期刊文献+

香蕉加工过程酶促褐变控制的研究 被引量:36

A Study on Control of Enzymatic Browning in Banana Processing
下载PDF
导出
摘要 研究了香蕉果实不同部位的褐变情况以及去皮、切片、打浆、钝酶工艺中的褐变,通过褐变抑制试验,筛选了几种护色剂。结果表明,香蕉的果皮、果肉上的丝络、果心部位均比果肉易于褐变。去皮、切片、打浆处理对香蕉酶促褐变的影响程度由大到小为:打浆>切片>去皮,打浆时间越长,褐变程度越高。微波法钝酶比热水法、蒸汽法护色效果好,且能保持香蕉的风味。柠檬酸、异抗坏血酸、4-乙基间苯二酚、植酸分别对香蕉浆液均有护色作用,其最佳配比为:柠檬酸0.32%、异抗坏血酸0.06%、4-乙基间苯二酚0.12%、植酸0.02%。 Enzymatic browning of different parts of banana fruits, as well as browning resulted from peeling, cutting, pounding and enzymatic passivation has been studied. Several color-protecting solutions have been obtained after filtrating through the experiments of browning inhibition. Results indicated that the husks, the threads on the pulp and the core of banana were more apt to brown than the pulp. The degrees of impacts of different mechanical treatments on enzymatic browning were in a descending order, as follows, pounding>cutting>peeling. The longer the time of pounding was, the more intense of browning. At color protection, the enzymatic passivation by microwave treatment was better than boiling water treatment and steam treatment, as well as at preserving banana flavor. Citric acid, erythoribic acid, 4-hexylresorcinol and phytic acid had color protection function on banana jam. The best recipe of them was citric acid 0.32%, erythoribic acid 0.06%, 4-hexylresorcinol 0.12% and phytic acid 0.02%.
出处 《电子科技大学学报》 EI CAS CSCD 北大核心 2003年第6期641-644,共4页 Journal of University of Electronic Science and Technology of China
关键词 香蕉 加工 酶促褐变 控制 护色 banana procedure enzymatice browning controlling color-protecting
  • 相关文献

参考文献7

二级参考文献9

  • 1谢达忠.蜂蜜的新用途--果汁、 果酒的澄清剂[J].食品科学,1987,(12).
  • 2郭卫强.香蕉罐头的加工技术[J].食品科学,1987,(3):56-56.
  • 3袁振远.香蕉的综合利用[J].食品科学,1987,(5).
  • 4黄发新.饮料工艺学[J].华南热带作物学院教材,1992,.
  • 5无锡轻工业学院.酿造酒工艺学[M].北京:轻工业出版社,1983..
  • 6张春善(译).蜂蜜防止果汁、酒的褐变[J].食品科学,1989,(10).
  • 7无锡轻工业学院 天津轻工业学院.食品生物化学[M].北京:轻工业出版社,1998.360.
  • 8杨方琪,杨健,费健.及其它抑制剂对加工梨汁色泽的影响[J]无锡轻工业学院学报,1986(01).
  • 9林文权,汤菊芬,黄翔,袁颖,赖道丽.香蕉汁制取及饮料配制研究[J].食品科学,1990,11(4):14-17. 被引量:9

共引文献84

同被引文献442

引证文献36

二级引证文献271

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部