文献类型：期刊文献

中文题名：芒果带皮果汁饮料的工艺研究

英文题名：Study on the processing technology of a whole mango juice beverage

作者：尚朝杰[1];王维民[1];张晓迪[1];刘俊围[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088

年份：2015

卷号：36

期号：1

起止页码：263

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：广东省科技计划项目(2012NL036)

语种：中文

中文关键词：芒果汁;饮料;配方;稳定性

外文关键词：mango juice ; beverage ; formula; stability

中文摘要：以芒果带皮果肉为原料,酶法制成芒果果汁饮料。在单因素实验的基础上,利用正交实验确定了芒果带皮果汁饮料最佳配方和最佳复合稳定剂。结果表明:最佳配方为芒果原汁添加量90%,蜂蜜添加量6%,白砂糖添加量5%,柠檬酸添加量0.02%;最佳复合稳定剂为PGA用量0.09%,黄原胶用量0.06%。该工艺生产的芒果带皮果汁具有芒果香气、色泽,质地均匀,口感爽口。

外文摘要：A mango juice beverage was made with mango pulp and peel by enzymolysis. On the basis of single factor experiment,the optimal formula and stabilizer were determined by orthogonal test.The results showed that the optimum formula of the mango juice beverage was 90% mango juice,6% honey,5% white granulated sugar, 0.02% citric acid and the optimum compound stabilizer was composed of 0.09% PGA and 0.06% xanthan gum. Under these conditions ,the whole mango juice beverage had smooth taste, even texture, nice aroma and color of mango.