CAJ | 학술논문

研究了新型的蓝莓葛根复合饮料的生产工艺,确立了最佳的工艺条件.用果胶酶处理蓝莓汁的反应温度为40℃、加酶量0.3%、酶解5h.蓝莓原汁的添加量为140mL,白糖的添加量为8g,葛根汁的添加量为20mL,玫瑰花汁的添加量为10mL,VC的添加量为2.33%,柠檬酸的添加量为0.23%,山梨酸钾的添加量为0.02%,糖酸比为40∶1.复合蓝莓饮料清新宜人、风味俱佳,营养丰富.
연구료신형적람매갈근복합음료적생산공예,학립료최가적공예조건.용과효매처리람매즙적반응온도위40℃、가매량0.3%、매해5h.람매원즙적첨가량위140mL,백당적첨가량위8g,갈근즙적첨가량위20mL,매괴화즙적첨가량위10mL,VC적첨가량위2.33%,저몽산적첨가량위0.23%,산리산갑적첨가량위0.02%,당산비위40∶1.복합람매음료청신의인、풍미구가,영양봉부.
The processing of blueberry and kudzuvine root compound beverage was studied. The best Process con?ditions was established.In this study,preparation of flesh blueberry juice with pectinase,its reaction temperature is 40℃,enzyme loading of 0.3%,hydrolysis time of 5h.The flavor of juice processing technology was determined for the blueberry juice content of 140mL,adding sugar 8g and kudzuvine root 20mL,rose 10mL,VC 2.33%,Cit?ric acid 0.23%,Potassium sorbate 0.02%,Sugar acid ratio 40∶1. The flavor of the compound blueberry beverage was Fresh and delicious.