CAJ | 학술논문

研究雪莲果营养浆水工艺技术，为雪莲果深加工提供理论依据。以新鲜雪莲果为原料，针对雪莲果在加工过程中易褐变、易沉淀等实际问题开展深入研究，研究结果表明：100℃杀青6 min 雪莲果出汁率达90．1％，颜色为淡黄色；采用食盐0．06％、Vc0．3％、柠檬酸0．3％、时间40 min，雪莲果汁护色效果最佳；采用0．3 g ／100ml 果胶酶＋0．3 g ／100ml 纤维素酶复配处理雪莲果果汁，果汁澄清状态最佳；雪莲果原汁含量20％，柠檬酸含量0．1％，白砂糖含量9％，蜂蜜含量0．5％的雪莲果营养浆水口感风味及状态最佳。
연구설련과영양장수공예기술，위설련과심가공제공이론의거。이신선설련과위원료，침대설련과재가공과정중역갈변、역침정등실제문제개전심입연구，연구결과표명：100℃살청6 min 설련과출즙솔체90．1％，안색위담황색；채용식염0．06％、Vc0．3％、저몽산0．3％、시간40 min，설련과즙호색효과최가；채용0．3 g ／100ml 과효매＋0．3 g ／100ml 섬유소매복배처리설련과과즙，과즙징청상태최가；설련과원즙함량20％，저몽산함량0．1％，백사당함량9％，봉밀함량0．5％적설련과영양장수구감풍미급상태최가。
The study of tuber nutrition water technology,provide theoretical basis for the deep processing of tuber.Taking fresh tuber as raw materials,in view of the tuber in machining process easy practical problems such as precipitation of Browning,easy to carry out in-depth study,the results show that the filming for 100 ℃ 6 min xuelian fruit juice yield was 90.1 %,and the color is light yellow;Use,citric acid 0.3%,salt 0.06%,Vc 0.3% time 40 min,snow lotus juice color effect is best;Using 0.3 g /10ml pectinase +0.3 g /100ml of cellulase compound processing xuelian,fruit juice,fruit juice clarification best;Snow lotus fruit juice content is 20%,citric acid content of 0.1 %,sugar content is 9%,0.5% honey content of tuber nutrition water flavor and taste best.