番荔枝果肉汁饮料的研制  

Preparation of Annona squamosal Fruit Juice Beverage

作　　者：杨承鸿[1] 黄敏[1] YANG Chenghong HUANG Min(Guangdong Polytechnic of Science and Trade, Guangzhou, Guangdong 510430, China)

机构地区：[1]广东科贸职业学院,广东广州510430

出　　处：《农产品加工》2017年第2期13-15,共3页Farm Products Processing

基　　金：广东省第1批二类品牌专业建设项目(粤教高函[2015]号)

摘　　要：以番荔枝果肉为原料加工成番荔枝果肉汁饮料,通过酸味剂添加量、稳定剂添加量和配方添加量的正交试验,确定产品最佳配方为果肉原浆(将果肉和水按100 g/L的质量浓度搅拌均匀)50%,柠檬酸0.25%,苹果酸0.01%,VC 0.05%,黄原胶0.10%,羧甲基纤维素钠(Carboxyl methyl cellulose,CMC)0.10%,白砂糖10%,其余为水。将用最佳配方制备的果肉汁经均质、装瓶、杀菌、冷却即得产品。该产品品质稳定,具有独特的番荔枝风味。Investigate the formula of Annona squamosal fruit juice beverage. The best formula is determined by orthogonal experiment with the dosage of sour agent, stabilizer and formula. The best formula（concentration ratio）：Annona squamosal fruit juice（fruit and water according to the mass concentration of 100 g/L） 50%,citric acid 0.25%,malic acid 0.01%,VC0.05%, xanthan gum 0.10%, carboxyl methyl cellulose（CMC） 0.10%, sugar 10%, the rest is water. The fruit juice preparated by the best formula is producted after bottling, homogenization, sterilization and cooling. The product quality is stable,has a unique flavor of Annona squamosal fruit.

关 键 词：番荔枝 果肉汁 饮料 研制 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]