绿色蔬菜复合汁的研究

Study on the compound vegetable juice

为开发新一代饮料,针对不同的蔬菜,采用不同取汁方法.莴笋叶、芹菜、菠菜等绿色蔬菜经K2CO3、NaOH和锌液护色后取汁;胡萝卜经碱液去皮、高压蒸煮后取汁;莴笋(茎)、蕃茄、冬瓜等瓜果类经灭酶加水取汁;蘑菇经浸提取汁.通过正交试验,获得最佳复合蔬菜汁的配方,再用热处理和冷藏澄清法配合使用,经调香可得成品.成品呈绿色,有光泽,有蔬菜汁的清香,风味适口,无煮熟味、生青味和其它异味,无分层现象,菜汁含量>40%,总糖5%～10%,无致病菌检出.

In order to develop a new type beverage, different methods can be used to extract vegetables. Lettuce leaves, celery, spinach are first immersed in K_2CO_3, NaOH and Zn solution to keep color, and then they can be extracted. Carrot is first immersed in lye to remove its peel, and then steamed with high pressure to be extracted. After the zyme-killing process, lettuce (stem), tomato and wax gourd is extracted; mushrooms are first soaked and then extracted. With the Orthogonal test, the best ingredients of compound vegetable juice are set. After the process of heat operations, cold clarification and flavoring, compound vegetable juice can be made. Without stratification, the product has a green color and a polishing luster. Instead of boiling taste and crude taste, the product has a special vegetable flavor. The vegetable juice content >40%, sugar 5%~10% and no pathogen can be found.