西印度樱桃果汁饮料工艺研究  

作　　者：陈政 

机构地区：[1]椰树集团有限公司,海南海口570102

出　　处：《食品工业科技》2007年第7期137-139,共3页Science and Technology of Food Industry

摘　　要：以新鲜的西印度樱桃果为原料,对西印度樱桃果汁饮料的加工工艺进行了探讨。结果表明,在专用复合果胶酶的作用下,可显著提高西印度樱桃汁的出汁率。通过在果汁饮料中添加以植酸为主的复合抗氧化稳定剂,能较好地保护天然维生素C没有被破坏。Some fresh acerola fruits were used to develop a new beverage. The results showed that the specialpurpose compound pectinase could increase the yield of the acerola fruit juice significantly. It could maintain the content of natural vitamin C better to add a compound antioxidant which was mainly made up of phytic acid.

关 键 词：西印度樱桃 果胶酶 维生素C 

分 类 号：TS201.2[轻工技术与工程—食品科学]