台湾茂谷桔橙果汁饮料的研制  

Study on the Production of Murcott Juice Beverage

作　　者：王琦[1] 余亚白[1] 高慧颖[1] 赖呈纯[1] 陈源[1] 谢鸿根[1] 

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003

出　　处：《台湾农业探索》2011年第6期44-46,共3页Taiwan Agricultural Research

基　　金：福建省科技公益类专项(2010R1017-6);福建省财政专项--福建省农科院科技创新团队建设基金(STIF-Y05)

摘　　要：以引进台湾的柑桔新品种茂谷桔橙为原料,对其果汁饮料生产工艺及稳定性进行了研究。结果表明,茂谷桔橙果汁饮料的原料优化配比为茂谷桔橙果汁20%、柠檬酸0.2%、蔗糖5%;加入0.04%黄原胶、0.12%瓜尔胶、0.10%异VC-Na复合稳定剂,并在80℃杀菌25min,可获得较理想的效果。Using Murcott, a new orange variety introdueed from Taiwan, as the material, the processing techniques and stability of Murcott juice beverage were researched. The optimal raw materials formula for the beverage was Murcott juice 20%, citric acid 0.2% and sugar 5%. The combined stabilizer containing 0.04% xanthan gum, 0. 12% guar gum and 0.10% sodium isoaseorbate was added and the mixture was sterilized at 80℃ for 25 minutes.

关 键 词：茂谷桔橙 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]