苹果-刺梨混合果汁饮料浑浊稳定性控制  

Study on the compound juice beverage turbid stability of apple and Rose roxburghii tratt

作　　者：赵光远[1] 梁晓童 任莹莹[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《郑州轻工业学院学报（自然科学版）》2014年第3期17-20,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：河南省科技攻关计划项目(082102110010)

摘　　要：研究了苹果-刺梨混合果汁饮料生产工艺中的均质条件和稳定剂对其稳定性的影响.结果表明,在果汁含量20%,甜味剂含量12 g/100 mL,酸味剂含量0.5 g/100 mL时,添加0.05%果胶,0.05%CMC,0.15%黄原胶构成的复合稳定剂可以达到较理想的稳定效果.同时在均质压力25 MPa,均质温度60℃的条件下进行1次均质,90℃的水浴中杀菌10 min,得到的混合汁饮料具有苹果和刺梨独特的风味和色泽,饮料质地均匀,口感爽滑.The processing technology of a compound beverage using apple and Rose roxburghii tratt juices was studied.The influences of some stabilizers on the stability of this beverage were also investigated.The results showed that the optimum formula were as follows：fruit juice 20%,sweetener 1 2 g/1 00 mL,citric acid 0.5 g/1 00 mL.The compound stabilizer was composed of 0.05% pectin,0.05% CMC,0.1 5% xan-than gum.In this way,the stabilizer may achieve better stabilizing effect.Meanwhile under the conditions of homogeneous pressure 25 MPa,temperature 60 ℃,sterilized at water bath of 90 ℃ for 1 0 min,the com-pound beverage had smooth taste,even texture,nice flavors and colors of apple and Rose roxburghii tratt.

关 键 词：苹果 刺梨 混合果汁饮料 正交试验 浑浊稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]