 หัวเรื่อง:ปัจจัยที่มีผลต่อการผลิตเครื่องดื่มน้ำกล้วยหอมชนิดใส ผู้เขียน: มณฑาทิพย์ ยุ่นฉลาด, Jiang Ming Ai, Vipa Surojanamethakul สื่อสิ่งพิมพ์:pdf AbstractClarified banana juice was prepared by hydrolysis banana pulp of Kluai Hom Thong and Kluai Hom Grand Neine with commercial enzyme pectinase and amyloglucosidase to increase juice yield. The optimum concentration were 0.03% Pectinex Ultra SP-L or Rohapex TF with 0.02% amyloglucosidase. Juice yield reached about 80% (base on the pulp weight), when the banana puree was preheated to 90?C in steam blancher, followed by enzyme treatment at 45?C and maintained for 2 hours. The effectiveness of enzyme on juice yield was greatly depended on pre-heating the pulp and the stage of banana maturity. Two batches of large scale trials with Kluai Hom Thong were conducted by two different extraction techniqes. Juice yields obtained were 87.14% by filtering with basket centrifuge and 85.62% by manual hydraulic press. An organoleptic test from 45 panelists showed a good acceptability in clarity, flavour and taste of the banana drink with on significantly different (p>0.05) between 25% and 35% juice content at pH 4.2 and pH 4.6. Only mean score of color was significantly different (p<0.05). |