原料成熟度对微波干制蕉片品质的影响

Effect of Material Ripe Degree on Microwave Dehydrated Bananas Chips of Different Variety

研究常见蕉原料的加工特性,分析微波干制蕉片脆度等品质的变化。以广东产地的成熟粉蕉、大蕉、香蕉为试材,测定香蕉加工原料的总糖、淀粉营养特性,并评价其质构等感官品质。确定在适宜的成熟度范围内,香蕉的成熟度越高,其真空微波干制品质最好,其中香蕉较适于干制脆片。

The effect of principal components on microwave expansion and dehydrated chips qualities is studied. Principal components analysis is carried out to analyze polysacchrides content and banana starch,changed with banana variety and ripe degree during storage. Sensory and texture properties of products quality is also determined with an aim of consumer acceptance.Furthermore, the optimum banana variety is determined during banana storage, with acceptable processing parameter of polysacchrides content and crispy texture. Moreover,economical banana variety is taken as materials for banana chips.