CAJ | 학술논문

以番木瓜和无核椪柑为主要原料.对番木瓜柑桔复合澄清果汁生产工艺进行了研究,采用正交试验法获得混合果汁的最优配方:番木瓜原汁20%、柑橘原汁20%、蔗糖8%、柠檬酸0.08%.试验表明,采用0.03%的果胶酶能明显提高果汁的出汁率和澄清度,采用1.0 g/L壳聚糖和2.0 g/L的明胶也有较好的澄清效果,3种澄清方法中以果胶酶的澄清效果最好.
이번목과화무핵병감위주요원료.대번목과감길복합징청과즙생산공예진행료연구,채용정교시험법획득혼합과즙적최우배방:번목과원즙20%、감귤원즙20%、자당8%、저몽산0.08%.시험표명,채용0.03%적과효매능명현제고과즙적출즙솔화징청도,채용1.0 g/L각취당화2.0 g/L적명효야유교호적징청효과,3충징청방법중이과효매적징청효과최호.
A new tape of compound and clarified juice using papaya and seedless orange as the main material was made in this paper, the optimum process technics and the best reeipe of the beverage was screened out by an orthogonal test, and the best recipe was: papaya juice 20%, orange juice 20%, sugar 8%, citric aeid 0.08%. A content of 0.03% pectase improved the transmittance, natural layered rate and juice yield of compound juice, and the other clarifier such as 1.0 g/L ehitosan and 2.0 g/L glutin also have a good clarification effect ,but clarification with peetase is the best among them.