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| 五味子果汁饮料的研制 | |
| 引用本文： | 刘长姣,于徊萍,袁术,余平,张守勤.五味子果汁饮料的研制[J].安徽农业科学,2011,39(29):18253-18255. |
| 作者姓名： | 刘长姣 于徊萍 袁术 余平 张守勤 |
| 作者单位： | 1. 吉林工商学院,吉林省粮油食品深加工重点实验室,吉林长春130062; 吉林大学生物与农业-工程学院,吉林长春130025 2. 吉林工商学院,吉林省粮油食品深加工重点实验室,吉林长春130062 3. 吉林大学生物与农业工程学院,吉林长春,130025 |
| 基金项目： | 国家自然科学基金项目(30472135) |
| 摘 要： | 目的]研制具有五味子特色口味的果汁饮料。方法]以五味子浆果果汁为原料,应用常温浸提法、絮凝澄清技术和超高压技术制备五味子果汁饮料。结果]确定了五味子果汁的澄清条件：絮凝剂为壳聚糖,添加量为0.05 g/L,处理时间为4.0 h。在该条件下,五味子果汁的透光率达99.99%,pH为2.82,总酚含量为0.232 mg/ml。储存试验证明,五味子果汁饮料经澄清处理,饮料的稳定性优于原始饮料。结论]应用常温浸提技术、絮凝澄清技术和超高压技术可以生产出具有五味子特色的果汁饮料。 |
| 关 键 词： | 果汁饮料 五味子 絮凝澄清技术 超高压技术 常温浸提法 |
Research of Schisandra chinensis(Turcz.) Baill Juice Beverage |
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| LIU Chang-jiao et al.Research of Schisandra chinensis(Turcz.) Baill Juice Beverage[J].Journal of Anhui Agricultural Sciences,2011,39(29):18253-18255. | |
| Authors: | LIU Chang-jiao |
| Institution: | LIU Chang-jiao et al(Jilin Province Key Laboratory of Cereals,Oils and Food Deep Processing,Jilin Business and Technology College,Changchun,Jilin 130062) |
| Abstract: | Objective] The aim was to study S.chinensis flavored juice beverage.Method] S.chinensis juice was chosen as the raw materials and the room temperature extraction,flocculant purification,ultrahigh pressure techniques were used to produce S.chinensis juice beverage.Result] The effects of chitosan and gelatin on clarification of juice were detected respectively.The beverage clarification conditions were: chitosan as clarifying agent,the dose of 0.05 g/L,the processing time of 4.0 h.The clarified juice bever... |
| Keywords: | Juice beverage Schisandra chinensis Flocculant purification technique Ultrahigh pressure technique Leaching at room temperature |
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