摘要
采用正交设计试验对荸荠进行加工工艺和技术参数的研究,以感官评定进行配方优选,得到荸荠果汁加工最佳工艺参数:烫漂2min、抗坏血酸钠0.5%、澄清化酶制(果胶酶:纤维素酶为1∶9)、果汁含量25%、阿斯巴甜4.00%、柠檬酸0.20%;耐酸CMC 0.15%,黄原胶0.04%。
In the present study, using water-chestnuts as the main material to produce fruit juice beverage, the processing technical parameters were obtained by using the orthogonal experimental design and sensory evaluation. The optimum technique and parameter were determined as follows： blanching for 2min with 0.5% of sodium iso- Vc ; the clarified enzyme solution （10% of pectinase and 90% cellulose）; 25% of fruit juice added sweeteners 4.00%, 0.20 % of sour agents, CMC 0.15%, and xanthan gum by 0.04%.
出处
《食品与发酵科技》
CAS
2012年第3期100-103,共4页
Food and Fermentation Science & Technology
基金
云南农业大学第五届学生科技创新创业行动基金(2012KF130)
关键词
负重游泳
血乳酸
血清尿素
肝糖原
缓解体力疲劳
water-chestnuts
color retention
stability
sweeteners
fruit juice beverages
processing technology
