天然草莓带肉果汁的研制与Vc稳定性的研究

本文研究了天然草莓带肉果汁饮料的加工工艺，并对产品的悬浮稳定性进行实验分析，结果表明：当采用原果汁浓度50％，白砂糖和甜蜜素的添加量分别为6％和0．05％，柠檬酸的浓度0．05％以及0．1％CMC-N82，0．15％黄原胶，0．05％阿拉伯胶复配组成的复合稳定刺时，制得的草莓汁色泽，组织状态及风味，均优于其他处理，且稳定性较好。并探讨了几种抗氧化剂在草莓浸洗，打浆后放置过程中对VC变化的影响，结果表明，随着果汁在空气中放置时间的延长，各抗氧化刺处理组与对照相比均表现出对草莓果实中维生素C的不同保存效应，其中，随着时间延长，茶多酚的抗氧化效果最好。

Studies on Strawberry Pulp and Juice Drinks and Vitamin C Stability in Strawberry Processing

The processing technique and procedure, stability of strawberry pulp and juice drinks were studied, the results showed: when strawberry juice 50%, sugar 6%, sugar substitution 0.05%, citric acid 0.05% and the compound stabilizer which consists of CMC-Na 0.1%, Huangyuan gum 0.15% and Arabia gum 0.05% were used, the strawberry pulp and juice drinks had a distinctive flavor and good stability. In addition, the different effect of several kinds of natural antioxidants and control on Vitamin C loss in strawberry processing were studied, the tea polyphenols had the best effect.