混浊型荔枝果汁饮料的加工工艺  

The processing technology for turbid litchi juice

作　　者：柯范生[1] 郑佳俐[1] 林雅玲[1] 陈丽娇[1,2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农副产品保鲜技术开发基地,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2008年第6期662-667,共6页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省科技厅重大项目(2004NZ02-3)

摘　　要：应用正交试验设计方案确定荔枝果汁饮料的配方及复配稳定剂和护色剂的配方.结果表明,混浊型荔枝果汁饮料的最佳配方为:糖酸比45∶1、原汁含量30%、可溶性固形物含量9°Brix;复配稳定剂的配方为:60 mg.L-1羧甲基纤维素+20mg.L-1黄原胶+20 mg.L-1海藻酸钠;添加1000 mg.L-1柠檬酸和100 mg.L-1EDTA-Na2可有效抑制荔枝果汁饮料储藏过程中的褐变.To develop the recipe of turbid litchi juice, the complex stabilizers and the color agents were determined by orthogonal experiment design. The experimental result indicated that the optimal recipe of turbid litehi juice was： sugar vs acid 45： 1, the raw juice content 30% , the soluble solid content 9°Brix. The optimal ingredient of compound stabilizers was as follows： 60 mg· L^-1 carboxy methylcellulose and earrageenan, 20 mg·L^-1 xanthan gum and 20 mg·L^-1 sodium alginate. Adding 1000 mg·L^-1 citric acid plus 100 mg·L^-1 EDTA-Na2 effectively inhibited the browning progress during the storage of litchi juice.

关 键 词：荔枝 混浊汁 稳定性 非酶褐变 护色剂 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]