狗枣猕猴桃果汁加工工艺的优化

Optimization of processing technology of Actinidia kolomikta juice

以狗枣猕猴桃为主要原料,感官评定为指标,在单因素的基础上,通过正交试验优化狗枣猕猴桃果汁的配方。狗枣猕猴桃果汁的最优配方为狗枣猕猴桃原液25%、白砂糖14%、柠檬酸0.20%、黄原胶0.08%、山梨酸钾0.16%、D-异抗坏血酸钠0.01%。

With Actinidia kolomikta as the main raw material, using sensory evaluation as index,on the basis of single factor experiment, the formula of Actinidia kolomikta juice was optimized by orthogonal experiment design.The optimized conditions were as follows: fruit juice 25%,granulated sugar 14%, citric acid 0.20%, xanthan gum 0.08%, potassium sorbate 0.16%, D-sodium erythorbate content 0.01%.