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| 树莓清汁饮料的研制及色泽稳定性研究 | |
| 引用本文： | 白立敏,辛秀兰,江波,王利明,陈建. 树莓清汁饮料的研制及色泽稳定性研究[J]. 食品与发酵工业, 2007, 33(12): 145-149 |
| 作者姓名： | 白立敏 辛秀兰 江波 王利明 陈建 |
| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 2. 北京电子科技职业学院生物技术应用中心,北京,100029;北京化工大学化工资源有效利用国家重点实验室,北京,100029 3. 中国食品工业集团(公司) 北京,100062 4. 北京电子科技职业学院生物技术应用中心,北京,100029 5. 诺维信(中国)投资有限公司,北京,100085 |
| 基金项目： | 北京市属市管高等学校"学术创新团队"资助项目 |
| 摘 要： | 对树莓清汁饮料的加工技术及色泽稳定性进行了研究。结果表明,果胶酶可以明显提高树莓的出汁率,最佳酶处理条件为果胶酶用量0.4%,温度50℃,时间3 h。采用先在5℃的冰箱中自然沉降12 h、再添加0.05%的果胶酶、最后4 000 r/min离心5 min的综合处理,可使树莓汁澄清透亮。食品添加剂如蔗糖、柠檬酸、V_C对树莓汁色泽的稳定没有影响,而金属离子Al~(3+)、Zn~(2+)、Cu~(2+),Fe~(2+)对树莓汁的色泽稳定性有一定影响。将树莓汁的糖酸比调至9:1时饮料酸甜度适宜,且能保持树莓原有风味。 |
| 关 键 词： | 树莓 清汁饮料 色泽 稳定性 |
| 修稿时间： | 2007-12-04 |
The Study of Raspberry Beverage Processing Technology and Colour Stability |
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| Bai Limin,Xin Xiulan,Jiang Bo,Wang Liming,Chen Jian. The Study of Raspberry Beverage Processing Technology and Colour Stability[J]. Food and Fermentation Industries, 2007, 33(12): 145-149 | |
| Authors: | Bai Limin Xin Xiulan Jiang Bo Wang Liming Chen Jian |
| Abstract: | Processing technology of red raspberry beverage and color stability were studied.The results showed that the yield of fruit juice could be increased by applying pectinase.The analytical results of the or- thogonal experiments indicated that the optimum conditions for processing were:pectinase concentration at 0.4%,reaction temperature 50℃and reaction time 3 h.。Raspberry juice can be clarified by the integrated treatment:natural precipitated 12 hours in 5℃refrigerator,then adding 0.05 % pectinase and finally centri- fuge for 5 min at 4000 r/min centrifugation.The color of the beverage were not affected by common food addictives,but were slightly affected by ions of Al~(3+)、Zn~(2+)、Cu~(2+)、Fe~(2+). |
| Keywords: | raspberry beverage colour stability |
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