纯天然菠萝饮料的研制

利用来源丰富、价廉的成熟菠萝为原料,研制出保留其营养成分和风味物质的纯天然饮料.将新鲜的成熟菠萝榨汁、过滤、微波灭菌制成纯天然菠萝饮料.以灭菌前后菠萝汁中维生素C的含量及灭菌后菠萝汁的外观性状为考核指标,采用正交试验优选出关键工序微波灭菌的最佳工艺条件.微波灭菌的最佳工艺条件是灭菌功率为700W,时间为5min.在最佳灭菌条件下菠萝汁中维生素C的保存率为82.09%.采用微波灭菌工艺制备纯天然菠萝饮料可行,其维生素C的保存率较高.

Preparation of the Pineapple Natural Beverage

Pineapple natural beverage,keeping nutrition composition and flavor,was prepared with fresh ripe pineapples which are rich and cheap.The natural juice was prepared by compression,filteration and microwave sterilization with fresh pineapple.According to the changes of the content of vitamin C and the appearance characters of the juice,the best technological conditions of the key process-microwave sterilization were selected by the cross test.The best power and time of microwave sterilization were 700w and 5 min respectively.In the best condition of sterilization,the survival rate of vitamin C was 82.09%.It is feasible to make the natural pineapple juice by the microwave sterilization technology.The survival rate of vitamin C is higher.