芹菜混浊汁加工技术研究

Study on the processing technology of turbid celery juice

选用芹菜（犹他改良５２７０品种）为原料，对芹菜混浊汁加工技术中的关键工序进行了研究。结果表明，为提高芹菜混浊汁稳定性，通过添加０．０６％ＣＭＣ、０．１０％黄原胶，采用２０ＭＰａ的压力均质，可保持混浊汁三个月内不产生分层现象。芹菜汁经２％的绵白糖和０．５％的精制食盐调配，产品具有明显的芹菜风味。

Key procedures during processing of the cloudy celery juice were studied.It was showed that the stabilizers such as 006%CMC\|Na combined with 010% Xanthan gum could improve the stability of the cloudy juice.The juice became more stable and without any separation phenomena above 3 months.The cloudy juice added with 2% sugar and 05% salt was the more delicious after evaluated by an expert evaluating panel.