粒粒橙汁饮料生产工艺  

作　　者：方修贵 郑益清 蔡爱勤 祝慕韩 金合春 

机构地区：[1]浙江省科学院柑桔研究所,黄岩318020 [2]台州市白云峰食品添加剂有限公司

出　　处：《食品工业科技》2000年第2期37-38,共2页Science and Technology of Food Industry

摘　　要：阐述了粒粒橙汁生产工艺中存在的主要问题,就悬浮剂的选择、悬浮剂的酸热降解、析水现象及运输沉降的原因及对策作了讨论,提出粒粒橙汁合理的工艺路线应是:热化胶,冷配料,后酸化,限时杀菌及适时均粒。The main defects in the technological process of citrus sacs drink were discribed in this paper.Selecting the suspensioned agents,its resolving by hot and acid,water separting and sace subsiding by transport were all disscussed.The rational technological process was:hot dissolving the suspensioned agent,cold burdening,late aciding,limited sterilizing and rocking sacs in good time.

关 键 词：粒粒橙汁 悬浮型 生产工艺 悬浮剂 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]