台灣本土香蕉果泥及果餡製程開發與研究

Research and Development of Taiwan Banana Puree and Filling

徐永鑫(Yung-Shin Shyu) ； 李允先(Yun-Hsien Li) ； 黃湞鈺(Jean-Yu Hwang)

《餐旅暨觀光》 10卷3期 (2013/09) Pp. 129-138

https://doi.org/10.6572/JHT.10(3).1

摘要

本實驗以北蕉（Pei-Chiao）為原料，探討蒸氣加熱對香蕉泥及添加砂糖、檸檬酸對香蕉餡之影響。以蒸氣加熱香蕉泥8min時，香蕉泥之多酚氧化酵素（Polyphenol oxidase, PPO）殘留活性為2.70％、過氧化酵素（Peroxidase, POD）殘留活性為4.17％；當蒸氣加熱到10min時，PPO殘留活性僅存0.9％而POD則無殘留活性。隨著蒸氣加熱溫度之增加，香蕉泥的b值（黃色度）也隨之上升，在外觀色澤上明顯保有明亮的黃色。蒸氣加熱8min的香蕉泥保留較多香蕉的香氣與風味，較適合作為香蕉泥蒸氣加熱的條件。在香蕉果餡的製程方面，砂糖的添加，可提高可溶性固形物含量及降低水活性，當香蕉果餡的砂糖添加到40％時，水活性由0％砂糖之0.934降至40％砂糖之0.591，pH值為4.92並呈現出飽和且鮮明的黃色而且香氣濃郁。在消費者的喜好度品評方面，以添加砂糖40％和檸檬酸0.4％的香蕉酥，整體的接受性最高。

關鍵字

香蕉泥（餡） ； 北蕉 ； 過氧化酵素 ； 多酚氧化酵素 ； 蒸氣加熱

並列摘要

The effects of steam heating, addition of sugar and citric acid on banana puree (filling) charcaterics were studied. Regarding to the physicochemical analysis of the steam-heated banana puree, the residual activity of PPO was 2.70% and the residual activity of POD was 4.17% after banana heating for 8 min. The residual activity of PPO was 0.9% and the residual activity of POD was 0% after banana heating for 10min. Both enzyme activity was inhibited, thus banana b value (yellowness) was higher after steam heating treatment. The banana puree showed more banana aroma and flavor after steam-heated for 8min, and this processing condition was suitable for banana filling processing. Adding sugar increased the total soluble solids, and decreased water activity. Sugar addition from 0% to 40%, the water activity of banana filling decreased from 0.934 to 0.591, and it was apparently showed bright yellow and full of aroma. In our studies, banana cakes adding 40% sugar and 0.4% citric acid showed highest hedonic sensory overall acceptability.

並列關鍵字

banana puree(filling) ； Pei-Chiao ； peroxidase ； polyphenol oxidase ； steam heating ； steam heating

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