【摘要】 以猕猴桃果粒、麦芽糖醇、木糖醇、酸味剂、甜味剂为主要原辅料,通过单因素试验和正交试验对无糖型猕猴桃果粒饮料进行工艺研究和配方设计。结果表明,猕猴桃果粒大小控制为1.5×1.0×1.0cm3,产品口感、外观最佳;选用0.2‰CaCl2+0.2‰Na2CO3进行保脆脱涩,效果较好;无糖型猕猴桃果粒饮料的最佳配料比例为猕猴桃果粒50%、麦芽糖醇及木糖醇5%、安赛蜜0.07‰、柠檬酸0.20%、苹果酸0.15%、水45%,口感爽脆,甜酸可口,猕猴桃鲜果风味突出。更多还原

【Abstract】 A kiwifruit drink with pulp was developed with kiwifruit pulp as main material and maltitol,xylitol,acid and sweetener as adjuncts.The processing technology of kiwifruit pulp was optiimized by using single test,and the proportions of kiwifruit pulp and the adjuncts were optimized by using orthogonal test.Results showed that when the size of kiwifruit pulp is 1.5×1.0×1.0 cm3,the taste and appearance of the drink product are the best.The deastringency and crispness-keeping effects of 0.2‰ CaCl2 plus 0.2‰ Na2CO3 are the best for kiwifruit pulp.The optimal proportions of kiwifruit pulp and the adjuncts are as follows:kiwi fruit pulp 50%,maltitol plus xylito 5%;acesulfame-k 0.07‰ citric acid 0.20%,malic acid 0.15% and water 45%.The finished drink product has crisp and delicious taste with sourness and sweetness,and the flavor of fresh kiwifruit is obvious.更多还原