食品与发酵工业

桑椹澄清果汁饮料的工艺研究

  • 陈祖满
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网络出版日期: 2010-09-25

Study on Process Technology of Mulberry Fruit Juice Clarification

  • Chen Zu-man
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Online published: 2010-09-25

摘要

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。

本文引用格式

陈祖满 . 桑椹澄清果汁饮料的工艺研究[J]. 食品与发酵工业, 2010 , 36(09) : 193 -196 . DOI: 10.13995/j.cnki.11-1802/ts.2010.09.031

Abstract

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.
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