甜橙胡萝卜复合饮料的研究

STUDIES ON THE COMPOVND BEVERAGE OF ORANGE AND CARROT

本文研究了甜橙胡萝卜汁复合饮料的主要加工工艺及产品质量指标，选择出最佳配方及加工条件，探讨了类胡萝卜素、维生素Ｃ等营养素的保存。结果表明：橙汁百分含量为４５％，胡萝卜汁为１５％，糠浆４０％，柠檬酸０．７％，增稠剂（琼脂）０．０５％时饮料口感及色泽为佳。

This thesis deals with the major processing techniques and product quality index of the compound drink of orange and carrot juice,its best formula and processing condi-tions and preserving methods of such nutrieuts as quazicaroteae,Vitamin C,eto.The result shows that this beverage is at its best in taste,color and lustre with 45% coateat of orange juice,15% of carrot juice,40% of syrup,0.7% of ciric acid and 0.05% of agar.