以"大十"桑果为原料,加工成果汁饮品。通过一系列单因素和正交试验,确定了澄清桑椹果汁饮料生产的配方和工艺条件。结果表明:桑果汁采用0.20mL/L果胶酶+0.2%快速澄清剂进行复合澄清,效果最佳;澄清型桑果汁饮料配方为原果汁含量50%,糖酸比20∶1,加糖量7.0%;最佳杀菌条件,95～100℃常压下10min,保质期可达12个月。

In this experiment,the "big ten" mulberry fruit was used to develop a functional nutrition drink by scientific method.Through a series of single factor and orthogonal test,the best formulation and process conditions were selected.The results showed that:the best clarification condition was :mulberry juice with 0.20 mL/L pectinase + 0.2% fast clarification agents ;the best formula of the juice was:50% of the original fruit juice content,sugar acid ratio of 20∶1,sugar content 7.0%;the best sterilization conditions was :95-100 ℃ under normal pressure for 10 minutes.The shelf life was up to 12 months.