木瓜果汁饮料加工工艺及稳定性研究马立志.pdf

2009, 37(4) : 144~ 145 Guizh u Agricultural Sciences [ ] 100 1-360 1( 2009) 04-0245-0144-02 木瓜果汁饮料加工工艺及稳定性研究 马立志, 刘晓燕, 王瑞 ( , 550005) [ ] 为了让木瓜果汁饮料最大限度地保存木瓜中富含的齐墩果酸和其他功效成分以 良好的风味口感, 使木瓜果 汁饮料具有良好的组织形态和稳定性, 进行了木瓜果汁饮料加工工艺试验结果表明, 木瓜果汁饮料主要成分最佳的配比: 木瓜果浆25% , 蔗糖8% , 柠檬酸0. 15% ; 复合稳定剂配比: 黄原胶0. 12% , 羧甲基纤维素钠0. 08% , 结冷胶0. 05% , 藻酸丙二 醇酯0. 08% 生产工艺条件为: 2 次均质均质压力第1 次25M Pa, 第2 次20 MPa, 均质温度55 e 生产的果汁饮料外观形 态均匀, 流动性好, 口感爽滑, 在货架期内没有产生果肉沉淀和上浮现象 [ ] 木瓜果汁; 配比; 稳定剂; 均质 [ ] S661. 6 [ ] A Study on the Processing Technology and Stability of Papaya Juice MA L-i zhi, LIU Xia -yan, WAN G Rui (D ep artment of Biology and Environment Engineering , Guiy ang Colleg e, Guiy ang, Guizhou 550005, China) Abstract: The experiment w as carried ut t est ablish t he ptimum pr cessing techn l gy f papaya juice f r preserving its abundant lean lic acid, ther functi nal c mp nents, g d flav r , taste, g d tissue f rm and stabilit y. The results sh w ed that t he ptimum f rmulat i n f main c mp nents w as 25% fruit paste f papaya, 8% sucr se and 0. 15% citric acid, the pt imum f rmulat i n f stabilizers was 0. 12% x anthan gum, 0. 08% s dium carb xymethyl cellul se, 0. 05% gellan gum and 0. 08% f pr pylene glyc l alginate and the pr cessing c nditi n was tw ice h m genizati n under the pressure f 25 MPa and 20 MPa at 55 e respectively . The juice pr duced by the pr cessing technique has t he advant ages f unif rm appearance shape, high fluidity , tasty refreshing, and n flesh precipitati n and fl ating during the shelf life. Key words: papaya juice; rati ; stabilizer; h m genizati n , 15%20% 25%, A , 4%6%8% , C 0. 10% , 0. 15%, 0. 20% 9 , , / 140 0 , , , 1. 2. 2