首页> 中文期刊> 《食品研究与开发》 >扁实柠檬-芒果复合果汁饮料的工艺研究

扁实柠檬-芒果复合果汁饮料的工艺研究

         

摘要

以非浓缩还原汁(not from concentrate,NFC)扁实柠檬汁和芒果为原料,进行扁实柠檬-芒果复合果汁饮料的工艺研究.利用感官评分和悬浮稳定性作为指标,采用单因素试验和正交试验对扁实柠檬-芒果复合果汁饮料的生产工艺、稳定性、灭菌条件进行研究和优化.结果表明:复合果汁饮料最优配比为芒果汁50 %、扁实柠檬汁7 %、白砂糖10 %、柠檬酸0.01 %,感官评分超过其他配比,为39.67±0.69;复合稳定剂最优配比为0.30 %羟甲基纤维素钠、0.3 %果胶、0.15 %海藻酸钠,悬浮稳定性超过其他配比,为(67.36±0.24) %,且感官评价优良;常压下100℃灭菌5 min可以保持复合果汁饮料风味同时达到灭菌效果.通过该工艺可获得一款营养健康、品质优良的扁实柠檬-芒果复合果汁饮料.%With NFC Citrus depressa Hayata juice and mango as raw materials, researched Citrus depressa Hayata and mango compound juice beverage production process. Used sensory evaluation and suspension stability as indicators, production process, stability and sterilization conditions of Citrus depressa Hayata and mango compound juice beverage were researched and optimized by single factor experiment and orthogonal design experiment.The results showed that:the optimal ratio of the compound juice beverage was mango juice 50 %, Citrus depressa Hayata juice 7 %, white granulated sugar 10 %, citric acid 0.01 %, the sensory score was 39.67 ±0.69 which more than the other ratio; the optimal ratio of composite stabilizers was 0.30 % carboxymethyl cellulose sodium, 0.3 % pectin and 0.15 % sodium alginate, the suspension stability was (67.36±0.24) % which more than the other ratio and the sensory evaluation was excellent; 100℃sterilization 5 min under normal pressure could be maintained the flavor of compound juice beverage and achieved the effect of sterilization at the same time. Under these conditions,the Citrus depressa Hayata and mango compound juice beverage with good nutrition and good quality could be obtained through this process.

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