香蕉片远红外干燥工艺的研究

The Processing Technique of Banana Slice under Far-Infrared Drying

香蕉片作为一种休闲食品具有较大的开发空间。试验以香蕉为材料,采用远红外干燥技术制作香蕉片。通过单因素试验考察护色剂浓度、烘干温度和烘干时间对香蕉片制作的影响。利用正交试验优化远红外干燥技术制作香蕉片的工艺条件。结果表明,远红外干燥法制作香蕉片的最优工艺条件为:护色剂浓度2%,烘干温度80℃,烘干时间5 h,在此条件下制得的香蕉片有较好的感官品质。试验为香蕉片远红外干燥技术的工业化应用提供理论依据。

The bananas were produced into banana slices by using far-infrared drying technology. On the basis of single-factor experiments, the production technology of banana slices was optimized by using an orthogonal experiment. The result showed that the optimal process condition was 2% of color inhibitor concentration, 80 ℃ of drying temperature and 5 h of drying time. The academic basis on industrial application of using far-infrared drying technology in producing banana slices was provided.