CAJ | 학술논문

采用正交试验，对红枣乌梅姜汁饮料配方中红枣、乌梅、生姜的配比进行研究。结果表明当红枣汁可溶性固形物含量为2.5%，乌梅汁可溶性固形物含量为0.4%，姜汁可溶性固形物含量为0.3%时，将三者等量混合，饮料的风味最佳；以果汁的透光率为指标，研究了壳聚糖澄清处理的工艺，结果表明壳聚糖用量为0.6g/L，澄清时间30min，澄清温度50℃时，澄清效果最好，该条件下果汁的透光率可达92.1%。
채용정교시험，대홍조오매강즙음료배방중홍조、오매、생강적배비진행연구。결과표명당홍조즙가용성고형물함량위2.5%，오매즙가용성고형물함량위0.4%，강즙가용성고형물함량위0.3%시，장삼자등량혼합，음료적풍미최가；이과즙적투광솔위지표，연구료각취당징청처리적공예，결과표명각취당용량위0.6g/L，징청시간30min，징청온도50℃시，징청효과최호，해조건하과즙적투광솔가체92.1%。
The ratio of jujube, plum and ginger in jujube plum ginger juice drinks was investigated using orthogonal design experiment. Using the transmittance of juice as index, the clarification process of the chitosan was studied. The results showed that the optimal ratio of jujube juice, plum juice and ginger juice in soluble solids was 2.5%, 0.4%, and 0.3%respectively. The results also showed that with chitosan dosage of 0.6g/L, clarifying time of 30min and clarifying temperature of 50℃, the clarifying effect was best, and the transmission was about 92.1%.