摘要
对澄清杏汁饮料的护色、澄清和配方等工艺做了重点讨论。结果表明 :护色用 1.5%抗坏血酸、0 .2 5 %柠檬酸和 0 .2 %氯化锌能得到良好的效果 ;澄清的最佳工艺为pH 4、酶 0 .0 0 1%、时间 4 0min、温度 4 5℃ ;产品的配方为杏汁 4 0 %、糖 10 %、柠檬酸 0 .4 0 %。
The process of inhibiting,clarifying and formula for clarified apricot juice was studied.The result showed that vitamin C 1.5%,citric acid 0.25% and ZnCl 20.2% compounded inhibitors had good effect.The best technical of clarifying was pH 4,enzyme 0.001%,treating 40 minutes at 45℃,the best formula of this product included clarified apricot juice 40%,cane sugar 10%,and citric acid 0.40%.
出处
《食品与机械》
CSCD
2003年第3期23-24,共2页
Food and Machinery
基金
甘肃省教委项目( 9970 6 85 )
