仙人掌固体饮料的研制

Research on the Solid Beverage of Cactus

[目的]研究仙人掌固体饮料的加工工艺。[方法]采用不同的热烫温度时间组合、不同的护色剂处理,探讨各处理对仙人掌汁色泽的影响;在仙人掌汁添加不同用量的β-环状糊精,探讨其对仙人掌汁涩味的包埋效果;采用正交试验,寻找固体仙人掌固体饮料的最佳配方。[结果]原料在85℃热烫2min,原汁中添加0.1%抗坏血酸、0.05%柠檬酸、0.01%葡萄糖酸锌,可以较好地保持仙人掌汁固有的绿色;添加0.075%β-环状糊精的仙人掌汁苦涩味较轻;固体仙人掌固体饮料的最佳配方为:白砂糖40g/100g仙人掌汁、麦芽糖醇20g/100g仙人掌汁、柠檬酸0.5g/100g仙人掌汁、CMC-Na0.30g/100g仙人掌汁、麦芽糊精40g/100g仙人掌汁。[结论]仙人掌固体饮料加工工艺简单,产品色泽、风味好且有保健作用,市场前景好。

[Objective]The processing technology of solid beverage of cactus was studied. [Method] Different temperature -time combinations and anti-browning agents were used to keep the green color form browning. [Result]The green color of cactus juice could be kept well by heating the cactus stem in 85℃ hot water for 2 min, and adding 0.1% Ascorbic Acid, 0.05% citric acid and 0.01% zinc gluconate to the cactus juice. 0.075% β-cyclodetrin could well mask the undesirable flavor of cactus. The optimum formula was 40 g sugar, 20 g maltose, 0.5 g citric acid, 0.30 g CMC- Na and 40 g amyloins in 100 g cactus juice, [Conclusion]With simple processing technology, the solid beverage of cactus had a good tcolor and taste and will have a good market.