蓝莓汁饮料酶解工艺及配方研究  

Study on the Enzymatic Hydrolysis Technology and Formula of Blueberry Juice Beverage

作　　者：初乐[1] 马寅斐[1] 赵岩[1] 丁辰[1] 和法涛[1] 朱风涛[1] CHU Le;MA Yin-fei;ZHAO Yan;DING Chen;HE Fa-tao;ZHU Feng-tao(Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives, Jinan 250014, China)

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014

出　　处：《中国果菜》2016年第10期16-20,共5页China Fruit & Vegetable

摘　　要：本文研究了少添加剂的蓝莓汁饮料的加工工艺和配方研究。采用果浆酶Ultra Color来提高蓝莓汁出汁率和花色苷含量,最佳酶解工艺为酶添加量为100mg/kg,酶解时间为60min,酶解温度为45℃。蓝莓汁饮料的最佳配方:蓝莓原汁添加量为18%,脱色脱酸苹果汁添加量为14%,紫胡萝卜汁添加量为0.5%,黄原胶+CMC-Na添加量为0.4%,其余为纯净水。得到的蓝莓汁饮料色泽深红,味道酸甜适口,蓝莓风味突出,无分层沉淀,均匀统一。This paper studied the processing technology and formula of blueberry juice beverage with few additives.PECTINEX Color Ultra was used to improve the juice yield and anthocyanin content of blueberry juice. The optimum enzymatic hydrolysis process was that the enzyme addition was 100mg/kg, and the enzymatic time was 60min, and the enzymatic temperature was 45益. The best formula of blueberry juice beverage was: the amount of blueberry juice was 18%, the amount of de-colorization and de-acid apple juice was 14%, the amount of purple carrot juice was 0.5%, and the amount of yellow gum +CMC-Na was 0.4%. The blueberry juice was red color, taste sweet and sour, blueberry outstanding flavor, no layered uniform precipitation.

关 键 词：蓝莓汁 酶解工艺 配方设计 

分 类 号：O657.3[理学—分析化学]