仙人掌饮料研制工艺

Processing Technology of Opuntia Milpa Alta Beverage

以米邦塔食用仙人掌(Opuntiamilpaalta)为主要原料,研制出风味独特的仙人掌饮料。仙人掌热烫温度为95℃,热烫时间为2min,以0.1%碳酸钠、0.01%醋酸锌和0.2%抗坏血酸混合液作为护色剂,护色效果最佳。仙人掌饮料的优选配方为仙人掌汁25%,柠檬酸0.3%,白砂糖4%,蜂蜜4%,CMC-Na0.2%。产品呈淡黄绿色,具备仙人掌特有的清香。

Taking Opuntia milpa alta as the material, processing technology of Opuntia milpa alta beverage was studied. Opuntia had been heated at 95 ℃ for 2 min, and had been kept from browning with mixing 0.1% of sodium carbonate, 0.01% of acetate zinc and 0.2% of vitamin C. The optimal process of making beverage is as follows: 25% of Opuntia milpa alta juice, 0.3% of citric acid, 4% of sugar, 4% of honey, and 0.2% of CMC-Na. The colour of this product is light yellow and green with a flour of Opuntia milpa alta scent.