| 冻干香蕉预处理条件优化的研究 |
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| 引用本文： | 陈仪男,杨学敏.冻干香蕉预处理条件优化的研究[J].漳州职业技术学院学报,2006,8(1):22-25. |
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| 作者姓名： | 陈仪男 杨学敏 |
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| 作者单位： | 漳州职业技术学院,食品与生物工程系,福建,漳州,363000 |
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| 基金项目： | 漳州市科学基金资助项目(Z03035) |
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| 摘 要： | 本文研究结果表明,不同蕉类香蕉,及在不同的季节成熟的香蕉加工的冻干品,其质量略有差别,同时香蕉的成熟度也影响冻干品的质量;采用“0．05％柠檬酸 0．5％氯化纳 0．6％氯化钙”的护色剂,对香蕉护色保脆有良好效果,其护色浸渍时间应以10min为宜。
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| 关 键 词： | 香蕉 真空冷冻干燥 香蕉品质 护色保脆 |
| 文章编号： | 1673-1417（2006）01-0022-04 |
| 收稿时间： | 2005-11-16 |
| 修稿时间： | 2005年11月16 |
Studies on Optimization of the Conditions for Pre-processing Frozen-dry Bananas |
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| CHEN Yi-nan,YANG Xue-min.Studies on Optimization of the Conditions for Pre-processing Frozen-dry Bananas[J].Journal of Zhangzhou Technical Institute,2006,8(1):22-25. |
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| Authors: | CHEN Yi-nan YANG Xue-min |
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| Abstract: | Studies show such results that there are some differences in the frozen-dry bananas produced with either different kinds of banana fruits ,or those growing in different seasons.Meanwhile,it is found what there are also differences in qualities of the frozen-dry bananas produced with those of different ripe degrees. The result seems that when such a kind of color-keeping agent is used,which contains 0.05% of citric acid ,0.5%of sodium chloride and 0.6% of calcium chloride , with a period time of infusion for 10 minutes to keep the fruit color.fine effects could be gained for protectiving coloration and crisp of bananas. |
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| Keywords: | Bananas Vaccum-freezing and drying Banana quality Protectiving coloration and crisp |
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