- 期刊
香蕉加工（第三報）：澄清噴霧乾燥香蕉果汁粉之開發
Banana Processing (III): Development of Clarified Spray Drying Banana Juice Powder
摘要
本研究先利用果膠分解酵素製造澄清香蕉果汁，並使用噴霧乾燥技術製造香蕉果汁粉，以提昇香蕉附加價值，並提供廠商與消費者新的選擇。研究結果顯示，使用果膠分解酵素濃度300 ppm，於45°C下處理2 hr，可以提高香蕉果汁產率至69.44%，並降低果汁黏度至7.61 cP，及使果汁渾濁度降至89.33 NTU (nephelometric turbidity unit)。當以噴霧乾燥製造澄清果汁粉時，若添加總固形物45%之麥芽糊精，可成功製得香蕉果汁粉，並以23 °Brix香蕉原汁，乾燥熱風入口溫度130°C，進料流速4.8 ml/min為最適之噴霧乾操作條件下，可得到高品質（如3.13%水分含量及0.292水活性等）及最高產率(72.10%)之產品。添加0.2%抗結塊劑（磷酸三鈣或二氧化矽）則可有效提高粉體流動性至3.75倍。
並列摘要
The objects of this study were to use pectinolytic enzyme to produce clarified banana juice and then to prepare banana juice powder by spray drying technique. Fod clarified banana juice procession, the optimal enzyme treatment conditions were added 300 ppm of pectinolyticenzyme and treated for 2hr at 45°C, which could get the yield of 69.44%, as well as decreased the viscosity and turbidity to 7.61 cP and 89.33 NTU, respectively. With respect to the spray drying process, the banana juice powder could be produced efficiently when 45% (accounting of total soluble solid) of maltodextrin was added. The optimal conditions for spray drying were respectively 23 °Brix of normal banana juice, 130°C of air inlet temperature and 4.8 mL/min of feeding rate, which could get the high quality (such as 3.13% moisture content and 0.292 of water activity, etc.) and the best yield (72.10%). Adding 0.2% of anticaking agent (tricalcium phosphate or cerium dioxide) can effectively increase the powder flowability to 3.75 times.