青梅汁饮料的研制及其稳定性研究  

Research on the Processing Technology and its Stability of Green Plum Beverage

作　　者：郑秀丽 

机构地区：[1]福州大世界橄榄有限公司,福建福州353000

出　　处：《食品与发酵科技》2015年第3期60-63,共4页Food and Fermentation Science & Technology

摘　　要：本文采用青梅鲜果为原料,通过单因素试验和正交优化试验对青梅饮料的生产工艺及其稳定性进行了研究。结果表明,无添加任何酸味剂的青梅汁饮料口感较佳配方为:青梅原汁添加量为25%,白砂糖添加量为8%。采用果胶、黄原胶和CMC-Na作为青梅汁饮料的复配稳定剂,添加量分别为0.10%,0.12%和0.08%,可以达到很好的稳定效果,且青梅汁饮料的口感佳。The processing technology and stability of green plum juice beverage were studied by single factor experience and orthogonal test in this paper. The results showed that the optimum formula is in proportions of 25% green plum juice, 8% sugar, and green plum beverage has a good taste. The green plum juice beverage, used as stabilizer by adding pectin 0.10%, xanthan gum 0.12% and CMC-Na0.08%, has a good stability and taste.

关 键 词：青梅汁饮料 研制 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]