番石榴果汁饮料加工技术

以台湾珍珠番石榴为原料,研究番石榴果汁饮料的加工技术,确定工艺流程,产品的配方和最佳工艺参数。结果表明:打浆前添加质量浓度1.0-1.2 g/L,的维生素C,对番石榴原汁有较好的护色效果;采用1.0 g/L黄原胶+1.0 g/LCMC的复合稳定剂和10 min,4 000 r/min的离心条件,产品有较好的稳定性;以质量浓度250 g/L的番石榴原汁,30:1的糖酸质量比,质量浓度60 g/L,的白砂糖,质量浓度2.30 g/L的柠檬酸,质量浓度20 g/L的蜂蜜为配方可加工出风味独特的番石榴果汁饮料。

Technology of Processing Juice Drinks from Guava

A study was made of processing technology for juice drinks with Taiwan Pearl Guava as raw materials to define the technological process, the product formulations and the optimum technological parameters. The result showed that the guava juice had better colour when added with 1.0~1.2 g/L of vitamin C before pulping, and maintained higher stability when added with 1.0 g/L Hanthan +1.0 g/LCMC complex stabilizer under a centrifugation of 4 000 r/min for 10 min. Guava juice drinks with unique flavor were prepared from 250 g/L pulped guava juice at a sugar-acid ratio of 30:1, added with 60 g/L white granulated sugar, 2.30 g/L citric acid and 20 g/L honey.