新疆大沙枣果汁饮料的研制

Development of Xinjiang Elaeagnus angustifolia L. Juice Beverage

以新疆克州和喀什地区的大沙枣为原料,通过打浆、粗滤、酶解、精滤、调配、灭菌后得到一款澄清型大沙枣果汁饮料。通过单因素和正交试验,确定酶解阶段最优工艺条件为:酶解温度50℃,酶解时间150 min,酶添加量0.10%;调配、灭菌阶段最优工艺条件为:白砂糖添加量3.0%,VC添加量0.20%,灭菌温度80℃,灭菌时间10 min。此工艺条件下制备的新疆大沙枣果汁饮料色泽透亮鲜明,酸甜适口,安全健康。

A kind of clarified juice beverage of Elaeagnus angustifolia L. from Kezhou and Kashgar of Xinjiang was prepared through pulping, rough filtration, enzymolysis, fine filtration, blending, and sterilization. The optimum enzymolysis technological conditions were determined by single factor and orthogonal experiments, as follows:enzymolysis temperature 50 ℃, enzymolysis time 150 min, and enzyme addition 0.10%;the optimum blending and sterilization technological conditions were: white sugar addition 3.0%, VC addition 0.20%, sterilization temperature80 ℃, and sterilization time 10 min. The Xinjiang Elaeagnus angustifolia L. juice beverage prepared under these conditions was clear and bright, moderately sweet and sour, safe and healthy.