CN1180705C - Technological process of producing banana powder - Google Patents
Technological process of producing banana powder Download PDFInfo
- Publication number
- CN1180705C CN1180705C CNB021003386A CN02100338A CN1180705C CN 1180705 C CN1180705 C CN 1180705C CN B021003386 A CNB021003386 A CN B021003386A CN 02100338 A CN02100338 A CN 02100338A CN 1180705 C CN1180705 C CN 1180705C
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- drying
- banana
- fluidized bed
- high pressure
- banaina
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Abstract
The present invention relates to a technical process for producing pure banana powder by a spray drying method. Banana flesh is processed by thermal enzyme killing, color stabilization, pectin processing, high velocity shearing and emulsification and secondary homogenization, and is dried in the mode of spraying under high pressure; the drying is completed by high pressure spraying, a fixed fluidized bed and a vibrated fluidized bed in sequence, the initial inlet air temperature is from 150 to 190 DEG C, the outlet air temperature is from 70 to 90 DEG C, and the wind temperatures of the fixed fluidized bed and the vibrated fluidized bed are from 70 to 90 DEG C. No other filling agents are added except a color stabilizer and a dispersing agent in banana fruit pulp. After an anticaking agent is added in the banana powder prepared in this way, the pure banana powder has the advantages of the primary color and odor keeping of the banana flesh, good fluidity, good rehydration, easy storage and transportation, etc.
Description
The present invention relates to produce the technical matters of pure banaina with spray drying process.
Banana is a transition type fruit, and it is rotten to go bad under the normal temperature after plucking, and is difficult to long preservation, therefore all can cause very big loss every year.Being processed into banaina is important measures that solve banana storing and reprocessing.It is convenient that banaina is easy to preserve, transports, uses, and can be widely used in local flavor milk powder, ice cream, soymilk, beverage, cake or other food.Because contain more rich pectin, carbohydrate in the banana, viscosity is big, softening point is low, become quite difficulty of powder.Again because very easily brown stain in the process makes the banana flouring technology be difficult to realize suitability for industrialized production.
Have the report of banaina in recent years abroad, production technology has freezing and sublimation method, cylinder drying and spray drying process.It is too high to utilize the freezing and sublimation method to produce the banaina cost, is difficult to large-scale industrial production.The banaina that roller drying and spray drying process are produced has mostly added 20%～50% dextrin, soluble starch or other fillers in order to reach the powder delivery purpose, and the banaina that produces as California, USA contains maltodextrin 20%.In drying process with atomizing, do not add materials such as dextrin starch, difficulty appears owing to reasons such as sticking wall, coking make suitability for industrialized production.Technical matters involved in the present invention is exactly not add dextrin starch or other filler can make the suitability for industrialized production of the pure powder of banana reach desirable effect.
In the technical matters involved in the present invention, adopt three grades of spray drying devices to carry out drying, one-level is dry to be press atomization, and EAT is 150～190 ℃, and leaving air temp is 80～90 ℃, and feed pressure is 3～12Mpa; Secondary drying is fixed fluidized bed drying, 70～90 ℃ of EATs; Three-stage drying is a vibra fluidized bed drying, and EAT is 70～90 ℃.But this technology continuous industry production.
In the technical matters involved in the present invention, after the ripe banana peeling, pulp is used 0.05% NaHSO immediately
3Solution color protection is heated to 95 ℃ of insulations blanching in 5 minutes then rapidly and kills enzyme in boiling water, cooling can make product keep the color of pulp rapidly then.
In the technical matters involved in the present invention, the pulp mixture of protecting look is pulverized with the high speed shear mulser, adds 0.2% dispersant, uses high pressure homogenizer twice of 20Mpa left and right sides homogeneous then, guarantee that the banana seed by levigate, makes mixed serum reach 17%～19% concentration.
In the technical matters involved in the present invention, except color stabilizer and dispersant, do not add other inserts in the banana pulp slurries.Certainly also can add 15%～35% maltodextrin, white dextrin, sucrose or glucose as filler, to produce the product of different purposes.
In the technical matters involved in the present invention, the fine particulate banaina that obtains can add suitable anticaking agent and antioxidant, is beneficial to preserve and use.Anticaking agent comprises food additives such as microcrystalline cellulose, silica, tricalcium phosphate.
The present invention relates to produce the method for pure banaina, it is characterized in that: fresh banana is accelerated the ripening, peeling, pulp drops into immediately in 0.05% solution of sodium bisulfite and soaks 5min, deactivation 5min in 95 ℃ of hot water then, ratio of water to material 20: 100 is cooled to room temperature rapidly, stir carefully with high speed shear formula mulser, add dispersant, use high pressure homogenizer homogeneous twice then, for the first time more than the 22Mpa, 18～20Mpa for the second time, adopt three grades of spray drying process to carry out powder process then, the one-level drying is a pressure spray dryer, 150～190 ℃ of EATs, 80～90 ℃ of leaving air temps, feed pressure 3～12Mpa; Secondary drying is fixed fluidized bed drying, 70～90 ℃ of EATs; Three-stage drying is a vibra fluidized bed drying, and EAT is 70～90 ℃.Fine particulate banaina milk yellow has the former pulp fragrance of banana, laxity and mobile, rehydration is all good, water content≤4%.Banaina can be preserved more than 18 months after evenly sneaking into 0.5～0.8% anticaking agent and antioxidant.
Embodiment 1: pure banana pulp 100kg, protect look with 0.05% niter cake after, be added in the 20kg boiling water, do not stop to stir with the indirect steam heating rapidly, make temperature rise to 95 ℃, and insulation 5min.Cool 50 ℃ rapidly with cold water then.Shear 5min with high speed shear formula mulser, the adding dispersant is an amount of, uses high pressure homogenizer homogeneous twice then, and pressure is 22Mpa for the first time, for the second time 20Mpa.The slurries that homogeneous is good carry out drying, one-level drying pressure 6Mpa, 170 ℃ of EATs, 85 ℃ of leaving air temps with 150 types, three stage pressure formula spray dryers; 80 ℃ of secondary drying air intakes, 85 ℃ of three-stage drying hot blast section temperature, 35 ℃ of cold wind section temperature.The fine particulate banaina that receives adds 0.5%SiO
2As anticaking agent, pack, the product milk yellow has banana fragrance, and flowability, laxity and rehydration are all good.
Embodiment 2: banana pulp 100kg, carry out pre-treatment with embodiment 1, and the slurries after the shearing add 11kg sucrose, make it to dissolve fully and mix, and abundant then homogeneous carries out three-stage drying.Feed concentration is 29%, and the dry EAT of one-level is 180 ℃, 82 ℃ of leaving air temps; 80 ℃ of secondary drying air intakes; Three-stage drying is 78 ℃.Products obtained therefrom is the bigger particle of proportion, contains banana figs material about 65%.This product instant capacity is fine.
Claims (1)
1. method of producing pure banaina, it is characterized in that: fresh banana is accelerated the ripening, peeling, pulp drops into immediately in 0.05% solution of sodium bisulfite and soaks 5min, deactivation 5min in 95 ℃ of hot water then, ratio of water to material 20: 100 is cooled to room temperature rapidly, stir carefully with high speed shear formula mulser, add dispersant, use high pressure homogenizer homogeneous twice then, for the first time more than the 22Mpa, 18～20Mpa for the second time, adopt three grades of spray drying process to carry out powder process then, the one-level drying is a pressure spray dryer, 150～190 ℃ of EATs, 80～90 ℃ of leaving air temps, feed pressure 3～12Mpa; Secondary drying is fixed fluidized bed drying, 70～90 ℃ of EATs; Three-stage drying is a vibra fluidized bed drying, and EAT is 70～90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021003386A CN1180705C (en) | 2002-01-11 | 2002-01-11 | Technological process of producing banana powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021003386A CN1180705C (en) | 2002-01-11 | 2002-01-11 | Technological process of producing banana powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1432293A CN1432293A (en) | 2003-07-30 |
| CN1180705C true CN1180705C (en) | 2004-12-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021003386A Expired - Fee Related CN1180705C (en) | 2002-01-11 | 2002-01-11 | Technological process of producing banana powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN1180705C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AP1617A (en) * | 2005-04-25 | 2006-05-24 | Muranga Florence Isabirye | Process for preparation of raw matooke (banana) flour |
| CN101283789B (en) * | 2008-05-27 | 2011-12-28 | 华南农业大学 | Preparation method of banana natural resistance starch |
| US20140377446A1 (en) * | 2012-01-11 | 2014-12-25 | Columbia Phyto Technology, Llc | Dehydrated plant-derived products and methods for making the same |
| CN109170657A (en) * | 2018-07-24 | 2019-01-11 | 天峨县平昌生态农业有限公司 | A kind of preparation process of banaina |
| CN111631366A (en) * | 2020-06-04 | 2020-09-08 | 广东金海润生物科技有限公司 | Banana raw stock, banana pure powder and preparation method thereof |
| CN114668120B (en) * | 2022-03-23 | 2023-12-15 | 广东省农业科学院果树研究所 | Method for preparing banana whole powder |
-
2002
- 2002-01-11 CN CNB021003386A patent/CN1180705C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1432293A (en) | 2003-07-30 |
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Effective date of registration: 20180316 Address after: 101399 2 floors, 2 floors, 208 rooms, No. 85, No. 9 East Street, Batu village, north stone trough, Beijing Patentee after: Beijing landscape ecological technology research center Address before: 100101 Beijing city Chaoyang District Datun Road No. 3 Patentee before: Shanbao New Tech. Development Centre, Beijing |
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Granted publication date: 20041222 Termination date: 20190111 |
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