摘要
采用α-淀粉酶、果胶酶对香蕉果浆进行处理，探寻香蕉粉加工过程中的最佳酶解工艺。以香蕉酶解液的黏度、固形物得率、褐变程度为考察指标，得到的最佳酶解工艺条件为：料水比1：1．5（W：V），100℃预糊化10min，在香蕉果浆自然PH4．5～5．0条件下，加入0．1％（W：W）果胶酶、0．1％（W：W）α-淀粉酶，70℃酶解60min。酶解后香蕉果浆的黏度下降到10mPa·s，平均固形物得率达到79％，酶解液无明显褐变。
This work was initiated to optimize the enzymatic treatment process of instant banana powder. Banana pulp was treated with α- amylase and pectinase. Gelatinization was helpful to hydrolyze the starch with α-amylase , gelatinization condition was at 100 ℃ for 10 min. The effect of these enzymatic treatments was estimated by viscosity, soluble solid yield and browning degree of the pulp. The optimal enzymatic technique was determined by the single factor and orthorhombic experiments： A ratio of 1 ： 1.5 （W ： V） was utilized in the mash process. Banana pulp was treated with 0.1 % （W ： W） pectinase enzyme and 0.1% α-amylase （W ： W） at 70 ℃ and natural pH （4.5-5.0） for 60 min. After this enzymatic treatment, the viscosity of the pulp decreased 10 mPa · s, the soluble solid yield got an aw erage of 79%, and without significant browning.
出处
《食品与机械》
CSCD
北大核心
2009年第5期18-22,共5页
Food and Machinery
基金
广东省产学研究项目(编号:2007B090100009)
关键词
香蕉
酶处理
糊化
Banana
Enzymatic treatment
Gelatinization
