儿童果汁型饮料的生产工艺及稳定性研究  

The Research on Processing Techniques and Stability of Kids Syrup

作　　者：查恩辉[1] 李兴霞 李娜 高慎阳[4] 

机构地区：[1]辽宁医学院食品科学与工程学院重点实验室,辽宁锦州121001 [2]烟台工程职业技术学院,山东烟台264006 [3]大连市食品质量监测中心,辽宁大连116000 [4]辽宁医学院畜牧兽医学院,辽宁锦州121001

出　　处：《中国农学通报》2011年第7期483-486,共4页Chinese Agricultural Science Bulletin

摘　　要：为了开发一种能够满足儿童营养需求的果汁型饮料,以经过认证的有机果汁为主要原料,采用单因素实验和正交实验对儿童果汁型饮料配方、生产工艺及其稳定性进行了研究。结果发现最优成分配比为苹果浓缩汁12%、梨浓缩汁2%、葡萄浓缩汁2%、白砂糖2%、蜂蜜1%、柠檬酸0.1%、葡萄糖酸钙23g/kg、牛磺酸300mg/kg、维生素C300mg/kg、L-肉毒碱40mg/kg、耐酸CMC0.15%,黄原胶0.04%,果胶0.04%,海藻酸钠0.04%。因此建立了一种安全、有效制备儿童果汁饮料的生产工艺,所生产的饮料以5000r/min的转速离心30min沉淀率为2.45%,外观呈现淡黄色、香气浓郁、酸甜适中、清亮透明。To develop a kind of new kids syrup,of which meets the nutritional needs of children.The processing techniques and stability of kids syrup which authenticated organic syrup as primary raw material were researched in this paper,through single factor experiment and orthogonal design experiment.The optimal ingredient rates of the beverage product showed as follows： concentrated apple juice 12%,pear juice 2% and grape juice 2% as well as sugar 2%,honey 1%,citric acid 0.1%,calcium lactate 2.3%,taurine 300 mg/kg,vitamin C 300 mg/kg,L-carnitine 40 mg/kg,acidproof CMC 0.15% ,xanthan gum 0.04% ,pectin 0.04% ,sodium alga acid 0.04% .Established a safe and effective preparation of children＇s juice drink processing technique,precipitation rate of the end-product is 2.45% （5000 r/min ,30 min ）,and it looks limpid with faint yellow,smells aromatic,tastes sweet and sour.

关 键 词：儿童果汁饮料 生产工艺 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]