梨颗粒悬浮饮料的研制

Development of a Pear Suspended Beverage

以新鲜的砀山梨为主要原料,配以白砂糖、稳定剂(美国斯比凯克结冷胶)及其它辅料,研制出口感清新、香气浓郁、风味独特、质量稳定的梨悬浮颗粒饮料。通过对梨颗粒大小、稳定剂选择和用量、酸度高低、加工工艺进行研究,提出最佳配方为:每升颗粒饮料加入梨汁40g、梨颗粒200g、白砂糖20g、柠檬酸钠2g、结冷胶0.25g、柠檬酸1.0g、苹果酸0.6g、安赛蜜0.25g、乙基麦芽酚0.2g、食用香精适量,此研究有效解决了颗粒悬浮不均、汤汁不稳定等实际技术问题,为其进一步规模生产提供参考价值和生产依据。

Dangshan pear was studied as main material in this paper, and sucrose, fixedness and other food additive were used as supplements. A clear, flagrant, special and pear-suspended beverage was prepared and the optimal prescription was determined as follows： 40 g pear extract, 200 g pear granule, 20g sucrose,2g sodium citrate, 0.25 g Cpkelco fixedness, 1.0 g critic acid, 0.6 g malic acid, 0.25 g ansai sweet, 0.2 g ethylic pholic malt and some quantity edible essence. This study can resolve some technical problems in pear-suspended beverage preparation, such as floating odds, broth and juice unsteady etc, which can offer some reference for production of this beverage in large scale.