红富士苹果悬浮汁饮料加工工艺的研究

摘要

Taking fresh apple as main material, the browning degree of cloudy juice was studied by Vitamin C, EDTA-2Na and citric acid. Based on this experiment, we found the best antibrowning combination 0.4%Vitamin C. The results showed the best technology of cloudy juice (100g) combination:0.1%citric acid, 8%sugar, 0.22%stabilizer and 50g apple raw juice.%本文以陕西出产的红富士苹果作为原料，采用维生素C、EDTA-2Na和柠檬酸分别进行护色，选取最佳的护色剂；然后进行正交实验，通过感官评价得到100g悬浮果汁饮料的最佳配方：0.4%维生素C、0.1%柠檬酸、8%蔗糖、0.22%稳定剂（黄原胶：瓜尔胶为1：4），其中含有50g苹果果汁原液，其余的是水。