木瓜红枣复合饮料的工艺研究  

Studies on precessing technology of papaya and jujube compound beverage

作　　者：李慧芸[1] 翟文俊[2] 王汉屏[1] 

机构地区：[1]陕西教育学院生命科学系,西安710061 [2]陕西教育学院生物工程研究所,西安710061

出　　处：《食品科技》2010年第2期81-83,共3页Food Science and Technology

基　　金：陕西省科技厅经济发展项目(2008k02-11)

摘　　要：以木瓜和红枣为原料,制成复合饮料。结果表明:木瓜红枣复合饮料的最佳工艺配方为复合果汁50%,v(木瓜汁)∶v(枣汁)=3∶2,白砂糖12%,柠檬酸0.15%;最佳稳定剂为明胶0.04%,CMC-Na0.10%,黄原胶0.08%;最佳杀菌条件为温度90℃、时间10min。After juicing of papaya, supplemented by extract of jujube, mixture into compound beverage. The result showed that the optimum recipe of the juice was as follows： 50% compound juice, the ratio of papaya juice to jujube juice was 3∶2 （v/v）, sugar 12%, citric acid 0.15%. The compound stabilizer was composed of 0.04% glutin isinglass, 0.10% CMC-Na, Xanthan 0.08%. The best sterilization condition is at 90 ℃ in 10 min.

关 键 词：光皮木瓜 红枣 复合饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]