香蕉風味烘焙內餡

香蕉風味烘焙內餡
Banana-flavored fillings for bakery industry

國立嘉義大學食品科學系
Department of Food Science, National Chiayi University

　　本計畫成功開發耐受長期室溫儲藏條件的香蕉半成品，可作為烘焙產品內餡原料，並進一步開發成香蕉風味卡士達醬及巧克力醬，適度解決香蕉盛產問題。經交叉比對緩衝溶液種類，浸漬香蕉果肉，已具保存其顏色及風味的成效，再運用酸化真空封袋及常壓沸水殺菌，可較新鮮香蕉延長儲存期限4倍以上。經適度保存的香蕉果肉，可作為烘焙食品的內餡。

　　This project has successfully developed banana semi-finished products that can withstand long-term storage conditions at a room temperature and can be used as filling materials for bakery products, and further developed banana-flavored custard and chocolate spread fillings to appropriately solve the problem of abundant bananas. The color and flavor of the banana pulp are preserved by cross-checking the type of buffer solution used to dip the banana pulp, and it can be sterilized with acidified vacuum-sealed bags and atmospheric boiling water to extend the storage life 4 times longer than fresh bananas. The properly-preserved banana pulp can be used as the filling for baked food.

圖一、真空軟袋技術運用於香蕉果肉保藏。
Fig. 1. Preserving banana pulp via vacuum retort-pouching technology.

圖二、香蕉風味卡士達及巧克力烘焙內餡。
Fig. 2. Bakery products incorporating banana-flavored custard and chocolate spread fillings.

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資料來源

• 財團法人農業科技研究院彙整
• 台灣農業科技資源運籌管理學會《農業技術口碑好，南向出口有一套》成果手冊

文章摘譯

• 農業科技決策資訊平台管理團隊