纯果肉型枇杷饮料的研制  

The Development of Natural Loquat Beverage

作　　者：林晶晶[1] 李娟[1] 林向阳[1] 张宏[1] 黎金清[1] 李雁晖[1] 林梅西 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]福建闽中有机食品有限公司,福建莆田351100

出　　处：《农产品加工（下）》2009年第12期35-37,41,共4页Farm Products Processing

基　　金：横向课题项目(FZ200802)

摘　　要：以新鲜枇杷为原料，经二次超高压处理，不添加任何食品乳化稳定剂，依靠高压处理后形成的稳定体系，研制出具有营养、健康、保健作用的纯天然果肉混合型枇杷饮料。以感官评价为指标，采用L9（3^4）正交试验，得出最优工艺条件为：果肉与水的质量比为1：1，糖酸比为100，固形物含量为10％～11％，制得的产品酸甜适合，色泽鲜亮，口感爽滑。Loquat beverage with the role of nutrition, health and wellness was developed by fresh loquat which has been processed by twice super-high-pressure. Based on the stable system formed by high-pressure treatment, and there was no needs to add food emulsification stabilizer. The sensory evaluation scores as an index and optimum conditions were obtained by orthogonal experiment as follows： the ratio of pulp and water was 1 ： 1, the ratio of sugar and acid was 100, the content of solid was 10%-11% ; under the optimum condition, products was suitable in sweet and sour, the color of product was hright, the texture of product was smoothness.

关 键 词：超高压均质 枇杷饮料 果肉型 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]