Optimization of Preparation Process of Banana Powder

Abstract

Abstract: In this study,the formula of color-preserving solution for banana was optimized by orthogonal test,and the spray draying method was used to prepare banana powder. The optimal formula of the color-preserving solut is as following:0.32% citric acid,0.06% vitamin C,0.32% β-orbicular dextrin and 0.01% phytic acid. The optimal spray drying processing conditions are as following:20.0% maltodextrin and 10.0% sugar as mixed additives,inlet temperature 200 ℃ and outlet temperature 80 ℃. The banana powder is light yellow with the same color as flesh,aromatic odor and good hydrophilicity.

Key words: banana powder, color protection, spray drying

LIU Chang-Hai, XIA Yu, DU Bing, YANG Gong-Ming. Optimization of Preparation Process of Banana Powder[J]. FOOD SCIENCE, 2008, 29(12): 270-273.

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Optimization of Preparation Process of Banana Powder

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