食品工业科技2011，Vol.32Issue(2)：201-204,4.
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
摘要
Abstract
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 ( DEl 5 : 20) and SiO2 was found to be 0.6 and 0.015( kg per kg banana solids).关键词
香蕉粉/喷雾干燥/麦芽糊精/抗结剂分类
轻工纺织引用本文复制引用
许学勤,李丹..喷雾干燥速溶香蕉粉制备工艺研究[J].食品工业科技,2011,32(2):201-204,4.基金项目
广东省产学研项目(2007B090100009). （2007B090100009）
