臺灣幾種果汁及果汁飲料加工方法之釐定

Standardization on the Preparation and Processing Methods of Some Fruit Juices and Fruit Juice Drinks in Taiwan

方祖達(Tzuu-Tar Fang)

《中國園藝》 27卷2&3期 (1981/05) Pp. 64-72

https://doi.org/10.6964/JCSHS.198105.0064

摘要

爲了擴大臺灣産小果之加工利用及提高果汁飲料之品質，本試驗選用晚侖西亞橙、雪柑、檸檬、鳳梨、葡萄、檬果、番石榴、百香果及洛神葵等爲材料，每一類果汁及果汁飲料經試驗後釐定出製造之流程圖。結果發現除了番石榴最濃爲含原果肉汁33%及洛神葵爲40%者外，其他各類水果均可製成原汁，卽包裝成爲所謂「天然果汁」，而無論是天然果汁或果汁飲料均經三個月室溫貯藏後，測定及品評品質，結果列如表二及表三。其中果汁飲料之配製是將原汁加糖水稀釋而成的直接飲用之果汁飲料，測定及品評之數據可供制定果汁及果汁飲料標凖之依據，則時可供商業上生産之參考。

並列摘要

For increasing the more fruit utilization us fruit juice and try to make the better qualities ot fruif juice drinks, eight kinds of fruit such as valencia orange, sekkan, pineapple, grape, mango, guava, passion fruit and roselle (calyx of Hibiscus sabdariffa) as raw materials were chosen in this experiment. The preparation and processing procedures shown in flow-sheets of each kinds of fruit juices and fruit juice drinks were experimented and standardized, We found that 33% of original fruit juice from guava can be packed and about 40% of those from roselle, while other fruits cats be packed as natural fruit juices. The qualities of both fruit juices and fruit juice drinks were measured and evaluated after stored at room temperature for three months. It showed that pretty good quality of straight fruit juice drink can be packed in glass bottle after mixed the original fruit juice with sugar solution or water. It is, therefore, concluded that all parameters on fruit juices and juice drinks made by this experiment can be used for standardization of juice making, and the data on quality measurement of fruit juice drinks and natural fruit juices will be used for commercial standards.