摘要
目的研究安哥诺李的最佳榨汁工艺。方法通过单因素试验和正交试验对安哥诺李的榨汁工艺进行研究。结果确定最佳热烫时间为4 min、维生素C添加量0.06%;最佳酶处理条件:酶用量0.10%,酶作用时间4 h,50℃,pH4.0;加2倍水榨汁,出汁率80.3%。结论可为安哥诺李果汁饮料的生产加工提供参考。
Objective To investigate the best squeezing technological parameters of Angeleno. Methods The squeezing process of Angeleno was studied through a single factor experiment and an orthogonal experiment. Results The best blanching time of cleaned Angeleno was 4 min with 0.06 % vitamin C to stabilize color before extraction; the optimum parameters of enzyme treatment was as follows: dealing Angeleno with 0.10 % pectinase at pH 4.0 and 50℃ for 4 h. The juice extraction rate was 80.3 %. Conclusion The results obtained can be applied to the production of Angeleno juice beverage.
出处
《食品与药品》
CAS
2008年第2期35-38,共4页
Food and Drug
关键词
安哥诺李
榨汁
工艺
Angeleno
squeezing
technology