仙人掌复合果蔬汁饮料的工艺研究

以米邦塔食用仙人掌为主要原料,配以黄瓜、猕猴桃为辅料,在单因素试验的基础上,通过正交试验,研究仙人掌复合果蔬汁饮料的制备工艺与配方。确定原料适宜的热烫护色条件为:仙人掌:80℃温度下处理1 min;黄瓜:70℃温度下处理4 min;猕猴桃:70℃温度下处理20 s;仙人掌原汁澄清的工艺条件为:果胶酶用量150 mg/kg,pH 4~4.6,温度35℃,处理14 h;猕猴桃原汁澄清的工艺条件为:酶用量50 mg/kg,pH 4~4.6,温度35℃,处理4 h。复合果蔬汁的最佳配方为:仙人掌汁10%,黄瓜汁2.5%,猕猴桃汁7.5%,蔗糖6.5%,柠檬酸0.08%。采用此工艺与配方制得的仙人掌复合果蔬汁饮料澄清透明,性状稳定,口感清凉,风味独特,营养丰富,具有一定的保健功能。

Study on the Processing Technology of Compound Fruit and Vegetable Beverage of Cactus

Taking the Opuntina Milpa Alta as main material, cucumber and kiwifruit as auxiliary materials, on the basis of single factor tests, through orthogonal test, the technologies and formula of compound fruit and vegetable beverage of cactus were studied. The blanching conditions of color protection of raw materials were as follows： cactus was treaded for 1 min at 80 ℃, cucumber was treaded for 4 min at 70 ℃, and kiwifruit was treaded for 20 s at 70 ℃. The clarification conditions of cactus juice were： pectinase 150 mg/kg, pH 4~4.6, at 35 ℃, enzymolysis time 14 h, and clarification conditions of kiwifruit juice were： pectinase 50 mg/kg, pH 4~4.6, at 35 ℃, enzymolysis time 4 h. The optimum formula of compound fruit and vegetable beverage was： cactus juice 10%, cucumber juice 2.5%, kiwifruit juice 7.5%, sugar 6.5%, citric acid 0.08%. The prepared compound fruit and vegetable beverage of cactus had clear and transparent color, stable character, cool taste, unique flavor, rich nutrition, and certain health care function.