CAJ | 학술논문

为有效开发利用野生葛枣猕猴桃，增加饮料产品的多样性，以葛枣猕猴桃为原材料，利用正交实验设计和感官评分的方法，研究葛枣猕猴桃果汁饮料的加工工艺．结果表明：在果胶酶添加量为1．6‰，处理时间1h，处理温度45℃，pH值为3．5时葛枣猕猴桃出汁率和透光率最高；在原液添加量为35％，蔗糖10％，葡萄糖1％，果胶0．2％，0．1‰果绿溶液3％时，饮料的颜色、香气、滋味、口感最佳．
위유효개발이용야생갈조미후도，증가음료산품적다양성，이갈조미후도위원재료，이용정교실험설계화감관평분적방법，연구갈조미후도과즙음료적가공공예．결과표명：재과효매첨가량위1．6‰，처리시간1h，처리온도45℃，pH치위3．5시갈조미후도출즙솔화투광솔최고；재원액첨가량위35％，자당10％，포도당1％，과효0．2％，0．1‰과록용액3％시，음료적안색、향기、자미、구감최가．
In order to develop Actinidia polygama fruit and increase the diversity of products. The processing technology of the Actinidia polygama juice was studied by the orthogonal experiment design and sensory evaluation. The results showed that the best condition was that pectinase added 1.6 ‰ and reacted 1 h at 45 ℃, pH value 3.5. The color, aroma, taste and texture of beverage was best when 35% raw juice was added and sucrose, glucose and pectin were added at 10%, 1% and 0.2%.