摘要
研究了全柚果汁饮料生产中的关键技术条件,包括风味配方、稳定剂配方及均质条件,结果如下:全柚果汁最佳配方为:原汁加量为8%,蔗糖加量10%,柠檬酸加量0.06%,黄原胶加量0.05%,CMC加量0.16%及琼脂加量0.06%,混合均匀后采用压力为20 MPa、40℃左右的条件均质3次,果汁中微粒较均匀且不易附聚,杀菌后产品稳定性好,酸甜适口,柚子风味浓郁,苦味淡,各项理化指标均较优。
The key technologies for development of a pomelo juice bevereage were investigated in this paper, including flavor formula, stabilizer formula and homogenization conditions. The results showed that the optimum formula of the pomelo juice beverage was 8% whole pomelo juice, 10% sugar, 0.06% citric acid, xanthan gum 0.05%, CMC 0.16% and agar 0.06%. The pomelo juice beverage mixed was homogenized for three times under the pressure of 20 MPa at about 40 ~C. The microparticles in the pomelo juice beverage were well-distributed and not easy to agglomerate. The beverage had good stability after sterilization and showed a sweet and sour taste, a rich pomelo flavor and a lighter bitterness. And the product showed better physicochemical indices when prepared under optimum conditions..
出处
《现代食品科技》
EI
CAS
北大核心
2013年第5期1106-1109,共4页
Modern Food Science and Technology
关键词
全柚果汁
饮料
配方
均质
whole pomelo juice
beverage
formula
homogenization
