野樱桃李果汁饮料工艺研究

Study on Processing Technology of Prunus cerasifera Ehrh Juice

以野樱桃李果为原料,利用酶解技术制成野樱桃李果汁饮料。在单因素的基础上,利用正交试验对原汁添加量、白砂糖添加量、蜂蜜添加量进行了优化,同时研究了不同试剂对野樱桃李饮料稳定性的影响。结果表明:野樱桃李原汁最佳添加量80%,白砂糖最佳添加量为7%,蜂蜜最佳添加量为3%,羟甲基纤维素钠(CMC-Na)添加量为0.1%。该产品酸甜适中、营养丰富、组织状态良好,具有良好的工业生产加工前景。

A Prunus cerasifera Ehrh juce drinks was made from Prunus cerasifera Ehrh by enzyme. On the basis of single factor experiment,the optimal formula and stabilizer were determined by orthogonal test.The optimum formula of the Prunus cerasifera Ehrh juice beverage was juice of 80 %,7 % of white sugar optimal dosage,honey optimal dosage 3 %,stabilizer CMC-Na dosage 0.1 %.The product was moderately sweet and sour,nutrient-rich,well-organized state,with good prospects for industrial production and processing.