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Study on the processing technology of banana powder and peanut butter

Zhao Lingyan,Deng Fangming,Xiao Dan (Department of Food Science and Technology ,Hunan Agricultural University,Changsha 410128,China)  
Bananas and peanuts were used as the raw materials,the color protection,drying methods of bananas and the peanut butter processing were studied. The results indicated that the peeled banana was soaked in 0.2% citric acid +0.01% vitamine C solution for 10min and being beat,then it was dried at 75℃ for 2h,the banana powder could be obtained; the best formula of banana peanut butter was the peanut butter 73%,the banana powder 15%,the single glyceride 2%,the sucrose 5%,the vegetable oil 5%.
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