比较了蒸汽、热水烫漂及微波灭酶的优劣,初步探讨了对香蕉进行微波灭酶的基本条件。结果表明,对于香蕉中的多酚氧化酶(PPO),微波灭酶较蒸汽及热水烫漂灭酶迅速,效果好;微波功率密度为4W/g时,5 min内将香蕉PPO活力降至5%以下,切片厚度对灭酶效果无显著影响,剥皮后可直接进行灭酶,单层或双层叠放。

The polyphenol oxidase(PPO) inactivation by microwave irradiation was compared with steam blanching and hot-water blanching.The rudimental conditions of enzyme inactivation by microwave were investigated.The results showed that enzyme inactivation was much faster and the quality of banana slice was better by microwave irradiation than by steam blanching and hot-water blanching.When the power density of microwave was 4w/g,the activity of PPO could be decreased to below 5% in 5 min.The effect of thickness of banana slice on enzyme inactivation by microwave was insignificant,and the banana could be treated by monolayer or double deck under microwave irradiation.