| 红枣乌梅姜汁饮料加工工艺的研究 |
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| 引用本文： | 史亚萍,刘新,张绵松,袁文鹏,刘昌衡.红枣乌梅姜汁饮料加工工艺的研究[J].饮料工业,2014(6):13-16. |
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| 作者姓名： | 史亚萍 刘新 张绵松 袁文鹏 刘昌衡 |
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| 作者单位： | 山东省科学院中日友好生物技术研究中心山东省应用微生物重点实验室;山东省科学院生物研究所山东省应用微生物重点实验室; |
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| 摘 要： | 采用正交试验,对红枣乌梅姜汁饮料配方中红枣、乌梅、生姜的配比进行研究。结果表明当红枣汁可溶性固形物含量为2.5%,乌梅汁可溶性固形物含量为0.4%,姜汁可溶性固形物含量为0.3%时,将三者等量混合,饮料的风味最佳;以果汁的透光率为指标,研究了壳聚糖澄清处理的工艺,结果表明壳聚糖用量为0.6g/L,澄清时间30min,澄清温度50℃时,澄清效果最好,该条件下果汁的透光率可达92.1%。
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| 关 键 词： | 红枣 乌梅 生姜 壳聚糖 |
Study on the Processing Technology of Jujube Plum Ginger Juice Drinks |
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| Affiliation: | SHI Ya-ping, LIU Xin, ZHANG Mian-song, YUAN Wen-peng, LIU Chan-heng( 1 Key Laboratory for Applied Microbiology of Shandong Province, Biotechnology Center of Shandong Academy of Sciences, Jinan250014, China; 2 Key Laboratory for Applied Microbiology of Shandong Province, Biology Institute of Shandong Academy of Sciences, Jinan 250014, China) |
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| Abstract: | The ratio of jujube, plum and ginger in jujube plum ginger juice drinks was investigated using orthogonal design experiment. Using the transmittance of juice as index, the clarification process of the chitosan was studied. The results showed that the optimal ratio of jujube juice, plum juice and ginger juice in soluble solids was 2.5%, 0.4%, and 0.3%respectively. The results also showed that with chitosan dosage of 0.6g/L, clarifying time of 30min and clarifying temperature of 50℃, the clarifying effect was best, and the transmission was about 92.1%. |
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| Keywords: | jujube plum ginger chitosan |
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