摘要
研究了酶法制备澄清型白果饮料的工艺条件及主要工艺参数对饮料的澄清度和稳定性的影响。通过正交试验得出最佳工艺参数。研制的白果汁澄清度为９８９０％，稳定时间在６个月以上。该产品不仅营养丰富。
The paper studied the characteristics of the processing techniques and the key technological parameters of the clarified ginkgo juice prepared by enzymatic method. The experiments showed that the best results could be obtained in this way: First, the ginkgo pulp was incubated with papain at 55℃ and pH6.0 for 4 hours. Then, α-amylase was added to the mixture and incubated at 70℃ and pH6.0 for 2 hours. Next, the mixture was further hydrolyzed at 60℃ and pH4.2 for 16 hours. The ginkgo juice produced using the above method had a clarification level of up to 98.90% as measured by a UV monitor at 660nm. In addition, the resulting ginkgo juice had a stability period of up to 6 months. The product was a nutritive juice, at the same time, but also eliminated trace amounts of poisonous cyanide and phenols compounds were removed effectively.
出处
《饮料工业》
1998年第3期27-30,共4页
Beverage Industry
关键词
饮料
白果饮料
澄清
工艺特性
稳定性
ginkgo juice, clarification, technological characteristics
