拐枣汁加工工艺优化及质量检测  

Optimization of Processing Technology for Honey Tree Juice and its Quality Detection

作　　者：豆成林[1] 黄卉卉 张方佳 DOU Cheng-lin;HUANG Hui-hui;ZHANG Fang-jia(Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《饮料工业》2024年第1期45-50,共6页Beverage Industry

摘　　要：为了研发一款风味独特、营养丰富的拐枣汁,以感官评价为指标,通过单因素实验优化了拐枣汁加工工艺,分别研究了出汁率、脱涩和澄清等关键工艺,在此基础上,以拐枣汁为原材料,白砂糖、柠檬酸及食用盐为辅料做调配实验,通过正交试验进行配方优化。确定最佳配比是添加白砂糖3%,柠檬酸0.10%,食用盐0.03%;确定提高出汁率果胶酶的最佳添加量为0.09%,脱涩单宁酶的最佳添加量为0.15%,澄清拐枣汁所需的明胶最佳添加量为1.2%。此时产品澄清透明,酸甜适宜,拐枣风味浓郁,稳定性最好。Using sensory evaluation as indicator,single factor experiment was applied to optimize the three key processing technology for honey tree juice.The amount of pectinase,tannase and gelatine added was 0.09%,0.15%and 1.2%.Then the formula was determined by orthogonal experimental method.The optimum content of sugar,citric acid and salt was 3%,0.10%and 0.03%,respectively.The obtained honey tree juice was light yellow,clear and transparent,with suitable sour and sweet taste and unique flavor.

关 键 词：出汁率 脱涩 澄清 工艺优化 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]