红肉蜜柚果粒果汁复合饮料的生产工艺研究  

Study on Debittering of Red Flesh Pomelo Peel by Enzyme and Process of Preserved Pomelo Peel

作　　者：陈雪梅[1,2] 张映斌[2] 曹诗诗 

机构地区：[1]龙岩学院生命科学学院,福建龙岩364012 [2]龙岩学院闽西食品研究所,福建龙岩364012

出　　处：《福建师大福清分校学报》2014年第5期53-59,共7页Journal of Fuqing Branch of Fujian Normal University

基　　金：龙岩学院校立服务海西项目(JB12200)

摘　　要：探讨了红肉蜜柚果粒果汁复合饮料生产中的果肉取汁方法、果汁饮料的调配、果粒添加量和悬浮稳定性等问题。结果表明:采用由果胶酶和纤维素酶组成的复合酶处理法的出汁率最高,可达87.8%;正交实验调配果汁饮料结果为:原果汁30%,白砂糖8%,柠檬酸0.2%,胭脂红2mg/kg;当果粒添加量为15%,并用0.1%CMC和0.3%琼脂能使果粒均匀悬浮,为开发生产"果粒柚"饮料提供参考。The debittering of red flesh pomelo peel by enzyme and the harding and candied technique of processing preserved pomelo peel were discussed. The results showed that when red flesh pomelo peel was debittering on these conditions as 0.3%naringinase, 60.C, pH4.0 for 60min, the removing of naringin was 79.5%. Using the debittering red flesh pomelo peel as materials, when they were steeping in 0.3%calcium chloride for 1h, the harding result was better. Among five candied methods, candied in vacuum was better. The final product was good in color, flavor, taste and appearance.

关 键 词：红肉蜜柚 果粒果汁复合饮料 出汁率 调配 悬浮稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]