利用马蹄粉厂废水生产马蹄汁风味饮料的研究  

Study of utilizing the waste water in the water chestnut powder factory to produce water chestnut beverage

作　　者：潘珂[1] 刘欣[1] 周爱梅[1] 苏国秦 冯秀冰 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广州市洲星食品有限公司大田马蹄粉厂,广州510450

出　　处：《食品科技》2004年第5期86-88,94,共4页Food Science and Technology

基　　金：广东省科技厅资助项目(A 30305)

摘　　要：研究了利用马蹄粉厂制粉废水生产马蹄汁饮料的工艺,对影响产品色泽、澄清度、风味的因素进行了探讨。实验表明最佳生产工艺为:将经浓缩的产粉废水离心除沉淀,在100℃下加热3min,经过滤,调节马蹄汁的糖酸比(每100mL的马蹄汁加入1.0g白糖和0.2g碳酸氢钠),在93℃杀菌3min,可制成色泽淡黄、风味浓郁的马蹄汁饮料,其品质与由鲜马蹄加工的饮料相当。The process of using the waste liquid in the water chestnut powder factory to produce water chestnut beverage was studied. The factors influenced the products color, luster, clarify degree and taste were studied; the optimal process of water chestnut beverage producing was found in the experiment. The experiment result showed the best producing method is: the waste water of water chestnut was first centrifuged, then concentrated, and centrifuged again to remove the dissoluble ingredients, heated 3 minutes under 100℃, adjusting the sour-sugar ratio(100 mL juice with 1.0g sugar and 0.2g baking soda added), then sterilize 3 minutes under 93℃. The product was with a thin and yellow appearance and a nice flavor.

关 键 词：马蹄 废水 饮料 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]