浑浊型梨枣汁饮料的开发及其稳定性研究  

Study on the Development and Stability of Cloudy Jujube Juice Beverage

作　　者：张小涛 周静峰[2] ZHANG Xiao-tao;ZHOU Jing-feng(Department of Food Science,Zhejiang Pharmaceutical College,Ningbo Zhejiang 315100,China;Department of Pharmaceutical Engineering,Zhejiang Pharmaceutical College,Ningbo Zhejiang 315100,China)

机构地区：[1]浙江医药高等专科学校食品学院,浙江宁波315100 [2]浙江医药高等专科学校制药工程学院,浙江宁波315100

出　　处：《食品与发酵科技》2019年第2期54-58,共5页Food and Fermentation Science & Technology

摘　　要：以新鲜梨枣为原料,对梨枣进行护色处理,经预处理、均质、调配、杀菌等处理,研制浑浊型梨枣汁饮料。以梨枣浆含量、蔗糖、柠檬酸添加量为三个试验因素,通过正交试验确定最优配方,并且对稳定剂进行了选择。结果表明,维生素C浓度0.4%时,吸光值为0.035,梨枣的色泽稳定且呈现梨枣天然的色泽;梨枣浆含量500 mg·g^(-1),蔗糖100 mg·g^(-1),柠檬酸4 mg·g^(-1),复合稳定剂CMC 1 mg·g^(-1)+黄原胶1 mg·g^(-1)配合使用时梨枣汁风味最佳,稳定性最好。With fresh jujube as raw material, through pretreatment, homogenization, mixing, sterilization and other treatments,the cloudy jujube juice beverage was developed,and the jujube juice color was protected. The content of jujube pulp,sucrose and citric acid were used as three factors. The optimum formula was determined by orthogonal test, and the stabilizer was selected. At the concentration of 0.4%, the absorbance value was 0.035,the color of the jujube was stable and showed the natural color of the jujube. The results showed that the product has a good flavor and stability with the following conditions: 500 mg·g^-1 jujube pulps,100 mg·g^-1 sugar,and the Content of citric acid 4 mg·g^-1,1 mg·g^-1 Xanthan gum and 1 mg·g^-1 CMC as the compound stabilizer.

关 键 词：梨枣 浑浊饮料 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]