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| 混浊型斯里兰卡橄榄汁饮料制备的关键技术 | |
| 引用本文： | 倪燕,吴月仙,韦娜,钟秋平.混浊型斯里兰卡橄榄汁饮料制备的关键技术[J].安徽农业科学,2010,38(19):10235-10236,10410. |
| 作者姓名： | 倪燕 吴月仙 韦娜 钟秋平 |
| 作者单位： | 1. 海南省农垦中心测试站,海南海口,570206 2. 海南省质检所,海南海口,570203 3. 海南大学食品学院,海南海口,570228 4. 海南大学食品学院,海南海口,570228;海南亿宝橄榄产业有限公司,海南海口,570125 |
| 摘 要： | 目的]研究混浊型斯里兰卡橄榄汁饮料制备的关键技术。方法]利用果胶酶水解法提高果汁的出汁率;利用FH9和黄原胶复配提高产品的稳定性。结果]果胶酶在温度为45℃,pH值为3.5～4.5,用量为0.020%,酶解时间为2.0h,料水比为1∶3时出汁率最高;FH9和黄原胶的用量分别为0.30%和0.100%时复配,产品的口感和稳定性最好。结论]试验得出的方法可提高橄榄的出汁率并改善产品的稳定性能。 |
| 关 键 词： | 斯里兰卡橄榄汁 果胶酶 稳定性 |
Critical Processing Technologies of the Cloudy Sililanka Olive Juice Soft Drink |
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| NI Yan et al.Critical Processing Technologies of the Cloudy Sililanka Olive Juice Soft Drink[J].Journal of Anhui Agricultural Sciences,2010,38(19):10235-10236,10410. | |
| Authors: | NI Yan |
| Institution: | NI Yan et al(Test Center of State Farms of Hainan Province,Haikou,Hainan 570206) |
| Abstract: | Objective] The aim was to study critical processing technologies of the cloudy Sililanka olive juice soft drink.Method] The olive juice yield was increased by using pectinase,and the stability was also increased by CMC-Na(FH9)combination with xanthan gum.Result] The results showed that the highest juice yield was obtained at 45°C under pH value 3.5-4.5 with 0.020% pectinase and 1∶3 ratio of olive to water.The satisfactory stability could be obtained by adding the stabilizers 0.30% CMC-Na(FH9)combination with 0.100% xanthan gum.Conclusion] This method could be used to increase olive juice yield and improve its stability. |
| Keywords: | Sililanka olive juice Pectinase Stability |
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