| 苹果-番茄-胡萝卜复合果蔬汁饮料的工艺研究 |
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| 引用本文： | 李彬,刘晓娇,李志成. 苹果-番茄-胡萝卜复合果蔬汁饮料的工艺研究[J]. 商洛学院学报, 2011, 25(6): 46-49 |
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| 作者姓名： | 李彬 刘晓娇 李志成 |
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| 作者单位： | 1. 商洛学院生物医药工程系,陕西商洛,726000
2. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 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。
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| 关 键 词： | 复合果蔬汁 稳定性 护色 脱臭 |
Technology Research of Apple-tomato-carrots Mixed Beverage |
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| LI Bin,LIU Xiao-jiao,LI Zhi-cheng. Technology Research of Apple-tomato-carrots Mixed Beverage[J]. Journal of Shangluo University, 2011, 25(6): 46-49 |
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| Authors: | LI Bin LIU Xiao-jiao LI Zhi-cheng |
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| Affiliation: | LI Bin1,LIU Xiao-jiao1,LI Zhi-cheng2(1.Biopharamaceutical Engineering Department of Shangluo University,Shangluo,Shaanxi 726000,2.College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100) |
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| Abstract: | 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. |
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| Keywords: | mixed juice blend stability color-protecting deodorization |
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