拐枣果汁冬枣果粒悬浮饮料的研制

Development of drinks of Turnjujube juice with suspended jujube granule

摘要: 以拐枣和冬枣为试材,研究拐枣果汁冬枣果粒悬浮饮料的制备。在拐枣果汁含量为25%的基础上,探讨冬枣果粒含量和蔗糖、柠檬酸、琼脂的用量对悬浮饮料品质的影响。实验结果表明,以0.30%的Ca Cl2对冬枣果粒进行脆化,效果较好;拐枣果汁冬枣果粒悬浮饮料最佳调配比例为:冬枣果粒15%,蔗糖10%,柠檬酸0.20%,悬浮稳定剂琼脂0.25%。在该条件下制出的果粒果汁悬浮饮料具有较好的悬浮性及稳定性,感官品质良好。

Abstract: In this paper, the preparation of Turnjujube jujube with suspended jujube granule was studied by using the Turnjujube and jujube as materials. On the basis of 25% Turnjujube jujube, the effect of suspended jujube granule, sucrose, citric acid and agar content on the quality of suspended beverage was discussed.The results showed that 0.30% Ca Cl2 was the best for jujube granule's crispness.The optimal combination for the suspended beverage was jujube granule 15%, cane sugar10.0%, citric acid 0.20% and agar 0.25%. Based on this fomulation, the sensory evaluation and stability of the suspended beverage was the best.