红肉蜜柚果粒饮料的工艺和配方优化  

Technology and Recipe Optimization of the Red Flesh Pomelo Juice Containing Granules

作　　者：陈雪梅[1,2] 黎英[1,2] 卓晓华[1] 

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：《食品研究与开发》2014年第17期48-52,共5页Food Research and Development

基　　金：福建省教育厅B类科技项目(JB12200)

摘　　要：探讨红肉蜜柚果粒饮料生产中的果肉取汁方法、果粒硬化处理、果粒饮料的配方优化。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%;采用0.2%氯化钙溶液对果粒浸泡40min或0.3%氯化钙溶液浸泡30min,果粒饱满有弹性,硬化效果较好;果粒饮料的最佳配方为:原果汁30%,白砂糖8%,柠檬酸0.2%,胭脂红2mg/kg,果粒15%,CMC0.1%,琼脂0.3%,根据此配方生产的红肉蜜柚果粒饮料的感官评价最高。This paper discussed on the method of extracting juice,the granule hardening treatment and the recipe optimization in the production of the red flesh pomelo juice containing granules. The results showed that the juice yield of enzymolysis by Pectinase and Cellulase was the hightest and reached 87.8%. The granules became plump and stretchy after steeping in 0.2%calcium chloride for 40 min or 0.3%calcium chloride for 30min. The optimum recipe of juice containing granules was 30%original juice,8%sugar,0.2%citric acid,2mg/kg carmine 15%granules,0.1%CMC and 0.3%agar. Based on the recipe,the sensory evaluation of the juice containing granules was the best.

关 键 词：红肉蜜柚 果粒饮料 出汁率 硬化 配方优化 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]