降低香蕉酱褐变度的工艺条件研究  

Reducing the Degree of Browning of Banana Sauce

作　　者：杨志娟[1] 雷晓凌[1] 孔嘉碧[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《现代食品科技》2010年第9期962-964,共3页Modern Food Science and Technology

摘　　要：本文对降低香蕉酱褐变度的工艺条件进行了研究。结果表明可通过先热处理钝化褐变酶后再加食品添加剂的方法降低褐变度。热处理的最佳条件为100℃下加热8min;食品添加剂的最佳配比为:柠檬酸0.4%、抗坏血酸0.3%、NaHSO30.04%。用此方法处理能达到很好的防褐效果,所测的香蕉酱褐变度最低,酸甜可口,色泽呈现淡黄色。In this paper,methods for reducing the degree of browning of banana sauce were studied.The results showed that the browning degree of banana sauce can be reduced with heat treatment followed by addition of food additive.Optimum temperature and time of heat treatment were 100 ℃ and 8 min,respectively.The best formula of food additives was 0.4% citric acid,ascorbic acid 0.3%,and NaHSO3 0.04%.With this method,the lowest degree of browning of banana sauce was achieved.And the banana sauce was sweet and sour with light yellow color.

关 键 词：香蕉酱 褐变度 热处理 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]