杏浑浊型果汁饮料加工技术研究  

Study on the Processing Technology of Apricot Turbid Fruit Juice Beverage

作　　者：隋韶奕[1] 张素敏[1] 王雪松[1] 李珂[1] SUI Shaoyi;ZHANG Sumin;WANG Xuesong;LI Ke(Liaoning Institute of Pomology,Yingkou Liaoning 115214,China)

机构地区：[1]辽宁省果树科学研究所,辽宁营口115214

出　　处：《农业科技与装备》2020年第4期41-43,共3页Agricultural Science & Technology and Equipment

摘　　要：以辽宁省果树科学研究所培育的国之鲜杏为原料,采用单因素试验和正交试验的方法,研究杏浑浊型饮料最佳加工工艺。结果表明:饮料的最佳配比为含糖16%,含酸0.4%,原汁30%;各因素对饮料品质的影响程度为原汁含量>含酸量>含糖量;理想稳定剂为黄原胶,用量0.2%。The expeiment take'Guo Zhi Xian'apricot as processing material bred by Liaoning Institute of Pomology,single factor and orthogonal experiment were adopted to study the optimum processing technology of apricot turbid fruit juice.The result showed that:The optimal ratio of beverage were 16%sugar,0.4%acid and 30%raw juice;The degree of influence of each factor on the beverage quality is the original juice content>acid content>sugar content;The xanthan gum was chosen as stabilizer and dosage was 0.2%.

关 键 词：杏 浑浊型果汁 正交试验 稳定性 加工技术 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] S662.2[轻工技术与工程—食品科学与工程]