摘要
本文探讨了碳酸钙(CaCO3)、碳酸钾(K2CO3)、酒石酸钾(K2C4H4O6)三种降酸剂对猕猴桃粗果汁的降酸效果,实验结果表明碳酸钙降酸效果最好,且可保留果汁的原味。调配型猕猴桃果汁饮品制备过程对降酸剂、原汁含量、甜味剂、香精四个重要工艺参数进行研究,正交实验结果表明最佳工艺参数为:降酸剂CaCO3的量为6g/L,原汁浓度为40%,蔗糖含量为6%,1%浓度的猕猴桃香精加入量为7.5mL,此工艺条件下所得调配型果汁饮品品质最优。
In this paper the effects of calcium carbonate（CaCO3）,potassium carbonate（K2CO3） and potassium tartrate（K2C4H4O6） on acid content of kiwifruit juice were investigated.Results showed the calcium carbonate had best deacidification effect on the juice and well maintained the original flavor of the kiwifruit juice.Through orthogonal experiment,the optimal processing conditions for the Kiwi juice beverages was obtained as follows：6 g/L of CaCO3,40% of kiwifruit juice,6% sucrose,and 7.5 mL of 1% Kiwi fragrance,under which the fruit juice drinks showed high quality.
出处
《现代食品科技》
EI
CAS
2010年第6期605-608,共4页
Modern Food Science and Technology
关键词
猕猴桃
果汁饮品
工艺
kiwifruit
juice drink
technology
