营养型宣木瓜果汁加工过程中的关键工艺  

Study on the key technology of Chaenomeles speciosa juice

作　　者：伍亚华[1] 孟苗[1] 赵永春[1] 刘佳豪[1] 方国庆[1] 张顺[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《食品与发酵工业》2014年第1期222-225,共4页Food and Fermentation Industries

基　　金：安徽省高等学校省级自然科学研究项目(kj2013Z200);蚌埠学院2013年度教师指导学生参与教师科研项目(2013xsky15)

摘　　要：以宣木瓜鲜果为原料加工果汁,以明胶为吸附剂脱除果汁中的单宁,以益寿糖为甜味剂,抗坏血酸为护色剂,β-环糊精为掩味剂,对果汁进行调配,并采用模糊综合评判法对果汁进行感官质量综合评判。结果表明:对100 mL液固比为10∶1(mL∶g)的宣木瓜果汁而,用10 mL质量分数为1.5%的明胶溶液35℃条件下吸附处理30 min,可明显降低体系中单宁酸的含量;用质量分数为20%的益寿糖、0.075%的抗坏血酸、0.007 5%的β-环糊精对果汁进行调配,效果好,感官评价优。The juice was processed using Chaenomeles speciosa S as material,gelatin was used as adsorbent to adsorb tannic acid.Isomalt was used as sweetener,ascorbic acid was the color-preserving reagent,and β- cyclodextrin was used for deodorant.The sensory evaluation of the juice were analyzed by fuzzy mathematics.Then the optimal technology was investigated.The results showed that for 100mL juice,solid liquid ratio was 10∶11（ mL∶g）,tannic levels were significantly decreased with 10mL 1.5% gelatin at 15℃ temperature for 40 minutes.The optimum technological conditions of mixture were： Isomalt 20%,ascorbic acid 0.075%,β-cyclodextrin 0.0075%.Fuzzy mathematics sensory evaluation of the juice was also very good.

关 键 词：宣木瓜 果汁 加工工艺 感官评价 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]