椰子花序汁液饮料的工艺研究  

Study on the production technology of coconut sap beverage

作　　者：李瑞[1] 夏秋瑜[1] 张永凤[1] 李新菊[1] 陈华[1] 赵松林[1] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339

出　　处：《中国酿造》2008年第12期102-105,共4页China Brewing

基　　金：国家科技支撑计划项目(2007BAD76B01)

摘　　要：研究了椰子花序汁液饮料的加工工艺。经正交试验和品质分析表明,椰子花序汁液饮料的最佳加工工艺条件为:椰花汁与水的比例1:1.5,用50%柠檬酸+50%乳酸,调pH值至4.00,用椰花汁糖浆调糖度为7°Bx,黄原胶的用量为0.10%,在18MPa～20MPa、70℃～80℃均质,在90℃～95℃温度罐装,然后80℃杀菌45min,可制备出风味俱佳、稳定性好的椰花汁饮料。The production technology of coconut sap beverage was studied in this article. The optimum processing technology was obtained through the orthogonal experiment and quality analysis as follows： the ratio of the sap and water was 1：1.5, the pH was adjust to 4.00 by adding 50% citric acid and 50% lactic acid, the brix was adjusted to 7°Bx by using coconut sap syrup. The amount of xanthan gum was 0.10% and homogenized at 18 MPa-20 MPa and 70℃-80℃. The coconut sap beverage with nice taste and good stability was produced after canned at 90℃-95℃ and sterilized at 80℃ for 45 min.

关 键 词：椰子花序汁液 饮料 工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]