论文总字数：15306字

摘 要

香蕉是我国重要的经济作物之一，营养丰富、风味独特、深受各年龄段人群喜爱。然而，由于其不耐贮藏的特性，严重制约了产业链的发展。而香蕉果酒作为创新型加工产品，可以有效地解决新鲜香蕉的损耗问题。但是，在实际生产中，香蕉果酒会因褐变而影响其色泽和口味。本论文以香蕉果汁的褐变度、维生素C（Vc）含量为指标，采用热烫和柠檬酸对香蕉进行处理，通过响应面试验优化护色条件，同时探讨护色机理。结果表明，果汁的褐变度与护色条件相关，而Vc含量与护色条件基本无关。在温度75℃、时间10min、柠檬酸浓度0.5%的最佳护色条件下，褐变度仅为0.064，远低于未护色的0.625。在褐变度为0.15-0.25时，过氧化物酶和多酚氧化酶的酶活与香蕉果汁的褐变度呈正相关。此外，经过发酵后，护色香蕉果汁的酒精浓度达到12.5%，而未护色香蕉果汁的酒精浓度仅为11.2%。在20℃恒温贮藏中，护色香蕉果汁和果酒与未护色香蕉果汁和果酒相比，褐变度明显偏低。

关键词：香蕉 果酒 褐变 响应面 热烫

Optimization of Color Protection Conditions

for Banana Wine Brewing

Abstract

Banana is one of the most important economic crops in China. It has rich nutrition and special flavor, so that people all like it. However, the development of its process technologies has been restricted seriously because it can not be storage easily. Banana wine brewing is a new way to solve this problem, since banana wine is an innovative product. However, the color and taste of banana wine is affected by browning during the production process. The objectives of this study were to optimize the color protection conditions of banana juice. First, the color protection effects of heat treatment and citric acid were valuated by browning degree and vitamin C (Vc) content. Then the conditions were optimized by carry out of response surface experiments.

The experiment results showed that the browning degree of banana juice depended on color protection condition, but Vc content of banana juice did not have relationship with color protection condition. The best color protection condition was at: a temperature of 75℃, a time of 10 minutes and a citric acid concentration of 0.5%. Under this condition, the browning degree was 0.064, much lower than 0.625 of banana juice without protection treatment. Peroxidase and polyphenol oxidase activities are positive correlation of browning when the browning between the degree of 0.15 and 0.25. After fermentation, the color-protected banana wine had a alcohol concentration of 12.5 %, while the color-unprotected banana wine had a alcohol concentration of only 11.2 %. During storage at 20 ℃, the color-protected banana juice and wine had a lower browning degree than the color-unprotected banana juice and wine.

Key Words: Banana; Wine; Browning; Response surface experiment; Heat treatment

目 录

摘 要 I

Abstract II

第一章 文献综述 1

1.1 香蕉概述 1

1.2香蕉果酒的营养成分 1

1.3 香蕉果酒的褐变机理 1

1.4护色方法 2

1.5 研究目的及意义 4

第二章 实验材料与方法 5

2.1 实验材料 5

2.2 实验方法 5

第三章 结果与讨论 10

3.1 护色条件对褐变度的影响 10

3.2 护色条件对Vc含量的影响 12

3.3 酶活对褐变度的影响 12

3.3 护色对香蕉果酒酒精浓度影响 14

3.4 褐变度在贮藏中的变化 14

3.5 Vc含量在贮藏中的变化 15

第四章 结论与展望 17

4.1结论 17

4.2展望 17

参考文献 18

致谢 19

第一章 文献综述

1.1 香蕉概述

香蕉（Banana）是芭蕉科（Musaceae）芭蕉属（Musa）的单子叶植物，为世界四大名果之一^[1]。香蕉约60%可供食用，其中富含水分、胡萝卜素、蛋白质、脂肪、碳水化合物(包括糖分和纤维素)、灰分、维生素B₁和维生素C以及微量的其他B族维生素以及钠、锌、铜、镁等矿物元素^[2]。除此之外，香蕉还具有改善肠胃功能、抗衰老、抑制“三高”等功能。^[3]。

香蕉因为不耐贮藏，采后损失超过一半。另外，进口香蕉的大面积输入，挤占国内香蕉市场，对我国热带水果的产业效益造成冲击，果农利益受损严重^[4]。因此，探究香蕉的深加工产业化是产业转型的必经之路^[5]。而香蕉果酒恰是香蕉深加工产业的发展道路之一。

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