食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
19期
51-54
,共4页
汪慧华%刘小飞%汪长钢%柳青%徐雅君
汪慧華%劉小飛%汪長鋼%柳青%徐雅君
왕혜화%류소비%왕장강%류청%서아군
正交试验%蓝莓%山楂%果茶%杀菌时间%杀菌温度
正交試驗%藍莓%山楂%果茶%殺菌時間%殺菌溫度
정교시험%람매%산사%과다%살균시간%살균온도
orthogonal test%blueberry%hawthom%compound nectar%thermal temperature%thermal time
采用正交试验对蓝莓山楂果茶配方进行优化，确定稳定剂的配比及果茶的最佳配方，并通过不同杀菌条件比较其杀菌效果，优化果茶的杀菌参数。结果表明，果茶最佳的原料配方为：蓝莓与山楂混浆添加量为40%、白砂糖10%、柠檬酸0.08%、黄原胶0.03%和CMC0.03%。最佳杀菌时间和温度是85℃/20 min。
採用正交試驗對藍莓山楂果茶配方進行優化，確定穩定劑的配比及果茶的最佳配方，併通過不同殺菌條件比較其殺菌效果，優化果茶的殺菌參數。結果錶明，果茶最佳的原料配方為：藍莓與山楂混漿添加量為40%、白砂糖10%、檸檬痠0.08%、黃原膠0.03%和CMC0.03%。最佳殺菌時間和溫度是85℃/20 min。
채용정교시험대람매산사과다배방진행우화，학정은정제적배비급과다적최가배방，병통과불동살균조건비교기살균효과，우화과다적살균삼수。결과표명，과다최가적원료배방위：람매여산사혼장첨가량위40%、백사당10%、저몽산0.08%、황원효0.03%화CMC0.03%。최가살균시간화온도시85℃/20 min。
The paper reports the studies on the recipe optimization of blueberry hawthorn nectar, and ratios of stabilizers, the best ratios to the nectar components with an orthogonal statistical test method. By comparison with sterilization effects of various sterilization conditions, the optimization parameters are found. The results of the studies point out that the optimized ratios to nectar raw recipe are composed of a dosage of 40%blueberry and hawthorn mixing solutions, 10%sugar, 0.08%citric acid, 0.03%xanthan gum and 0.03%CMC. The best sterilization time and temperature is 85℃and 20 min.
