文档介绍：中国科技论文在线
香蕉皮果酱的制作#
竺芯宇，王晓萍，王佳宏，吴彩娥**
（南京林业大学森林与环境学院，南京 210037）
摘要：以海南产的威廉斯香蕉的新鲜果皮为原料，对护色、烫漂、打浆、均质、去涩、调味
煮制等工艺进行单因素和正交试验，研究香蕉皮果酱的最佳制作工艺。结果表明：将经过清
洗整理的香蕉皮用柠檬酸 %、植酸 %、维生素 C %组成的复合护色液浸泡 30min，
经烫漂 3min 后，再用 5%的该护色液打浆、均质后，果酱色泽和质地良好；加入 %的柠
檬酸、%的明胶，在常温下反应 30min 去除涩味，再加入 55%的白砂糖、%的黄原胶
煮制 5min，在中心温度不低于 90℃时热灌装，即得到香蕉皮果酱成品。
关键词：食品加工的副产品的加工与利用；香蕉皮；果酱；护色；均质；调味
中图分类号：TS209
Development of Banana Peel Jam
Zhu Xinyu, Wang Xiaoping, Wang Jiahong, Wu Cai'e
(Forest and Environment of Nanjing Forestry University,NanJing 210037)
Abstract: The fresh peel of Wei Liansi banana from Hainan was taken as the raw material to make
banana peel jam. The best manufacturing process was showed in the result. The peel should be
immersed in the solvent consisted by percent ctric acid, percent phytic acid and percent
Vitamin C for 30 minutes, and this is the best method to protect the peel’s color. The peel should be
blanched in hot water for 3 minutes,and then broken in the organization crusher for 30 second with 5
percent solvent to protect color. 4 percent Ming glue and percent ctric acid were added into the peel
to remove astringency. Stewed the broken peel with 55 percent sucrose and percent Huangyuan
glue for 5 minutes. The jam should be put into glass bottle when the center temperature is 90℃.
Keywords:Processingandutilizationwithby-productoffoodindustry;Bananaskin;Jam;Colorprotection;Co
lloid;Blending
0 引言
香蕉皮占香蕉总重量的 30％[1]，一般作为废物丢弃，既污染环境又浪费资源。经研究发
现香蕉皮中营养成分丰富。香蕉皮中粗纤维、粗蛋白、粗脂肪的平均含量分别为 %～
%、 ％、％[2]；果皮中 Ca、Mg 的含量都超过了 240mg/100g 鲜重，微量元素
如 Fe、Zn 等的含量也较多；香蕉皮中还含有大量的果胶、低聚糖[3]。
由于营养元素丰富，香蕉皮具有多种功效，在