树莓清汁饮料的研制及色泽稳定性研究

The Study of Raspberry Beverage Processing Technology and Colour Stability

对树莓清汁饮料的加工技术及色泽稳定性进行了研究。结果表明,果胶酶可以明显提高树莓的出汁率,最佳酶处理条件为果胶酶用量0.4%,温度50℃,时间3 h。采用先在5℃的冰箱中自然沉降12 h、再添加0.05%的果胶酶、最后4 000 r/min离心5 min的综合处理,可使树莓汁澄清透亮。食品添加剂如蔗糖、柠檬酸、V_C对树莓汁色泽的稳定没有影响,而金属离子Al^(3+)、Zn^(2+)、Cu^(2+),Fe^(2+)对树莓汁的色泽稳定性有一定影响。将树莓汁的糖酸比调至9:1时饮料酸甜度适宜,且能保持树莓原有风味。

Processing technology of red raspberry beverage and color stability were studied. The results showed that the yield of fruit juice could be increased by applying pectinase. The analytical results of the orthogonal experiments indicated that the optimum conditions for processing were ： pectinase concentration at 0.4%, reaction temperature 50℃ and reaction time 3 h. o Raspberry juice can be clarified by the integrated treatment： natural precipitated 12 hours in 5℃ refrigerator, then adding 0.05% pectinase and finally centrifuge for 5 min at 4000 r / min centrifugation addictives, but were slightly affected by ions.The color of the beverage were not affected by common food of Al^3＋＂、Zn^2＋、Cu^2＋,Fe^2＋.