过热蒸汽膨化干燥香蕉脆片品质研究  

Quality for Super Heated Stream Puffing and Drying Banana

作　　者：安凤平[1] 宋洪波[1] 宋江良[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《农业机械学报》2010年第12期138-142,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：福建省科技创新平台建设资助项目(2009N2002)

摘　　要：以香蕉为原料,研究添加柠檬酸护色抑制香蕉片酶促褐变,以及热风干燥对护色香蕉片营养损失及褐变的影响。采用均匀试验设计法研究膨化条件对香蕉脆片剪切强度的影响,并优化工艺条件。结果表明,采用0.3%柠檬酸溶液护色20 min,可有效抑制香蕉片酶促褐变;干燥过程中香蕉片营养成分的损失及色泽的劣化主要发生在降速干燥阶段。以70℃热风预干燥至干基含水率0.363 0,采用156℃过热蒸汽膨化并滞留60 s后,再以70℃热风干燥而成的香蕉脆片营养损失小、褐变轻、脆性好。Banana was used as material to study adding citric acid to inhibit enzymatic browning and effect of hot air drying on nutrient component loss and browning.Uniform experimental design method was used for studying the effect of puffing conditions on the shear strength of banana chips and processing technology was optimized.Results showed that dipping banana slice into 0.3% citric acid solution for 20min could effectively inhibit enzymatic browning.The nutrient component loss and color deterioration of banana slice were occurred mainly in the falling rate drying period.Banana chip was produced by pre-dried with 70℃ hot-air to a moisture content on dry basis of 0.3630,then puffed by 156℃ super heated steam remaining for 60s,finally dried with 70℃ hot air to safety moisture content.Obtained banana chip had good brittleness and light nutrient component loss and browning.

关 键 词：香蕉脆片 过热蒸汽 膨化 干燥 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]