黑莓山楂复合果汁的研制

Development of Blackberry-Hawthorn Compound Beverage

[目的]将黑莓和山楂制成复合饮料,提高产品的附加值和经济效益。[方法]以黑莓和山楂为原料,运用酶法液化法制取黑莓原果汁,浸提法制取山楂原果汁,以适当的比例调配黑莓山楂复合果汁,并加入适量的稳定剂,白砂糖及柠檬酸,配制成酸甜适口的果汁饮料。[结果]通过酶法液化法处理黑莓果酱泥的正交试验得出,果胶酶用量0.050%(果胶酶活力为3 000 U/g),酶解时间3 h,酶解温度55℃,效果最好。浸提山楂的单因素试验表明,果胶酶添加量的适宜范围1～3 U/ml,酶解时间2 h左右。复合果汁调配的单因素试验表明,黑莓-山楂比例为1∶3,制得的复合果汁色泽、气味、状态、口味最好。[结论]试验制得的黑莓-山楂复合果汁产品营养丰富,酸甜适口。

[Objective] To develop a compound beverage with blackberry and hawthorn,so as to improve their added value and economic benefits.[Method] The blackberry juice was prepared by liquefied enzymatic method,and the hawthorn juice was prepared by extraction,the blackberry and hawthorn juice were mixed at a certain proportion,and then added with stabilizer,sugar and critic acid to produce the compound beverage with good taste.[Result] The optimum liquefied enzymatic conditions concluded by orthogonal experiment were 0.050% pectinase amount（pectinase vitality for the 3 000 U/g）,3 h of hydrolysis time and 55 ℃ of hydrolysis temperature.The optimum extraction conditions concluded by single factor test were 1-3 U/ml of pectinase and 2 h of hydrolysis time.Blackberry and hawthorn were mixed in the ratio of 1∶ 3,the prepared juice had good color,favorable smell,stable status and good taste.[Conclusion] The produced blackberry and hawthorn juice has rich nutrients and good taste,and has been well accepted.