苦瓜苹果保健饮料的研制

Preparation of Health Drink of Balsam Pear and Apple

[目的]确定苦瓜苹果保健饮料的最佳工艺配方。[方法]以苦瓜和苹果为主要原料制备苦瓜苹果保健饮料,采用正交试验研究苦瓜汁、苹果汁、蜂蜜和柠檬酸用量对产品品质的影响。[结果]影响产品品质的主要因素由大到小依次为:苦瓜汁用量>柠檬酸用量>蜂蜜用量>苹果汁用量;苦瓜苹果保健饮料的最佳工艺配方为:20%苦瓜汁+10%苹果汁+1.5 g蜂蜜+0.035 g柠檬酸。[结论]在最佳工艺条件下所制混合饮料清新甘甜、营养丰富、口感适宜。

[ Objective ] The study was to determine the optimal technical formula for health drink of balsam pear and apple. [ Method ] With balsam pear and apple as the main materials, the health drink of balsam pear and apple was prepared. The effects of amounts of balsam pear juice, apple juice, honey and citric acid on quality of the product were studied through orthogonal test. [ Result] The effects of main factors on quality of the product from big to small in order was balsam pear juice amount 〉 citric acid amount 〉 honey amount 〉 apple juice amount. The optimal technical formula for health drink of balsam pear and apple was 20% balsam pear .juice ＋ 10% apple juice ＋ 1.5 g honey ＋ 0. 035 g citric acid. [ Conclusion] Under the optimal technological conditions, the product was refreshing and sweet with rich nutrition and suitable taste.