• 作者： 彭耀寰; 呂進春
• 作者服務機構： 臺灣省立臺北工業專科學校; 私立中國文化學院實業計畫研究所
• 中文摘要： 本省盛產香蕉，但在收穫期，因生產過剩，往往腐爛浪費良多。作者有鑑於此，乃對此方面作加工可行性之探討，首先實驗香蕉果醬製造之技術問題，在控制褐變及風味方面已有些結果，由實驗之心得，並提出一加工流程圖，以作加工法上之建議，其條件不外乎： 1．香蕉剝皮後，立刻浸漬酸液或以酸液仲洗，以防止剝皮後之褐變。 2．殺菁、打碎應迅速，減少氧化機會。 3．混合或均質化的均勻，使糖、酸、膠能夠均勻。 4．操作系統一貫並減少曝露空氣之機會，以求快速與減少氧化褐變機會。 5．殺菁溫度控制在95℃以上，快速操作，以迅速抑制酵素性褐變。 6．降低製品pH值至4.2～4.4左右，提高酸度，降低酵素活性，防止菌類生長，減少梅 納反應。 7．真空封罐，使裝罐後之瓶罐無空氣存在，以防止氧化，及縮合反應。 8．添加酵素褐變抑制劑，抑制褐變。 在甜度上，以添加40％白砂塘（糖重/香蕉＋果膠十太白粉重）為宜。而其黏度以1％果膠，再以25倍水稀釋及2％之太白粉用8.5倍水稀釋之混合液添加為宜。在風味上，可適量添加香味劑。在黴菌之生長抑制上，可添加極少量的DHA, Sodium Dehydroacetate （0.05％），以此法加工，可得品質良好之香蕉果醬。 由實驗可以發現香蕉之果醬加工，只要注意到以上各種條件，在室溫下或冷藏，皆可以保存一段長時問（至少六個月）而其顏色與風味不變。
• 英文摘要： The thesis discusses the techniques of theprocessing of banana jam and presents somepossibilities of the utilization of banana.Ⅰ. From this experiment, some key points we found concerning the processing were: (1) Putting banana pulp into acidic solu- tion promptly after peeling. (2) Quick blanching and grinding neces- sary. (3) Good milling or homogenization, within as short time as possible. (4) Exclusion of atmospheric oxygen the most helpful, (this was done by nitro- gen purge through the feeding process). (5) Temperature for blanching to be controlled above 95℃ and operated quickly. (6) The optimum pH about 4.2 to 4.4. (7) Canning under vaccum. (8) Adding enzymatic browning inhibi- tors. (9) Adding 40% (wt./wt.) sugar for swe- etness, according to the ripening of banana. (10) Adding the combination of l% (wt./ wt.) pectin with 25 times of dilution with water and 2% (wt./wt.) starch with 8.5 times of dilution with water for good consistency. (11) 0.05% DHA (sodium dehydroacetate) added to inhibit fungal growth; (12) Flavor enhancement.Ⅱ. Mechanical design During the processing, energy can be saved and the quality of banana jam may be improved by the using of screw type Ho- mogenizer combined with pulper finisher and Banbury Mixer (Fig. 7), because the screw type Homogenizer can macerate banana fruit during blanching and the Banbury Mixer is speedy enough and can handle large quantity of banana with great consistency. This is supposed to be very useful for industrial processing of banana jam.Ⅲ. Design for the procedure of the processing of banana jam. (See Fig. 8) (1) Material. Banana 18-20° Brix. (2) Washing water containing less than 10 ppm c1. (3) Peeling. Take away peel and decayed part. (4) Blanching and grinding using screw type Homogenizer. (5) Removing seeds with pulper finisher, 0.8 mm and 0.3 mm mesh hole. (6) Mixing. By Banbury Mixer. Mix 40% sugar, 1% pectin, 2% starch, citric acid 0.2%, DHA, Ascorbic ,acid, EDTA sodium-polyphosphate 0.05%, salt 0.3% and optimum flavor with banana puree. (7) Filling. (8) Exhausting. (9) Sealing. (10) Sterilization, 100℃ 30 min. or 121℃ 15 seconds. (11) Cooling. (12) Products.
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