火龙果悬浮饮料的研制工艺  

Development of Pitaya Suspended Beverage

作　　者：宋华静[1] 韩小院 孔瑾[3] SONG Hua-jing;HAN Xiao-yuan;KONG Jin(College of Landscape Architecture,Shangqiu University,Shangqiu 476000,China;Zhengzhou Tourism College,Zhengzhou 450000,China;Henan Institute of Seienee and Technology,Xinxiang 453003,China)

机构地区：[1]商丘学院风景园林学院,河南商丘476000 [2]郑州旅游职业学院,河南郑州450000 [3]河南科技学院,河南新乡453003

出　　处：《保鲜与加工》2018年第5期112-117,共6页Storage and Process

摘　　要：以火龙果为主要原料,柠檬酸、白砂糖、黄原胶、羧甲基纤维素钠(CMC-Na)、卡拉胶等为辅料,在单因素试验的基础上,通过正交试验优化火龙果悬浮饮料的制备工艺。结果表明,火龙果果粒的最佳制备工艺为:火龙果果粒4 mm3,2.0%氯化钙溶液处理0.5 h;火龙果悬浮饮料的最佳工艺配方为:火龙果果浆用量15%,火龙果果粒用量6%,白砂糖用量6%,复合悬浮剂(0.15%羧甲基纤维素钠+0.20%黄原胶),柠檬酸用量0.12%。该产品果粒适中,悬浮效果好,酸甜可口,具有火龙果的清香果味,感官品质评定最佳。Pitaya suspension beverage was prepared using pitaya as main material, and citric acid, white sugar, xanthan gum, CMC-Na and carrageenan as the auxiliary materials. The orthogonal test was used to optimize the preparation technique of the suspension beverage based on single-factor tests. The results showed that, the optimum preparation technology of the pitaya fruit grain was： grain size 4 mm3, treated with 2.0% calcium chloride solution for 0.5 h. The best formula of the suspension beverage was as follows： 15% pitaya pulp, 6% sugar, composite stabilizer（0.15% CMC-Na＋ 0.2% xanthan gum）, and 0.12% citric acid. The product had moderate fruit grain, good suspension effect, sweet and sour taste, and the scent of dragon fruit. Sensory quality evaluation of the beverage was the best.

关 键 词：火龙果 悬浮饮料 果粒 工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]