瞿建波

（上海康识食品科技有限公司，上海  201100）

摘要：以干制的去核杏肉（俗称杏皮）为原料，以杏皮萃取液得率及感官指标评价为指标，通过单因素实验和正交试验，确定了杏皮最佳萃取条件为：萃取温度85℃，萃取时间50min，料水比1∶10。在此工艺条件下，萃取液得率为65%，感官评分为96.3。在萃取液中加入一定比例水、白砂糖、柠檬酸等原辅料，经过超高温灭菌（UHT），得到杏香怡人、酸甜适中、口感清爽的杏皮水。

关键词：杏；萃取；配方；生产工艺

Study on Processing of the Dried Seedless Apricot Beverage

QU Jian-bo

（Shanghai Kangshi Food Technology Co.，Ltd.，Shanghai  201100，China）

Abstract: The dried seedless apricot was used as main raw material，the yield and sensory score of dried seedlessapricot extraction as the index，the optimal extraction conditions were determined by single factor and orthogonaltest. The optimal extraction conditions were water temperature 85℃，time 50min，material- liquid ratio 1∶10. In thisprocess conditions，the yield of extraction was 65%，and the sensory score was 96.3. The beverage with rich apricotflavor，optimal sweet-sour ratio was developed，by adding a certain proportion of water，sugar，citric acid and othermaterials into the extraction solution，and sterilized by Ultra-high temperature（UHT）sterilizer.

Key words: apricot；extraction；formula；processing

中图分类号：TS275          文献标志码：A          文章编号：1007-7871（2021）03-0040-04

2021，Vol.24，No.3