安梨银耳复合带肉果汁的生产工艺研究  

Technology of producing Anli compound fleshy juice

作　　者：高海生[1] 李春华[1] 康维民 常学东 

机构地区：[1]河北职业技术师范学院

出　　处：《农业工程学报》2003年第2期183-185,共3页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：安梨汁提取时 ,加入 0 .2 %的果胶酶制剂 ,可使出汁率提高 2 0 %左右。经过添加稳定剂和两次均质可以改善饮料的悬浮稳定性 ,CMC-N a单独使用时 ,浓度为 0 .2 % ,琼脂与 CMC-Na配合使用时 ,浓度各为 0 .1%即可。均质条件 :第一次均质压力为 16.4MPa,第二次均质压力为 11.8MPa,均质温度为 60℃。复合果汁的杀菌处理 ,采用 112℃的温度即可达到要求 ,这样既达到了杀菌的目的 ,又较好地保持了带肉果汁的稳定性 ,极大限度地保存了果汁的维生素 C含量。The juice yield can be raised by approximately 20% with 0.2% pectic enzyme preparation added to the extraction of Anli juice. The juice suspension stability can be improved by adding stabilizer to it and homogenizing it twice. The concentration of stabilizer is 0.2% if using CMC Na only and also if using the compound of agar and CMC Na. The homogenizing condition is as follows: for the first time, pressure is 16.4 MPa, for the second, presure is 11.8 MPa, and the temperature is 60℃. The ideal temperature is above 112℃ in sterilizing compounded juice, which sterilizes and maintains the stability of the fleshy juice and at the same time, maximizes the retention of ascorbic acid.

关 键 词：安梨 带肉果汁 果汁出汁率 稳定性 杀菌处理 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]