风味型雪莲果饮料的工艺研究

Research on the Technology of the Flavor Type of Saussurea Beverage

[目的]研究风味型雪莲果饮料的工艺,为进一步加强雪莲果的深加工提供参考。[方法]以新鲜雪莲果为原料进行饮料加工,针对雪莲果在加工过程中出现的褐变、饮料的稳定性、饮料的风味进行了研究。[结果]采用打浆前加入0.20%的NaCl和0.10%的VC于90～95℃的热水中热烫3 min进行护色处理,效果最佳。通过正交试验选择产品配方中明胶为0.18%,CMC-Na 0.10%,琼脂0.12%,雪莲果汁25.00%的处理,产品的稳定性最好。最后通过正交试验确定了风味型雪莲果饮料的最佳配方:白砂糖3.00 g,柠檬酸0.08 g,蜂蜜2.00 ml,雪莲果汁50.00 ml。[结论]试验表明,在此工艺条件下生产出来的雪莲果饮料风味最佳。

[Objective] The reference for the depth process of saussurea fruit was provided through the research on the technology of its flavor type of beverage.[Method] The fresh saussurea fruit as raw material snow lotus beverage processing was processed into one kind of juice and the browning in the period of saussurea fruit processing,the stability and flavor of the beverage were studied.[Results] The saussurea fruit was soaked in 90-95 ℃ hot water added with 0.20% of NaCl and 0.10% of VC for three minutes before its breaking,which would better protect its color.The orthogonal experimental result indicated the optimal formula of the product was as follows： the gelatin,0.18%;CMC-Na,0.10%;the agar,0.12% and saussurea fruit,25.00% for the best thermal stability of product;and the best formula of the flavor type of Yacon beverage was： the white sugar,3.00 g;the citric acid,0.08 g;the honey,2.00 ml and saussurea juice,50.00 ml.