黑莓浓浆饮品的加工工艺研究

Study on processing technology of the thick pulp beverage of BlackBerry

以新鲜黑莓全果为研究对象,应用高效剪切技术进行超细制浆,开发出纯天然无添加的黑莓浓浆饮品。通过粒度仪测定浓浆粒度大小,并观察其稳定性,同时测定浓浆粘度。采用单因素实验研究了主要工艺参数对黑莓浓浆品质的影响,实验表明,剪切式粉碎机的静刀片齿数对浓浆的粒度、稳定性和粘度影响最大,其次是转子转速,最后是粉碎循环次数。当转子转速为8500r/min,静刀片齿数为216个,粉碎循环4次时,黑莓浓浆品质最好,可满足生产实际需求。所得产品口感滑爽细腻,稳定性良好,粘度适中。

The whole fruit of fresh BlackBerry was studied in this paper.The high efficient shearing technology was applied to the ultra-fine pulping,then the thick pulp beverage of BlackBerry with pure natural and without additives was developed.The Particle Size Analyzer was used to analyze the particle size of the thick pulp,then the stability was observed, meanwhile the viscosity of the thick pulp was measured at last.The influence of the mainly process parameters on the quality of the thick pulp was studied through the experiment of single factor.The experiment showed that the static blade number of the shearing mill impacted most on the thick pulp＇ s particle size, stability and viscosity,next was the rotor speed, the last was the number of grinding cycles.When the rotor speed was 8500r/min,the number of the static blade was 216 and the grinding cycled 4 times,with that the thick pulp had the best quality and met the needs of practical application.The obtained product tasted smoothly and exquisitely,also with fine stability and moderate viscosity.