菠萝果汁产品配方的研发  

The Development of Product Formulation for Pineapple Juice

作　　者：刘颖平 李娜[3] 王睿 郑苗苗[3] 邓红[3] 

机构地区：[1]天水长城果汁集团有限公司,甘肃天水741024 [2]甘肃苹果汁加工工程技术研究中心,甘肃天水741024 [3]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（创新版）（中）》2014年第11期31-35,共5页Farm Products Processing

基　　金：甘肃省科技计划项目(1009NTGE032);农业部产业体系项目(CARS-28)

摘　　要：以浓缩菠萝汁为主要原料研发菠萝果汁产品的配方。以产品感官评价为指标,浓缩菠萝汁与水按1∶6混合复原成纯菠萝果汁后通过添加果糖、稳定剂等进行试验来确定产品配方。结果表明,用酸度2.66%,可溶性固形物含量60°Brix的浓缩菠萝汁,添加果糖(65°Brix)0.637%,菠萝香精0.05%和复合稳定剂0.15%(果胶∶CMC为2∶3)时该果汁产品酸甜适口,颜色呈黄色,稳定效果最佳,具有菠萝香气,符合人们对天然菠萝果汁产品的要求。The product formulation of pure pineapple juice is developed using concentrate pineapple juice as the main raw material. Firstly concentrated pineapple juice is mixed with 6 times water to reduction,then citric acid,stabilizer is adding into this juice solution. The product formulation of pure pineapple juice is determined through single factor test. Experimental results show that：the use of concentrated pineapple juice（acidity is 2.66%,soluble solids content of 60 °Brix） to add fructose（65 °Brix） 0.637%,fragrance of pineapple 0.05% and compound stabilizers 0.15%（include pectin 0.06%,sodium carboxymethyl cellulose 0.09%） to form the product. The 100% pure pineapple juice product shows the best stability with pineapple aroma,color yellow,sweet and sour taste. It also meets the people＇s beverage requirements of natural pineapple fruit juice.

关 键 词：菠萝汁 产品 稳定性 配方 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]