| 复合带肉果汁的工艺研究 |
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| 引用本文： | 苏平,陈健初,徐海蓉,陆浩成.复合带肉果汁的工艺研究[J].浙江大学学报(农业与生命科学版),1994(2). |
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| 作者姓名： | 苏平 陈健初 徐海蓉 陆浩成 |
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| 作者单位： | 浙江农业大学食品科学与技术系 |
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| 摘 要： | 以柑桔为主要原料，配合苹果、菠萝、梨及香蕉５种水果，进行复合带肉果汁的工艺及产品稳定性的研究，结果表明，以柑桔汁为４０％，苹果、香蕉、菠萝、梨各为２．５％的混合果汁．制得含原汁５０％的饮料最为理想。带肉果汁的悬浮稳定性通过均质和适当添加增调剂处理，均质压力越高，悬浮效果越好，但果汁粘度下降；增稠剂果胶、海藻酸钠、琼脂等单独使用效果不明显。当０．２５％琼脂和０．１％的果胶混合使用时，在４８小时内悬浮均匀一致，０．２２％的甲基纤维素钠和０．１１％果胶混合使用的效果也较好。
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| 关 键 词： | 带肉果汁，均质，柑桔 |
A study on the technology for fruit composite nectar |
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| .Su Ping, ChenJianchu,Xu Hairon,Lu Haocheng.A study on the technology for fruit composite nectar[J].Journal of Zhejiang University(Agriculture & Life Sciences),1994(2). |
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| Authors: | Su Ping ChenJianchu Xu Hairon Lu Haocheng |
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| Abstract: | The processing and stability of the composite fruit nectar of mandari11e as rnmajor mate-rials,mixed with apple ; pineapple ; pear andbanana, was studied. It showed that the nectaqr con-tained 50%pulp (40%mandarin orange blended with 2.5%apple,2.5%pineapple,2.5?-nana,2.5%pear) was the best rrcipe. The stability of the nectar suspension was also studied by-homogenizing and adding appropriate stabilizers It was found that the higher prssure of homoge-nization,the more stable the nectar,meanwhile,the consistency of the nectar decreased.No signifi-cant effects were found when the stabllizers such as pectin,sodium alginate,agar were singly and separately added.The better result was obtained with mixed use of 0.25%agar and0.1%pectin or 0.22%CMC and 0.1%pectin |
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| Keywords: | nectar homogenization mandarine |
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