蓝莓-山楂复合果汁饮料的研制  

Development of Blueberry Hawthorn Compound Juice Beverage

作　　者：徐凌[1] 贾金辉[1] 李洪淼[1] 秦宁 XU Ling;JIA Jinhui;LI Hongmiao;QIN Ning(Liaoning Agricultural Vocation Technical College,Yingkou,Liaoning 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《农产品加工》2024年第17期6-8,共3页Farm Products Processing

基　　金：辽宁省教育厅科学研究项目(LJKZ1222);辽宁省营口市农村科技特派团项目(2022JH1/0100003);辽宁省教育厅科学研究项目(JYTM20230987)。

摘　　要：蓝莓和山楂营养丰富,保健价值高。以蓝莓、山楂为主要原料,制作澄清复合果汁饮料,通过试验研制得出蓝莓-山楂复合果汁饮料的最佳配方为V_(蓝莓汁)∶V_(山楂汁)为2∶1,绵白糖12%,柠檬酸0.05%;酶解最佳条件为果胶酶质量浓度0.4 g/L,V_(蓝莓汁)∶V_(山楂汁)为2∶1,酶解温度45℃,酶解时间30 min;杀菌最佳条件温度90~100℃,时间15 min。所得产品为紫红色,口感润滑、酸甜适宜,是一种符合大众需求,具有保健功能的营养型饮料,其制作工艺简单可行,设备投入少,易于推广。Blueberries and hawthorn are rich in nutrients and have high health value.Using them as the main raw materials,a clear compound fruit juice beverage was made.Through experiments,the optimal formula for blueberry hawthorn compound fruit juice beverage were developed as follows:V_(blueberry juice)∶V_(hawthorn juice) 2∶1,white sugar 12%,citric acid 0.05%;The optimal conditions for enzymatic hydrolysis were:pectinase dosage of 0.4 g/L,V_(blueberry juice)∶V_(hawthorn juice) ratio of 2∶1,enzymatic hydrolysis temperature of 45℃,and enzymatic hydrolysis time of 30 minutes;The optimal sterilization conditions were 9~100℃for 15 min.The product obtained from this experiment was purple red in color,with a smooth taste and suitable sour and sweet taste.It was a nutritious beverage that met the needs of the public and had health benefits.Its production process was simple and feasible,with minimal equipment investment and easy promotion.

关 键 词：蓝莓 山楂 复合果汁 制作工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]