桑果汁稳定性研究

Study on stability of cloudy mulberry juice

以桑椹榨汁后的桑果浆为原料,经调配、均质、杀菌等处 理,研制桑果浑汁饮料,对桑果浑汁饮料的果浆含量、糖 酸比、稳定剂的选用、均质条件及杀菌条件对产品稳定性 的影响进行了探讨。实验结果表明,果浆含量35％,加糖 量12％,糖酸比40:1时桑果汁风味最佳;以0.10％黄原胶 与0.15％酸性CMC复合稳定剂对产品的稳定效果最好: 调配液在40℃下均质10min,可显著提高产品稳定性:采 用121℃,10s高温瞬时杀菌效果最好,对成品风味和稳定 性影响最小。

Using the mulberry pulps as the main materials,a mulberry cloudy juice beverage was made by the processing program of formulation, homogenization and sterilization. The research was carried out to study the factors affecting the stability of mulberry cloudy juice beverage. The factors include the content of mulberry pulps, proportion of sugar and acid, choice of stabilizer,the effect of homogenization and sterilization.The results showed that the product with the following composition: 35% mulberry pulps, 12% sugar ,and the ratio of sugar and acid 40:1 had a good flavor and tasty; 0.10% Xanthan gum and 0.15% CMC as the compound stabilizer had the best stability; the optimal temperature for homogenization was 40℃ and the optimal time was 10 minute;the best condition of sterilization was 121℃,10 seconds.