百香果雪梨复合果汁饮料加工工艺研究  

Study on the Processing Technology of Pear and Passion Fruit Compound Juice Beverage

作　　者：朱惠敏[1] 黄晓辰[1] 颜珲璘 

机构地区：[1]肇庆学院生命科学学院,广东肇庆526000

出　　处：《饮料工业》2017年第4期35-38,共4页Beverage Industry

基　　金：广东省青年创新人才项目(2016KQNCX176)

摘　　要：以百香果和雪梨为主要材料,对百香果汁与雪梨汁复合保健饮料的加工工艺进行探究。分别研究了柠檬酸对复合果汁饮料的护色效果,果胶、海藻酸钠及CMC-Na对果汁饮料稳定性的影响,并以感官评价为指标,通过正交试验确定了复合果汁的最佳配方。结果表明,百香果汁和雪梨汁添加比例为2:5,蔗糖添加量12%,柠檬酸添加量0.04%,CMC-Na、果胶和海藻酸钠添加量分别为0.15%,0.2%和0.03%时得到的复合果汁饮料颜色均一,酸甜适口,风味最佳。In this study,the fresh pear and passion fruit were used as main materials to investigate the processing technology of compound healthy beverage of pear and passion fruit juice. The effectiveness of color-protection of citric acid,as well as the stability of compound juice affected by pectin,sodium alginate and CMC-Na were studied respectively. In addition,the orthogonal experiment was adopted to determine the best formula of compound juice according to the sensory evaluation results. The results indicated that the passion fruit and pear compound juice was in uniform color,with the best flavor and a sweet and sour taste with the following components： passion fruit juice and pear juice in a proportion of 2：5,sugar at 12%,citric acid at 0.04%,CMC-Na at 0.15%,pectin at 0.2% and sodium alginate at 0.03%.

关 键 词：雪梨 百香果 复合饮料 护色 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]