摘要
以"大十"桑果为原料,加工成果汁饮品。通过一系列单因素和正交试验,确定了澄清桑椹果汁饮料生产的配方和工艺条件。结果表明:桑果汁采用0.20mL/L果胶酶+0.2%快速澄清剂进行复合澄清,效果最佳;澄清型桑果汁饮料配方为原果汁含量50%,糖酸比20∶1,加糖量7.0%;最佳杀菌条件,95~100℃常压下10min,保质期可达12个月。
In this experiment, the "big ten" mulberry fruit was used to develop a functional nutrition drink by scientific method. Through a series of single factor and orthogonal test, the best formulation and process conditions were selected. The results showed that: the best clarification condition was : mulberry juice with 0.20 mL/L pectinase + 0.2% fast clarification agents ; the best formula of the juice was: 50% of the original fruit juice content, sugar acid ratio of 20: 1, sugar content 7.0% ; the best sterilization conditions was :95 - 100 ℃ under normal pressure for 10 minutes. The shelf life was up to 12 months.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第9期193-196,共4页
Food and Fermentation Industries
基金
科技部重点星火计划项目<果桑高效栽培和深加工技术集成与应用>(2007EA01001)
关键词
桑椹
澄清果汁
加工工艺
mulberry, clear juice, processing technique