渗透-微波真空干燥对软香蕉干质构调控及贮藏稳定性的影响  

Effect of Permeation-Microwave Vacuum Drying on Texture Control and Storage Stability of Soft Dried Banana

作　　者：王俊涛 滕建文[1] 韦保耀[1] 黄丽[1] 夏宁[1] 朱赟豪 WANG Jun-tao;TENG Jian-wen;WEI Bao-yao;HUANG Li;XIA Ning;ZHU Yun-hao(College of 0x09Light Industry and Food Engineering,Guangxi university,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国调味品》2020年第7期17-22,共6页China Condiment

基　　金：广西科技重大专项(桂科AA 17204038);南宁市科技重点研发计划项目(20172142)。

摘　　要：对山梨糖醇渗透后的香蕉干进行微波真空干燥,考察渗透-微波真空干燥对其品质的影响,主要分析了水分活度对香蕉干产品的质构、感官评价及贮藏稳定性的影响。研究发现,渗透-微波真空干燥可以起到较好的调控香蕉干产品质构和口感的作用。此外,以Vc含量变化作为香蕉干品质的重要指标,建立不同水分活度香蕉干储藏时的反应动力学模型,分析不同水分活度香蕉干的储藏性质。香蕉干水分活度为0.388时Vc氧化活化能为53318.58J/mol,较为稳定,利于贮藏,且质构和口感较好。In this paper,microwave vacuum drying of dried banana after being permeated by sorbitol is carried out,the influence of permeation-microwave vacuum drying on its quality is investigated,and the effects of water activity on the texture,sensory evaluation and storage stability of dried banana products are analyzed.It is found that permeation-microwave vacuum drying could effectively control the texture and taste of dried banana products.Moreover,Vc content change as an important index of dried banana quality,the reaction kinetics model of dried banana with different water activity during storage is established and the storage properties of dried banana with different water activity are analyzed.When the water activity of dried banana is 0.388,its Vc oxidation activation energy can be 53318.58 J/mol,at this time,the dried banana is more stable,conducive to storage,with a better texture and taste.

关 键 词：软香蕉干 渗透 微波真空干燥 质构 贮藏稳定性 

分 类 号：TS205.1[轻工技术与工程—食品科学]