热烫条件对香蕉浆褐变的影响  

Effect of different blanching conditions on banana browning

作　　者：樊志勇[1] 徐青艳[1] 朱瑞倩[1] 陈珮[1] 孙亮[1] 王建中[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京林业大学林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品工业科技》2013年第16期318-321,325,共5页Science and Technology of Food Industry

基　　金：北京林业大学国家级大学生创新训练项目(201210022034);林业公益性行业科研专项资金(201204401)

摘　　要：研究了热烫温度、热烫时间、热烫固液比以及热烫液加酸量对香蕉热处理过程中PPO酶活以及香蕉浆褐变的影响。结果表明,香蕉热处理的优化条件为:热烫温度为100℃、热烫时间为6min、热烫固液比为1∶5(w∶v)和柠檬酸浓度为0.6%。在此条件下进行验证实验,测得香蕉浆中的残留PPO酶活为16U,香蕉浆液的褐变度仅0.072,对控制香蕉在加工过程中的褐变有明显效果。The effect of different blanching temperature,blanching time,solid-to-liquid ratio and blanching pH on the polyphenoloxidase and browning degree of banana serous fluid was studied. To get the best condition of banana blanching,orthogonal experiment after single factors analysis was used. The result showed that the residual activity of polyphenoloxidase and the browning degree of banana serous fluid would be on a low level when the blanching temperature was 100℃,the blanching time was 6min,the solid-to-liquid ratio was 1∶5 and the blanching pH were regulated by citric acid of 0.6 percent concentration. Under such conditions,the polyphenoloxidase was 16U and the browning degree of banana serous fluid was only 0.072,which had obvious effect on browning control in banana processing.

关 键 词：香蕉 PPO酶 褐变 热烫 

分 类 号：TS201.1[轻工技术与工程—食品科学]