软枣猕猴桃果肉饮料工艺的研究

摘要

The formula and processing technology of pulp beverage using actinidia arguta as the main raw ma-terial were studied in this paper. The formula was determined by the orthogonal experiment, the formula was:o-riginal fruit pulp 10%, sugar 10%, citric acid 0.08%, malic acid 0.06%.The compound of xanthan gum and CMC with same-size ratio was selected as stabilizer through study on the stability of the beverage, the recruit-ment was 0.135%.The homogenization condition was 60℃, 20 MPa. Results indicated that the optimal staril-ization condition was 80℃, 20 min. The product had good taste and good stability.%以软枣猕猴桃为原料,研究一种果肉型猕猴桃饮料的配方工艺.通过正交试验设计,确定了饮料的配方为:原果浆10%、白砂糖10%、柠檬酸0.08%、苹果酸0.06%;通过对饮料的稳定性研究,选择黄原胶:CMC=1:1(质量比)复配作为稳定剂,添加量为0.135%;均质工艺为60℃,20 MPa;灭菌工艺为80℃,20 min.最终成品口感优良、稳定性良好.