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投稿时间：2016-05-30
投稿时间：2016-05-30
中文摘要: 以软枣猕猴桃为原料，研究一种果肉型猕猴桃饮料的配方工艺。通过正交试验设计，确定了饮料的配方为： 原果浆 10 %、白砂糖 10 %、柠檬酸 0.08 %、苹果酸 0.06 %；通过对饮料的稳定性研究，选择黄原胶 ∶ CMC=1 ∶ 1（质量 比）复配作为稳定剂，添加量为 0.135 %；均质工艺为 60 ℃，20 MPa；灭菌工艺为 80 ℃，20 min。最终成品口感优良、稳 定性良好。
Abstract:The formula and processing technology of pulp beverage using actinidia arguta as the main raw ma－ terial were studied in this paper. The formula was determined by the orthogonal experiment， the formula was： o－ riginal fruit pulp 10 %， sugar 10 %， citric acid 0.08 %， malic acid 0.06 %.The compound of xanthan gum and CMC with same-size ratio was selected as stabilizer through study on the stability of the beverage， the recruit－ ment was 0.135 %.The homogenization condition was 60 ℃， 20 MPa. Results indicated that the optimal staril－ ization condition was 80 ℃， 20 min. The product had good taste and good stability.
文章编号：201704023 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| REN Li-huan， ZHAO Jiang*， LIU Zi-yuan， SUN Ping | College of Food Engineering and Biotechnology， Tianjin University of Science and Technology， Tianjin 300457， China |
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