摘要
主要对酶解法提取榅桲果汁并配以柠檬酸、蔗糖、CMC-Na等辅料,制作风味独特、营养保健、品质稳定的榅桲果汁饮料的工艺进行研究。结果表明,果胶酶酶解浸提榅桲的最适条件为:果胶酶用量为0.30%,浸提温度为45℃,料水比为1∶4,pH 3.5,浸提时间为2 h。榅桲果汁饮料最佳配方为:榅桲浸提汁100%,蔗糖8%,柠檬酸0.10%,稳定剂CMC-Na0.05%。
Ezymic extraction of quince juice and processing unique flavor, nutritious and healthful, quality stable quince beverage mixed with citric acid, sucrose, CMC-Na were mainly studied in this paper. Experiment results showed that the zymolytic extraction conditions of quince juice by pectinase were pectinase usage 0.30 %, extraction temperature 45 ℃, quince -water ratio 1：4, pH3.5, extraction time 2 h. The optimal recipe of quince beverage were quince juice 100 %, sucrose 8 %, citric acid 0.10 %, CMC-Na 0.05 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期84-87,共4页
Food Research and Development
关键词
榅桲
浸提
果汁饮料
quince
extraction
juice beverage
