毛樱桃汁碳酸饮料生产工艺研究

Production technology of Prunus Tomentosa Thunb juice carbonic acid drink

摘要: 分析了毛樱桃的营养成分，研究了果胶酶ROHAPECT D5S对毛樱桃的出汁率、粘度、澄清度的影响。结果表明，毛樱桃营养丰富，矿物质和维生素等含量较高；复合果胶酶处理对出汁率的影响显著，酶的浓度为6%、处理温度为45℃、处理时间为60 min时出汁率最高，达到72.8%，提高了11.6%；并且酶的浓度能极大地降低果汁的粘度，使果汁澄清度加大，差异显著；同时优选出毛樱桃汁碳酸饮料的最佳配方。

Abstract: This paper analyses the nourishment components of Purnus Tomentosa Thunb, and effect of pectinase Rohanpect D5S on Prunus Tomentosa Thunb's juice yield, viscosity, clarificaiton. The results show that, Prunus Tomentosa Thunb is rich in mineral materials and vitamins. Production by using compound pectinase has significant effect on juice yield. The highest rate is 72.8% in the condition of 6% enzyme in concentration, 45℃ in processing temperature and 60 minutes in processing time, which is 11.6% higher than that of comparison group. The enzyme concentration can greatly decrease juice stickiness, and increase clarificaiton. The paper also puts forward the optimal formula of Prunus Tomentosa Thunb juice carbonic acid drink.