红心猕猴桃果肉饮料的生产工艺研究  

A study on pulp beverage technology of red heart kiwi fruit

作　　者：张龙飞 陈梦颖 高雅 唐沛琪 刘潇潇 肖丽霞[1] ZHANG Longfei;CHEN Mengying;GAO Ya;TANG Peiqi;LIU Xiaoxiao;XIAO Lixia(College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)

机构地区：[1]扬州大学食品科学与工程学院

出　　处：《美食研究》2019年第2期67-71,共5页Journal of Researches on Dietetic Science and Culture

基　　金：“十二五”农村领域国家科技课题子课题(2015BAD16B00)

摘　　要：以红心猕猴桃为原料,研究一种果肉型猕猴桃饮料的配方工艺。通过正交实验设计,确定稳定剂配方为0. 10%卡拉胶、0. 06%黄原胶、0. 08%CMC-Na;护色剂配方为0. 40%D-抗坏血酸;酸甜剂配方为0. 08%枸橼酸、4. 00%蔗糖、8. 00%果葡糖浆;经过胶磨、均值以及脱气工艺后进行15 min的70℃杀菌。最终成品口感优良、稳定性良好。The red heart kiwifruit was used as raw material for a flesh-type beverage. By using orthogonal experiment design,the formula was optimized as 0. 10% of carrageenan,0. 06% of xanthan gum,0. 08% of CMC-Na,0. 40% of D-ascorbic acid,0. 08% of citric acid,4. 00% of sucrose,and 8. 00% of fructose syrup,with the processing technology including steps of gelation,homogenization and degassing,and sterilizing at 70 ℃ for 15 min. The finished product had a good mouthfeel and stability.

关 键 词：红心猕猴桃 正交试验 果肉饮料 加工工艺 

分 类 号：TS972.123.7[轻工技术与工程]