摘要
该试验以香蕉和花生为原料,对香蕉的护色、干燥方法及香蕉花生酱的加工工艺进行了研究。试验结果表明:香蕉去皮后,用0.2%柠檬酸+0.01%维生素C溶液浸泡10min护色、打浆,在75℃下热风干燥60min,得到香蕉粉;香蕉花生酱的最佳配方为花生酱73%、香蕉粉15%、单甘酯2%、蔗糖5%、植物油5%。
Bananas and peanuts were used as the raw materials, the color protection, drying methods of bananas and the peanut butter processing were studied. The results indicated that the peeled banana was soaked in 0.2% citric acid ＋0.01% vitamine C solution for 10min and being beat, then it was dried at 75℃ for 2h, the banana powder could be obtained; the best formula of banana peanut butter was the peanut butter 73%, the banana powder 15%, the single glyceride 2%, the sucrose 5%, the vegetable oil 5%.
关键词
香蕉
花生
香蕉花生酱
加工
工艺
banana
peanut
banana and peanut butter, processing
