| 山楂果汁的加工工艺研究 |
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| 引用本文： | 谢敏,张宏力.山楂果汁的加工工艺研究[J].安徽农业科学,2012(18):9878-9879,9902. |
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| 作者姓名： | 谢敏 张宏力 |
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| 作者单位： | 北京市农林科学院农业综合发展研究所,北京,100097 |
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| 摘 要： | 目的]通过对山楂果汁加工关键参数的研究,确定山楂果汁的加工工艺。方法]设计3个正交试验,分别研究了山楂果汁的配方、果汁出汁率以及果汁澄清效果的最佳工艺条件。结果]山楂果汁最佳配方为原汁质量浓度40%,白砂糖质量浓度11%,糖酸质量比35∶1;山楂的最佳出汁率工艺条件为果胶酶浓度为0.06%,酶解温度45℃,酶解时间2 h;为使果汁达到最佳的澄清效果,可加入0.04%壳聚糖、3%皂土和0.30%明胶进行处理。结论]研究为山楂果汁的工业化生产奠定了基础。
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| 关 键 词： | 山楂 果汁 工艺 |
Study on the Processing Technology for Hawthorn Juice |
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| Institution: | XIE Min et al(Institute of Agricultural Integrated Development,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097) |
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| Abstract: | Objective] To study the major processing parameters of hawthorn juice and determine the best processing conditions.Method] Three orthgonal experiments were designed to study the best hawthorn juice formula,juice yield and juice clarification effect.Result] The best formula was 40% of raw juice,11% of sugar and 35∶1 of sugar-acid ratio.The rate of juice extraction reached 50% by adding 0.06% pectinase and enzymolysis for 2 h at 45 ℃.Adding chitosan of 0.06%,bentonite of 3% and gelatine of 0.3% were effective for solving the clarification of the juice.Conclusion] The study lays foundation for the industrialized production of hawthorne juice. |
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| Keywords: | Hawthorn Juice Processing technolog |
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