摘要
[目的]研究香蕉不同品种和成熟度的真空干制特性。[方法]以当地产的成熟香牙蕉、粉蕉、大蕉、鸡蕉为试材,对其分别进行浸药预处理和冷冻预处理后,在65℃和-0.1 MPa条件下进行真空干燥,测定制好的香蕉干片的总糖和复水性能,并评价其感官品质,研究香蕉不同品种与成熟度原料对香蕉片真空干制品质的影响。[结果]以经浸药预处理的香牙蕉干片和经冷冻预处理的粉蕉干片的真空干制品质最好,复水性最好的是香牙蕉干片,得率最高的是粉蕉干片。在适宜的成熟度范围内,香牙蕉和粉蕉的成熟度越高,其干制品的感观品质和理化品质就越好,但得率随着成熟度的升高而略有降低。[结论]香牙蕉和粉蕉适于香蕉干制,且香牙蕉和粉蕉分别适于采用浸药、冷冻方法进行预处理。
[ Objective ] The study aimed to research the characteristic of vacuum drying of banana with different varieties and mature degree, [ Method] With local and matured Dwarf cavendish, Musa paradisiacal L. , Dajiao and Jijiao as the tested materials, there were pretreated by drug dipping and freezing and then made for vacuum drying at the eondition of 65 ℃ and - 0. 1 MPa. The total sugar and rehydration characteristic of the prepared banana-slices were determined and their sense quality was also evaluated to study the effect of different variety and mature degree of banana on the vacuum drying quality of banana-slice. [ Result ] The vacuum drying quality of banana-slice form D. cavendish pretreated by drug dipping and that from M. paradisiacal pretreated by freezing were best, the rehydration of banana-slice form D. Cavendish was best and the yield of banana-slice form M. paradisiacal was highest. In the suitable ranges of mature degree, the higher the mature degree of D. Caveadish and M. paradisiacal was, the better the sense quality and physico-chemieal quality of their vacuum drying products were, but their yield was slight reduced with the rising of the mature degree. [ Conclusion ] D. Cavendish and M. paradisiacal were suitable for vacuum drying of banana and they were also suitable for the pretreatments by the drug dipping method and the freezing method
出处
《安徽农业科学》
CAS
北大核心
2009年第23期11172-11173,共2页
Journal of Anhui Agricultural Sciences
基金
广西科学研究与技术开发计划项目(桂科攻0161016)
关键词
香蕉
品种
成熟度
真空干制
品质
Banana
Variety
Mature degree
Vacuum drying
Quality
