椪柑果汁型果肉果冻的研制  

Preparation of Pulp Jelly with Ponkan Juice

作　　者：张群 

机构地区：[1]湖南省农产品加工研究所,湖南长沙410125

出　　处：《湖南农业科学》2013年第1期97-100,共4页Hunan Agricultural Sciences

基　　金：国家星火计划(2010GA770012)

摘　　要：以无核椪柑和水晶梨为原料,对椪柑果汁型果肉果冻的生产工艺进行了试验研究,重点探讨了提高椪柑果汁出汁率的酶解法、梨块的护色工艺及主要原辅料的配比。结果表明:采用复合酶制剂处理提高出汁率,最优条件为果胶酶浓度0.06%,纤维素酶:果胶酶=2:1,酶解温度40℃,酶解时间90 min,出汁率可达64.23%。梨块护色,植酸浓度为0.2%,处理时间20 min。椪柑果汁型果肉果冻的最佳配方为果汁含量20%,果肉量6%,总糖14%,总酸0.25%,果冻粉1.0%。The seedless ponkan and the crystal pear were used as raw material to study production technology for pulp jelly with ponkan juice.The enzymatic hydrolysis method which can improve yield of ponkan juice,the color preserving technology and the proportion of each main raw material and auxiliary material were discussed emphasizely.The results showed that the optimal conditions for using compound enzyme preparation to improve juice yielding rate were as followed：pectinose concentration is 0.06%;ratio of cellulose to pectinose is 2∶1;the temperature and time for enzymatic hydrolysis are 40 ℃ and 90 min,respectively.With the optimal conditions,the juice yielding rate can reach 64.23%.When phytic acid concentration is 0.2% and reaction time is 20 min,pear color can be preserved greatly.The best formula for pulp jelly with ponkan juice is 20% ponkan juice,6% pulp,14% total sugar,0.25% total acid and 1% jelly powder.

关 键 词：椪柑 果汁 果肉 果冻 生产工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]