浑浊型南瓜汁饮料的加工工艺研究  

Study on processing technology of cloudy pumpkin juice beverage

作　　者：许英一[1] 徐雅琴[2] 崔崇士[2] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,齐齐哈尔161006 [2]东北农业大学,哈尔滨150030

出　　处：《食品科技》2008年第2期40-42,共3页Food Science and Technology

基　　金：黑龙江省科技攻关计划项目(GB04B405-03)

摘　　要：研究浑浊型南瓜汁饮料的加工工艺。采用正交试验确定最佳配方,并对其稳定性进行研究。结果表明,最佳配方为南瓜汁20%、木糖醇8%、蛋白糖0.02%和柠檬酸0.02%,此工艺不但口感好,而且还特别适合于糖尿病人食用。稳定剂以果胶0.08%、黄原胶0.08%和藻酸丙二醇酯0.06%复合为佳。使用该复合稳定剂和按上述配方制得的浑浊型南瓜汁饮料,不但爽口,酸甜适宜,风味较佳,而且稳定性良好。In this paper, the process of preparing cloudy pumpkin juice beverage was discussed. The optimal formula was determined by orthogonal experiments and its stability was also investigated. The experimental results were as follows： the optimum formula was pumpkin 20%, xylitol 8%, protein-sugar 0.02% and citric acid 0.02%, which can be accepted by common consumers, especially by diabetic patients. The optimum combination of stabilizing agents was founded to be pectin 0.08%, xanthan gum 0.08% and PGA 0.06%. According to the optimum formular of compound stabilizers, the cloudy pumpkin juice beverage had a good quality and stability.

关 键 词：南瓜汁 配方 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]