摘要
以莆田本地枇杷为原料,通过单因素试验探讨了抗氧化剂与冷却速率对枇杷果汁护色的影响,运用正交试验方案优化浓缩汁加工工艺。结果表明,添加0.1%维生素C+0.005%焦亚硫酸钠对枇杷果汁护色效果最佳,选择冷却水温度15℃,流速1m/s时,可以达到很好保持枇杷果汁色泽效果;真空低温三效浓缩的最优工艺参数为真空度-0.07MPa,蒸发温度50℃,流量3000L/h。
This paper used the local loquats in Putian as raw materials. It discussed single-factor experiment of antioxidant and cooling velocity＇s effects on the loquat juice＇s color-preserving. It adopted the orthogonal experiment to optimize the technology of concentrated juice. The results showed that： the best effect of colorpreserving for loquat juice is adding 0.1%Vc＋0.005% sodium metabisulfite; Selecting cooling water of 15℃ and water velocity of 1 m/s can achieve very good color-preserving for loquat juice; The best processing parameters of the three-way vacuum concentration is when vacuum degree reaches -0.07 MPa, evaporation temperature stays at 50℃, and the flow remains at 3000L/h.
出处
《莆田学院学报》
2015年第2期53-56,共4页
Journal of putian University
关键词
枇杷浓缩汁
加工工艺
护色
真空浓缩
concentrated loquat juice
processing technology
color-preserving
vacuum concentration
