雪莲果果粒果汁饮料生产关键技术

摘要

对雪莲果果粒果汁饮料生产中的护色、产品配方确定及稳定剂选择等关键技术进行研究。采用单因素试验、正交试验及对比试验分别确定复合护色剂的最优配比、产品配方及复合稳定剂的比例和用量。结果表明：复合护色剂的最优配比为VC 0.20g/100mL、柠檬酸0.20g/100mL、Na2SO3 0.15g/100mL;雪莲果果粒果汁饮料最优配方为雪莲果原汁用量25.0g/100mL、雪莲果粒用量6.0g/100mL、柠檬酸用量0.15g/100mL、蔗糖用量7.0g/100mL;复合稳定剂组成为卡拉胶：明胶=1：2,用量0.25g/100mL。%In the production of yacon juice beverage with pulp,key technologies,such as color fixation,product formulation and stabilizer formulation were optimized by one-factor-at-a-time and orthogonal array design methods.The optimal color fixative formula（per 100 mL）was composed of VC 0.20 g,citric acid 0.20 g and Na2SO3 0.15 g.The optimal beverage formula（per 100 mL） consisted of yacon juice 25.0 g,yacon pulp 6.0 g,citric acid 0.15 g and sucrose 7.0 g.The optimal stabilizer was carrageenan-gelatin at a ratio of 1：2,added at a ratio of 0.25 g/100 mL.