桑椹澄清果汁饮料的工艺研究  

Study on Process Technology of Mulberry Fruit Juice Clarification

作　　者：陈祖满 

机构地区：[1]宁波天宫庄园果汁果酒有限公司

出　　处：《食品与发酵工业》2010年第9期193-196,共4页Food and Fermentation Industries

基　　金：科技部重点星火计划项目<果桑高效栽培和深加工技术集成与应用>(2007EA01001)

摘　　要：以"大十"桑果为原料,加工成果汁饮品。通过一系列单因素和正交试验,确定了澄清桑椹果汁饮料生产的配方和工艺条件。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;澄清型桑果汁饮料配方为原果汁含量50%,糖酸比20∶1,加糖量7.0%;最佳杀菌条件,95～100℃常压下10min,保质期可达12个月。In this experiment, the ＂big ten＂ mulberry fruit was used to develop a functional nutrition drink by scientific method. Through a series of single factor and orthogonal test, the best formulation and process conditions were selected. The results showed that： the best clarification condition was ： mulberry juice with 0.20 mL/L pectinase ＋ 0.2% fast clarification agents ; the best formula of the juice was： 50% of the original fruit juice content, sugar acid ratio of 20： 1, sugar content 7.0% ; the best sterilization conditions was ：95 - 100 ℃ under normal pressure for 10 minutes. The shelf life was up to 12 months.

关 键 词：桑椹 澄清果汁 加工工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]