摘要
研究确定了以早钟六号和解放钟枇杷为原料制备枇杷清汁的加工工艺及其参数,分析了两品种间的加工差异性和成品中的游离氨基酸含量。结果表明,枇杷破碎打浆时,加入0.3～0.5g/kg的抗坏血酸可有效抑制枇杷浆汁的氧化褐变;采用酶解取汁工艺可提高枇杷的出汁率达16%以上,并利于果汁澄清;枇杷原果汁40%,平衡糖含量(质量百分比)为10%,平衡酸含量(质量百分比)为0.38%是最受欢迎的枇杷清汁的配比。
This experiment studied the processing technology and its parameters of Zaozhong 6 and Jiefangzhong loquat clarified juice. The processing differences and free amino acid of the two kinds were analysed. The results showed that adding Vc(0.3～0.5g/kg) could prevent the juice from oxidizing and browning; using pectinase could improve the juice rate to above 16% and be good for the clarification of the juice; the optimum recipe of loquat clarified juice were: fruit juice(40%) , sugar(10% ) and acid (0.38%).
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期92-95,共4页
Science and Technology of Food Industry
基金
福建省科技厅重点科技攻关资助项目(2002N028)。
关键词
枇杷清汁
加工工艺
氧化褐变
酶解
果汁
loquat clarified juice
processing technology
free amino acid
