摘要
[目的]介绍苦瓜-黄瓜复合蔬菜汁的研制方法。[方法]以新鲜苦瓜和黄瓜为原料,白砂糖和稳定剂等为辅料,采用单因素及正交试验确定苦瓜-黄瓜复合蔬菜汁的最佳研制方法,并对复合蔬菜汁的感官品质和理化指标进行评价。[结果]单因素试验结果表明,向蔬菜汁中添加Vc护色效果最佳;苦瓜汁与黄瓜汁的最佳比例为1∶4;CMC-Na和海藻酸钠配合使用对复合蔬菜汁的稳定效果最好;稳定剂的最佳添加量为0.15%CMC-Na+0.03%海藻酸钠。正交试验结果表明,苦瓜-黄瓜复合蔬菜汁的最佳配方为复合汁(苦瓜∶黄瓜=1∶1)30%,白砂糖7%,柠檬酸0.15%,稳定剂0.18%(0.15%CMC-Na+0.03%海藻酸钠)。[结论]苦瓜-黄瓜复合蔬菜汁风味独特、营养丰富,且具有保健功能。
[ Objective ] The study was to introduce the developing method of bitter gourd and cucumber mixed vegetable juice. [ Method ] With fresh bitter gourd and cucumber as the materials and sugar and stabilizer as the excipients, single factor test and orthogonal test were taken to determine the optimum developing method of bitter gourd and cucumber mixed vegetable juice, the sensory quality and physical and chemical indexes of the mixed vegetable juice were evaluated. [ Result] The results of the single factor test showed that the color protection effect of adding Vc into juice was the best. The optimal ratio of bitter gourd juice and cucumber juice was 1 ： 4. Match usage of CMC-Na and sodium alginate had the best stable effect on mixed vegetable juice. The optimal addition amount of stabilizer was 0.15% CMC-Na ＋ 0.03% sodium alginate. The results of orthogonal test showed that the optimum formula of bitter gourd and cucumber mixed vegetable juice was mixed juice （ bitter gourd juice： cucumber juice = 1 ： 1 ） of 30%, sugar of 7%, citric acid of 0.15%, stabilizer of 0.18% （0.15% CMC-Na ＋ 0. 03% sodium alginate）. [ Conclusion] The nutrition of bitter gourd and cucumber mixed vegetable juice was rich with unique flavor and health function.
出处
《安徽农业科学》
CAS
北大核心
2009年第23期11157-11159,共3页
Journal of Anhui Agricultural Sciences
关键词
苦瓜
黄瓜
蔬菜汁
感官品质
Bitter gourd
Cucumber
Vegetable juice
Sensory quality
