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《Food & Machinery》 2015-06
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Study on processing technology of plum juice beverage with pulp

CHENG Ce;LU Jun;HAN Wen-qi;HUANG Hui;LI Zhong-hai;College of Food Science and Engineering,Central South University of Forestry and Technology;National Engineering Laboratory of Rice and By-product Deep Processing;  
Discussed on the processing technology of plum juice beverage with pulp.The main parameters of the process,including peeling method,pectinase dosage,the color fixative and juice recipes were studied by single factor and orthogonal test.The results showed that the optimum leaching method was alkaline peeling;the optimum pectinase dosage was 200 mg/L.The composite color fixative optimal ratio composed 0.15g/100 mL of VC,0.20g/100 mL of citric acid,0.30g/100 mL of sodium bisulfite;The best formula were 15g/100 mL of plum content,9.0g/100 mL of sugar,0.10g/100 mL of citric acid,10.0g/100 mL of fruit pulp,3.0g/100 mL of XC type suspending.Under the optimum condition,products was suitable in sweet and sour,the texture of product was smoothness.
【Fund】: 食品科学与工程类湖南省大学生创新训练中心项目(编号:湘教通[2014]272号)
【CateGory Index】: TS255.44
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