黑莓果汁饮料生产流程中关键点的控制.pdfVIP

网络出版时间：2013-08-06 09:38 网络出版地址：/kcms/detail/11.1759.TS0938.011.html 黑莓果汁饮料生产流程中关键点的控制 1 , 2 2 1 , 2 1 , 2 1 , 2 曾荣妹 ，罗旭雁 ，韩琳 ，谌永前 ，吴广黔 （1.贵州省轻工业科学研究所， 贵州 贵阳 550007; 2.贵州省果蔬精深加工工程研究中心，贵州 贵阳 550025 ） 摘 要：为了保证黑莓果汁饮料成品的品质，对黑莓花色苷的稳定性及黑莓果汁饮料生产中三个关键控 制点的工艺参数进行研究。采用感官品评、正交试验、方差分析及成品于38℃保温试验七天等方法，结果 显示：随着加热温度的升高和时间的延长，黑莓汁花色苷含量下降速率增大；pH 为2~3 时黑莓花色苷较稳 定；柠檬酸对试验结果的影响最大；最优的调配方案为柠檬酸0.15%，果葡糖浆5%，白砂糖4%，果胶0.05%； 采用 118℃/10s UHT、灌装温度大于85℃的生产工艺能很好的保存黑莓果汁饮料的色、香、味。为黑莓果 汁饮料的生产提供了一套可行的工艺参数。 关键词：黑莓果汁饮料，花色苷，生产流程，关键控制点 The critical point control in the production process of blackberry fruit juice beverage ZENG Rong-mei 1,2 , LUO Xu-yan 2, HAN Lin 1, 2, CHEN Yong-qian 1, 2, WU Guang-qian 1, 2 (1 Guizhou Provincial Light Industry Research Institute, Guiyang 550007; 2 deep processing of fruits and vegetables in Guizhou Province Engineering Research Center, Guiyang 550025) Abstract: To ensure the quality of the blackberry juice, the stability of anthocyanin in blackberry juice and the parameters of three critical control points (CCP) in the production process of blackberry fruit juice were analyzed. After sensory evaluation, orthogonal experiment, variance analysis and incubation for 7 days at 38℃, the results indicated that with the increasing of heating temperature and prolonging of time, the descending rate of anthocyanin in blackberry juice increased. The anthocyanin in blackberry juice was stable when pH was 2-3. C