| 荸荠梨复合饮料的加工工艺及稳定性的研究 |
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| 引用本文： | 朱春,付瑞平,毕艳红,李宁阳,张文静,左常洲.荸荠梨复合饮料的加工工艺及稳定性的研究[J].包装与食品机械,2017,35(4). |
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| 作者姓名： | 朱春 付瑞平 毕艳红 李宁阳 张文静 左常洲 |
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| 作者单位： | 淮阴工学院生命科学与食品工程学院,江苏淮安,223003;山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 基金项目： | 江苏省大学生科技创新训练计划项目，江苏省2016年青蓝工程项目 |
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| 摘 要： | 以荸荠和梨为主要原料,对荸荠梨复合果汁的生产工艺进行了研究。试验表明复合果汁的配方为荸荠汁和梨汁比例3:1,复合果汁的添加量60%,糖添加量1.0%,柠檬酸的添加量为0.08%。以复合果汁的沉淀率为指标,采用黄原胶0.15%、海藻酸钠0.02%、卡拉胶0.02%复合而成的稳定剂,同时均质4min可有效提高复合果汁饮料的稳定性。
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| 关 键 词： | 荸荠 梨 复合果汁 稳定性 |
Processing Technology and Stability of Water Chestnut and Pear Compound Beverage |
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| ZHU Chun,FU Rui-ping,BI Yan-hong,LI Ning-yang,ZHANG Wen-jing,ZUO Chang-zhou.Processing Technology and Stability of Water Chestnut and Pear Compound Beverage[J].Packaging and Food Machinery,2017,35(4). |
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| Authors: | ZHU Chun FU Rui-ping BI Yan-hong LI Ning-yang ZHANG Wen-jing ZUO Chang-zhou |
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| Abstract: | The processing technology of a compound juice with water chestnut and pear was investigated. The experiments indicated that the optimum processing conditions were 3:1 ratio of water chestnut to pear, 60% of the mixture of water chestnut and pear juices, 1.0% of sugar, 0.08% of citric acid. The addition of xanthan gum 0.15%, sodium alginate 0.02%, and carrageenan 0.02%, under 4 min homogenization, could optimize the stability of the mixture beverage, which was proved by the sedimentation rate. |
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| Keywords: | water chestnut pear compound juice stability |
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