文档介绍：余小领, 等
菠萝- 香蕉复合纯果汁生产工艺及冻藏研究

文章编号: 1006- 8481( 2010 ) 03- 0005 - 04
菠萝- 香蕉复合纯果汁生产工艺及冻藏研究
余小领, 李学斌, 涂豪伟
(河南科技学院食品学院, 河南
新乡
453003)
摘
要: 为了研究菠萝- 香蕉复合纯果汁饮料的生产工艺, 以菠萝和香蕉为主要原料经打浆、过滤和调配后,
添加适量的纯奶, 以蔗糖为调味剂配制成复合纯果汁。通过正交试验确定了该复合纯果汁的最佳配方为: 菠
萝
香蕉为 6
1, 纯奶添加量为 10% , 蔗糖添加量为 8% , 果汁具有色泽美观、甜酸可口和风味独特等特点。但
对最佳配方产品进行冻藏试验, 发现产品在冻藏期间褐变程度增大, 香气变淡, 口感略微变差。
关键词: 菠萝; 香蕉; 工艺; 配方; 冻藏
中图分类号: TS255. 44
文献标识码: B
Study on processing technology and frozen storage of pineapple- and- banana
composite pure fruit juice
YU X iao - ling, LI Xue- bin, TUH ao- w ei
( Food Schoo,l H enan Institu te of S cien ce and Technology, X inxiang, H enan, 453003)
Ab stract: T he pro cessing techno logy o f p ineapp le- pos ite pure fru it juice is researched. W ith pineapple
and banana w ith raw m ateria ls, after a who le treatm ent o f be ing m ashed, filtered, prepared, and added w ith som e m ilk
and suga r, the p ineapple- and- posite pure fru it ju ice is produced. W ith orthogonal experim ent, the opti
m ized rec ipe was set as the fo llow ing
the ration o f p ineapple to banana is 6
1, the adding am ount of m ilk is 10% , and
the sugar addition is 8% . T he fina l ju ice enjoys a pretty co lo r, a sweet- and- sour taste and a special flavo r. A fter the
frozen storage test on the op tim a l ju ice, it is found tha t the brown ing deg ree of pineapp le- posite pure fru it