| 桑葚饮料加工工艺研究 |
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| 引用本文： | 徐颖,董全.桑葚饮料加工工艺研究[J].饮料工业,2013(12):23-27. |
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| 作者姓名： | 徐颖 董全 |
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| 作者单位： | [1]西南大学食品科学学院,重庆400715 [2]西南大学国家食品科学与工程实验教学示范中心,重庆400715 |
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| 摘 要： | 桑葚营养丰富,具有许多对人身体有益的保健功能。但新鲜桑葚易破碎和腐烂,难以保存。因此,每年对桑葚资源造成极大的浪费。采用干桑葚为原料,进行单因素和正交试验,对加工工艺进行了优化。最后得出结论：萃取工艺条件为70℃,时间40min,料液比1∶30;灭酶工艺条件为95℃,5min;最佳配方为白砂糖8.5%,柠檬酸0.4%,食盐0.05%。
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| 关 键 词： | 桑葚饮料 干桑葚 加工工艺 |
A Study on Processing Technology of a Mulberry Juice Drink |
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| XU Ying,DONG Quan.A Study on Processing Technology of a Mulberry Juice Drink[J].Beverage Industry,2013(12):23-27. |
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| Authors: | XU Ying DONG Quan |
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| Affiliation: | 1 College of Food Science, Southwest University, Chongqing 400715, China; 2 National Representative Center of Experimental Teaching of Food Science and Engineering, Southwest University, Chongqing 400715, China) |
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| Abstract: | Rich in nutrients, mulberry has many health functions beneficial to the human body. But it＇s difficult to preserve fresh mulberry due to its fragileness and perishability. Therefore, a lot of mulberry resources are wasted every year. Dried mulberry was used as the raw material to make a juice drink. Single-factor and orthogonal experiments were carried out to optimize the processing technology. A conclusion was finally reached as follows： extraction at 70℃ for 40min, solid-liquid ratio 1：30; enzyme inactivation at 95~C for 5min; and the optimal formula including sugar 8.5%, citric acid 0.4% and salt 0.05%. |
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| Keywords: | mulberry juice drink dried mulberry processing technology |
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