猕猴桃汁工艺配方的探究  

Study on the Technological Formula of Kiwi Juice

作　　者：覃娟霞 杨富雁 袁娟 杨娅 吴超 QIN Juanxia;YANG Fuyan;YUAN Juan;YANG Ya;WU Chao(College of Biological Sciences,Guizhou Normal University,Guiyang,Guizhou 550018,China)

机构地区：[1]贵州师范学院生物科学学院,贵州贵阳550018

出　　处：《农产品加工》2021年第15期38-41,共4页Farm Products Processing

基　　金：贵州师范学院大学生创新创业训练计划项目(2020年国家级);贵州省教育厅青年科技人才成长项目“贵州特色水果保鲜技术研究”(黔教合KY字[2017]207);贵州省一流师资团队建设项目(黔教高发[2017]158号)。

摘　　要：以贵州省修文县特色“贵长”猕猴桃为原料,开发研制猕猴桃风味的特色饮料。通过单因素试验和正交试验进行修文猕猴桃汁工艺配方的探究,确定猕猴桃汁水比、阿拉伯糖浆、木糖醇及柠檬酸的用量。结果表明,修文猕猴桃汁的最佳配方为:每100 mL猕猴桃汁中含阿拉伯糖浆2滴,木糖醇2.0 g,柠檬酸0.35 g。在该最佳配比下加入复合稳定剂,可得均匀一致、味酸甜可口、色泽淡绿,且久置无分层和沉淀,具有猕猴桃风味的特色猕猴桃汁。Taking the characteristic kiwi fruit of Guichang in Xiuwen County of Guizhou Province as raw material,a kiwi flavor beverage was developed.The formula of Xiuwen kiwi juice was studied by single factor test and orthogonal test,and the ratio of kiwi juice to water,arabinose syrup,xylitol and citric acid were determined.The results showed that the optimum formula of Xiuwen kiwi juice was as follows:2 drops of arabinose syrup,2.0 g xylitol and 0.35 g citric acid per 100 mL kiwi juice.The results showed that the kiwi fruit juice with uniform,sweet and sour taste,light green color,no stratification and precipitation after long storage could be obtained by adding the composite stabilizer under the optimum ratio.

关 键 词：修文 “贵长”猕猴桃 工艺 配方 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]