胡萝卜-番茄复合果蔬汁加工工艺的研究

Study on processing technology of carrot-tomato compound juice

以胡萝卜、番茄为原料,对其复合制作工艺中的技术要点进行了研究,应用正交试验筛选出了胡萝卜汁和番茄汁的最佳配方,经过反复实验确定了最适合的工艺流程,并对加工过程中维生素C、胡萝卜素的稳定性、影响因素及保护措施进行了探讨。

Studies were undertaken on the kay points in the compounding and processing technology of the juice with carrot and tomato as the major materials, and orthogonal tests were done to get the optimum formulas for carrot and tomato juices. Through many experiments, the most appropriate technological flow was determined, and the stability of Vitamin C and carotene in the processing, the factors affecting it and the measures of protecting them ware discussed.