Study on the Processing Technology of Suspended Beverage of Orange Sacs
Chen Yan,Xie Jing,Ran Xu~* Department of Food Science and Engineering,Sichuan University(Chengdu 610065)
Suspended beverage of orange sacs was developed using fresh citrus as the main raw material. Orange sac has the characteristics of full pellet and rich juice,through the alkali treatment removing capsule clothes,under the conditions of 0.5%NaOH 80℃keeping 5 min.The production processing of suspended beverage of orange sacs was discussed in this study by the orthogonal experiment design.Results show that the optimal combination for cloudy agency and orange sac:agar 0.8 g/kg,CMC additives 4 g/kg,juice sac dosage 30 g/kg.Suspended drink has appropriate sour and sweet,cool and refreshing,and crisp feeling by chewing the pulp.
【CateGory Index】： TS275.5