佛手瓜盐味功能性饮料制作工艺及澄清稳定性研究  

Study of Preparation Technology Clarification and Stability of Salt Flavor Functional Beverage of Chayote

作　　者：黄丽[1] 刘旭光[1] 林丹琼[1] HUANG Li;LIU Xuguang;LIN Danqiong(College of Trpical Agriculture and Forestry,Guangdong AIB Polytechnic College,Guangzhou,Guangdong 510507,China)

机构地区：[1]广东农工商职业技术学院热带农林学院,广东广州510507

出　　处：《农产品加工》2023年第4期32-36,42,共6页Farm Products Processing

基　　金：广东农工商职业技术学院重点科研项目(XYZD1404)。

摘　　要：为研究出具有保健功能且口味独特的佛手瓜盐味原汁饮料,以佛手瓜为原材料,以葡萄糖酸锌、异抗坏血酸为护色剂,以果胶酶、明胶为澄清剂,以羧甲基纤维素钠(CMC-Na)、黄原胶为稳定剂,以蔗糖、食盐、柠檬酸为调味剂,通过单因素试验及正交试验进行最佳配方和工艺研究。结果表明,最佳原料配方为:选八成熟以下佛手瓜为原材料,柠檬酸添加量0.05%,食盐添加量0.2%,蔗糖添加量2%;最佳工艺为葡萄糖酸锌添加量0.05%复合异抗坏血酸添加量1.5%护色处理20 min,果胶酶添加量0.05%复合明胶添加量0.3%进行澄清处理,CMC-Na添加量0.2%复合黄原胶添加量0.01%进行稳定处理。根据上述方法研制出的佛手瓜盐味原汁饮料呈现淡绿色,口感细腻,具有佛手瓜特有的清香味,是一款具有一定保健功能、口味独特的天然果蔬汁饮料。In order to investigate the production of salty chayote juice beverage with healthy function and special taste,in this study,using fresh chayote as raw material,zinc gluconate and araboascorbic acid as color-protecting reagents,pectinase and gelatin as clarifying agents,sodium carboxymethyl cellulose(CMC-Na) and xanthan gum as stabilizers,sugar,salt and citric acid as flavoring agents,we explored the optional processing conditions with single-factor and orthogonal experimental design. The results showed that the optional components were fresh chayote with 80% or less maturity,and addition of 0.05%citric acid,0.2% salt and 2% sugar. The optional processing procedure was that juice was processed with adding 0.05% zinc gluconate and 1.5% araboascorbic acid for 20 min for color-protecting,adding 0.05% pectinase and 0.3% gelatin for clarifying,adding 0.2% CMC-Na and 0.01% xanthan gum for stabilizing. With this optional processing conditions,the production of salty chayote juice beverage show light green color,fine taste,and chayote special flavor. This chayote beverage was a kind of natural vegetable juice beverage with healthy function and special taste.

关 键 词：佛手瓜 盐味饮料 原料配方 澄清工艺 稳定工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]