摘要
沙棘原汁经真空加热处理，胡萝卜经蒸汽软化，以０．１％蔗搪酯与０．０１％黄原胶为稳定剂，用正交试验的方法进行配方选择。结果表明，最佳配方为：沙棘原汁８％、胡萝卜４％、糖酸比３５。经加工制成的沙棘复合果汁，色泽为橙黄色，沙棘风味浓郁，外观为均匀混浊状。可溶性固形物（以折光计计）≥１５％，总酸（以泞檬酸汁）≥０．３５％，维生素Ｃ≥５０ｍｇ／１００ｍＬ。
Hippophae joice was heated under vacuum conditions，carrot was softened with steam，0．1％sucrose fatty acid easter and 0．001％xanthan gum were added as stabilizers in the experiment．The orthogonal experiment was used to optimize the preseription．he results showed that the best prescription is：8％of hippophae juice,4％ carrot．and sugar acid ratio 35．The homogeneously orange-ooloured product keeps the strong flavor of hippophare juice.Its soluble solids(calculated with refractometer）,total acid（calculated with citric acid）and vitamin C are greater than of equal to 15％，0．35％ and 50 mg /100 mL respectively.
出处
《西北农业大学学报》
CSCD
1996年第2期83-86,共4页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
基金
陕西省沙棘开发利用研究中心资助
关键词
果汁
沙棘
胡萝卜
稳定剂
糖酸比
Juice，Hippophae，carrot, stablizer，sugar-acid ratio
