Preparation technique of pure complete banana power

Abstract

The invention provides a preparation technology of pure whole banana powder, which is characterized in that: after being washed, ripe banana is refrigerated at minus 1 to 2 DEG C until the temperature of flesh is not higher than 2 DEG C, and is put into iced water which contains a small quantity of ice and has the weight that is 0.8-1.2 times of the flesh after quick peeling, quick mashing is carried out, the cold slurry is pumped into a spray drying tower with the pressure of 7.5-11MPa, the entering air temperature of 175-185 DEG C and the leaving air temperature of 90-95 DEG C for drying, and then the pure whole banana powder is obtained; centrifugal spray drying equipment can replace pressure spray drying equipment for fulfilling the preparation technology. The preparation technology is also suitable for processing other fruit powders.

Description

1. Technical field [0001] The invention relates to a preparation method of pure whole banana powder. 2. Background technology [0002] Banana (Masa parasdisiac) belongs to the genus Musa of the banana family, is one of the "four major fruits" (litchi, pineapple, coconut, banana) in the tropics and subtropics, and is also the most widely cultivated tropical fruit in the world. Bananas are rich in nutrition, fragrant and fragrant, sweet and refreshing, soft and smooth, suitable for all ages, and have significant physiological functions for clearing away heat, detoxifying, promoting body fluid, smoothing intestines, promoting blood circulation, diuresis, laxative, lowering blood pressure, and preventing miscarriage . [0003] Processing bananas into banana powder can not only overcome the shortcomings of strong seasonality of bananas, not easy to preserve, and perishability, but also can be eaten directly, or used as raw materials or additives in the food industry to maintain ...

AI Technical Summary

Problems solved by technology

The products obtained by the freeze-drying process retain the natural color, fragrance and active ingredients of bananas to the greatest extent, and the product quality is good. However, vacuum freeze-drying is a batch process, and generally the materials need to be pre-frozen at -25°C for 2~ 3 hours, and then dry for about 12 hours at -40~-60°C and high vacuum (about 10Pa) to meet the drying requirements, and the thickness of the material is required to be very thin, generally about 5mm, otherwise it will take longer, so It can be seen that the freeze-drying process has low production efficiency and high production cost; relatively speaking, the heat-drying process has high production efficiency, low production cost, and small one-time investment, but bananas are prone to enzymatic browning during room temperature processing. Low-temperature heat treatment accelerates the process of enzymatic browning. Although high-temperature heat treatment can passivate browning enzymes and inhibit the occurrence of enzymatic browning, it is easy to destroy natural active ingredients and aroma substances, resulting in unacceptable cooking smell for consumers, and To a certain extent, non-enzymatic browning occurs, which reduces product quality to a large extent

[0005] Because bananas are rich in pectin, sugars, tannins and various enzymes, it is not only difficult to store, but also easily browns during processing, resulting in deterioration of color, nutrition and flavor, which seriously affects the quality of products. The presence of a large number of sugars and sugars causes difficulties in the processing technology

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