摘要
以大樱桃、苹果为主要原料,经过制浆、发酵、调配、均质、杀菌制得发酵果蔬汁饮料。通过正交试验确定最佳发酵工艺为发酵时间24 h,发酵温度36℃,菌种接种量5%;最佳配料为大樱桃、苹果的配比4∶1,白砂糖添加量7%,柠檬酸添加量0.20%;最佳稳定剂配方为羧甲基纤维素钠添加量0.08%,黄原胶添加量0.08%,海藻酸钠添加量0.03%,瓜尔胶添加量0.03%。
In this experiment,big cherry and apple were used as main raw materials,fermented fruit and vegetable beverage afterpulp,fermentation,blending,homogenizationand sterilization.Though orthogonal experiments,the best ingredient were determined as follows:the fenmentation time was 24 h,the fermentation temperature was 36℃,and the amount of inoculation was 5%.Best fermentation process were determined as follows:big cherry∶apple was 4∶1,white sugar was 7%,citric acid was 0.20%;Best portfolio of stability was comfirmed with:CMC 0.08%,xanthan gum 0.08%,sodium alginate 0.03%,guar gum 0.02%.
作者
代绍娟
尹俊涛
雷勇
刘艳怀
DAI Shaojuan;YIN Juntao;LEI Yong;LIU Yanhuai(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,China)
出处
《农产品加工》
2019年第23期12-14,共3页
Farm Products Processing
关键词
发酵
大樱桃
果蔬汁
饮料
研发
fermentation
big cherry
fruit and vegetable juice
beverage
development
