小白杏汁饮料的开发及其生产工艺研究  

Study on development of and production process for a little apricot juice drink

作　　者：胡广洲 

机构地区：[1]浙江森王食品有限公司,浙江义乌322000

出　　处：《饮料工业》2010年第11期8-11,共4页Beverage Industry

摘　　要：采用中国小白杏之乡——新疆轮台县有机、无公害小白杏基地生产的小白杏鲜果为原料,经破碎、打浆、调配、均质、灌装、杀菌等工艺处理,制成一种具有营养保健功能的含果肉微粒的小白杏汁饮料。通过一系列单因素试验和正交试验,确定了该饮料的最佳配方为:小白杏原汁40%、糖酸比27:1、白砂糖6%、复合稳定剂0.1%。最佳杀菌工艺条件:95℃常压条件下杀菌15min。Fresh little apricot from Luntai County, Xinjiang （land of non-polluted organic little apricot） was used as the raw material to give a little apricot juice drink containing pulp particles with nourishing and healthcare functions, through crushing, beating, formulation, homogenization, filling and sterilization. Through a series of single-factor and orthogonal tests, the optimum formula of the drink was determined as raw little apricot juice 40%, sugar ： acid = 27 ： 1, sugar 6% and composite stabilizer 0.1%, and the optimal sterilization conditions as 95℃, 15 min and normal pressure.

关 键 词：小白杏汁 果肉微粒 饮料开发 生产工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]