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饮料专用酵母抽提物在两款酸味果汁饮料中的应用

唐冠群1,许琦1,沈硕1,刘向军1,熊建1,彭颖1,2*
(1 安琪酵母股份有限公司,湖北宜昌443003;
2 华中农业大学食品科技学院,湖北武汉430070)

摘要:本文优化了两款利用菠萝原汁和山楂原汁制备的酸味果汁饮料工艺,得到白砂糖最佳添加量为8%;柠檬酸的最佳添加量分别为0.20%和0.25%;稳定剂羧甲基纤维素(CMC)和黄原胶的最佳添加量分别为0.08%和0.10%。经过感官评价发现:两款饮料在添加0.03%的酵母抽提物(YE-B)前后风味出现较大变化,酸味变柔和,涩味减弱,甜味增强,整体喜好度和口感均有提升。

关键词:饮料专用酵母抽提物;果汁饮料;风味


Application of Special Yeast Extract for Beverage in Two Kinds of Sour Juice Drinks
TANG Guan-qun1,XU Qi1,SHEN Shuo1,LIU Xiang-jun,XIONG Jian1,PENG Ying 1,2*
(1 Angel Yeast Co.,Ltd.,Yichang 443003,China;
2 College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

Abstract: In this paper,two sour fruit beverage technologies were optimized by using original juice of pineapple and original juice of hawthorn. The optimal dosage of citric acid was 0.20% and 0.25% respectively. The optimal addition amounts of stabilizer carboxymethyl cellulose(CMC)and xanthan gum were 0.08% and 0.10%,respectively. After sensory evaluation,it was found that before and after the addition of 0.03% yeast extract(YE-B),the flavor of the two drinks changed significantly;the sour taste become soft;the astringency weakened;the sweetness increased;and the overall preference and taste were improved.

Key words: beverage yeast extract;fruit juice drinks;flavor

(2020年 第23卷 第3期)

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