摘要
对胡萝卜苹果复合饮料加工工艺进行了研究,通过正交实验得到最佳配方及均质参数为:胡萝卜汁40%、苹果汁20%、蔗糖5%、柠檬酸0.2%、耐酸CMC0.15%、黄原胶0.05%,高压均质压力20MPa,温度70℃,均质2次。
The processing technology of carrot-apple compounded beverages is studied. Through orthogonal experiments, the optimal formula and homogenization conditions are determined as follows： carrot juice 40%, apple juice 20%, sugar 5%, citric acid 0.2%, sodium carboxymethyl cellulose 0.15%, xanthan gum 0.05%, homogenization pressure 20 MPa, temperature 70℃ and 2 homogenizations.
出处
《饮料工业》
2008年第9期19-21,共3页
Beverage Industry
关键词
胡萝卜汁
苹果汁
复合饮料
carrot juice
apple juice
compounded beverage
