气流膨化香蕉脆片的工艺初探  

Studies on the Puffing Explosion of Banana Chips

作　　者：朱兰兰[1] 张培正[1] 李坤[1] 任庆荣[1] 

机构地区：[1]山东农业大学食品学院,泰安271018

出　　处：《食品与发酵工业》2005年第1期15-18,共4页Food and Fermentation Industries

基　　金：山东省科技攻关项目资助 (No .0 1 1 0 50 1 0 1 )

摘　　要：以新鲜香蕉为原料 ,采用气流膨化工艺 ,从不同品种、成熟度、预处理方式、温度、压力差、停滞时间等几个方面对香蕉的膨化工艺进行了研究。结果表明 ,不同品种的香蕉膨化效果差异较大 ,福建蕉和广州蕉膨化效果优于海南蕉。在福建蕉的膨化试验中 ,低温预处理膨化效果较好 ;随着成熟度加大 ,膨化效果反而降低 ,以刚脱涩、口感无涩味时膨化效果最佳。最终 ,确定膨化温度 110℃ ,停滞时间 3～ 5min ,膨化时间 4 5min ,压差 10 5kPa是香蕉适宜的膨化条件。This paper used fresh bananas as raw materials, adopted explosion-puffing technology to manufacture a new type of instant banana chips and the major parameters including variety, different mature degree, different preparation, operation temperature, pressure difference and residence time .The results indicated that the effect of the explosion is related with variety,and Fujian banana and Guangzhou banana are better than Hainan banana. Low-temperature treatment and mature degree are essential to the puffing explosion of Fujian banana.With higher maturity degree,the explosion effect was less satisfactory. The best maturity degree was deternuined. The best explosion conditions are as follows:explosion temperature being at 110℃,reaction time 3～5 minutes,puffing time 45 minutes,pressure difference 105 kPa.

关 键 词：膨化效果 香蕉 膨化工艺 成熟度 低温预处理 膨化温度 脱涩 气流膨化 脆片 口感 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]