砀山梨清汁调配工艺的研究

Study on the Deployment Processing Technology of Dangshan Pear Beverage

本文以砀山梨作为原料,采用护色、离心、澄清、调配和杀茵等主要加工工艺,为砀山梨清汁饮料提供科学的理论依据,采用正交实验对砀山梨清汁饮料配方进行优化,砀山梨清汁饮料的最佳配方为20%原果汁、8%蔗糖和0.12%的柠檬酸.

This test made use of Dangshan pear as raw materials, made it into clarifying beverage, the main processing technology such as color - protecting, centrifugation, clarification, mixing, sterilizing, etc. was studied, aiming at providing scientific theory basis for pear beverage production. The orthogonal design was used to optimize the ingredient of clarified pear beverage. The results indicated that the proper ingredient of clarified pear beverage was 20% pear juice, 8% sugars, 0.12% citric acid.