澄清香蕉汁加工工艺研究

The clearness banana juice’s processing investigation

应用正交实验设计,研究了不同酶量、酶解时间、酶解温度对香蕉汁澄清度影响,结合得率,采用淀粉酶和果胶酶在不同阶段添加共同作用;同时,为了减少杀菌时褐变加速和营养成分损失,采用几种不同杀菌方法进行了对比研究。实验结果表明:较佳护色处理是在热烫前用0.5%柠檬酸溶液浸泡,打浆时添加异抗坏血酸0.1%。最佳酶解条件是添加0.3%的淀粉酶在55℃下作用30min后得到粗酶液;得到的粗酶液再用果胶酶酶解,反应温度45℃,酶用量0.04%,反应时间为90min。高温瞬时121℃,10s的杀菌方法,能够有效防止褐变和保持香蕉汁中营养成分,由此改善了香蕉汁加工的澄清工艺。

In order to obtain the best technique of banana clear juice, effects of different quantity of enzyme, enzyme decomposition time and enzyme decomposition temperature on quality of the banana clear juice were discussed through orthogonal experiments. Employing amylase accompany with peetinase was added in different phase, Then in order to minus the browning reaction and the loss of nutrition, this research investigated several different sterilization methods, The study showed that the best color shield treatment is soaking with 0.5% citric acid before heat treatment, when beating up the banana adding 0, 1% Vc, The best enzyme decomposition condition is： adding 0.3% amylase, under 55 ℃,30 min, gaining the taw enzyme liquid, then using peetinuse to decompose the raw enzyme liquid with condition of 45 ℃,0.04% enzyme quantity, 90 min. With UHT 121℃, 10 s of sterilization, can effectively prevent the browning reaction and maintain the nutrition substance in banana. Therefore, this study improves the technique of banana clear juice.