CN1559307A - Technology for preparing instant powder of banana fruit juice - Google Patents
Technology for preparing instant powder of banana fruit juice Download PDFInfo
- Publication number
- CN1559307A CN1559307A CNA2004100154877A CN200410015487A CN1559307A CN 1559307 A CN1559307 A CN 1559307A CN A2004100154877 A CNA2004100154877 A CN A2004100154877A CN 200410015487 A CN200410015487 A CN 200410015487A CN 1559307 A CN1559307 A CN 1559307A
- Authority
- CN
- China
- Prior art keywords
- banana
- fruit juice
- enzyme
- preparation technology
- dried fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
An instant banana juice powder is prepared from ripe banana, peeling, cutting short, deactivating in microwave oven, pulping, enzymolyzing, centrifugal separating, filtering to obtain banana juice, adding embedding agent, stirring, homogenizing and spray drying.
Description
Technical field
The present invention relates to a kind of quick dissovled banana dried fruit juice preparation technology.
Background technology
Banana is one of famous fruit, and fragrant and sweet good to eat, old children is all suitable, contains mineral nutrition and multivitamins such as abundant carbon aquation platform thing, crude fibre, pectin and calcium, phosphorus, iron in the fruit, and nutritive value is very high.The southern banana aboundresources of China, still blank basically to the deep processing and utilization of banana resource, mainly to eat raw; In the existing process technology, it is with freezing and vacuum dehydrating at lower temperature method banana meat to be dried, pulverized that banana is made powder, because required apparatus expensive, the energy consumption that yields poorly is big, and this method is difficult to extensive employing.Because banana is rich in pectin, tannin, carbohydrate and various enzyme, not only be difficult to store and transportation, and also very easily brown stain in process, cause the bad change of color, nutrition and local flavor, have a strong impact on the quality of product; A large amount of existence of pectin and carbohydrate cause certain difficulty to processing and utilization simultaneously.
Summary of the invention
The object of the present invention is to provide and a kind ofly can suppress brown stain, keep banana nutrition and local flavor and the simple quick dissovled banana dried fruit juice of technology preparation technology
Above-mentioned purpose can realize by following technical measures: the present invention includes following steps:
A, with after the ripe banana peeling segment, place micro-wave oven to carry out microwave deactivating enzyme and handle;
B, add the pulp enzyme through the banana chip making beating back of the enzyme that goes out and carry out enzymolysis, again through centrifugal, separate, filter and obtain banana fruit juice;
C, gained banana fruit juice add embedding medium, stir, homogeneous, spray-drying again, promptly get the quick dissovled banana dried fruit juice finished product that keeps the original color and luster of banana, local flavor and nutrition.
The detailed process that microwave deactivating enzyme is handled among the step a of the present invention is: the fragment that ripe banana peeling is cut into 1cm～4cm, put into the tray of microwave oven that power is 600W～1000W, carry out microwave treatment 34～60s, make the polyphenol oxidase enzymatic inactivation inactivation in the banana, thereby suppress the enzymatic browning of banana.
The detailed process of step b of the present invention is: will be through adding the sodium hydrogensulfite of its 0.05～0.3% percentage by weight and the cysteine of 0.05～0.3% percentage by weight in the banana chip of the enzyme that goes out, in tissue mashing machine, smash 0.1～1min to pieces through the 2000r/min tissue, the pulp enzyme that adds 0.03～0.08% percentage by weight again, in the stainless steel closed container at 30～50 ℃ of following enzymolysis 3～4h; With the centrifugal 8～15min of the rotating speed of 5000 commentaries on classics/min, get clear liquid and obtain banana fruit juice after filtration.
Embedding medium among the step c of the present invention is mixed by maltodextrin and the soybean protein weight portion by 1～3:0.5～1.5; To add embedding medium be 10～30% of bananas juice weight.
Carry out homogeneous with homogenizer among the step c of the present invention, homogenization pressure 25～35MPa, homogeneous number of times 3～5 times.
Carry out spray-drying with pneumatic atomizer among the step c of the present invention, the air inlet wind-warm syndrome is 60～80 ℃ of 160～200 ℃, leaving air temp.
The present invention compared with prior art has following advantage:
1, adopt microwave treatment can make polyphenol oxidase enzymatic inactivation or the inactivation that causes the banana enzymatic browning, thereby the oxidation of slowing down aldehydes matter reduce melanic generation, makes and avoids producing brown stain in the process.Shorter than traditional blanching enzymatic process required time that goes out, and can alleviate the bad change of banana flavor and the loss of nutrition;
2, by with pulp enzyme liquefaction banana pulp, can improve banana fruit juice crushing juice rate, and obtain clear juice simultaneously, make it have better smell and mouthfeel;
3, the microcapsule embedded rate of banana dried fruit juice that obtains reaches 94.4%, and its dissolubility is good; The product color that makes is faint yellow, has kept the strong local flavor of banana, and powder has good flowability and good instant capacity.
The contained nutritional labeling of banana dried fruit juice sees Table 1, table 2.
Table 1 banana dried fruit juice main nutrient composition
| Protein % | Reduced sugar % | Total reducing sugar % | Total acidity % | Moisture % | Fiber % |
| 7.48 | 12.63 | 42.93 | 0.344 | 4.02 | 0.3 |
Table 2 banana dried fruit juice mineral nutrition content
| Iron ppm | Zinc ppm | Sodium ppm | Calcium ppm | Potassium ppm |
| 1.10 | 0.004 | 20.28 | Less than 0.01 | 138.67 |
The specific embodiment
1, ripe banana peeling is cut into the fragment of 2cm, puts into the tray of microwave oven that power setting is 800W, carry out microwave treatment 48s;
2, will be through adding the sodium hydrogensulfite of its 0.1% percentage by weight and the cysteine of 0.14% percentage by weight in the banana chip of the enzyme that goes out, in tissue mashing machine, smash 0.5min to pieces through the 2000r/min tissue, the pulp enzyme that adds 0.05% percentage by weight again is incubated 3h down at 45 ℃ in the stainless steel closed container; With the centrifugal 10min of the rotating speed of 5000 commentaries on classics/min, filter banana fruit juice;
3, after gained banana fruit juice adds the embedding medium that is mixed by 2: 1 weight portion by maltodextrin and soybean protein of 24% percentage by weight, stir evenly with mixer, with homogenizer homogeneous 4 times under the homogenization pressure of 30MPa, carry out spray-drying with pneumatic atomizer at last, the air inlet wind-warm syndrome is with 75 ℃ of 190 ℃, leaving air temp.
Claims (6)
1, a kind of quick dissovled banana dried fruit juice preparation technology is characterized in that may further comprise the steps:
A, with after the ripe banana peeling segment, place micro-wave oven to carry out microwave deactivating enzyme and handle;
Add the pulp enzyme after b, the banana chip making beating and carry out enzymolysis, separate through centrifuge again, filter and obtain banana fruit juice through the enzyme that goes out;
C, add embedding medium, stir again, homogeneous, spray-drying, promptly get the quick dissovled banana dried fruit juice finished product that keeps banana flavor at gained banana fruit juice.
2, according to the described original color and taste quick dissovled banana of claim 1 dried fruit juice preparation technology, it is characterized in that the detailed process that microwave deactivating enzyme is handled among the step a is: the fragment that ripe banana peeling is cut into 1cm～4cm, put into the tray of microwave oven that power setting is 600W～1000W, carry out microwave treatment 34～60s.
3, according to the described quick dissovled banana dried fruit juice of claim 1 preparation technology, the detailed process that it is characterized in that step b is: will be through adding the sodium hydrogensulfite of its 0.05～0.3% percentage by weight and the cysteine of 0.05～0.3% percentage by weight in the banana chip of the enzyme that goes out, in tissue mashing machine, smash 0.1～1min to pieces through the 2000r/min tissue, the pulp enzyme that adds 0.03～0.08% percentage by weight again is incubated 3～4h down at 30～50 ℃ in the stainless steel closed container; With the centrifugal 8～15min of the rotating speed of 5000 commentaries on classics/min, filter banana fruit juice.
4, according to the described quick dissovled banana dried fruit juice of claim 1 preparation technology, it is characterized in that embedding medium among the step c by maltodextrin and soybean protein by 1～3: 0.5～1.5 weight portion mixes; To add embedding medium be 10～30% of banana fruit juice weight.
5, according to the described quick dissovled banana dried fruit juice of claim 1 preparation technology, it is characterized in that using among the step c homogenizer homogeneous, homogenization pressure is 25～35MPa, homogeneous number of times 3～5 times.
6, according to the described quick dissovled banana dried fruit juice of claim 1 preparation technology, it is characterized in that carrying out spray-drying with pneumatic atomizer among the step c, the air inlet wind-warm syndrome is with 60～80 ℃ of 160～200 ℃, leaving air temp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410015487 CN1259001C (en) | 2004-03-01 | 2004-03-01 | Technology for preparing instant powder of banana fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410015487 CN1259001C (en) | 2004-03-01 | 2004-03-01 | Technology for preparing instant powder of banana fruit juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1559307A true CN1559307A (en) | 2005-01-05 |
| CN1259001C CN1259001C (en) | 2006-06-14 |
Family
ID=34440390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410015487 Expired - Fee Related CN1259001C (en) | 2004-03-01 | 2004-03-01 | Technology for preparing instant powder of banana fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1259001C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228942B (en) * | 2008-02-21 | 2011-02-16 | 海南耶肽生物工程有限公司 | Method of preparing banana extract |
| CN108835260A (en) * | 2018-07-18 | 2018-11-20 | 上海应用技术大学 | A kind of preparation method of bananas yoghourt instant powder |
| CN108835509A (en) * | 2018-07-04 | 2018-11-20 | 广西香蕉谷科技有限公司 | A kind of banana product system of processing and method inhibiting enzymatic browning using microwave |
| CN108967805A (en) * | 2018-07-20 | 2018-12-11 | 福建省农业科学院农业生态研究所 | A kind of passion fruit blocks of solid beverage and preparation method thereof |
| CN109463683A (en) * | 2018-11-28 | 2019-03-15 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Rosa roxburghii Tratt fine powder |
-
2004
- 2004-03-01 CN CN 200410015487 patent/CN1259001C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228942B (en) * | 2008-02-21 | 2011-02-16 | 海南耶肽生物工程有限公司 | Method of preparing banana extract |
| CN108835509A (en) * | 2018-07-04 | 2018-11-20 | 广西香蕉谷科技有限公司 | A kind of banana product system of processing and method inhibiting enzymatic browning using microwave |
| CN108835260A (en) * | 2018-07-18 | 2018-11-20 | 上海应用技术大学 | A kind of preparation method of bananas yoghourt instant powder |
| CN108967805A (en) * | 2018-07-20 | 2018-12-11 | 福建省农业科学院农业生态研究所 | A kind of passion fruit blocks of solid beverage and preparation method thereof |
| CN108967805B (en) * | 2018-07-20 | 2021-12-31 | 福建省农业科学院农业生态研究所 | Passion fruit block solid beverage and preparation method thereof |
| CN109463683A (en) * | 2018-11-28 | 2019-03-15 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Rosa roxburghii Tratt fine powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1259001C (en) | 2006-06-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101919529B (en) | Method for producing primary-color low-fat crisp mushroom chips | |
| CN102415540A (en) | Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying | |
| CN108936424B (en) | Method for drying cucumbers by combining vacuum pulsation and negative pressure pulse spouted microwaves | |
| CN101703195A (en) | Method for synchronously preparing two banana powders by utilizing bananas | |
| CN101543278B (en) | Preparation method for expansion jujube crisp slices | |
| CN102488162A (en) | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying | |
| CN105767422A (en) | Highly anti-oxidation-type compound preserved fruit and preparation method thereof | |
| CN114747616A (en) | Preparation method for enhancing aroma of frozen mango pulp | |
| CN1259001C (en) | Technology for preparing instant powder of banana fruit juice | |
| CN109259138B (en) | Process for preparing dried apples by microwave and hot air combined drying | |
| CN102687826B (en) | Chinese sorghum fermented glutinous rice and preparation method thereof | |
| CN111084363A (en) | Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying | |
| CN110432457B (en) | Dried and crisp black persimmon slices and processing technology | |
| CN108669491A (en) | A kind of pineapple all-fruit powder and preparation method thereof | |
| KR102382629B1 (en) | Method of manufacturing jam using green tangerine and green tangerine jam prepared thereby | |
| CN112914062A (en) | Instant freeze-dried day lily and processing method thereof | |
| CN111406855A (en) | Waxberry smoothie fruit paste beverage and preparation method thereof | |
| CN110810787A (en) | Instant wisteria fruit kernels | |
| CN115251366B (en) | Preparation method of cold tremella pre-prepared dish capable of reducing formation of rice fermentation acid | |
| CN111067051A (en) | Chaenomeles sinensis ball-milling freeze-dried powder and preparation method thereof | |
| RU2337554C1 (en) | Method of manufacturing puree-like vegetable concentrate | |
| CN110604276A (en) | Preparation method and application of water-dispersible alfalfa powder | |
| CN110537689A (en) | Mashed Chinese yam with good freeze-thaw stability and preparation method thereof | |
| CN112106962B (en) | Preparation method of mashed potato pastry | |
| CN112021436B (en) | Preparation method of lemon peel diced |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |