混浊型斯里兰卡橄榄汁饮料制备的关键技术  

Critical Processing Technologies of the Cloudy Sililanka Olive Juice Soft Drink

作　　者：倪燕[1] 吴月仙 韦娜[3] 钟秋平[3,4] 

机构地区：[1]海南省农垦中心测试站,海南海口570206 [2]海南省质检所,海南海口570203 [3]海南大学食品学院,海南海口570228 [4]海南亿宝橄榄产业有限公司,海南海口570125

出　　处：《安徽农业科学》2010年第19期10235-10236,10410,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究混浊型斯里兰卡橄榄汁饮料制备的关键技术。[方法]利用果胶酶水解法提高果汁的出汁率;利用FH9和黄原胶复配提高产品的稳定性。[结果]果胶酶在温度为45℃,pH值为3.5～4.5,用量为0.020%,酶解时间为2.0h,料水比为1∶3时出汁率最高;FH9和黄原胶的用量分别为0.30%和0.100%时复配,产品的口感和稳定性最好。[结论]试验得出的方法可提高橄榄的出汁率并改善产品的稳定性能。[Objective] The aim was to study critical processing technologies of the cloudy Sililanka olive juice soft drink.[Method] The olive juice yield was increased by using pectinase,and the stability was also increased by CMC-Na（FH9）combination with xanthan gum.[Result] The results showed that the highest juice yield was obtained at 45°C under pH value 3.5-4.5 with 0.020% pectinase and 1∶3 ratio of olive to water.The satisfactory stability could be obtained by adding the stabilizers 0.30% CMC-Na（FH9）combination with 0.100% xanthan gum.[Conclusion] This method could be used to increase olive juice yield and improve its stability.

关 键 词：斯里兰卡橄榄汁 果胶酶 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]