摘要
以新鲜南瓜为原料,以白砂糖、蛋白糖、柠檬酸等为辅料,研究了南瓜果肉饮料的基础配方。采用单因素试验和正交试验,研究了影响南瓜果肉饮料稳定性的工艺条件,研究了不同种类的稳定剂、均质压力、均质循环次数、杀菌温度等因素对南瓜果肉饮料稳定性的影响。南瓜果肉饮料配方为南瓜浆10%、白砂糖6.0%、蛋白糖0.015%、柠檬酸0.25%、食盐0.1%时,饮料口感、风味最佳;添加0.1%CMC-Na、0.08%黄原胶作为复合稳定剂,在25MPa压力下进行两次均质,在90℃杀菌20min,果肉饮料的稳定性最佳、β-胡萝卜素含量较高。
The basis formula of pumpkin flesh beverage was researched with pumpkin as raw materials and sugar, citrid acid as supelmentary materials. The single factor tests and the orthogonal tests were used in the experiment. The craft conditions of stability of the pumpkin beverages was studied with different stabilizer, different homogenization pressures, different frequency and disinfect temperature. The results showed that the flavor is best when the optimized preparation was as follows： the pumpkin 10%, sugar 6.0%, APM 0.015%, citric acid 0.25% and salt 0.1%; CMC-Na 0.1%, 0.08% xanthan gum as composite stabilize to the beverage, and homogenization pressure 25MPa twice, 90℃ 20min. It kept the products stabilization.
出处
《食品科技》
CAS
北大核心
2007年第7期196-199,共4页
Food Science and Technology
基金
新疆农业大学校长基金项目
关键词
果肉饮料
南瓜
工艺条件
稳定性
pulp juice
pumpkin
technology condition
stability
