[1]苏云珊.澄清型黑加仑果汁的研制[J].黑龙江农业科学,2012,(11):128-131.
　SU Yun-shan.Development of Blackcurrant Juice Clarification[J].HEILONGJIANG AGRICULTURAL SCIENCES,2012,(11):128-131.
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澄清型黑加仑果汁的研制

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2012年11 页码: 128-131 栏目: 出版日期: 2012-11-10
Title:
Development of Blackcurrant Juice Clarification
文章编号:
1002-2767（2012）11-0128-04
作者:
苏云珊
黑龙江省农业科学院 园艺分院，黑龙江 哈尔滨 150069
Author(s):
SU Yun-shan
Horticultural Branch ofHeilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150069
关键词:
黑加仑果; 酶解法; 精滤; 澄清汁; 风味调配
Keywords:
blackcurrant fruit; enzymatic; fine filter; clarified juice; flavor deployment
分类号:
TS255.44
文献标志码:
A
摘要:
以新鲜的黑加仑果为主要原料，通过酶处理和风味调配的正交试验，比较明胶、硅藻土、双联微孔膜的过滤效果等因素确定澄清型黑加仑果汁的最佳工艺路线。结果表明：加酶量0.035％、酶解温度40℃、酶解时间50 min时果汁的出汁率在90.8％；双联微孔膜过滤效果最好；黑加仑果汁含量15％、含糖量8％、柠檬酸量0.020‰时黑加仑果汁饮料的风味酸甜可口，营养丰富，稳定性好。
Abstract:
Taking fresh blackcurrant fruit as the main raw material,using the orthogonal experiment of enzyme treatment and flavor deployment to make sure the optimal processing through comparing the filtration effect of gelatin,diatomaceous earth and double microporous membrane.The results showed that when the enzyme concentration was 0.035%,enzymolysis temperature of 40℃,enzymolysis time was 50 min,the juice yield could reach 90.8%;The filtration effect of double microporous membrane was the best;When juice content was 15%,sugar content was 8%,citric acid content was 0.020‰,the blackcurrant juice drink with particular flavor and rich of nutrition and good stability.

参考文献/References:

[1] 张志东，李亚东，吴林，等 . 黑加仑的营养价值 [J]. 中国食物与营养， 2003 （ 12 ）： 52 - 53.

[2]段旭昌，杨荣慧，穆晓梅.果胶酶在黑加仑果汁加工中的应用技术研究[J].陕西林业科技，1999（1）：1-3,6.

[3]高愿军.软饮料工艺学[M].北京：中国轻工业出版社，2009：143-162.

[4]黄晓钰，刘邻渭.食品化学综合实验[M].北京：中国农业大学出版社，2002：89-97.

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备注/Memo

作者简介：苏云珊（1983-），女，辽宁省辽阳市人，学士，研究实习员，从事农产品加工工艺与利用研究。E-mail：suyunshan@163.com。

更新日期/Last Update: 2014-10-27