莼菜饮料的研制  

RESEARCH DRINK OF BRASENIA SCHREBERI

作　　者：张驰[1] 刘信平[1] 周大寨[1] 冯峰[1] 

机构地区：[1]湖北民族学院生物技术研究所,恩施445000

出　　处：《食品研究与开发》2005年第2期89-93,共5页Food Research and Development

摘　　要：以莼菜为主要原料,研究了莼菜饮料的加工工艺及其最佳配方。最佳工艺条件为:莼菜99-120℃烫漂杀青1.5min后捣碎打浆,用0.03%Vc护色后,116u/100m木瓜蛋白酶作用莼菜浆液4.0h,以9倍水进行沸水浴热提取1.0h,调配装罐后进行90℃,10.0min杀菌处理。采用正交试验设计得出莼菜饮料的最佳配方:10%蔗糖、0.15%柠檬酸、4%银杏叶汁液和稳定剂(明胶0.15%+CMC-Na0.15%),以莼菜汁液定容至250。Using brasenia schreberi as main material,the paper mainly researches the processing and formula of brasenia schreberi drink. The result of the experiment shows that the best processing condition is to blanch brasenia schreberi at 99-102℃,and then smash after 1.5 minutes,and protect tint with 0.03%vitamine C. Then add 116u/100m of papain for 4 hours,and extract with 9 times boiled water for 1 hours. At last,mix and pack into bottle, and sterilize for 10 minrtes at 90℃. And the orthogonal experiment design shows that the best result is:10% sucrose,0.15%citric acid,4% gingko juice and thickening agents(0.15%gelatin+0.15%sodium carboxymethyl cellulose),and the stint by 250.

关 键 词：莼菜 饮料 研制 最佳工艺条件 正交试验设计 最佳配方 加工工艺 杀菌处理 20℃ 酶作用 沸水浴 柠檬酸 稳定剂 银杏叶 汁液 打浆 杀青 烫漂 护色 浆液 装罐 蔗糖 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] S645.9[轻工技术与工程—食品科学与工程]