摘要
以萝卜、甜橙为原料,采用正交设计及单因素实验,筛选出复合果蔬汁的最佳配方。结果表明:采用萝卜汁:甜橙汁=1:1.5,糖液浓度为8％,柠檬酸含量为0.003％,加入0.1％海藻酸钠和0.1％黄原胶做稳定剂,生产出风味爽口、营养全面的复合果蔬汁饮料。
Using high quality radish and orange as the main raw material, the paper uses orthogonal experiment design and single factor experiment to choose the best formula of fruit/vegetable juice dirnks. The results showed:using 1 :1.5 radish juice and orange, 8% sugar, 0.003% citric acid, adding 0.1% sodium alginoute 0.1% xanthan gum as stabilizer, the fruit/vegetable juice drinks with good flavor and rich nutrition can be produced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期93-95,共3页
Science and Technology of Food Industry
关键词
萝卜
甜橙
复合果蔬汁
radish
orange
fruit/vegetable juice drinks
