混浊型西番莲果汁加工技术  

Processing Technology of the Cloudy Passion Fruit Juice

作　　者：朱定和[1] 刘健南[1] 李真[1] 

机构地区：[1]韶关学院英东生物工程学院,广东韶关512005

出　　处：《韶关学院学报》2002年第12期116-119,共4页Journal of Shaoguan University

摘　　要：The processing technology and the critical operations of the cloudy passion fruit juice were described,and the key procedure during processing was studied.The results showed that the cloudy passion fruit juice with satisfactory stability could be obtained by adding the stabilizers such as 0.15 percent Xanthan gum combined with 0.15 percent CMC Na through homogenizing at 20～50MPa pressure,then vacuum deaeration.The processing technology and the critical operations of the cloudy passion fruit juice were described,and the key procedure during processing was studied.The results showed that the cloudy passion fruit juice with satisfactory stability could be obtained by adding the stabilizers such as 0.15 percent Xanthan gum combined with 0.15 percent CMC Na through homogenizing at 20～50MPa pressure,then vacuum deaeration.

关 键 词：西番莲 混浊型果汁 稳定剂 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]