西梅速冻果汁加工工艺研究  

Study on Processing Technology of Frozen Prune Juice

作　　者：刘光磊 姬德胜 LIU Guanglei;JI Desheng(Yingjisha Deyuan Agriculture and Forestry Technology Co.,Ltd.,Kashgar 834800,China)

机构地区：[1]英吉沙德源农林科技有限公司,新疆喀什834800

出　　处：《中国果菜》2025年第3期41-45,共5页China Fruit & Vegetable

基　　金：中央引导地方科技发展专项资金项目-新疆特色水果速冻果汁生产及质量控制关键技术集成与示范。

摘　　要：西梅耐贮性差,开发西梅速冻果汁可以解决西梅的贮藏问题,提高西梅附加值。本文以‘法兰西’西梅为材料,以感官评价和糖酸比为评价指标,通过单因素及正交试验对西梅速冻果汁生产工艺进行优化。结果表明,西梅速冻果汁最佳配方为稳定剂(卡拉胶∶黄原胶=1∶1.5)添加量1.0%,西梅果汁添加量22%,白砂糖添加量11%,此时产品颜色砖红,色泽均匀,酸甜适口,感官评分为89.3分。该工艺的优化能够为果蔬速冻果汁的生产提供理论基础。Prune has poor storage resistance.Developing frozen prune juice can solve the storage problem of prune and increase its added value.Using‘French’plums as materials and sensory evaluation and sugar acid ratio as evaluation indicators,this paper explored the production technology and formula optimization of frozen prune juice through single factor and orthogonal experiments.The optimized formula was as follows:stabilizer addition(carrageenan∶xanthan gum=1∶1.5)at 1.0%,prune juice addition at 22%,and white sugar addition at 11%.The product exhibits a brick-red color,uniform hue,and a well-balanced sweet and sour taste.The optimization of this process provided a theoretical foundation for the production of frozen fruit and vegetable juices.

关 键 词：西梅 速冻果汁 配方优化 糖酸比 感官评价 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]