摘要
采用物性分析法,研究对比Na Cl溶液、VC溶液、VC+Na Cl复合溶液、超声波4种处理方式对香蕉变温压差膨化产品硬度、脆度、L*值、含水率的影响。结果表明,采用2.5%Na Cl溶液和超声波处理30 min对产品护色效果较佳;VC溶液和复合溶液VC+Na Cl护色效果不佳。
In this paper, using physical analysis method, the influence of comparative research on NaCl, VC, VC＋NaCl, ultrasonic four pretreatment methods on banana explosion puffing drying product L＊ value, brittleness, hardness, moisture content. The results show that, with 2.5% salt solution and ultrasonic treatment for 30 minutes on the product color protecting effect is good; VC, compound solution VC ＋ NaCl color effect is poor.
出处
《农产品加工》
2015年第7期8-10,16,共4页
Farm Products Processing
关键词
香蕉
变温压差膨化
品质
物性研究
bananas
variable temperature and pressure puffing drying
product quality
physical property analysis
作者简介
李宝玉（1976-），男，硕士，高级技师，工程师，研究方向为食品加工与食品安全。
