发酵法桑汁饮料加工工艺的研究

摘要: 研究了利用鲜桑叶经发酵工艺加工桑汁饮料的主要工艺过程参数。结果表明 ,鲜桑叶萎凋适宜的时间为 1 8h,适宜的发酵时间为 1 0 h;最佳浸提工艺参数为料水比 1∶ 30、温度 1 0 0℃、时间 2 0 min;当采用最佳浸提条件浸提汁加工桑茶汁饮料时 ,最适宜的配方组成为桑汁用量 4 0 %、白砂糖 1 0 %、柠檬酸用量 1‰ ,此时桑汁饮料风味最佳。

Abstract: The paper studied processing technology of mulberry fermented\|b|beverage. The results showed that wither time is 18h.Fermented time is 10h.Extraction parament are the 1∶30 ratio of material and water, 100℃, 20min.Beverage formula are 40% mulberry juice, 10% sucrose and 1‰ citric acid.