Research on the Production Process of Apple Clear Juice Beverage

• 作者: HAN Shun-yu SHENG Wen-jun WANG Jin YANG Xue-shan ZHANG BO ZHU Xia
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 浓缩苹果汁 生产工艺 果汁饮料 清汁饮料 亚硫酸氢钠 清除 最佳配方 护色效果
• 年，卷（期）: 2012,（4）
• 页码范围: 12-14
• 页数: 3页
• 分类号: TS255.44

摘要

[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and VC on the apple clear juice beverage were compared. [Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents (Cys, NaHSO3 and VC) in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% VC was chosen as the best color protection agent. [Conclusion] The research could provide theoretical references for using concentrated apple juice to produce apple clear juice beverage.