山楂饮料的加工工艺研究

Research on Processing Technique of Hawthorn Drink

对山楂饮料的加工工艺进行了研究，通过原料筛选、投放、处理和风味的正交试验，试制结果表明：经８００ｐｐｍ 果胶分解酶软化，５０ｐｐｍ 果胶分解酶澄清，７％ 蔗糖，糖酸比为２６，稍加色润，微孔过滤，８０℃３０ 分钟，杀菌处理，色、香、味俱佳的山楂饮料．

The processing technique of hawthorn drink is reported systematically.Crossed experiment was conducted in the selection,putting in,treatment of raw materials and in flavour adjustment.Propeoly treated raw materials were softened with 800ppm of pectase,then cleared with 50ppm of pectase.Sucrose was added to a final concentration of 7%.The ratio of sucrose to acid was 26.The fluid colour was adjusted properly,then filtered through pores,bottled,followed by heating at 80℃ for 30min and sealing and cooling.Natural,nutritious drink from hawthorn friut was obtained with taste of characteristics and bright colour.