CN114668120B - Method for preparing banana whole powder - Google Patents
Method for preparing banana whole powder Download PDFInfo
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- CN114668120B CN114668120B CN202210294888.9A CN202210294888A CN114668120B CN 114668120 B CN114668120 B CN 114668120B CN 202210294888 A CN202210294888 A CN 202210294888A CN 114668120 B CN114668120 B CN 114668120B
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 76
- 239000000843 powder Substances 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title abstract description 6
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 97
- 239000007787 solid Substances 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 3
- 235000008697 Cannabis sativa Nutrition 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 3
- 235000005273 Canna coccinea Nutrition 0.000 claims 2
- 240000008555 Canna flaccida Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000021015 bananas Nutrition 0.000 description 21
- 235000013305 food Nutrition 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 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
- 230000000694 effects Effects 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000008569 process 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
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 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
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000295 complement effect Effects 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
- 230000003203 everyday effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 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
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
Abstract
The invention discloses a method for preparing banana whole powder. Selecting Cannabis sativa No. 1, when the content of soluble solids in the pulp reaches 10-22%, washing the surface of the banana with water, peeling to obtain pulp, slicing, steaming, drying after steaming, grinding into powder, and obtaining the banana whole powder. The banana powder prepared by the invention well compensates the problems that the green banana powder has no flavor and the sugar content of the mature banana powder is high, 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
Technical field:
the invention belongs to the field of foods, and particularly relates to a preparation method of banana whole powder.
The background technology is as follows:
bananas are fruits with the largest world fresh fruit trade amount, are also important cash crops in the south of China, are fifth-sized food crops in the world, and have extremely high economic value. The annual bananas produced in China is over 1100 ten thousand tons, more than 90 percent of the bananas are used for fresh food, the deep processing rate of the bananas in 2019 China is only 4.9 percent, and the processing, development and utilization of the bananas are behind compared with other fruits, so that the bananas are weak links in the development of the banana industry. The banana fruits are not storage-resistant and easy to deteriorate, and the condition of 'base fruits and hurting farmers' easily occurs in the harvest season. Under the background of continuous increase of banana consumption, the advanced processing and comprehensive utilization of bananas are imperative.
The banana powder is instant food prepared with fresh banana and through technological process and grinding into powder. 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 nutrition characteristic of banana powder, the banana powder has a certain treatment effect on dyspepsia and is also known as a health food for children and old people. In recent years, the overweight and obesity rate of residents is rapidly increased, and the prevalence rate of chronic diseases such as hypertension, diabetes mellitus and the like is obviously accelerated to increase, because the dietary structure is unreasonable, the improvement of the dietary structure is urgent, and the banana whole powder is helpful for solving the problems.
There are two international types of banana powder processed products, one is a starch-rich product processed from green bananas and the other is a banana powder product processed from ripe bananas. After the common fresh bananas are ripe, the pulp has high sugar content and high viscosity, and the banana powder is easy to dry and block incompletely, so that the preparation of the banana powder has high requirements on raw materials and production processes.
The new main food banana variety named Cantonese No. 1, which is bred by the fruit tree institute of the agricultural academy of Cantonese province, has the mu yield of over 5000 jin, orange pulp, and is rich in carotenoid and resistant starch, is suitable for processing banana powder, banana chips, jam, infant complementary food, meal replacement and other foods, and has the functions of promoting the health of intestinal flora and enhancing immunity. The banana powder is produced by using the variety as a raw material and matching with a proper preparation method, so that the problems of difficult feeding, easy wall sticking and the like caused by high sugar content of cooked bananas can be avoided, and the cost of post-harvest storage, transportation and the like can be saved. The production of the banana powder not only improves the added value of banana products, but also enriches the variety of foods, and has very high economic value.
The invention comprises the following steps:
the invention aims to provide a preparation method of banana whole powder, which is light yellow, loose in structure, high in stability, good in rehydration, high in cellulose and hemicellulose content, good in protein and amino acid content in the banana whole powder, and rich in banana fragrance, and can restore nutrition, flavor and taste after rehydration.
The preparation method of the banana whole powder comprises the following steps:
selecting Cannabis sativa No. 1, when the content of soluble solids in the pulp reaches 10-22%, washing the surface of the banana with water, peeling to obtain pulp, slicing, steaming, drying after steaming, grinding into powder, and obtaining the banana whole powder.
Preferably, the selecting of the Canada No. 1 is to select the green and ripe Canada No. 1 fruit for ripening.
Preferably, the content of the soluble solid in the pulp reaches 10-22%, and the content of the soluble solid in the pulp reaches 15%.
Preferably, the slices are 7mm thick slices.
Preferably, the cooking is to spread the banana slices on a steamer, and put the banana slices into a pot to be steamed for 9-11min after water is boiled. Further preferably, the mixture is steamed for 10min.
Preferably, the drying is at 50-55deg.C until the banana chip is completely dried.
Preferably, the grinding into powder is carried out by fully grinding by a grinder and sieving by a 100-mesh sieve.
At present, bananas in China mainly take fresh food, processed products of the bananas mainly comprise banana jam, dried fruits and the like, the production process is aged, the product is single, and the bananas are not suitable for diversified demands of markets. Previously, people use fresh bananas to prepare banana powder, but the yield and 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 invention uses the new banana variety 'Canada No. 1' bred by the fruit tree institute of the Guangdong agricultural academy of sciences as a material, selects fruits with proper maturity, and adopts a proper preparation method to keep the nutrition matters in the bananas to the greatest extent and also has certain banana flavor. The banana powder prepared by the invention well compensates the problems that the green banana powder has no flavor and the sugar content of the mature banana powder is high, 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 a cooking process on the rehydration ability of banana whole meal;
FIG. 2 is the effect of cooking treatment on cellulose in banana meal;
fig. 3 is the effect of the cooking treatment on hemicellulose in banana meal.
Detailed Description
The following examples are further illustrative of the invention and are not intended to be limiting thereof.
Example 1:
1. the experimental method comprises the following steps:
a preparation method of banana whole powder comprises the following steps:
(1) Ripening the green and ripe fruit of Canada No. 1, measuring the content of soluble solids in pulp by a handheld sugar meter every day, taking bananas with the content of soluble solids reaching 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 paved on the food steamer, so that the banana slices can be properly overlapped, but are not easy to excessively overlap. Steaming for 10min until the water is completely cooked, and taking uncooked water as control;
(4) Drying the steamed banana slices by air blast at 50-55deg.C until the banana slices are completely dried;
(5) Fully grinding and crushing by a mechanical grinder, sieving with a 100-mesh sieve, and taking and sieving with powder;
(6) The banana whole powder finished product can be obtained after the powder is packaged, and the packaging can be sealed and packaged by adopting a 25 g/bag and an aluminum foil bag.
2. Experimental results
According to the invention, the banana is steamed at high temperature, the browning reaction of the banana is blocked, the starch is gelatinized, and the prepared banana whole powder is light yellow, loose in structure, high in stability and good in rehydration. As shown in fig. 1, the banana whole meal prepared from the steamed bananas has a higher rehydration ability than the uncooked bananas, and the rehydration ability is maximized when the banana soluble solids content is 15%. Generally, the better the rehydration capability is, the higher the sensory score of the whole powder is, so that the banana powder prepared by cooking bananas with the soluble solid content of 15% is more in line with the edible requirement and is more easily accepted by consumers. Cellulose not only is one of nutrients necessary for human body, but also a large amount of cellulose can stimulate intestinal peristalsis, adsorb cholesterol, accelerate excretion of cholesterol, and prevent and relieve constipation. As shown in fig. 2 and 3, the steamed bananas not only retain high cellulose and hemicellulose contents, but also preferably select the banana-made whole flour with a soluble solids content of 15%. The nutritional substances in the prepared banana whole powder are analyzed, and as shown in table 1, the prepared whole powder disclosed by the invention uses semi-mature banana fruits, and also contains certain sugar under the condition that most starch is reserved, so that the mouthfeel and the flavor of the product are improved. The melting point of the amino acid exceeds 200 ℃, the composition of the protein and the type of the amino acid are not changed at high temperature generally, and the process at 200 ℃ is not adopted in the invention, so that the content of the protein and the amino acid in the banana whole powder is well reserved, the banana whole powder can recover nutrition, flavor and taste after rehydration, and the banana flavor is rich.
Table 1 content of various nutritional ingredients in banana powder
Claims (5)
1. An application of pulp soluble solid content and cooking technology in improving rehydration capability of banana whole meal is characterized by comprising the following steps:
selecting Cannabis sativa No. 1, washing banana surface with water when the content of soluble solid in pulp reaches 15%, peeling to obtain pulp, slicing, steaming for 10min, drying, and grinding into powder to obtain banana powder.
2. The use of claim 1, wherein selecting "canna No. 1" is selecting a green ripe "canna No. 1" fruit for ripening.
3. The use according to claim 1, wherein the slices are 7mm thick slices.
4. Use according to claim 1, wherein the drying is at 50-55 ℃ until the banana chip is completely dried.
5. The use according to claim 1, wherein the grinding to powder is by full 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 CN114668120A (en) | 2022-06-28 |
| CN114668120B true CN114668120B (en) | 2023-12-15 |
Family
ID=82075021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210294888.9A Active CN114668120B (en) | 2022-03-23 | 2022-03-23 | Method for preparing banana whole powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114668120B (en) |
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 |
|---|
| "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";傅金凤等;《食品科学》;第42卷(第1期);第86-92页 * |
| 香蕉成熟度对香蕉粉中营养成分及功能特性的影响;赖长鸿等;食品科技;第41卷(第07期);第92-96页 * |
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| Publication number | Publication date |
|---|---|
| CN114668120A (en) | 2022-06-28 |
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