番木瓜生姜复合饮料配方及澄清工艺的研究

Study on Formula and Clarification Process of Compound Beverage of Papaya and Ginger

以番木瓜和生姜为主要原料,对番木瓜生姜复合饮料的配方及澄清工艺进行了研究。结果表明,番木瓜生姜复合饮料的优化配方为:番木瓜汁与姜汁的配比为3∶2,白砂糖的添加量为5.0%,柠檬酸的用量为0.15%;采用0.15 g.L-1的硅藻土能明显提高番木瓜汁的澄清度,采用0.20 g.L-1的果胶酶能明显提高姜汁的澄清度。将两种清汁复合加工而成的番木瓜生姜复合饮料具有浓郁的番木瓜果香、淡淡的生姜芳香及良好的澄清度,透光率可达86.2%。

Using papaya and ginger as the main materials, we studied formula and clarification process of compound beverage of papaya and ginger. The results showed that, the optimum formula of compound beverage of papaya and ginger was as follow, ratio of papaya juice and ginger juice was 3：2, the addition of sugar was 5.0%, the addition of citric acid was 0.15%, using 0.15 g·L^-1 diatomite could improve the clarification of the papaya juice, using 0.20 g·L^-1 pectinase could obviously improve clarification of the ginger juice. The final product had rich papaya aroma, pale ginger fragrance and good clarity, the transmittance was up to 86.2%.