TH5472C3 - Production method of syrup from dried banana - Google Patents

Abstract

DC60 (09/12/52) This invention relates to the production process of dried banana syrup. It was extracted by three enzymes, pectinase, cellulase and amylase at a concentration of 0.05% - 0.15% of banana weight. And perform serial extraction The incubation temperature for the enzyme 40-60 degrees Celsius for 30-180 minutes made the banana juice clear by centrifugation. Or filtered by diatoms and then evaporated by distillation under pressure To get concentrated syrup This invention relates to the production process of dried banana syrup. It was extracted by three enzymes, pectinase, cellulase and amylase at a concentration of 0.05-0.15% by banana weight. And perform serial extraction The incubation temperature for enzyme 40-60 degrees Celsius for 30-180 minutes was used to make the banana clear by centrifugation. Or filter separation by diatoms Then evaporated by distillation under pressure To get concentrated syrup

Claims (5)

1. Production process of dried banana syrup Which contains steps consisting of 1. Making banana juice Which consists of 1.1: 1-3 parts of dried bananas, crushed or chopped into small pieces, mixed with 1-3 parts water, then stir the ingredients together. 1.2 Heat the mixture at 90-100 degrees Celsius for 30 -60 minutes 1.3 Set to cool at room temperature, add 3 enzymes, pectinase, cellulase and amylase in series to make each enzyme extract the most banana syrup. By adding enzymes at different concentrations in the ratio of 0.05-0.15% of the dried banana weight, while adding 1-3 parts of water to extract the banana syrup 1.4, incubated at 30-60 degrees Celsius. For 30-180 minutes. 1.4 Separate the banana juice with a squeezer. 2. Making banana juice into syrup. Which consists of 2.1 making banana juice clear One of the following methods is centrifuge, diatom separation, filtration. (diatomaceous earth) precipitation by setting it aside. And filtration using a vacuum filter paper. 2.2 The banana juice was evaporated by a distiller under pressure (evaporator) at a temperature of 40-60 degrees Celsius, pressure (pressure) from 30-120 mbar for about 1- 2 hours, you will get a syrup with a concentration of 70-80 degrees. 2. Production process of dried banana syrup According to claim 1, where the heating of the mixture in step 1.2 can be done by using Temperature controlled water bath, hot air incubator, incubator Or containers that are heated by electricity or fuel 3. Production process of dried banana syrup According to claim 1, where serial enzymatic extraction can be performed using pectinase enzyme 0.05-0.15 by the weight of dried bananas. Incubated at 50-60 degrees Celsius for 120-180 minutes (A) used to squeeze only the banana juice. Then the residue was added to the cellulase enzyme, 0.05-0.15 of the banana's weight, dried in 1-3 parts of water, then incubated for the second time at 50-60 ° C for 120-180 minutes (B). To squeeze only the banana juice Then the residue was added to amylasoi enzyme 0.05-0.15 of the weight of dried bananas in 1-3 parts of water and incubated for the third time at 50-60 ° C for 60-120 minutes (C). All 3 parts of banana juice were extracted using the following extraction sequences: ACB, BAC, BCA, CAB and CBA. 4. Production process of dried banana syrup according to claim 1, where the aging in step 1.4 can be done by using Water grill, temperature control, hot air incubator, incubator Or containers that are heated by electricity or fuel 5. Production process of dried banana syrup according to claim 1, where clear banana juice by centrifugation was performed at a speed of 6,000-8,000 rpm for 10-30 minutes at a temperature of 10-20. Degrees Celsius