| 雪莲果果粒果汁饮料生产关键技术 |
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| 引用本文： | 顾仁勇,罗莉萍,李好.雪莲果果粒果汁饮料生产关键技术[J].食品科学,2011,32(18):357-361. |
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| 作者姓名： | 顾仁勇 罗莉萍 李好 |
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| 作者单位： | 1. 吉首大学化学化工学院
2.吉首市第四中学 |
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| 摘 要： | 对雪莲果果粒果汁饮料生产中的护色、产品配方确定及稳定剂选择等关键技术进行研究。采用单因素试验、正交试验及对比试验分别确定复合护色剂的最优配比、产品配方及复合稳定剂的比例和用量。结果表明：复合护色剂的最优配比为VC 0.20g/100mL、柠檬酸0.20g/100mL、Na2SO3 0.15g/100mL；雪莲果果粒果汁饮料最优配方为雪莲果原汁用量25.0g/100mL、雪莲果粒用量6.0g/100mL、柠檬酸用量0.15g/100mL、蔗糖用量7.0g/100mL；复合稳定剂组成为卡拉胶:明胶＝1:2，用量0.25g/100mL。
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| 关 键 词： | 雪莲果 果粒果汁饮料 生产工艺 产品配方 |
| 收稿时间： | 2018-06-20 |
Key Processing Technologies for Yacon Juice Beverage with Pulp |
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| GU Ren-yong,LUO Li-ping,LI Hao.Key Processing Technologies for Yacon Juice Beverage with Pulp[J].Food Science,2011,32(18):357-361. |
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| Authors: | GU Ren-yong LUO Li-ping LI Hao |
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| Affiliation: | (1. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China；
2. Jishou No.4 Middle School, Jishou 416000, China) |
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| Abstract: | In the production of yacon juice beverage with pulp,key technologies,such as color fixation,product formulation and stabilizer formulation were optimized by one-factor-at-a-time and orthogonal array design methods.The optimal color fixative formula(per 100 mL)was composed of VC 0.20 g,citric acid 0.20 g and Na2SO3 0.15 g.The optimal beverage formula(per 100 mL) consisted of yacon juice 25.0 g,yacon pulp 6.0 g,citric acid 0.15 g and sucrose 7.0 g.The optimal stabilizer was carrageenan-gelatin at a ratio of 1... |
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| Keywords: | yacon juice beverage with pulp processing technique product formula |
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