沙棘饮料工艺研究  

Study on process technology of seabuckthorn beverages

作　　者：敬思群[1] 王德萍[1] 陈琦[2] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046 [2]江苏科技大学生物与环境工程学院,镇江212018

出　　处：《食品工程》2010年第1期27-30,共4页Food Engineering

摘　　要：以沙棘为主要原料,经调配、均质、杀菌等工序加工制成复合饮料。通过单因素、正交实验对产品风味、稳定性进行了研究。结果表明:原料配比(体积比)为沙棘浆∶桃浆∶水=3∶7∶90;质量分数70%糖浆的体积分数为6%,0.5g/L甜蜜素溶液的体积分数为5%,500g/L柠檬酸的体积分数为0.18%;最适稳定剂配方(以质量分数计)为单甘脂0.05%,蔗糖酯0.1%,黄原胶0.15%。A compound beverages was obtained by pro- cess of blending, homogenization, sterilization. Flavor and stability of seabuckthorn beverages were studied in this paper through single-factor and orthogonal experi- ments. The results showed that the ratio of raw materials of this product （slurry with water）is：seabuckthorn ： peach pulp ： water = 3 ： 7 ： 90;the volume fraction of syrup （mass fraction 70% ）is 6% ,the volume fraction of sodium cyclamate（0.5g / L）is 5 %, the volume fraction of citric acid （500 g / L） is 0.18% ;the optimum formula of stabilizer was glycerel monostearte 0.05 %, sucrose ester 0.1% ,xanthan gum 0.15% .

关 键 词：沙棘饮料 稳定性 风味 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]