食品科学 ›› 2011, Vol. 32 ›› Issue (18): 357-361.doi: 10.7506/spkx1002-6630-201118080

• 技术应用 • 上一篇    

雪莲果果粒果汁饮料生产关键技术

顾仁勇1,罗莉萍2,李 好1   

  1. 1. 吉首大学化学化工学院 2.吉首市第四中学
  • 收稿日期:2018-06-20 修回日期:2018-06-20 出版日期:2011-09-25 发布日期:2011-09-24

Key Processing Technologies for Yacon Juice Beverage with Pulp

GU Ren-yong1,LUO Li-ping2,LI Hao1   

  1. (1. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China; 2. Jishou No.4 Middle School, Jishou 416000, China)
  • Received:2018-06-20 Revised:2018-06-20 Online:2011-09-25 Published:2011-09-24

摘要: 对雪莲果果粒果汁饮料生产中的护色、产品配方确定及稳定剂选择等关键技术进行研究。采用单因素试验、正交试验及对比试验分别确定复合护色剂的最优配比、产品配方及复合稳定剂的比例和用量。结果表明:复合护色剂的最优配比为VC 0.20g/100mL、柠檬酸0.20g/100mL、Na2SO3 0.15g/100mL;雪莲果果粒果汁饮料最优配方为雪莲果原汁用量25.0g/100mL、雪莲果粒用量6.0g/100mL、柠檬酸用量0.15g/100mL、蔗糖用量7.0g/100mL;复合稳定剂组成为卡拉胶:明胶=1:2,用量0.25g/100mL。

关键词: 雪莲果, 果粒果汁饮料, 生产工艺, 产品配方

Abstract: In the production of yacon juice beverage with pulp, key technologies, such as color fixation, product formulation and stabilizer formulation were optimized by one-factor-at-a-time and orthogonal array design methods. The optimal color fixative formula (per 100 mL)was composed of VC 0.20 g, citric acid 0.20 g and Na2SO3 0.15 g. The optimal beverage formula (per 100 mL) consisted of yacon juice 25.0 g, yacon pulp 6.0 g, citric acid 0.15 g and sucrose 7.0 g. The optimal stabilizer was carrageenan-gelatin at a ratio of 1:2, added at a ratio of 0.25 g/100 mL.

Key words: yacon, juice beverage with pulp, processing technique, product formula

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