Research Progress of Banana Products Processing Technology

doi:10.11924/j.issn.1000-6850.casb16010144

Abstract

Abstract: In order to increase the added value of banana products and promote the sustainable development of banana industry, in this paper, the present status of processed banana products was summarized, including dried, baked, beverage, canned banana products and son on. Research progresses of banana processing technology and its functional ingredients extraction at home and abroad were concluded, including new drying, clarification, fermentation, color and process stability. The authors found that current domestic research on banana active constituents mainly focused on polysaccharides and polyphenols, rarely on catecholamine such as dopamine. The main direction of future research should be banana active ingredient extraction, isolation and application. This article could provide certain theoretical references for banana processing and technical research.

CLC Number:

Hong Jiamin,He Yansen,Zheng Feiyan,Zheng Yunyun and Zhang Shuai. Research Progress of Banana Products Processing Technology[J]. Chinese Agricultural Science Bulletin, 2016, 32(34): 180-186.

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