安梨混浊果汁的生产工艺研究

安梨混浊果汁生产中，稳定剂以０．１％的琼脂＋０．２％的酸性ＣＭＣ效果最好，产品贮存９０ｄ后基本无分层沉淀现象。在产品调配中，以５０％的原果汁，加入糖量６％，并加入０．１％的蛋白糖作甜味剂，其色泽、风味及组织状态均优于其它处理。生产工艺中，采用先脱气后均质的工序，以高温瞬时杀菌为最佳，最大限度地减少了Ｖｃ的热损失，保持了安梨混浊汁的稳定性及其独特的色香味。

STUDY ON THE TECHNIQUES OF PRODUCING ANLI TURBID JUICE

When producing Anli pear turbid juice,the most efficious stabilizer is 0.1%agar plus0.2%acidic CMC. The product can be stored for three months without stratification andprecipitation. The product is made of 50%crude juice and 6%sugar with 0.1%aspartemeas a sweetener.As a result,its color,taste and its tissue state are all better than the ones from other treatments. On the producing techniques,it is best that the material is first deoxi-dized before homogenized, then sterilized instantly at superior high temprature ,thus it con-fines the inside Vc heat-loss to the minimum and maintaina the juice stability and its specialcolor and taste.