五味子饮料的技术研究

①将五味子漂洗后干燥,对干燥后的五味子破碎后进行压榨,浆渣分离得到五味子压榨液;②向步骤一中所述五味子压榨液中加入果胶酶,在温度为35℃~38℃条件下酶解为五味子压榨液;③将白砂糖加入溶化后依次加入柠檬酸、酒石酸和柠檬酸钠,搅拌均匀得到混合溶液,接着向保温后的混合溶液中加入五味子原汁和酸枣汁,搅拌均匀后再加入β-胡萝卜素和L-抗坏血酸钠,搅拌均匀得到混合溶液过滤。④然后对真空脱气后的滤液进行高压均质;灌装封口,最后进行巴氏灭菌,得到五味子饮料。

Study Schisandra Beverage Technology

First, the fruit of Chinese magnoliavine dried after rinsing, to squeeze of fructus schisandrae broken after drying, isolated from fructus schisandrae squeezing pulp slag liquid; Second, to step one described adding pectinase, fructus schisandrae squeezing liquid in the temperature of 35 ℃~38 ℃ under the condition of enzymatic hydrolysis for fructus schisandrae squeeze liquid; Third, add the sugar melts, in turn, add citric acid, tartaric acid and sodium citrate and stir evenly mixed solution, and then to join in the mixed solution of heat preservation after schisandra fruit juice and wild jujube juice, stir well before you add the beta carotene and L-ascorbic acid sodium, stir evenly mixed iflter solution. Fourth, then after vacuum degassing of the high pressure homogeneous ifltrate; Filling sealing, ifnally get to pasteurization schisandra beverage.