摘要
以沙田柚为原料,采用单因素实验对沙田柚果汁的酶解及脱苦工艺进行研究,并通过正交实验确定果汁饮料的最佳配方。结果表明,果胶酶添加量为0.3%时沙田柚的出汁率最高,β-环糊精的添加量为0.4%时脱苦效果较好,果汁饮料的最佳配比为沙田柚果汁25%,蜂蜜9%,柠檬酸0.4%,所制得的沙田柚果汁饮料口感清爽,风味独特,品质较好。
Using Shatian Pomelo as raw material, the processing techniques of enzymolysis and debitterizing were researched by single factor test, and the optimal fomula of the juice beverage was determined by orthogonal design experiment. The results showed that the Shatian Pomelo juice yield could reach highest when the amount of pecti- nase was 0. 3%, and the debittering effect was perfect with 0. 4% β - cyclodextrin. The best material fomula of juice beverage was as follows： 25% Shatian Pomelo juice, 9% honey and 0. 4% citric acid. The quality of product is better with clean taste and special flavor.
出处
《宜春学院学报》
2013年第6期115-116,共2页
Journal of Yichun University
关键词
沙田柚
果汁饮料
出汁率
Β-环糊精
Shatian Pomelo
Juice Beverage
Juice Yield
β - cyclodextrin
