CN114668120A - Preparation method of whole banana powder - Google Patents
Preparation method of whole banana powder Download PDFInfo
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- CN114668120A CN114668120A CN202210294888.9A CN202210294888A CN114668120A CN 114668120 A CN114668120 A CN 114668120A CN 202210294888 A CN202210294888 A CN 202210294888A CN 114668120 A CN114668120 A CN 114668120A
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 89
- 239000000843 powder Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 107
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 11
- 235000005273 Canna coccinea Nutrition 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 244000292211 Canna coccinea Species 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 241000234587 Canna Species 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 7
- 238000011161 development Methods 0.000 abstract description 4
- 235000021015 bananas Nutrition 0.000 description 18
- 235000013312 flour Nutrition 0.000 description 16
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000008242 dietary patterns Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
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- 208000017667 Chronic Disease Diseases 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- 235000003805 Musa ABB Group Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000010675 chips/crisps Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
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- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of banana whole powder. Selecting canna edulis No. 1, when the soluble solid content of the banana pulp reaches 10-22%, cleaning the banana surface with water, peeling, taking the banana pulp, slicing, cooking, drying after cooking, grinding into powder, and preparing the banana whole powder. The banana whole powder prepared by the invention well makes up the problems that the green banana powder has no flavor and the ripe banana powder has high sugar content, changes the current situation that banana products in the current market are rare, opens up a new path of a banana deep processing mode, drives the development of banana industry and has huge social and economic benefits.
Description
The technical field is as follows:
the invention belongs to the field of food, and particularly relates to a preparation method of banana whole powder.
Background art:
the bananas are the fruits with the largest trade quantity of fresh fruits in the world, are also important economic crops in south China, are the fifth-largest food crops in the world, and have extremely high economic value. The annual production of bananas in China exceeds 1100 million tons, more than 90 percent of bananas are used for fresh food, the deep processing rate of bananas in 2019 in China is only 4.9 percent, and the banana deep processing method is a weak link for development of banana industry and is behind other fruits in processing, development and utilization. The banana fruits are not storage-resistant and easy to deteriorate, and the situation of 'fruit hurting farmers' is easy to occur in the peak harvest season. Under the background of continuous increase of banana consumption, the further processing and comprehensive utilization of bananas are imperative.
The banana powder is a convenient food prepared by grinding fresh bananas into powder through technical processing. Banana powder has been widely used in infant formulas as one of the ingredients for maintaining the health of infants since the beginning of the 1900 s. Because of the nutritional characteristics of banana powder, it has a certain therapeutic effect on dyspepsia, and is also known as a health food for children and the elderly. In recent years, the overweight and obesity rate of residents is increased rapidly, and the prevalence rate of chronic diseases such as hypertension and diabetes is also increased obviously and rapidly because the dietary pattern is unreasonable and the improvement of the dietary pattern is urgent, and the banana whole flour is helpful for solving the problems.
There are two types of banana powder processed products internationally, one is a starch-rich product processed by taking green bananas as raw materials, and the other is a banana powder product processed by taking mature bananas as raw materials. After the common fresh banana is ripe, the pulp has high sugar content and high viscosity, and the banana powder is easy to be dried incompletely and caked, so that the preparation of the banana powder has higher requirements on raw materials and a production process.
The banana variety 'canna No. 1' as a staple food bred by the research of fruit trees of Guangdong province agricultural academy of sciences, has the yield per mu of more than 5000 jin, orange yellow pulp and rich carotenoid and resistant starch, is suitable for processing foods such as banana powder, banana chips, jam, infant food, meal replacement and the like, and has the functions of promoting the health of intestinal flora and enhancing the immunity. The banana powder is used as a raw material to produce the banana whole powder, and a proper preparation method is matched, so that the problems that cooked bananas are difficult to feed and easy to stick to walls due to high sugar content can be avoided, and the storage and transportation costs after picking can be saved. The production of the banana whole powder not only improves the added value of banana products, but also enriches the food types, and has very high economic value.
The invention content is as follows:
the invention aims to provide a preparation method of banana whole flour, the banana whole flour prepared by the method is light yellow, has a loose structure, high stability and good rehydration property, keeps higher cellulose and hemicellulose contents, well keeps the contents of protein and amino acid in the banana whole flour, can recover nutrition, flavor and taste after rehydration, and has strong banana fragrance.
The preparation method of the banana whole powder comprises the following steps:
selecting canna edulis No. 1, when the soluble solid content of the banana pulp reaches 10-22%, cleaning the banana surface with water, peeling, taking the banana pulp, slicing, cooking, drying after cooking, grinding into powder, and preparing the banana whole powder.
Preferably, the selection of the canna 1 is to select the green canna 1 fruit for ripening.
Preferably, when the content of the soluble solid matter to be pulped reaches 10-22%, the content of the soluble solid matter to be pulped reaches 15%.
Preferably, the slices are slices cut to a thickness of 7 mm.
Preferably, the cooking is to spread the banana slices on a food steamer and to cook for 9-11min after the water is boiled. Further preferably steaming for 10 min.
Preferably, the drying is carried out at 50-55 ℃ until the banana chips are completely dried.
Preferably, the grinding is carried out by fully grinding with a grinder and sieving with a 100-mesh sieve.
At present, bananas in China are mainly eaten in fresh food, processed products of the bananas mainly comprise banana jam, dried fruits and the like, the production process is aged, the products are single, and the banana jam is not suitable for diversified demands of the market. In the prior art, fresh bananas are used for preparing banana powder, but the yield and the quality of the product cannot be guaranteed due to the problems of browning, high sugar content, high viscosity and the like. Aiming at the problem, the new banana variety 'canna No. 1' bred by the research institute of fruit trees of academy of agricultural sciences in Guangdong province is used as a material, fruits with proper maturity are selected, and a proper preparation method is adopted, so that the banana has certain banana flavor on the basis that the nutrient substances in the bananas are reserved to the greatest extent. The banana whole powder prepared by the invention well makes up the problems that the green banana powder has no flavor and the ripe banana powder has high sugar content, changes the current situation that banana products in the current market are rare, opens up a new path of a banana deep processing mode, drives the development of banana industry and has huge social and economic benefits.
Drawings
FIG. 1 is the effect of the steaming treatment on the rehydration capacity of whole banana flour;
FIG. 2 is the effect of cooking treatment on cellulose in whole banana flour;
FIG. 3 is the effect of cooking treatment on hemicellulose in whole banana flour.
Detailed Description
The following examples are further illustrative of the present invention and are not intended to be limiting thereof.
Example 1:
firstly, an experimental method:
a preparation method of banana whole powder comprises the following steps:
(1) selecting green and ripe banana No. 1 fruits for ripening, measuring the soluble solid content of the pulp by using a handheld sugar measuring instrument every day, taking bananas with the soluble solid content of 10%, 15%, 18% and 22%, and cleaning the surfaces of the bananas with water;
(2) peeling banana, taking pulp, and cutting into slices with the thickness of about 7 mm;
(3) and (3) cooking: the banana slices are spread on the food steamer in a flat way, can be properly overlapped, but are not easy to be excessive. Steaming for 10min after water is boiled, and taking the un-steamed product as a control;
(4) drying the cooked banana slices by air blowing at the drying temperature of 50-55 ℃ until the banana slices are completely dried;
(5) fully grinding and crushing by a mechanical grinder, sieving by a 100-mesh sieve, and taking sieved powder;
(6) packaging the powder to obtain banana whole powder finished product, wherein the packaging can adopt 25 g/bag, and the aluminum foil bag is sealed and packaged.
Second, experimental results
The banana is cooked at high temperature, so that the browning reaction of the banana is blocked, the starch is gelatinized, and the prepared banana flour is light yellow, loose in structure, high in stability and good in rehydration property. As shown in figure 1, the whole banana flour produced from cooked bananas has higher rehydration capacity than uncooked bananas, and the rehydration capacity is maximized at a banana soluble solids level of 15%. Generally speaking, the better the rehydration capability, the higher the sensory score of the whole banana flour, so the whole banana flour made by cooking bananas with the soluble solid content of 15% better meets the edible requirements and is more easily accepted by consumers. Cellulose is one of essential nutrients for human body, and a large amount of cellulose can stimulate intestinal tract to accelerate peristalsis, adsorb cholesterol, accelerate excretion of cholesterol, and prevent and relieve constipation. As shown in fig. 2 and 3, the cooked bananas not only retain high cellulose and hemicellulose contents, but also are the best choice for making whole banana flour with a soluble solid content of 15%. The nutrient substances in the prepared banana whole flour are analyzed, and as shown in the table 1, the semi-ripe banana fruits are used for preparing the whole flour, so that the whole flour also contains a certain amount of sugar under the condition of retaining most of starch, and the taste and the flavor of the product are increased. The melting point of the amino acid is over 200 ℃, the composition of the protein and the type of the amino acid are not changed at high temperature generally, and the process of over 200 ℃ is not adopted in the invention, so that the content of the protein and the amino acid in the whole banana powder is well kept, the nutrition, the flavor and the taste of the whole banana powder can be recovered after rehydration, and the banana flavor is strong.
TABLE 1 content of various nutritional ingredients in Whole banana flour
Claims (8)
1. A preparation method of banana whole powder is characterized by comprising the following steps:
selecting canna edulis No. 1, when the soluble solid content of the banana pulp reaches 10-22%, cleaning the banana surface with water, peeling, taking the banana pulp, slicing, cooking, drying after cooking, grinding into powder, and preparing the banana whole powder.
2. The method for making food according to claim 1, wherein the selection of canna No. 1 is to select a green-ripe canna No. 1 fruit for ripening.
3. The method according to claim 1 or 2, wherein the soluble solids content of the pulp is 10-22% or 15%.
4. The method of claim 1, wherein the cut pieces are sheets cut to a thickness of 7 mm.
5. The method of claim 1, wherein the cooking step comprises spreading the sliced banana on a food steamer, and cooking the sliced banana in the pot for 9-11min after the water is boiled.
6. The method of claim 5, wherein the steaming is carried out for 10 min.
7. The method of claim 1, wherein the drying is performed at 50-55 ℃ until the banana chips are completely dried.
8. The method of claim 1, wherein the grinding is performed by grinding with a grinder and sieving with a 100 mesh sieve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210294888.9A CN114668120B (en) | 2022-03-23 | 2022-03-23 | Method for preparing banana whole powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210294888.9A CN114668120B (en) | 2022-03-23 | 2022-03-23 | Method for preparing banana whole powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114668120A true CN114668120A (en) | 2022-06-28 |
| CN114668120B CN114668120B (en) | 2023-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210294888.9A Active CN114668120B (en) | 2022-03-23 | 2022-03-23 | Method for preparing banana whole powder |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB191508371A (en) * | 1915-06-05 | 1916-05-25 | Christian Albert Jensen | Improvements in the Preparation of Banana Flour or Powder and of a Food from Banana and Milk. |
| GB470509A (en) * | 1935-11-28 | 1937-08-17 | Vitabana Sa | Improved process for the preparation of banana flour |
| CN1432293A (en) * | 2002-01-11 | 2003-07-30 | 北京山宝新技术开发中心 | Technological process of producing banana powder |
| CN101467640A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted fruits banana powder and method for producing the same |
| CN103284030A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana paste from complete banana fruit |
| CN107494703A (en) * | 2017-07-27 | 2017-12-22 | 宁国市茂盛食品有限公司 | A kind of processing method for improving dehydration asparagus rehydration |
| CN108450833A (en) * | 2018-02-11 | 2018-08-28 | 钦州学院 | A kind of production method of full fruit banaina |
-
2022
- 2022-03-23 CN CN202210294888.9A patent/CN114668120B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB191508371A (en) * | 1915-06-05 | 1916-05-25 | Christian Albert Jensen | Improvements in the Preparation of Banana Flour or Powder and of a Food from Banana and Milk. |
| GB470509A (en) * | 1935-11-28 | 1937-08-17 | Vitabana Sa | Improved process for the preparation of banana flour |
| CN1432293A (en) * | 2002-01-11 | 2003-07-30 | 北京山宝新技术开发中心 | Technological process of producing banana powder |
| CN101467640A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted fruits banana powder and method for producing the same |
| CN103284030A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana paste from complete banana fruit |
| CN107494703A (en) * | 2017-07-27 | 2017-12-22 | 宁国市茂盛食品有限公司 | A kind of processing method for improving dehydration asparagus rehydration |
| CN108450833A (en) * | 2018-02-11 | 2018-08-28 | 钦州学院 | A kind of production method of full fruit banaina |
Non-Patent Citations (2)
| Title |
|---|
| 傅金凤等: ""特色香蕉类型‘美食蕉’品种果肉中淀粉与矿物质在后熟期的变化"", 《食品科学》, vol. 42, no. 1, pages 86 - 92 * |
| 赖长鸿等: "香蕉成熟度对香蕉粉中营养成分及功能特性的影响", 食品科技, vol. 41, no. 07, pages 92 - 96 * |
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| Publication number | Publication date |
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| CN114668120B (en) | 2023-12-15 |
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