五味子果汁饮料的研制  

Research of Schisandra chinensis(Turcz.) Baill Juice Beverage

作　　者：刘长姣[1,2] 于徊萍[1] 袁术[1] 余平[1] 张守勤[2] 

机构地区：[1]吉林工商学院吉林省粮油食品深加工重点实验室,吉林长春130062 [2]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《安徽农业科学》2011年第29期18253-18255,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(30472135)

摘　　要：[目的]研制具有五味子特色口味的果汁饮料。[方法]以五味子浆果果汁为原料,应用常温浸提法、絮凝澄清技术和超高压技术制备五味子果汁饮料。[结果]确定了五味子果汁的澄清条件:絮凝剂为壳聚糖,添加量为0.05 g/L,处理时间为4.0 h。在该条件下,五味子果汁的透光率达99.99%,pH为2.82,总酚含量为0.232 mg/ml。储存试验证明,五味子果汁饮料经澄清处理,饮料的稳定性优于原始饮料。[结论]应用常温浸提技术、絮凝澄清技术和超高压技术可以生产出具有五味子特色的果汁饮料。[Objective] The aim was to study S.chinensis flavored juice beverage.[Method] S.chinensis juice was chosen as the raw materials and the room temperature extraction,flocculant purification,ultrahigh pressure techniques were used to produce S.chinensis juice beverage.[Result] The effects of chitosan and gelatin on clarification of juice were detected respectively.The beverage clarification conditions were： chitosan as clarifying agent,the dose of 0.05 g/L,the processing time of 4.0 h.The clarified juice beverage＇ s transmittance was 99.99%,pH was 2.82,total phenol content was 0.232 mg/ml.Store experiment showed that the stability of clarified juice beverage was better than the control beverage.[Conclusion] The S.chinensis flavored juice beverage could be produced by leaching at room temperature,flocculant purification and ultrahigh pressure technique.

关 键 词：果汁饮料 五味子 絮凝澄清技术 超高压技术 常温浸提法 

分 类 号：TS201.1[轻工技术与工程—食品科学]