香蕉粉的功能、加工现状及新技术  

Banana Powder:Functions Current Status and New Technology on Processing

作　　者：杨公明[1] 王娟[1] 程燕锋[1] 陈人人[2] 李远志[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

出　　处：《食品与生物技术学报》2007年第5期121-126,共6页Journal of Food Science and Biotechnology

基　　金：国家星火计划项目(2005EA780014);广东省农业攻关计划项目(2005B20601007);广东省科技计划项目(2005B20401003)

摘　　要：综述了香蕉粉预防及治疗溃疡、润肠及治疗便秘等功能,以及加工中存在的技术难点,介绍了目前加工香蕉粉常用的喷雾干燥及真空冷冻干燥技术,并推介在香蕉粉加工中应用真空带式连续干燥、微波真空干燥及挤压膨化等新技术。In this manuscript, the functions of banana powder such as anti-ulcerogenic and anticonstipation activities were summarized, and the difficultion in processing of banana powder were described. Spray drying and freeze-drying which are usually used in producing banana powder nowadays were introduced. Some new technology and processing, such as vacuum belt drying, vacuum microwave drying and screw extrusion expansion, were also introduced in this paper.

关 键 词：香蕉粉 功能 加工现状 新技术 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]