苹果果肉饮料生产工艺及质量的研究  

Study on Technology and Quality of Apple Beverage

作　　者：王文亮[1] 孙宏春[1] 李海雷[1] 张奇志[1] 孙守义[1] 王守经[1] 阎安泉[1] 

机构地区：[1]山东省农科院原子能农业应用研究所,山东济南250100

出　　处：《食品与药品》2007年第03A期30-33,共4页Food and Drug

摘　　要：目的以苹果原浆为主要原料,研究制作苹果果肉饮料的工艺和配方。方法对操作要点、工艺参数及各种辅料添加量进行对比实验。针对饮料易沉淀的问题,研究了饮料的稳定性。结果苹果果肉饮料配方苹果原浆45%,白砂糖7.5%,果葡糖浆2.5%,酒石酸0.011%,苹果酸0.020%,抗坏血酸0.05%,黄原胶0.06%,羧甲纤维素0.05%,乙基麦芽酚百万分之5～10,香精:18088# 0.003%,10057# 0.006%。结论苹果果肉饮料工艺和质量都有所提高。Objective To use raw apple pulp as major material to study the technology and formula of apple beverage. Methods The controlled experiments about the key operation points, technology parameters and amount of adjuvants were performed. In addition, the stability of apple beverage was researched and discussed in detail in order to solve the problem of beverage precipitation. Results The formula of apple beverage was as follows： 45% raw apple pulp, 7.5% sucrose, 2.5% fruit syrup, 0.011% tartaric acid, 0.020% malic acid, 0.05% vitamin C, 0.06% xanthan gum, 0.05% CMC, 5 - 10ppm ethyl maltol, 18088# essence 0.003% and 10057# essence 0.006%. Conclusion The technology and quality of apple beverage can be improved.

关 键 词：苹果 果肉饮料 工艺 质量 配方 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]