摘要
该文系统地研究了西番莲果汁饮料的生产工艺及影响其稳定性的主要因素,同时探讨了不同增稠剂对西番莲果汁饮料稳定性的影响。结果表明:西番莲果汁饮料的原汁含量为7．0％、糖度11．0％、酸度0．22％,均质次数1次、均质温度60℃和均质压力20MPa时,果汁口感较适宜;单独使用增稠剂,稳定效果最好的是CMC-Na,黄原胶和果胶稳定效果较差,通过L9(33)正交试验得出稳定剂最优配方为:黄原胶0．12％、CMC-Na 0．65％、果胶0．95％。
This study investigated the processing and factors on stabilities of passion fruit juice. The results showed ： the product has the best flavor with the following condition ： passion fruit juice 7.0%, total soluble solid 11.0%, acidity 0.22% ; homogeneous pressure 20MPa; homogenized once; homogeneous temperature, 60℃. The paper also, discussed the impact on the stability of different thickeners on the passion fruit juice. When only one thickener was used, CMC-Na effectively prevent floccule forming;when used a mixed stabilizer, the prior choice of the formula was： 0.12 % xanthan gum, 0.65 % CMC-Na, 0.95 % pectin through the perpendicular design of L 9（3 3） factors.
出处
《食品工业》
CAS
北大核心
2006年第2期5-7,共3页
The Food Industry
关键词
西番莲
果汁饮料
稳定性
passion fruit
fruit drink
stability
