一种新型饮料——西番莲刺梨混合果汁的加工技术

Studies on processing technique of a mixed juice beverage of Passionfruit and Rosa roxburgii Tratt

用酯香浓郁的西番莲果实原浆与缺少酯香的刺梨果实原汁相混合 ,制成风味口感新颖的混合果汁饮料 ,对影响其风味的主要因素、西番莲和刺梨果实的带式榨汁无菌灌装以及加工工艺进行了研究。结果表明 ,当西番莲果实原浆用量为 8%～ 10 % ,刺梨果实原汁用量为 10 %～ 2 0 % ,杀菌温度为 85～ 90℃ ,杀菌时间为 15s时 ,混合果汁饮料的风味最佳 ;采用带式榨汁无菌灌装工艺 ,可使西番莲和刺梨果实的出汁率提高 ,分别达到 2 5 %～ 30 %和 5 5 %。

A mixed juice beverage was made from Passionfurit with rich oil-fragrance and Rosa roxburgii Tratt without oil-fragrance. The main factors of influencing fragrance of mixed juice beverage and processing technique of belt-style press and aseptic canning were studied. The results showed that when contents of Passionfruit and Rosa roxburgii Tratt were 8%～10% and 10%～20% separately, sterilizing temperature was 85～90℃ and sterilizing time was 15 s,the flavour of mixed juice beverage was the best. When the techniques of belt-style press and aseptic canning were used, the percentages of producing juice from Passionfruit and Rosa roxburgii Tratt reached 25%～30% and 55% respectively.