中国果菜2024，Vol.44Issue(8)：6-12,7.DOI:10.19590/j.cnki.1008-1038.2024.08.002
三叶木通果汁饮料加工工艺研究
The Processing Technology of Akebia trifoliata Juice Beverage
摘要
Abstract
A new formula of juice beverage was developed by Akebia trifoliataas raw materials,through heating,enzyme processing and other technologies.The optimization of A.trifoliatajuice beverage formula was obtained by orthogonal experiments using sensory evaluation,and the stability of juice beverage and the detection of nutrient composition were also discussed.The results showed that the pectinase∶cellulase was 1∶1,the enzyme content was 0.05％,enzymatic hydrolysis temperature was 45℃,the enzymatic hydrolysis time was 40 min,the juice had higher soluble solid content,the total amount of hydrophilic colloid added 0.12％,xanthan gum∶guar gum∶locust bean gum 2∶2∶1,homogenization pressure 30 MPa,juice had good stability when treated once.The optimum ratio combination were 25％ of juice,0.1％ of citric acid,5％ of xylitol.By analyzing the nutrient composition,it was found that the fruit juice beverage was rich in nutrients,high in fructose and potassium.It provided reference for the development of A.trifoliatajuice.关键词
三叶木通/生产工艺/稳定性/亲水胶体/酶解Key words
Akebia trifoliata/production technology/stability/hydrocolloid/enzymatic hydrolysis分类
轻工纺织引用本文复制引用
魏学军,苏上,王泽龙,凡震,姚显丽,王丽金,倪建伟,李赫,张菡..三叶木通果汁饮料加工工艺研究[J].中国果菜,2024,44(8):6-12,7.基金项目
新疆昌吉州科技支撑产业高质量发展专项基金(2023X05) （2023X05）
