作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业》 2008年第1期62-64,共3页

摘　　要： 研究了橄榄汁饮料的加工工艺和关键技术,结果表明,橄榄经去核、破碎后,加入0.02%的果胶酶,在40℃下,作用60min,可明显提高出汁率,酶解后的橄榄汁经适当稀释后,加入10%的白砂糖,0.5%食盐,0.03%黄原胶,0.05%的CMC-Na,0.05%单甘酯,0.03%蔗糖酯,即可调配成营养丰富,风味独特,稳定性高的橄榄汁饮料。 and the key technique, the results indicated that it was apparently to enhance olive juice proportion after taking out the nucleus, adding pectin enzyme 0.02%, temperature 40℃,time 60min. The olive juice beverage was abundance in nutrition, unique in flavor, good in stabilization after it was decompounded by enzyme, and diluting properly, then adding white granulated sugar 10%, common salt 0.5%, xanthan gum0.03%, CMC-Na 0.05%, monoglyceride 0.05%, cane sugar ester 0.03%.

关 键 词： 橄榄 酶解 调配 饮料

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]