豆成林，黄卉卉，张方佳

（信阳农林学院，河南 信阳 464000）

摘要：为了研发一款风味独特、营养丰富的拐枣汁，以感官评价为指标，通过单因素实验优化了拐枣汁加工工艺，分别研究了出汁率、脱涩和澄清等关键工艺，在此基础上，以拐枣汁为原材料，白砂糖、柠檬酸及食用盐为辅料做调配实验，通过正交试验进行配方优化。确定最佳配比是添加白砂糖3%，柠檬酸0.10%，食用盐0.03%；确定提高出汁率果胶酶的最佳添加量为0.09%，脱涩单宁酶的最佳添加量为0.15%，澄清拐枣汁所需的明胶最佳添加量为1.2%。此时产品澄清透明，酸甜适宜，拐枣风味浓郁，稳定性最好。

关键词：出汁率；脱涩；澄清；工艺优化

Optimization of Processing Technology for Honey Tree Juice and its Quality Detection

DOU Cheng-lin，HUANG Hui-hui，ZHANG Fang-jia

（Xinyang Agriculture and Forestry University，Xinyang 464000，China）

Abstract: Using sensory evaluation as indicator，single factor experiment was applied to optimize the three keyprocessing technology for honey tree juice. The amount of pectinase，tannase and gelatine added was 0.09%，0.15%and 1.2%. Then the formula was determined by orthogonal experimental method. The optimum content of sugar，citric acid and salt was 3%，0.10% and 0.03%，respectively. The obtained honey tree juice was light yellow，clearand transparent，with suitable sour and sweet taste and unique flavor.

Key words: honey tree；juice yield rate；elimination of puckery；clarification；process

中图分类号：TS27    文献标志码：A     文章编号：1007-7871（2024）01-0045-06

2024，Vol.27，No.1