南瓜莲藕复合果蔬汁制作工艺研究

Study on Fabrication Process of Blended Fruit-vegetable Juice of Pumpkin and Lotus Root

[目的]探讨制作南瓜莲藕复合果蔬汁的最佳配方。[方法]在不添加任何添加剂条件下,以南瓜汁和莲藕汁为主要原料,同时添加少量的苹果汁和菠萝汁,运用Mixture-D-optimal设计,以感官评定为响应值,研究南瓜汁、莲藕汁、苹果汁和菠萝汁复合的果蔬汁制作工艺及其体态稳定性。[结果]通过回归方程确定复合果蔬汁最优配方为:南瓜原汁40%、莲藕原汁30%、苹果汁17%和菠萝汁13%,此时感官评定值为6.18,口感易为消费者接受。在南瓜莲藕复合果蔬汁中加入0.02%黄原胶和0.06%果胶,均质后,产品均匀稳定,储藏30 d后,产品无分层现象。[结论]通过研究制得营养全面和风味独特的复合果蔬汁。

[Objective] The research aimed to explore the best formula for making blended trait-vegetable juice ot pumpkin and lotus root, so as to obtain the compound fruit-vegetable juice with complete nutrition and unique flavor. [Method] Under the conditions of not adding any additives, with the juice of pumpkin and lotus root as main materials, a spot of juice of apple and pineapple was added, the fabrication process of blended fruit-vegetable juice of pumpkin, lotus root, apple and pineapple and their stability were studied by using Mixture-D-optimal design with sensory evaluation as response value. [Result] The optimal formula of blended fruit-vegetable juice was determined through regression equation as follows： the raw juices of 40% pumpkin and 30% lotus roots, and the juices of 17% apple and 13% pineapple, and the sensory evaluation value of this combination was 6.18, and its taste was easy to be accepted by consumers. When 0.02% Xanthan gum and 0.06% pectin were added in the blended fruit-vegetable juice of pumpkin and lotus root, the product was uniform and stable after homogenizing, and no layer phenomenon was found after storage for 30 d. [ Conclusion] The blended fruit-vegetable juice with complete nutrition and unique flavor was fabricated through research.