荸荠果肉饮料生产工艺研究  

Study on Processing Technology of Chufa Pulp Beverage

作　　者：尹华[1] 

机构地区：[1]湖南农业大学教务处,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2003年第3期262-264,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科技厅资助项目(00NKY1005)

摘　　要：为了拓宽荸荠的应用途径,利用对比和正交试验法,研究了荸荠果肉饮料的生产工艺和配方.结果表明:荸荠经去皮,100℃热烫1～2min,打浆,70℃糊化15min后,按水69%,荸荠果浆20%,蔗糖11%,柠檬酸0.3%,CMC-Na0.1%进行调配,在20MPa下均质2次,灌装密封后,在80～85℃下杀菌10min,便可以获得营养丰富、风味好,具有保健作用的荸荠果肉饮料.This paper studies the technology and formula of chufa pulp beverage by comparison and orthogonal experiment. First, chufas are selected,washed,peeled and cooked(100 ℃, 1~2 min).Then they are pulped and chufa pulp is gelatinized at 70 ℃ water bath for 15 min.Third, they are mixed with 69% water, 20% chufa juice, 11% sugar, 0.3% citric acid and 0.10% CMCNa.Thus a kind of sanitarian drink with high nutritional value and nice taste can be obtained.

关 键 词：荸荠 饮料 工艺 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]