黑莓蓝莓复合浊汁饮料加工技术研究  

Research on the Processing Technology of Compound Cloudy Beverage of Blackberry and Blueberry

作　　者：王金华[1] 王玉[1] 马立志[1] 

机构地区：[1]贵阳学院贵州省果品加工工程技术研究中心,贵州贵阳550005

出　　处：《食品研究与开发》2015年第3期35-38,共4页Food Research and Development

基　　金：贵州省科技项目(黔科合农G字[2011]4001号);贵州省教育厅科技项目(黔教合重大专项[2012]014号);贵阳市科技项目(筑科合同[2012303]5号;筑科合同[2011207]);横向科技项目(贵宝合同[2011-1];贵宝科合[20130315]1号)

摘　　要：对榨汁工艺、饮料配方及稳定性等方面进行综合研究。结果表明:蓝莓、黑莓冻果解冻,蒸汽热烫3 min后采用直压方式进行榨汁,果汁澄清且出汁率高;用纯水在80℃,40 min条件下对果渣进行浸提,浸提液中花色苷含量最高;将浸提液添加到饮料中,能有效地改善饮料的感官品质;饮料的最佳配方为:黑莓原汁20%,蓝莓原汁10%,糖含量8%,CMC0.105%,藻酸丙二醇酯0.613%,黄原胶0.015%,由此配方制得的饮料感官评价最高,稳定性最好。The paper comprehensive study the squeezing technological , formula and the choice of stabilizer of blackberry and blueberry compound cloudy beverage. The resurt showed that after the frozen blackberry and blueberry thawed out, exposed in Steam 3 min,then juiced by using direct pressure,the juice clear and the juice yield higher. The pomace soaked for 40 min in 80 Celsius hot water for 3 minutes ,the content of anthocyanin highest in pomace water extract.Added the pomace water extract to beverage could improve the sensory quality of blackberry and blueberry compound cloudy beverage. The optimum formula were 20 % blackberry juice , 10%blueberry juice, the total soluble sugar content was 8%,0.105%cmc, 0.613%propylene glycol alginate （PGA） and 0.015 % xanthan. This drink won the highest marks in the sensory evaluation and the greatest stability.

关 键 词：黑莓 蓝莓 复合浊汁饮料 研究 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]