摘要
[目的]研究猕猴桃黄瓜复合果蔬汁加工工艺。[方法]以感官评价为指标,通过正交试验确定了猕猴桃黄瓜复合果蔬汁的最佳工艺配方。[结果]试验得出猕猴桃黄瓜复合果蔬汁的最优工艺条件为:猕猴桃汁与黄瓜汁比例为4∶3,柠檬酸添加量1.2%,白砂糖添加量6%,蜂蜜添加量2%,卡拉胶0.05%,研制出具有均衡营养与保健功能的复合果蔬汁。[结论]猕猴桃黄瓜复合果蔬汁带有天然果蔬的淡绿色,清香的果香味,口感酸甜适口,具有广阔的发展前景。
[Objective] To study the processing technology of kiwi and cucumber compound juice.[Method] Orthogonal design was applied to obtain the best combination of process parameters using sensory evaluation as indicators [Result] The optimal technique conditions area as following：ratio of kiwi and cucumber juice is 4∶ 3,the content of citric acid is 1.2％,the content of sugar is 6％,and honey 2％,carrageenan 0.05％,a kind of compound fruit juice with balance nutrition and health function was developed.[Conclusion] Compound fruit juice have natural green color of fruits and vegetables,fresh fruit aroma,sweet taste,as well as nutrition function.
出处
《安徽农业科学》
CAS
2014年第24期8356-8357,共2页
Journal of Anhui Agricultural Sciences
关键词
猕猴桃
黄瓜
果蔬汁
工艺
Kiwi
Cucumber
Compound juice
Technology
