A kind of preparation technology of green banana tablet

A preparation process, technology of green bananas, applied in pill delivery, function of food ingredients, food science, etc., to achieve the effects of reducing angle of repose, increasing color, aroma and nutritional components, and reducing browning

Active Publication Date: 2022-03-04
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, taro is rich in dietary fiber known as the "seventh nutrient" of the human body, and is also rich in zinc (2.3mg / kg), vitamin B1 (7.42g / 100g), B2 (11.6g / 100g) and other nutrients, But at present, taro Mongolian is mainly used for pickled products "a taro stalk pickled product and its pickling method" (201410698887.6), and has not been used in product development in the form of taro Mongolian powder

Method used

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  • A kind of preparation technology of green banana tablet
  • A kind of preparation technology of green banana tablet
  • A kind of preparation technology of green banana tablet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation technology of green banana tablet, comprises the following steps:

[0029] (1) Preparation of green banana compound powder: take green bananas with maturity level 1, wash, cut off, and separate the green banana skin from the pulp, and place the gained pulp at a temperature of 5°C with a mass fraction of 0.1% citric acid After soaking in the solution for 15 minutes, take it out, mix the green banana pulp and passion fruit pulp in a ratio of 9:1 by weight, perform beating treatment in a liquid nitrogen environment or an ice bath environment, and then dry at a temperature of 30°C. Under the conditions of ultrasonic sound energy density of 1W / g and ultrasonic duration of 0.5h, vacuum ultrasonic drying was carried out, and finally after ultrafine pulverization treatment, a green banana compound with a water content of 5% and a resistant starch content of 69% was obtained pink;

[0030] The process parameters of the ultrafine pulverization treatment are...

Embodiment 2

[0036] A kind of preparation technology of green banana tablet, comprises the following steps:

[0037] (1) Preparation of green banana compound powder: take green bananas with maturity level 2, wash and cut them off, and separate the green banana skin from the pulp, and place the gained pulp at a temperature of 6°C with a mass fraction of 0.12% citric acid After soaking in the solution for 18 minutes, take it out, mix the green banana pulp and passion fruit pulp in a ratio of 9:1 by weight, and perform beating treatment in a liquid nitrogen environment or an ice bath environment, and then dry at a temperature of 34°C. Under the conditions of ultrasonic sound energy density of 1.3W / g and ultrasonic duration of 1h, vacuum ultrasonic drying was carried out, and finally after superfine pulverization treatment, a green banana compound with a water content of 6% and a resistant starch content of 70% was obtained pink;

[0038] The process parameters of the ultra-fine pulverization...

Embodiment 3

[0044] A kind of preparation technology of green banana tablet, comprises the following steps:

[0045] (1) Preparation of green banana compound powder: take green bananas with a maturity level of 1, wash and cut them off, and separate the green banana skin from the pulp, and place the resulting pulp at a temperature of 7°C with a mass fraction of 0.15% citric acid After soaking in the solution for 20 minutes, take it out, mix the green banana pulp and passion fruit pulp in a ratio of 9:1 by weight, perform beating treatment in a liquid nitrogen environment or an ice bath environment, and then dry at a temperature of 40 ° C, Under the conditions of ultrasonic sound energy density of 1.5W / g and ultrasonic duration of 1.5h, vacuum ultrasonic drying was carried out, and finally after superfine pulverization treatment, green banana compound with water content of 6% and resistant starch content of 70% was obtained. Mixing powder;

[0046] The process parameters of the ultrafine pu...

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Abstract

The invention discloses a preparation process of green banana tablet, which comprises the following steps: (1) preparation of green banana compound powder: take green banana, wash and cut off, separate green banana skin from pulp, place the obtained pulp in After soaking in the citric acid solution, take it out, mix the green banana pulp and passion fruit pulp in proportion, perform low-temperature beating, then carry out vacuum ultrasonic drying, and after ultrafine pulverization, the green banana compound powder is obtained; (2) tablet Ingredients: Accurately weigh green banana powder, taro powder, mannitol, and compound starch, perform preliminary mixing, and sieve to obtain the material to be compressed; (3) Tablet forming: place the material to be compressed at a constant temperature In the wet fluidized bed, magnesium stearate is added, and the material is further mixed evenly into fine particles through air flow, and then put into a tablet machine to be pressed into green banana tablets with chamfers on both sides. The green banana tablet prepared by the invention has high hardness, short disintegration time and balanced nutritional value, and has broad market promotion prospects.

Description

【Technical field】 [0001] The invention relates to the field of preparation of tablets, in particular to a preparation process of green banana tablets. 【Background technique】 [0002] Bananas are rich in nutrients and are known as the "new king of fruits". Since 2013, Guangxi's banana production and planting area have ranked second and third in the country, respectively. Affected by the climate, unsalable bananas often occur, resulting in large losses for fruit farmers. If some bananas can be picked and processed into food in the immature stage, the banana market can be effectively regulated. The content of resistant starch in the whole green banana powder reaches 70.96%. The resistant starch has the effects of reducing calories, preventing diabetes, lowering blood fat, and losing weight. If the effect of resistant starch in green bananas is fully utilized and processed into tablets that are easy to carry and eat, it will bring certain industrial application value and prov...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K9/20A23L19/00A23L5/41A23L29/30A23L29/00
CPCA23L5/41A23L19/01A23L29/04A23L29/30A23L29/37A23V2002/00A23V2200/048A23V2250/032A23V2300/48A23V2300/10A23V2250/6418A23V2250/5118
Inventor 周葵张雅媛游向荣李明娟卫萍王颖
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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