橄榄汁饮料加工工艺研究

研究了橄榄汁饮料的加工工艺和关键技术,结果表明,橄榄经去核、破碎后,加入0.02%的果胶酶,在40℃下,作用60min,可明显提高出汁率,酶解后的橄榄汁经适当稀释后,加入10%的白砂糖,0.5%食盐,0.03%黄原胶,0.05%的CMC-Na,0.05%单甘酯,0.03%蔗糖酯,即可调配成营养丰富,风味独特,稳定性高的橄榄汁饮料。