混合香蕉浆的制备工艺及其低温保鲜技术研究  

Study on preparation and fresh-keeping technology at low temperature of mixture banana puree

作　　者：叶琼娟[1] 杨公明[1] 杜冰[1] 梁亮[1] 张全凯[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2013年第21期236-240,共5页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2008A024200003);广州市科技攻关项目(2010Z1-E121)

摘　　要：研究不同品种香蕉的特性的基础上,优化了其组合比例,并利用正交实验优化得到了最佳护色液配方,同时比较研究了一次、二次超速冷冻和缓冻三种不同的低温保鲜工艺。结果表明不同香蕉的最佳配比是香牙蕉∶大蕉∶粉蕉4∶4∶2;最佳护色液配方是柠檬酸0.20%,谷胱甘肽(GSH)0.10%,V C为0.10%,其色差值ΔE*最小为11.58,在此基础上热烫60s能使PPO和POD酶基本失活;最佳低温保鲜工艺是一次速冻,即香蕉经护色后灭酶打浆,然后包装于-40℃的超速冷冻设备中冻结8min。得到的香蕉浆色泽黄亮、香气怡人,口感细滑、酸甜适宜,且组织破坏小,感官评分达到93分。The proportion of different varieties banana were explored by optimum test in foundation of basic characteristics of banana, then through single factor experiments and orthogonal analysis, the color protecting liquid formula were optimized.Beside, the low-temperature preservation technology of once, twice ultrarapid freezing and frozen were compared.The results indicated that the mass ratio of three kinds of bananas was 4：2：2. The optimum color protecting solution composed of citric acid 0.20%, GSH 0.10% and vitamin C 0.10%, the minimum color difference value was 11.58.1n this foundation, blanching 60s could deactivate PPO and POD.The best fresh-keeping technique was quick-frozen once,the banana puree had good color and flavor, less structure damage,the total sensory evaluation score reached 93 points.

关 键 词：香蕉浆 低温 保鲜 风味 

分 类 号：TS205.7[轻工技术与工程—食品科学]