CAJ | 학술논문

以新鲜黑莓为原料，研究了黑莓果肉饮料的配方及工艺，结果表明：黑莓果肉饮料优化的配方为黑莓果浆50％、果葡糖浆8％、柠檬酸钠0．1％、阿魏酸0．05％、耐酸CMC 0．15％、黄原胶0．05％、结冷胶0．06％；工艺条件为胶体磨处理的细度为15～30μm、均质压力20 MPa，38℃、0．06 MPa真空脱气，85℃杀菌25 min，黑莓果肉饮料的口感及稳定效果最佳。
이신선흑매위원료，연구료흑매과육음료적배방급공예，결과표명：흑매과육음료우화적배방위흑매과장50％、과포당장8％、저몽산납0．1％、아위산0．05％、내산CMC 0．15％、황원효0．05％、결랭효0．06％；공예조건위효체마처리적세도위15～30μm、균질압력20 MPa，38℃、0．06 MPa진공탈기，85℃살균25 min，흑매과육음료적구감급은정효과최가。
The formula and processing technology of blackberry pulp beverage were studied in this paper .The results showed that the optimum formula of blackberry pulp beverage was blackberry pulp 50%, high fructose corn syrup 8%, sodium citrate 0.1%, ferulic acid 0.05%, acid-resistant carboxymethyl cellulose 0.15%, xanthan gum 0.05%, and gellan gum 0.06%.The mixed beverage was grinded by using colloidal mill with the granularity of 15~30 μm, homogenized under the pressure of 20 MPa, degased at 38℃within the vacuum of 0.06 MPa, and finally sterilized at 85℃for 25 min.After processing with the above parame-ters, the taste and stability of the blackberry pulp beverage were the best .