红枣杏干复合饮料的研制

Jujube dry apricot compound beverage development

以红枣、杏干为原料,用正交实验设计,主要研究了枣汁、杏汁浸提的最佳工艺条件和最佳澄清条件以及最佳复合饮料配方。结果表明,干枣和水用量比为1∶8,浸提温度80℃,浸提时间100min;杏干和水用量比为1∶10,浸提温度40℃,浸提时间100min。最佳澄清条件为:在温度45℃下,枣汁加入浓度为0.005%的果胶酶,杏汁加入浓度为0.002%的果胶酶,澄清时间为2.5h。复合饮料最佳配方为杏汁:枣汁(v/v)为1∶1.5,蔗糖7%,柠檬酸0.1%。

To jujube, dry apricot as raw materials, using orthogonal design, a major study jujube juice, apricot juice extraction process in the best conditions and to clarify conditions and the best of the best juice formula. The results showed that dry jujube and amount of water used for 1 ：8, extraction temperature 80 ℃, extraction time 100 min. Dry apricot and water use ratio of 1：10, extraction temperature 40 ℃ extraction time 100 min. To clarify the best conditions： the temperature in 45 ℃, the jujube juice by adding the concentration of 0.005% pectinase, apricot juice by adding the concentration of 0.002% pectinase to clarify the time for 2.5 hours. Juice of the best formula is： apricot juice： jujube juice（v/v） 1：1.5, sugar 7%, citric acid 0.1%.