重组型香蕉脆片的制作工艺  

The Processing Technique of Recombinant Banana Chips

作　　者：程永霞[1] 刘旺旺[1] 侯银臣[1] 王皓[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2015年第8期53-57,共5页Food Research and Development

基　　金：广东省科技型中小企业技术创新专项资金大学生创业项目(2009CD030)

摘　　要：以香蕉、糯米粉、玉米粉为主要原料制得重组型香蕉片,比较不同的加工方式,确定以烘烤为最优的加工方法。通过单因素及正交优化实验,确定烘烤重组型香蕉片的配方香蕉、混合粉占香蕉果肉100%,混合粉中糯米粉的比重40%、蔗糖5%、Na HCO32%、脱脂奶粉5%,190℃下烘烤22 min。Banana, glutinous rice flour, corn flour as the main raw materialsin recombinant banana chips, compare different ways of processing, determining the optimal processing method for baking.Determined by single factor and orthogonal experiments, the baking recombinant banana slices and the formulation isbanana, mixed powder 100%, the proportion of glutinous rice flour 40%in mixed powder, sugar 5%, NaHCO3 2%, skim milk powder 5%, bake for 22 min under 190℃.

关 键 词：重组香蕉片 烘烤 配方 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]