摘要
为了让木瓜果汁饮料最大限度地保存木瓜中富含的齐墩果酸和其他功效成分以及良好的风味、口感,使木瓜果汁饮料具有良好的组织形态和稳定性,进行了木瓜果汁饮料加工工艺试验。结果表明,木瓜果汁饮料主要成分最佳的配比:木瓜果浆25%,蔗糖8%,柠檬酸0.15%;复合稳定剂配比:黄原胶0.12%,羧甲基纤维素钠0.08%,结冷胶0.05%,藻酸丙二醇酯0.08%。生产工艺条件为:2次均质。均质压力第1次25 MPa,第2次20 MPa,均质温度55℃。生产的果汁饮料外观形态均匀,流动性好,口感爽滑,在货架期内没有产生果肉沉淀和上浮现象。
The experiment was carried out to establish the optimum processing technology of papaya juice for preserving its abundant oleanolic acid, other functional components, good flavor, taste, good tissue form and stability. The results showed that the optimum formulation of main components was 25% fruit paste of papaya, 8% sucrose and 0.15 % citric acid, the optimum formulation of stabilizers was 0.12 % xanthan gum, 0.08% sodium carboxymethyl cellulose, 0.05% gellan gum and 0.08% of propylene glycol alginate and the processing condition was twice homogenization under the pressure of 25 MPa and 20 MPa at 55℃ respectively. The juice produced by the processing technique has the advantages of uniform appearance shape, high fluidity, tasty refreshing, and no flesh precipitation and floating during the shelf life.
出处
《贵州农业科学》
CAS
北大核心
2009年第4期144-146,共3页
Guizhou Agricultural Sciences
关键词
木瓜果汁
配比
稳定剂
均质
papaya juice
ratio
stabilizer
homogenization
