狗枣猕猴桃果汁加工工艺的优化  

Optimization of processing technology of Actinidia kolomikta juice

作　　者：左丽丽[1] 任婷婷 勾文哲 富校轶[1] ZUO Li-li;REN Ting-ting;GOU Wen-zhe;FU Xiao-yi(School of Public Health,Jilin Medical University,Jilin 132013,Jilin,China)

机构地区：[1]吉林医药学院公卫生学院,吉林吉林132013

出　　处：《粮食与油脂》2019年第5期30-33,共4页Cereals & Oils

基　　金：吉林省科技厅优秀青年人才基金项目(20180520033JH);吉林省教育厅"十三五"科学技术项目(JJKH20180827KJ;JJKH20170411KJ);吉林市科技创新发展计划项目(20165016);吉林医药学院大学生创新创业训练计划项目(201760)

摘　　要：以狗枣猕猴桃为主要原料,感官评定为指标,在单因素的基础上,通过正交试验优化狗枣猕猴桃果汁的配方。狗枣猕猴桃果汁的最优配方为狗枣猕猴桃原液25%、白砂糖14%、柠檬酸0.20%、黄原胶0.08%、山梨酸钾0.16%、D-异抗坏血酸钠0.01%。With Actinidia kolomikta as the main raw material, using sensory evaluation as index,on the basis of single factor experiment, the formula of Actinidia kolomikta juice was optimized by orthogonal experiment design.The optimized conditions were as follows: fruit juice 25%,granulated sugar 14%, citric acid 0.20%, xanthan gum 0.08%, potassium sorbate 0.16%, D-sodium erythorbate content 0.01%.

关 键 词：狗枣猕猴桃 果汁饮料 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]