澄清型黄菇娘果汁饮料的工艺研究
目的 研究澄清型黄菇娘果汁饮料的制备工艺。方法 果汁在制备中采用果胶酶进行酶解, 通过单因素试验和正交试验确定果胶酶的最佳工艺参数。同时利用柠檬酸、蔗糖和黄原胶对果汁进行调配, 试验采用综合评分法, 根据感官品评打分确定产品的最佳配方。结果 在果胶酶的最佳工艺参数(酶浓度0.04 g/L、酶解温度40 ℃、酶解时间2 h)下, 果汁出汁率和透光率最高, 分别为88.5%和67.1%; 澄清型黄菇娘果汁饮料的最佳配方为柠檬酸0.2%, 蔗糖14%, 黄原胶0.15%, 此时饮料酸甜可口、澄清透明, 并具有浓郁的果香味。结论 该研究可为发展以黄菇娘为原料的深精加工产品奠定一定的理论基础。
Objective To investigate the preparation technology for clarify fruit juice beverage of Physalis pubescens L. Methods The preparation of juice used pectinase for enzymolysis, and the optimum parameters of pectinase were determined by single factor experiments and orthogonal experiments. Meanwhile, the citric acid, sucrose and xanthan gum were used to allocate fruit juice. The best formula was determined according to the sensory evaluation by comprehensive evaluation method. Results Under the optimum parameters of pectinase (enzyme concentration of 0.04 g/L, enzymolysis temperature of 40 ℃, and enzymolysis time of 2 h), the rate of juice and light transmittance were the highest, which were 88.5% and 67.1%, respectively. The best recipe of clarify fruit juice beverage of Physalis pubescens L. were citric acid of 0.2%, sugar of 14%, and xanthan gum of 0.15%. Under those conditions, the juice was sour and sweet, delicious and clear, and with rich fruit aroma. Conclusion This paper can lay certain theoretical foundation for the development of deep processed products of Physalis pubescens L.
标题：澄清型黄菇娘果汁饮料的工艺研究
英文标题：Technology research for clarify fruit juice beverage of Physalis pubescens L.
作者：
柴云雷 绥化学院食品与制药工程学院
郭丽 绥化学院食品与制药工程学院
马雪 绥化学院食品与制药工程学院
李杨 绥化学院食品与制药工程学院
张金凤 绥化学院食品与制药工程学院
中文关键词:黄菇娘,果胶酶,果汁饮料,
英文关键词:Physalis pubescens L.,pectinase,fruit juice beverage,
发表日期：2016-06-20
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