姜汁椰子水饮料加工工艺研究  

Processing technology of ginger & coconut juice beverage

作　　者：张木炎[1] 李瑞[1] 夏秋瑜[1] 赵松林[1] 李新菊[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》2009年第8期157-160,共4页China Brewing

摘　　要：研究了姜汁椰子水饮料的加工工艺。研究表明姜汁椰子水饮料的最佳加工工艺条件为：椰子水与水的用量比为1：1（W：W），姜汁添加量为0．5％，复合胶添加量为0．01％，乳酸钙添加量为0．017％，折光糖度为Bx，pH值为4．50，SO2添加量为10mg／kg，灌装条件为85℃～90℃，杀菌条件为100℃、45min。同时测定了姜汁椰子水饮料的理化指标及矿质元素含量。Technology of ginger ＆ coconut juice beverage was studied in this article. The results showed that the optimum processing technology of the beverage was as follows ： ratio of the coconut juicer and water was 1 ： 1 （ w ： w） ; the amount of ginger juice was 0.5 % ; the amount of complex gum and calcium lactate were 0.01% and 0. 017%, respectively; the refractometer brix of the beverage was 8.0 °Bx; the pH was 4.50; the amount of SO2 is 10 mg/kg; canning at 85℃ -90℃ and sterilizing at 100℃ for 45min. The physicochemical indexes and mineral elements of the beverage were also determined.

关 键 词：姜汁 椰子水 饮料 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]