芦笋罐头下脚料制作营养浊汁饮料的工艺研究

为保持天然芦笋的风味和营养,对芦笋汁的加工工艺进行实验,得出了优化工艺条件。以芦笋下脚料为原料,经加热软化、榨汁后,用β-环状糊精(β-CD)掩盖苦味,研制成芦笋浊汁饮料。芦笋原汁25%、β-环状糊精0.15%、蔗糖7%、柠檬酸0.15%及羧甲基纤维素钠(CMC-Na)0.1%加水至100%,制成的饮料具有芦笋的清香味,甜酸适口,含有丰富的营养物质,具有提高机体免疫功能,抗衰老等保健功效。

in order to preserve the natural flavor and nutrition of asparagus juice for a long time, experiments on the optimum processing technology was done. A nutritious and turbid asparagus juice made from processing waste of asparagus was obtained by softening it in hot water and squeezing. The bitterness in the juice was covered effectively by β-cyclodextrin （β- CD）. The asparagus beverage, which contains 25% original juice, 0.15% β-CD, 7% sugar, 0.15% citric acid, 0.1% CMC-Na, offered delicious flavor and contain rich nutrition content. It also has heath care functions as enhancing immunology and anti-aging.