天然西瓜汁饮料风味的标准化研究

A study on flavor standardization of natural watermelon juice drinks

针对天然西瓜汁饮料在生产加工过程中出现的风味变化、氧化褪色及杀菌后的稳定性问题进行研究,通过正交试验筛选出天然西瓜汁饮料标准化的最优配方,即1kg西瓜原汁添加白砂糖15g、苹果酸0.025g、柠檬酸0.025g、异VC1.0g、日落红0.01g、胭脂红0.01g、日落黄0.01g、黄原胶1.5g。此配方可以有效地解决因西瓜品种、产地不同而出现的质量差异化问题,基本达到西瓜汁工业化产品品质均一化的要求。

A study was carried out on some issues of natural watermelon juice drinks,such as flavor change,oxidation and discoloration in processing,and stability after sterilization. By orthogonal experiments,the optimum formula was determined for the standardization of the drinks：（added to 1kg raw watermelon juice） white granulated sugar 15g,malic acid 0.025g,citric acid 0.025g,isoascorbic acid 1.0g,Sunset Red 0.01g,carmine 0.01g,Sunset Yellow 0.01g and xanthan gum 1.5g. The formula could be used to effectively solve the problem of quality differentiation of natural watermelon juice drinks resulting from different watermelon varieties and origins,basically realizing quality uniformization of industrialized watermelon juice products.