蒲菜汁饮料生产工艺研究  

Study on Production Technology of Typha latifolia L. Juice Beverage

作　　者：董静[1] 杨用钊[2] 周美玲[1] 

机构地区：[1]江苏财经职业技术学院,江苏淮安223003 [2]淮安市农产品质量检验测试中心,江苏淮安223001

出　　处：《安徽农业科学》2011年第19期11947-11949,共3页Journal of Anhui Agricultural Sciences

基　　金：江苏财经职业技术学院课题

摘　　要：[目的]研究蒲菜鲜汁加工成新型绿色保健饮料的最佳工艺。[方法]通过单因素和正交试验,研究蒲菜汁饮料的最佳配方和工艺条件。[结果]最佳配方为:料液比15%,蔗糖4%、柠檬酸0.09%、明胶0.10%。混合物料经20MPa均质,90～100℃杀菌10min,最终获得乳白色、无沉淀、口感佳、具有浓郁蒲菜香气的饮料。通过感官指标、理化指标、微生物指标进行检测得到合格的蒲菜汁饮料,保存期可达6个月以上。[结论]该工艺条件下生产的蒲菜汁饮料口感好、营养丰富、稳定性强。[ Objective ] The aim was to study production technology of Typha latifolia L. juice beverage. [ Method] A new green-health bev- erage was made from fresh juice of Typha latifolia L. Through single-factor and orthogonal experiments, the optimum formula and processing conditions for the T）pha latifolia L. juice beverage were investigated. [ Result ] The result showed that the optimum formula ： typha juice 15%, sucrose 4% , citric acid 0.09% , gelatin 0.10%. The mixtures passed 20MPa homogenous pressure, 90 -100 ℃ sterilization for 10 rain, uhimately beverage with white, non-precipitation, the best taste, rich aroma of the typha was obtained. The beverage passed sensory e- valuation and physicochemical and microbiological detections. Storage period was up to 6 months. [ Conclusion ] Typha latifolia L. Juice Bev- erage was non-precipitation, the best taste,and rich in nutrition.

关 键 词：蒲菜 饮料 配方 生产工艺 

分 类 号：S37[农业科学—农产品加工]