摘要
为有效开发利用野生葛枣猕猴桃,增加饮料产品的多样性,以葛枣猕猴桃为原材料,利用正交实验设计和感官评分的方法,研究葛枣猕猴桃果汁饮料的加工工艺.结果表明:在果胶酶添加量为1.6‰,处理时间1h,处理温度45℃,pH值为3.5时葛枣猕猴桃出汁率和透光率最高;在原液添加量为35%,蔗糖10%,葡萄糖1%,果胶0.2%,0.1‰果绿溶液3%时,饮料的颜色、香气、滋味、口感最佳.
In order to develop Actinidia polygama fruit and increase the diversity of products. The processing technology of the Actinidia polygama juice was studied by the orthogonal experiment design and sensory evaluation. The results showed that the best condition was that pectinase added 1.6 ‰ and reacted 1 h at 45 ℃, pH value 3.5. The color, aroma, taste and texture of beverage was best when 35% raw juice was added and sucrose, glucose and pectin were added at 10%, 1% and 0.2%.
出处
《延边大学农学学报》
2011年第3期172-177,共6页
Agricultural Science Journal of Yanbian University
基金
延边大学科技发展计划项目(200808)
关键词
葛枣猕猴桃
果汁饮料
加工工艺
Actinidia polygama
fruit juice
processing technology
