香蕉品种对香蕉果酱加工质量的影响  

Effect of different variety of banana on the processing performance of banana jam

作　　者：滕建文[1] 黄丽[1] 夏宁[1] 韦保耀[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品与机械》2008年第1期133-135,共3页Food and Machinery

基　　金：广西青年科学基金项目(项目编号:桂科青0339002)

摘　　要：目的:探讨香蕉品种对香蕉果酱加工质量的影响,筛选适宜的加工品种;方法:以广西主栽的5个香蕉品种为原料加工成香蕉酱,对原料的理化性质、加工中多酚氧化酶的活性及产品的品质进行分析对比;结果:牛蕉含酸量和固形物含量高,褐变程度低,但没有香蕉风味;香芽蕉类香蕉具有浓郁的风味,但在加工过程中易褐变,PPO耐热性强;西贡蕉加工产品的出品率高,风味优良、色泽良好、综合评分最高;结论:牛蕉与香芽蕉类香蕉不适宜加工香蕉酱,西贡蕉是良好的香蕉酱加工品种。Objective： To explore the influence of variety of banana on the quality of banana jam during processing and to select suitable variety of banana for production; Method： The physical and chemical properties of five different varieties of banana mainly cultivated in Guangxi were analyzed. The activity of polyphenol oxidase（PPO） of banana during processing and the difference of quality for banana jam were detected ; Results ： Niujiaojiao contained little aroma and high acid and solid material, which was hard to browning. Musa AAA group contained rich aroma and more PPO ,which were easy to brown during processing. Xigongjiao had good flavor and color and the highest grade of integrated evaluation; Conclusion： Niujiaojiao and Musa AAA group were not suitable to be made into jam, while Xigongjiao was a good variety for banana jam production.

关 键 词：香蕉酱 香蕉品种 加工 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]