红心猕猴桃果肉饮料的生产工艺研究
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摘要
以红心猕猴桃为原料,研究一种果肉型猕猴桃饮料的配方工艺。通过正交实验设计,确定稳定剂配方为0. 10%卡拉胶、0. 06%黄原胶、0. 08%CMC-Na;护色剂配方为0. 40%D-抗坏血酸;酸甜剂配方为0. 08%枸橼酸、4. 00%蔗糖、8. 00%果葡糖浆;经过胶磨、均值以及脱气工艺后进行15 min的70℃杀菌。最终成品口感优良、稳定性良好。
The red heart kiwifruit was used as raw material for a flesh-type beverage. By using orthogonal experiment design,the formula was optimized as 0. 10% of carrageenan,0. 06% of xanthan gum,0. 08% of CMC-Na,0. 40% of D-ascorbic acid,0. 08% of citric acid,4. 00% of sucrose,and 8. 00% of fructose syrup,with the processing technology including steps of gelation,homogenization and degassing,and sterilizing at 70 ℃ for 15 min. The finished product had a good mouthfeel and stability.
The red heart kiwifruit was used as raw material for a flesh-type beverage. By using orthogonal experiment design,the formula was optimized as 0. 10% of carrageenan,0. 06% of xanthan gum,0. 08% of CMC-Na,0. 40% of D-ascorbic acid,0. 08% of citric acid,4. 00% of sucrose,and 8. 00% of fructose syrup,with the processing technology including steps of gelation,homogenization and degassing,and sterilizing at 70 ℃ for 15 min. The finished product had a good mouthfeel and stability.
引文
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[2]PREZ-BURILLO S,OLIVERAS M J,QUESADA J,et al.Relationship between composition and bioactivity of persimmon and kiwifruit[J].Food Research International,2018,105:461-472.
[3]朱建华,钟瑞敏,麦绮云.复合酶法高品质澄清猕猴桃果汁生产工艺研究[J].江西农业学报,2010,22(5):128-129,132.
[4]DU G,LI M,MA F,et al.Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits[J].Food Chemistry,2009,113(2):557-562.
[5]IWASAWA H,MORITA E,YUI S,et al.Anti-oxidant effects of kiwi fruit in vitro and in vivo[J].Biological and Pharmaceutical Bulletin,2011,34(1):128-134.
[6]徐文晖.软枣猕猴桃乳饮料制备工艺的研究[J].现代农村科技,2013(3):65-66.
[7]孙红艳,王小云,刘文星.绿茶-猕猴桃复合饮料制取工艺研究[J].食品工业科技,2014,35(1):227-231.
[8]任政伟,彭毅秦,丁捷,等.响应面法优化泡椒猪肝超声波腌制液配方[J].美食研究,2018,35(1):28-33.
[9]苏静,李长文,梁慧珍,等.色差技术在普洱茶品质控制中的应用研究[J].食品研究与开发,2017,38(20):148-151.
[10]张芳英,薛明度,徐莉,等.食品维生素C 2,4-二硝基苯肼比色法测定的改进[J].镇江医学院学报,1996(6):75-76.
[11]周振,周能.苯酚---硫酸法测定仁东大蒜中的总糖[J].食品研究与开发,2012,33(6):137-142.
[12]亢晓霞.甜玉米酸奶的工艺及风味的研究[D].武汉:华中农业大学,2009.