摘要
【目的】确定紫心甘薯、黑莓、苹果复合果蔬汁的最佳配方及稳定剂的选择与用量,研制出风味独特、营养健康的新型复合果蔬汁饮料。【方法】通过3因素3水平正交试验结合感官评定确定复合果蔬汁的最佳配方,比较不同稳定剂对复合果蔬汁稳定性的影响,并测定复合果蔬汁的主要营养成分。【结果】复合果蔬汁最佳配方为:紫心甘薯汁、黑莓汁、苹果汁的体积配比为5∶3∶2,蔗糖30g/L,并添加1.2g/L耐酸性羧甲基纤维素钠(CMC-Na)。【结论】以紫心甘薯汁、黑莓汁、苹果汁混合制备复合果蔬汁,能使糖含量高的紫心甘薯汁和酸度很高的黑莓汁有效互补,再结合苹果汁的风味,其口味、色泽、营养具佳,稳定性良好。
[Objective]The present experiment was conducted to select the best formulation for developing mixed beverage from purple sweet potato,blackberry and apple,and to stabilize dosage to develop new healthy compound beverage with rich nutrient,alluring color and unique flavor.[Method]Three-factor orthogonal design and sensory evaluation were used to determine the best formulation of mixed beverage.The effect of different stabilizers on stability of mixed beverage was compared and the main nutrient components of mixed beverage were detected.[Result]The best formulation of compound beverage was a ratio of 5∶3∶2 of purple sweet potato juice,blackberry juice and apple juice with the addition of sucrose（30 g/L）and sodium carboxy methyl cellulose（CMC-Na）（1.2 g/L）.[Conclusion]The prepared mixed beverage of purple sweet potato,blackberry and apple can make purple sweet potato juice and acid blackberry juice to complement each other,and it has beautiful color,unique flavor and high stability.
出处
《南方农业学报》
CAS
CSCD
2011年第11期1399-1402,共4页
Journal of Southern Agriculture
基金
江苏省农业科技自主创新基金项目[CX(09)628-4]
关键词
紫心甘薯
黑莓
苹果
复合果蔬汁
研制
purple sweet potato
blackberry
apple
mixed beverage juice
preparation
