| 不同加工方式对香蕉片品质的影响 |
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| 引用本文： | 陈茜,张雪春,王振兴,何雪梅,孙健.不同加工方式对香蕉片品质的影响[J].南方农业学报,2022,53(5):1305-1315. |
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| 作者姓名： | 陈茜 张雪春 王振兴 何雪梅 孙健 |
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| 作者单位： | 1 西南林业大学生命科学学院, 云南昆明 650224;2 广西农业科学院农产品加工研究所/广西香蕉保鲜与加工工程技术研究中心, 广西南宁 530007;3 广西果蔬贮藏与加工新技术重点实验室, 广西南宁 530007;4 广西农业科学院, 广西南宁 530007 |
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| 基金项目： | 国家自然科学基金项目（31860579）；国家香蕉产业技术体系项目（CARS-31）；广西自然科学基金项目（2019GXNSFAA185027，2020GXNSFAA297153） |
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| 摘 要： | 【目的】比较不同加工方式对香蕉片感官品质、物理品质、营养品质和安全品质的影响，筛选出适合香蕉片的加工方式，为香蕉精深加工提供技术支持。【方法】以低温真空油炸、真空冷冻干燥、高温油炸、热风烘干和烘烤5种方式加工的香蕉片为原料，开展感官评价、物理特性与营养成分分析及污染物丙烯酰胺含量的测定；采用评分法进行感官评价，分光测色...
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| 关 键 词： | 香蕉片 加工方式 营养品质 丙烯酰胺 微观结构 |
| 收稿时间： | 2022-01-24 |
Effects of different processing methods on the quality of banana slices |
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| CHEN Xi,ZHANG Xue-chun,WANG Zhen-xing,HE Xue-mei,SUN Jian.Effects of different processing methods on the quality of banana slices[J].Journal of Southern Agriculture,2022,53(5):1305-1315. |
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| Authors: | CHEN Xi ZHANG Xue-chun WANG Zhen-xing HE Xue-mei SUN Jian |
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| Institution: | 1 College of Life Sciences, Southwest Forestry University, Kunming, Yunnan 650224, China;2 Institute of AgroProducts Processing Science and Technology, Guangxi Academy of Agricultural Sciences/Guangxi Banana Preservation and Processing Research Center of Engineering Technology, Nanning, Guangxi 530007, China;3 Guangxi Key Laboratory of Fruits and Vegetables Storage Processing Technology, Nanning, Guangxi 530007, China;4 Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China |
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| Abstract: | 【Objective】To compare the effects of different processing methods on the sensory quality，physical quality，nutritional quality and safety quality of banana slices，to screen out the suitable processing methods for processing banana slices，so as to provide technical support for the deep processing of banana.【Method】Banana slices processed by five methods，namely low temperature vacuum frying，vacuum freeze drying，high temperature frying，hot-air drying and baking were used as raw materials to carry out sensory evaluation，physical properties and nutrient composition analyses and acrylamide content determination. The sensory evaluation was carried out by scoring method；the physical properties were determined by spectrophotometer and mass spectrometer；the microstructure was observed by scanning electron microscope；the nutrient content of banana slices was determined by physicochemical analysis technique；and the acrylamide content was detected by liquid chromatography technique.【Result】Among the banana slices from five different processing methods，the slices processed by low temperature vacuum frying scored the highest，87.00，in sensory evaluation，followed by the ones processed by vacuum freeze drying，with a score of 79.00. Banana slices processed by vacuum freeze drying had the highest L* value，while the ones processed by low temperature vacuum frying had the highest b* value. Low temperature vacuum frying and vacuum freeze drying contributed to moderate hardness and crispness，and the banana slices processed by these two methods represented good flavor quality for their moderate sourness and sweetness. These two methods also had the best effect on nutrient retention: the protein content was 3.05% and 5.51%，the Vc content was 33.61 and 30.14 mg/100 g，and the fat content was as low as 16.65% and 14.75%. High temperature frying led to the highest acrylamide content and it was 5614.00 μg/kg，while low temperature vacuum frying and charcoal grilled banana slices contained lower acrylamide content. Scanning electron microscopy results showed that the microstructure of low-temperature vacuum frying and vacuum freeze-drying was fuller，with more and larger pores，giving a better crispness.【Conclusion】 Banana slices processed by low temperature vacuum frying and vacuum freeze drying have the highest sensory evaluation score，and they can retain more nutrients. Among them，low temperature vacuum frying technology is more suitable for mass production of bananas，because of its simple pretreatment and short frying time. |
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