Study on preparation and fresh-keeping technology at low temperature of mixture banana puree

The proportion of different varieties banana were explored by optimum test in foundation of basic characteristics of banana, then through single factor experiments and orthogonal analysis, the color protecting liquid formula were optimized.Beside, the low- temperature preservation technology of once, twice ultrarapid freezing and frozen were compared.The results indicated that the mass ratio of three kinds of bananas was 4∶2∶2.The optimum color protecting solution composed of citric acid 0.20%, GSH 0.10% and vitamin C 0.10%, the minimum color difference value was 11.58. In this foundation, blanching 60s could deactivate PPO and POD. The best fresh- keeping technique was quick-frozen once, the banana puree had good color and flavor, less structure damage, the total sensory evaluation score reached 93 points.