中国果菜2025，Vol.45Issue(3)：41-45,5.DOI:10.19590/j.cnki.1008-1038.2025.03.008
西梅速冻果汁加工工艺研究
Study on Processing Technology of Frozen Prune Juice
摘要
Abstract
Prune has poor storage resistance.Developing frozen prune juice can solve the storage problem of prune and increase its added value.Using'French'plums as materials and sensory evaluation and sugar acid ratio as evaluation indicators,this paper explored the production technology and formula optimization of frozen prune juice through single factor and orthogonal experiments.The optimized formula was as follows:stabilizer addition(carrageenan∶xanthan gum=1∶1.5)at 1.0%,prune juice addition at 22%,and white sugar addition at 11%.The product exhibits a brick-red color,uniform hue,and a well-balanced sweet and sour taste.The optimization of this process provided a theoretical foundation for the production of frozen fruit and vegetable juices.关键词
西梅/速冻果汁/配方优化/糖酸比/感官评价Key words
Prune/frozen juice/formula optimization/sugar acid ratio/sensory evaluation分类
轻工业引用本文复制引用
刘光磊,姬德胜..西梅速冻果汁加工工艺研究[J].中国果菜,2025,45(3):41-45,5.基金项目
中央引导地方科技发展专项资金项目-新疆特色水果速冻果汁生产及质量控制关键技术集成与示范 （）
