摘要
确定了一种青梅原汁的生产工艺流程和参数。青梅果应选择成熟度高于九成五以上;预煮条件为90℃,3min;果浆酶解条件为果浆酶A50mg/kg和B100mg/kg,在40℃下酶解12h;杀菌条件为121～125℃处理3～5s。并对生产的一批次青梅原汁的维生素、矿物质、有机酸和多糖进行了检测。
A kind of produce technique of sour plum fumet was researched in this paper. The mature degree of sour plum should be more than 95%. The preheat condition was temperature 90℃ and time 3min. Enzymatic treatment of sour plum pulp was that enzyme A was 50mg/kg, enzyme B 100mg/kg, time 12h and temperature 40℃. Sterilization was temperature 121-125℃ and time 3-5s. Also the nutrition composition of sour plum fumet produced at some time was analyzed, including vitamins, organic acid, mineral elements and polysaccharides.
出处
《食品科技》
CAS
北大核心
2006年第11期190-192,共3页
Food Science and Technology
基金
广东省自然科学基金项目(5006224)
广东省粤港招标项目(2005A20302002)
关键词
青梅原汁
生产工艺
青梅
营养成分
有机酸
sour plum fumet
produce technique
sour plum
nutrition composition
organic acid
