冻干香蕉预处理条件优化的研究  

Studies on Optimization of the Conditions for Pre-processing Frozen-dry Bananas

作　　者：陈仪男[1] 杨学敏[1] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000

出　　处：《漳州职业技术学院学报》2006年第1期22-25,共4页Journal of Zhangzhou Institute of Technology

基　　金：漳州市科学基金资助项目(Z03035)

摘　　要：本文研究结果表明,不同蕉类香蕉,及在不同的季节成熟的香蕉加工的冻干品,其质量略有差别,同时香蕉的成熟度也影响冻干品的质量;采用“0．05％柠檬酸+0．5％氯化纳+0．6％氯化钙”的护色剂,对香蕉护色保脆有良好效果,其护色浸渍时间应以10min为宜。Studies show such results that there are some differences in the frozen-dry bananas produced with either different kinds of banana fruits ,or those growing in different seasons.Meanwhile,it is found what there are also differences in qualities of the frozen-dry bananas produced with those of different ripe degrees. The result seems that when such a kind of color-keeping agent is used,which contains 0.05% of citric acid ,0.5% of sodium chloride and 0.6% of calcium chloride, with a period time of infusion for 10 minutes to keep the fruit color, fine effects could be gained for protectiving coloration and crisp of bananas.

关 键 词：香蕉 真空冷冻干燥 香蕉品质 护色保脆 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]