澄清型宣木瓜酥梨复合果汁加工工艺及复配研究

Study on Processing Technology and Recipe of Compound and Clarified Juice of Chaenomeles speciosa S.Nakai and Crisp Pear

以宣木瓜和砀山酥梨为主要原料,对澄清型宣木瓜酥梨复合果汁生产工艺及其配方进行研究。通过单因素试验确定宣木瓜的最佳澄清工艺条件为:壳聚糖添加量0.3 g.L-1,澄清时间40 min,澄清温度40℃;采用正交试验,通过感观评定确定澄清型宣木瓜酥梨复合果汁的最优配方为:宣木瓜汁25 mL,梨汁25 mL,蔗糖含量4%,蜂蜜含量2%;添加稳定剂的最优组合为0.06%海藻酸钠+0.01%黄原胶+0.03%CMC-NA。

Using the Chaenomeles speciosa S.Nakai and crisp pear as the main materials,the production process and the formulation of compound and clarified juice were studied.The optimum technological conditions which were obtained through the single factor experiment were as follows： chitosan 0.3 g·L-1,clarification time 40 min,clarification temperature 40 ℃.Based on the orthogonal test design,by sensory evaluation experiment the optimal formulation of the juice were Chaenomeles speciosa S.Nakai juice 25 mL,crisp pear juice 25 mL,sucrose content 4%,honey content 2%.And the optimal additions of stabilizers were sodium alginate 0.06%＋xanthan gum 0.01%＋CMC-NA 0.03%.