福建师大福清分校学报
福建師大福清分校學報
복건사대복청분교학보
JOURNAL OF FUQING BRANCH OF FUJIAN NORMAL UNIVERSITY
2014年
5期
53-59
,共7页
红肉蜜柚%果粒果汁复合饮料%出汁率%调配%悬浮稳定性
紅肉蜜柚%果粒果汁複閤飲料%齣汁率%調配%懸浮穩定性
홍육밀유%과립과즙복합음료%출즙솔%조배%현부은정성
red flesh pomelo peel%debittering%naringinase%preserved fruit%harding%candied technique
探讨了红肉蜜柚果粒果汁复合饮料生产中的果肉取汁方法、果汁饮料的调配、果粒添加量和悬浮稳定性等问题。结果表明：采用由果胶酶和纤维素酶组成的复合酶处理法的出汁率最高，可达87.8%；正交实验调配果汁饮料结果为：原果汁30%，白砂糖8%，柠檬酸0.2%，胭脂红2mg/kg；当果粒添加量为15%，并用0.1%CMC和0.3%琼脂能使果粒均匀悬浮，为开发生产“果粒柚”饮料提供参考。
探討瞭紅肉蜜柚果粒果汁複閤飲料生產中的果肉取汁方法、果汁飲料的調配、果粒添加量和懸浮穩定性等問題。結果錶明：採用由果膠酶和纖維素酶組成的複閤酶處理法的齣汁率最高，可達87.8%；正交實驗調配果汁飲料結果為：原果汁30%，白砂糖8%，檸檬痠0.2%，胭脂紅2mg/kg；噹果粒添加量為15%，併用0.1%CMC和0.3%瓊脂能使果粒均勻懸浮，為開髮生產“果粒柚”飲料提供參攷。
탐토료홍육밀유과립과즙복합음료생산중적과육취즙방법、과즙음료적조배、과립첨가량화현부은정성등문제。결과표명：채용유과효매화섬유소매조성적복합매처리법적출즙솔최고，가체87.8%；정교실험조배과즙음료결과위：원과즙30%，백사당8%，저몽산0.2%，연지홍2mg/kg；당과립첨가량위15%，병용0.1%CMC화0.3%경지능사과립균균현부，위개발생산“과립유”음료제공삼고。
The debittering of red flesh pomelo peel by enzyme and the harding and candied technique of processing preserved pomelo peel were discussed. The results showed that when red flesh pomelo peel was debittering on these conditions as 0.3%naringinase, 60.C, pH4.0 for 60min, the removing of naringin was 79.5%. Using the debittering red flesh pomelo peel as materials, when they were steeping in 0.3%calcium chloride for 1h, the harding result was better. Among five candied methods, candied in vacuum was better. The final product was good in color, flavor, taste and appearance.
