高稳定性番石榴果汁饮料的研制  

Study on development of guava beverage with high stability

作　　者：张丽华[1] 金苏英[1] 刘小杰[1] 

机构地区：[1]杭州娃哈哈集团有限公司研发中心

出　　处：《中国食品工业》2012年第1期67-69,共3页China Food Industry

摘　　要：近年来番石榴果汁受到消费者的欢迎，但生产过程中存在果肉沉淀、果汁氧化褐变及稳定性差等问题。本研究通过对果汁原料的控制及不同胶体复配稳定体系的构建，基本解决了番石榴果汁产品在货架期内的沉淀问题；通过采用维生素C结合天然抗氧化剂的复合使用，有效地减少了浅色系番石榴果汁产品在货架期内色泽褐变和口味氧化问题。In recent years, guava juice is well-accepted by consumers. However, major challenges in manufacturing process are precipitation, juice browning and oxidation stability. In this study, by the controlling the source of fruit juice and constructing the stable system with mixed colloids, we solved the problem in precipitation during shelf-life period. Meanwhile, by combination of natural antioxidants and vitamin C, we also solved the problems of color browning and taste due to the oxidation during shelf-life period.

关 键 词：番石榴 稳定体系 抗氧化 迷迭香提取物 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]