| 摘要 |
A method for preparing a frozen banana is provided to remarkably reduce discoloration of the banana flesh even during long-term storage, form uniform taste, and improve the flavor and sweetness of a banana. The method for preparing a frozen banana comprises the steps of: (1) vacuum-packing a peeled banana in the vacuum degree range of 85-95%; (2) cold-maturing the vacuum-packed banana at a temperature of 0-25‹C; (3) quick-freezing the cold-matured banana at a temperature of -70 to -20‹C; and (4) preserving the quick-frozen banana at a temperature of -20 to -5‹C. The vacuum packing is carried out by using one, two or more materials selected from nylon, polyethylene, polyvinyl chloride resin, polyvinylidene chloride resin, polyester, and polypropylene. |
