江西农业学报Issue(2)：55-57,3.
黑莓果肉饮料生产工艺研究
Study on Processing Technology of Blackberry Pulp Beverage
摘要
Abstract
The formula and processing technology of blackberry pulp beverage were studied in this paper .The results showed that the optimum formula of blackberry pulp beverage was blackberry pulp 50%, high fructose corn syrup 8%, sodium citrate 0.1%, ferulic acid 0.05%, acid-resistant carboxymethyl cellulose 0.15%, xanthan gum 0.05%, and gellan gum 0.06%.The mixed beverage was grinded by using colloidal mill with the granularity of 15~30 μm, homogenized under the pressure of 20 MPa, degased at 38℃within the vacuum of 0.06 MPa, and finally sterilized at 85℃for 25 min.After processing with the above parame-ters, the taste and stability of the blackberry pulp beverage were the best .关键词
黑莓/稳定性/加工工艺/优化Key words
Blackberry/Stability/Processing technology/Optimization分类
农业科技引用本文复制引用
周剑忠,单成俊,张丽霞,刘小莉,黄自苏..黑莓果肉饮料生产工艺研究[J].江西农业学报,2014,(2):55-57,3.基金项目
江苏省农业三新工程［SXGC（2012）S32210001-1］。 （）
