摘要
以胡萝卜、甜杨桃为主要原料,采用正交设计和感官评定的方法,研制出复合汁饮料的生产工艺。确定最佳配方为20%的胡萝卜汁,30%的杨桃汁,0.16%的苹果酸,8%的白砂糖和0.1%的CMC-Na+黄原胶。探讨超声波的均质作用对复合汁饮料的稳定性影响,确定超声波均质作用的最佳条件为:时间1h,温度50℃,功率300W。
Taking carrot, sweet carambola as main raw materials, the processing technique for the mixed healthy beverage was studied through orthogonal test, sense assessment. The optimum proportion of the basic ingredients were： 30 % of sweet carambola juice, 20 % of carrot juice, 0.16 % of malic acid, 8 % of sugar, 0.05 % CMC and 0.05 % xanthan gum. Special focus was placed on the influence of supersonic wave homogenization on stability of compound juice beverage, the result showed that the optimum conditions were as follows： time for ultrasonic lh, reaction temperature 50 ℃, power of ultrasonic 300 W.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期82-85,共4页
Food Research and Development
关键词
胡萝卜
甜杨桃
超声波
均质化
复合汁饮料
carrot
sweet carambola
supersonic wave
homogenization
compound juice beverage
