摘要
以玉米、黄瓜、梨为主要原料,综合其抗衰老、降低血脂、排毒通便等功效,运用正交试验设计,通过感官评价,研究排毒保健果蔬汁的最佳配方。研究表明,配制200 mL该排毒保健果蔬汁的最佳配方为:玉米汁85 mL,梨汁40 mL,黄瓜汁15 mL,CMC-Na 0.1 g,XC2 0.6 g,此外,砂糖添加量为7%,且用0.1%的柠檬酸调节pH值,使其pH为6.5。
The fruit-vegetable developed made from corn,cucumber,pear is capable of anti-aging,lowering lipidemia,curing constipation and expelling toxins from body etc.The best formula of 200 mL fruit-vegetable juice which was achieved by orthogonal test and sensory evaluation composed of 85 mL corn juice,40 mL pear juice,15 mL cucumber juice,0.1 g CMC-Na,0.6 g XC2,added 7 % granular sugar.Its pH should be adjusted to 6.5 by 0.1 % citric acid.
出处
《食品研究与开发》
CAS
北大核心
2010年第5期96-99,共4页
Food Research and Development
基金
广东农工商职业技术学院院级课题资助(xyzd0909)
关键词
复合果蔬汁
排毒保健
正交试验设计
mixed fruit-vegetable juice
detoxification health
orthogonal test design
