新型微波膨化香蕉脆片的开发研究  

Study on the new type microwave puffing banana crisp

作　　者：赵静[1] 刘学文[1] 王文贤[1] 

机构地区：[1]四川大学食品系,成都610065

出　　处：《食品科技》2008年第6期56-58,共3页Food Science and Technology

摘　　要：以香蕉和淀粉为主要原料,采用微波膨化工艺,开发一种新型的香蕉脆片。通过正交实验法,考察了微波膨化香蕉片制作的最佳工艺条件。结果表明,微波膨化香蕉片的最佳配方和工艺条件为香蕉70%、马铃薯淀粉10%、红薯淀粉20%,半成品香蕉片热风干燥条件为65℃干燥60min,微波功率600W,微波辐照膨化时间30s。Banana and starch are used as the main material. The optimal prescription of puffing banana crisp and the optimal producing conditions of banana crisp were studied by orthogonal experiment. The result shows that the optimal condition of producing microwave puffing banana crisp are as follow： hot air-dried at 65 ℃ for 60 minutes, then radiated at 600 W for 30 s. The optimal prescription of the production are： banana 70%, potato starch 10%, sweet potato starch 20%.

关 键 词：微波 膨化 香蕉脆片 淀粉 

分 类 号：TS201.1[轻工技术与工程—食品科学]