西番莲果汁加工工艺研究

介绍了西番莲果汁的一种加工工艺及操作要点,探讨了选择西番莲适宜加工成熟度方法以及提高果汁出汁率、增强果汁稳定性的工艺条件。结果表明,添加0.05%α-淀粉酶,0.25%果胶酶,在45℃下酶解2.5h后离心过滤可较好的提高西番莲果汁出汁率;同时,通过添加0.15%黄原胶,0.15%羧甲基纤维素钠,在25～30MPa压力下均质3次,可得到稳定性较好的西番莲果汁。

Study on Processing Technology of Passion Fruit Juice

A processing technology and critical operations of passion fruit juice were introduced.The passion fruit appropriate degree of maturation for processing was discussed,and the technical parameters of high juice extract content and satisfactory stability were studied.The results showed that high juice extract content of passion fruit is obtained by adding 0.05% α-amylase,and 0.25% pectinase under temperature 45℃ for 2.5 hours,followed by centrifuging,and the technology for satisfactory stability can be obtained by adding 0.15% xanthan gum and 0.15% CMC-Na,homogenized 3 times at 25～30 MPa pressure.