白刺脱盐饮料加工工艺的研究  

Study on The Processing Technology of Nitraria Desalted Beverage

作　　者：毛海峰 周先加 曹文秀 王亮 MAO Hai-feng;ZHOU Xian-jia;CAO Wen-xiu;WANG Liang(Qinghai Light Industry Research Institute Co.,LTD.,Xining Qinghai 810000,China)

机构地区：[1]青海省轻工业研究所有限责任公司,青海西宁810000

出　　处：《青海农林科技》2022年第1期63-67,共5页Science and Technology of Qinghai Agriculture and Forestry

基　　金：科技创新基地建设“青海特色浆果深加工研发创新基地建设”(2021ZY004)。

摘　　要：以白刺浆果为主要原料,经过脱盐后调配,研制出酸甜可口,具有高原特色的新型浆果脱盐果汁饮料。方法:以感官品质为考察指标,通过单因素试验、正交试验、电子舌测定,确定白刺饮料的最佳配方。最佳配方为:过滤后用1∶3纯净水稀释进行白刺果汁脱盐,稀释后脱盐白刺果汁添加量30%、白砂糖添加量10%、柠檬酸的添加量0.2%、柠檬酸钠的添加量0.1%、复合稳定剂添加量0.2%。With Nitraria berries as the main raw material, a new kind of berry desalted juice beverage with sweet and sour taste and characteristics of plateau was developed after desalting.Methods: Taking sensory quality as the index, single factor test, orthogonal test and electronic tongue test were used to determine the best formula of the beverage.The optimal formula was as follows: after filtration, the desalting of Nitraria juice was diluted with 1∶3 pure water, additive amount of Nitraria juice after diluting was 30%,additive amount of granulated sugar was 10%,additive amount of citric acid was 0.2%,additive amount of sodium citrate was 0.1%,additive amount of compound stabilizer was 0.2%.

关 键 词：饮料 白刺 脱盐 电子舌 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]