学术
摘 要:
该试验以香蕉和花生为原料对香蕉的护色、干燥方法及香蕉花生酱的加工工艺进行了研究。试验结果表明：香蕉去皮后，用0.2%柠檬酸＋0.01%维生素C溶液浸泡10min护色、打浆，在75℃下热风干燥60min，得到香蕉粉，香蕉花生酱的最佳配方为花生酱73%、香蕉粉15%、单甘酯2%、蔗糖5%、植物油5%；香蕉花生酱适宜的杀菌条件为121℃，16min。[著者文摘]
文章出处:
《中国食品添加剂》-2007年5期,139 -128-134,139页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）05-0128-07
Study on the processing technology of banana and peanut butter
ZHAO Ling-yan, DENG Fang-ming, XIAO Dan （ Department of Food Science and Technology of Hunan Agricultural University, Changsha 410128, China）
Abstract:
The trial of bananas and peanuts for raw materials to the color of bananas, drying methods and the peanut butter banana processing were studied. Test results show that banana is soaked in 0. 2% citric acid ＋0. 01% VC solution for 10min to protect color; Beating, banana powder was dried at 75℃ for 2h; the best formula of banana peanut butter is peanut 73%, banana 15%, monoglycerides 2%, Sucrose 5%, fat 5% ; the appropriate of banana and peanut butter of sterilization conditions of 121℃, 16min.[著者文摘]
Key words:
banana; peanut; banana and peanut butter; processing
更多>>免费文章
cqvip.com