“米邦塔”仙人掌饮料的研制

Study on the Process of Beverage Made from Opuntia Milta Alta

本文以新鲜“米邦塔”仙人掌茎为原料,对仙人掌饮料的加工工艺进行了初步探讨。结果表明:在85℃下,将仙人掌热烫1min,加入40％的α-淀粉酶,淀粉酶打浆制汁,10％仙人掌原汁中添加0.10％抗坏血酸和0.05％柠檬酸护色,4.5％蔗糖、0.01％蛋白糖、0.10％柠檬酸、0.01％黄原胶、0.20％海藻酸钠、0.30％柠檬香精以及O.05％山梨酸钾进行调配,可做出色、香、味、形俱佳的仙人掌饮料。

In this paper, the processing of beverage made from fresh stem of Qpuntia Milta Alta is studied. The extraction ratio is satisfying when Opuntia Milta Alta is scalded for 1 minute at 85℃ and broken to produce juice with 0.4% α -amylase. 10% Opuntia Milta Alta juice is mixed with 0. 1% Vc and 0. 05% citric acid to protect juice color, and added 4. 5% sucrose, 0. 01% proteoglycans, 0.1% citric acid, 0.01% xanthic gum, 0.2% CMC-Na, 0.3% citric essence and 0.05 % potassium sorbate, so the color, flavor, taste and shape of the cactus beverage are perfect.