鲜枣汁加工工艺研究  

Research on Processing Technology of Fresh Jujube Beverage

作　　者：冀晓龙[1] 杜丽娟[1] 田汉英[1] 张小宁 郑超 王敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]杨凌赛德有机果蔬科技有限公司,陕西杨凌712100

出　　处：《食品研究与开发》2014年第4期49-52,共4页Food Research and Development

基　　金：国家科技支撑计划(2011BAD29B04);陕西省科技统筹创新工程(2011KTCL02-02)

摘　　要：以陕北鲜枣为主要原料研制鲜枣汁饮料,对生产工艺中酶解条件进行正交试验研究,综合理化分析并确定鲜枣汁生产工艺中最佳加酶量:果浆酶加入量80 mL/t、淀粉酶加入量100 mL/t、果胶酶加入量120 mL/t,可研制出风味独特、具有鲜枣特有滋味和香气、营养丰富的纯天然绿色饮品。The essay mainly intends to make a study on the processing technology of fresh jujube beverage made out of fresh jujube. The enzyme hydrolysis conditions on physical and chemical properties of fresh jujube beverage are investigated. The results shows that the optimum is an pectinex enzyme dosage of 80 mL/t, an amylase enzyme dosage of 100 mL/t and an pectinase enzyme dosage of 120 mL/t. This drink has moderate sweet and sour, has flavor and color of fresh jujube, is nutrition and health care beverage.

关 键 词：鲜枣 酶解 果汁 加工工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]