海棠胡萝卜复合果肉饮料稳定性研究

Steadiness research of compound syrup drink of Chinese flowering crabapple and carrot

以海棠和胡萝卜为主要原料,经打浆、复合调配等工序制成海棠胡萝卜复合果肉饮料,对海棠果浆与胡萝卜浆的配比、调配、均质、杀菌等影响产品稳定性的因素进行了探讨。研究结果表明:海棠果浆与胡萝卜浆按1∶1的比例配比,添加白砂糖12.30%、柠檬酸0.11%、羧甲基纤维素(CMC)0.10%、琼脂0.06%,在20MPa压力下均质2次,产品保持3个月不分层,稳定效果良好,口感细腻滑润,色香味俱佳,杀菌后室温贮藏1年,卫生指标符合国家标准。

Main raw materials of the compound syrup drink of Chinese flowering crabapple and carrot are Chinese flowering crabapple and carrot, the drink is as result of beating and compound mix. We discuss some influence factors about product steadiness such as the rate, the equal of compound blending, disinfect etc. The results indicate： if the mix rate of Chinese flowering crabapple syrup and carrot syrup is 1：1, and add to white granulated sugar 12.30%, citric acid 0.11%, carboxymethyl cellulose （CMC） 0.10%, agar 0.06%, and equal two times with 20MPa pressure, the quality of product can be maintained three months, the steady effect is better, the taste is fine and smooth ,the color and the scent and the taste mouths are the best. It can be stored up one year or more, the hygienic standard is up to national standard.