新疆大沙枣饮料的加工工艺研究

Processing Technology of Xinjiang Big Oleaster Beverage

摘要:

以新疆大沙枣为原料，对沙枣饮料的加工工艺进行了研究。沙枣汁果胶酶解浸提的最佳工艺参数：加入0.7%的果胶酶，调pH至4.5，在50 ℃下酶解8 h。沙枣汁调配的最佳参数：在沙枣汁中加入3.5%白砂糖、3.5%蜂蜜、0.05%柠檬酸。沙枣饮料色泽明亮，枣香浓郁，口感细腻，是一种新型饮料。

Abstract:

The oleaster beverage was prepared using Xinjiang big oleaster as raw material. The orthogonal test showed that the optimized conditions of enzymatic hydrolysis of oleaster juice were as follows: pH value of 4.5, pectinase dosage of 0.7%, reaction time of 8 h and reaction temperature of 50 ℃. The best formula of the oleaster beverage were also determined as follows: sugar content of 3.5%, honey content of 3.5%, and citric acid content of 0.05%. The achieved beverage showed bright color and nice taste.