速溶香蕉粉制備工藝研究.pdf

1、江南大學(xué)碩士學(xué)位論文速溶香蕉粉制備工藝研究姓名：李丹申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：食品科學(xué)指導(dǎo)教師：許學(xué)勤20091201AbstractAbstractBananaisoneofthemaincropsintheworld。butthereareveryfewindustrialprocessedproductsmakingfromthistropicalfruitTherefore，itisworthtofocusonthedevelop

2、mentofdeepprocessingproductswithhighqualityandcompetitionsuchasbananapowderBananapowderhasapromisingmarketHoweverduetodifferentdifficultiesintheprocessing，bananapowderproductsareveryfewinourcountrynowadaysFromthepointoff

3、ullutilizationofbananaediblepart，thetechniqueforprocessinginstantbananapowderwasdevelopedwithenzymetreatmentoffragmentizedbananapulpandinsolublebananamarcafterenzymatictreatmentwasprocessedtoobtainafiberrichpowderFirstly

4、，thebanana’scolorprotectiontechniquewasstudiedFourcolorretentionagentssuchascitricacid，ascorbicacid，disodiumstannouscitrate(DSC)andsodiumbisulfitewerecomparedonthecolorprotectioneffectofbananaslicesThecolorprotectconditi

5、onwasoptimizedTheresultsshowedthatthecolorprotectioneffectofDSCandascorbicacidwerebetterthancitricacidandsodiumbisulfitewhentheirconcentrationwerethesame005％DSCand005％ascorbicacidwereselectedascomplexcolorprotectionagent

6、sandbrowningcouldbeprotectedobviouslyattemperaturefrom85。Cto90。CIfthetimeofcolorprotectionwasmorethan9minutestheeffectofcolorprotectionwouldbecomeleSSTheoptimalcolorprotectiontechniquewasasfollows：adding005％DSCand005％asc

7、orbicacid，thecolorprotectiontemperaturewas85。Candthecolorprotectiontimewas9minutesSecondlytheenzymatictreatmenteffectofa—amylaseandpectinaseonthebananapulpwasstudiedandtheenzymatictreatmentprocessofinstantbananapowderwas

8、optimizedTheeffectoftheenzymatictreatmentswasestimatedbyviscositysolublesolidyieldandbrowningdegreeofthepulpTheoptimalenzymatictechniquewasdeterminedbythesinglefactorandorthorhombicexperimentsTheresultsshowedthattheratio

9、ofl：15(pulp：waterw／w)wasutilizedinthemashingprocessGelatinizationwashelpfultohydrolyzethestarchwith伐amylaseandgelatinizationconditionwasat100℃for10minTl埔orthorhombicexperimentresultsshowedthatbananapulpwastreatedwith01％(

10、w／w)pectinaseenzymeand01％a—amylase(w／w)at70℃andnaturalpH(45—5O)for60minAfterthisenzymatictreatment，theviscosityofthepulpdecreased10mPas，thesolublesolidyieldgot鋤averageof79％，andwithoutsignificantbrowningAtlastthisworkwasc

11、onductedtomaximizetheutilizationofrawmaterialinordertomaximizetheproductiondegree，andtostudytheprocessingtechniqueofbananapowderBananapulpwasfirstlyseparatedintojuiceandmarcbycentrifugationafterenzymatictreatmentThenbana

12、najuicewas“edbyspraydryingtopreparedinstantbananajuicepowderThequalityofspraydryingproductswasevaluatedbywatercontent，hygroscopicitydissolubilityaveragediameterandmicrostructurebycheckingaddedvariousDEvalueandlevelsofmal

13、todextrin(MD)tothepulp，variousjuiceconcentrationanddifferentanticakingagentTheoptimumspraydryingconditionswere“Thejuicewasconcentratedto200Brix，theadditionofMD(DEl520)andSi02wasfoundtobe06and0015(kgperkgbananasolids)Thei