香橙果汁产品配方的研发  

The development of product formulation for orange juice

作　　者：李娜[1] 刘颖平 尤毅娜 王睿 邓红[1] 孟永宏[1] 郭玉蓉[1] 

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

出　　处：《食品科技》2015年第1期117-121,共5页Food Science and Technology

基　　金：陕师大中央高校科研经费项目(GK261001330);甘肃省科技计划项目(1009NTGE032);农业部苹果体系项目(CARS-28)

摘　　要：研究采用物理方法,在浓缩橙汁中加入浓缩时失去的等量的水,使其复原而成100%橙汁;从原料筛选、糖酸比确定、稳定剂确定、感官鉴评4个方面进行了试验,从而确定了橙汁产品配方。结果如下:用可溶性固形物含量为65 Brix酸度为4.53%的浓缩橙汁为原料,与水按1:7混合还原成橙汁后,添加果糖调节糖酸比为21:1,加入0.225%复配稳定剂(刺槐豆胶:CMC:蔗糖酯为1.5:2:1)和0.04%的鲜橙多香精、0.1%的β-环糊精,制成的橙汁产品颜色为橙黄色,酸甜适口,具有橙子本身的香气,符合人们对果汁饮品的要求。In this study, the same amount of water which was lost in the concentrate processing was added to the concentrated orange juice for the recovery of 100% orange juice using the physical methods. The juice formulation was determined through the four aspects experiment of the raw materials selection, sugar acid ratio determination, stabilizers identification and sensory evaluation. Experimental results show that： using concentrated orange juice（soluble solids content of 65 brix, acidity 4.53%） as raw material and mixing with water（ratio 1：7） to add fructose（regulate sugar to acid ratio 21：1）, fragrance 0.04%, 0.1% β-cyclodextrin, and compound stabilizers 0.225%（locust bean gum：CMC：sucrose ester is 1.5：2：1） to form the product. The 100% pure orange juice product show the best stability with orange aroma, color yellow, sweet and sour taste. It also meets the people＇s beverage requirements of 100% natural fruit juice.

关 键 词：浓缩橙汁 糖酸比 稳定剂 感官鉴评 配方 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]