“米邦塔”仙人掌饮料加工工艺研究

Research on processing technology of beverage made from Opuntia Milta Alta

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～ 90℃的温度下 ,将仙人掌热烫 1min ,加入淀粉酶打浆制汁 ,10 %仙人掌原汁中添加 0 10 %抗坏血酸和 0 0 5 %柠檬酸护色 ,4 5 %的白砂糖、 0 0 1%蛋白糖、 0 10 %柠檬酸、 0 0 1%黄原胶、 0 2 0 %海藻酸钠、 0 3 0 %柠檬香精以及 0 0 5 %山梨酸钾进行调配 ,可做出色、香、味、形俱佳的仙人掌饮料。

The processing technology of the beverage made from the fresh stem of Opuntia Milta Alta is preliminarily researched in the paper. The results indicated that a beverage with nice colour, flavour, taste and appearance could be obtained by scalding the stem of Opuntia Milta Alta at 85～90 ℃ for 1 min, extracting with 0 4% α amylase, and then formulating by adding 0 10% Vc and 0 05% citric acid (for the purpose of colour keeping), 4 5% sugar, 0 10% citric acid, 0 01% xanthan gum, 0 20% CMC Na, 0 30% lemon flavouring and 0 05% potassium sorbate to 10% Opuntia Milta Alta juice.