【摘要】 本文以新鲜“米邦塔”仙人掌茎为原料,对仙人掌饮料的加工工艺进行了初步探讨。结果表明:在85℃下,将仙人掌热烫1min,加入40％的α-淀粉酶,淀粉酶打浆制汁,10％仙人掌原汁中添加0.10％抗坏血酸和0.05％柠檬酸护色,4.5％蔗糖、0.01％蛋白糖、0.10％柠檬酸、0.01％黄原胶、0.20％海藻酸钠、0.30％柠檬香精以及O.05％山梨酸钾进行调配,可做出色、香、味、形俱佳的仙人掌饮料。更多还原

【Abstract】 In this paper, the processing of beverage made from fresh stem of Qpuntia Milta Alta is studied. The extraction ratio is satisfying when Opuntia Milta Alta is scalded for 1 minute at 85℃ and broken to produce juice with 0.4% α -amylase. 10% Opuntia Milta Alta juice is mixed with 0. 1% Vc and 0. 05% citric acid to protect juice color, and added 4. 5% sucrose, 0. 01% proteoglycans, 0.1% citric acid, 0.01% xanthic gum, 0.2% CMC-Na, 0.3% citric essence and 0.05 % potassium sorbate, so the color, flavor, taste and shape of the cactus beverage are perfect.更多还原