速冻西瓜汁饮料加工工艺及稳定性的研究  

Processing technology and stability of quick-freeze watermelon juice beverage

作　　者：安百慧[1] 郭成宇[1] 

机构地区：[1]齐齐哈尔大学饮品工程技术校企研发中心,齐齐哈尔161006

出　　处：《食品科技》2013年第4期92-99,共8页Food Science and Technology

摘　　要：以速冻西瓜汁为原料,研究西瓜汁饮料的最佳加工工艺以及能够使其均一稳定的复合稳定剂配方。一方面以沉淀率、黏度、锤度、pH值及感官品评结果为评价指标对西瓜汁饮料的磨浆、均质工艺进行研究,确定其最佳加工工艺参数为:磨浆次数为1次、均质压力20MPa、均质次数为2次、均质温度为45℃。另一方面,通过亲水胶体的单因素实验筛选出对西瓜汁饮料有增效作用的3种单体胶,以这3种胶体为因素,利用L9(34)正交试验得出最佳复合稳定剂配方,即黄原胶0.05%、果胶0.08%、CMC0.1%。Use frozen watermelon juice as raw material,research the best processing technology of the watermelon juice beverage and can make it uniform stability of composite stabilizer formula.On the one hand,research pulping,homogeneous process of watermelon juice beverage with the rate of sedimentation,viscosity,soluble solids content,pH and sensory evaluation for evaluation index.Determine the best processing parameters were：refining frequency is 1,homogeneous pressure is 20 MPa,homogeneous times is 2,homogeneous temperature is 45 ℃.On the other hand,screen out three kinds of monomer colloid that have synergistic effect through the single factor experiment of the hydrophilic colloid.Taking these three kinds of colloid for factors,using L9（34） orthogonal experiment concluded that the best composite stabilizer formula,namely xanthan gum 0.05%,pectin 0.08%,CMC 0.1%.

关 键 词：西瓜 工艺参数 配方 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]