重组型香蕉脆片关键技术研究  

The Key Technology's Research of Reorganization Banana Crisp Piece

作　　者：芮汉明[1] 贺丰霞[1] 刘锋[1] 

机构地区：[1]华南理工大学轻工与食品工程学院,硕士研究生广东广州510640

出　　处：《食品与发酵工业》2008年第10期85-88,共4页Food and Fermentation Industries

摘　　要：研究了微波真空膨化重组型香蕉脆片的加工方法。对蒸煮工艺、固化工艺和微波膨化工艺与产品特性、膨化率的关系进行了试验,得出了较佳的工艺参数:100℃蒸汽中蒸煮20min,4℃冷却固化24h,2W/g微波干燥14min,60℃热风继续干燥42min,在200W/g功率密度进行微波膨化15s,可得到高品质的香蕉脆片。This paper studied the processing method of reorganization banana crisp piece by using micro-wave vacuum drying and puffing. The experiments was performed to study the relationship of the product characteristics, the puffing rate and the steamed craft, the solidification, and the microwave vacuum drying and puffing craft. The best technological parameters were：cooked in 100℃ steam for 20 rain, and then cooled for 24h to solidify when the temperature was 4℃, dried for 14min in 2 W/g microwave, kept drying for 42 rain in 60℃ hot--air, puffed for 15s in 200 W/g power density microwave. High--quality banana crisp pieces was obtained under this condition.

关 键 词：香蕉片 蒸煮 固化 微波真空膨化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] S668.1[轻工技术与工程—食品科学与工程]