苹果梨澄清饮料加工工艺  

Development of Clarified Pingguoli Beverage

作　　者：张先[1] 杜鑫[1] 韩苗苗[1] 李范洙[1] 

机构地区：[1]延边大学农学院食品科学系,吉林龙井133400

出　　处：《食品研究与开发》2011年第2期79-82,共4页Food Research and Development

摘　　要：为开发苹果梨加工产品,提高苹果梨利用率和附加值,以苹果梨为主要原料,利用正交实验设计和感官评价方法,对苹果梨澄清饮料的加工工艺进行。结果表明:利用酶解和明胶-单宁法相结合的方法可使苹果梨汁澄清透明,其透光率可达98%以上。苹果梨澄清饮料最佳配方为:果汁添加量20%,蔗糖8%,葡萄糖3%,柠檬酸0.04%,苹果酸0.08%,产品清澈透明,酸甜适口,果香味突出。In order to improve utilization and enhance value of Pingguoli, the processing technology of clarified Pingguoli beverage was studied by the orthogonal experiment design and sensor）, evaluation. The results showed that transmittance of Pingguoli juice with gelatin-tannic method after enzymatic hydrolysis can reached 98%. The best formula of the clarified Pingguoli bevarage was that Pingguoli juice was added 20 %, and the addition of sucrose,glucose, citric acid and malic acid were 8 %, 3 %, 0.04 %, 0.08 % respectively. The production was clear and the flavour was proper especially the fruity was well.

关 键 词：苹果梨 澄清饮料 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]