臺灣博碩士論文加值系統

本實驗利用商用果膠分解酵素製造澄清香蕉果汁，並使用小型噴霧乾燥機製造香蕉果汁粉。在澄清果汁製造方面，利用果膠分解酵素處理香蕉果肉，可增加香蕉果汁收率，降低果汁黏度，使果汁澄清。以果膠分解酵素處理成熟度PCI 7級之香蕉，果膠分解酵素於最適作用條件為酵素濃度300 ppm，作用時間2小時，作用溫度45℃可得到最佳之香蕉果汁產率(69.44%)。於噴霧乾燥製造果汁粉方面，在配合各種噴霧乾燥條件下，未添加任何乾燥助劑的香蕉果汁中，均不能製造香蕉果汁粉，果汁中必須添加總固形物45%之麥芽糊精粉(果汁固形物55%麥芽糊精45%)才能有效地製造香蕉果汁粉。將香蕉果汁調配成不同濃度並添加45%的麥芽糊精，配合不同熱風入口溫度及進料流速，進行試驗，探討在不同條件下對果汁粉產率與性狀的影響。經實驗結果得知以實驗結果以23°Brix香蕉原汁，乾燥熱風入口溫度130℃，進料流速4.8 ml/min為最適噴霧乾操作條件，可製得最佳收率(72.10%)與品質(水分3.13%、水活性0.292)的香蕉果汁粉。在添加抗結塊劑添加實驗，於香蕉果汁中添加0.2%之磷酸三鈣Tricalcium phosphate及二氧化矽Silicon dioxide可有效提高流動率(150%)以上。

The objects of this study were to use pectinolytic enzyme to produce clarified banana juice and preparation of banana juice powder by spray drying technique. At clarified banana juice process, optimal enzyme treatment conditions with respect to enzyme concentration, incubation time and temperature were 300 ppm, 2hr and 45℃ respectively, which could get the best yield (69.44%). At spray drying process, the banana juices without any drying aid were unable to produce banana juice powder under various spray drying condition. However, banana juice powder could be produced efficiently if 45% maltodextrin was added. Adding 45% maltodextrin to controlled different concentration banana juices under various operational conditions of spray drying method at air inlet temperatures, feeding rates to decide the efficiency and yield. It could be seen from the research results that the quality-quantity ratio of banana juice concentration within 23°Brix, inlet temperature controlled within 130℃ and feed flow within 4.8 mL/min , which could get the best quality(moisture content 3.13%, Aw. 0.292)and yield (72.10%). From the experiment of adding anticaking that the flowability was improve 150% by adding 0.2% of Tricalcium phosphate and Silicon dioxide in the banana juice.

摘要……………………………………………………………………Ⅰ
Abstract…………………………………………………………………Ⅱ
謝誌……………………………………………………………………Ⅳ
目錄……………………………………………………………………Ⅴ
圖表目錄………………………………………………………………Ⅸ
第一章 前言…………………………………………………………1
第二章 文獻回顧……………………………………………………3
2.1 香蕉…………………………………………………………3
2.2 香蕉澄清果汁之製造………………………………………7
2.2.1果膠……………………………………………………7
2.2.2 果膠分解酵素…………………………………………11
2.2.3 果膠分解酵素在果汁澄清加工中之應用……………13
2.2.3.1果膠分解酵素在果汁澄清過程的一般說明……13
2.2.3.2 際使用酵素於果汁之澄清作用…………………13
2.3 果汁粉的製造………………………………………………14
2.3.1果汁粉之乾燥方法……………………………………14
2.4噴霧乾燥……………………………………………………15
2.4.1噴霧乾燥的原理………………………………………16
2.4.2噴霧乾燥之優缺點……………………………………17
2.5霧乾燥條件對果汁粉品質的影響因素……………………17
2.6抗結塊劑在食品上的利用…………………………………19
第三章 材料與方法……………………………………………20
3.1實驗設計……………………………………………………20
3.2實驗材料……………………………………………………22
3.3實驗儀器設備………………………………………………22
3.4 澄清香蕉果汁之製備………………………………………23
3.5 最適助乾燥劑進料調配試驗………………………………26
3.5.1添加羧甲基纖維素及阿拉伯膠試驗…………………26
3.5.2 麥芽糊精粉添加試驗…………………………………26
3.6 噴霧乾燥條件選擇試驗……………………………………27
3.7 抗結塊劑添加試驗…………………………………………27
3.8 分析方法……………………………………………………28
3.7.1 物性分析………………………………………………28
3.7.1.1混濁度測定………………………………………28
3.7.1.2 果汁黏度測定……………………………………28
3.7.1.3 色澤測定…………………………………………28
3.7.1.4 顆粒大小分布的變化……………………………29
3.7.1.5假密度的測定……………………………………29
3.7.1.6流動性……………………………………………29
3.7.1.7溶解速度測定……………………………………29
3.7.1.8水分測定…………………………………………29
3.7.1.9水活性……………………………………………29
3.7.2 化性分析……………………………………………30
3.7.2.1 可溶性固形物測定………………………………30
3.7.2.3 酒精試驗法(測試果膠殘存) ……………………30
3.7.2.4 果汁pH測定……………………………………30
3.8統計分析………………………………………………30
第四章 結果與討論………………………………………31
4.1澄清香蕉果汁最適果膠酵素作用條件之探討………31
4.1.1最適果膠酵素作用濃度之探討……………………31
4.1.2最適果膠酵素作用時間之探討……………………32
4.1.3最適果膠酵素作用溫度之探討……………………32
4.2最適助乾燥劑進料調配試驗…………………………40
4.2.1羧甲基纖維素添加試驗……………………………40
4.2.2阿拉伯膠添加試驗……………………………………40
4.2.3麥芽糊精粉添加試驗…………………………………41
4.3 噴霧乾燥條件選擇試驗…………………………………48
4.3.1噴霧乾燥最適熱風入口溫度與進料濃度試驗………48
4.3.1.1不同熱風入口溫度與進料濃度對噴霧乾燥果汁粉產品水分含量的影響…………………………48
4.3.1.2不同熱風入口溫度與進料濃度對噴霧乾燥果汁粉產品產率的影響………………………………49
4.3.1.3不同熱風入口溫度與進料濃度對噴霧乾燥果汁粉產品水活性的影響……………………………49
4.3.1.4不同熱風入口溫度與進料濃度對噴霧乾燥果汁粉產品假密度之影響……………………………50
4.3.1.5不同熱風入口溫度與進料濃度對噴霧乾燥果汁粉產品顏色的影響………………………………50
4.3.2不同進料流率對噴霧乾燥果汁粉產品性狀的影響…58
4.4添加抗結塊劑實驗…………………………………………62
4.4.1不同抗結塊劑在果汁中的溶解性及對果汁色澤的影響………………………………………………………62
4.4.2抗結塊劑對香蕉粉假密度的影響……………………62
4.4.3抗結塊劑對香蕉粉流動性的影響……………………63
第五章結論……………………………………………………………68
參考文獻………………………………………………………………69
作者簡介………………………………………………………………76

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