浑浊型刺梨果汁饮料配方及其稳定性研究  

Processing and stability of roxburgh rose juice

作　　者：李小鑫[1] 罗昱[1] 梁芳[1] 王晓芸[1] 丁筑红[1] 

机构地区：[1]贵州大学生命科学学院,贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品与发酵工业》2013年第7期216-222,共7页Food and Fermentation Industries

基　　金：毕节-贵州大学专项基金(毕循专合字(2010)ZK008);贵州省重大科技专项(黔科合重大专项字[2013]6006)

摘　　要：采用新鲜的刺梨果汁为主要原料,通过感官评定和正交试验,对浑浊型刺梨果汁组织稳定性及配方进行了研究。优化得到的配方为:浑浊刺梨果汁体积分数30%、蔗糖5g/100 mL、海藻糖1.1g/100 mL、赤藓糖醇0.8 g/100 mL、黄原胶0.12g/100 mL、阿拉伯胶0.16g/100 mL、柠檬酸0.01g/100 mL。A roxburgh rose cloudy juice was developed. THe formula and optimized technology was established by orthogonal experiment and organoleptic evaluation. The optimum technological parameters were determined as follows ： thenamount of roxburgh rose cloudy juice 30% （v/v） , sucrose 5g/100mL, trehalose 1. 1g/100mL, erythritol 0.8g/100mL, xanthan gum 0.12g/100mL, arabic gum 0.16g/100mL, citric acid 0.01g/100mL. The roxburgh rose cloudy juice has abundant nutritions and unique flavor.

关 键 词：刺梨 浑浊型饮料 稳定性 产品配方 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]