仙人掌山楂饮料的研制  

Making a compound beverage from cactus and haw

作　　者：董文明[1] 付晓萍[1] 焦凌梅[2] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]海南医学院,海南海口571101

出　　处：《饮料工业》2013年第2期24-27,共4页Beverage Industry

摘　　要：以云南仙人掌和山楂为原料,对仙人掌取汁、护色工艺进行优化,以最大程度地保留黄酮类化合物的活性,研制出仙人掌山楂保健饮料。采用正交试验,从饮料的风味、色泽、口感、组织状态以及稳定性5个方面进行综合评价,确定该饮料的最佳工艺配方为:CMC-黄原胶复合稳定剂0.25%、仙人掌山楂汁复合配比5:5、90℃下杀菌20min、白砂糖8%,此时产品质量最佳。Yunnan cactus and haw were used as the raw materials to develop a compound healthcare beverage. The processes of cactus juice extraction and color-keeping were optiminzed for the maximum maintenance of activity of flavonoids, and orthogonal experiments were made for the comprehensive assessment of the beverage in 5 aspects of flavor, color, taste, texture and stability. The optimal formula and technological parameters of the beverage were determined as CMC-xantban gum complex stabilizer 0.25%. cactus juice-haw juice compounding ratio 5 ： 5, sterilization at 90℃ for 20min and sugar 8%. The beverage obtained under these conditions was characterized by the best quality.

关 键 词：云南仙人掌 山楂 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]