香蕉乾脫水技術之研究

Study on the Dehydration Technique of Banana Preserves

游若篍(Roch-Chui Yu)

《中華農業研究》 34卷2期 (1985/06) Pp. 183-194

https://doi.org/10.29951/JARC.198506.0007

摘要

香蕉加工品包括香蕉脆片、香蕉泥、香蕉果醬及香蕉乾等。其中以香蕉乾之製造最爲簡易且較易供農家應用。香蕉之乾燥條件織香蕉原料糖度在25度左右具香蕉風味者較佳。香蕉採收後至熟成期間大約失重14%。以60℃乾燥大約需24小時，製品水分活性＜0.75，水分含量＜25%，製造率佔香蕉青果之15%。利用太陽能菸葉稻穀烘乾機製香蕉乾，每公斤香蕉乾成品之油電費爲7.7元，較利用電氣熱風乾燥機者，節省60%以上之乾燥燃料費。抑制香蕉乾之褐變以製品經殺菁處理（100℃，三分鐘），並利用脫氧劑包裝者，布室溫經六個月貯藏，仍能保持香蕉乾之色澤與風味，而在低溫(5℃)貯藏者約可貯放一年。

關鍵字

香蕉乾 ； 太陽能烘乾機 ； 防止褐變

並列摘要

Banana processing products included banana chips, banana puree, banana jams and banana preserves are available. Banana preserves are considered the most easily processed and the technique could be extended to farmers for small-scale production at home. In order to obtain top grade banana preserves, raw banana must possess fragrant flavor, delicious taste and devoid of astringency after ripening. The sugar content of the fruit should be about 25° Brix.
During ripening, the weight loss of banana was around 14%. It took nearly 24hours at 60℃ to dry out and the water content of the preserves was reduced to 25%, the correspondant water activity was 0.75. The yield of the product as compared with the unprocessed raw material was close to 15%.
If solar powered Tobacco Leave and Rice Grain Dryer was used for banana dehydration, the drying cost would be 7.7 NT dollars per kilogram of banana preserves, which was 60% saving in terms of energy consumption provided electric dryer was used instead. The browning of the banana preserves could be prevented by blanching the product at 100℃ for three minutes and packaging with oxygen-absorber. As the results showed that after six months of storage at room temperature, banana preserves was still able to maintain their delicious taste and appealing color. The color might be kept for one year without turning brown in case the preserves were stored in cold at 5℃.

並列關鍵字

Banana preserves ； Solar powered dryer ； browning ； inhibition