香蕉酱抗褐变的工艺研究  

A Study on the Techniques of Anti-Browning of Banana Jam

作　　者：李胜[1] 李枚秋[2] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510300 [2]华南热带农业大学理工学院,海南儋州571737

出　　处：《华南热带农业大学学报》2006年第2期14-17,共4页Journal of South China University of Tropical Agriculture

摘　　要：采用热处理及化学处理进行防止香蕉酱褐变的研究。结果表明,热处理和化学处理的方法均可有效遏制香蕉酱的褐变,而同时采用两种方法的二级防褐变处理效果最佳,即先在沸水中热烫蕉条7～8min,打浆时添加10%的蛋清、0.3%的维生素C和0.6%的柠檬酸,可有效抑制香蕉酱的褐变。The reasons and methods for anti-browning of banana jam were studied, showing that both the methods of hot treating and chemical treating on banana jam were effective for preventing coloration, and blanching the peeled bananas in the boiling water for 7 to 8 minutes and pureeing them with whey 10%, Vc 0.3% and citric acid 0.6% was the best way to inhibit banana browning.

关 键 词：香蕉酱 褐变 热处理 化学处理 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]