生姜雪梨复合果蔬汁加工工艺研究

Research of processing technology of compound juice made from ginger and snow pear

以生姜、雪梨为主要研究对象,对生姜雪梨复合果蔬汁加工工艺进行研究。实验结果如下:生姜汁最佳质量比1∶6;雪梨汁护色剂最优组合:柠檬酸7g/L、V C0.6g/L、植酸0.15g/L;澄清剂最优组合:壳聚糖0.5g/L、果胶酶0.4g/L、PVPP 0.15g/L;生姜雪梨复合果蔬汁最优配方:白砂糖4%、生姜汁∶雪梨汁3∶7、柠檬酸0.15%;该配方制成的复合果蔬汁清爽可口,有清新的雪梨香气和生姜的微辣味,集营养保健于一体。

The study focused on the processing technology of compound juice made from ginger and snow pear. The major results were described as follows：Ginger：water was 1：6.The optimum conditions of browning inhibitor. citric acid 7g/L, Vc O.6g/L, phytic acid O.15g/L. The optimum conditions of larificants： chitosan 0.Sg/L, pectic enzyme 0.4g/L,PVPP O.15g/L.The optimal formula of processing compound juice was white sugar 4%, ginger/ snow pear 3：7 ,citric acid 0.15%.The compound juice made with the formula was fresh and delicious,which had the scents of snow pear or ginger,and it can bring the taste,the nutrition and health to you.