Optimization of Processing Technology for Honey Tree Juice and its Quality Detection
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.
honey treejuice yield rateelimination of puckeryclarificationprocess
万方数据
维普
