Research On Banana Processing Technology

Banana is the forth staple fruit of the world. It is high in yielding, with affluent nutrition, especially prominence in the health care function. Except for promoting the intestines'wriggling, it also have function of anti-oxidation, depressing blood fats, descent the blood pressure, lower the blood sugar, preventing arteriosclerosis and so on. In 2005, it is giving the title of"the new king of fruit". But the researches of banana processing characteristics and its processing technique are not too much; and the research level is not so high either. Therefore, it seriously affected banana's deep processing and the comprehensive utilization.Using three main breeds of banana - Baxijiao, Fenjiao and Dajiao as this research's experimental material, it comprehensively studied the banana's color protection, processing characteristic, and mainly focus on analyzing banana starch's physiochemical properties and characteristic. The research discovered that the enzymatic browning is the main reason of banana turning brown; systematically studied the effects of banana grinding condition (temperature and O2), and optimized the color protect condition by studying the effect when adding certain agent; Probed into the influencing rules adding liquid nitrogen when grinding process, and then obtained the optimized suitable method to color protection; Primary studied the banana starch isolated and distilled craft, and optimized the craft parameter; Studied banana juice processing craft of extinguishing the enzyme by microwave, ultra-high pressure sterilization and discussed the spurting craft of banana pomace to be produced Puffs food. The research contents and results in details are following:1. The characteristics of banana starchThe properties of banana starch were studied, including size, polarization cross, X-ray diffraction pattern and Crystallization structure etc. The pastes properties of banana starch such as translucency, retrogradation, and freeze-thaw were studied. The results showed that banana starch pastes have properties of lower clarity, poor freeze-thaw stability and good retrogradation. The viscidity of banana starch pastes increased with rising of pH value, the salt and cane sugar help to raise their viscidity. Amylose contents of banana starch from Dajiao, Fenjiao and Baxijiao were 20.14%, 26.25%, 14.21%;the pasting temperature respectively were 68℃, 66.9℃, 67.9℃;its viscidity thermostability remarkably is higher than the potato starch's, the retrogradation and freeze-thaw to be higher than the potato starch; But...