鲜灵武长枣混浊汁饮料生产工艺及稳定性的研究  

Production technology and stability of fresh cloudy Lingwu long jujube juice

作　　者：刘慧燕[1] 方海田[1] 贺晓光[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《食品科技》2012年第12期82-85,共4页Food Science and Technology

摘　　要：以新鲜宁夏灵武长枣为原料,获得鲜枣混浊汁的最佳取汁工艺条件,枣汁饮料的最佳配比及稳定性控制点。鲜枣混浊汁生产的最佳工艺条件为:料水比1:1.5、果胶酶的添加量0.25%、酶解温度50℃、酶解时间4h,此条件下长枣汁中可溶性固形物含量为25.3%。长枣混浊汁饮料最佳配比为:原枣汁50%,混合糖(白砂糖:果葡糖浆1:4)4%,混合有机酸(柠檬酸:苹果酸1:1)0.3%;再添加0.1%CMC和0.05%琼脂或0.1%CMC和0.1%黄原胶组合,均可得到枣香浓郁、酸甜爽口、自然色、无分层现象、均匀一致、流动性好、无异味的鲜枣混浊汁饮料。Lingwu long jujube of Ningxia as raw materials, the optimal process conditions of fresh cloudy Lingwu long jujube juice, the best ratio of jujube juice and stability of the control points were determined. Cloudy jujube juice optimum conditions for production： feed-water ratio 1：1.5, 0.25% pectinase dosage, reaction temperature 50 ℃, hydrolysis time of 4 h. Under these conditions long jujube juice soluble solids content of 25.3%. Best ratio of cloudy long jujube juice： 50% of the original date juice, mixed sugar （white sugar：fructose syrup 1：4） 4%, mixed organic acids （citric acid： malic acid 1：1） 0.3%. Add 0.1% CMC and 0.05% agar or 0.1% CMC and 0.1% xanthan gum combination. Fragrant, sweet and sour refreshing, natural color, no stratification, the uniform, good mobility, no odor, fresh cloudy jujube juice was made.

关 键 词：灵武长枣 鲜枣混浊汁 生产工艺 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]