| 微囊化速溶香蕉粉的工艺 |
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| 引用本文： | 李亮,熊华,陈望华,黄军,陈升军,李庭,齐今峰.微囊化速溶香蕉粉的工艺[J].食品与发酵工业,2008,34(6). |
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| 作者姓名： | 李亮 熊华 陈望华 黄军 陈升军 李庭 齐今峰 |
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| 作者单位： | 南昌大学食品科学教育部重点实验室,江西,南昌,330047 |
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| 基金项目： | 国家支撑计划
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教育部长江学者和创新团队发展计划 |
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| 摘 要： | 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。
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| 关 键 词： | 香蕉 酶解 速溶粉 微囊化 |
Optimal Paramerter Investigation of Banana Enzymatic Hydrolysis and Preparation of Ready to Drink Banana Powder |
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| Li Liang,Xiong Hua,Chen Wanghua,Huang Jun,Chen Shengjun,Li Ting,Qi Jinfeng.Optimal Paramerter Investigation of Banana Enzymatic Hydrolysis and Preparation of Ready to Drink Banana Powder[J].Food and Fermentation Industries,2008,34(6). |
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| Authors: | Li Liang Xiong Hua Chen Wanghua Huang Jun Chen Shengjun Li Ting Qi Jinfeng |
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| Abstract: | The optimal paramerters of banana enzymatic hydrolysis are:the quantity of enzyme 0.040% (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. |
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| Keywords: | banana enzymic hydrolysis instant powder micro-encapsulation |
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