芭蕉片的真空冷冻干燥工艺

Vacuum Freeze-drying Processing of Musa basjoo Sieb.Et Zucc Slice

采用真空冷冻干燥方法冻干芭蕉，电阻法测定芭蕉的共晶点和共熔点，绘制了冻干芭蕉的干燥曲线，通过优化确定了最佳冻干程序。试验分析了预冻方式、不同成熟度、切片厚度、浸泡方式对冻干芭蕉品质的影响。结果表明：最佳程序为：第一段-20℃，5．6h；第二段-10℃，6．1h；第三段，20℃，5．6h；第四段，30℃，6．3h。进一步试验表明2种预冻方式对冻干产品影响不大，成熟芭蕉，切片厚度为3-5mm，直接干燥得到产品品质好。与市售香蕉脆片比较，品质更佳。

Vacuum freeze-drying method was applied to freezing-dry Musa basjoo. The eutectic point and consolute point were determined by electrical resistance method. Freeze-drying curve was drawn and the best freeze-drying procedure was definite by optimization. Then tests analyzed the influence factors on quality of freeze-drying basjoo, such as pre-freezing method, different grade of maturity, slice thickness and soap method. The results indicated that the best freeze-drying procedure was： the first stage -20 ℃, 5.6 h; the second one - 10 ℃, 6.1 h; the third one 20 ℃, 5.6 h; the forth one 30℃, 6.3 h. Meanwhile, this showed little difference to the quality of products between two kinds of pre-freezing methods. Furthermore, in the addition of maturity, 3-5 mm slice thickness, direct freezing- dry, the products was high of quality. Compared with the sale banana products, the freeze-drying products had better quality.