摘要
为开发苹果梨加工产品,提高苹果梨利用率和附加值,以苹果梨为主要原料,利用正交实验设计和感官评价方法,对苹果梨澄清饮料的加工工艺进行。结果表明:利用酶解和明胶-单宁法相结合的方法可使苹果梨汁澄清透明,其透光率可达98%以上。苹果梨澄清饮料最佳配方为:果汁添加量20%,蔗糖8%,葡萄糖3%,柠檬酸0.04%,苹果酸0.08%,产品清澈透明,酸甜适口,果香味突出。
In order to improve utilization and enhance value of Pingguoli, the processing technology of clarified Pingguoli beverage was studied by the orthogonal experiment design and sensor）, evaluation. The results showed that transmittance of Pingguoli juice with gelatin-tannic method after enzymatic hydrolysis can reached 98%. The best formula of the clarified Pingguoli bevarage was that Pingguoli juice was added 20 %, and the addition of sucrose,glucose, citric acid and malic acid were 8 %, 3 %, 0.04 %, 0.08 % respectively. The production was clear and the flavour was proper especially the fruity was well.
出处
《食品研究与开发》
CAS
北大核心
2011年第2期79-82,共4页
Food Research and Development
关键词
苹果梨
澄清饮料
加工工艺
Pingguoli
clarified beverage
processing technology
