摘要
研究了椰子水果粒饮料的加工工艺及其矿物元素含量。研究表明,椰子水果粒饮料最佳的加工工艺条件为:椰子水与水的用量比为2∶1(w/w),椰肉粒添加量为3%,复合胶添加量为0·02%,乳酸钙添加量为0·033%,折光糖度为8·0°Bx,pH为4·70,SO2添加量为10mg/kg,灌装条件为85～90℃,杀菌条件为100℃/45min。同时测定了椰子水果粒饮料的理化指标及矿质元素含量。
Processing technology of coconut water pulp partical drink was studied.The result showed that the optimum processing technology of the beverage was as follows ： the ratio of the amount of coconut water and water was 2：1 ,the amount of pulp particle was 3% ,the amount of complex gum and calcium lactate were 0.02% and 0. 033%, respectively.The brix of the beverage was 8.0°Bx, and the pH was 4.70, the amount of SO2 was 10mg/kg, canning at 85-90cc and sterilizing at 100℃ for 45min.The physicochemical index and mineral elements of the beverage were also determined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期217-220,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2007BAD76B01)
国家重要热带作物工程技术研究中心组建项目
中国热带农业科学院重点学科建设项目
关键词
椰子水
果粒饮料
加工工艺
矿质元素
coconut water
pulp partical drink
processing technology
mineral elements
