微波真空干燥速溶香蕉粉的工艺研究  

Study on the Process of Drying Resolvable Banana Powder by Using Microwave Vacuum Equipment

作　　者：李远志[1] 王娟[1] 陈人人[2] 苏敏[3] 彭瑾[1] 章斌[1] 张慧敏[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省农业机械研究所,广东广州510630 [3]广西桂林茶叶研究所,广西桂林541004

出　　处：《食品科学》2005年第z1期31-34,共4页Food Science

基　　金：广东省农业攻关计划项目(2004B20401007)

摘　　要：实验研究了用微波真空干燥设备干燥酶解后的澄清型香蕉汁,制作速溶香蕉粉的工艺,并比较热风干燥与微波真空干燥的效果。结果表明:微波真空干燥后产品的多项指标均优于热风干燥的产品。较佳工艺是600g香蕉汁中添加15%Per-2003淀粉,在1500W微波功率下干燥30min,产品色泽良好,水分含量为4.7%。The experiment study on the process of drying resolvable banana powder by using microwave vacuum equipment.And the dry effects between microwave vacuum and air dry are compared. Results show that many targets of microwave vacuumdry are better than that of air dry. The optimal process is that 600g banana juice which is added 15% Per-2003 amylum dry by1500W microwave power for 30min. The product has good color and 4.7% moisture.

关 键 词：微波真空 干燥 香蕉粉 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]