| 香蕉果酱工艺研究 |
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| 引用本文： | 徐云升,符式琼,符国士.香蕉果酱工艺研究[J].琼州学院学报,2005,12(5). |
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| 作者姓名： | 徐云升 符式琼 符国士 |
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| 作者单位： | 琼州大学食品研究中心,海南,五指山,572200 |
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| 基金项目： | 海南省自然科学基金(80407) |
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| 摘 要： | 研究了制作香蕉果酱的工艺过程,分析了影响果酱质量的因素.由实验得出接近成熟的香蕉作果酱的原料最为理想,在不加护色素加工的情况下,用热水对香蕉热烫可以防止褐变,可用黄原胶作为香蕉果酱的增稠剂,果酱在开瓶条件下可保存一周.
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| 关 键 词： | 香蕉果酱 褐变 护色 工艺 |
Study on the Technology of Banana Jam |
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| XU Yun-sheng,FU Shi-qiong,FU Gou-shi.Study on the Technology of Banana Jam[J].Journal of Qiongzhou University,2005,12(5). |
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| Authors: | XU Yun-sheng FU Shi-qiong FU Gou-shi |
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| Abstract: | In this study,the technology of banana jam was studied,the influence factor of jam quality was analyzed.Near ripeness banana was thinked as good raw material of banana jam by experimentation,jam brownning could be prevented by hot water no colour fixactives,xanthan gum was used as thickening agent and this jam could be saved for one week in opening. |
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| Keywords: | banana jam brownning colour fixactives technology |
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