CN1385099A - Brown stain prevention technology in deeply-processing banana - Google Patents
Brown stain prevention technology in deeply-processing banana Download PDFInfo
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- CN1385099A CN1385099A CN02118217A CN02118217A CN1385099A CN 1385099 A CN1385099 A CN 1385099A CN 02118217 A CN02118217 A CN 02118217A CN 02118217 A CN02118217 A CN 02118217A CN 1385099 A CN1385099 A CN 1385099A
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- banana
- enzyme
- brown stain
- stain prevention
- prevention technology
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Abstract
The anti-browning stain technology in the course of deeply-processing banana includes the following steps: cleaning, peeling, soaking, pulping and killing enzyme is superheated vapour, grinding and filtering, blending, spray-drying, packaging and obtaining finished product. The above-mentioned pulping and enzyme-killing step is characterized by that under the condition of vacuum 500-600 mm/Hg column the banana is heated, pulverized or sliced, then enzyme-killed by means of enzyme-killing machine at 85 deg.C-90 deg.C so as to can prevent banana from browing.
Description
The present invention relates to banana food processing and production technical field.
Banana belongs to tropical fruit (tree), and Guangdong, Guangxi, Fujian, Hainan are the ground that abounds with of banana, and summer, autumn are main harvest time, and banana production is higher, and growth period is shorter, has become a kind of important industrial crops at present, large tracts of land kind value output.(after banana fruit was well-done, matter was tender easily mashed, should not far transport, and can not stay for a long time, and the loss that annual decayed fruit is caused is very serious, and therefore, the deep processing of banana fruit has become the big problem of food processing industry).Banana is a climacteric fruit, is rich in the pectin carbohydrate, and polyphenol tannin and each enzyme are difficult to long preservation, and transportation and sale are especially being plucked the transportation and sales difficulty, and market price fluctuation causes in a large number greatly and rots.
Brown stain prevention technology is a blank in the deep processing of banana fruit at present.
The objective of the invention is the banana fruit and under high temperature, vacuum state, carry out the deep processing brown stain prevention technology, can guarantee that the banana deep processing changes into not brown stain in banaina, crisp of banana, banana jam, banana fruit juice and the banana raw juice process.
The invention provides the brown stain prevention technology in a kind of banana deep processing in order to achieve the above object, be to clear up at banana, peeling, soak, enzyme is killed in making beating in the superheated steam, levigate filtration, allotment, spray-drying, packing, the manufacturing procedure of finished product is finished, it is characterized in that: it is in 180 ℃～200 ℃ overheated health vapor chamber that banana is handled, under vacuum 500～600 millimeter of mercury states, heat banana pulverizing or section, kill enzyme with 85 ℃～90 ℃ enzyme-removal machines again, the levigate banaina of pulling an oar again filters with 40 order gauzes, banaina after the filtration is put into and carries out the sugar-acid ratio allotment in the storage tank, and adding potassium sorbate anticorrisive agent, ratio: 14 ° of BX of pol, acid 0.3～0.5%, anticorrisive agent 0.5～1.2 gram/kilogram, banaina are placed on the dry moisture that removes in the drying machine, contain amount of moisture 〉=3%.
Embodiment: 1, the processing of banaina, with ripe banana cleaning, peeling, in de aerated water, soak to preserve and concentrate, in 180 ℃～200 ℃ overheated health vapor chamber and under 500～600 millimeter of mercury vacuum conditions, heat the pulverizing banana, kill enzyme with 85 ℃～90 ℃ enzyme-removal machines again, the back is levigate with the beater making beating, filter at 40 order gauzes, banaina after the filtration is put into and carries out the sugar-acid ratio allotment in the storage tank, and adding potassium sorbate anticorrisive agent, ratio: 14 ° of BX of pol, acid 0.3～0.5% anticorrisive agent 0.5～1.2 gram/kilogram, remove and to send after stirring in the spray dryer drying to remove moisture, water removal 〉=3%, make banana dry powder, adopt vacuum or nitrogen-filled seal bag at last, finished product.
Embodiment: 2, the processing of banana chip piece, with ripe banana cleaning, peeling, in de aerated water, soak to preserve and concentrate, in 180 ℃～200 ℃ overheated health vapor chamber and under 500～600 millimeter of mercury vacuum conditions, heat banana is cut into 1.8～2.2 millimeters sheets with slicer, with the banana chip that cuts put into soak the material altar, after send and slough moisture in the freeze drier, water content 〉=3%, re-use 80 ℃～90 ℃ vacuum 700～730 millimeter of mercury vacuum fryings of oil temperature, slough crisp surface many She grease with the centrifugation de-oiling machine, make crisp oil content less than 18%, the back is with vacuum or fill nitrogen and quantitatively pack.
Claims (4)
1, the brown stain prevention technology in the banana deep processing, procedure of processing is that enzyme, levigate filtration, allotment, spray-drying, packing, finished product are killed in making beating in banana cleaning, peeling, immersion, the superheated steam, it is characterized in that: the banana method of enzymatically treating of pull an oar in superheated steam extremely is to heat banana to pulverize or cut into slices, kill enzyme with 85 ℃～90 ℃ enzyme-removal machines again in 180 ℃～200 ℃ overheated health steam cavities, under vacuum 500～600 millimeter of mercury situations.
Brown stain prevention technology in the 2 banana deep processings according to claim 1 is characterized in that: the banaina of levigate filtration filters with 40 order gauzes.
3, the brown stain prevention technology in the banana deep processing according to claim 1, it is characterized in that: allotment is the banaina after filtering to be put into carry out the sugar-acid ratio allotment in the storage tank, and adding potassium sorbate anticorrisive agent, ratio: 14 ° of BX of pol, acid 0.3～0.5%, anticorrisive agent 0.5～1.2 gram/kilogram.
4, the brown stain prevention technology in the banana deep processing according to claim 1 is characterized in that: spray-drying is banaina to be placed in the drying machine drying remove moisture, contains amount of moisture 〉=3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02118217A CN1385099A (en) | 2002-04-25 | 2002-04-25 | Brown stain prevention technology in deeply-processing banana |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02118217A CN1385099A (en) | 2002-04-25 | 2002-04-25 | Brown stain prevention technology in deeply-processing banana |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1385099A true CN1385099A (en) | 2002-12-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02118217A Pending CN1385099A (en) | 2002-04-25 | 2002-04-25 | Brown stain prevention technology in deeply-processing banana |
Country Status (1)
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| CN (1) | CN1385099A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132724A (en) * | 2010-12-27 | 2011-07-27 | 山东营养源食品科技有限公司 | Method for restraining pericarp browning of Huangguan pears |
| CN101283789B (en) * | 2008-05-27 | 2011-12-28 | 华南农业大学 | Preparation method of banana natural resistance starch |
| CN102669593A (en) * | 2012-05-08 | 2012-09-19 | 云南省玉溪市香蕉研究所 | Method for preparing anti-browning banana pulp |
| CN106382791A (en) * | 2016-08-29 | 2017-02-08 | 陕西师范大学 | Efficient browning-inhibiting apple pomace drying method |
| CN106820172A (en) * | 2017-02-06 | 2017-06-13 | 中山火炬职业技术学院 | A kind of processing method for reducing fruit and vegetable pulping brown stain |
| WO2018018362A1 (en) * | 2016-07-25 | 2018-02-01 | 江南大学 | Preparation process for fresh apple juice |
| CN108740906A (en) * | 2018-06-13 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of preparation method of banana multielement nutrition jam |
| CN110973455A (en) * | 2019-11-28 | 2020-04-10 | 广西铂洋果业科技有限公司 | Method for preventing browning of banana pulp in high-temperature sterilization process |
| CN113907296A (en) * | 2021-10-11 | 2022-01-11 | 丁传杰 | Preparation method of anti-browning banana puree |
-
2002
- 2002-04-25 CN CN02118217A patent/CN1385099A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283789B (en) * | 2008-05-27 | 2011-12-28 | 华南农业大学 | Preparation method of banana natural resistance starch |
| CN102132724A (en) * | 2010-12-27 | 2011-07-27 | 山东营养源食品科技有限公司 | Method for restraining pericarp browning of Huangguan pears |
| CN102669593A (en) * | 2012-05-08 | 2012-09-19 | 云南省玉溪市香蕉研究所 | Method for preparing anti-browning banana pulp |
| WO2018018362A1 (en) * | 2016-07-25 | 2018-02-01 | 江南大学 | Preparation process for fresh apple juice |
| CN106382791A (en) * | 2016-08-29 | 2017-02-08 | 陕西师范大学 | Efficient browning-inhibiting apple pomace drying method |
| CN106820172A (en) * | 2017-02-06 | 2017-06-13 | 中山火炬职业技术学院 | A kind of processing method for reducing fruit and vegetable pulping brown stain |
| CN106820172B (en) * | 2017-02-06 | 2019-05-24 | 中山火炬职业技术学院 | A kind of processing method reducing fruit and vegetable pulping brown stain |
| CN108740906A (en) * | 2018-06-13 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of preparation method of banana multielement nutrition jam |
| CN108740906B (en) * | 2018-06-13 | 2021-11-16 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | Preparation method of banana multi-element nutritional jam |
| CN110973455A (en) * | 2019-11-28 | 2020-04-10 | 广西铂洋果业科技有限公司 | Method for preventing browning of banana pulp in high-temperature sterilization process |
| CN113907296A (en) * | 2021-10-11 | 2022-01-11 | 丁传杰 | Preparation method of anti-browning banana puree |
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