湖北农业科学 ›› 2021, Vol. 60 ›› Issue (18): 141-145.doi: 10.14088/j.cnki.issn0439-8114.2021.18.029

• 贮藏·加工 • 上一篇    下一篇

柿子果汁饮料的配制研究

胡洪超1, 沈永贤1, 舒绪刚1, 蒋旭红1, 刘展眉2   

  1. 1.仲恺农业工程学院化工学院,广州 510000;
    2.广州南洋理工职业学院,广州 510000
  • 收稿日期:2021-01-11 出版日期:2021-09-25 发布日期:2021-10-11
  • 通讯作者: 刘展眉(1963-),女,广东中山人,教授,博士,主要从事天然产物开发利用研究,(电话)13632485298(电子信箱)1030800886@qq.com。
  • 作者简介:胡洪超(1997-),男,湖北仙桃人,实验师,博士,主要从事天然产物化学研究,(电话)18664887368(电子信箱)samhuhongchao@gmail.com。
  • 基金资助:
    广州柿宝生物科技有限公司与仲恺农业工程学院合作项目(D11820986)

Study on preparation of persimmon juice drinks

HU Hong-chao1, SHEN Yong-xian1, SHU Xu-gang1, JIANG Xu-hong1, LIU Zhan-mei2   

  1. 1. School of Chemical Engineering,Zhongkai University of Agriculture and Engineering,Guangzhou 510000,China;
    2. Guangzhou Nanyang Polytechnic College,Guangzhou 510000,China
  • Received:2021-01-11 Online:2021-09-25 Published:2021-10-11

摘要: 以恭城月柿为原料,采用针对性工艺和配方,将其加工成柿子果汁。为保持柿子果汁较好的风味和口感,抑制果汁在存放过程中发生褐变,通过响应面分析法确定柿子果汁饮料的最佳配方为:大豆蛋白添加量3.50%、增色剂添加量0.50‰、护色剂添加量1.89‰、稳定剂添加量1.08‰。此配方调制的柿子果汁饮料呈橙黄色,颜色清亮,不分层不沉淀,口感细腻柔和,甜度适中,具有浓郁的柿子风味,有轻微涩感。

关键词: 柿子, 果汁饮料, 配制, 褐变

Abstract: Taking Gongcheng persimmon as the raw material, it was processed into persimmon juice using targeted techniques and formula. In order to maintain the better flavor and taste of persimmon juice, inhibit the browning of the juice during storage, the best formula of persimmon juice drinks were determined through response surface analysisThe addition amount of soybean protein was 3.50%, the addition amount of color enhancer was 0.50‰, the addition amount of color retention agent was 1.89‰, and the addition amount of stabilizer was 1.08‰. According to this formula, the persimmon juice drinks presented the orange-yellow, with clear color, no layering and no precipitation, delicate and soft taste, moderate sweetness, rich persimmon flavor and slight astringency.

Key words: persimmon, juice drinks, preparation, browning

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