摘要
以菠萝、西番莲为主要原料制备复合果汁饮料。研究了成分配比、稳定剂的选择等因素对复合果汁饮料风味及稳定性的影响,结果表明:当成分配比为菠萝汁30%、西番莲汁1%、总糖11%、总酸0.15%,稳定剂为黄原胶0.08%、CMC-Na0.1%、海藻酸钠0.08%时制成的复合果汁饮料风味及稳定性最佳。
A mixed juice beverage was made from pineapple and passionfruit as the major materials. The factors affecting the flavor and stability of the beverage, including the proportion of ingredients and selection of stabilizers, were investigated. The results showed that pineapple juice 30%, passionfruit juice 1%, sugar 11%, total acid 0.15%, xanthan gum 0.08%, CMC-Na 0.1% and sodium alginate 0.08% were mixed to give a beverage with the best flavor and stability.
出处
《饮料工业》
2012年第4期14-17,共4页
Beverage Industry
基金
课题编号:桂科攻2011-4-10
关键词
菠萝
西番莲
复合果汁饮料
稳定性
pineapple
passionfruit
mixed juice beverage
stability
