ABSTRACT: The processing characteristics of common banana raw materials were studied, and the quality changes of banana slices in microwave drying equipment were analyzed. The nutritional characteristics of total sugar and starch in banana processing raw materials were determined and their texture and other sensory qualities were evaluated with mature pink banana, banana and banana from Guangdong province.
In the suitable maturity range, the higher the maturity of banana, the better the quality of vacuum microwave dried products, among which banana is more suitable for making crisp chips.
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