荔枝果汁饮料生产工艺研究  

作　　者：吴锦铸[1] 黄苇[1] 谭耀文 黄德炎 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广州市果树科学研究所,广州510405

出　　处：《食品工业科技》2003年第12期48-49,共2页Science and Technology of Food Industry

基　　金：广州市重点攻关项目(穗科条[2002]9)。

摘　　要：通过检测荔枝原汁在不同温度贮藏过程中VC和褐变度的变化,并结合感官评价,探讨荔枝原汁保藏工艺。同时通过正交试验优选荔枝果汁饮料工艺配方。结果表明,荔枝原汁在冻藏条件下品质最好;冷藏(0～4℃)品质较冻藏差;室温(30℃左右)不适宜荔枝原汁的贮藏。荔枝果汁饮料较佳的配方为荔枝原汁≥25%,糖浓度11%～13%,酸度0.2%左右。In this paper,the preservation technique of litchi juice was researched.The chang e of vitamin C and deg ree of browning reaction were tested under storag e with different temperature.Sensory evaluation was also employed after the treatment.Meanwhile,the best formula of litchi squash was chosen throug h Orthog onal experiment.The result showed that the juice was stable under frozen storag e.During cold storag e,the quality of juice was worse than that of frozen storag e.Storing under room temperature was unsuitable.The best formula of litchi squash juice is≥25%,sug ar 11%13%,acid about 0.2%.

关 键 词：果汁饮料 生产工艺 荔枝原汁 配方 冻藏 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]