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《Food and Fermentation Technology》 2012-03
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Study on Processing Technology of Water-chestnuts Fruit Juice Beverage

SUI Hua-song1、2,ZHANG Wen-yan1、3,ZHANG Qin1,YANG Yan1(1.College of Food Science and Technology,Yunnan Agricultural University,Yunnan Kunming 650201; 2.Yunnan Reascend Tobacco Technology(group)CO.,LTD.,Yunnan Kunming 650106; 3.Yunnan Food and Oil Science Research Institute,Yunnan Kunming 650201)  
In the present study,using water-chestnuts as the main material to produce fruit juice beverage,the processing technical parameters were obtained by using the orthogonal experimental design and sensory evaluation.The optimum technique and parameter were determined as follows: blanching for 2min with 0.5% of sodium iso-Vc;the clarified enzyme solution(10% of pectinase and 90% cellulose);25% of fruit juice added sweeteners 4.00%,0.20 % of sour agents,CMC 0.15%,and xanthan gum by 0.04%.
【Fund】: 云南农业大学第五届学生科技创新创业行动基金(2012KF130)
【CateGory Index】: TS275.5
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