仙人掌橙汁复合饮料加工工艺的研究  

Study on processing technology of mixed cactus and orange juice drink

作　　者：覃海元[1] 农志荣[1] 黄卫萍[1] 

机构地区：[1]广西农业职业技术学院食品工程系,广西南宁530007

出　　处：《食品工业科技》2008年第1期211-212,215,共3页Science and Technology of Food Industry

基　　金：广西农业职业技术学院科研基金项目

摘　　要：以"米邦塔"仙人掌茎和橙汁为试材,进行淀粉酶和果胶酶处理提高仙人掌出汁率、仙人掌草腥味掩盖、仙人掌橙汁复合饮料稳定性和杀菌实验,探讨仙人掌橙汁复合饮料的加工工艺。结果表明:淀粉酶和果胶酶处理对混浊仙人掌汁出汁率的影响不明显;β-环状糊精对仙人掌的草腥味的掩盖无效果,而添加2倍于仙人掌汁的橙汁可以掩盖大部分的仙人掌草腥味;仙人掌橙汁复合饮料的稳定剂组合为0.20%CMC+0.20%海藻酸钠时其稳定性和口感最好;90℃维持2min杀菌,趁热灌装,常温下保质期达6个月以上。The processing technology of mixed cactus and orange juice drink was studied. Effects of amylase and pectinase on cactus juice yield, methods to mask the undesirable flavor of cactus, stability of the mixed cactus and orange juice drink and the heat sterilizing conditions were tested. The results indicated that amylase and pectinase had few effect on cactus juice yield. Orange juice, but not β- cyclodetrin, had effect on masking the undesirable flavor of cactus. The optimum combination of stabilizing agents was 0.20% CMC and 0.20% sodium alginate. Sterilized at 90℃ for 2min and then packaged,the product could be kept for more than 6 months.

关 键 词：仙人掌汁 橙汁 出汁率 稳定性 工艺技术 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]