摘要：香蕉气味芬芳，营养丰富，是著名的热带水果，深受消费者的喜爱。本课题对香蕉进行切片、微波膨化，确定微波膨化香蕉片的最佳加工工艺，并研究它在加工中营养素的流失情况、风味变化等，以加强改进，为消费者提供新口味、新营养价值的产品。结果表明，香蕉片厚度为7mm，温度60℃下干燥至水分含量为20%，微波中火膨化40s，膨化率最大。本实验还研究了香蕉片干燥后和膨化后水分含量及化学成份的变化，结果表明，其中还原糖、总酚的含量呈下降趋势，清除DPPH自由基的清除率呈上升趋势。
关键词 香蕉；膨化；微波
Abstract:Banana is known for its tropical fruits, nutrient-rich, fragrant smell, well received by consumers. The subject of banana slices, microwave puffing, to determine the best process for microwave puffing banana slices, and studies in processing the loss of nutrients, flavor changes, in order to strengthen the improvement, to provide consumers with new flavors, new nutritional value products [purpose, method, knot over and conclusions]. The results showed that banana slices having a thickness of 7mm, dried to a moisture content of 20% at a temperature of 60 ° C, the fire puffing 40s microwave puffing rate. The experiment also studied the dried banana chips and puffed moisture content and chemical composition changes, The results show that reducing sugar, total phenol content of a downward trend, clear DPPH radical scavenging rate upward trend.
Keywords banana puffing microwave
