摘要
以沙田柚汁与西番莲汁为主要原料,对沙田柚汁与西番莲汁复合饮料的加工工艺进行探讨。结果表明,果胶酶添加量为0.04%,pH值3.5,在50℃下酶解1.5h,沙田柚的出汁率最高;β-环糊精的添加量为0.4%,作用时间1.5h脱苦效果最好;当沙田柚汁14%,西番莲汁12%,白砂糖10%,黄原胶0.02%,羧甲基纤维素钠0.15%,海藻酸丙二醇酯0.1%,pH值为3.8时,复合果汁饮料风味最佳。
Using pomelo and passion fruit as the main raw material, the mixed juice beverage processing technology was researched. The results showed that the pomelo juice yield could reach highest when the amount of pectinase 0.2%, the enzymolysis temperature 50 ＊C, pH 4.5 and the enzymolysis time 4.0 h. It was the best for debittering with the amount of β-CD 0.8% and processing time 1.5 h, when the amount of sugar, pomelo, passionfruit, xanthan gum, CMC-Na and propylene glycol alginate and pH werel0%, 14%, 12%, 0.02%, 0.15%, 0. 1%, and 3.8 separately, and the flavor of mixed juice beverage was the best.
出处
《食品与机械》
CSCD
北大核心
2014年第4期204-206,215,共4页
Food and Machinery
关键词
沙田柚
西番莲
复合果汁
脱苦
pomelo
passion fruit
mixed juice beverage
debitter
