柿子饮料的研制  

Research on beverage of persimmon

作　　者：赵文红[1] 白卫东[1] 钱敏[1] 魏苑[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品科技》2009年第11期58-62,共5页Food Science and Technology

基　　金：广州市科技攻关项目(05AZ204004)

摘　　要：研究了柿子饮料制作过程中护色、稳定性及风味等关键因素,确定其最佳生产工艺。结果表明:在护色方面,采用0.10%的Vc与0.10%的柠檬酸复合做护色剂效果好;在稳定性方面,添加复合稳定剂为:海藻酸钠含量为0.05%、CMC-Na含量为0.05%、瓜尔豆胶含量为0.10%,通过一次胶体磨均质,均质压力为30MPa,温度为65～70℃,均质时间为3～5min,能较好地保持产品稳定性;在风味方面,柿子果浆与水的比例为1∶2,蔗糖添加量为8%,柠檬酸添加量为0.10%,产品风味较好。The factors of color protection, stability and flavor were studied to be sure the best production process. The result showed that： in color protection, it was better to use compound color agent of 0.10% Vc and 0.10% citric acid. In stability, in order to maintain the stability of the product, the compound stabilizer（0.05% sodium alginate, 0.05% CMC-Na, 0.10% guargum） was added under the pressure of 30 MPa off once colloid mill, homogeneous temperture 65-70 ℃, time for 3-5 min. In flavor, the better conditions of the product were： persimmon pulp and water in a ratio of 1：2, 8% sucrose and 0.10% citric acid.

关 键 词：柿子饮料 护色 稳定性 风味 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]