微波膨化型香蕉脆片的加工和酥脆度改善方法的研究

Processing of Banana Chips by Microwave Puffing and Improving of Crispness

研究了香蕉脆片的微波膨化加工工艺,当香蕉切片厚8mm时,热风干燥至水分含量10%,微波膨化50s,得到的脆片膨化率最高(91.43%)。采用不同浓度的氯化钙、氯化钠、碳酸氢钠、糊精对香蕉片进行处理后进行膨化,结果表明,经过3%糊精处理的香蕉片膨化率明显提高(123.30%),而且酥脆度和色泽得到改善。

The processing technology of crisp banana chips by microwave puffmg was studied. The highest puffing rate was 91.43 % when the thickness of banana slice was 8 mm, the water content was 10 % after hot wind drying and then puffing for 50 s by microwave. The banana chips were treated with CaCI2, NaCI, NaHCO3 and dextrin at different concentrations. The results showed that puffing rate of banana chips increased significantly （123.30 %） and crisp degree and color improved after treated with 3 % dextrin.