| 预处理对香蕉片质构特性的影响 |
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| 引用本文： | 郑晓燕,李芬芳,谭琳,李奕星,袁德保,陈娇,盛占武,郑丽丽,王朝政,艾斌凌,梁冬梅.预处理对香蕉片质构特性的影响[J].安徽农业科学,2014(24):8358-8361. |
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| 作者姓名： | 郑晓燕 李芬芳 谭琳 李奕星 袁德保 陈娇 盛占武 郑丽丽 王朝政 艾斌凌 梁冬梅 |
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| 作者单位： | 中国热带农业科学院海口实验站/海南省香蕉遗传改良重点实验室; |
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| 基金项目： | 中国热带农业科学院基本科研业务费青年拔尖人才项目(1630052014005) |
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| 摘 要： | 目的]优选能够有效改善香蕉果肉质构性质的预处理方法.方法]选用香蕉为原料,探讨了热烫处理、外源钙离子、果胶甲酯酶及复合处理对鲜切香蕉片质构特性的影响.结果]试验表明,果胶甲酯酶复合热处理对香蕉片硬化效果较理想,在添加0.005％果胶甲酯酶（以浸泡液质量计）时,香蕉片硬化效果最优.相较于其他处理方式,香蕉片硬度、弹性和咀嚼性得到了明显的改善.结论]该试验可为香蕉深加工工艺的研究提供理论基础.
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| 关 键 词： | 香蕉片 热烫 钙离子 果胶甲酯酶 质构特性 |
Effect of Pretreatment on the Texture Characteristics of Banana Slice |
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| Institution: | ZHENG Xiao-yan,LI Fen-fang,TAN Lin,LI Yi-xing,YUAN De-bao(Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences/ Hainan Key Laboratory of Banana Genetic Improvement, Haikou, Hainan 570102) |
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| Abstract: | Objective] To optimize pretreatment method for effectively improving banana pulp texture properties.Method] Selecting banana as raw material,effects of blanching treatment,calcium ion,pectinesterase and compound treatment on properties of fresh-cutting banana were discussed.Result] The result showed pectin methyl esterase combined with blanching had obvious effects on improving banana dices texture characteristics.Hardening effect behaved excellent as the optimal proportion of pectin methylesterase was 0.005％ （according to soaking mass）.The hardness,elasticity and chewiness of banana slices has been significantly improved compared to other methods.Conclusion] The test can provide theoretical basis for research of banana deep processing technology. |
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| Keywords: | Banana slices Blanching Exogenous calcium ion Pectin methyl esterase Texture characteristics |
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