微囊化速溶香蕉粉的工艺  

Optimal Paramerter Investigation of Banana Enzymatic Hydrolysis and Preparation of Ready to Drink Banana Powder

作　　者：李亮[1] 熊华[1] 陈望华[1] 黄军[1] 陈升军[1] 李庭[1] 齐今峰[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室

出　　处：《食品与发酵工业》2008年第6期85-88,共4页Food and Fermentation Industries

基　　金：十一五支撑计划;教育部长江学者和创新团队发展计划(IRT0540)

摘　　要：采用微胶囊化生产速溶香蕉粉。香蕉酶解反应的最佳条件为料液质量比1∶1,果胶酶用量0.08mL/kg,淀粉酶用量0.04%,温度40℃,反应时间90min,得率达80.2%。酶解香蕉浆经过乳化均质,喷雾干燥生产速溶微囊化香蕉粉粉末,干燥过程的进风温度为185℃,出风温度为80℃。速溶粉产品有良好的速溶性和乳化稳定性,较好的复水性。The optimal paramerters of banana enzymatic hydrolysis are： the quantity of enzyme 0.04% （w/w） amylase, Pectinex ultra enzyme 0.08ml/kg, hydrolysis duration 90min and hydrolysis temperature 40℃. The rate of banana to water is 1 ： 1, extraction percentage arrived to 80.2%. Micro-encapsualtion technology and were used to produce banana instant solid powder. The optimal inlet and outlet temperatures for spray drying were found at 185℃ and 80℃, respectively. The micro-encapsulated banana powder showed a good emusion stability and dissolubility.

关 键 词：香蕉 酶解 速溶粉 微囊化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]