香蕉粉的制备及应用研究.pdf

食品研究与开发
2011年8月
应用技术
Fond Research And Development
第32卷第8期
47
香蕉粉的制备及应用研究
张景强,李清春”
(电子科技大学中山学院化学与生物工程学院,广东中山528402)
摘要:以香为材料,经切片、护色、干燥、粉碎后制得香蕙粉,并研究了香蕉粉在牛奶、奶粉和酸奶的落解性及感官
性状。结果表明:1% Naiso0.13%HCI(1:1体积比)的混合溶液护色效果最好;将香蕉粉添加到盒惹鲜奶中,经搅拌
后口味适中,容易接受;按10%比例将香蕉粉添加到奶粉中,冲调出来的奶粉溶解性较好;酸奶中添加香蕙粉的比
例,以不高于10%为宜。
关键词:香蕉粉;制备;应用
Preperation and Application of Banana Powder
ZHANG Jing-qiang, Ll Qing-chun
Department of Chemistry & Biology, University of Electronic Science and Technology of China Zhongshan Institute
Zhongshan 528402, Guangdong, Chi
Abstract: Banana powder was preperated according the procedures of slice, color protection, dry and smash
The solubility and organoleptic quality were ested during banana owder mixing with fresh milk, milk powder
and yoghurt, respectively. The results showed that: 1% NAHS0; 0.13 HCI(1 1 )mixed solution had the best
color protection; some banana powder mixed with fresh milk can improve the flavour of the fresh milk. The milk
had a good solubility after mixed banana powder accoring the mass concentration of 10. Yogurt had a good
taste when the mixing ratio of banana powder was less than 10
Key words: banana powder; preperation; application
香蕉( Masa paradisiac)属巴蕉科( Musaceae)巴蕉体所需物质。科学家发现香蕉具有稳定血压、预防心
属(Musa),是热带和亚热带最重要的水果之一。据分血管疾病、抗抑郁、防治消化溃疡、防治动脉硬化和改
析,在100g香蕉果肉中含有62g的水分、0,25mg的胡萝善免疫系统等功效,以及缓解、治疗幼儿积食、老年性
ト素、0.02mg的Va、6mg的Vc、12g的蛋白质、0.6g的脂便秘痔疮便血等功能,故香蕉又被誉为“新水果之王”。
肪、20g的碳水化合物、10mg的钙、35mg的磷、Q.8mg的
在大宗水果加工中,香蕉的深加工相对落后,香蕉
铁以及472mg的钾,还含有微量的Vp2、VB3、钠、锌等人中膳食纤维含量较高,且其本身无异味,因而可将其制
成香蕉粉作为配料再添加于奶制品中,生产出风味独
金项目:电子科技大学中山学院科研启动基金项目资助特,营养丰富,有利于人体健康的高纤维奶制品。
(409YKO7);中山市T业公关计划项目(20103A249)
作者简介:张景强(1974ー),男(汉),讲师,博士,从事食品化学与检
测的研究。
材料与方法
通信作者:李清春(1975-)女(汉),讲师,硕士研究生,从事农产1.1仪器与试剂
品加工与保鲜,以及食品背养与安全的研究。
鼓风电热恒温干燥箱(101A-2型):中华人民共和
[17 Corbo MR, Albenzio M, De Angelis M, et al. Microbiological and
Cheese Containing Lactobacillus casei and Lactobacillus acidophilus
Biochemical Properties of Canestrato Pugliese Hard Cheese
Manufactured with High-pressure Homogenized Milk U]. Dairy Sci
Supplemented with Bi?dobacteria []. J Dairy Sci, 2001, 84(3)551
2008,91(2):500-512
8 Burns P, Patrignani F, Serraaanetti D, et al. Probiotic Crescenza
收稿日期:2011-03-19
万方数据