龙滩珍珠李饮料加工工艺优化

Processing Technology Optimization of‘Longtan’Pearl Plum Beverage

以龙滩珍珠李为材料,在单因素试验的基础上,采用正交试验设计方法对龙滩珍珠李饮料复合护色、酶解、调配配方、复配稳定剂及均质等关键加工工艺进行优化,并对产品品质进行检测分析。结果表明,龙滩珍珠李果汁最佳复合护色剂配方为:0.15%D-异抗坏血酸钠,0.12%L-半胱氨酸盐,0.20%抗坏血酸(均以占果肉质量的百分比计);最佳酶解工艺条件为:果胶酶用量0.03%(以占果浆质量百分比计),酶解温度55℃,酶解时间60 min;最优饮料调配配方为:8%白砂糖,5%蜂蜜,0.08%柠檬酸;复配稳定剂最佳添加量为:黄原胶0.08%,羧甲基纤维素钠0.06%,β-环糊精0.06%;均质压力为30 MPa,均质次数为2次。经该工艺生产的龙滩珍珠李饮料色泽亮丽、风味独特、品质良好。(未标注的百分比均以添加物质量占原果汁质量百分比计)。

In the present study, the key processing technologies of ‘Longtan’ pearl plum beverage including compound color-protecting, enzymolysis, deployment formula, compound stabilizers and homogenization were optimized by orthogonal experiments based on single factor tests using ‘Longtan’ pearl plum as the test material, and then the product qualities were determined and analyzed. Results showed that the optimum compound color protection agents formula was determined as follows: D-sodium erythorbate addition of 0.15%, L-cysteine hydrochloride addition of 0.12% and ascorbic acid addition of 0.20%. The optimum enzymolysis conditions were identified as follows: pectinase addition of 0.03%, enzymolysis temperature of 55 ℃, processing time of 60 min. The optimal beverage formula was determined as follows: sugar addition of 8%, honey addition of 5%, citric acid addition of0.08%. The optimal addition amounts of compound stabilizers were identified as follows: xanthan gum addition of0.08%, sodium carboxymethylcellulose addition of 0.06% and β-cyclodextrin addition of 0.06%. Besides, the homogenization pressure was 30 MPa, and homogenization times was 2. Under these conditions, the prepared ‘Longtan’ pearl plum beverage presented bright color, unique flavor and superior qualities.(The unmarked percentages were calculated as the proportions of added substances in original juice).