龙眼果汁饮料的研制  

The Development of Logan Juice Beverages

作　　者：文良娟[1] 滕建文[1] 于兰[1] 卢辉杰[1] 

机构地区：[1]广西大学,南宁530004

出　　处：《食品科技》2002年第9期55-56,共2页Food Science and Technology

摘　　要：以龙眼为主要原料,分别设计了龙眼澄清、混浊果汁饮料的工艺,应用正交实验设计方案,以感官风味作为评价指标,确定了龙眼果汁的最佳配方;同时,对龙眼混浊汁的稳定性进行研究,确定了最佳稳定条件为:CMC0.2%、黄原胶0.02%、海藻酸钠0.15%。Using superior quality logan as main material,design the clear juice and cloudy juice of logan juice beverages,the optimum formual were:30% of logan juice,10% of sugar,0.08% of acid-citrate.The factors of the stability of cloudy juice which affected by stabilizer and sterilizing were studied in this paper at the same time.The optimum additions of stabilizers were 0.20% of CMC,0.02% of Xanthan gum,0.15% of Sodium alginecte.

关 键 词：龙眼 果汁饮料 澄清剂 正交实验 稳定性 生产工艺 配方 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]