【摘要】 以“米良一号”猕猴桃为原料,研究了猕猴桃果粒果汁饮料的生产工艺条件,并对猕猴桃果汁与果粒的配比、采用果葡糖浆和功能性甜味剂AK糖替代白砂糖、稳定剂的复配及其化胶工艺进行了探讨。结果表明:产品配方中,果汁含量占12%、果粒含量占8%、果葡糖浆和AK糖分别占总糖甜度的60%和40%,产品的风味和口感较好;采用0.08%的CMC-Na、0.10%的卡拉胶、0.06%的结冷胶构成的复合稳定剂,化胶浓度为1.0%,化胶温度控制85℃以下,放置时间30min内,可取得较理想的稳定效果。更多还原

【Abstract】 By using the "Miliang No.1" kiwi fruits as the raw material, this paper studies the manufacturing technique condition of kiwi fruit pellet juice, and probes into the proportioning of kiwi fruit juice and fruit pellets, the substitution of high fructose syrup and functional sweet agent AK sugar for white granulated sugar, re-collocation of the stabilizing agent and chemical glue technological technique. The study results show that within the product formulation, the content of fruit juice is 12% and that of fruit pellets is 8%, high fructose syrup and AK sugar accounts for 60% and 40% of the total sweetness respectively; and the flavor and taste of the product is good. The composite stabilizer is made of 0.08% CMC-Na, 0.10% carrageeenen and 0.06% cool glue. The concentration of the chemical glue is 1.0%. And the optimal stabilizing efficiency can be achieved if the temperature of chemical glue is controlled below 85℃ within 30min.更多还原