摘要
介绍了一种高品质香蕉粉制备新工艺.将成熟香蕉清洗后于-1～2 ℃下冷藏至果肉温度不高于2 ℃,快速去皮后放入果肉重量1.0倍的有少量冰渣的冰冻水中,快速打浆,并将冷浆料泵入压力为0.1 MPa、进风温度为175 ℃的喷雾干燥塔中干燥,即可得到纯全香蕉粉.该工艺制备的香蕉粉保留了果肉原有色泽和风味,且可实现连续化生产,生产效率高.
A new process for the preparation of high-quality banana powder has been developed by spray-drying method without any additives.First,the fresh ripe banana was stored at-1~2 ℃ in a refrigerator till the temperature of fruit flesh was below 2 ℃,after being peeled,the pulp was beaten with 1.0 times weight of ice water immediately.Then,the suspensions were passed through the spray dryer with an atomization pressure of 0.1 MPa and drying temperature of 175 ℃.Finally,the pure banana powder was obtained without any additives.Therefore,the above proposed process kept the original color and flavor of banana,and it could achieve a continuous industrial production with a high efficiency.
出处
《江西农业学报》
CAS
2010年第12期110-112,116,共4页
Acta Agriculturae Jiangxi
基金
海南省自然科学基金项目(50890)
