莲雾清汁饮料的加工工艺研究

目的]探索莲雾清汁饮料的最佳生产工艺。方法]以新鲜莲雾为原料进行饮料加工,针对加工过程中饮料的出汁率、稳定性及饮料的风味问题进行研究。结果]正交试验结果表明,莲雾清汁饮料酶解的最佳条件为：添加0.1%的果胶酶,在60℃下静置1.5h,可使饮料达到理想的出汁率;添加0.12%的黄原胶与0.12%的CMC-Na复合稳定剂可使饮料达到最优的稳定性;莲雾清汁饮料的最佳配方为：莲雾果汁40ml、白砂糖4ml,柠檬酸0.08ml,蜂蜜0.1ml。结论]该研究所得的莲雾清汁饮料,色泽、风味、营养价值良好,生产成本低,具有很强的市场推广价值。

Study on Processing Technology of Wax Apple Juice Beverage

Objective] To discover the best wax apple juice beverage production process.Method] Taking fresh wax apples as raw materials,some important problems in the processing of beverages including juice yield,stability and flavor of beverages were studied.Result] Orthogonal tests results showed that the best conditions for hydrolysis of wax apple juice drink were 0.1% pectinase at 60 ℃ stewing for 1.5 h;under these conditions,the beverage could achieve the desired juice yield rate.Adding 0.12% xanthan gum and 0.12% CMC-Na compound stabilizer can optimize the stability of the beverage.The best formula of wax apple juice beverage was showed as following:wax apple juice 40 ml,white sugar 4 ml,citric acid 0.08 ml,honey 0.1 ml.Conclusion] Wax apple juice beverage which was made in this study got good color and luster,flavor and nutrition value,with low production cost,so it worth to be spread in market.