真空冷冻干燥香蕉片的工艺研究

采用电阻法测定香蕉片冻干过程的共晶点和共熔点温度,研究不同物料成熟度、厚度、护色剂、冻结方法、加热板温度、干燥室真空度对香蕉冻干品得率、复水率、维生素C含量、可溶糖含量、酸度等的影响,结果表明：香蕉物料选用成熟度在7～8分熟,切成5～7mm厚度,选用L-半胱氨酸（L-Cys）护色,采用速冻方法冻结,干燥室真空度控制于70Pa,加热板温度0～60min～240min～300min～360min走势设定为20℃～60℃～60℃～40℃～40℃,所获香蕉冻干片品质优、产量高.

Study on Process of Banana-slice under Vacuum Freeze-drying

The eutectic point and consolute point of frozen-dried banana-slice were determined,Output,rehydration rate,Vc content,soluble sugar content and acidity of product were taken as main indexes to studied the effects of operation parameters such as material ripe degrees,thickness,color-keeping agents,freezing methods,heating plate temperature,vacuum degrees used to freeze-drying banana-slice in this paper.The results showed that the operation parameters had remarkable influences on both quality and output of freeze-drying banana-slice.Banana-slice which ripe degree of 7～8,material thickness of 5～7 mm,L-cysteine for keeping color,quick freezing method,vacuum degree of 70 Pa and heating plate temperature of 20℃～60℃～60℃～40℃～40℃ as the time was 0～60min～240min～300min～360min were optimum technical conditions of vacuum freeze-drying process of banana-slice.