| 澄清型宣木瓜酥梨复合果汁加工工艺及复配研究 |
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| 引用本文： | 赵晓佳,董明,曹彬彬,杨瑾.澄清型宣木瓜酥梨复合果汁加工工艺及复配研究[J].保鲜与加工,2011,11(6):31-36. |
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| 作者姓名： | 赵晓佳 董明 曹彬彬 杨瑾 |
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| 作者单位： | 安徽农业大学茶与食品科技学院,安徽合肥,230036;安徽农业大学茶与食品科技学院,安徽合肥,230036;安徽农业大学茶与食品科技学院,安徽合肥,230036;安徽农业大学茶与食品科技学院,安徽合肥,230036 |
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| 基金项目： | 国家技术创新工程试点项目（10140106056） |
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| 摘 要： | 以宣木瓜和砀山酥梨为主要原料,对澄清型宣木瓜酥梨复合果汁生产工艺及其配方进行研究.通过单因素试验确定宣木瓜的最佳澄清工艺条件为:壳聚糖添加量0.3g·L-1,澄清时间40 min,澄清温度40℃;采用正交试验,通过感观评定确定澄清型宣木瓜酥梨复合果汁的最优配方为:宣木瓜汁25 mL,梨汁25 mL,蔗糖含量4％,蜂蜜含...
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| 关 键 词： | 宣木瓜 砀山酥梨 复合果汁 加工工艺 复配 |
Study on Processing Technology and Recipe of Compound and Clarified Juice of Chaenomeles speciosa S.Nakai and Crisp Pear |
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| ZHAO Xiao-Jia,DONG Ming,CAO Bin-bin,YANG Jin.Study on Processing Technology and Recipe of Compound and Clarified Juice of Chaenomeles speciosa S.Nakai and Crisp Pear[J].Storage & Process,2011,11(6):31-36. |
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| Authors: | ZHAO Xiao-Jia DONG Ming CAO Bin-bin YANG Jin |
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| Institution: | (College of Tea & Food Science & Technology,Anhui Agricultural University,Hefei 230036,China) |
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| Abstract: | Using the Chaenomeles speciosa S.Nakai and crisp pear as the main materials,the production process and the formulation of compound and clarified juice were studied.The optimum technological conditions which were obtained through the single factor experiment were as follows: chitosan 0.3 g·L-1,clarification time 40 min,clarification temperature 40 ℃.Based on the orthogonal test design,by sensory evaluation experiment the optimal formulation of the juice were Chaenomeles speciosa S.Nakai juice 25 mL,crisp pear juice 25 mL,sucrose content 4%,honey content 2%.And the optimal additions of stabilizers were sodium alginate 0.06%+xanthan gum 0.01%+CMC-NA 0.03%. |
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| Keywords: | Chaenomeles speciosa S Nakai crisp pear compound juice processing technology composite addition |
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