摘要
以新鲜的黑加仑果为主要原料,通过酶处理和风味调配的正交试验,比较明胶、硅藻土、双联微孔膜的过滤效果等因素确定澄清型黑加仑果汁的最佳工艺路线。结果表明:加酶量0.035%、酶解温度40℃、酶解时间50min时果汁的出汁率在90.8%;双联微孔膜过滤效果最好;黑加仑果汁含量15%、含糖量8%、柠檬酸量0.020‰时黑加仑果汁饮料的风味酸甜可口,营养丰富,稳定性好。
Taking fresh blackcurrant fruit as the main raw material,using the orthogonal experiment of enzyme treatment and flavor deployment to make sure the optimal processing through comparing the filtration effect of gelatin,diatomaceous earth and double microporous membrane.The results showed that when the enzyme concentration was 0.035%,enzymolysis temperature of 40℃,enzymolysis time was 50 min,the juice yield could reach 90.8%;The filtration effect of double microporous membrane was the best;When juice content was 15%,sugar content was 8%,citric acid content was 0.020‰,the blackcurrant juice drink with particular flavor and rich of nutrition and good stability.
出处
《黑龙江农业科学》
2012年第11期128-131,共4页
Heilongjiang Agricultural Sciences
关键词
黑加仑果
酶解法
精滤
澄清汁
风味调配
blackcurrant fruit
enzymatic
fine filter
clarified juice
flavor deployment
