桑椹澄清果汁饮料的工艺研究  

Study on technology of a clear mulberry juice drink

作　　者：陈祖满 

机构地区：[1]宁波天宫庄园果汁果酒有限公司,浙江宁波315104

出　　处：《饮料工业》2010年第8期30-33,共4页Beverage Industry

摘　　要：以"大十"桑椹为原料,经科学调配制成一种具有营养保健功能的桑椹澄清果汁饮料。通过一系列单因素试验和正交试验,确定了该饮料生产的最佳配方和工艺条件。结果表明:桑果汁采用0.20ml/L果胶酶+0.2%快速澄清剂进行复合澄清,效果最佳;澄清型桑椹果汁饮料最佳配方为:原果汁含量50%、糖酸比20∶1、加糖量7.0%;最佳杀菌条件为:95～100℃常压条件下杀菌10min,保质期可达12个月。The ＂Big Ten＂mulberry fruit was used as the main raw material to give a clear juice drink with nourishing and healthcare functions,through scientific formulation.By a series of single-factor and orthogonal tests,the optimum formula and technology of the drink were determined.The results showed that mulberry juice was best clarified by 0.20 ml/L pectinase ＋ 0.2% fast clarifying agent;that the optimum formula of the drink was as follows： raw mulberry juice 50%,sugar ： acid = 20 ： 1 and sugar 7.0%;and that the drink sterilized at 95-100 ℃ and normal pressure for 10 min had a shelf life of up to 12 months.

关 键 词：桑椹 澄清果汁 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]