台湾茂谷桔橙果汁饮料的研制

Study on the Production of Murcott Juice Beverage

摘要: 以引进台湾的柑桔新品种茂谷桔橙为原料，对其果汁饮料生产工艺及稳定性进行了研究。结果表明，茂谷桔橙果汁饮料的原料优化配比为茂谷桔橙果汁20%、柠檬酸0.2%、蔗糖5%；加入0.04%黄原胶、0.12%瓜尔胶、0.10%异VC-Na复合稳定剂，并在80℃杀菌25 min，可获得较理想的效果。

Abstract: Using Murcott, a new orange variety introduced from Taiwan， as the material, the processing techniques and stability of Murcott juice beverage were researched. The optimal raw materials formula for the beverage was Murcott juice 20%， citric acid 0.2% and sugar 5%. The combined stabilizer containing 0.04% xanthan gum， 0.12% guar gum and 0.10% sodium isoascorbate was added and the mixture was sterilized at 80℃ for 25 minutes.