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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (7): 487-492.

• 食品 营养 检测 安全 • 上一篇    

儿童果汁型饮料的生产工艺及稳定性研究

查恩辉 李兴霞 李娜 高慎阳   

  • 收稿日期:2010-10-18 修回日期:2010-11-04 出版日期:2011-04-05 发布日期:2011-04-05

The Research on Processing Techniques and Stability of Kids Syrup

  • Received:2010-10-18 Revised:2010-11-04 Online:2011-04-05 Published:2011-04-05

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摘要：

为了开发一种能够满足儿童营养需求的果汁型饮料，以经过认证的有机果汁为主要原料，采用单因素实验和正交实验对儿童果汁型饮料配方、生产工艺及其稳定性进行了研究。结果发现最优成分配比为苹果浓缩汁12%、梨浓缩汁2%、葡萄浓缩汁2%、白砂糖2%、蜂蜜1%、柠檬酸0.1%、葡萄糖酸钙23g/kg、牛磺酸300mg/kg、维生素C 300mg/kg、L-肉毒碱40mg/kg、耐酸CMC 0.15%，黄原胶0.04%，果胶0.04%，海藻酸钠0.04%。因此建立了一种安全、有效制备儿童果汁饮料的生产工艺，所生产的饮料以5000r/min的转速离心30min沉淀率为2.45%，外观呈现淡黄色、香气浓郁、酸甜适中、清亮透明。关键词：儿童果汁饮料；生产工艺；稳定性

关键词: 专业镇技术创新平台, 专业镇技术创新平台

Abstract:

To develop a kind of new kids syrup, of which meets the nutritional needs of children. The processing techniques and stability of kids syrup which authenticated organic syrup as primary raw material were researched in this paper, through single factor experiment and orthogonal design experiment. The optimal ingredient rates of the beverage product showed as follows: concentrated apple juice 12%, pear juice 2% and grape juice 2% as well as sugar 2%, honey 1%, citric acid 0.1%, calcium lactate 2.3%, taurine 300mg/kg, vitamin C 300mg/kg, L-carnitine 40mg/kg, acidproof CMC 0.15%, xanthan gum 0.04%, pectin 0.04%, sodium alga acid 0.04%. Established a safe and effective preparation of children's juice drink processing technique, precipitation rate of the end-product is 2.45% （5000r/min ，30min），and it looks limpid with faint yellow, smells aromatic, tastes sweet and sour.