【摘要】 试验主要以蜜柚为悬浮果粒,以菠萝香精调汁,开发蜜柚果粒悬浮饮料。在试验中主要对果粒钙化和脱苦条件、汁液的调配和稳定剂的筛选等问题进行了研究。结果表明:最佳的钙化条件为在38℃下,用0.4%的氯化钙溶液处理果粒30m in;采用0.65%的β-环状糊精处理果粒1.5h,可以较好的掩盖果粒的苦味;最佳的汁液调配方案为10%的白砂糖配以0.20%的柠檬酸、0.20%的菠萝香精和0.03%的甜蜜素;使用0.08%琼脂+0.3%CM C+0.2%三聚磷酸钠或0.08%琼脂+0.45%CM C+0.1%的复合稳定剂均能使悬浮饮料具有较好的悬浮效果。更多还原

【Abstract】 The suspension beverage of honeyed shaddock grain was new-type beverage that the honeyed shaddock grain as main raw materials was suspended evenly in the blended juice with pineapple flavor. The condition of calcification and debitterizing on fruit grain and the combination of juice and stabilizing agent was investigated mainly in the test. The result indicated that: The best one was fruit grain treated with 0.4% calcium chloride solution for 30 minutes at 38℃; 0.65% β-CD was adopted to deal with the bitter flavor of fruit grain for 1.5hours; The best blended juice was one with 10% white granulated sugar mixed with 0.20% citric acid, 0.20% pineapple essence and 0.03% sweetening agent; The blended stabilizing agent of 0.08% agar-agar+0.3% CMC+0.2% sodium tripolyhosphate or 0.08% agar-agar+0.45% CMC+0.1% sodium tripolyhosphate could maintain stability of honeyed shaddock grain in the juice.更多还原