摘要
以“米良1号”猕猴桃为原料,对猕猴桃果汁果肉型果冻的生产工艺进行了实验研究,重点探讨了猕猴桃果肉的微波灭酶护色工艺、化胶工艺及主要原辅料的配比。结果表明:采用频率2450Hz、功率11kW的微波对猕猴桃果肉颗粒辐射处理4min,可取得较理想的灭酶效果;采用化胶浓度2.0%,化胶温度80～85℃的工艺参数,化胶效果较好;主要原辅料的配比为果汁30%、果肉颗粒6%、总酸0.20%、总糖12%、果冻粉0.7%。
With ＂Miliang No. I＂ kiwi fruits as the raw material, this research carded out the experimental investigation on the production technique of kiwi fruit juice pulp type jelly and mainly studied the color-protecting technology by using microwave to inactivate the enzyme, glue digesting technology and proportion of major raw and auxiliary materials. The research results showed that the perfect effect of inactivating enzyme can be achieved by adopting microwave with a frequency of 2450 Hz and power of 11 kW to radiate kiwi fruit pulp particles 4min; and the glue digesting effect is better good on the conditions： the concentration of the digested glue 2.0% and the temperature for 80~85 ℃; the proportion of major raw and auxiliary materials is as follows： fruit juice 30%, pulp particles 6%, total acidity 0.20%, total sugar 12% and jelly powder 0.7%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第7期600-603,共4页
Food Science
关键词
猕猴桃
果汁
果肉
灭酶
生产工艺
Kiwi fruit
fruit juice
fruit pulp
enzyme inactivation
production technique
