蔓越莓桑葚复合饮料工艺优化及配方研究  

Cranberry Mulberry Composite Beverage Process Optimization and Formulation Study

作　　者：尹俊涛[1] 刘艳怀 雷勇[1] 代绍娟[1] 张雪梅[1] YIN Juntao;LIU Yanhuai;LEI Yong;DAI Shaojuan;ZHANG Xuemei(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)

机构地区：[1]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品工业》2022年第7期48-52,共5页The Food Industry

摘　　要：以新疆特色农产品蔓越莓、桑葚为主要原料,通过单因素试验与正交试验对蔓越莓桑葚复合饮料加工工艺进行优化,确定蔓越莓原浆酶解最优工艺:果胶酶用量0.18%,酶解时间115 min,酶解温度54℃。复合饮料配方最优配比为蔓越莓汁︰桑葚汁1︰1,总量12%,白砂糖用量5.75%, DL-苹果酸用量0.16%。制得的产品色泽明亮呈紫红色,酸甜可口,有蔓越莓和桑葚特有的果香,香气自然。Using Xinjiang characteristic agricultural products cranberry and mulberry as the main raw materials, the processing technology of cranberry and mulberry compound beverage was optimized by single factor test and orthogonal test. The optimal enzymolysis technology of cranberry raw pulp was determined as follows: pectinase dosage 0.18%, enzymolysis time 115min, and enzymolysis temperature 54 ℃. The optimal ratio of compound beverage formula was cranberry︰mulberry juice 1︰1, the total amount 12%, the amount of sugar 5.75% and DL-malic acid 0.16%. The product was bright purple color, sour and sweet delicious, with cranberry and mulberry unique fruit flavor and natural aroma.

关 键 词：蔓越莓 桑葚 复合饮料 工艺优化 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]