana peel fermented product liquid phase with water and konjac glucomannan, heating to 70-90deg.C, and stirring for 10-30min.
3. The method for preparing banana peel jelly according to claim 2, wherein: cutting banana peel in the step (1) before drying, wherein the grain size is 2-8mm; and (3) drying in the step (1) under the condition of 75-90 ℃ for 10-30min and 40-50 ℃ until the water content is 25-30%.
4. The method for preparing banana peel jelly according to claim 2, wherein: and (3) solid-liquid separation, namely mechanically stirring for 10-20min, and filtering and separating a solid phase and a liquid phase, wherein the liquid phase is a suspension system and contains solid substances.
5. The method for preparing banana peel jelly according to claim 2, wherein: the step (5) is that the temperature is 100-120 ℃ and the time is 10-30min, and the powder is crushed and then is sieved by a 200-mesh sieve; the mass ratio of the banana peel wet granules to the banana peel fermented solid phase to the banana peel fermented dry powder in the step (6) is 10-20:3-7:2-5.
6. The method for preparing banana peel jelly according to claim 2, wherein: the constant temperature in the step (8) is 70-90 ℃, and the mass ratio of the gel to the solid phase mixture is 10-30:5-17.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942371A (en) * 2016-05-13 2016-09-21 何雪华 Tangerine flesh and dried tangerine peel jelly and making method thereof
CN107495249A (en) * 2017-09-05 2017-12-22 长垣烹饪职业技术学院 A kind of banana skin jelly and preparation method thereof
CN108719899A (en) * 2018-04-25 2018-11-02 浦江县泰如食品科技有限公司 A kind of orange peel jelly and preparation method thereof
CN108851056A (en) * 2018-07-09 2018-11-23 安徽衣露士生物科技有限公司 A kind of method of banana skin ferment fermentation
CN111500656A (en) * 2020-04-14 2020-08-07 广西农业职业技术学院 Method for extracting low-molecular-weight pectin from banana peel

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942371A (en) * 2016-05-13 2016-09-21 何雪华 Tangerine flesh and dried tangerine peel jelly and making method thereof
CN107495249A (en) * 2017-09-05 2017-12-22 长垣烹饪职业技术学院 A kind of banana skin jelly and preparation method thereof
CN108719899A (en) * 2018-04-25 2018-11-02 浦江县泰如食品科技有限公司 A kind of orange peel jelly and preparation method thereof
CN108851056A (en) * 2018-07-09 2018-11-23 安徽衣露士生物科技有限公司 A kind of method of banana skin ferment fermentation
CN111500656A (en) * 2020-04-14 2020-08-07 广西农业职业技术学院 Method for extracting low-molecular-weight pectin from banana peel

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