食品工业科技2013，Vol.34Issue(16)：318-321,325,5.
热烫条件对香蕉浆褐变的影响
Effect of different blanching conditions on banana browning
摘要
Abstract
The effect of different blanching temperature,blanching time,solid-to-liquid ratio and blanching pH on the polyphenoloxidase and browning degree of banana serous fluid was studied.To get the best condition of banana blanching,orthogonal experiment after single factors analysis was used.The result showed that the residual activity of polyphenoloxidase and the browning degree of banana serous fluid would be on a low level when the blanching temperature was 100℃,the blanching time was 6min,the solid-to-liquid ratio was 1∶5 and the blanching pH were regulated by citric acid of 0.6 percent concentration.Under such conditions,the polyphenoloxidase was 16U and the browning degree of banana serous fluid was only 0.072,which had obvious effect on browning control in banana processing.关键词
香蕉/PPO酶/褐变/热烫Key words
banana/ polyphenoloxidase/ browning degree/ blanching分类
轻工纺织引用本文复制引用
樊志勇,徐青艳,朱瑞倩,陈珮,孙亮,王建中..热烫条件对香蕉浆褐变的影响[J].食品工业科技,2013,34(16):318-321,325,5.基金项目
北京林业大学国家级大学生创新训练项目(201210022034) （201210022034）
林业公益性行业科研专项资金(201204401). （201204401）
