野生梨汁饮料生产工艺研究

Processing of a juice beverage made from wild Ma-pear

以麻梨为原料 ,对野生梨汁饮料加工技术进行了研究 ,采用正交试验确定了合理配方。结果表明 ,将榨取的梨汁进行冷藏、离心及精滤处理 ,按原汁 35 % ,蔗糖 12 % ,柠檬酸 0 2 % ,异Vc钠 0 0 1% ,、β 环糊精 0 1%的配比 ,用去离子水定容调配的梨汁饮料 ,具有良好的口感风味。

The processing technology of wild Ma-pear beverage was studied. A rational formula was determined. The result showed that the extracted pear juice should be processed by means of cold storage, centrifugation and filtration. The delicious pear drink was produced according to such recipe: 35%peer fumet, 12% sugar, 0.2% citric acid, 0.01% sodium isoacorbate, 0.1%β-Cydodextrin and intenerated water.