摘要
以苹果、番茄和胡萝卜为原料,通过单因素试验及正交试验对复合果蔬汁工艺参数进行综合研究,试验结果表明:配方组合以苹果汁、番茄汁和胡萝卜汁按5:2:3混合调配,加入7%蔗糖,0.4%柠檬酸为最佳。苹果原汁加入0.08%柠檬酸护色效果最好;胡萝卜以95℃加热2 min能取得良好的脱臭效果;稳定剂选择0.10%琼脂和0.03%黄原胶稳定效果最佳,可得到营养丰富、风味独特、口感浓郁的复合果蔬汁饮料。
Apple, tomato and carrots were specially choosed for mixed beverage preparation. Single factor test and subsequent orthogonal test were applied to investigate the optimum technology factors. The result indicated that mixing the three juices with ratio of 5：2：3, appending 7 % sucrose and 0.4 % citric acid can bring a nourishing mixed beverage with specifical flavor and taste. The optimum color-protecting condition for apple juice was 0.08 % citric acid, the optimum deodorization condition for carrot was kept 95℃ for 2 minutes, and the ovtimum stabilize condition was 0.10 % azar and 0.03 % xanthan gum.
出处
《商洛学院学报》
2011年第6期46-49,共4页
Journal of Shangluo University
关键词
复合果蔬汁
稳定性
护色
脱臭
mixed juice blend
stability
color-protecting
deodorization
