【摘要】 对树莓果汁饮料加工技术进行了研究。结果表明,果胶酶能明显提高树莓果汁的出汁率,在温度35℃、酶解时间3h、果胶酶用量0.5g·L-1时,酶解效果最佳。2L成品饮料配方按原果汁320mL、白糖90g、NaCl0.5g、Na3PO42g、麦芽糖180mL、CMCNa0.3g、柠檬酸三钠15g进行配比,产品口味良好。更多还原

【Abstract】 Processing technology researchs of raspberry beverage was described.The results showed that fruit juice was incrcased by applying pectase. The analysed results of the orthogonal experiment indicated that the optmum conditions for the pectase were when enzyme concentration was 0.5 g/L, temperatur 35℃, taking time 3 h.2 L blackberry beverage ingredients were 320 mL raspberry juice, 180 mL amylomaltose, 90 g sucrose,0.5 g NaCl, 2 g Na3P04, 0.3 g CMCNa,some citric acid and flavour material.更多还原