蓝莓桑葚复合饮料的加工与研制

Process of Blueberry and Mulberry Compound Beverage

研究新型蓝莓桑葚复合饮料的生产工艺,确定最佳工艺条件。用果胶酶酶解,酶用量为0.3%,酶解时间为5 h,酶解温度为40℃。蓝莓汁的添加量为140 mL,白砂糖的添加量为8 g,桑葚汁的添加量为40 mL,玫瑰花汁的添加量为10 mL,VC的添加量为2.33%,柠檬酸的添加量为0.13%,山梨酸钾的添加量为0.02%。蓝莓桑葚复合饮料清新淡雅、酸甜适口,营养丰富。

The processing of blueberry and mulberry compound beverage is studied. The best process conditions are established. In this study, preparation of flesh blueberry juice with pectinase, its reaction temperature is 40 ℃, enzyme loading of 0.3%, hydrolysis time of 5 h. The flavor of juice processing technology is determined for the blueberry juice content of 140 mL, adding sugar 8 g and mulberry juice 40 mL, rose 10 mL, VC 2.33%, citric acid 0.13%, potassium sorbate 0.02%. The flavor of the compound blueberry beverage is fresh and delicious.