混浊枇杷汁的配料和加工工序研究

Investigation of ingredient and processing for the cloudy loquat fruit juice

为了制备稳定的混浊枇杷汁产品,通过正交实验研究了不同因素(枇杷果肉含量、糖含量、加酸量、稳定剂加量)对混浊枇杷汁稳定性的影响,并通过常规静置观察的方法,探讨了制备稳定的混浊枇杷汁的最佳工艺条件。结果表明,影响混浊枇杷汁稳定性的主次因素依次为:加酸量>糖含量>稳定剂加量>枇杷果肉含量;制备稳定混浊枇杷汁的最佳因素组合为:枇杷果肉20%,糖含量7.6%,加酸量0.35%,稳定剂(黄原胶∶CMC-Na=1∶1)加量0.10%;杀菌前的可以离心工序提高产品的稳定性。

In order to obtain stable cloudy Ioquat fruit juice,the pulpy content, sugar content, added citric acid and added stabilizer were investigated by L9（3^4） orthogonal design. The effect of centrifugation on the stability was detecked by ordinary observation. The result showed that the main factors affecting the stability of cloudy Ioquat fruit juice were added citric acid, sugar content, added stablizer and pulpy content, in sequence. The best conditions for the cloudy juice product was 20% pulp, 0.35% added citric acid, 7.6% sugar content, 0.1% added stabilizer. And the centrifugation was imperative. These results may be used to instruct the production of cloudy Ioquat fruit juice.