摘要
对速冻香蕉片加工工艺进行研究,确定最佳工艺条件为:以1.6%的氯化钠溶液为护色剂,浸泡时间3 min,香蕉片的厚度8 mm,速冻风速6 m/s.
The processing technique of frozen banana slice was studied. The results showed that the best process conditions are that sodium chloride solution of the color-fixation is 1.6% ,dip time is 3 min,thickness is 8 ram,wind-speed is 6 m/s.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2010年第4期34-36,共3页
Journal of Zhengzhou University of Light Industry:Natural Science
关键词
速冻食品
香蕉片
加工工艺
quick freezing food
banana slice
processing technique
