野刺梨饮料的研制  

Development of wild thorn pear drink

作　　者：吴忠会[1] 刘清波[1] 孙宏民[1] 南亚[1] 

机构地区：[1]陕西科技大学,陕西西安710016

出　　处：《饮料工业》2007年第10期24-28,共5页Beverage Industry

摘　　要：用基础酒、野刺梨果汁、蜂花粉、香精为原料,通过正交实验,探索含酒营养果汁饮料的生产工艺;并对蜂媒花粉的破壁工艺进行了探讨,实验可知花粉用曲霉培养,在pH5.4、温度55℃、10%NaCl降解56h,破壁率达98.5%以上;由基础酒降度实验可知:用1.35mg/100ml海藻酸钠和180mg/100ml可溶性淀粉联合处理20°加浆酒,18h可沉淀完全,除去大部分高级脂肪酸酯。　With basic liquor,wild thorn pear juice,bee pollen and flavouring as the materials,the processing technology for nutritional juice containing alcohol was explored through orthogonal experiments,and the wall-breaking of bee pollen was studied.The results of the experiments on wall-breaking showed that the wall-breaking rate was above 98.5% when the pollen was cultured by Aspergillus at pH5.4 and 55℃,and degradation was carried out with 10% NaCl for 56 h.The experiments on basis liquor indicated that precipitation could be completed in 18 h if 20° Canada pulp liquor was treated with 1.35mg/100ml sodium alginate and 180mg/100ml soluble starch,and most fatty acid esters were completely removed.

关 键 词：基础酒 酒饮料 刺梨汁 蜂花粉 破壁 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]