Banana jam and preparation method thereof

A kind of technology of banana pulp and banana, applied in the field of jam and preparation thereof

Inactive Publication Date: 2013-04-10
郑海鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The banana jam of the prior art is added with gelatin to increase the stickiness of the jam, adds banana essence to increase the aroma of the jam, and adds citric acid to adjust its pH value, so that the banana jam is no longer a "pure natural" product. Suitable for people with special food requirements

Method used

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  • Banana jam and preparation method thereof

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preparation example Construction

[0028] The preparation method of banana jam of the present invention includes the following steps:

[0029] 1. Dry banana powder: Using SDF-300B hammer mill, crush 75-85 parts of dry banana slices to an average particle size ≤40μm according to the mass ratio to obtain dry banana powder. The crushed dry banana powder can improve the subsequent steps. The uniformity of mixing can better maintain the flavor of banana jam.

[0030] 2. Peeling fresh bananas: manually peel 90-110 kg of fresh bananas, and the quality of the banana pulp obtained after peeling is 90-94% of that before peeling.

[0031] 3. Color protection: blanch the peeled banana pulp in hot water at 100°C for 2 minutes until the core temperature reaches 85°C. The color protection makes the finished product bright and beautiful, and can inhibit microbial pollution; in step 5, the banana pulp will be in contact with the air in the beating machine, and the high temperature can inactivate the polyphenol oxidase activity in the...

Embodiment 1

[0039] 1. Crush 75kg of dried banana slices to an average particle size of ≤40μm to prepare dry banana powder.

[0040] 2. Manually peel 90 kg of fresh bananas.

[0041] 3. Color protection: Blanch the peeled banana pulp in hot water at 100°C for 2 minutes.

[0042] 4. Using the BZJ type orange and tangerine slicing juicer, squeeze 2.5 kg of lemon to obtain lemon juice.

[0043] V. Beating: The banana pulp after color protection is beaten once with a beater with a sieve aperture of 0.8mm.

[0044] 6. Ingredients: mix 90kg of white granulated sugar into a sugar solution with a concentration of 75%.

[0045] 7. Concentration: Put the sugar solution, mashed banana, dry banana powder, 15kg milk powder into the jacketed pot and stir while heating. The temperature in the pot is 100℃, the stirring speed is 36r / min, and after concentration for 10 minutes, add lemon juice and continue. Stir at a speed of 36r / min and concentrate until the soluble solid content is 65%, stop heating, take out the p...

Embodiment 2

[0049] 1. Crush 80kg dry banana slices to an average particle size ≤40μm.

[0050] 2. Peel 100kg fresh bananas by hand.

[0051] 3. Color protection: Blanch the peeled banana pulp in hot water at 100°C for 2 minutes.

[0052] 4. Using the BZJ type orange and tangerine slicing juicer, squeeze 3kg of lemon to obtain lemon juice.

[0053] 5. Beating: The banana pulp after color protection is beaten once with a beater with a sieve aperture of 1.0mm.

[0054] 6. Ingredients: 100kg white granulated sugar is mixed into a sugar solution with a concentration of 75%.

[0055] 7. Concentration: Put the sugar solution, mashed banana, dry banana powder, 20kg milk powder into the jacketed pot and stir while heating. The temperature in the pot is 100℃, the stirring speed is 36r / min, and after concentration for 10 minutes, add lemon juice and continue to Stir at a speed of 36r / min, and when concentrated to a soluble solid content of 65%, stop heating and take out the pot to obtain banana jam.

[0056] 8...

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Abstract

The invention discloses a banana jam and a preparation method thereof and aims to achieve the technical benefits that the banana jam is free of any additive and has good mouthfeel and flavor. The invention adopts the technical scheme as follows: the banana jam comprises the following ingredients in parts by weight: 75-85 of dried banana chips, 90-110 of fresh banana, 15-25 of milk powder, 90-110 of white granulated sugar, 2.5-3.5 of lemon and water in balance; and the content of soluble solids is 65 percent. The preparation method of the banana jam comprises the following steps: grinding dried banana into powder, peeling banana, squeezing lemon to obtain lemon juice, blending, compounding and concentrating. Compared with the prior art, the banana dried powder is added to the paste of fresh banana to absorb water in the banana paste, the original flavor and nutrients of banana are retained, and the lemon juice is added to the banana paste to form a gel by means of acidity increase. The banana jam is free of additive, natural, nutritious and beneficial for health, and is suitable for people of all ages.

Description

Technical field [0001] The invention relates to a jam, in particular to a jam made from bananas and a preparation method thereof. Background technique [0002] In recent years, with the adjustment of my country's agricultural structure, agriculture has entered a new stage of development. my country has become a veritable fruit and vegetable producer in the world, and the output of many agricultural products has gone from insufficient supply to relatively surplus. Due to the lack of processing technology in rural areas, the loss of horticultural products after picking is very large. The post-harvest loss rate of fruits is 20% to 25%. This is really a great waste for our country where per capita agricultural resources and agricultural inputs are scarce. Developed countries can make the post-production loss rate of fruits and vegetables only 1.7% to 5% with the help of effective storage and preservation technology. If we reduce the post-production loss rate of fruits and vegetables...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 郑海鸿
Owner 郑海鸿
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