以宣木瓜鲜果为原料加工果汁,以明胶为吸附剂脱除果汁中的单宁,以益寿糖为甜味剂,抗坏血酸为护色剂,β-环糊精为掩味剂,对果汁进行调配,并采用模糊综合评判法对果汁进行感官质量综合评判。结果表明:对100 mL液固比为10∶1(mL∶g)的宣木瓜果汁而,用10 mL质量分数为1.5%的明胶溶液35℃条件下吸附处理30 min,可明显降低体系中单宁酸的含量;用质量分数为20%的益寿糖、0.075%的抗坏血酸、0.007 5%的β-环糊精对果汁进行调配,效果好,感官评价优。

The juice was processed using Chaenomeles speciosa S as material,gelatin was used as adsorbent to adsorb tannic acid.Isomalt was used as sweetener,ascorbic acid was the color-preserving reagent,and β- cyclodextrin was used for deodorant.The sensory evaluation of the juice were analyzed by fuzzy mathematics.Then the optimal technology was investigated.The results showed that for 100mL juice,solid liquid ratio was 10∶11( mL∶g),tannic levels were significantly decreased with 10mL 1.5% gelatin at 15℃ temperature for 40 minutes.The optimum technological conditions of mixture were: Isomalt 20%,ascorbic acid 0.075%,β-cyclodextrin 0.0075%.Fuzzy mathematics sensory evaluation of the juice was also very good.