超声波对果肉汁饮料的均质效果研究  

Study on the Homogenization Effect of Ultrasonic on Juice Beverage

作　　者：陈春明[1] 周雪婉[1] 方美珊[1] 

机构地区：[1]韩山师范学院化学系,广东潮州521041

出　　处：《广东化工》2011年第8期39-40,共2页Guangdong Chemical Industry

摘　　要：文章探讨超声波的均质作用对水果汁饮料的稳定性的影响,确定超声波均质作用的最佳条件。研究了在不同超声波参数条件下,水果汁饮料相对粘度和沉淀量的变化情况,探讨了超声波均质作用对饮料品质的影响。超声波均质作用的最佳条件为:时间1 h,温度50℃,功率300 W。实验结果为超声波在果肉汁饮料中的应用提供理论依据。The paper mainly dealt with homogenization of supersonic wave, the special focus was placed on the influence of supersonic wave homogenization on stability of.juice beverage, the optimum conditions were determined. Researched the changes of relative viscosity and precipitation of juice beverage under different ultrasonic conditions, and discussed the affect of ultrasonic on the nutrients quality of the beverage. The result showed that the optimum conditions were as follows： time for ultrasonic 1 h, temperature 50 ＂C, power of ultrasonic 300 W. The experimental results provided the basis for the ullrasonic homogenization process of juice beverage.

关 键 词：超声波 均质 水果汁饮料 营养成分 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]