冰糖雪梨饮料的加工工艺研究_食品科学与工程.doc

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  • 更新时间:2016-07-07
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摘 要:本课题主要以雪梨为主要原料,以冰糖、柠檬酸、柠檬酸钠等为辅料调配出冰糖雪梨饮料。研究主要通过护色处理来改善雪梨饮料的感官,使用D-异抗坏血酸钠解决雪梨饮料易发生褐变问题,提高雪梨饮料的稳定性;通过果汁澄清处理来提高饮料的澄清度,加入果胶酶解决果汁浑浊、沉淀等现象;通过正交试验设计来优化冰糖雪梨饮料的配方方案;通过恒温技术来确保产品的保质期。结果表明,加入护色剂D-异抗坏血酸钠最佳用量为0.02%,在此浓度下雪梨汁褐变程度最小;加入澄清剂果胶酶的最佳用量为0.5%,在此浓度下,雪梨汁澄清效果最好;正交试验研究得到的最佳工艺配方和加工条件为:雪梨原汁为10%,冰糖含量为11%,柠檬酸含量为0.065%,柠檬酸钠含量为0.016%,雪梨香精用量为0.105%。此条件下配制得到的冰糖雪梨饮料的得分最高为90分。该产品用110℃保温15min的杀菌强度,产品恒温(37℃)保藏7天无变质现象,品质稳定。

关键词 冰糖雪梨;护色;澄清;正交试验;最佳配方

 

Abstract:The main subject of Sydney as the main raw material, sugar, citric acid, sodium citrate as adjunct deployment of a candy Sydney drinks. Study by protecting color processing to improve the senses of the Sydney drinks, D-sodium erythorbate solve Sydney drink prone to browning problem, improve Sydney beverages stability; fruit juice clarification process to improve the clarity of the beverage, adding pectinase solve juice turbidity, precipitation and other phenomena; orthogonal design to optimize crystal sugar drink recipe Sydney; thermostat technology to ensure that the shelf life of the product. The results show that the addition the color fixative D-sodium erythorbate optimum amount of 0.02%, snow pear juice browning least at this concentration; the clarifying agent pectinase optimum amount of 0.5%, at this concentration, Sydney juice to clarify the best; orthogonal Test of the optimum formulation and processing conditions: Sydney juice for 10% the rock sugar content of 11%, content of 0.065% citric acid, sodium citrate content of 0.016%, Sydney The essence was 0.105%. Candy Sydney score beverage preparation obtained under this condition is a maximum of 90 points. The product preserved 7 days 95 ℃sterilization 30min, constant temperature (37 ° C) metamorphic phenomena, quality and stability.

Keywords  candy Sydney protecting color clarified orthogonal test Best recip

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