不同干燥方式对香蕉产品品质的影响

为了对比普通热风干燥、真空冷冻干燥、传统油炸干燥、真空干燥、真空微波干燥、变温压差膨化干燥6 种不同的干燥方式对香蕉干燥产品营养成分、微观结构、感官品质、风味成分、生产周期的影响。采用理化分析技术检测营养成分含量；扫描电子显微镜观察微观结构；固相微萃取气相色谱-质谱联用技术分析检测风味成分；评分法进行感官评价、变异系数综合评价。结果表明：6 种不同干燥方式下香蕉产品营养成分变化显著，变温压差膨化干燥和真空冷冻干燥可较好保留产品各种营养成分；电子显微镜扫描显示变温压差膨化干燥产品细胞空隙最大，感官评分最高；固相微萃取气相色谱-质谱联用分析结果表明6 种不同干燥方式下香蕉产品生成了不同种类风味物质和特有风味成分，变温压差膨化干燥和真空冷冻干燥能较好地保留鲜香蕉中的酯类物质。干燥方式综合评价结果为：真空冷冻干燥＞变温压差膨化干燥＞传统油炸干燥＞真空干燥＞真空微波干燥＞普通热风干燥。但真空冷冻干燥投资大，生产周期长；变温压差膨化干燥微观细胞结构空隙最大，赋予产品疏松多孔结构。综合考量产品营养成分、感官评分、风味物质、微观结构、生产周期五类评价指标得出，变温压差膨化干燥加工技术适用于香蕉干制品的生产加工。

Effects of Different Drying Methods on Quality of Banana Products

This study was conducted aiming to evaluate and compare the effects of six drying methods including hot-air drying,
vacuum freeze drying, explosion puffing drying, traditional frying, vacuum drying, microwave vacuum drying on nutritional
components, microstructure, sensory evaluation, aroma composition, and manufacture cycle of dried banana products. Physical and
chemical analyses were carried out for nutrient contents, sensory evaluation was performed using scoring test, and microstructure
was observed by scanning electron microscopy (SEM). Solid phase micro-extraction and gas chromatography mass spectrometry
analysis were used to detect flavor components. Furthermore, comprehensive evaluation was implemented by the coefficient of
variation method. The results showed that all the six drying methods could significantly change nutritional contents of banana;
explosion puffing drying and vacuum freeze drying provided better retention of various nutrients; as observed by SEM,
explosion puffing drying showed the maximum intercellular gaps in dried products and the dried product had the highest
sensory score and contained different classes of unique flavor components. Frying and vacuum freeze drying gave better
retention of esters in fresh banana. Comprehensive evaluation results followed the decreasing order of vacuum freeze
drying > explosion puffing drying > fried puffed drying > vacuum drying > microwave vacuum drying > hot-air drying.
However, vacuum freeze drying needed large investment and long production cycle. Explosion puffing drying produced a
dried product with a loose and porous structure characterized by the largest intercellular spaces. Taken together, it can be
concluded that explosion puffing drying is suitable for dried banana products.