摘要：香蕉氣味芬芳，營養豐富，是著名的熱帶水果，深受消費者的喜愛。本課題對香蕉進行切片、微波膨化，確定微波膨化香蕉片的最佳加工工藝，并研究它在加工中營養素的流失情況、風味變化等，以加強改進，為消費者提供新口味、新營養價值的產品。結果表明，香蕉片厚度為7mm，溫度60℃下干燥至水分含量為20%，微波中火膨化40s，膨化率最大。本實驗還研究了香蕉片干燥后和膨化后水分含量及化學成份的變化，結果表明，其中還原糖、總酚的含量呈下降趨勢，清除DPPH自由基的清除率呈上升趨勢。

關鍵詞 香蕉；膨化；微波

Abstract:Banana is known for its tropical fruits, nutrient-rich, fragrant smell, well received by consumers. The subject of banana slices, microwave puffing, to determine the best process for microwave puffing banana slices, and studies in processing the loss of nutrients, flavor changes, in order to strengthen the improvement, to provide consumers with new flavors, new nutritional value products [purpose, method, knot over and conclusions]. The results showed that banana slices having a thickness of 7mm, dried to a moisture content of 20% at a temperature of 60 ° C, the fire puffing 40s microwave puffing rate. The experiment also studied the dried banana chips and puffed moisture content and chemical composition changes, The results show that reducing sugar, total phenol content of a downward trend, clear DPPH radical scavenging rate upward trend.

Keywords banana puffing microwave