桑葚叶果汁饮料的工艺研究

目的]研究桑葚叶果汁饮料的加工工艺,得到最优的工艺参数。方法]以桑叶和桑葚为主要原料,以可溶性糖为主要指标,通过正交实验,得出桑叶汁、桑葚汁的最佳浸提条件,在此基础上将两种浸提液进行调配并确定工艺参数。结果]桑叶汁的最佳浸提条件为浸提温度90℃,浸提时间10～15 min,用水量6倍。桑葚汁的最佳澄清试验条件为0.20 mL/L果胶酶+0.2%澄清剂XF的复合形式。桑叶和桑葚汁饮料的最佳配方为桑叶汁为10%,桑葚汁为40%,白砂糖用量12%,柠檬酸用量0.25%。结论]按照此比例调配所得茶饮料滋味酸甜可口,风味纯正突出,清香爽口,颜色紫红,具有桑葚和桑叶特有香气。

Study on Technology of Mulberry Leaf and Fruit Juice Drink

【Objective】The purpose of this research is to study the processing technics of mulberry leaf juice in order to get the optimal technological parameters.【Method】In this research,the main raw material was mulberry leaves and mulberry,and soluble sugar was the main indicators.By orthogonal experiment,we produced mulberry leaf juice and the best mulberry juice extraction conditions,and then deployed the two extracts and determined the process parameters.【Result】The results showed that the best extraction conditions of mulberry leaf juice were extraction temperature 90℃,extraction time 10 - 15 min,water consumption 6 times.The optimum conditions of mulberry juice clarification test was composite form:0.20 mL/L pectinase and 0.2%clarifying agent XF.The best recipe of mulberry leaves and mulberry juice drink were mulberry leaf juice 10%and mulberry juice 40%.The amount of white sugar was 12%,citric acid 0.25%.【Conclusion】The juice made from this proportion tastes delicious,with pure flavor and faint scent.Its colour is mauve with special mulberry's fragrance.