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香蕉皮果酱的制作

发表时间:2010-09-30  浏览量:1546  下载量:674
全部作者: 竺芯宇,王晓萍,王佳宏,吴彩娥
作者单位: 南京林业大学森林资源与环境学院
摘 要: 以海南产威廉斯香蕉的新鲜果皮为原料,对护色、烫漂、打浆、均质、去涩、调味煮制等工艺进行单因素和正交实验,研究香蕉皮果酱的最佳制作工艺。结果表明:将经过清洗整理的香蕉皮用柠檬酸0.25%、植酸0.25%、维生素C 0.15%组成的复合护色液浸泡30 min,经烫漂3 min后,再用5%的该护色液打浆、均质后,果酱色泽和质地良好;加入0.09%的柠檬酸、0.4%的明胶,在常温下反应30 min,去除涩味,再加入55%的白砂糖、0.15%的黄原胶煮制5 min,在中心温度不低于90℃时热灌装,即得到香蕉皮果酱成品。
关 键 词: 食品加工的副产品加工与利用;香蕉皮;果酱;护色;均质;调味
Title: Development of banana peel jam
Author: ZHU Xinyu, WANG Xiaoping, WANG Jiahong, WU Caie
Organization: College of Forest Resources and Environment, Nanjing Forestry University
Abstract: The fresh peel of Weiliansi banana from Hainan was taken as the raw material to make banana peel jam. The best manufacturing process was showed in the result. The peel should be immersed in the solvent consisted by 0.25 percent citric acid, 0.25 percent phytic acid and 0.15 percent Vitamin C for 30 minutes, and this is the best method to protect the peel’s color. The peel should be blanched in hot water for 3 minutes, and then broken in the organization crusher for 30 seconds with 5 percent solvent to protect color. 0.4 percent gelatin and 0.09 percent citric acid were added into the peel to remove astringency. The peel was stewed the broken with 55 percent sucrose and 0.15 percent xanthan for 5 minutes. The jam should be put into glass bottle when the center temperature is 90℃.
Key words: processing and utilization of by-product in food industry; banana peel; jam; color protection; homogeneous; blending
发表期数: 2010年9月第18期
引用格式: 竺芯宇,王晓萍,王佳宏,等. 香蕉皮果酱的制作[J]. 中国科技论文在线精品论文,2010,3(18):1933-1941.
 
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