摘要
以新鲜番石榴果实为原料,将其切块,利用VC护色,经过打浆和热处理后,添加辅料,再经杀菌和冷却后,加工成均匀的混浊型番石榴果汁饮料。研究表明,采用0.8 g/L VC浸泡3 min护色,添加6%的白砂糖、25%的原果汁、0.12%CMC和0.02%山梨酸钾,用柠檬酸控制糖酸比为22∶1,调配后经过95℃,1 min的杀菌,生产出来的果汁饮料具有番石榴果实独特的风味和良好的稳定性,感官评价9.3分,产品保存期半年以上。
Fresh guava fruits as raw material,were cut into pieces and dipped into solution of vitamin C to retain color,and heat treatment after beating,then other material were added,and then sterilized and cooled,finally uniform turbid guava juice drink was obtained.Studies showed that,with the color protection by 0.8 g/L vitamin C 3 min soaking,adding 6 % sugar,25 % original juice,0.12 % CMC and 0.02 % potassium sorbate,its sugar to acid ratio was controlled by citric acid to 22∶1,other material were prepared,and after 95 ℃,1 min sterilization,fruit juice beverage with unique guava flavor and good stability was produced,and shelf life of the product was over six months.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期98-101,108,共5页
Food Research and Development
