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

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.