酶解法制取南瓜汁饮料的研究

以南瓜为主要原料，探讨了酶解法生产南瓜汁的工艺条件，得到南瓜最佳酶解条件为南瓜与水比例2：1，果胶酶用量0．05％，pH5，酶解1．5h，温度55℃，出汁率可达到48．7％。南瓜汁饮料中含南瓜原汁30％，蔗糖7％，柠檬酸0．12％。添加0．075％CMC—Na和0．075％黄原胶，能有效地避免南瓜汁饮料在贮藏期间出现的分层与沉淀现象，保持良好的产品外观。

Study on Enzymolysis Technique of Pumpkin Juice Beverage

The enzymolysis lechniques of manufacturing pumpkin juice were studied, using the pumpkin as the main raw materials. The results indicate that under the optimal condition as followed, the pumpkin and water ratio was 2：1, pectinase 0.05%, pH 5, enzyme temperature was 50℃, hydrolysis for 2 h, a productive rate of juice was able to reach 48.7 %, which was the highest. The basal pumpkin nectar beverage formula was that the original pumpkin juice 30%, sugar 7%, citric, acid 0.12 %. It is an effective method of making a stable pumpkin juice beverage by addition of xanthan gum 0.075%, CMC-Na 0.075%, which was able to keep the products a good appearance and avoid the precipitates and layers during storage.