喷雾干燥速溶香蕉粉制备工艺研究

Study on technique of instant banana powder by spray drying

从全利用香蕉可食部分出发研究喷雾干燥法制备速溶香蕉粉的工艺,主要研究了干燥前果汁的浓缩与调配。酶处理后的香蕉果浆经离心分离,上清液喷雾干燥制备速溶香蕉粉。以含水量、吸湿性、溶解性、粒径、颗粒微观结构为指标考察麦芽糊精DE值、添加量、果汁浓度及抗结剂对喷雾干燥产品的影响,得到最佳工艺为:果汁浓缩至20°Brix,添加0.6(kg/kg香蕉固形物)DE15～20麦芽糊精,0.015(kg/kg香蕉固形物)SiO2。

From the point of full utilization of banana edible part,the technique for processing instant banana powder was studied,especially the concentration and preparation of juice before drying. Banana pulp was firstly separated into supernatant and insoluble marc by centrifugation after enzymatic treatment of fragmentized banana pulp. Then supernatant was dried by spray-drying to prepare instant banana powder. The quality of spray-drying products was evaluated by water content,hygroscopicity,dissolubility,average diameter and microstructure to study the indexes of DE value and levels of maltodextrin（MD）added to the pulp,juice concentration and anti-caking agent. The optimum conditions were：the juice was concentrated to 20°Brix,the addition of MD（DE15~20）and SiO2 was found to be 0.6 and 0.015（kg per kg banana solids）.