CAJ | 학술논문

以栘衣果实为原料，通过单因素试验和正交试验方法，研究栘衣果汁饮料的最佳制作工艺及配方。结果表明，0.9 g/L的明胶对果汁脱涩澄清的效果最好；添加0.2%NaHSO3可保持栘衣的原有色泽，且无明显硫味；以0.07%羧甲基纤维素钠（CMC）作稳定剂，可使果汁有良好的悬浮稳定性和流动性。产品的最佳配方为：13%栘衣原果汁，6%白砂糖，0.1%蛋白糖。按此工艺与配方制得的饮料具有栘衣果实的色泽与风味，酸甜适口，清亮透明，均匀稳定。
이체의과실위원료，통과단인소시험화정교시험방법，연구체의과즙음료적최가제작공예급배방。결과표명，0.9 g/L적명효대과즙탈삽징청적효과최호；첨가0.2%NaHSO3가보지체의적원유색택，차무명현류미；이0.07%최갑기섬유소납（CMC）작은정제，가사과즙유량호적현부은정성화류동성。산품적최가배방위：13%체의원과즙，6%백사당，0.1%단백당。안차공예여배방제득적음료구유체의과실적색택여풍미，산첨괄구，청량투명，균균은정。
Using the fruit of Docynia delavayi (Franch.) Schneid. as materials, through single factor experiment and orthogonal experiment method, the best processing technology and formula were studied. The results showed that, the effects of removal of astringency and clarification of 0.9 g/L gelatin was the best. Adding 0.2%NaHSO3 could keep the original color of Docynia delavayi (Franch.) Schneid., and there was no obvious sulfur taste. With 0.07% sodium carboxymethyl cellulose (CMC) as the stabilizer, the juice had the suspension stability and good fluidity. The optimum formula was:13%raw juice of Docynia delavayi (Franch.) Schneid., 6%white sugar, and 0.1%protein sugar. The prepared beverage according to the process and formula had color and flavor of Docynia delavayi (Franch.) Schneid. fruit, sweet and sour taste, clear and transparent, and uniform and stable state of organization.