香蕉果酱工艺研究  

Study on the Technology of Banana Jam

作　　者：徐云升[1] 符式琼[1] 符国士[1] 

机构地区：[1]琼州大学食品研究中心,海南五指山572200

出　　处：《琼州大学学报》2005年第5期34-37,共4页Journal of Qiongzhou University

基　　金：海南省自然科学基金(80407)

摘　　要：研究了制作香蕉果酱的工艺过程,分析了影响果酱质量的因素.由实验得出接近成熟的香蕉作果酱的原料最为理想,在不加护色素加工的情况下,用热水对香蕉热烫可以防止褐变,可用黄原胶作为香蕉果酱的增稠剂,果酱在开瓶条件下可保存一周.In this study , the technology of banana jam was studied , the influence factor of jam quality was analyzed , Near ripeness banana was thinked as good raw material of banana jam by experimentation , jam brownning could be prevented by hot water no colour fixactives , xanthan gum was used as thickening agent and this jam could be saved for one week in opening .

关 键 词：香蕉果酱 褐变 护色 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]