摘要
对草莓、胡萝卜复合果蔬汁生产工艺及其成品稳定性进行了研究。采用正交试验设计出的最佳配方:胡萝卜汁与草莓汁重量比1∶3,蔗糖添加量10%、柠檬酸0.15%、蜂蜜8%、黄原胶0.10%。该工艺生产的饮料色泽明亮,口感清爽,富含有机酸、氨基酸、维生素和矿物质,具有胡萝卜、草莓双重营养价值与保健功能。
In this article, the technological process and stahility of compound drink of carrot and strawberry was studied. The best directions for producing it was designed with orthogonal experiment. It is： 1：3 （carrot juice ： strawberry juice）. 10% sucrose. 0. 15 % citric acid, 8% honey, 0.10% xanthan gum. The compound drink has attractive color and clear anal fresh flavor. In addition, it is rich in organic acid, amino acid, vitamin and mineral substance and has dual nutrilional value arid the health care, function of carrot and strawberry.
出处
《保鲜与加工》
CAS
2006年第1期33-35,共3页
Storage and Process
关键词
草莓
胡萝卜
复合果蔬汁
正交试验
稳定性
strawberry ： carrot
compound drink
orthogonal experiment
stability
