香蕉加工过程酶促褐变控制的研究

研究了香蕉果实不同部位的褐变情况以及去皮、切片、打浆、钝酶工艺中的褐变,通过褐变抑制试验,筛选了几种护色剂。结果表明,香蕉的果皮、果肉上的丝络、果心部位均比果肉易于褐变。去皮、切片、打浆处理对香蕉酶促褐变的影响程度由大到小为:打浆 > 切片 > 去皮,打浆时间越长,褐变程度越高。微波法钝酶比热水法、蒸汽法护色效果好,且能保持香蕉的风味。柠檬酸、异抗坏血酸、4-乙基间苯二酚、植酸分别对香蕉浆液均有护色作用,其最佳配比为:柠檬酸0.32%、异抗坏血酸0.06%、4-乙基间苯二酚0.12%、植酸0.02%。

A Study on Control of Enzymatic Browning in Banana Processing

Enzymatic browning of different parts of banana fruits, as well as browning resulted from peeling, cutting, pounding and enzymatic passivation has been studied. Several color-protecting solutions have been obtained after filtrating through the experiments of browning inhibition. Results indicated that the husks, the threads on the pulp and the core of banana were more apt to brown than the pulp. The degrees of impacts of different mechanical treatments on enzymatic browning were in a descending order, as follows, pounding > cutting > peeling. The longer the time of pounding was, the more intense of browning. At color protection, the enzymatic passivation by microwave treatment was better than boiling water treatment and steam treatment, as well as at preserving banana flavor. Citric acid, erythoribic acid, 4-hexylresorcinol and phytic acid had color protection function on banana jam. The best recipe of them was citric acid 0.32%, erythoribic acid 0.06%, 4-hexylresorcinol 0.12% and phytic acid 0.02%.