浑浊型南瓜汁饮料的原料配方和稳定剂优选试验研究

Optimum Selection Experiments on the Main Raw Material Prescritions and Stabilizers of Cloudy Pumpkin Juice Beverage

介绍以南瓜为原料,经切分、预煮、打浆、过滤、调配、胶磨均质和杀菌等工序生产浑浊型南瓜汁饮料的工艺。采用正交试验对浑浊型南瓜汁饮料主要原料的配方和稳定剂进行优选。结果表明,主要原料的最佳配方为南瓜肉与水的质量比为1∶2,蔗糖添加量为12%,柠檬酸添加量为0.25%;稳定剂以X.C、PGA和瓜尔豆胶复合为佳,复合稳定剂的最佳配方为:PGA含量为0.05%,X.C含量为0.05%,瓜尔豆胶含量为0.05%。使用该复合稳定剂和按上述配方制得的浑浊型南瓜汁饮料,不但爽口,酸甜适宜,风味较佳,而且在室温下静置保存60d稳定性良好。

In this paper, the process of preparing cloudy pumpkin juice beverage was discussed. The optimum main raw material prescription and stabilizer of cloudy pumpkin juice beverage were selected in orthogonal experimental method. The experimental results were as follows： In the optimum main raw material prescription, the weight ratio of pumpkin flesh to water 1 ： 2, sugar 12%, citric acid 0.25%. The optimum stabilizer was the compounds of PGA, X.C and cyamoposis gum in which the dosage was 0.05% respectively. According to the optimum compound stabilizer and main raw material prescription, the cloudy pumpkin juice beverage had a good quality and stability in 60 days.