饮料工业2024，Vol.27Issue(1) ：45-50.

拐枣汁加工工艺优化及质量检测

Optimization of Processing Technology for Honey Tree Juice and its Quality Detection

豆成林 黄卉卉 张方佳
饮料工业2024，Vol.27Issue(1) ：45-50.
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  • 维普
  • 万方数据

拐枣汁加工工艺优化及质量检测

Optimization of Processing Technology for Honey Tree Juice and its Quality Detection

豆成林 1黄卉卉 1张方佳1
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作者信息

  • 1. 信阳农林学院,河南 信阳 464000
  • 折叠

摘要

为了研发一款风味独特、营养丰富的拐枣汁,以感官评价为指标,通过单因素实验优化了拐枣汁加工工艺,分别研究了出汁率、脱涩和澄清等关键工艺,在此基础上,以拐枣汁为原材料,白砂糖、柠檬酸及食用盐为辅料做调配实验,通过正交试验进行配方优化.确定最佳配比是添加白砂糖 3%,柠檬酸 0.10%,食用盐 0.03%;确定提高出汁率果胶酶的最佳添加量为 0.09%,脱涩单宁酶的最佳添加量为 0.15%,澄清拐枣汁所需的明胶最佳添加量为1.2%.此时产品澄清透明,酸甜适宜,拐枣风味浓郁,稳定性最好.

Abstract

Using sensory evaluation as indicator,single factor experiment was applied to optimize the three key processing technology for honey tree juice.The amount of pectinase,tannase and gelatine added was 0.09%,0.15%and 1.2%.Then the formula was determined by orthogonal experimental method.The optimum content of sugar,citric acid and salt was 3%,0.10%and 0.03%,respectively.The obtained honey tree juice was light yellow,clear and transparent,with suitable sour and sweet taste and unique flavor.

关键词

出汁率/脱涩/澄清/工艺优化

Key words

honey tree/juice yield rate/elimination of puckery/clarification/process

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出版年

2024
饮料工业
中国饮料工业协会

饮料工业

影响因子：0.315
ISSN：1007-7871
参考文献量15
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