The critical point control in the production process of blackberry fruit juice beverage
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摘要: 为了保证黑莓果汁饮料成品的品质,对黑莓花色苷的稳定性及黑莓果汁饮料生产中三个关键控制点的工艺参数进行研究。采用感官品评、正交实验、方差分析及成品于38℃保温实验7d等方法,结果显示:随着加热温度的升高和时间的延长,黑莓汁花色苷含量下降速率增大;pH为2~3时黑莓花色苷较稳定;柠檬酸对实验结果的影响最大;最优的调配方案为柠檬酸0.15%,果葡糖浆5%,白砂糖4%,果胶0.05%;采用118℃/10s UHT、灌装温度大于85℃的生产工艺能很好的保存黑莓果汁饮料的色、香、味。为黑莓果汁饮料的生产提供了一套可行的工艺参数。Abstract: To ensure the quality of the blackberry juice, the stability of anthocyanin in blackberry juice and the parameters of three critical control points (CCP) in the production process of blackberry fruit juice were analyzed.After sensory evaluation, orthogonal experiment, variance analysis and incubation for 7 days at 38℃, the results indicated that with the increasing of heating temperature and prolonging of time, the descending rate of anthocyanin in blackberry juice increased.The anthocyanin in blackberry juice was stable when pH was 23.Citric acid had the greatest influence on experimental results.The optimal blending parameters were citric acid 0.15%, fructose syrup 5%, sugar 4% and pectin 0.05%.The color, flavor and taste of the blackberry fruit juice were well preserved with the production technique of 118℃ /10s UHT and filling temperature above 85℃.It has provided a set of feasible parameters for the production of blackberry fruit juice.
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Keywords:
- Blackberry juice drink /
- anthocyanin /
- production process /
- critical control point
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