青橄榄汁饮料工艺的研究  

The Process of Green Olive Juice Drink

作　　者：刘岩[1] 苏新国[1] 黄国平[1] 黄聪花[1] 余丹萍[1] 钟彩云[1] 

机构地区：[1]广东食品药品职业学院食品学院,广州510520

出　　处：《食品工业》2013年第9期37-39,共3页The Food Industry

摘　　要：成熟的橄榄肉质紧密,不易提汁,传统榨汁工艺速度慢,生产效率低,原汁氧化严重。研究采用加温萃取提汁法,工艺简洁便于产业化,并能有效保留橄榄原有风味。结果表明:采用料水比1︰5(g/mL),温度50℃,时间2 h时萃取条件最佳;通过调节果汁糖酸比,可获得色,香,味俱佳的橄榄汁饮料。It is difficult to extract ripe olive juice because the fleshy is closed, and traditional process is slow and inefficient, oxidation is also severe. The study applied heating extraction juice method; the process was simple and easy to be industrialized. The result showed that the best extractive conditions： the ratio of material to water was 1 ： 5 （g/mL）, temperature 50 ℃ and time 2 h. Adjust the ratio of sugar and acid of juice and receive the perfect juice.

关 键 词：橄榄汁 萃取 调配 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]