Processing of Clear Beverage of Begonia Fimbristipula Hance
The techniques of color protection and processing clear beverage of Begonia Fimbristipula Hance by pectinase hydrolysis were studied. Through single factor and orthogonal tests, the results showed that, Begonia Fimbristipula Hance was blanched in 200mg / L zinc acetate and 0.15％ calcium hydroxide solution for 3min at 90 V, which had good effect on color protection; the raw materials were beaten, 0.1％ pectinase was added .then hydrolyzed for 2h at 50 V and up to 81.7％ of juicing rate was yielded; 1.4g / L pectinase was added into enzymolysis solution for clarification, clear juice and water (4 : 6) were mixed, then 0.15％ xanthan gum, 0.10％ CMC-Na, 6％ sucrose and 0.2％ citric acid were added for making clear nutritious beverage with desirable color, flavor, taste and good stability. This beverage product can not meet the needs for food and health of people, but also provide certain technological reference for developing Begonia Fimbristipula Hance.
Begonia Fimbristipula Hance color protection juicing clarification blending
Cui Rui-jing Gao Hai-sheng Li Run-feng Guo Shuo
College of Food Science and Technology,Hebei Normal University of Science & Technology, Changli, China
国际会议
The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)
北京
英文
40-43
2010-07-17（万方平台首次上网日期，不代表论文的发表时间）