樱桃汁饮料加工工艺的研究  

Study on the Processing Technology of Cherry Juice Beverage

作　　者：黄国清[1] 肖军霞[1] 孙兴丽[1] 高雪[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品研究与开发》2013年第5期51-54,共4页Food Research and Development

基　　金：青岛农业大学高层次人才启动金(630630)

摘　　要：为探讨樱桃果汁饮料的加工工艺,以樱桃果为试材,研究了热处理和果胶酶处理对樱桃出汁率及汁液品质的影响,同时对果汁进行感官评定,优选出最佳料液配比。结果表明:热烫处理提高了樱桃出汁率,改善了樱桃汁的品质;果胶酶对出汁率影响显著,当果胶酶用量0.10%、处理温度为50℃、处理时间为60min时樱桃出汁率最高,可达71.2%;樱桃汁:白砂糖:蒸馏水调配为50:8:42时,果汁色泽鲜红,具有樱桃果香,口味酸甜适口。The effects of heat and pectinase treatment on cherry juice yield and juice quality were explored and the optimum cherry juice beverage formulation was investigated by sensory evaluation. The results showed that heat treatment increased the yield of cherry juice and improved the cherry juice quality and pectinase treatment significantly affected the juice yield. The optimum cherry juice extraction conditions were pectinase dosage 0.10 % in 50℃ for 60 min. Under these conditions, the cherry juice yield reached 71.2%. The optimum formula of cheery juice beverage was cherry juice 50%, sucrose 8%, and water 42%. The beverage was in bright red and has the taste of sweet and sour with the characteristic flavor of cherry.

关 键 词：樱桃 果胶酶 出汁率 透光率 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]