摘要
采用L9(34)正交实验研究了热烫处理中热烫温度、热烫时间、热烫固液比以及柠檬酸添加量对香蕉皮浆液褐变度和皮中多酚氧化酶(PPO)活性的影响。正交实验结果表明,香蕉皮热烫处理的优化条件为:热烫温度为100℃、热烫时间为5min、热烫固液比为1∶6、加酸量为0.6%。在此条件下对香蕉皮进行热烫处理验证实验,测得香蕉皮浆液褐变度为0.117,香蕉皮中PPO酶活为16U,对香蕉皮的加工过程中控制褐变有明显效果。
The effect of different blanching temperature, blanching time,solid-to-liquid ratio and citric acid addition on the PPO （polyphenoloxidase） activity and browning degree of banana peel serous were studied through a I-9 （3^4） orthogonal test.The results indicated that the optimal condition to carry out a banana peel heat treatment required a heating duration of 5min,lO0℃＇ s heating temperature,a 1：6 solid-liquid ratio and 0.6%＇ s citric acid addition.Under such conditions, the polyphenoloxidase activity was 16U and the browning degree of banana serous was only 0.117 ,the color protection of banana peel and its freshness were efficiently enhanced in banana peel processing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第23期235-238,共4页
Science and Technology of Food Industry
基金
北京林业大学国家级大学生科研训练项目(201310022023)
关键词
香蕉皮
褐变
护色
多酚氧化酶
热烫
banana peel
browning
color protection
polyphenoloxidase
blanching
