文献类型：期刊文献

中文题名：番木瓜混浊果汁的工艺研究

英文题名：STUDY ON TECHNOLOGY OF PAPAYA MUDDY JUICE

作者：谌素华[1];王维民[1];夏杏洲[1];李有才[2]

机构：[1]湛江海洋大学食品科技学院;[2]广东省湛江雷州市果源果品有限公司,湛江524025

年份：2005

卷号：26

期号：3

起止页码：59

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2004、北大核心

基金：广东省湛江市科技局项目;课题名为"亚热带水果(芒果;木瓜;番石榴;菠萝)深加工技术及产业化;项目编号是:0309106

语种：中文

中文关键词：番木瓜;混浊果汁;稳定性;生产工艺

外文关键词：papaya;muddy juice;stability;technology

中文摘要：以番木瓜原浆为主要原料,白砂糖等为辅料,研究了番木瓜混浊果汁生产工艺及其关键工序。结果表明:采用正交实验并进行感官评定,确定最佳糖酸比;0.03%CMC—Na与0.025%黄原胶复配可获得理想的稳定效果。其最佳配方为:番木瓜原浆15%、白砂糖10%、柠檬酸0.10%、黄原胶0.025%、CMC—Na0.03%。该产品具有番木瓜清香,是一种天然、营养丰富的新型保健饮料。

外文摘要：Using the papaya original slurry and sugar,the technology and key procedure of muddy juice of papaya were studied in this paper. The result showed that the perfect ratio of sugar to citric acid was obtained after orthogonal experiment and evaluation by sense. The perfect stabling effect was obtained if the proportion of 0.03%CMC-Na,0.025% xanthan gum,papaya original slurry was 15%,sugar was 10%,citric acid was 0.1%. It was a kind of natural beverage that had rich nutrition, health functions with papaya aroma.