豆成林,黄卉卉,张方佳
(信阳农林学院,河南 信阳 464000)
摘要:为了研发一款风味独特、营养丰富的拐枣汁,以感官评价为指标,通过单因素实验优化了拐枣汁加工工艺,分别研究了出汁率、脱涩和澄清等关键工艺,在此基础上,以拐枣汁为原材料,白砂糖、柠檬酸及食用盐为辅料做调配实验,通过正交试验进行配方优化。确定最佳配比是添加白砂糖3%,柠檬酸0.10%,食用盐0.03%;确定提高出汁率果胶酶的最佳添加量为0.09%,脱涩单宁酶的最佳添加量为0.15%,澄清拐枣汁所需的明胶最佳添加量为1.2%。此时产品澄清透明,酸甜适宜,拐枣风味浓郁,稳定性最好。
关键词:出汁率;脱涩;澄清;工艺优化
Optimization of Processing Technology for Honey Tree Juice and its Quality Detection
DOU Cheng-lin,HUANG Hui-hui,ZHANG Fang-jia
(Xinyang Agriculture and Forestry University,Xinyang 464000,China)
Abstract: Using sensory evaluation as indicator,single factor experiment was applied to optimize the three keyprocessing technology for honey tree juice. The amount of pectinase,tannase and gelatine added was 0.09%,0.15%and 1.2%. Then the formula was determined by orthogonal experimental method. The optimum content of sugar,citric acid and salt was 3%,0.10% and 0.03%,respectively. The obtained honey tree juice was light yellow,clearand transparent,with suitable sour and sweet taste and unique flavor.
Key words: honey tree;juice yield rate;elimination of puckery;clarification;process
中图分类号:TS27 文献标志码:A 文章编号:1007-7871(2024)01-0045-06
2024,Vol.27,No.1