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, 0(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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Affiliation: | 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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