摘要
本文研究了天然草莓带肉果汁饮料的加工工艺,并对产品的悬浮稳定性进行实验分析,结果表明当采用原果汁浓度50%,白砂糖和甜蜜素的添加量分别为6%和0.05%,柠檬酸的浓度0.05%以及0.1%CMC-Na2,0.15%黄原胶,0.05%阿拉伯胶复配组成的复合稳定剂时,制得的草莓汁色泽,组织状态及风味,均优于其他处理,且稳定性较好。并探讨了几种抗氧化剂在草莓浸洗,打浆后放置过程中对VC变化的影响,结果表明,随着果汁在空气中放置时间的延长,各抗氧化剂处理组与对照相比均表现出对草莓果实中维生素C的不同保存效应,其中,随着时间延长,茶多酚的抗氧化效果最好。
The processing technique and procedure, stability of strawberry pulp and juice drinks were studied, the results showed: when strawberry juice 50%, sugar 6%, sugar substitution 0.05%, citric acid 0.05% and the compound stabilizer which consists of CMC-Na 0.1%, Huangyuan gum 0.15% and Arabia gum 0.05% were used, the strawberry pulp and juice drinks had a distinctive flavor and good stability. In addition, the different effect of several kinds of natural antioxidants and control on Vitamin C loss in strawberry processing were studied, the tea polyphenols had the best effect.
出处
《四川食品与发酵》
2005年第1期16-19,共4页
Sichuan Food and Fermentation
关键词
果汁
天然
抗氧化效果
草莓汁
打浆
风味
阿拉伯胶
处理
对照
延长
Strawberry pulp and juice
processing technique
compound stabilizer
natural antioxidant
Vitamin C.
