黑莓饮料加工技术研究  

Research on the Processing Technology of the Blackberry Beverage

作　　者：徐怀德[1] 史清华[1] 侯东丽[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2004年第1期98-100,共3页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：对黑莓果汁饮料加工技术研究结果表明,果胶酶能使黑莓的出汁率明显提高,在温度45℃,酶解时间3h,果胶酶用量0.038%时酶解效果最佳。2L成品饮料配方为原果汁300mL,白糖100g、NaCl0.5g、Na3PO42g、麦芽糖180mL、CMCNa0.3g、柠檬酸三钠15g,柠檬酸适量,产品口味良好。Processing technology research of The blackberry beverage was reported in this paper.The result showed that fruit juice quantity could be increased by pectase. The analysed results of the orthogonal experiment indicated that the optmum conditions for the pectase were enzyme concentration(E/S) 0.038%,temperature 45℃, taking time 3 h.Then .2 L blackberris beverage ingredients were 300 mL of the blackberries juice, 180 mL of amylomaltose,100 g of sucrose, NaCl 0.5 g , Na_3PO_4 2 g, CMCNa 0.3 g,some Lemon acid and flavour material.

关 键 词：黑莓 果胶酶 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]