胡柚全果饮品加工工艺和保质期研究  

Research on processing technology and shelf-life of Changshan-huyou whole fruit drinks

作　　者：邢建荣[1] 程绍南[1] 夏其乐[1] 陈剑兵[1] 陆胜民[1] 

机构地区：[1]浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021

出　　处：《浙江农业学报》2014年第5期1331-1335,共5页Acta Agriculturae Zhejiangensis

基　　金：公益性行业(农业)科研专项经费资助(201303076-05);国家现代农业(柑橘)产业技术体系专项经费(MATS)

摘　　要：以常山胡柚残次果为原料,对胡柚全果饮品加工工艺和保质期进行研究。结果表明,胡柚全果饮品最佳配方为:蜂蜜15%,增稠剂0.2%,胡柚果实45%,白砂糖40%。保质期的快速测定(ASLT)表明产品保质期超过18个月。EVOH高阻隔多层软包装适用于胡柚全果饮品,维生素C对胡柚全果饮品有较好的防褐变的作用。Using inferior fresh fruits of Changshan-huyou（ Citrus changshan-huyou Y. B. Chang） as raw material,the processing technology and shelf-life of whole fruit drinks were studied. It was shown that the optimized formulation for the drink was as follows： 15% honey,0. 2% thickening agent,45% fruit and 40% sugar. The accelerated shelf-life test（ASLT） determined that the shelf-life of the product was over 18 months. The EVOH high barrier multi-layer flexible packaging was well suited with the whole fruit drink,and addition of vitamin C to the product benefited for the anti-browning of the whole fruit drink.

关 键 词：胡柚 全果饮品 产品配方 保质期 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]