蒲菜汁饮料生产工艺研究

目的]研究蒲菜鲜汁加工成新型绿色保健饮料的最佳工艺。方法]通过单因素和正交试验，研究蒲菜汁饮料的最佳配方和工艺条件。结果]最佳配方为：料液比15％，蔗糖4％、柠檬酸0．09％、明胶0．10％。混合物料经20MPa均质，90～100℃杀菌10min，最终获得乳白色、无沉淀、口感佳、具有浓郁蒲菜香气的饮料。通过感官指标、理化指标、微生物指标进行检测得到合格的蒲菜汁饮料，保存期可达6个月以上。结论]该工艺条件下生产的蒲莱汁饮料口感好、营养丰富、稳定性强。

Study on Production Technology of Typha latifolia L. Juice Beverage

Objective]The aim was to study production technology of Typha latifolia L.juice beverage.Method]A new green-health beverage was made from fresh juice of Typha latifolia L.Through single-factor and orthogonal experiments,the optimum formula and processing conditions for the Typha latifolia L.juice beverage were investigated.Result]The result showed that the optimum formula:typha juice 15%,sucrose 4%,citric acid 0.09%,gelatin 0.10%.The mixtures passed 20MPa homogenous pressure,90-100 ℃ sterilization for 10 min,ultimately beverage with white,non-precipitation,the best taste,rich aroma of the typha was obtained.The beverage passed sensory evaluation and physicochemical and microbiological detections.Storage period was up to 6 months.Conclusion]Typha latifolia L.Juice Beverage was non-precipitation,the best taste,and rich in nutrition.