果粒悬浮饮料生产工艺研究

对悬浮果粒饮料生产工艺流程中的悬浮剂、防腐剂及色泽3个关键因素进行研究．结果表明：悬浮剂应使用由琼脂、海藻酸钠、黄原胶酯等食品胶复配而成的XC型悬浮剂，且0．2％的酸质量分数及在清水中降温30min凝胶形成效果最佳；悬浮果葡糖浆与苹果汁溶解温度控制在60℃左右，物料定容后成品温度控制在80℃，杀菌10min，并降温至（62±2）℃，防腐剂使用0．02％脱氢醋酸钠与0．08％苯甲酸钠复配型为宜．优化后的工艺条件生产的产品凝胶稳定性好，无色透明，口感好，保质期长．

Study on Production Technology of Berry Suspended Beverage

In this paper,three key factors including suspensions,preservatives and color in the production process of suspension berry drink were studied.Results show that XC type suspension agent which is mixed with agar,sodium alginate,xanthan gum should preferably used.Stability gel was formed with 0.2 % acid content after 20 ℃ cooling water for 30 minutes.Solution temperature of high fructose corn syrup and apple juice should be controlled at about 60 ℃,the production temperature should be kept at 80 ℃ for 10 minutes for sterilization after volume was made up,then reduced to(62±2)℃.The best type preservative was 0.02 % sodium dehydroacetate mixing with 0.08 % sodium benzoate.The product produced at optimum conditions has good quality and long shelf(storage) life.