摘要
主要研究青椒苹果汁饮料的制作方法,确定其基本配方为:苹果原汁10%～20%、青椒原汁10%、白砂糖8%～10%、柠檬酸0.3%、柠檬酸钠0.05%。苹果原汁生产中采用抗坏血酸护色与微波灭酶相结合,具有较好的抗褐变效果。青椒原汁生产中采用果胶酶提高青椒出汁率,效果显著。最佳酶解条件为:果胶酶添加量0.01%、加水量40%、酶解温度50℃、酶解时间40min、酶作用pH3.0,此条件下青椒出汁率可提高至57%,比未经酶处理的出汁率23.4%高出33.6%。
A study was carried out on the preparation of a green pepper-apple juice drink, and its basic formula was determined as： apple juice 10% - 20%, green pepper juice 10%, sugar 8% - 10%, citric acid 0.3% and sodium citrate 0.05%. During the extraction of apple juice, ascorbic acid combined with microwave heating had a good effect on the anti-browning of the juice. In the production of green pepper juice, the juice yield was significantly increased by pectinase treatment; the optimum enzymolysis parameters were determined as pectinase 0.01%, water 40%, 50℃, 40min and pH 3.0. The yield of green pepper juice could reach 57% under these conditions, 33.6% higher than the control.
出处
《饮料工业》
2012年第6期40-42,48,共4页
Beverage Industry
关键词
果蔬汁饮料
青椒汁
苹果汁
fruit-vegetable juice drink
green pepper juice
apple juice
作者简介
胡丽君（1979-），女。部门主管，主要从事食品卫生、安全方面的工作。
