【作者】 高海生； 刘绍军；

【Author】 Gao Haisheng Liu Shaojun (Dept.of Food Engineering,Hebei Normal University of Science & Technology,Changli 066600,China)

【机构】 河北科技师范学院食品工程系；

【摘要】 在秋子梨带肉果汁的生产中,梨汁提取时,加入0．2%的果胶酶制剂,可使出汁率提高20%左右。同时在果汁的榨取过程中,为防止其氧化变色,可在榨汁的同时,加入0．04%的抗坏血酸,这样榨出的汁液淡黄至黄白色,无褐变。另外,生产工艺中采用先脱气后均质的工序,为果汁色泽的保持及维生素 C 的保存起到了积极的作用。经过添加稳定剂和两次均质可以改善饮料的悬浮稳定性。CMC-Na 单独使用时,浓度为 0．2%,琼脂与 CMC-Na 配合使用时,浓度各为0．1%即可。均质条件：第一次均质压力为16．4MPa,第二次均质压力为11．8MPa,均质温度为60℃。果汁的杀菌处理,以采用112℃以上的温度较为理想,这样既达到了杀菌的目的,又较好地保持了带肉果汁的稳定性及营养成分的保存。更多还原

【Abstract】 During the producing of pyrus ussuriensis Maxium compound fleshy juice,the juice yield could be raised by approximately 20% with 0.2% pectin enzyme adding to the juice while extracting.At the same time,0.04% ascorbic acid was added to the extracting juice in order to prevent browning.In addition,adopping the procedure of first degassing and then homogenizing benefited for keeping the color of juice and conserving ascorbic acid.The stability of juice suspension could be improved by adding stabilizer and homogenizing twice.Using CMC-Na only, the concentration was 0.2% and using the compound of agar and CMC-Na,0.1% respectively.The homogenizing condition was as follows:for the first time,pressure was 16.4MPa,and the second,11.8MPa both at the temperature of 60℃.The optimum temperature was above 112℃ in sterilizing compounded juice,which could maintain the stability of the fleshy juice and maximize the retention of nutrient while sterilizing.更多还原