摘要
用正交实验法分析了荔枝干风味饮料加工过程中可溶性固形物提取的最佳条件及饮料调制的最佳配比,并探讨了其涩味去除方法。结果表明,荔枝干可溶性固形物提取的最佳条件是:料水比为1:8,浸提温度为80℃,浸提时间为60min。荔枝干风味饮料原料最佳配比为:可溶性固形物含量为10%左右的荔枝干原汁,再添加10%的蔗糖和0.18%的柠檬酸。加工过程中采用0.1%明胶除涩,效果较为理想。
The optimum conditions for extraction of soluble solids from dried litchi and the optimum formulation for soft drink from dried litchi were studied by orthogonal experiment design, and the methods to remove astringent substances in drink were also researched. The results showed that the optimum conditions for extraction of soluble solids were as follows： 1：8（dried litchi/water）,80℃, 60minutes. The optimum formula for the soft drink was as follows： dried litchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid. Glutin at the concentration of 0.1 percent has good effects in removing astringent substances during processing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第9期137-139,共3页
Science and Technology of Food Industry
基金
广东省农业科技重走专项资助项目(2003A2030507)部分内容。
关键词
荔枝干
饮料
可溶性固性物
dried litchi
soft drink
soluble solids
