果肉型蓝莓饮料的研制  

Study on Fruit Pulp Vaccinium uliginosurm Beverage

作　　者：包怡红[1] 王文琼[1] 

机构地区：[1]东北林业大学林学院,哈尔滨150040

出　　处：《中国林副特产》2011年第5期32-35,共4页Forest By-product and Speciality in China

基　　金：哈尔滨市科委重大攻关项目(2008AA6AN087)资助

摘　　要：以蓝莓为主要原料,甜味剂、酸味剂,稳定剂等为辅料,采用正交实验设计,确定果肉型蓝莓饮料的最佳配比。实验结果表明,果肉型蓝莓饮料的最佳配方为:果汁200mL;糖度10Brix%;柠檬酸0.06%;苹果酸0.06%;CMC-Na0.20%、黄原胶0.06%、卡拉胶0.06%;均质压力:25MPa;杀菌条件:90～100℃,10min。最终产品口感细腻,质地均匀,具有天然蓝莓特有的香气,酸甜可口,适合各类人群。A process of fruit pulp Vaccinium uliginosurm beverage which used blueberry as the main raw material and took acid, sugar and stabilizer forminor materials was studied. The optimum proportions of fruit pulp Vaccinium uliginosurm beverage, sugar,, acid and stabilizers were determined by through orthogonal test design and sensory evaluation. The results showed that the best taste was a combination of 200mLVaccinium uliginosurm juice, sugar 10% Brix, 0. 06%citric acid, 0.06%malic acid, 0. 20% CMCNa, 0.06% Xanthan gum, 0.06%carrageenan. Homogenous press,25 MPa. Sterilization condition, 90-100o^C, 10rain. The final product has a good sensory and taste sour, and suits each kind of crowd.

关 键 词：蓝莓 果肉饮料 配方 

分 类 号：S663.2[农业科学—果树学]