澄清香蕉汁加工工艺研究.pdfVIP

澄清香蕉汁加工工艺研究 The clearness banana juice’s processes and craft research 白卫东 1 赵文红 1 冯桂萍 1 杨公明2 BAI Wei-dong1 ZHAO Wen-hong1 FENG Gui-ping1 YANG Gong-ming2 (1.仲恺农业技术学院轻工食品学院，广东 广州 510225；2.华南农业大学食品 学院，广东 广州 510642) (1.College of Light Industry Food, Zhongkai Agrotechnical University, Guangzhou,Guangdong 510225, China；2.Food College, South China Agricultural University, Guangzhou,Guangdong 510642, China) 摘要：应用正交实验设计,研究了不同酶量、酶解时间、酶解温度对香蕉汁澄清 度影响，结合得率，采用淀粉酶和果胶酶在不同阶段添加共同作用；同时，为了 减少杀菌时褐变加速和营养成分损失，采用几种不同杀菌方法进行了对比研究。 实验结果表明：较佳护色处理是在热烫前用 0.5%柠檬酸溶液浸泡，打浆时添加 异抗坏血酸 0.1%。最佳酶解条件是添加 0.3%的淀粉酶在 55 ℃下作用 30 min 后 得到粗酶液；得到的粗酶液再用果胶酶酶解，反应温度 45 ℃，酶用量 0.04%， 反应时间为 90 min。高温瞬时 121 ℃，10 s 的杀菌方法，能够有效防止褐变和 保持香蕉汁中营养成分，由此改善了香蕉汁加工的澄清工艺。 关键词：香蕉汁； 护色； 酶解； 杀菌 Abstract: In order to come out the best technique of banana clear juice. This research studied the influence of different quantity of enzyme, enzyme decomposed time and enzyme decomposed temperature to quality of the banana clear juice through perpendicular contrast experiments. Adopted amylase accompany with pectinase being added in different phase. Then in order to minus the browning reaction and the loss of nutrition, this research studied the several different sterilizations and their effect. The study shows that the best color shield treatment is soaking with 0.5% citric acid before heat treatment, when beating up the banana adding 0.1% Vc. The best enzyme decomposed condition is: adding 0.3% amylase, under 55 ℃, processed 30 min, gained the raw enzyme liquid, then used pectinase to decompose the raw enzyme liquid with condition of 45℃, 0.04% enzyme quantity, 90 min. With UHT 121 ℃, 10s of sterilization, can effectively prevent the browning reaction and maintain the nutrition substance in banana. Therefore, this study improves the technique of banana clear juice. Keywords: The banana juice；Color-shield tr