猕猴桃复合营养饮料的护色与澄清

Methods of Protective Tint and Clarification of the Compound Drink of Actinidia chinensis

探讨了以猕猴桃、苹果、芹菜为原料加工猕猴桃复合营养饮料的护色及澄清方法。试验结果表明 :1 .Na HSO3 ( 1 5 mg/L) + Cu SO4( 5 mg/L) + Ca Cl2 ( 0 .3% )溶液对猕猴桃汁具有良好的护色效果 ;2 .用 Cu SO4( 5 0 mg/L) + Zn( Ac) 2 ( 5 0 0 mg/L) + Ca Cl2 ( 0 .3% )溶液在真空度为 0 .0 97MPa,40℃条件下对芹菜处理 2 h,对芹菜汁护色效果较好 ;3.利用果胶酶 ( 0 .1 % ) +明胶 ( 0 .0 1 % ) +硅藻土 ( 0 .1 % )对猕猴桃复合汁澄清后 ,复合汁的透光率为 95 .8% ,澄清过程对猕猴桃复合汁 Vc、总固形物、总糖、总酸的含量影响不大 ,产品中 Cu2 + 、Zn2 +

Methods of protective tint and clarification of a compound drink that was made from Actinidia chinensis , apples and celeries .The results indicated that the best method of protective tint of Actinidia chinensis juice was treated with NaHSO 3(15 mg/L)+CuSO 4(5 mg/L)+CaCl 2(0.3%),and celtries with CuSO 4(50 mg/L) + Zn(Ac) 2(500 mg/L) +CaCl 2(0.3%) under vaccum pressure of 0.097 MPa ,the temperture 40℃ and the time 2 h. In this way, the celtrie juice could remain the original colour.The high clarity compound drink with original nutrition and transparency over 95% could be gained by means of pectinase gelatin fining.